Chocolate Toffe Apple Dip

  Thank you Pinterest for this to die for creation!! 

I made this for new years eve as a desert that was both rich and decident but also seemed like it was a healthy way to kick off 2013......apples are healthy, right??  At least that would be the argument I would receive from my children when anything includes fruit! Sometimes you can't argue with good reason :). 

 

This was so darn yummy that even the teenagers were coming to the kitchen to load up on dessert....and lets face it, anything that can get teenagers our of their room and near where the adults are hanging out, must be good!!!!

 

 

 

1 Block Cream Cheese, room temperature

4 Tablespoons Confectioners Sugar

Caramel Sundae Sauce

Mini Chocolate Chips

Crushed Heath Bar

Granny Smith Apples, sliced & soaking in lemon juice/water until ready to serve

1. Beat the Cream Cheese and Confectioners Sugar until slightly fluffy.
2. Spread the Cream Cheese mixture onto a serving platter
3. Top with Caramel Sauce, Mini Chocolate Chips & Crushed Heath Bar
4. To serve, arrange the sliced Granny Smith Apples around the platter

Recipe from: http://fakeitfrugal.blogspot.com/2011/07/caramel-apple-cheesecake-dessert-dip.html

Seafood Fondue

WOW - Lets start this post by stating that I LOVE seafood fondue and almost always will order it at a restaurant if it is an option.  Now having said that, I had never attempted to make it at home before because all the recipes I could locate never seemed similar to the restaurant ones I have loved. 

This year for Christmas I decided to try my hand at making my own seafood fondue, sans recipe (so the ingredients below are very "general").   I figured that if it turned out horrible I would just throw it out and we would have something else as our Christmas appetizer:).........because that's how I roll.......we just go with it and expect the worst but hope for the best when cooking...ha ha.

1 baguette

Olive Oil

2 cans lump crab meat

1 bag large shrimp (frozen)

1 pkg sliced mushrooms

1 pkg 10oz spinach, thawed and drained

1 cup White sharp cheddar- shredded

2 cups Monterrey jack cheese - shredded

2 cups Mozzarella cheese-shredded

Flour

Butter

1/2 onion - chopped

3 cloves garlic- chopped

Preheat oven to 350 degrees.

To begin I grated all the cheese and chopped the onion and garlic.  I then sauteed the shrimp  with the mushrooms, onion and garlic in a little butter. When the shrimp is done and the mushrooms/onions are soft, remove and take the tails off the shrimp, set aside. 

I started by making a rue with some flour and butter.   After it is creamy, start adding cheese gradually, just taking from each kind and tasting until I got a good consistency of creamy cheesy goodness.  Then start putting all the yummy additions you cooked up earlier and the spinach.  When combined, pour into a dish and place in oven until golden brown on top.

While the fondue is in the oven begin slicing your baguette and toasting with a little olive oil in a saucepan.  When crunchy and ready to hold some delicious chunks of seafood, put aside and then wait (pace, drink some wine, keep checking it) until it is done.  :)

It is so darn yummy that I can't stand it and just writing this post is making me want to make it immediately!!

Antipasto Appetizer Bites

Who needs an antipasto platter when you can have these in one bite. They are great to add anything you choose....make them special or fit your tastes.

One can large black olives, drained
1/4 lb Deli Salami - sliced thin
1 regular size package cheese filled tortellinis (green is best but the regular will work too)
2 cups Italian dressing (the bottled one is fine for this, but I really like to get the package mix or make it myself to give it some extra flavor)
Sandwich picks

Boil tortellinis as directed on the package. While boiling, place salami and olives in bowl with Italian dressing and let soak.

Remove tortellinis and strain then run through cold water. Place washed tortellinis in paper towel and pat dry to remove any excess dampness. Put tortellinis in bowl with salami and olives. Toss to coat.

Place a tortellini on the pick, followed by the salami slice (twisted to bunch up) and end with the olive. Place in fridge for a few hours to let the flavor sit.

- This would also be great with prosciutto, artichoke hearts, provolone with maybe a balsimic dressing.

Pizza Cups

Mmmmmm, personal pizza cups......................YUM!!

