Ingredients

• Ingredients
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese (regular shred works best)
• 3 green onions (diced)
• 1 cup bacon (cooked and crumbled)
• 1/2 cup sliced almonds
• 1/2 teaspoon minced garlic

Cooking Instructions

1. Instructions
2. Add the mayonnaise, shredded cheddar, diced green onions, cooked bacon, sliced almonds, and minced garlic to a mixing bowl.
3. Stir until everything is evenly combined and the mix looks creamy and well distributed.
4. Serve immediately with crackers or vegetables, or cover and refrigerate until ready to serve.

Ingredients

• Gather your ingredients:
• 8 oz cream cheese (softened)
• 1/2 c. mayonnaise
• 1/4 c. sour cream
• 1 t. Worcestershire sauce
• 1 T lime juice
• 2 green whole onions (diced)
• 1 green onion diced to add to the top when finished baking
• 1 clove garlic (minced)
• 1/3 cup shredded (fresh if you can! Parmesan cheese)
• ½ tsp freshly ground black pepper
• 1 T fresh ginger (or 1/2 tsp ground dried ginger)
• 12 ounces imitation crab meat (flaked)
• 1 c. shredded mozzarella cheese (divided into 1/2 and 1/2 cups)
• Wonton Chips:
• 1 package wonton wrappers
• Cooking spray (I like using butter flavored)

Cooking Instructions

1. Start with a stack of 10 or so wonton wrappers and cut them in half diagonally. Lay parchment paper on a cookie sheet, lay the wonton wrapper halves all over the baking sheet, spray with butter cooking spray. Bake 10-12 minutes at 350. Bake another ten wrappers (20 halves) until you have as many as you’d like.
2. While the wonton chips/crackers are baking, combine the ingredients for the dip. Mix all ingredients, except for one half cup of mozzarella cheese. Once all of the ingredients are mixed well, put them into a 1 1/2 quart or 2 quart dish (something like these!) and top with cheese. Bake in a preheated 350 degree oven for 25 minutes. Broil on high for 5-8 minutes if you wish to have a browned top on your dip (yes, please do!)
3. Sprinkle with remaining green onions
4. Another way to bake the wonton wrappers is to place a wonton wrapper in each pocket of a muffin tin and spray with butter cooking spray and bake at 350 degrees for 8-12 minutes or until browned.

Ingredients

• Ingredients
• 1 pound Queso Blanco Velveeta cheese (cubed)
• 5 ounces frozen chopped spinach (half of a 10-ounce box)
• 1 2-ounce jar diced pimento (drained)
• 1/2 small onion (finely diced)
• 1/2 can Rotel diced tomatoes and green chiles
• 3/4 cup whole milk
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/2 cup full-fat sour cream (added at the end)

Cooking Instructions

1. Instructions
2. Add the cubed Velveeta, frozen spinach, milk, drained pimento, onion, Rotel, garlic powder, black pepper, and salt to a 2- to 3-quart slow cooker. Stir roughly to combine.
3. Cook on high for 45 minutes to 1 hour, stirring every 15 to 20 minutes, until the cheese is fully melted and the dip is smooth.
4. Switch the slow cooker to low.
5. Right before serving, stir in the sour cream until fully incorporated.
6. Serve with tortilla chips and keep the slow cooker on low or warm, stirring occasionally.

Ingredients

• 16 oz Velveeta
• 15 oz can Hormel Chili, no beans
• 1 cup whole milk
• 4 tsp. chili powder
• 1 T. fresh lime juice
• 2 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cayenne pepper (or less for less heat)
• 1 bag Tortilla chips (for serving)

Cooking Instructions

1. Cut the Velveeta into 1-inch cubes.
2. Add the cubed Velveeta, can of chili, milk, chili powder, lime juice, paprika, cumin, and cayenne to a medium saucepan over medium heat.
3. Stir frequently until the cheese is fully melted and the mixture is smooth, about 8 to 10 minutes.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the dip is thickened and the spices have fully bloomed.
5. Taste and adjust seasoning as needed. Transfer to a small slow cooker on “warm” for serving.
6. Serve warm with sturdy tortilla chips.

Ingredients

• Ingredients
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup sharp cheddar cheese (freshly shredded)
• 1 cup pepper jack cheese (freshly shredded)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 pinch to 1/4 teaspoon cayenne pepper (to taste)
• 1 4-ounce can diced green chiles (drained, optional)
• salt and pepper (to taste)

Cooking Instructions

1. Instructions
2. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.
3. Add the flour and stir constantly for 90 seconds, until the raw flour smell cooks off and the mixture looks smooth and paste-like.
4. Slowly pour in the milk while whisking constantly. Continue whisking until the sauce thickens and bubbles gently around the edges, about 3 to 4 minutes.
5. Stir in the cumin, chili powder, cayenne, and drained green chiles if using. Cook for 30 seconds.
6. Reduce the heat to low. Add the shredded cheese in 2 to 3 batches, stirring each addition until fully melted before adding more.
7. Season with salt and pepper to taste. Serve immediately with tortilla chips.

