Queso Roll-Ups for Super Bowl

This great recipe comes from South Your Mouth!  She is one my favorite Weekend Potluck contributors, and when she shared these recently at our link up,  I couldn’t wait to make them.  My mom makes a non-taco seasoning version of … Continue reading

Salami Herb Cream Cheese Roll Ups

  Hands down, my favorite appetizer! Easy assembly and pretty presentation. Fresh herbs are a must!  Sometimes dry just doesn’t cut it, and this is one of those times. Ingredients 30 slices Of Genoa Salami 2 packages (8 Oz. Each) … Continue reading

Layered Shrimp Cocktail Dip

   Mmm, I LOVE shrimp!  I don’t get to make it very often because my sweetie is allergic.  But it was perfect over the Holidays, because I had lots of family to share it with.

   I think you will love this for your Super Bowl Party!!!!

Layered Shrimp Cocktail Dip

{click title to print}

Layered Shrimp Cocktail Dip (1)


  • 11 ounces, weight Cream Cheese, Softened
  • 6 Tablespoons Salsa
  • 1 cup Cocktail Sauce, divided
  • 12 ounces, weight Frozen Mini Salad Shrimp, Thawed
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Colby Jack Cheese
  • ½ cups Sliced Green Olives
  • 4 whole Green Onions, Sliced
  • Tortilla Chips Or Baguettes

Preparation Instructions

In a small bowl, combine 11 ounces of cream cheese with 6 T. of salsa and 1/2 cup cocktail sauce. Spread into a 10 inch deep dish baker, or glass pie plate, and drizzle with another 1/2 cup cocktail sauce.
Arrange thawed mini shrimp evenly over top. {most mini shrimp are already cooked, if not simply follow package directions before this step}
Sprinkle with 2 cups of cheese, sliced green olives and sliced green onions.
Refrigerate one hour to allow flavors to blend. Serve cold with tortilla chips or baguettes.



Layered Shrimp Cocktail Dip

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!!!!!

Easy Apple Brickle Dip

Apple Brickle Dip


  • 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!


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!

7 Layer Salad Dip

adapted from a Pampered Chef recipe


  • 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.




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Cocktail Reubens

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)

Cocktail Reuben (4)


  • 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.


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!   🙂

White Trash Dip

(click title to print)

White Trash Dip 2


  • 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!


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. 019

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)



  • 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.


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


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!

Buffalo Chicken Hot Wing Dip

(click title for easy printable version)

Buffalo dip


  • 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!


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