Cherry Cheesecake Dip

You're looking at the dessert I made to bring to the 4th of July party we attended.  Even though it was smokin hot, this dip held up pretty well.  I served it with graham crackers and it was D-lishious!  We were only at the party for a couple of hours (because we got a new puppy, and we brought her with us) and we wanted to get her home for dinner and to cool down.

Talk about an easy appetizer or dessert to put together.  Only four ingredients and then whatever you want to dip into it. It was ready in less than 15 minutes and then just keep it cool until ready to serve.

I have to say, this is one of my favorites.  I mean, I love cherry cheesecake and this is SO much easier and just as good.  Plus, you can just take what you want.  The graham crackers are a perfect accompniament with this dip as they serve as the "crust".  I just loved it and apparently so did everyone at the party.  We were only there for 2 hours and yet I took home a half empty 9x13 inch dish.

I had to share a picture of our sweet little girl.  Her name is Kacey, she is my daughters puppy and we all just adore her.  She is a Mini Australian Shepherd.  She's taking up much of my time as we potty train her but she's super smart and it's going really well. 

Cherry Cheesecake Dip
Recipe from The Country Cook

Ingredients

• 8 ounces cream cheese, softened
• 1/2 of a 7.5 ounce jar marshmallow cream
• 8 ounces cool whip, thawed
• 14.5 ounce jar pie filling, I could only find the larger can size and it worked perfectly
• graham crackers for dipping

Cooking Directions

1. Mix together the cream cheese and marshmallow cream until smooth.
2. Add the thawed cool whip and mix until smooth.
3. Spread into a 2 quart casserole dish or a 9x13 inch dish and top with the cherry pie filling.
4. Refrigerate leftovers.

Mexican Corn Dip

I've been wanting to try this recipe for quite some time. My chance finally came up recently and it was SO good!

I have to admit that I may have just dug into this with a spoon.  I mean, it makes a fantastic dip, it also tastes great straight off the spoon. :)

The slight bite and heat from the jalapeño was delicious.  The cheese pieces and the creaminess from the mayonnaise was outstanding. There isn't anything about this dip I didn't like.  The flavors all meld together so well.  I just loved it.

Mexican Corn Dip

Recipe by Damn Delicious

Ingredients

• 2 Tbsp unsalted butter
• 5 ears corn, rinsed and shucked
• 1 jalapeno, seeds and membranes removed
• 3 Tbsp mayonnaise
• 2 Tbsp crumbled cotija cheese
• 2 Tbsp fresh cilantro, chopped
• 1 tsp chili powder
• 1 clove garlic, pressed
• juice from 1 lime

Directions

1. Melt the butter in a large skillet.  Add the corn and jalapeño and cook until charred, about 8-10 minutes. 
2. Add the remaining ingredients and serve immediately. 

Simple Artichoke Dip

Talk about an easy recipe!  Three ingredients and it's delicious!

I have a small obsession with artichokes.  Seriously, I eat them plain and in salads, I throw them in pasta and on pizza.  I love them.  I also loved this recipe.  I do warn you, if you're not a mayonnaise fan you will probably want to try another recipe.  You can certainly taste the mayo in this one. Also, I recommend you use some artichokes that are in brine.  You can rinse the brine off if you want but that salty briny flavor is really good in combination with the other two ingredients.

I love how easy and delicious this recipe is.  Definitely a keeper.

Simple Artichoke Dip

Recipe from South Carolina Hometown Cookbook page 18

Ingredients

• 1 - 14oz can artichoke hearts, chopped
• 1 cup mayonnaise
• 1 cup Parmesan cheese, grated

Cooking Directions

1. Mix all of the ingredients together and place in an oven proof dish. Bake at 350 for 30 minutes. Serve with pita chips, sliced bread or crackers.

