Cream Cheese Christmas Wreath

Cream Cheese Christmas Wreath

6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt

Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.

Yummy Mummy with Veggie Dip Recipe

Yummy Mummy with Veggie Dip Recipe
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling

Ingredients

* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables

Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.

* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.

* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.

* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).

Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)

GREEN MOLE SAUCE

GREEN MOLE SAUCE


1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice

Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*

Pumpkin fluff dip

Pumpkin Fluff Dip

1 (15 ounce) can solid pack pumpkin
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.

Chill in the refrigerator until serving. Serve with regular or cinnamon graham crackers.

Bat Wings with Swamp Dip

Bat Wings with Swamp Dip

20 chicken wings (3 1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator
several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450°F (230°C) oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or
until chicken is tender and no longer pink.

Serve with Swamp Dip.

Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Worm Soup with Bat Wings

Worm Soup with Bat Wings

2 cans (10 3/4 ounces each)Condensed Chicken Noodle Soup
1 jar (16 ounces) Mild Salsa
3 cups water
16 restaurant-style blue corn tortilla chips

* Heat the the soup, picante sauce and water in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

* Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".

Regal Lobster Dip

8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne

Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.

Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.

Seafood Alfredo Dip

Seafood Alfredo Dip

3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions- 
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.

Fresh Fruit With Orange Cheese Dip

Fresh Fruit With Orange Cheese Dip

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
pears
apples
grapes
pineapple
melon

Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter. Arrange fruit around dip.

Avocado Dip

Avocado Dip
Serves: 12-14
Source: Taste of Home

This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."

Ingredients:

1 can (16 ounces) refried beans
1 cup Sour cream (8 ounces)
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup Shredded sharp cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

Instructions:

Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.

Adobo Herb Salsa

Adobo Herb Salsa

1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar

In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.

Almond-Butter Fruit Dip

Almond-Butter Fruit Dip

In a bowl, mix together:

plain full-fat yogurt
honey to sweeten
almond butter (or natural peanut butter)
vanilla extract

Serve with fruit for dipping. Apple slices are great, but remember to toss them with a bit of citrus juice so they don't brown. Strawberries are also a good pairing, as are pear slices, or even cherries.

Jalapeno Cranberry Chutney Recipe

Jalapeno Cranberry Chutney Recipe

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Directions:   In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.

Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 4 pints. Veronica

Artichoke Cream Cheese Spread

Artichoke Cream Cheese Spread

* 1 jar marinated artichoke hearts
* 4 scallions
* 1/4 cup fresh parsley
* 6 sprigs of thyme
* 8 ounces cream cheese (soft-spreading, low fat if possible)
* 1/2 cup sour cream
* 2 cloves garlic, pressed
* Salt and pepper to taste
* Squeeze of lemon juice
* 1/2 cup walnuts, sunflower seeds, or almonds, chopped

Preparation:  Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside.

Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.

Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.
Yield: about 2 cups Recipe Source: The Artichoke Cookbook by Patricia Rains

Hot Crab Spread

Hot Crab Spread

8 ounces cream cheese
1/2 teaspoon cream style horseradish
6 1/2 ounce can flaked crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
dash pepper

Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.

Regal Lobster Dip

Regal Lobster Dip

8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne (cooking wine)

Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.

Serve hot with Melba toast and assorted crackers.

Makes 1 3/4 cups.

Cinnamon Honey Spread

Cinnamon Honey Spread

1 cup butter or margarine
2 teaspoons cinnamon
1/3 cup honey

In medium bowl, cream margarine until light and fluffy. Blend in cinnamon and honey. Do not overmix. Spoon into serving bowl; cover and chill. About 1 1/2 cups.

Baked Coconut Shrimp

Baked Coconut Shrimp
I make these with my sister when we have 'Puppy play dates” the dogs get to play while the mommas get to relax and indulge with some good food and some nice wine.

1/4c flour 2tbsp packed brown sugar
1/4tsp salt
dash of ground cayenne pepper
 1 egg
1tbsp lime juice
1c flaked coconut
1c uncooked peeled, thawed, deveined, medium shrimp
2tbsp butter or margarine melted

Apricot Sauce (see recipe)
 3/4c apricot preserves


1tbsp lime juice
1/2tsp ground mustard



1. Make Apricot Sauce. Mix all ingredients in 1-quart saucepan. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.

2. Heat oven to 425°. Spray rack in broiler pan with cooking spray.

3. Mix flour, brown sugar, salt and red pepper in shallow bowl. Beat egg and lime juice in another shallow bowl. Place coconut in third shallow bowl.

4. Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.

5. Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.

Apple Dip With Crisps

Apple Dip With Crisps

"My sister created this recipe for a family celebration, but it's great anytime," relates Joni Karcher, Geneva, Nebraska. With the tempting taste of a home-baked pie, this finger food pairs warm spiced apples with cute cutout shapes from a prepared crust.

24 Servings

CINNAMON-SUGAR CRISPS:
Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1/2 teaspoon ground cinnamon

APPLE DIP:
6 medium tart apples, peeled and coarsely chopped
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water

Directions
For cinnamon-sugar crisps, on a lightly floured surface, roll pastry to 1/8-in. thickness. Combine sugar and cinnamon; sprinkle over pastry. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 4-6 minutes or until lightly browned. Remove to wire racks to cool.

Meanwhile, in a large skillet, saute apples, sugar and cinnamon in butter until apples are tender. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into a serving dish. Serve warm with cinnamon-sugar crisps. Yield: 3 cups dip (2 to 3 dozen crisps).

Apple Dip With Crisps published in Quick Cooking September/October 2004, p14
Beth Layman :)

AVOCADO AND TOMATILLO SALSA

AVOCADO AND TOMATILLO SALSA

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

Makes about 2 1/2 cups.