Yummy Snacks Part 2

This is a continuation of some recipes for my favorite snacks and sweets! Do not be discouraged by the names of some of the snacks, as some names are pretty creative. Please note that serving sizes are not given with all recipes and some recipes may contain peanuts. All of the recipes have been taken from my family’s cookbook.

Oreo Bon Bons

Ingredients:

• ·         1 package of Oreo Cookies
• ·         1 (8-oz.) package of Cream Cheese
• ·         1 package of White or Chocolate Almond Bark

Direction:

Place cookie in a gallon-size Ziploc bag and crush the cookies. Soften the cream cheese and put it in a large mixing bowl. Ass the crushed cookies and mix together (you may have to use your hands). Roll the mixture into 1-inch balls. Put on a cookie sheet, covered with wax paper. Freeze balls for 20 minutes. Melt the almond bark in the microwave. Roll the frozen balls into the melted almond bark and place on wax paper.

Note: To make Oreo Bon Bon Pops, stick short wooden skewers into the cookie balls before freezing.

Mashed Potato Candy

Ingredients:

• ·         ½ cup of cold mashed potatoes
• ·         ¼ teaspoon of vanilla extract
• ·         1 (1 lb.) package of confectioners’ sugar
• ·         1 cup of peanut butter

Directions:

Combine mashed potatoes and vanilla in a bowl and mix well. Beat in confectioners’ sugar a small amount at a time until mixture is the consistency of bread dough. Roll out on confectioners’ sugar coated surface. Spread with peanut butter. Roll “dough” like a jelly roll to enclose the peanut butter. Cut into slices and place on waxed paper. Chill in refrigerator until set

Serving Size: 24 servings

Potato Chip Cookies

Ingredients:

• ·         1 cup of softened butter
• ·         ½ cup of sugar
• ·         1 teaspoon of vanilla extract
• ·         ½ cup of crushed potato chips
• ·         ½ cup of chopped walnuts
• ·         2 cups of flour

Directions:

Cream butter, sugar, and vanilla in mixer bowl until light and fluffy. Add potato chips, walnuts and flour. Mix well. Shape mixture into 1-inch balls. Arrange on cookie sheet. Press flat with a glass dipped in sugar. Bake at 350^o for 13 to 14 minutes or until golden brown.

Serving Size: 24 servings

Yummy Snacks Part 1

                I am a sucker for sweets and snacks! So, I have put together the recipes for some of my favorites so that you can try them too! Do not be discouraged by the names of some of the snacks, as some names are pretty creative. Please note that serving sizes are not given with all recipes and some recipes may contain peanuts. All of the recipes have been taken from my family’s cookbook.

Garbage Mix

Ingredients:

• ·         1 box of Chex cereal
• ·         2 bags of Bugles
• ·         1 small box of Ritz Cracker Cheese Sandwiches
• ·         1 bag of pretzels
• ·         2 cans of salted peanuts
• ·         2 cans of shoestring potatoes
• ·         1 large bag of Goldfish Crackers
• ·         1 bag of Cheetos
• ·         1 package of Oyster crackers
• ·         1 bottle of Orville Redenbacher butter oil
• ·         2 packages of Hidden Valley Ranch Dressing mix
• ·         1 teaspoon of garlic powder

Directions:

Mix all dry ingredients together in a garbage bag. Sprinkle on oil. Toss bag. Put in large container and toss on occasion.

Peanut Brittle

Ingredients:

• ·         2 cups of sugar
• ·         1 tablespoon of butter
• ·         1 cup of Karo syrup
• ·         1 ½ cup of Spanish peanuts (raw)
• ·         ½ cup of water
• ·         2 teaspoons of baking soda
• ·         1 teaspoon of vanilla

Directions:

Cook sugar, syrup and water in a sauce pan until they reach a ball-like stage. Add peanuts and butter. Cook to hard crack. Remove from heat, and add the baking soda and vanilla. Pour on greased cookie sheet. Allow to cool and break into pieces. 

Fun Dips Part 5

This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe. 

