Spinach Dip

Several months ago I was at a craft night.  My friend Kelly brought this spinach dip and I couldn't get enough.  It was simple, flavorful, and yummy.  I asked her for the recipe and it is seriously a cinch!  Minimal ingredients, but lots of flavor!  

1 10oz package Frozen Spinach, thawed, cooked, cooled, and drained (I use the microwave)

16 oz Sour Cream

1 cup Mayo

1 pkg Knor Vegetable Recipe Mix (found by the soup)

Combine all ingredients and chill in the fridge for 2 hours.  Serve with your favorite dippers.

Corn Dog Muffins

(I snagged this picture from google since I didn't take a picture of mine)

These are such a hit with the kiddos! There are several recipes swarming the internet but it's pretty basic. It is what it looks like. Cornbread with hotdogs in the middle.

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:
1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray or use liners, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

OR...

You can do what I do and use a box of Cornbread mix. Yes, I cheat. The box usually only needs water added and then follow the rest of the directions and it's pretty simple. Takes about 5 minutes. We also like to use the beef franks with cheese in the middle. And my husband and I like the spicy jalapeno hot dogs in the middle. Delicious for the whole family!!

Homemade Chipotle Salsa

One of the things I love about eating at a place like Baja Fresh or Rubios is the Chipotle Salsa.  I love smooth, pureed salsa with lots of flavor and kick.  This salsa recipe is just that!  My husband loved this stuff and requested that it be made again - that is always a good sign!

1 can (14 oz) Fire Roasted Tomatoes

1 cup fresh cherry tomatoes

1/2 cup white onion, chopped

2 cloves garlic, chopped

1 whole jalapeno, chopped

4 chipotle peppers in adobo, plus 2 tsp of the adobo sauce

1 tsp salt

1 tsp pepper

1 bunch of cilantro

1 lime, juiced

Combine all ingredients in a blender and puree.  Transfer to a container and refrigerate. 

Bob's Guacamole

My husband, Jim, grew up in a town in northern San Diego called Fallbrook.  The town is known for its avocado groves.  They claim the title of "The Avocado Capitol of the Country."  They even have an avocado festival there each year.  So -people that grew up there probably know a thing or two about avocados. :)  Jim's brother, Bob, makes this guacamole and it's awesome!  I hate having big chunks of onion or cilantro in my guac so this recipe is right up my alley!  You get all the flavor without the chunks!  Thanks Bob for a great recipe!

2 Large Avocados

1/4 Onion

1 Serrano Chili Pepper

1 Lime

1 Large Roma Tomato

Salt to Taste

1. In a Blender puree juice from lime, onion, serrano chili (seeds removed) and 1/3 of the tomato.

2. Pour Mixutre into a bowl and add avocados

3. Pulse remaining tomato in blender until chopped. Add to bowl and stir/mash to desired consistency.  I like to use a potato masher.

5. Add salt to taste

Cake Batter Muddy Buddies

Makes 6  cups
 
6 cups Rice Chex cereal 
6 squares vanilla flavored Almond Bark OR 1 bag white choc chips 
1 1/4 cup Funfetti cake mix

1/4 cup powdered sugar

Directions:

1. Pour 6 cups of Chex Cereal into a large bowl.
2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3. Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered.
4. In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly (This is where the kids can participate!)
5. Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
Enjoy!

Sweet and Sour Meatballs - the easy way

1 package frozen meatballs

1 jar chili sauce

1 jar grape jelly

Combine all ingredients in a crockpot and cook on low for 6-8 hours.

Fruit Salsa

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

2. Preheat oven to 350 degrees. 

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Bacon Wrapped Water Chestnuts

It doesn't matter who I serve this to, when I serve it, or where I serve it - these are gobbled up. My aunt Karen made these for our Christmas Eve party and it was no exception!

2-3 cans of whole water chestnuts

1 package of bacon - cut in half lengthwise

toothpics

1 cup barbeque sauce

1 cup honey

Wrap water chestnuts with bacon and secure with a toothpick. Place in a greased baking dish. Combine honey and bbq sauce until smooth - pour over over the water chestnuts. Bake at 350 degrees for about 40 minutes or until bacon is crisp.

Sweet and Spicy Mixed Nuts

This unique blend of spices creates and wonderful sweet and spicy nut!

Ingredients
4 TBSP Corn Syrup
4 TBSP Sugar
1/4 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1/4 tsp Chinese five spice powder
1/8 tsp ground cumin
1 TBSP fresh squeezed orange juice
2 cups fancy mixed nuts

1. Preheat oven to 350 degrees. Line a cookie sheets with greased parchment paper.
2. In a bowl, combine all ingredient except nuts. Add nuts, mixing gently to coat.
3. Spread nuts onto cookie sheets and bake 5 minutes - then stir to coat. Bake another 10 minutes or until bubbly.
4. Immediately turn nuts onto a sheet of parchment paper, and the coating hardens quickly. Keep turning and separating the buts until they are no longer sticky. Nuts should be cooled individually, not clumped together. Makes 6-8 servings.

Oven Roasted Pesto Shrimp Skewers

Oh wow, these are delicious as an appetizer, or an entree! They are quick, simple, and easy to make and the results are so tasty!

Ingredients
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
Wooden Skewers

Directions
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.