Chipotle Ranch Dressing

My husband and I have been on a spicy kick lately, so when I saw The Pioneer Woman make this on her show I knew I had to give it a try.  She served hers with raw veggies, I made mine a dressing.  This definitely has a kick to it.  I love the smokey taste of chipotle but they can be very spicy.  Luckily the other ingredients cool it down a bit and the flavor just gets better as it sits in the refrigerator.

Loads of flavor here, very herby and fresh tasting.  Creamy and smooth texture.  Love the tang from the vinegar and the slight reddish color the chipotle's give it.

Chipotle Ranch Dressing

Recipe from The Pioneer Woman

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup flat leaf parsley, minced
• 2 Tbsp fresh dill, minced
• 1 Tbsp fresh chives, minced
• 1 tsp Worcestershire Sauce
• 1/2 tsp fresh ground black pepper
• 1/2 tsp white vinegar
• 1/4 tsp paprika
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• dash hot sauce
• 1-2 chipotle peppers, minced
• 1 clove garlic, smashed
• 1/4 to 1/2 cup buttermilk, or more depending on whether you're using it as a dip or a dressing.

Directions

1. Place all the ingredients together in a bottle you can shake, or a dish and whisk together until smooth.  Keep adding buttermilk until it is at the consistency you wish.  Serve as a dip with raw veggies or a dressing. 

Pesto

If you're like me, you have a ton of basil in your garden right now.  This is a great recipe for that.  Not only does it use a lot of basil but it also can be made ahead or frozen!

Every once in a while I feel like having something other than red sauce on my pasta and this is a great alternative.  It's also great on chicken and then grilled.  I've even seen some recipes for pesto used in dips, check Pinterest for some of those. Not matter how you use it, it's awesome to have on hand.

Easy to put together and delicious!

Pesto

Recipe from Ina Garten

Ingredients

• 1/4 cup walnuts
• 1/4 cup pine nuts
• 3 Tbsp (9 cloves) garlic, chopped
• 5 cups fresh basil leaves, packed
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 1/2 cups good olive oil
• 1 cup grated Parmesan cheese

Cooking Directions

1. Add the nuts and garlic to the bowl of a food processor with the blade attachment.
2. Pulse for 15 seconds.
3. Add the basil and salt and pepper to the bowl and then begin to pour in the olive oil through the top while the processor is on. Process until thoroughly pureed.
4. Add the Parmesan cheese and process until mixed in.
5. Either serve immediately or store in the refrigerator or freezer. Air is the enemy of basil so if you're going to store it, either place plastic wrap over the top making sure to get the air out of it or pour more olive oil over the top so no air is touching the pesto and then store as you wish.

Guacamole

One item you can count on disappearing from your party is guacamole. Everyone seems to love it!

When I was visiting my family in Oregon a couple of weeks ago, I was asked to put together a guacamole for an event.  Turns out, everyone loved it.  My aunt suggested I put in the cumin and it was the perfect ingredient!  You can make guacamole a million different ways but this one seemed to be the winner for us.

Keep in mind, air is the enemy of avocado's too.  Get that lemon juice in there and mixed in well so it doesn't turn a funky color on you!

Enjoy!

Guacamole

From Alissamay's kitchen

Ingredients

• 2 ripe avocado's, seed and skin removed
• 1/2 cup green onions, chopped
• 2 medium roma tomatoes, seeded and chopped
• 1 medium jalapeño, seeded and minced
• 1/2 tsp cumin
•  the juice from 1 small fresh lemon
• salt and pepper to taste
• 1 Tbsp cayenne pepper sauce (like Tobasco)
• 1-2 Tbsp fresh cilantro, finely chopped (optional)

Cooking Directions

1. Use a medium bowl to mash the avocado with a fork. Some chunks are fine, it's up to you how smooth you want it.
2. Add the remaining ingredients (minus the cilantro) and mix well, tasting as you go.
3. Add the cilantro last, right before serving.

Dinner Club: Theme - Healthy Foods

Dinner club took a slight hiatus this last year but we're back on track for 2014.  I hosted January's dinner club and I chose "healthy" just because it was January and everyone I know is on a diet.  I wanted to see what other people were making for their own families so I could promptly steal their recipes. :) Not steal so much as just kindly borrow.

