Marnie's Delectible Vegetable Ranch Dip

This is a recipe I received from a friend and former neighbor, and it is absolutely scrumptious.  She brought it to a party we were at, and I seriously wanted to sneak and just eat it with a spoon. 

I owe Marnie huge for allowing me to share this recipe, and I know you will want to join my "Marnie Fan Club" after you try this!

MARNIE'S VEGETABLE DIP

1 (16 oz.) container cottage cheese

2 c. mayo

1 c. sour cream

1 pkg. Hidden Valley Ranch Dressing mix (dry)

3 Tbsp. fresh parsley, chopped

(or 1 Tbsp. dry parsley flakes)
fresh ground pepper to taste (optional)

1 tsp. garlic powder, divided

In a large mixing bowl combine the cottage cheese, mayo, sour cream, dressing mix, parsley, ground pepper and 1/2 tsp. garlic powder. 
Using an electric hand mixer, beat until creamy and well incorporated.
Chill 8 hours or overnight to let the seasonings meld.
Before serving, add the remaining 1/2 tsp. garlic powder (optional) and enjoy!!!!

This is a FANTASTIC recipe! It makes a large amount of dip for bigger gatherings, and if you have any left over, try it as a topping on your baked potato.  You will die from the deliciousness.

THANKS MARNIE!

Cheesy Ham Roll-up Appetizers

This is a quick and simple recipe for your "in a pinch" recipe collection. You can't go wrong with these and they are fun to change up just by adding different seasonings!

CHEESY HAM ROLL-UP APPETIZERS

1 (8 oz.) pkg cream cheese, softened

8 slices packaged ham (rectangular shape)

1 c. cheddar cheese, shredded

1/8 tsp. salt

1/8 tsp. garlic powder

In a medium size mixing bowl beat the cream cheese until it's smooth and creamy.  Add the salt and garlic powder and mix in.  Stir in the shredded cheese.

On a a sheet of aluminum wrap, lay out 1 piece of ham.  Spread some of the cheese filling on it, almost to the edges, but leaving about 1/2 inch of ham on one end without any mix.
Starting from the end of the ham that has cheese spread on it, roll the ham up.  As you roll, the cheese mix slides toward the end, so by the end of rolling there will be a thin layer of cheese to finish off the roll and "seal" the end and that will keep it from unraveling when you cut the roll into pieces. 

Chill for several hours until the cream cheese has firmed back up, slice into equal size portions and enjoy!

I like to serve a mustard dip with these appetizers, and I have the perfect recipe on the blog.  Check it out. Sweet Mustard Dip and Sauce.

I like to add some zing to the mustard when I serve these ham appetizers, so I usually add about 1/4 tsp.-1/3 tsp. minced horseradish.

I also trim the ends off on the rolls so that each slice is pretty.

Blue Cheese and Green Onion Cheese Ball

This is a very quick and simple recipe to throw together before any gathering.
Although the title implies a sharp bleu cheese flavor, the is very mild with only a slight hint of bleu cheese.  Everyone who tries this cheese ball really likes it and it's always gone by the end of the party.  
Give it a try, and if you don't tell the "skittish" people what it is, they will love the tangy flavor!

Roka Blue Cheese & Green Onion Cheese ball

1 (8 oz.) pkg. cream cheese, softened

1 jar Kraft Roka Blue Cheese Spread 

(the small bottle cheese like Kraft's Old English or Pimento cheese spread)

2 green onions, chopped

1 (4 oz.) can chopped black olives, drained

dash Worcestershire sauce

1/2 tsp. garlic salt (or to taste)

1/2 c. pecan's chopped

In a large mixing bowl place the cream cheese, jar cheese, green onions, chopped olives, Worcestershire sauce and garlic salt. using a hand mixer combine the ingredients very well, until incorporated.
Chill for 2 or more hours.  Remove the mix from the fridge, form 1 or 2 cheese ball's, roll in the chopped pecans and refrigerate until ready to serve.

Simple!
Serve with crackers, toasted baguette slices or carrots and celery.

February 5th is National Chocolate Fondue Day!

Yep, today is National Chocolate Fondue Day (it's also Superbowl #46 Sunday, but that's not important)!

I don't often make fondue, mostly because my hypoglycemia gets all crazy out of whack, I have no self-control. None.  So what I've done is compile a list of fabulous fondue recipes for you to try. Some are savory, and some are sweet.