Ingredients

• 2 cans black beans
• 1 can shoe peg corn
• 1 can original flavor Rotel
• 4 T olive oil
• 4 T lime juice
• 1/4 c fresh cilantro
• 1 1/2 tsp cumin
• 1/2 t salt

Cooking Instructions

1. Drain and rinse black beans and corn in a colander, Pour Rotel over clean beans and corn to drain. Transfer to bowl and mix in remaining ingredients Chill for a few hours and serve with chips.

Ingredients

• 2 oz. cream cheese
• dash salt
• 1 tsp Worcestershire sauce
• dash pepper
• 1/4 c. buttermilk
• 1/4 tsp garlic powder
• 1/4 tsp minced onion
• 1/3 c. mayonnaise
• 8 oz. imitation crab meat
• 1/2 small onion

Cooking Instructions

1. Mix first 8 ingredients with hand mixer.
2. Add in crab meat to flake with the hand mixer
3. Add in onions (finely chopped)
4. Let sit for 24 hours before serving
5. Serve with Ritz cracker, or english muffins.

Ingredients

• 1 package cream cheese
• 8 oz sour cream
• 6 oz refried beans (1/2 of a can)
• 1/2 package taco seasoning
• 1/4 tsp vinegar
• 1/4 tsp chili powder
• 1/4 tsp. garlic powder
• 1/2 c grated cheese

Cooking Instructions

1. Soften cream cheese, and add sour cream while beating with mixer on medium speed
2. Add beans, vinegar and seasonings
3. Put in pie plate & top with cheddar cheese
4. Cover with foil and heat in oven at 350 for 25 minutes

Ingredients

• 4 Roma tomatoes (seeds removed and finely chopped)
• 1 package taco seasoning
• 16 oz. sour cream
• 1 can sliced black olives (drained)
• 2 cans fat free refried beans
• 1 cup salsa of your choice
• 3 avocados
• ** splash of lime juice for avocados
• 2 cups colby jack cheese
• 5 green onions (chopped)

Cooking Instructions

1. Mix sour cream and taco seasoning, set aside. Mix salsa and beans, set aside. Layer ingredients in the order listed. You’ll layer them in a 9×13 glass dish in this order: tomatoes, taco seasoning/sour cream mixture, black olives, refried beans/salsa mixture, avocado mixture, cheese and lastly green onions.
2. Serve with tortilla chips or corn chips on the side – enjoy!
3. ** You can make this ahead of time, just be sure to seal it really well so the avocados don’t turn brown.

Ingredients

• 1 can refried beans
• 1 cup squeezable sour cream
• 1/2 packet taco seasoning
• 1/4 cup salsa
• 1 cup shredded cheddar cheese
• 1/4 cup sliced black olives
• 1/2 cup diced red bell pepper
• 2 avocados mashed
• 1/4 cup squeezable sour cream
• 1/2 tsp. lemon juice
• 1 garlic clove crushed
• 1/4 tsp. cayenne pepper
• salt to taste

Cooking Instructions

1. Dip:
2. Spread refried beans in bottom of an 8×8 or 9×7 small dish
3. Stir 1 cup sour cream and taco seasoning together. Spread over refried beans
4. Spread salsa over sour cream layer
5. Top salsa layer with shredded cheese
6. Sprinkle black olives and red bell pepper over cheese
7. Stir mashed avocado, 1/4 cup sour cream, lemon juice, garlic, cayenne pepper and salt together to make guacamole
8. Spread guacamole over the top of entire dip
9. Make the yard lines with sour cream
10. Goal Posts:
11. Carefully use scissors or a sharp paring knife to make goal posts out of the tortillas
12. Bake tortillas at 350 degrees in oven on a cookie sheet until crispy
13. After cooling, and when ready to serve, stick goal posts at then ends of the dip to make your dip look like a football field – FUN!

Ingredients

• Ingredients
• 3 Roma tomatoes (chopped and drained)
• 3 green onions (thinly sliced)
• 3 tablespoons cilantro (chopped)
• 5-6 pickled jalapeno rings (roughly chopped)
• 16 ounces shredded colby-jack cheese
• 1 packet Good Seasons Italian Dressing Mix (prepared with oil, water, and vinegar according to package directions)
• tortilla chips (for serving)

Cooking Instructions

1. Instructions
2. Prepare the Italian dressing mix according to the package directions with oil, water, and vinegar.
3. Chop the Roma tomatoes into about 1/2-inch pieces and drain off excess liquid.
4. Slice the green onions, chop the cilantro, and drain and chop the pickled jalapeno rings.
5. Add the tomatoes, green onions, cilantro, jalapenos, and shredded colby-jack cheese to a large bowl.
6. Pour the prepared Italian dressing over the mixture and toss until everything is evenly coated.
7. Cover and refrigerate for at least 3 hours, or overnight for best flavor.
8. Stir before serving cold with tortilla chips.