Turns out my neighbors make some killer healthy food.  Not everyone submitted recipes to me but I'm still going to show pictures and describe them the best I can.

Thank you everyone for coming to dinner at my house!  I can't wait till the next one!

I cannot believe that I didn't remove the cap to the fruit dip BEFORE taking a picture.  UGH!  I promise to make this again myself very soon and replace this horrible picture.  I'm so sorry because this dip was the my biggest weakness of the night.  I LOVED it!

This dip was brought my Melissa Y.  She brought one other item too but hasn't given me the recipe for it just yet.  I will post it as soon as I get it.

Chocolate Fruit Dip
Recipe from EmilyBites via Taste Of Home Cooking School Cookbook

Ingredients

• 8 ounces 1/3 less fat cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 2 cups light whipped topping

Cooking Directions

1. In a bowl or a stand mixer beat the cream cheese, sugar and cocoa powder together until creamy.
2. Add the vanilla extract and whipped topping and beat together again until thoroughly mixed and smooth.
3. Serve with any fruit, graham crackers, marshmallows or anything that might be delicious covered in chocolate.

I had posted about these meatballs already but here they are again.  They were nice to have at dinner club not only because of their yummy flavor but also because they were in the slow cooker and they didn't require my constant attention.

Slow Cooker Buffalo Turkey Meatballs
Recipe from here

Meatballs

• 1 pound lean ground turkey
• 3 cloves garlic, minced
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 whole egg, beaten
• 1/2 cup panko breadcrumbs

Sauce

• 1/3 cup butter, melted
• 1/2 cup wing sauce (I used Franks)

Cooking Directions

1. Mix all of the meatball ingredients together in a medium bowl making sure the ingredients are well dispersed.
2. I used a small cookie scoop to get even sized meatballs. Roll them in your hands to make them a nice round shape. 
3. Place the meatballs in your slow cooker and pour the sauce over the top.
4. Set the slow cooker on low and cook for about 3-4 hours.

This dessert is one I made based on the fact that it didn't use sugar, which I gave up in January….well tried to give up.  I did sample some of the cake below.  I had to, as a blogger it was only right.

The filling in these little babies does taste like cheesecake and with no sugar you don't have to feel guilty about two or three or four.  Just sayin.

Cheesecake Stuffed Strawberries
Recipe from French Press

Ingredients

• 1 pound hulled strawberries
• 8 ounces 1/3 less fat cream cheese, room temperature
• 1/2 cup fat free or low fat Greek yogurt
• 2 Tbsp honey
• 1 tsp vanilla extract
•  graham cracker crumbs

Cooking Directions

1. Combine the cream cheese, yogurt, honey and vanilla in a bowl and use a hand mixer or a stand mixer to cream the ingredients together until smooth.
2. Use either a small spoon to scoop the cream into the hulled strawberries or use a frosting bag and tip for a more decorative design.
3. Top each cream filled strawberry with the graham cracker crumbs.

Brought by Lynn T this was our one "not so healthy" OK not healthy at all but totally delicious and very much appreciated cake.  Very chocolaty and moist, great option if you need a dessert and don't have time to use traditional methods!

Crock Pot Chocolate Cake
Recipe from Cooks.com

Ingredients

• 1 box chocolate cake mix
• 8 ounces sour cream
• 1 package instant chocolate pudding
• 4 whole eggs
• 3/4 cup oil
• 1 cup water

Cooking Directions

1. Mix all the ingredients together and pour into a 5 quart slow cooker sprayed with cooking spray, or you can use a metal coffee can or a crock pot cake bake pan.
2. cover
3. Cook 3-4 hours on high or 6-8 on low

Another great recipe brought from Lynn T was this Couscous and Lentil recipe.  I really liked it and I think everyone else did too.  I'm a huge fan of Feta cheese and it was the perfect cheese here.  Healthy really does taste good!

