Easy Apple Brickle Dip

Tart Green Apples.

Sweet Chocolate Covered Toffee Bits.

Creamy Cream Cheese.

YES, please!

This dip comes together so easily and tastes GREAT with tart Granny Smith Apples!  Thanks to Julie, from Julie’s Eats & Treats, for sharing this at Weekend Potluck. Go check out her blog, she has some AMAZING recipes!!!!!

Ingredients

• 8 ounces Softened Cream Cheese
• ½ cup Brown Sugar
• ¼ cup White Sugar
• ½ teaspoons Real Vanilla
• 8 ounces Chocolate Covered Toffee Bits
• 8 whole Granny Smith Apples
• Fruit Fresh

Beat together cream cheese, sugars and vanilla until smooth.
Stir in toffee bits, saving some for topping the dip bowl.

Cut granny smith apples right before serving, sprinkle with Fruit Fresh for best results.

Enjoy!  Have fun and be safe tonight!
We have passed the stomach bug around since Destiny got it last weekend, and we are staying home!  Guess I’ll have to tuck away the kiddos costume ideas for next year, because everyone but Destiny needs to stay home and heal.  They are bummed to miss Fall Fest, but are sick enough they didn’t really put up much of a fuss.  :(  Poor lovies!

~T

7 Layer Salad Dip

This recipe was a hit at Avery’s birthday party Snack Supper last month.  Bacon flavor dominates this dip, so no doing store-bought bacon pieces, you need the real deal.  The whole peas inside the cream cheese, add a great flavor pop and crunch!

adapted from a Pampered Chef recipe

Ingredients

• 6 strips Bacon, Cooked And Chopped (do The Real Deal, No Bacon Bits!)
• 4 ounces, weight Colby Jack Cheese
• 3 whole Plum Tomatoes, Cubed
• 4 whole Green Onions, Sliced
• 16 ounces, weight Cream Cheese, Softened
• ¼ cups Mayonnaise
• 2 cloves Garlic, Pressed
• ¾ teaspoons Coarse Black Pepper
• 1-½ cup Frozen Peas, Thawed
• ¼ teaspoons Salt
• 1 Loaf Of Whole Wheat Bread
• Olive Oil
• Garlic Powder

Preparation Instructions

Cook and chop bacon, set aside 3 Tablespoons. Cut up veggies, set aside.
Soften cream cheese, then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
Line a medium bowl with saran wrap. Place 3 T. of bacon pieces in the bottom. Spread with 1/3 the cream cheese mixture, 1/2 the tomatoes and 1/2 the bacon. Repeat layers, ending with cream cheese. Press down and refrigerate until serving time.
Cut whole wheat french bread loaf into 1/4 inch slices, brush with olive oil and season with garlic powder. Bake at 350* for 8 minutes or until toasted.
Invert bowl, remove saran and place toasted bread around your amazing dip!  Serve as a spread.

Enjoy!

~T

 

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Cocktail Reubens & Weekend Potluck #10

Every Sunday night at our house is Snack Supper!  This is a great opportunity for me to try out some of the Appetizer recipes I have set aside, it’s fast and easy and the kids love it!  Plus, when you are playing a card game, you can easily snack and play at the same time!  :)

  This recipe for Cocktail Reubens was a hit!  I was able to make the “goo” early in the afternoon and then at supper time, quickly slice and slather whole wheat French Bread!

Cocktail Reubens

(click link for easy printable)

Ingredients

• 2-½ ounces, weight Sliced Corned Beef
• 1 cup Drained Sauerkraut
• ½ cups Shredded Swiss Cheese
• ½ cups 1000 Island Dressing
• 1 loaf French Bread, Thinly Sliced

Preheat oven to 375F.

Chop corned beef and combine with kraut, cheese and dressing.

Arrange slices of bread on a baking stone or cookie sheet.

Top each slice with the reuben mixture.

Bake 10 minutes or until cheese is melted.

Serve warm.

  Now for Weekend Potluck, where Friends & Foodies meet and eat alllllll Weekend long! 