Ingredients

• Ingredients
• 1/3 pound bacon (about 4 to 5 strips)
• 2 8-ounce containers whipped cream cheese
• 8 kosher baby dill pickles (or 3 to 4 full-size dill pickle spears)

Cooking Instructions

1. Instructions
2. Cook the bacon until fully crisp, either in a skillet or on a rimmed baking sheet at 400°F for 15 to 18 minutes.
3. Let the bacon cool on paper towels, then chop it into small pieces.
4. Pat the pickles dry and chop them into small chunks.
5. Add the whipped cream cheese, chopped pickles, and chopped bacon to a medium mixing bowl.
6. Stir until the bacon and pickles are evenly distributed through the cream cheese.
7. Taste with a cracker and adjust with another chopped pickle or a small pinch of salt if needed.
8. Refrigerate for 1 to 2 hours before serving if time allows.

Ingredients

• 28 ounce can whole peeled tomatoes
• 3/4 yellow onion
• 4 T fresh chopped cilantro
• 1 tsp garlic powder
• 1 tsp salt
• jalapeños to taste
• 2 t lime juice

Cooking Instructions

1. Mix all ingredients in a blender and let sit 24 hours – that’s it! And, enjoy with tortilla chips, quesadillas, nachos or breakfast casseroles. Yum!

Ingredients

• 2 cans black beans
• 1 can shoe peg corn
• 1 can original flavor Rotel
• 1 cup red onion, diced
• 4 T olive oil
• 4 T lime juice
• ¼ c fresh cilantro
• 1½ tsp cumin
• ½ t salt
• 2 avocados chopped and diced

Cooking Instructions

1. Drain and rinse black beans and corn in a colander
2. Pour Rotel over clean beans and corn to drain
3. Transfer to a bowl and mix in remaining ingredients
4. Chill for a few hours and serve with chips
5. Add avocado at the last chance you’ve got

Ingredients

• Ingredients
• 8 ounces cranberries (fresh or frozen, thawed if frozen)
• 1 green bell pepper (seeds removed)
• 2-3 jalapenos (seeds and ribs removed for mild heat)
• 1/2 bunch fresh cilantro (stems removed)
• 1 small white onion
• 1 8-ounce can crushed pineapple (lightly drained)
• 2/3 cup sugar
• 1 teaspoon salt
• 1-2 8-ounce blocks cream cheese (softened, for serving)
• crackers (for serving)

Cooking Instructions

1. Instructions
2. Remove the seeds and ribs from the bell pepper and jalapenos. Quarter the onion and remove the thick cilantro stems.
3. Add the cranberries, bell pepper, jalapenos, cilantro, onion, drained pineapple, sugar, and salt to a food processor.
4. Pulse 5 to 6 times, then check the texture. Continue pulsing only until the salsa is chunky and finely chopped, not pureed.
5. Transfer to a bowl, cover, and refrigerate for at least 30 minutes. An hour or overnight is even better.
6. Place softened cream cheese on a serving plate and spoon the cranberry jalapeno salsa over the top. Serve with crackers.

Ingredients

• Ingredients
• 1 1/2 teaspoons lime zest (from about 1 lime)
• 1/4 cup lime juice (from about 3 limes if using fresh)
• 1 tablespoon sugar
• 3/4 teaspoon ground black pepper
• 3 cups watermelon (seeded and finely chopped)
• 1 cucumber (peeled, seeded, and diced)
• 2 mangoes (peeled and diced)
• 1 jalapeno pepper (seeded and minced)
• 1/2 red onion (finely chopped)
• 10 fresh basil leaves (finely chopped)
• 1/2 teaspoon garlic salt
• pita chips or tortilla chips (for serving)

Cooking Instructions

1. Instructions
2. Stir together the lime zest, lime juice, sugar, and black pepper in a large bowl.
3. Add the watermelon, cucumber, mangoes, jalapeno, red onion, and basil. Toss gently so the fruit stays intact.
4. Cover and chill the salsa for at least 2 hours before serving.
5. Add the garlic salt just before serving and stir gently again.
6. Serve chilled with pita chips, tortilla chips, fish, or grilled chicken.