Mediterranean Couscous and Lentil Salad
Recipe from MyRecipes

Ingredients

• 1 cup dried lentils
• 1 can (14 oz) low sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup red diced bell pepper
• 1 cup fresh mint
• 1/2 cup fresh parsley, chopped
• 1/2 cup green onions, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 1/2 tsp garlic, minced
• 1/2 tsp black pepper
• 1 cup (4 ounces) crumbled feta cheese

Cooking Directions

1. Place lentils in a large saucepan and cover with water so it's 2 inches above the lentils.  Bring to a boil, cover and then turn to simmer and let cook for 25-30 minutes. Drain well and cool.
2. Bring the broth to a boil in a medium sauce pan, add the couscous.  Remove from the heat, cover and let stand for 5 minutes.  Fluff with a fork. 
3. Combine the lentils, couscous, bell pepper, mint, parsley and onions. Stir together in a large bowl. 
4. In a small bowl combine the lemon juice, oil, Dijon, garlic and black pepper.  Whisk to combine and then pour over the lentil mixture.  Add the crumbled feta and gently mix. 

The pictures below are for the other items that were brought but that I didn't receive recipes for. 

Beautiful spinach salad with cucumbers, beets, and avocado's brought by Emily L.  Thanks Emily!

I'm not sure of the exact name for these but they were little pizza's in won ton wrappers brought by Melissa Y.  She brought some marinara to dip them in and they were so so good.  Thanks Melissa!

Spaghetti with tomatoes, Kalamata olives and plenty of Feta cheese brought by Shannon B.  I love these flavors together.  Yummy, thanks Shannon!

Lisa F brought some yummy sushi and California rolls.  Delicious!  Thanks Lisa!

Creamy Bacon Parmesan Dip

So, a couple of weeks ago I mentioned that we had recently had a thunderstorm and according to Southern folklore we could expect snow in 7-10 days.  Well, it took a little longer than that but we did get snow last night.  They cancelled school today and everything.  How much snow did we get? About and inch.  Yep, that's all. The road are really icy so I am glad school was cancelled but there isn't even enough snow to make a snowman.  Not to mention it's not sticky enough.  Oh well, we'll take it.

If you're stuck home like we are today you might want to work on your game day plans, or maybe you just want a tasty snack.  If you're a bacon fan, you'll be in heaven with this one. Bacon is the star ingredient in this dip, ton's of flavor from the crunchy bacon and the creamy cheeses. Easy to throw together and the ingredients are readily available at most every supermarket.

I made this dip to the Bronco/Patriot game at a friends house

Make sure the dip is good and hot when served!

Creamy Bacon Parmesan Dip

Recipe from Buns In My Oven

Ingredients

• 4 slices bacon, cooked
• 1/4 whole sweet onion, minced
• 1 Tbsp butter
• 8 ounces cream cheese, at room temperature and cut into pieces
• 3/4 cup Parmesan cheese, shredded
• 1/2 tsp garlic powder
• 1 tsp ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Mince the onion and add to a hot skillet with the butter. Cook until the onions have softened and started to brown slightly. Should take 5-10 minutes.
3. In a medium bowl, crumble the bacon into small pieces and then add the remaining ingredients including the cooked onion.
4. Stir together until creamy and add to a small heat proof dish.
5. Bake for about 15 minutes or until hot and bubbly. 

Pumpkin Cream Cheese Dip

I'm just now getting around to some of the pumpkin recipes I have been wanting to try.  This one was sort of spontaneous since I wasn't sure if the Pumpkin Flan I made earlier was going to turn out.  I made this just in case.  Luckily it did turn out but this was a big hit with everyone anyway.  Easy to make and all I needed to buy were the ginger snaps that I used for dipping.

I loved how creamy the dip was.  The cream cheese blended with the pumpkin so you didn't taste the cream cheese necessarily but it sort of added a little something to the background flavor of the pumpkin puree. I kept the pumpkin pie spice to a minimum until I tasted it and then added more to my taste preference. Refrigeration really does help all the flavors meld together.

