ALOHA FRUIT DIP
1 8 oz. pkg. cream cheese
1 8 oz jar marshmallow Creme
1 tsp. Ginger
1 tsp orange juice
1/2 tsp. Rum Extract
Dash of Nutmeg.
Blend together cream cheese and marshmallow creme. Add ginger,
nutmeg, orange juice and rum extract. Beat until smooth. Makes
about 2 cups of fruit dip. Delicious with all types of fruit.
CREAMY FRUIT DIP
(Yield: 3-1/2 cups)
1 (8-ounce) package cream cheese, softened
3/4 cup firmly packed brown sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1 cup milk
1 (3-1/2 ounce) package instant vanilla pudding mix
Assorted fresh fruit
In a medium bowl, combine cream cheese and brown sugar; beat
until smooth. Add sour cream, extracts, and cinnamon; beat until
smooth. Add milk; mix well.
Add pudding mix; beat for 2 minutes. Cover and refrigerate for
at least 1 hour. Serve with fruit
FRESH FRUIT DIP
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup orange marmalade
1 tablespoon milk
1/2 pound green grapes
1/2 pound strawberries
In a small bowl, whisk the mayonnaise, sour cream, marmalade and
milk until blended. Refrigerate until serving. Serve with
fruit. Yield: 1-1/3 cups.
CHOCOLATE BUTTER
1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted
Stir butter and chocolate together by hand. Transfer to covered
container, refrigerate or freeze until ready to use. Serve with
biscuits, pound cake, croissants, muffins or waffles.
SWEET SESAME 5 SPICE POPCORN
1/2 cup unpopped corn kernels
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon five-spice powder
1 teaspoon salt
1 tablespoon toasted sesame seeds
Place popcorn, sugar, oil, five spice powder and salt in a large
kettle or pot with a tight fitting lid over medium heat. When
corn begins to pop, shake the pot constantly. When popping slows,
remove from heat, sprinkle with sesame seeds and transfer
popped kettle corn to a bowl
PULL APART OR MONKEY BREAD
Serve with an amazing Alfredo sauce.
4 cans of Biscuits
Chopped Garlic (use what you like...we like quite a bit. I used at least a tbls.)
2 Sticks of butter
Parmesan Cheese
cubed Mozzarella cheese( 8 oz )
Brown garlic in teaspoon of butter. When browned lightly add the
rest of the butter. Add about 1 cup of parm. more or less to
your taste. Turn on low heat. Take one biscuit at a time, flatten
in your palm a bit, form the biscuit around the cube of cheese
then roll in butter mixture. Place in a well greased bunt pan.
Stack the biscuits all around the pan. Careful your butter mixture
will be warm! When all biscuits are done, pour the left over
butter mixture over the biscuits. I put a little more shredded
Mozz on top as well. Bake to a golden brown at 325. 20 mins
Let them cool just a bit before serving.
SPINACH CHEESE APPETIZERS
1/2 cup butter, melted
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups (16 ounces each) shredded Monterey Jack cheese
Pour butter into a 13-in. x 9-in. x 2-in. baking dish; tilt to coat. In a bowl, combine the flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended. Fold in spinach and cheese. Pour into prepared dish.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months. Yield: about 6-1/2 dozen.
To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.
OLIVE OIL DIPPING SAUCE FOR BREADS
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
2 tsp. kosher salt, optional
1/4 - 1/2 cup extra virgin olive oil
Combine all ingredients, except oil, on a deep plate or bowl.
Pour olive oil over.
CARAMEL DIP
8 oz. cream cheese (room temperature)
1/4 cup white sugar
3/4 cup dark brown sugar
1 tsp. vanilla
Cream the cheese on high speed of mixer then slowly add white sugar and dark brown sugar. Once sugar has been thoroughly mixed add the vanilla and mix well.
Chill. Serve with sliced apples, bananas, cubed angel food cake or anything else you think would be good.
CHICKEN CHEESE DIP
1 10 oz can Premium chunk chicken breast
2 8 0z pkg cream cheese
1 pkg dry ranch dip
1 c crumbled blue cheese
1 jar sliced olives
1 pkg pecan pieces
Mix all ingredients together and form into a ball. Roll ball in Pecan pieces. Serve with crackers
TUNA PATE
1 1/2 Packages Cream Cheese softened 16 oz or so
1 6 oz can tuna (in water) squeezed and completed drained of water
1 TBL minced onion
1 tsp Worcestershire sauce
Juice of 1/2 a lemon
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper
1 tbl of chopped fresh parsley
Combine all Mix softened cream cheese, tuna and all ingredients.
Refrigerate and serve with crackers or cocktail rye.