The recipe with the most clicks: 

White Trash Dip by 4 Little Fergusons  (THANK YOU!)  :)

Recipes that caught our attention…

Cheesy Ranch Potatoes from Crumbs and Chaos

Lemon Blueberry Bars by Mandy’s Recipe Box

Krispy Kreme Bread Pudding by Confessions of a Semi-Domesticated Mama

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

• The Country Cook~ Brandie
• Baking Bad~ Hilary
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Me, Tonya  :)

Remember that when you link up, it shows on all FOUR blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, Baking Bad, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Click on the link below to be taken to a page of Deliciousness! {yes, that is a word}

White Trash Dip

  My friend, Mary who runs the darling B&B out east, gave me this recipe and I just HAD to try it for Sunday night snack supper. She said she found it on Pinterest, which lead to THIS blog.  But she found it from another blog, and who knows where that person found it.  Now that everyone has been given credit, where credit is due, let me just tell you:

It was great! I loved the presentation in the pie plate too!

  Not sure how it got it’s name, but if easy ingredients for a yummy dip, makes it “White Trash”, then SO BE IT!   :)

(click title to print)

Ingredients

• 15 ounces, weight Canned Chili With Beans
• 2 packages (8 Oz. Each) Cream Cheese, Softened
• 2 cups Shredded Cheddar Cheese
• 1 pound Bacon, Cooked, Drained, And Crumbled
• 4 whole Green Onions, Chopped
• Tortilla Chips, For Dipping

Preheat oven to 350* while you cook and crumble your bacon. Mix together chili, cream cheese, cheddar cheese, bacon and chopped green onions in a large bowl. Spread into a glass pie plate and bake at 350* for 20 minutes or until hot and bubbly.

Serve with chips!

Thanks for sharing, Mary!

~T

Dip Dilemma

  I have a Dip Dilemma and I need your help!

This is the dip I made for Super Bowl Sunday.  It is missing a KEY flavor or taste and I can’t for the life of me, figure out just what that taste should be!  So here I am asking for your help!  And, so that I could have helpers that had actually TASTED the dip, I handed out samples to some of my foodie friends.

First of all, they all said they LOVED it and agreed it had the potential to be amazing.

Here are their suggestions:

~Less sugar. I TOTALLy agree, I’d say 3 T. instead of 6, is a good place to start.

~3 people suggested the addition of Cilantro (or as Ty’s teacher said in her darling accent: “CEEElantrooo”) {be sure to roll your r’s in your head when you read that part}

~Another friend suggested, chopped Mangos.  Mmmm!

~A more flavorful cheese like Herb and Garlic goat cheese or Mediterranean Feta

This has the potential to be reallyreally good!  If you come up with something clever, comment away, I want to hear it!

Chunky Black Eyed Pea Dip

• 16 oz. dry black-eyed peas, soaked and cooked according to package directions
• 3-5 cloves garlic
• 1 medium red onion, finely chopped
• 2 cups fresh corn (I used fresh-frozen from this summer)
• 2 ribs celery, diced
• 1 tsp crushed red pepper (this was the perfect amount of heat for me, but add more if you like it hot)
• 3 T. Worcestershire Sauce
• 4 oz. feta or goat cheese

Mix all ingredients together until sugar dissolves, then make the following dressing:

• 3/4 cup red wine vinegar
• 6 T. sugar (VERY sweet, I’ll do less next time!)

Pour over dip and stir very well.  Serve cold with chips.

  It’s good, its hearty, its healthy, but it is MISSING SOMETHING! Help!!!!!

——————————————————————————————————————

    Now, this next dip got RAVE reviews! It’s my Aunt Regena’s recipe and it was a DELICIOUS!!!!  I will make it again as soon as possible! It is mild with a hint of sweet and is all kinds of good.

And look how pretty it is!

