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Post by kidsandpets on Dec 31, 2014 20:55:37 GMT -5
Veggie Pizza by MOM23
delicious popular appetizer tray with your choice of veggies topped over a crescent roll base.
Ingredients:
2 cans crescent rolls (any brand works fine)
1 8 ounce package cream cheese
1 cup mayonnaise
small amount of finely chopped onion (optional)
your choice of vegetables chopped examples:
broccoli
cauliflower
bell pepper
carrots
mushrooms
etc.
1 package shredded cheese
Directions:
unroll 2 packages of crescent rolls onto regular sized cookie sheet. press seams together, press up onto rim of cookie sheet. bake according to package. cool.
mix cream cheese and mayo with onion. spread on cooled crust. top with chopped veggies, sprinkle with cheese.
enjoy!!
Serves: small group or in my case just me!
Time to Make: half hour or less if you chop veggies while baking crescent rolls or before hand
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Post by kidsandpets on Dec 31, 2014 20:56:07 GMT -5
Rebecca's Wedding Punch by Linderlou
2 (46-oz) cans juicy-red Hawaiian Punch
1 quart water
2 (28-ounce) bottles Big Red (or other cream soda)
1 (12-ounce) can frozen lemonade, undiluted
1 (28-ounce) bottle ginger-ale
1 frozen pink lemonade ice ring (optional)*
Combine first 5 ingredients in a large punch bowl, stirring well. Add a frozen ice ring, if desired. Yield: 50 servings. (50 servings assumes a that punch will be served in a small punch cup; it could be less depending on what size cup you use.)
*I highly recommended doing the ice ring. I just froze the pink lemonade in a jell-o mold. It came out very pretty and kept the punch nice and cold.
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Post by kidsandpets on Dec 31, 2014 20:56:30 GMT -5
Deviled Eggs by linderlou
6 hard-boiled eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Cut eggs lengthwise in half. Slip out egg yolks and mash with fork. Mix in mayonnaise, mustard, salt and pepper. Fill egg whites with yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Sprinkle with paprika. Cover and refrigerate for up to 24 hours. Yield: 12
*Note: This recipe is easily doubled or tripled. Every time I make these, they disappear quickly.
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Post by kidsandpets on Dec 31, 2014 20:56:57 GMT -5
Raspberry Punch by Linderlou
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1 package unsweetened Raspberry Kool-Aid
2 (28-ounce) bottles ginger-ale
1/2 gallon raspberry sherbet
Combine Kool-Aid and a small amount of ginger-ale in a punch bowl; mix well. Spoon sherbet into Kool-Aid mixture; pour in remaining ginger-ale. Serve immediately.
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Post by kidsandpets on Dec 31, 2014 20:57:17 GMT -5
Black Bean Salsa by Kate
Black bean salsa - From Amer Heart Assn......
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This recipe is taken from page 100 of the "Low-Fat Low Cholesterol Cookbook" Second edition putout by the American Heart Assn copyright 1989.
Gingered Black Bean Salsa
VEgtable spray
1/4 cup chopped onions
1/4 cup chopped carrots
1-2 Jalepeno peppers - chopped (I remove the seeds)
2 Tbls peeled and finely chopped gingerroot
2-3 cloves of garlic minced (or 1-1 1/2 tsps jarred garlic)
15 oz can balck beans, rinsed and drained, reserves 3 Tbls of liquid
1/4 tsp salt
1 mediium tomato, seeded and chopped.
Spray medium sauce pan with veggie spray. Cook Carrots, Onions, pepper, ginger and garlic over med heat until onions are tender - about 5 minutes
Stir in black beans, liquid, and salt. Cook over med-low heat 1-2 minutes or until heated through.
Stir in tomato.
We serve it over fish and rice and LOVE IT! We love it so much I ake a double batch KNOWING that I will have just enough left for dinner after all our "tasting"
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Post by kidsandpets on Dec 31, 2014 20:57:49 GMT -5
Dry Hot Chocolate Mix by freyguys
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10 2/3 C. Powdered Milk
1 C. Powdered Sugar
1 6oz. jar Cremora
1 2lb. can Quick (like Nestle)
1/4 tsp. salt
Mix all ingredients together.
For every cup use 4-5 well rounded teaspoons in hot water.
Enjoy!!!
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Post by kidsandpets on Dec 31, 2014 20:58:10 GMT -5
Chocolate Chip Dessert Cheeseball by KristieD
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8 oz. cream cheese ( softened )
1 stick butter ( softened )
2 T brown sugar
3/4 c powdered sugar
3/4 c mini chocolate chips
Mix ingredients. Refrigerate for 1 hour. Roll in chopped peanuts.
