Turtle Cheesecake Ball

Note:   Our Aunt Raylene posted this recipe and now I am trying to figure out what party I am going to throw just so I can make it!   Doesn't it sound divine??

TURTLE CHEESECAKE BALL

Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup powdered sugar
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Buffalo Chicken Dip

Note:  Tonight is the big game and my boys always want good tailgating food.   This buffalo chicken dip is in the oven right now.

Buffalo Chicken Dip

Ingredients
1 roasted or rotisserie chicken
1 block of cream cheese
2 tablespoons dry ranch mix
1/4 cup hot sauce (more if you want hotter)
1 1/2 cups cheddar cheese 

Directions
Shred the chicken.   Stir the chicken, ranch mix, and hot sauce into the chicken.   Put into a shallow baking dish and cover with cheddar cheese. Bake at 350 until bubbly.

Serve with potato chips, celery or chicken 'n a biscuit crackers.

Bacon Stuffed Tomatoes

Note:  My boys live by the motto that everything is better with bacon.    Tomatoes are not their favorite thing so we will be testing out that motto with this recipe! 

Bacon Stuffed Tomatoes

Ingredients 2 pints cherry tomatoes 1/2 cup mayonnaise 1 (16-oz.) pkg. bacon, cooked crisp and crumbled (can use real bacon bits) 1/2 bunch green onions, finely chopped 1/2 cup freshly grated Parmesan cheese

Directions Cut the top off each cherry tomato. Using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on a paper towel to drain. Combine remaining ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in the refrigerator for at least 2 hours to blend flavors. (Stuffing mixture, without the bacon, can be prepared the night before and refrigerated.

Even S'more Yummy Fondue

Note:   It is football Saturday.  It is one of my favorite times of the year.    This fondue is like a delicous s'more.    It is so good when you dip graham crackers, apples, and don't forget potato chips!

Even S'more Yummy Fondue

Ingredients
14-oz. can sweetened condensed milk
6-oz. pkg. butterscotch chips
4 1-oz. sqs. unsweetened baking chocolate
7-oz. jar marshmallow creme
1/2 c. milk
1 t. vanilla extract

Directions

Combine ingredients in a double boiler; heat over low heat until melted and smooth, stirring often. Pour into a fondue pot; keep warm over low heat. Makes 3-1/2 cups.

Baked Potato Dip

Note:    Football season... it is my favorite and I can't wait to get up and make our tailgating foods.   I am thinking of trying this baked potato dip for tomorrow's big games.

Baked Potato Dip

Ingredients
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
cooked, crumbled bacon
freshly cracked pepper
waffle fries

Directions 

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

OR

I didn't want to store the leftovers so I defrosted a bag of hashbrown potatoes and added a half stick of melted butter, the rest of the baked potato dip, 1/2 tsp garlic salt, 1 cup of sharp cheddar cheese and 1 can of cream of chicken soup.     I baked it at 350 until bubbly and served with leftover sliders which I had made for lunch.

Corn Dip

Note:   Don't ask me why, but all day today I have been craving this corn dip.    I like corn, but it isn't my favorite food in life.    However, nothing else in the kitchen has sounded good to me.    My mind just keeps screaming, "Corn dip!  Corn dip!"
Corn Dip

Ingredients
1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup grated Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup sour cream
Corn chips

Directions
Preheat the oven to 350 degrees.  Spray a pie plate with non-stick spray or butter.

In a separate bowl, mix together the corn, green chilies, Monterey and Parmesan cheese and sour cream.  Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges.

Serve warm with the corn chips. Can also be doubled and held in a slow cooker.

Bass Pecans

Note:   Our local newspaper had an article about the new Bass pecan store yesterday.    As a southern girl finding good pecans are very important to me.    I am very, very lucky in that my next door neighbor gives me two HUGE bags of Yazoo County pecans every year for Christmas.    These are huge pecans and are always delicious.     These bags usually last me the entire year.    However, I am always on the look out for great recipes.    I decided to add these to my website because they all sounded so great.

If you have never heard of Bass Pecans you have to try them!   Yum!

South-of-the-Border Cheese Ball

1 pound Monterey Jack cheese (shredded)
1 (8 ounce) package cream cheese
1/2 cup jalapeno peppers (finely chopped)
Dash salt
Garlic cloves (minced) (optional)
1 cup Bass pecan pieces
Soften cheeses. Add jalapeno and salt (and garlic, if desired), and mix until smooth. Chill mixture in refrigerator until firm enough to shape into a ball.
Roll ball in Bass Pecan Pieces and chill until serving time. You can roll into logs, if desired.
Also, they may be frozen and stored for later use.

Butter Pecan Fudge

1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla
2 cup confectioners' sugar
1 cup Bass pecan pieces (toasted)
Combine white and brown sugars, whipping cream and salt, bring to boil and boil 5 minutes (stirring constantly).
Remove from heat, stir in vanilla and confectioners' sugar. Stir until smooth; add pecans, spread in buttered 8-inch square pan.