Corn and Black Bean Salsa

(click title for easy printable)

Ingredients

• 2 cans (14 Oz Each) Shoepeg Corn
• 1 can (15 Oz.) Black Beans, Rinsed And Drained
• 1 bunch Green Onions, Chopped
• 5 ounces, weight Feta Cheese
• ¼ cups Sugar
• ¼ cups Apple Cider Vinegar
• ¼ cups Olive Oil

Rinse and Drain beans. Wash and chop green onions. Mix in large bowl with shoepeg corn and feta cheese. Combine sugar, vinegar and oil before pouring over everything. Let marinade several hours before serving with Tostitos scoops.

Delicious!

  Ok Dip Connoisseur’s, time for you to weigh in about Dip #1, I am listening!!!!

~T

Sausage Wontons & Weekend Potluck #3

Welcome to Weekend Potluck, where Friends and Foodies share their favorite dishes all weekend long!

   But before we get to that, in honor of the up and coming Super Bowl Sunday, I wanted to share a Flashback Friday Recipe!

  From the archives, I give you:

Sausage Wontons

 

  Ingredients

• 1 package Wonton Wrappers
• 1 pound ground Sausage, Cooked And Drained
• 1 cup Chopped Black Olives
• 3 cups Colby Jack Cheese Shreds
• ½ cups Chopped Green Pepper
• 1 cup Ranch Dressing

Preparation Instructions

Spray muffin tins and press wonton wrappers into cups. Lightly spray again. Bake at 350* for 6 minutes. While baking, combine cooked, drained sausage, cheese, pepper, olives and Ranch. Remove cups from oven to cookie sheet and divide mixture between them. Bake 5-8 minutes at 350*. Makes 48 wontons.

Easy and delicious!

Now for our MAIN EVENT:  Weekend Potluck!

Last week, there were so many recipes and we loved them all!

Recipe with the most clicks…

Creamy Grits, Bacon, and Corn Bake from the Sunflower Supper Club

Recipes that caught our attention…

Warm Lemon Pudding Cake from Mandy’s Recipe Box

Asian Coleslaw from Everyday Mom’s Meals

 
If you were featured today, please feel free to grab the “featured” button from my sidebar.

Your hosts ~

• The Country Cook~ Brandie
• Baking Bad~ Hilary
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Me, Tonya  :)

Remember that when you link up, it shows on all FOUR blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, Baking Bad, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Click the link below to be taken to a page of AMAZING recipes:

Shared with Gooseberry Patch

Buffalo Chicken Hot Wing Dip

Super Bowl is fast approaching, are you ready for some Football?

  I don’t know about you, but I am most looking forward to the snacks.  {tee-hee} What can I say, I told you I was a Foodie!  :)  I used to look forward to the commercials too, but so many of them have gotten so trashy, it’s ruined it!

    Attention Hot Wing fans, this is the dip for YOU!  It is sure to be a hit at your Super Bowl party this weekend!  There are many, many varities of this dip floating around in the Foodie Blogosphere, but this one is our favorite as we don’t care for Blue Cheese!

(click title for easy printable version)

Ingredients

• 4 whole Chicken Breasts, Boiled, Drained And Shredded
• 12 ounces, fluid Frank’s Hot Buffalo Wing Sauce (do NOT Substitute, this is sooo good!)
• 2 blocks (8 Oz. Block) Cream Cheese
• 16 ounces, fluid Ranch Dressing
• ½ cups Chopped Celery
• 8 ounces, weight Shredded Monterey Jack, Sharp Cheddar Cheese Or A Combination Thereof

Preparation Instructions

Preheat oven to 350 degrees.

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the Frank’s hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese with the Ranch dressing, stirring till smooth and hot. Pour this mixture evenly over the chicken mixture to form a second layer.

Sprinkle celery over top. Bake covered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 minutes till hot and bubbly. (You don’t want the top to get browned or it will be hard. )

Let stand 10 minutes before serving with sturdy dipping chips. Dig in!

~T

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Gooseberry Patch

Cheddar Bread Lil’ Smokies

  These tasty little morsels are a nice change from you “typical” little smokies appetizers.  The Cheddar bread has GREAT flavor! 