I found many of the links via Pinterest.com, and a few I already had on hand, so follow the links and celebrate FONDUE!

This first recipe is from The Family Kitchen, and they have a lot of recipes for fondues, so be sure to browse around... 

Beer and Swiss Cheddar Fondue

Next we have:

Gouda Cheese Fondue

Slow Cooker Pizza Fondue

The Melting Pot Cheese Fondue

Now for the Sweet Fondues...

Here is a basic, go to recipe for chocolate fondue;

Chocolate Fondue

Caramel Fondue

Salted Caramel Fondue

Vanilla Dessert Fondue

I hope you try all of these recipes, and that you find a couple of keepers for your recipe box!

Teriyaki Chicken Wings

This is a recipe that I have had for years and was handed down to from my Aunt Peg.  It is a tried and true recipe that is a family favorite.  As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!

TERIYAKI CHICKEN WINGS

5-7 lbs. frozen chicken wings or drumettes

2 c. soy sauce

2 c. sugar

1 Tbsp. minced garlic-from bottled, 

or 3-4 cloves, crushed

1 tsp. minced ginger-from bottled, 

or 1/4 tsp. powdered ginger

Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.  
Place chicken wings in a large dutch oven or large roasting pan.  
Pour soy sauce mix over the chicken, and stir to coat all pieces.  
Cover your pan with either a lid or a tent of foil.  
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.  
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.

This dish makes an awesome teriyaki sauce that is great when drizzled over rice.  The chicken wings are wonderful served hot or cold!
Note:  You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

Fabulous Tortilla Roll-up's

One of my favorite recipe's, I use the filling in all sorts of ways... Give this recipe a try, you will soon find yourself using it for everything like I do!

My Basic Tortilla Roll-up

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) container sour cream

3-4 green onions, sliced thin, using both the green and white portion

1 (7 oz.) can diced green chili's, drained

1 small can chopped olives

1/2 tsp. seasoning salt

1/2 tsp. pepper

3/4 c. diced ham

8 flour tortilla's

In a medium mixing bowl combine the cream cheese, sour cream, sliced onions, green chili's, olives, salt and pepper. Using a hand mixer, blend on slow speed until well combined.  Fold in ham.  Lay out the 8 tortillas and divide filling equally among them.  Spread filling on 3/4 of the tortilla, then starting on the side with filling, roll up tightly, ending on then non spread side (you will notice that as your roll the filling spreads toward the dry side, and this is what you want). Place seam side down on a small baking sheet, cover loosely with plastic wrap and chill for several hours or overnight.  Slice and serve!

Notes:  I use this filling in stuffed cherry tomatoes, veggie wraps (minus the ham of course), as a filling for tea sandwiches, in mini cream puffs, as a celery stuffing, and as a quesadilla filling along with grated sharp cheddar cheese. Add a few dashes of Frank's hot sauce for some great zing. DIVINE!  Try adding cooked and shredded chicken along with lettuce and roll up. The possibilities are endless...
Additional Note: If using this filling for a hot dish, decrease the sour cream to 4 oz. or 1/2 c. measurement.

Sweet Mustard Sauce/Dip

This is truly one of the simplest recipe's I have, hands down.  It's also one of my favorites. This stuff is good. It's addicting.  Kids love it. Once you try it, you will be hooked!
Its a great dip to share or have on a buffet table with ham, and it is delish with pretzels.
And it is a MUST for Super Bowl Sunday Parties!

I know my ribbon is on upside down-what can I say? lol

SWEET MUSTARD DIP

1 (14 oz.) can sweetened condensed milk

1/4 c. prepared or ground mustard

3 Tbsp. prepared horseradish (optional)

1 Tbsp. Worcestershire sauce

In a medium size mixing bowl combine all ingredients and beat until smooth.  The mustard dip will thicken as it stands.  Store in the refrigerator.  Makes 1 1/2 cups.

Note:  To make the dip hot and zippy, use the ground mustard.  For a milder version use the prepared mustard, and omit the horseradish.

This past Christmas I made several batches and gave to friends and neighbors along with a cute bag of pretzels.  Such a fast and easy gift!

Linking up with:

Warm Bleu Cheese, Bacon, and Garlic Dip

I know that most people claim to hate bleu cheese, but you will change your mind completely when you try this hot dip.
It is truly divine.  Every single time I have made this dish for a party, people freak about how great it is and immediately ask for the recipe.  Give it a try! You know you want to...