I don't know about your kids, but mine love pizza............not just any pizza but of course plain pizza. I would prefer some feta, basil, mushroom, onions and any other type of cheese or veggie you might want to top it with, the more the merrier. But of course, they are kids and haven't accepted the yumminess that is loaded pizza so we are left with cheese and pepperoni (sad face).

Since this is my only option I have to find ways to play with it or it is just too boring to handle. One of the ways I did this was to use some pizza dough I had already made and mold it into some cupcake pans, then

Toppings:
Pepperoni
Pizza Sauce
Mozzarella Cheese

Pizza Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

In a small bowl, dissolve yeast in warm water with one tsp. sugar . Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about one hour.

Preheat oven to 350 degrees F (175 degrees C).

Spread dough on flowered surface and use biscuit cutter to make small circles of dough. Place each circle in cup of cupcake pan and spread evenly to form around all edges and bottom.

Fill each cup with desired toppings (cheese, pepperoni, pizza sauce) and top with cheese last.

Place in oven and cook until tops are brown and dough is cooked through. Apx. 20 min.

Mexican Wontons

1 pound pepper-jack cheese, Cut into then slices (about 3/4"
1 (14 ounce) package won ton wrappers
1 egg, beat
vegetable oil for deep frying

Place cube of cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. Seal the wonton with a little egg where the ends meet.

Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

New Years Black Eyed Pea Dip

Well, I don't know about everyone else but I really dislike black eyed peas. Like many people my mother always made me eat at least 1 every new years so I have maintained that tradition as an adult.....1 pea!! That is until I found this recipe. It makes something I dislike into something I really enjoy. I made it last night to rave reviews from everyone. The texture and taste that rivals a great homemade bean dip while the kick it gives leaves you wanting more. Enjoy!!

1 can black-eyed peas
1/4 cup finely chopped onion
1/4 cup sour cream
8 jalapeno slices, chopped
1 1/4 cup grated sharp cheddar cheese
6 tbsp salsa
1 tsp. Choula hot sauce
1 tsp. Garlic powder
1 tsp. parsley
Salt and pepper to taste

Preheat oven to 350 degrees. Drain black eyed peas and pour into bowl. Mash peas with fork leaving a few chunks. Add all other ingredients into mashed peas and stir well to combine and spread all the spices and sauce.

Spread mixture into pie dish and back for 30 minutes or until brown on top. Serve with Tortilla Chips.

Chicken Salad Shells

1½ pounds prepared chicken salad
18 jumbo pasta shells, cooked, drained and cooled
½ cup seedless red grapes, halved
2/3 cup ranch salad dressing

In a large bowl, combine the chicken salad and grapes.

Spoon about 2 tablespoons of chicken salad into each pasta shell. Refrigerate until serving. Drizzle with ranch dressing before served.

(2008 Cookbook)

Tortilla Pinwheels

1 (8 oz.) container sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can diced green chilies, well drained
1 can, chopped black olives, well drained
1 cup grated cheddar cheese
½ cup copped green onions
5 large flour tortillas
1 package ham lunch meat
Salsa

Mix all the ingredients together thoroughly except for the ham.

Place several pieces of ham in a row down the middle of the tortillas.

Spread the filling evenly over the tortillas and ham (coating from edge to edge).

Roll up tortillas and place toothpick to hold closed. Cover tightly with plastic wrap and refrigerate for several hours.

Unwrap, cut in slices ½ to ¾ in. thick. Discard ends. Lay each piece flat on glass serving plate. Leave space in center for small bowl of salsa if desired.

(add dry ranch mix into spread mixture for added flavor)

(2008 Cookbook)

Spicy Ranch Crackers

1 ½ cup. Canola oil
1 box saltine crackers
1 pkg. ranch dip mix
Crushed red pepper

Put all crackers into large Ziploc bag. Mix ranch, red peppers and canola oil in bowl on side. Pour mixture over crackers and seal the bag. Turn bag over several times to coat all the crackers. Let set overnight.

The next day, put into clean baggie or container and enjoy!

(2008 Cookbook)

Spicy Pretzels

1 teaspoon ground cayenne pepper
1 teaspoon lemon pepper
1 1/2 teaspoons garlic salt
1 (1 ounce) package dry Ranch-style dressing mix
3/4 cup vegetable oil
1 1/2 (15 ounce) packages mini pretzels

In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.

Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

(Can also put them on a cookie sheet and bake them at 250 for about 15 minutes. to avoid 2 hr. wait)

(2008 Cookbook)

Sausage Balls

1 lb. hot ground sausage
2 cups grated cheddar cheese
3 cups Bisquick (biscuit mix)

Allow cheese to come to room temperature. Combine all ingredients by hand and shape into 1 in. balls. Place on ungreased cookie sheet.

Bake at 400° for 12-15 minutes. Serve immediately or freeze for future use.

(2008 Cookbook)

Fruit Dip

1 large jar marshmallow puff
2 blocks cream cheese

Pour entire contents of both items into mixer and mix on low to “fluff”.

Put in bowl and serve with variety of fruit.

(2008 Cookbook)

Cucumber Sandwich

1 (8oz) pkg cream cheese, softened
½ cup mayonnaise
1 (7oz) pkg. dry Italian salad dressing mix
2 loaves French bread cut into 1 inch slices
2 medium cucumbers sliced
1 pinch dried dill weed

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight

Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or as few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

(2008 Cookbook)

Cream Cheese Onion Spread

2 Tbsp. olive or vegetable oil
2 c. sweet onion, chopped (1 large)
3 c. red onion, chopped (1 large)
1 container (8 oz) chive-and-onion cream cheese spread
1 Tbsp. fresh parsley, chopped
Bagel Crisps

In 10-inch skillet, heat oil over medium heat. Cook all onions in oil 20 to 25 minutes, stirring frequently, until tender and caramelized.

Stir cream cheese into onions until well mixed. Spoon into small bowl. Cover and refrigerate 2 hours. Sprinkle with parsley.

Serve with Bagel Chips

(2008 Cookbook)

Crawfish Dip

12 ounces frozen peeled crawfish tails, thawed
1/4 cup butter
2 cloves garlic, chopped
1 tablespoon crab boil seasoning
1 teaspoon salt
1 tablespoon Old Bay Seasoning
1 1/2 (8 ounce) packages cream cheese

Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.

Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted.

Remove from the heat and stir in the cream cheese until it has melted.

Serve the dip warm or refrigerate and serve chilled.

(2008 Cookbook)

Crawfish Cornbread Muffins

1 med. Onion, minced
¼ lb. butter
1 clove garlic, minced
1 lb. crawfish tails
8 green onions, minced
1 (16 oz) pkg. Mexican corn bread mix.
**ingredients listed on cornbread box**
Salt, cayenne pepper and garlic powder to taste.

Sauté onion in butter until tender. Add garlic, crawfish tails, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes.

Prepare cornbread mix according to the directions on the package. Add crawfish mixture, stir will.

Spoon into greased mini muffin tins. Bake at 350° for ten minutes.

(2008 Cookbook)

Corn Salsa

1 ½ lb. tomatoes, chopped
1 cup fresh corn kernels
¼ cup finely chopped red onions
¼ cup chopped cilantro or fresh parsley
1 medium jalapeno pepper, chopped
¼ cup Zesty Italian Dressing

Combine all ingredients except dressing in large bowl. Add dressing and mix lightly.

(2008 Cookbook)

Corn Dip

3 (11 ounce) cans Mexican-style corn, drained
1 cup mayonnaise
2 cups sour cream
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
1 pound Cheddar cheese, shredded
1 teaspoon fresh lime juice
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch salt

In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

(2008 Cookbook)

Cheesy Artichoke Squares

2 cups (8 oz) shredded mozzarella cheese
1 carton (8 oz) spreadable chive and onion cream cheese
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
½ tsp minced garlic
2 tubes (8 oz. each) refrigerated crescent rolls

In a small mixing bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended.

Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15”x10” x1” baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. Bake at 375° for 18 to 20 minutes or until the crust is golden brown. Cut into squares; serve warm.

(2008 Cookbook)

Cheese and Tomato Pico

2 blocks of the casero cheese;
(found anywhere in the Cheese section)
8-10 fresh jalapenos peppers (use less if you do not want it that hot)
4-6 small tomatoes
Very little onion;
2 bunches of cilantro.
1 package red tostadas

Chop the jalapenos, onion, tomatoes and the cilantro. Mix all together and last add the cheese. The cheese just needs to be crumbled. Use chopper to cut up the jalapenos and onion.

Serve with red tostadas as chips.

(2008 Cookbook)