Ingredients

• Ingredients
• 1 package wonton wrappers
• butter-flavored cooking spray

Cooking Instructions

1. Instructions
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Stack about 10 wonton wrappers at a time and cut them in half with a sharp knife.
4. Arrange the wonton wrapper halves in a single layer on the prepared baking sheet.
5. Spray the wrappers lightly with butter-flavored cooking spray.
6. Bake for 8 to 10 minutes, until crisp and lightly golden. Cool before serving.

Ingredients

• 32 ounces frozen fully cooked meatballs (homestyle preferred)
• 32 ounces grape jelly
• 12 ounces chili sauce (Heinz chili sauce or similar; BBQ sauce may be substituted)

Cooking Instructions

1. Pour the grape jelly and chili sauce into the slow cooker insert. Stir them together until mostly combined. The jelly will still look a little lumpy at first and will melt as it heats.
2. Add the frozen fully cooked meatballs directly to the slow cooker. Stir until the meatballs are coated in the sauce.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are hot all the way through and the sauce is thick and glossy.
4. Stir every 45 to 60 minutes if you can. This helps the sauce coat evenly and prevents the sugary sauce from building up on the bottom of the slow cooker.
5. Once the meatballs are hot, switch the slow cooker to warm for serving. Serve with toothpicks as an appetizer, or spoon over buttered egg noodles for dinner.

Ingredients

• Ingredients
• 1 16-ounce package little smokies
• 1/2 pound regular-cut bacon (cut into thirds or quarters)
• 1 cup brown sugar

Cooking Instructions

1. Instructions
2. Preheat the oven to 400°F. Line a rimmed baking sheet with foil for easier cleanup.
3. Stack a few bacon strips and cut them crosswise into thirds or quarters so each piece wraps around one smokie with a small overlap.
4. Wrap one piece of bacon around each smokie and secure it with a toothpick. Arrange the wrapped smokies in a single layer on the prepared baking sheet.
5. Sprinkle the brown sugar evenly over the wrapped smokies.
6. Bake for 25 minutes, until the bacon is cooked through and the brown sugar is melted and bubbling.
7. If the tops still look pale, broil for 1 to 2 minutes while watching closely.
8. Let rest for a few minutes before serving, then transfer to a platter or a small slow cooker set to warm.

Ingredients

• 2 pounds Roma Tomatoes
• 6 Basil leaves
• 2 t Balsamic Vinegar
• 1/2 cup finely shredded parmesan cheese
• 2 garlic cloves finely minced
• salt & pepper to taste
• Wheat French Bread
• Butter/garlic spread (or butter and garlic mixed together)

Cooking Instructions

1. Combine all bruschette recipe ingredients.
2. Slice French Bread in 3/4 inch slices. Preheat oven to 350 degrees.
3. Spread garlic mixture on bread.
4. Bake for 10 minutes, flip bread and bake for 5 more minutes until warm and crispy.
5. Top bread with bruschetta.
6. Enjoy!

Ingredients

• Ingredients
• 2 1/4 teaspoons active dry yeast (just under one packet)
• 1 1/4 cups warm milk (110°F to 120°F)
• 2 tablespoons honey
• 3 1/4 cups all-purpose flour (plus more only if needed)
• 1 teaspoon sea salt
• 1/2 cup baking soda (for the water bath)
• 1 large egg (beaten with 1 to 2 tablespoons water)
• coarse salt (for topping)

Cooking Instructions

1. Instructions
2. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast over the milk, add the honey, and stir gently. Let sit for 5 to 10 minutes, until foamy.
3. Add the flour and sea salt. Knead with the dough hook on low speed for about 3 minutes, until the dough comes together in a ball and pulls away from the sides of the bowl.
4. Turn the dough out onto a clean, unfloured counter. Cut it into 4 equal pieces.
5. Roll each piece into a rope about 20 to 24 inches long. Cut each rope into bite-size pieces about 1 inch wide.
6. Preheat the oven to 450°F and line baking sheets with parchment paper.
7. Bring a large pot of water to a boil. Add the baking soda slowly because it will bubble up.
8. Boil the pretzel bites in batches of 10 to 15 for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
9. Brush the bites with egg wash and sprinkle with coarse salt.
10. Bake for 7 to 9 minutes, until the tops are browned.
11. If mixing by hand, stir the dough until stiff, then knead on a lightly floured counter for 4 to 5 minutes before shaping.

Ingredients

• 16 oz. pkg Snyder Pretzels (my store has 9 oz bags and I use two of those)
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/2 pkg. Hidden Valley mix
• 1 T. Dill Weed
• Popcorn oil 5 oz.
• 1/2 t. red (cayenne pepper)

Cooking Instructions

1. Mix spices with oil
2. Put pretzels in 1 Gallon Bag
3. Put the pretzels in the bag and pour the mixture on them
4. Seal up the bag and squish them around until it all looks like it is covered with the mixture
5. Let sit for atleast an hour