Pecan Magic Bundt Cake

1 1/2 cup Bass pecan pieces, divided
2 eggs
1 1/2 cup sugar
1/2 cup canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled, cored, and coarsely chopped apples (4 to 5 large apples)
Shortening for greasing the Bundt pan
Very finely chop 1/2 cup of the pecan pieces. Grease the Bundt pan and line the greased pan with the pecans (covering the entire inside of the pan). Lightly press them to the sides.
Set oven to 350 degrees. Beat eggs till light colored.
Add sugar, oil, and vanilla. Blend well. Mix together flour, soda, cinnamon and salt. Add to egg mixture.
Add apples and the remaining cup of (coarsely chopped) pecan pieces to the batter.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. (It may seem like there is not enough batter, but it will be delicious.)
Serve with ice cream, whipped cream, or cheddar cheese.

BLT Dip

Note:    A friend of mine asked for this recipe recently and she said it was the first thing to go at her party.    Funny...it is always the first thing to go at mine too!

BLT Dip

Ingredients
1 cup sour cream
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
1 Tbsp. chopped green onion
Assorted crackers

Directions
Mix all the ingredients together, chill and serve with crackers!  Easy!

Cucumber Dip

Note:   I can't believe summer is almost over and I haven't made cucumber dip.    I am solving that today.    Cucumber dip is one of my favorites.     So simple, so refreshing, so addicting.    
Cucumber Dip

Ingredients
3-4 cucumbers (firm not soft)
2 8 oz cream cheese, softened
4 Tbsp mayonnaise
Garlic salt, to taste

Directions
Peel your cucumbers and cut them in half.    Take a spoon and scoop out the seeds.    Take paper towels and pat down your cucumbers really well to absorb the moisture.    Don't skip this step or you will have soggy dip.     Chop your cucumbers into bite sized pieces.    Sprinkle with salt.     Place softened cream cheese in a medium bowl and sprinkle with a little salt.    Add mayo and garlic salt.   Mix until creamy.     Fold in cucumber pieces.    

Yummy served with baquettes, Wheat Thins or on bread for a sandwich.

Chocolate Lover's Fondue

Note:    Nothing says Valentine's day like chocolate.      Fondue is just fun.     Whether just you and your honey, your family or a large group of friends, it is hard not laugh and enjoy yourself when you are covering everything with chocolate.


Chocolate Lover's Fondue

Ingredients
2 cups chocolate chips (hubs and Little like semi-sweet, but Big Guy and I like special dark)
3/4 cup half & half
1/2 cup sugar
Items to Dip:   pound cake, graham crackers, pretzel rods, marshmallows, bananas, strawberries, grapes, pineapple tidbits, sliced apples, and anything else that sounds good to you!

Directions
Combine chocolate chips, half & half and sugar in saucepan.    Cook over low heat until chocolate chips are melted and mixture is hot.     Transfer to fondue pot.       Keep warm.

Nachos (With Options)

Note:    My boys love some nachos when it comes to watching football.    Of course they love eating nachos for any occasion.      Sometimes it is fun to give nachos a little twist!

BBQ Nachos
Tortilla chips topped with bbq pork, beef or chicken, cheese, baked beans and cole slaw


Buffalo Wing Nachos
Tortilla chips topped with shredded rotisserie chicken, buffalo wing sauce, crumbled blue cheese, finely chopped celery, and a little blue cheese dressing on top


Cheeseburger Nachos
Tortilla chips topped with browned hamburger meat, cheese, lettuce, tomato, pickles

Dessert Nachos
Cinnamon chips topped with scoop of ice cream, fruit, chocolate chips, topping syrups, whipped cream and cherry.

Spicy Tortilla Rollups

Note:    It is the big countdown to the Superbowl!    This weekend people all around me are going to be going crazy for this game.     We decided to invite some friends over for the game.     I am going to make some foods that I can put out and are easy for people to serve themselves and eat in the living room.

Spicy Tortilla Rollups

Ingredients
5 large flour tortillas
1 2 ounce can of sliced olives
4 ounces chopped green chilies- drained
1 Tbsp. Tabasco sauce
8 ounces cream cheese - softened
8 ounces sour cream
1/2 pound cheddar cheese - shredded
Salt and pepper to taste



Directions
Have tortillas at room temperature. Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed. Spread mixture fairly thin and evenly on tortillas to within 1/8 inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic wrap. Refrigerate overnight.   Because tortillas have a tendency to dry out, only slice when ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve plain or with salsa.

Bean Dip

Note:   Are you getting ready for the SuperBowl?    If you live around here you are.    It is SuperBowl madness, I tell you.     People are walking around wearing black and gold and if you dare utter that you might be pulling for that "other" team you better run for your life.      I think I may be one of the only people in this entire state who isn't a lifelong Saint fan (did I just publically admit that), but I still love a good football game.     

Bean Dip

Ingredients
1 can (9 oz) Fritos Bean Dip
1 (8 oz) block cream cheese
1 cup sour cream
1/2 package taco seasoning mix
8 to 10 drops Tabasco




Directions
Beat above ingredients. Fold in 1/4 cup green onions. Layer half of the mixture in pie plate. Spread 1 cup of jack/cheddar cheese over mixture. Repeat layer and add 1 cup of jack/cheddar cheese to top.