Definitely a great recipe for your holiday parties this year!

Pumpkin Cream Cheese Dip

Recipe from My Baking Addiction

Ingredients

• 1 block (8 oz) cream cheese, softened
• 2 cups confectioners sugar
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 2 - 3 tsp pumpkin pie spice

Cooking Directions

1. In the bowl of your stand mixer, use the paddle attachment to cream the cream cheese for about 3 minutes on medium speed.
2. Reduce the speed to low and slowly add the confectioners sugar and then mix for another 2 minutes.
3. Add the pumpkin puree while the speed is on low until it's fully incorporated, then add the vanilla and the pumpkin pie spice and mix.
4. Refrigerate the mix for at least 3 hours before serving.
5. Some serving suggestions: gingersnaps, spice cookies, graham crackers or apples.

Buttery Caramel Sauce

For those of you who "like" me on Facebook, you know that recently I messed up a recipe and yet it still turned out well.  This was that recipe.  I suggest you follow the correct instructions below, but on the off chance that you don't, it might still turn out well.

The flavor is out of this world.  I truly love it's classic caramel taste and texture.  Very smooth and delicious on top of apples, or ice cream, or when licked off your finger.

If you let the caramel warm up to room temperature it becomes soft and somewhat pourable.  You might need to microwave it for a couple of seconds to get the consistency you want.  I'll be making this recipe again for sure.  It's my new "go to" caramel recipe. :)

Buttery Caramel Sauce

Modified slightly from HowDoesShe?

Ingredients

• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup butter
• 2/3 cup whipping cream
• 1 tsp vanilla extract

Cooking Directions

1. In a large saucepan, add the sugars, corn syrup and butter. Cook over medium heat until it comes to a hard boil. 
2. Remove from heat and let sit about 5 minutes. 
3. Add heavy cream and vanilla and mix well. 
4. Let cool slightly before putting into a glass jar and storing in the refrigerator. 

Jalapeno Cheese Dip

Have any of you ever heard of pimento dip? If you're from the South you have, but I'm not from the South and when I first heard about it I was like, huh? You make a dip out of pimento's? So some friends of mine bought some at the grocery store and I had some.  It was alright but I never went out of my way to have it again. It's usually a nice orange color, which also had me wondering.

Anyway, many years have gone by without me ever having the desire to have it again until my neighbor made some for the 4th of July.  Only she made hers with some jalapenos that I grew in my garden. But this time the taste was much different, much more memorable than my previous experience.  So I decided to make some of my own, but without pimento's. I just didn't have any on hand.

 I really loved this recipe. If you're not really into jalapenos you should know that without the seeds and membrane it's not spicy at all.  It was creamy, sharp and very flavorful.

If you want to make this authentic Southern Pimento Cheese Dip just add 1 - 4 oz jar of pimento's and use orange cheese.

Jalapeno Cheese Dip

Modified recipe from allrecipes

Ingredients

• 2 cups extra sharp cheddar cheese, shredded
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne powder (optional)
• salt and pepper to taste

Directions

1. Mix the cream cheese and mayonnaise until creamy. 
2. Add the remaining ingredients and mix until smooth.  
3. Refrigerate so the flavors can distribute.  Serve at room temperature. 

Fruit Dip

 I hope you all had an excellent weekend!  Did anyone do anything super fun?

My weekend sort of starts today, why you ask? Because today is my birthday.  My husband and daughter are taking extra special care of me today so I'm going to enjoy every minute of it!  Before I run off for my pampering, I will post this delicious recipe.  It's my birthday gift to you. :)

Some of the best recipes are the most simple ones, don't you agree? I brought this over for some friends to enjoy and it was well loved.  Great way to fancy up a fruit tray!