Ingredients

• 2 sticks Softened Butter
• 2 cups Flour
• 4 cups Shredded Sharp Cheddar Cheese
• 2 teaspoons Paprika
• ¼ teaspoons Tabasco (more If You Like Hot)
• ½ teaspoons Salt
• 1 package Little Smokies Cocktail Sausages

Mix all ingredients except little smokies until a dough is formed. Take tablespoon size balls of dough and spread thin with hands, wrap a little smokie and press to cover fully. The amount of dough to sausage ratio is up to you!
Bake at 400* for 20 minutes or until golden brown. Serve with BBQ sauce and ketchup.

Yum! Dig in!

 Soooo, tomorrow, I have a very special guest post-er for you:

My BFF!  :)  YAY!

Have a safe and Happy New Year everyone!!!!  See you in 2012!

~T

Oh, I almost forgot: be sure to head over to Post 2 today, Entertaining Jehovah.

Hello There, May I Offer You Some Coyote Poo?!

  This is Post 2 for today, be sure to head back to Post 1: I {Heart} Library Day.

   Sooo, this is just the most disgusting recipe title ever!  It was actually Coyote POOP, but Destiny panicked: “MOM! We don’t TALK like that!!!!!!”, so Poo it is. 

 (still gross, sorry!)

  Let me tell you, this may be the weirdest recipe I have ever made, but my goodness, were the results amazing.  These are sweet, savory, cheesy, crisp and crunchy, chewy and CRAZY good, all at the same time!!!!!!!

  I give you……………..

Coyote Poo

(As always, click on title to be taken to Tasty Kitchen to print)

Ingredients

• 2 cups Brown Sugar
• 1 cup Butter
• ¼ cups Light Corn Syrup
• ½ teaspoons Baking Soda
• 15 ounces, weight Cheetos Cheese Curls

Pour Cheetos into a extra large bowl. 
Generously spray a large baking sheet or jelly roll pan. 
Bring sugar, butter and syrup to a boil. Stir for 5 minute without stopping. Remove from heat and quickly add baking soda, stirring rapidly.
Pour over Cheetos, carefully stirring them, so they are well coated.  Pour coated Cheetos on to prepared baking sheet and separate them a bit so they don’t overlap too much.  Make sure to eat all the leftover caramel bits in the bowl, then bake at 125* for 1 hour, stirring every 15 minutes. Remove from oven and immediately dump out on to clean cookies sheets or foil lined counter tops to cool before placing in Tupperware to store.

 Or you could save yourself a step, and just fill a giant bowl with them and eat them all during movie night with your sweetie.

  Not that I would know or anything……

Enjoy! Coyote Poo is FABULOUS! Who knew?!

~T

Hot Pizza Dip

   You know me and my obsession with cream cheese?  Well, this Pampered Chef dip marries cream cheese with pizza sauce and lots of gooey cheese.  It’s so stinkin’ amazing!  I make this dip in my toaster oven while supper bakes in the main oven.  So easy!!

• 1 package (8 Oz.) Cream Cheese, Softened
• 1 Tablespoon Italian Seasoning
• 1 teaspoon Garlic Powder
• 1 cup Mozzerella Or Pizza Cheese
• ¾ cups Grated Parmesan Cheese
• ½ cans (about 8 Oz) Pizza Sauce
• 4 Tablespoons Chopped Green Pepper
• 2 whole Green Onions, Sliced
• Whole Wheat Skinny French Bread, Thinly Sliced
• Olive Oil Spray
• Garlic Salt, to taste

Preheat toaster oven to 350*. Combine cream cheese, Italian seasoning & garlic powder. Spread in the bottom of your mini-baker. Sprinkle chopped veggies. Top with half the cheeses, then spread pizza sauce on top. Top with remaining cheese and a sprinkle of Italian seasoning for pretty. Bake 15 minutes.

While dip bakes, thinly slice ovals of french bread. Spray with olive oil and garlic salt. Bake at 350* for 5-10 minutes or until slightly toasted.

Serve dip hot with warm french bread ovals around it, allowing guests to schmear their own pieces. 

YUMMMMMMMMMM

Enjoy!

~T

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