Sunday, January 10, 2010

Jalepeno Popper dip

2 (8 oz) pkg Neufchatel cream cheese, softened
1 cp mayonnaise
1 (4 oz) can chopped green chilies
2 jalapeno peppers, seeded and chopped
1 1/2 cps shredded colby jack cheese
Parmesan Cheese
Bacon 2 slices, chopped

Preheat the oven to 350 degrees. Stir together the cream cheese, cheese, and mayonnaise in a large bowl until smooth. Cook the bacon, remove leave the pan with the grease add chilies, and jalapenos cook for 2 minutes on medium heat add the bacon stir and let sit on low for 2 more minutes. Stir into the mayonnaise mixture. Pour mixture into casserole dish. Sprinkle with parmesan cheese.
Bake for 30 to 40 minutes in the oven, until the dip is heated through. Serve with crackers, pita chips, bread.

This is the best dip I have ever had. It is sssoooooo good.
Posted by Kollen

Tree-Trim Trail Mix

So I'm always looking for a healthy snack and I think I've found one. We tried it and Yummo!
It's from the family fun magazine.

8 cups freshly popped popcorn
1 cp walnuts (I used almonds, but pecans would be good too) toasted at 350 for 5 minutes
1/2 cp maple syrup
1/4 tsp cinnamon
1/4 tsp kosher salt
Pinch baking soda
1 cp dried cranberries

Heat the oven to 300. Grease a large, rimmed baking sheet. Mix the popcorn and nuts in a large, well-oiled bowl. Bring the syrup, cinnamon, and salt to a boil (here's my down fall I added butter about 1 tbsp. because butter is so good) in a small pot set over medium heat. Let the mixture boil for 4 minutes, swirling the pan occasionally. Turn off the heat and add the baking soda, stirring until the mixture is creamy. Pour the mixture over the popcorn and stir well. Spread teh popcorn on the baking sheet and bake until it's dry to the touch, about 15 minutes. Let the popcorn cool for 20 minutes, then mix in the cranberries and serve.

This is a great alternative to caramel corn. We love it. \
posted by kollen

Friday, December 11, 2009

Frozen Hot Chocolate

* 6 pieces (1/2-ounce) chocolate

* 2 Tsp hot chocolate mix

* 1 1/2 tbsp sugar

* 1 1/2 cups milk

* 3 cups ice

* Whipped cream

* Chocolate shavings

Simmer chocolate pieces over a double boiler, till smooth then add hot chocolate mix and sugar. Once complete melted and mixed remove from heat slowly add 1/2 cup milk and cool to room temperature.

Then in blender add the rest of milk, room temp chocolate mix and ice. Blend till smooth, pore into glass and top with whip cream, add sprinkle chocolate shavings on top.

Chicken Pillows

2 cups cooked shredded chicken
1 8oz cream cheese
3 green onions chopped
1/4 cup celery chopped fine
1/2 cup grated cheddar cheese
1/8 teaspoon salt, pepper, garlic powder

1 package of crescent rolls

Mix the items listed above in bowl, and spoon 2 TBS into each crescent roll.

Bake at 350 degrees for 13-16 minutes till golden brown.

If you find the triangle hard to work with you can make larger ones buy using two rolls, in a rectangle shape folded in half. Just add twice the amount of filling since you are using two rolls.

Eat with chicken gravy on top. (Can of Cream of Chicken soup, thinned down with a little bit of milk)

**Dana Variations: Cut cream cheese in ½. Actually – cut entire filling in ½. Would need 2 packages of crescent rolls for full recipe.

Tuesday, December 1, 2009

Smithalicious = Delicious

My cousin, Matti, and her sister-in-laws all contribute to this great blog - Smithalicious.

I've been coveting several of her recipes & thought you all might like it too!

Monday, November 30, 2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

Just found this recipe on a friend's blog & it looked easy enough...and sounded even more delicious!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Sunday, November 29, 2009

Sweet Potato Casserole

This recipe is from my Grandma Evers.