Sweet Berry Bruschetta

Ingredients:

• ·         10 slices of French bread
• ·         5 teaspoons of sugar (divided)
• ·         6 oz. of fat-free cream cheese
• ·         ½ teaspoon of almond extract
• ·         ¾ cups of fresh blueberries
• ·         ¾ cups of fresh raspberries
• ·         ¼ cups of slivered toasted almonds
• ·         2 teaspoons of confectioner’s sugar

Directions:

Cut bread into ½ inch slices. Place bread on an ungreased baking sheet. Lightly coat with cooking spray. Sprinkle with two tablespoons of sugar. Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread. Top with berries and almonds. Dust with confectioner’s sugar.

Texas Caviar

Ingredients:

• ·         1 can of Shoepeg corn (drained)
• ·         1 can of Blackeyed peas (drained)
• ·         1 can of pinto beans (drained)
• ·         ½  Green pepper (diced)
• ·         ½ Red pepper (diced)
• ·         ½ cup of Celery (diced)
• ·         1 small onion (diced)
• ·         1 ½ cup of plum tomatoes (diced and take out seeds)
• ·         2 tablespoons of cider vinegar
• ·         2 tablespoons of sugar

Directions:

Mix the ingredients together, with the exception of the Cider vinegar and sugar. Use a saucepan to heat the two tablespoons of cider vinegar and two tablespoons of sugar. Then pour over the bean and veggie mixture. Add salt and pepper to taste. Serve with Fritos Corn Chips for best taste, but any chip will work.  

Fun Dips Part 4

This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Fruit Dip

Ingredients:

• ·         1 (8-oz.) pkg. of softened cream cheese
• ·         ¼ cup of powdered sugar
• ·         1 teaspoon of vanilla
• ·         ¾ cup of brown sugar
• ·         3 tablespoons of milk

Directions:

Mix all ingredients together. Serve chilled. Use as a dip for fruit, or mix with fruit for a fruit salad.

Pico De Gallo

Ingredients:

• ·         1 small bunch of Cilantro
• ·         ½ of a large red onion
• ·         1 ½ cups of diced tomatoes (recommended cherry or Roma)
• ·         1 can of corn (canned or fresh is fine)
• ·         1 can of black beans (drained)
• ·         2 avocados
• ·         1 to 2 tablespoons of lime juice
• ·         1 to 2 teaspoons of Jalapeno (slices or juice)

Directions:

All of these measurements are approximate. Add more or less based on your preference. Place all prepared ingredients into a medium sized bowl and mix. Chop ½ of a large red onion or a whole small onion. Dice approximately 3 Roma tomatoes or a small package of cherry tomatoes. Drain one can of corn (recommend the yellow and white or sweet variety). Drain and rinse one can of black beans. Chop two avocados. Finely chop cilantro to fill ¼ - ¹/₃ cup (a handful out of the bunch). Use leaves and upper stem only, do not use the stem below the lower leaves. Add the lime juice and jalapeno juice to taste. Keep chilled until served to keep the avocados firm.

Fun Dips Part 3

 This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Corny Chip Dip

Ingredients:

• ·         2 (10-oz.) Cans of Green Giant Mexicorn
• ·         1 cup of mayo (light is fine)
• ·         1 cup of sour cream (light is fine)
• ·         2 cans of chopped green chilies
• ·         ½ cup of chopped jalapeños (optional)
• ·         2 cups of shredded Mexican cheese
• ·         1 bag of Fritos Scoops Corn Chips

Directions:

Mix all ingredients, with the exception of the corn chips, in a medium bowl. Cover and chill for at least two hours and serve with chips.

Cottage Cheese Dip

Ingredients:

• ·         1 container of Cottage cheese
• ·         1 container of Whipped cream cheese
• ·         1 pkg. of Hidden Valley Ranch Buttermilk Ranch Dressing mix
• ·         1 box of Ritz Crackers

Directions:

Combine cream cheese, ranch packet and cottage cheese in a large bowl. Chill and serve with Ritz crackers.