Serve with Graham Cracker sticks.
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Post by kidsandpets on Dec 31, 2014 20:58:29 GMT -5
Nacho Dip by lmf33
2lb. hamburger
1lb. mozzarella cheese
1lb. mexican velveeta cheese
1 pack taco seasoning
3 tomatoes or 1 can diced tomatoes
2 green peppers or frozen diced peppers (easier)
Brown and chop hamburger, drain grease. Add taco seasoning and a little water and mix. Add cut up tomatoes and diced peppers. Stir and melt in cheeses.
Great with Doritos or Nachos.
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Post by kidsandpets on Dec 31, 2014 20:58:54 GMT -5
Ranch Cheeseball by djk
it's creamcheese, a pkg of ranch dressing mix, and chopped ham combined and rolled in chopped pecans. really very good.
i'm thinking it was 2 pkgs of cream cheese, 1 pkg. ranch, and maybe a half cup to a cup of ham.
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Post by kidsandpets on Dec 31, 2014 20:59:13 GMT -5
Party Cheese Ball by Linderlou
1 8-oz pkg cream cheese, softened
2 cups (8 oz.) shredded sharp cheddar cheese
3 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/8 teaspoon celery salt
Dash of garlic salt
1/4 cup chopped pitted ripe olives
2 tablespoons finely chopped onion
1/2 cup chopped pecans or minced fresh parsely
In medium bow, combine cream cheese and cheddar cheese. Blend in mayonnaise, Worcestershire sauce, celery salt, and garlic salt. Stir in olives and onion. Cover; chill 2-3 hours for flavors to blend. When ready to serve, shape cream cheese mixture into ball; roll into pecans to coat. Serve with crackers. 12 servings.
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Post by kidsandpets on Dec 31, 2014 20:59:33 GMT -5
BBQ Cheese Ball by Linderlou
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1 cup (4 oz) shredded sharp cheddar cheese
8 oz. cream cheese, softened
1 tablespoon chopped onion
1/4 cup bbq sauce
Nuts (optional)
Parsely (optional)
Mix all ingredients together. Chill several hours. Shape into bowl and roll in nuts or parsely, if desired.
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Post by kidsandpets on Dec 31, 2014 20:59:53 GMT -5
Cheese-Hamm Ball by Linderlou
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1 8-oz. pkg cream cheese
1 cup (4 oz) shredded American cheese
1 4½-oz can deviled ham
2 tablespoons finely chopped pimiento
1 teaspoon grated onion
1 tablespoon milk
Snipped parsley (optional)
Assorted crackers
Have cheeses at room temperature. In a small mixer bowl combine half of the cream cheese and all of the American cheese; beat with electric mixer till blended. Beat in deviled ham; stir in pimiento and oinon. Chill mixture for 2 to 3 hours. Shape into a ball on a serving plate. Combine remaining cream cheese and the milk; beat until smooth. Spread over ham mixture; chill well. Sprinkle with snipped parsely, if desired. Serve with assorted crackers. Makes 1½ cups.
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Post by kidsandpets on Dec 31, 2014 21:00:12 GMT -5
Pumpkin Dip with Ginger Snaps by Mom2two
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1 can pumpkin-(29oz)
4 cups confectioners sugar
2 (8oz) cream cheese-softned
1 tsp vanilla
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
Combine in a mixer, place in a serving bowl or you can spoon out the inside of a small pumpkin and place in there. Serve with ginger snaps. (apples are good too!)
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Post by kidsandpets on Dec 31, 2014 21:00:34 GMT -5
Buffalo Chicken Dip by monkeymommy
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This recipe is pretty forgiving and I don't think I've ever made it exactly as
written, but it comes out great anyway! Lowfat products work just fine if
you are watching your waistline too.
Ingredients
4 boneless skinless chicken breast halves, (about 2 pounds), boiled,
drained & shredded with 2 forks
1 - 12 ounce bottle of Frank's Hot Sauce (try to get this brand only,
Crystal is so-so but do NOT use Tabasco)
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch dressing (you can also use bleu
cheese dressing)
1/2 cup chopped celery (I skip this)
8 ounces shredded Monterey Jack or sharp Cheddar cheese or
combo thereof
Directions
Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.
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Post by kidsandpets on Dec 31, 2014 21:01:34 GMT -5
Chicken Enchilada Dip by SandKsmama
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(From Allrecipes.com)
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
(I used 4 oz. of mayonnaise and 4 oz. of sour cream. I also added 1 packet of taco seasoning, and left out the jalapeno pepper)
Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. (I actually just boiled the breasts, then cooled and shredded them - it was faster than baking)
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown
Enjoy!
Amanda
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