Fruit Dip
Found at Brown Eyed Baker

Ingredients

• 1 - 8 oz package of cream cheese, softened
• 1 - 7 oz jar of marshmallow cream

Directions

1. Mix all of the ingredients until smooth.  Serve at room temperature or slightly chilled. 
2. Serve with your favorite fruits.  

Dinner Club: Theme - Soup

Thank you Shannon for hosting February's Dinner Club!  I loved the theme this month because I'm a huge soup lover and I like to see what other people have in their arsenal of recipes.  Shannon is always a great host because she makes everyone feel very comfortable and her house is warm and inviting. And last but not least, she's an incredible cook!

Shannon made a wonderful black and white soup.  Half of it was black bean soup and the other was cheese soup and you pour them into the bowl at the same time which makes this nifty black and white look.  

Cheddar Cheese Soup

Epicurious

Ingredients

• 2 Tbsp butter
• 1/2 large red bell pepper, cut into matchstick sized pieces
• 1/2 large yellow bell pepper, cut into matchstick sized pieces
• 1/2 large green bell pepper, cut into matchstick sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock or low-sodium chicken broth
• 1 cup whole milk
• 1 cup whipping cream
• 8 ounces sharp white cheddar cheese, grated

Cooking Directions

1. In a large pot over medium heat add the butter and then the peppers, onion, and garlic. Sauté for about 6 minutes until the vegetables are tender.
2. Add the flour and stir for two minutes.
3. Whisk in the stock, then the milk and cream and cook at a simmer for three minutes.
4. Stir in the cheese 1/2 cup at a time and whisk until smooth.
5. Salt and pepper to taste.




Black Bean Soup



Ingredients

• 1 1/2 cups dried black beans
• 4 1/2 cups water
• 1 medium onion, chopped
• 1 large carrot, chopped
• 3 slices bacon, chopped
• 5 large fresh thyme sprigs
• 3 garlic cloves
• 1 bay leaf
• 2 1/4 tsp ground cumin
• 2 cups chicken stock or low sodium chicken broth
• 1/4 cup fresh cilantro, chopped


Cooking Directions


1. Place the beans in a large pot and cover with cold water by 3 inches. Soak overnight.
2. Drain the beans and transfer to a large heavy pot.
3. Add 4 1/2 cups of water and the next 7 ingredients.
4. Bring to a boil, cover and simmer until the beans are tender (about 1 hour and 10 minutes).
5. Working in batches blend the black bean soup with the 2 cups of chicken stock.
6. Return the soup to the pot and add the chopped cilantro.
7. Add more stock if needed to thin it out.
8. Season to taste with salt and pepper.

To serve, pour 1/2 cup of each the cheddar soup and the black bean soup together at the same time. Top with sour cream if desired. 

TiNeill wins the cook of the night award for bringing FOUR items!  This girl loves to cook and it's so obvious because her dishes are incredible.  I'm a dessert hound as you may have guessed and I fell in love with these brownies.  Mixing an Oreo with a brownie, good heavens!

Cookies 'n Cream Fudge Brownies

Ingredients

• 1 box fudge brownie mix
• 2/3 cup vegetable oil
• 1/4 cup water
• 2 large eggs
• 1 cup coarsely chopped chocolate sandwich cookies
• 1/2 cup powdered sugar
• 2 to 4 tsp milk

Directions

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
2. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
3. In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.

Makes 20 brownies

Everyone loved these breadsticks, very soft and light in texture and the seasoning on top really added a nice saltiness and spice. 