WARM BLEU CHEESE, BACON & GARLIC DIP

7 slices bacon, chopped

2 cloves garlic, minced

1 (8 oz.) package cream cheese, softened

1/4 c. half and half

4 oz. bleu cheese crumbles

2 Tbsp. fresh chives, chopped

3 Tbsp. smoked almonds, chopped (optional)

Preheat oven to 350 degrees.

Cook the bacon in a large skillet over medium-high heat until almost crisp (about 7 minutes). Drain the excess fat, then add the minced garlic and cook until the bacon is crisp (about 3 minutes). 

In a separate bowl, beat the cream cheese until smooth. Add the 1/2 & 1/2, and mix until combined.  Stir in the bacon mixture, bleu cheese, and chives.  Transfer to a 1 qt. about 2 cup size) baking dish and lightly cover with foil. Bake until thoroughly heated-about 30 minutes. Remove from the oven, take off the foil and sprinkle with the chopped almonds. Serve immediately.

 

 We love to have this dip with great baguette bread, sliced or with unsalted crackers.  I'm sure it is also fabulous with veggies such as carrots, celery, and broccoli.

Spiced Pumpkin Dip-Delish!

LouAnne at LIFE HOMEMADE has given me another delicious food to love in my quest for all yummy things PUMPKIN SPICED-YAY!

Look at this yummy recipe, and just try to ignore it. I dare you. It will call to you, in the kitchen, while your sleeping, cleaning the house, shopping, or doing yard work! I'm speaking from experience.  This recipe has been screaming my name for about 48 hours now, so today I rose before the sun, went to my kitchen and made my life complete! This dip is divine. It should have wings and a halo. It will be served at those Big Pearly Gates as a welcome treat...

Spiced Pumpkin Dip

 Anyone who enjoys pumpkin pie or other pumpkin desserts will love this super simple to make dip. It's very festive AND yummy! 

Spiced Pumpkin Dip

• One 15 oz can pumpkin
• One 8 oz package cream cheese (softened)
• 2 TBS pumpkin pie spice (recipe below)
• 1 tsp orange zest or 1 tsp orange extract (optional)
• 2 cups confectioners' sugar

Blend all together until nice and smooth. I use my food processor for this part.  Chill in the refrigerator for about an hour.  Serve with ginger snap cookies (our personal favorite), graham crackers and/or apple slices.  Makes a beautiful presentation at a party.

Pumpkin Pie Spice: 

4 TBS ground cinnamon

4 tsp ground nutmeg

4 tsp ground ginger

2 tsp ground cloves or 3 tsp allspice

(We always use cloves because we like the little bite it gives.)

Should I admit that I even dipped miniature marshmallows in this yummy stuff? Maybe not...

There is a special place in heaven reserved for awesome people like LouAnne, who bring others (like me) such happiness and joy, and things that are PUMPKIN SPICED!

Easy ham rolled biscuits

This was a favorite meal for my kids, and with 3 ingredients (plus a couple more for the optional dipping sauce), its very economical and fast!!  I love fast!  These are a tasty after school snack too!

HAM ROLLED BISCUITS
2 tubes buttermilk biscuits (10 ct.)
2 pkg. (2oz.) luncheon meat
(ham, turkey, chicken, beef-which ever is your family's favorite)
5 individual string cheese 

Preheat oven to 400 degrees.
Open the tubes of biscuits and separate. Cut each string cheese into 4th's. Using 1 biscuit, press out with your hand to a 4-5" slightly oval shaped circle.

Take 1 slice of meat, fold in half, lay on top of pressed out biscuit, then place 1 piece of the string cheese on the end closest to you.  Roll up, pressing seam and ends together to seal.Repeat these steps for each biscuit.

 

Place on a baking sheet and bake for about 12 min. until golden brown.

 

While the roll ups are baking prepare the dipping sauce:

DIPPING SAUCE

1/2 c. mayo or salad dressing

3 Tbsp mustard

(you can use any kind of mustard you like, honey mustard is delicious for a slightly sweeter taste)

2 Tbsp. milk

3 dashes Tobasco sauce (optional)

Mix very well in a small bowl.

VOILA THE DISH IS COMPLETE!! See, it's so easy and your children will love helping out!  I usually serve these with just potato chips and fruit.  These also make great appetizers.