Everything Else
Quick and Easy Taco Dip
8 ounce package cream cheese, softened
3/4 teaspoon taco seasoning mix
1/3 cup salsa
8 ounce package shredded Cheddar cheese
Mix everything in a glass bowl and microwave until
cheese is just melted. Stir and serve warm. You can
also mix it all together without microwaving and serve
as a cold dip.
8 ounce package cream cheese, softened
3/4 teaspoon taco seasoning mix
1/3 cup salsa
8 ounce package shredded Cheddar cheese
Mix everything in a glass bowl and microwave until
cheese is just melted. Stir and serve warm. You can
also mix it all together without microwaving and serve
as a cold dip.
Artichoke Dip
1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated
artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika
Preheat oven to 350. To make this
easy, just mix everything together but
the paprika, right in a baking dish.
Bake for 30 minutes. Serve warm
with the paprika sprinkled on top.
1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated
artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika
Preheat oven to 350. To make this
easy, just mix everything together but
the paprika, right in a baking dish.
Bake for 30 minutes. Serve warm
with the paprika sprinkled on top.
Pecan Praline Sweet Potato Glaze
1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces
In a heavy sauce pan, warm the cream
slowly until it simmers. Add in the
butter and stir until melted. Next add
sugars. Turn heat up a little and cook
until all sugar is incorporated. Remove
from heat and stir in vanilla and
pecans. Spread warm glaze over hot
baked sweet potatoes that have been
pealed, sliced in half, or even mashed.
You can also put the potato back in
a hot over and cook until the glaze
caramelizes some.
1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces
In a heavy sauce pan, warm the cream
slowly until it simmers. Add in the
butter and stir until melted. Next add
sugars. Turn heat up a little and cook
until all sugar is incorporated. Remove
from heat and stir in vanilla and
pecans. Spread warm glaze over hot
baked sweet potatoes that have been
pealed, sliced in half, or even mashed.
You can also put the potato back in
a hot over and cook until the glaze
caramelizes some.
Quick and Easy Fruit Dip
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tbl frozen orange juice concentrate, thawed
Mix together all three ingredients and chill
before serving with sliced fruit.
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tbl frozen orange juice concentrate, thawed
Mix together all three ingredients and chill
before serving with sliced fruit.
Restaurant Style Artichoke & Spinach Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 ounces of cream cheese, softened
Put garlic cloves in a small baking dish. Bake in the preheated oven
25 minutes or until soft. Remove from heat. When cool enough to
handle, squeeze softened garlic from skins. In a small baking dish,
spread the roasted garlic, spinach, artichoke hearts, Alfredo-style
pasta sauce, mozzarella cheese, and cheeses. Cover and bake in a
preheated 350 oven for about 30 minutes or until cheeses are melted.
Serve warm.
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 ounces of cream cheese, softened
Put garlic cloves in a small baking dish. Bake in the preheated oven
25 minutes or until soft. Remove from heat. When cool enough to
handle, squeeze softened garlic from skins. In a small baking dish,
spread the roasted garlic, spinach, artichoke hearts, Alfredo-style
pasta sauce, mozzarella cheese, and cheeses. Cover and bake in a
preheated 350 oven for about 30 minutes or until cheeses are melted.
Serve warm.
Avocado Dip
2 avocados - peeled, pitted and diced
3/4 cup sour cream
3/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash ground black pepper
In a bowl, mash the avocados with a
potato masher then mix in the other
ingredients. Chill before serving. For
creamier dip you can use a food
processor.
2 avocados - peeled, pitted and diced
3/4 cup sour cream
3/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash ground black pepper
In a bowl, mash the avocados with a
potato masher then mix in the other
ingredients. Chill before serving. For
creamier dip you can use a food
processor.
Cocktail Meatballs
1 pound ground beef 2 eggs
1 cup rolled oats 2 tablespoons dried minced onion flakes
9 drops hot pepper sauce seasoning salt to taste
3/4 cup ketchup 1/2 cup water
1/4 cup vinegar 1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes 1 teaspoon mustard powder
4 teaspoons Worcestershire sauce A few drops of hot pepper sauce
Preheat oven to 325. In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot
pepper sauce and seasoning salt. Mix together well. Form into one-inch meatballs. Place in a large baking dish.
Bake, uncovered for 30 minutes. While the meatballs cook make a sauce for them by mixing together the
ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and pepper
sauce. When the meatballs are done, take them from the oven and pour the sauce over them. Cover with foil and
bake for one hour more.
1 pound ground beef 2 eggs
1 cup rolled oats 2 tablespoons dried minced onion flakes
9 drops hot pepper sauce seasoning salt to taste
3/4 cup ketchup 1/2 cup water
1/4 cup vinegar 1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes 1 teaspoon mustard powder
4 teaspoons Worcestershire sauce A few drops of hot pepper sauce
Preheat oven to 325. In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot
pepper sauce and seasoning salt. Mix together well. Form into one-inch meatballs. Place in a large baking dish.
Bake, uncovered for 30 minutes. While the meatballs cook make a sauce for them by mixing together the
ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and pepper
sauce. When the meatballs are done, take them from the oven and pour the sauce over them. Cover with foil and
bake for one hour more.
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