Bread Sticks

Ingredients

• 1 package yeast
• 2 Tbsp sugar
• 1/2 tsp salt
• 3 cups all-purpose flour plus more for rolling
• 1/2 stick butter
• McCormick Salad Supreme seasoning

Cooking Directions

1. Dissolve the yeast into 1 1/2 cups of warm water.
2. Add the sugar and salt and stir until it dissolves.
3. Add the flour and stir in with a fork until the dough isn't sticky anymore and you can roll it into a ball. Add more flour if needed.
4. Put the dough into a greased bowl and cover with cheesecloth (or plastic wrap) in a warm spot. Watch for it to begin to rise, about 15-20 minutes.
5. Sprinkle some flour on a clean surface and roll and shape into an oval, use a pizza cutter to cut breadsticks.
6. Melt the butter in a dish and dip the breadsticks into the butter and then place them on a cookie sheet.
7. Sprinkle with McCormick Salad Supreme seasoning.
8. Let the breadsticks rise in a warm place for another 10-15 minutes or until they are fluffy.
9. Cook at 350 degrees for 10 minutes. The breadsticks will probably not look golden and you might not think they are done. When they are fluffy and dry they are done.

The name of this recipe says it all.  Creamy deliciousness is how I would describe it. 

Creamy Slow-Cooker Tortellini Soup

Ingredients

• 6 cups favorite homemade meaty spaghetti sauce (recipe to follow) or 24 oz jarred sauce with 1/2 lb hamburger and 1/2 lb ground sausage
• 4.5 oz fresh spinach leaves
• 4 cups chicken broth
• 8 oz cream cheese
• 8 oz sliced mushrooms
• 16 oz frozen cheese tortellini

Cooking Directions

1. Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.
2. 20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.
3. Serve topped with Parmesan cheese.



Sort of Homemade Spaghetti Sauce



Ingredients

• 1/2 lb ground beef (browned) do not drain
• 1/2 lb ground sausage (browned) do not drain
• 6 oz tomato paste
• 15 oz tomato sauce
• 1 small tomato puree
• 1 package Mild McCormick Spaghetti Sauce Seasoning
• salt, pepper, minced garlic, oregano, basil - to taste

Cooking Directions


1. Simmer all ingredients together for 1 hour with lid on lowest heat, stir occasionally

Lisa F. brought this yummy salad which was perfect with the soup. TiNeill brought the salad dressing.

Poppyseed Salad Dressing

Ingredients

• 1/2 cup canola oil
• 1/3 cup white vinegar
• 1/3 cup sugar
• 3/4 tsp salt
• 2 Tbsp yellow mustard
• 1 Tbsp poppy seeds
• 1/4 cup chopped red onion

Cooking Directions

1. Blend all the ingredients in a blender and refrigerate.

Lynn brought this fantastic hot artichoke dip.  Everyone dove in and came up smiling.  Seriously good dip that I cannot wait to add to my party recipes!

Three Cheese Hot Artichoke Dip

Paula Deen

Ingredients

• 1 (8 ounce) cream cheese, softened
• 2 cups mayonnaise
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 cup grated parmesan
• 1 cup shredded mozerella
• dash hot sauce
• dash Worcestershire
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350 degrees.
2. In the bowl of your stand mixer, beat the cream cheese.
3. Add the mayonnaise and beat until smooth.
4. Add the remaining ingredients and mix to combine.
5. Transfer to a pie plate or shallow oven proof dish and bake for 30-40 minutes. The top will be golden brown and bubbly.

Lynn also made an incredible Lemon Pound Cake (which I failed to take a picture of).  Just trust me, it was goooooood.

Starbucks' Lemon Pound Cake w/Icing

The Recipe Circus

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2 Tbsp butter, softened
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1/3 cup lemon juice
• 1/2 cup vegetable oil

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Combine the flour, baking soda, baking powder and salt in a large bowl.
3. In the bowl of your stand mixer, add the eggs, sugar, butter, vanilla, lemon extract and lemon juice.
4. Add the flour mixture to the wet mixture. Mix until smooth.
5. Add the oil and mix well.
6. Pour the mixture into a well greased 9x5 inch loaf pan.
7. Bake for 45 minutes or until a toothpick stuck into the center coms out clean.
8. Let cool in the pan.

Lemon Icing

• 1 Cup plus 1 Tbsp powdered sugar
• 2 Tbsp whole milk
• 1/2 tsp lemon extract

1. Mix all the ingredients together until smooth. 
2. Remove the cooled cake from the loaf pan and frost with the icing.  Wait for the icing to set before slicing. 