Bake at 350 degrees for about 30 minutes.      Eat with tostitos.     Share with friends.... if they promise not to torture you because you aren't a lifelong Saints fan.

Buffalo Chicken Dip

Note: Always looking for new appetizers and considering my boys' love of buffalo chicken, this is bound to be a hit!

Buffalo Chicken Dip

Ingredients

2 – 12oz cans Chicken Drained

2 – Bars Cream Cheese

¾ cups Tabasco

¾ cups Ranch Dressing

1 ¾ to 2 cups of Shredded Cheese

Directions
Mix drained chicken, Ranch dressing, and Tabasco in to a skillet. Add cream cheese. Add shredded cheese. Place in a crock pot to simmer for as long as you want. Dip with Ritz’s crackers, celery, or Frito chips.

White Rotel Dip

Note: We love our Rotel dip, but sometimes you just need to change things up. Loving this twist on our tried and true favorite!

White Rotel Dip

Ingredients

2 packages of pork sausage - mild flavored
1 package pork sausage - maple flavored
4 packages of cream cheese
2 cans of Rotel tomatoes

Directions:

Brown sausage. Drain. Add cream cheese and stir until melted. Carefully stir in Rotel tomatoes. Transfer to a serving dish.

Serve with tortilla chips! Pray your family saves you some while you are finishing up their requested buffalo wings (or maybe that only happens at my house!)

Tailgating Drumsticks

Note: It is Saturday. There are football games. We need food! Quick, easy, yummy food! here is a new recipe we are trying today!

Tailgating Drumsticks

Ingredients
1 pkg French onion soup mix
1 c. orange or apricot marmalade
1 c. Russian dressing
1 pkg. chicken drumsticks

Directions
Put drumsticks in casserole dish. Mix other ingredients and pour over drumsticks. Bake at 325F for 1 ½ hours.

For the crock pot version, use 6 frozen skinless, boneless chicken breasts (not thawed) instead of drumsticks. Put all ingredients in a crock pot & cook 6-8 hours on low and serve over rice. Again, so easy but good.

French Loaf Sausage Dip

Note: These are GREAT appetizers for the football season that is coming up. One of my favorite thing about them is that you can make these ahead and put them in the freezer so that when those Friday nights come along you can grab one out and put it in the refrigerator on Friday morning and it will be ready when you get home on Friday afternoon!

French Loaf Sausage Dip

Ingredients

2 lbs. ground sausage
1 (8-oz.) pkg. cream cheese
1 (16-oz.) carton sour cream
1 (4-oz.) can green chilies
1 (10-oz.) can Ro-tel tomatoes
4 cups shredded Mexican-blend cheese
2 French bread loaves

Directions

Brown sausage; drain. Stir in cream cheese, sour cream, green chilies, Ro-Tel and cheese. Remove from heat. Cut top off French bread, and scoop out center. Fill with dip, wrap in foil and bake at 350 degrees for 35-45minutes. Serve with Fritos Scoops. Serves 12-20.

Chocolate Chip Cheese Ball

Note: If you go into any number of specialty shops around you can buy little bags of mixes for cheese balls like this, but it really isn't necessary when you have a recipe like this one! Perfect for inviting friends over to chat and watch a "chick flick"!


Chocolate Chip Cheese Ball

Ingredients
1 (8-oz.) pkg. cream cheese, softened
1/2 cup margarine, softened
1/4 tsp. vanilla extract
1/4 cup confectioners' sugar
2 Tbsp. brown sugar
3/4 cup miniature chocolate chips
1/2 cup pecans, chopped fine
Graham crackers

Directions

Beat cream cheese, margarine and vanilla until fluffy. Gradually add confectioners' sugar and brown sugar, and mix until combined. Stir in chocolate chips. Cover and refrigerate until firm. Shape into a ball and roll in finely chopped pecans. Store in refrigerator until ready to serve. Serve with graham crackers.

For more delicious recipes, join me over at Tempt My Tummy Tuesday.   Tell Lana and Lisa I said "Hey!"

Tomato Cheddar Spread

Note: If you enjoy pimento cheese you will enjoy this variation. It is good on sandwiches or on crackers. Of course, it is REALLY good if you toast your sandwich bread, spread a light layer and then put ham and thick slices of tomato with it. OH, MY!

Tomato Cheddar Spread

Ingredients
1 (10-oz.) can Rotel tomatoes, drained
1 cup mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. salt
2 (8-oz.) blocks sharp Cheddar cheese, grated
1 (4-oz.) jar chopped pimiento, drained

Directions
Stir together first 4 ingredients. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

Bacon Tomato Bites

Note: Can you say late night snack???

Bacon Tomato Bites

Ingredients

1 box Wheat Thins crackers
1 cup mayonnaise
1 Tbsp. dried basil
14 slices bacon, cooked and crumbled
1 pt. grape tomatoes

Directions

Combine mayonnaise, basil and bacon. Spread on crackers. Cut tomatoes in half. Top each cracker with a tomato half, cut side down.