Dill Pickle Dip

Ingredients:

• ·         1 (8-oz.) Softened cream cheese
• ·         ½ cup sour cream
• ·         1 pkg. Buddig Beef (diced)
• ·         2 tablespoons of dill pickle juice
• ·         1 jar of dill pickles (diced)

Directions:

Blend the cream cheese and sour cream together. Then add the dill pickles, Buddig Beef, and dill pickle juice. Chill and serve with crackers.

Note: This is a dip version of the dry beef and cream cheese wrapped around dill pickles. 

Fun Dips Part 2

   This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Bruschetta

Ingredients:

• ·         15-20 plum tomatoes (diced)
• ·         ½ cup of fresh basil (chopped)
• ·         3 cloves of fresh garlic (chopped)
• ·         1 ½ tsp. of red wine vinegar
• ·         Fresh ground pepper (to taste)
• ·         1 loaf or French bread
• ·         ½ to 1 cup of olive oil

Directions:

Combine all ingredients, with the exception of the bread and olive oil. Slice the bread. Brush both sides of bread with olive oil. Brown both sides in the oven at 500 degrees for 5 to 8 minutes. Top with bruschetta (the mixture you made) and serve immediately.

Note: Fresh mozzarella cheese is wonderful with this as well.

Buffalo Chicken Dip

(Beware: this is spicy)

Ingredients:

• ·         2 (8-oz.) Cream Cheese
• ·         2 cups of Blue cheese dressing
• ·         1 cup of chopped celery
• ·         1 (12-oz.) bottle of Franks Wing Sauce
• ·         2 cans of Tyson White Meat Chicken Breast
• ·         1 bag of shredded Jack Cheese
• ·         1 bag of tortilla chips

Directions:

Heat cream cheese, blue cheese dressing, and chopped celery in a saucepan. Mix in the wing sauce and chicken. Pour the mixture into an oven safe dish (Pyrex dish 9x13), sprinkle cheese and bake until hot. Serve with tortilla chips.

Ced-Rel Dip

Ingredients:

• ·         1 (8-oz.) pkg. Cream Cheese
• ·         2 tablespoons of mayo
• ·         1 tablespoon of Worcestershire sauce
• ·         1 dash of garlic powder
• ·         2 tablespoons of finely chopped onions
• ·         1 container of cottage cheese

Directions:

Mix all ingredients together and refrigerate for several hours. Serve cold with crackers.

Fun Dips Part 1

I absolutely love dips! Chip dips, veggie dips, sweet dips, you name it and I will eat it! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Dump Dip

Ingredients:

• ·         1 (16-oz.) Sour Cream
• ·         1 (16-oz) jar Salsa
• ·         1 pkg. Taco Seasoning
• ·         1 (16-oz.) bag Large Shredded Cheese

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Directions:

Mix ingredients together in a large mixing bowl. Serve chilled with Fritos or Doritos Scoops.

Note: To adjust consistency, add either more cheese or more salsa. To make dip spicier add Chili Powder and Cilantro if desired.

Artichioke Dip

Ingredients:

• ·         1 can artichiokes
• ·         2 T. onion
• ·         6 slices bacon- diced
• ·         ½ cup frozen chopped spinach- thawed and liquid squeezed dry
• ·         1 tomato- diced
• ·         ½ cup mayo
• ·         ½ cup parmesan cheese (shredded not finely grated)

Directions:

Mix artichokes, onion, bacon, spinach, tomato, and mayo together and place in an appropriate sized oven-safe bowl. Sprinkle cheese on top. Bake at 350^o for 15 minutes or until lightly brown.  Serve with small pieces of bread, tortilla chips, or crackers.

Note: More cheese can be added on top after baking.

BLT Dip

Ingredients:

• ·         1 pkg. precooked bacon (cooked and crumbled)
• ·         1 cup of mayo
• ·         1 cup of sour cream
• ·         ½ cup of chipped green onion
• ·         1 large tomato (chopped)
• ·         2 cups of shredded lattuce
• ·         Crackers or toast

Directions:

Mix bacon, tomato, onion and lettuce. Combine mayo and sour cream. Mix all together. Chill for at least 1 hour. Serve on toast or crackers.