Peanut Butter Apple Dip

This is a quick and yummy dip I made last Friday for Bryn's class Valentine Party. I used reduced fat cream cheese and 3/4 cup brown sugar because I didn't feel like going downstairs to open a new package of brown sugar just for 1/4 cup.

1 (8oz) pkg cream cheese
1 cup creamy peanut butter
1 cup packed brown sugar
1/4 cup milk
sliced apples

Combine the first four ingredients and beat until smooth. Serve with sliced apples.

Popcorn Chex Mix

I LOVE this mix and everyone always asks for the recipe.

1 box Chex (rice or corn)
1 bag popped popcorn (Try to get all the kernels out!)
1 cup slivered almonds (optional but I recommend even more!)
1 cup whole pecans (optional but I recommend chopped up and more!)
Put in a Big bowl and mix around

In a sauce pan boil:
4 sticks of butter
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cup corn syrup
Bring to a boil for 5 minutes

After being boiled, dump over mixture and place on large cookie sheet. Bake at 225 for one hour. I only do it for about 40 minutes becasue I like it softer.

After baking, put it back in the bowl and stir every 15 minutes so you don't get huge chunks.

Cheese Ball/Spread

Happy New Year, everyone!!! I thought I'd try to be the first post of the new year. We had a finger food, appetizer meal last night. Paige requested this cheese ball recipe because I usually serve it as more of a cheese spread without the nuts. This year I couldn't find the Roka Bleu Cheese, so I had to do a substitution. I also realized in the middle of the night that I had forgotten the Worcestershire Sauce. The cheese ball still tasted yummy.

12 oz. cream cheese
1 5-oz. jar Kraft Roka Bleu Cheese (I used a scant 1/2 cup bleu cheese crumbled and smashed with fork to make it as fine as possible)
2 5-oz. jars Kraft Old English Cheese
2 Tbsp. dry minced onion
1 tsp. Worcestershire sauce
1 Tbsp. dry parsley
chopped walnuts (optional)

Mix together the first three ingredients with beaters until they are well blended. Add the next three ingredients. Cover and chill overnight. Shape into balls and roll into chopped nuts. (This isn't always the easiest thing to do, so one possibility, if you are giving this as a gift for the holiday season, is to spoon it into a cute little bowl and sprinkle nuts on top and place it on a plate with crackers surrounding the bowl. We did this a few years ago and everyone was so happy to get something that wasn't sweet.)

Heidi's version of Fresh Salsa

1 package of Concord Foods Salsa Powder Mix (at Winco/Smiths/Walmart)

1 Mexican stewed tomatoes

1 petite diced tomatoes can

3-5 Roma tomatoes

¼ of green pepper (opt)

½ small can olives (opt)

1 bunch Green onions

1 bunch Cilantro

Put 2 cans of tomatoes in blender. Add salsa packet, add big cut up chunks of cilantro/green onions. Blend until all chopped up (usually have to stop it midway and use a spoon to push down the cilantro/onions). Add big chunks of fresh tomatoes and blend for a few seconds (until consistency you prefer). Keep refrigerated.

Buffalo Chicken Dip

My friend had this on her blog and so I had to try it. We did it for our Labor Day appetizer and it was a huge hit! Especially with the men.

2 - 10 oz. cans of chunk chicken, drained
1 - 8 oz pkg of cream cheese, softened
1 cup ranch dressing
3/4 cup Frank's Red Hot Sauce (this is buffalo wing sauce. I am sure others would work)
1 1/2 cup shredded cheddar cheese
1 bunch of celery, sliced into sticks
tortilla chips

Heat chicken, hot sauce, cream cheese and ranch dressing over medium heat, stirring until well blended. Add 1/2 cheddar cheese and stir until melted. Transfer into a crock pot and top with remaining cheese. Cook on low heat and serve with celery and tortilla chips.

Hot Spinach and Artichoke Dip

After trying many of these recipes, this is my favorite.

1 can chopped artichoke hearts
2/3 cup steamed chopped spinach
¾ cup mayo
½ cup Romano cheese
½ cup Parmesan cheese
1 clove minced garlic
1 bar of cream cheese
1 can diced chilies
salt/pepper to taste

Combine all ingredients and mix well. Bake at 350 for 25 minutes. Serve with chips, crackers, or bread.

Apple Brickle Dip

This is the most requested recipe after I make it. Enjoy!!!

1 8oz package of cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
¾ package English Toffee Bits or Heath Bar Bits.
Mix all that together and dip with tart apples.

My New Favorite Salsa Recipe

I am not a huge salsa fan so I LOVED this variation!

3 cups finely grated Monterey Jack cheese
1 can chopped olives
1 can green chilies
2-3 Roma tomatoes chopped
1/3 cup cilantro chopped (optional)
4 green onions chopped
1 package good seasoning Italian dressing mix

Mix Italian dressing according to the directions on the envelope.
Pour over the rest of the ingredients.
Refrigerate overnight.
Serve with chips and Enjoy!

P.F. Chang's Chicken Lettuce Wraps

This uses a lot of random ingredients, but once you buy them you will have them for next time! These take a lot of time but are definitely worth it. If you are having it as a meal alone, double the recipe.

3 Tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
¼ cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.

Bring oil to high heat in a wok (or large frying pan). Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in pan and keep it hot.

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it with the lettuce cups. Top with the special sauce. *** I usually end up just mixing some of the special sauce in with the stir fry instead of pouring it on the lettuce wrap itself.***

If you want some spice, you can add a mixture of: 1 Tbsp hot mustard, 2 tsp water, and 1-2 tsp garlic and red chili paste.