Melissa Y. brought a cheese and cracker plate with two flavors of preserves.  We sandwiched the cheese in-between two crackers slathered in preserves, talk about good!  Glad she taught me this little trick so I can use it in the future.

On this try was Sharp Cheddar, Brie, Goat Cheese, Muenster and an Artisan marinara and pepperoni cheese (delish).
Strawberry and Raspberry Preserves.
Assorted Crackers.

My contribution for the evenings soup dishes was this Butternut Squash and Apple Soup.  I have the full post here.

As always, I'm super excited for the next gathering.  I think every time we get together we learn more about one another. Great excuse for us to EAT!

Cuisinart Cook Central Multi-Cooker, 7-Quart - 7 quart (Google Affiliate Ad)

CopyCat Chic-fil-A Sauce

I know what you're thinking.  Chic-fil-A sauce with a picture of grape tomatoes isn't exactly what most people use this sauce for.  I didn't make it for tomatoes, in fact I made it to dip french fries in, and we did.  But I had some leftover and no chicken nuggets on hand, and no more french fries so I tried tomatoes.  I'm telling you, I fell in love with the combination.  I couldn't stop eating it with the little sweet grape tomatoes. I really know how to make a healthy food unhealthy don't I?

Some of you might not even know what Chick-fil-A is....sorry about that.  It's a fast food place found here in the South mostly but they are making their way North. They only serve chicken for meat options.  They are closed on Sunday's.  I like that.

I haven't tried the nuggets that go along with this recipe for the sauce, but she was right on with the sauce so I'm sure the nuggets would be delish as well.

CopyCat Chick-fil-A Sauce

From Table for Two

Ingredients

• 1/2 cup mayonnaise
• 2 Tbsp mustard
• 1/2 tsp garlic powder
• 1 Tbsp vinegar
• 2 Tbsp honey
• salt and pepper

Cooking Directions

1. Combine all the ingredients and mix until smooth.

Game Day Favorites

Here are some favorite game time appetizers and dishes that your crown will love!  I hope whichever team you're rooting for wins!  My team is out but I think I'll root for the 49ers even though It doesn't really matter to me which team wins, it's all about the food anyway.

Bacon Wrapped Little Smokies

Baked Buffalo Wings

Buffalo Chicken Bites

Baked Crab Rangoon

Marshmallow Caramel Corn

Crab Rangoon Dip

Kristi's Dip

Pepperoncini Shrimp

Caramel Chocolate Shortbread Bars

Salt and Vinegar Roasted Chickpeas

Basic Deviled Eggs

Have a great weekend!

PW's Zannie's Black-Eyed Pea Dip

I know, I know, this is usually a New Years Eve dip but I obviously didn't make it in time to post for that occasion.  It is a Pioneer Woman dip so you know it's good.  I have made it twice since the New Year and I think it might be a great addition to your game day table if you're looking for a vegetarian option, or a healthier option.  It's certainly not health food, don't get me wrong but if it's lined up next to some of the other typical game day food choices it might be considered healthy-er.

I love how some of the black-eyed peas are left whole so you know what you're eating, and the texture is right on for me. You can make it as spicy or mild as you want.

I think this is a great dip for anytime!

Zannie's Black-Eyed Pea Dip
Recipe from The Pioneer Woman

Ingredients

• 1 can (14 oz) black eyed peas
• 1/4 whole onion, chopped
• 1/4 cup sour cream
• 8 slices jarred jalapenos
• 1 cup grated sharp cheddar cheese
• 3 Tbsp salsa
• hot sauce to taste
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Drain the black eyed peas of their liquid and then mash most with a fork, but leave some whole.
3. Add all of the ingredients together in a medium bowl and mix well.
4. Spread the mixture into a 1 1/2 quart casserole dish and bake for 20-30 minutes until hot and bubbly.