Teriyaki Chicken Rumaki

I got this chicken appetizer recipe from a magazine and tried it out at a recent get together. It was delicious and liked my everyone!

1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces

12 bacon slices, halved crosswise

6 green onions, trimmed and each cut into 4 pieces

1 cup thin red sweet pepper strips

½ cup teriyaki glaze

1. Soak 24 4 to 6 inch skewers in water for 30 minutes.

2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.

3. Bake for 8 minutes. Brush with teriyaki glaze and bake about 16 minutes more or until bacon is cooked through.

Spinach Balls Appetizer

Jim's brother's family always makes these around the holidays. I gave them a shot at a girls night and they were a hit!

Spinach Balls

2 10-oz packages of frozen chopped spinach, thawed and drained

2 cups Italian bread crumbs

1 cup grated parmesan cheese

1/2 cup butter, melted

4 eggs, lightly beaten

salt and pepper to taste

1. Preheat oven to 350 degrees.

2. In a medium bowl combine all ingredients. Shape into 1 inch balls.

3. Arrange on a lightly greased baking sheet and back for 10 - 15 minutes until golden brown.

Dipping Sauce

1/2 cup dry mustard

1/2 cup white vinegar

1/3 cup sugar

1 beaten egg

1. Combine all ingredients in a saucepan and cook until just boiling. Can be served warm, or room temp.

Slow Cooker Spinach Artichoke Dip

9 oz frozen spinach, thawed and drained

1 14oz can of water packed artichoke hearts, drained and chopped

1/2 cup canned alfredo sauce

1/2 cup mayo

3/4 tsp garlic salt

1/4 tsp pepper

1 cup grated parmesan cheese

1 loaf sour dough baguette, sliced

1. Mix all ingredients, except for bread in a slow cooker. Cook on low for 2 hours. Serve with bread.

Pumpkin Pie Dip

This appetizer is perfect for the holidays!

6 oz low fat cream cheese

1/2 cup brown sugar

1/2 cup pumpkin pie filling

2 tsp maple syrup

1/2 tsp pumpkin pie spice

1. Beat all ingredients together. Cover and chill 30 minutes. Serve with apple slices, pears, and ginger snaps.

Grandma Kaye's Fresh Salsa

3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
1 Avacado
Juice of 1 Lime

Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.

Toffee Apple Dip

Oh man is this stuff good! I could literally eat this with a spoon and skip the apple! Ha ha!

1 block of cream cheese, softened

1 cup brown sugar

2 Heath bars, crumbled

Green Apples, sliced

Stir cream cheese and brown sugar together until smooth and creamy. Stir in Heath Bar crumbles. Serve with sliced green apples.

My Famous Ranch Cheese Ball

This one is the best cheese ball recipe you'll ever make. Really, people actually pay me to make it for their parties, events, holidays...it's that tasty! I hope you feel the same way...

2 (8 oz) packages of cream cheese
1 packet of Ranch dressing mix (NOT the dip mix...I repeat NOT the dip mix)
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans or almonds

In a large bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese with a fork. Using your hands, shape the mixture into a ball. Spread the pecans/almonds onto a cutting board or cookie sheet. Roll the cheese ball in them until completely covered. Place the ball into a small rounded bowl. Refrigerate covered until ready to serve.

Creamy Spinach-Arthichoke Dip

I love taking this one to game nights. It's so yummy.

1 pkg chopped, frozen spinach (thawed & drained)
1 (10 oz) can artichokes (chopped & drained)
1 (16 oz) jar Roasted Garlic Alfredo Sauce
1 (8 oz) package cream cheese (softened)
1/2 cup Shredded Parmesan Cheese
1/2 c Mozzarella Cheese

Mix all the ingredients together, except the 2 cheeses. Add the cheeses to the mixture last. Bake @ 350 for 20 minutes. Sprinkle an additional 1/2 cup mozzarella cheese and cook 10 more minutes until bubbly and brown.

Serve with French bread, crackers or toasted pita bread.

Cheddar Cheese Fondue

2 Cups Half and Half

1 tbsp. Worcestershire sauce

2 tsp. dry mustard

1 garlic cloves, halved

1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.)

3 tbsp. all purpose flour

Salt

Chunks of crusty French bread, apple slices, raw broccoli (cut up); etc.

About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic.

Meanwhile, in medium bowl, toss cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.)

Let each person spear chunks of French bread, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings.

Protein Balls

I have to share this Low-Carb/High Protein friendly snack I'm obsessed with!

-1 cup Natural Peanut Butter (or the real stuff if you don't mind)

-3 scoops of Whey Protein Powder (any flavor, I like Vanilla)

-1 tsp vanilla extract

-Artificial sweetener to taste( I like Splenda-1 & 1/2c sugar equivalent)

Optional Coatings:

-Half a bag of Semi-Sweet Chocolate chips

-Coconut

-Cocoa Powder

-Nuts of choice

Mix all ingredients at once in a large bowl. Once firm roll into 1 inch balls. Makes about 16. Chill in the freezer for at least 1 hour. Ready to eat. Store in Fridge.

I don't use a coating in order to keep them healthy. But once firm you can roll them in nuts, coconut, powdered sugar, cocoa, or dip in melted chocolate. Absolutely delish!!

**Each ball contains approx 10g protein and 3 carbs.