Orange Dreamsicle Fruit Dip

1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice or 6 oz oj
Fruit for dipping (strawberries, mango, grapes, pineapple, etc)


Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed.
Prep fruit.
Refrigerate.
 

OMG... this stuff is good!

 

Let me just say I am not a huge pimento cheese fan.  I may eat it a couple of times per year and I have always bought "Stan's" at the grocery store.  This weekend when I bought groceries at my local Harris Teeter a nice lady in the deli section was giving out samples of this stuff on Ritz crackers.  She offered me plain or jalapeno and I chose the plain.  I could not believe how good this stuff was.  The right consistency, texture and not too many pimentos.  I thought it was a little pricey, but it was so good I bought it anyway.  Girl....let me just say this stuff is GREAT!  Instead of a sandwich I have eaten this stuff on crackers for lunch each day and even had it as a snack on Easter.  My container is now empty!!!  I usually end up tossing my usual stuff after a snack or two of it.  Here is there web site in case you can't find it locally, but I am warning you this stuff changed my perspective on pimento cheese.

http://www.palmettocheese.com/

Broccoli Salad

I admit when I first read the ingredients in this recipe I was skeptical, but I had it at a wedding shower and it was really good so I gave it a try. 

1 bunch of broccoli, chopped
1 medium red (purple) onion, chopped
1 cup shredded cheddar cheese
4 T. cooked bacon, crumbled

Mix and set aside.   Mix dressing and pour over top and stir to combine.

Dressing: 1 cup mayo, 1 cup sugar, 3 T. red wine vinegar - Mix and pour over top.

Spinach Arthichoke Dip

Remember my blog is named "feeding my picky eaters" and the story begins with spinach.  We attended a birthday party for a little boy who lived next door to us about 11-13 years ago and this dip was being served.  My husband was offered some and because he is polite he accepted, despite the fact that he HATES spinach, but he was raised to be polite.  I remember the day well because then he had to be polite and stop eating the dip because it was so good.  As soon as we were home he told me to get the recipe for that dip because he like it so much. It is now a staple of any celebration or gathering because he loves it so much.  Today we bought the ingredients (and I have made him help me before) and he said, "it has yogurt in it?" I just laughed knowing that once again he was thinking of everything he should not like about this dish but loves it instead.  So if you don't think you like the ingredients...give it a try because you might even surprise yourself.

1/4 cup mayo
3/4 cup plain yogurt
1 cup shredded parmesean cheese (shredded, not the green can)
1 package chopped spinach, thawed and drained
1 block pepper - jack cheese, chopped into small cubes
10 1/2 oz. can artichoke hearts, drained

Stone ground crackers(we use Red Oval Brand) or Tostidos

Mix mayo and parmesean cheese, add chopped pepper-jack cheese.  Squeeze any remaining moisture possible from spinach using paper towels after squeezing by hand.  Stir into cheese mixture until combined.  I removed the end from the artichoke hearts and then gently squeeze the water from those as well but not as firmly as the spinach.  Chop gently and add last to mixture stirring gently to combine so they remain intact.

Bake in pie plate or quiche dish at 350 for 20-25 minutes until bubbly.  Try to avoid allowing it to brown for better consistency.

Sit back and enjoy watching your masterpiece being consumed!!

Turkey Roll Ups

12 flour tortillas
8 oz. cream cheese
1 head lettuce
6 oz. package deli sliced turkey
2 c. shredded carrots
2 c. minced tomato

Spread cheese on tortilla and top with lettuce leaves. Arrange turkey in even layers and then sprinkle with carrots and tomatoes. Roll. Cut on diagonal for sandwich option.

Spinach Roll Ups

10 tortillas
2 packages chopped, drained, thawed frozen spinach
1 package ranch dressing mix
1 cup mayo
1 cup sour cream
1/2 c. bacon bits
3 T. chopped onion

Mix and spread on tortillas. Slice into 1 inch sections no more than  3 hours before serving.

Scot's Favorite Sausage Balls

1 lb Neese sausage
1 egg, slightly beaten
1/2 c. Pepperidge Farm Herb Stuffing
1/2 t. sage

Sauce:
1/4 c. ketchup
1/2 c. chili sauce (near ketchup in store)
1 T. soy sauce
2 T. brown sugar
1 T. vinegar
1/2 c. water

Make meatballs and bake at 450 for 10 minutes. Drain on paper towels and then place in crock pot with sauce mixture and heat through until ready to serve.  I usually double this recipe because they are so popular.

Salsa Roll Ups

8 oz. cream cheese
1 jar salsa
10 tortillas

Mix salsa and softened cream cheese. Spread on tortillas and slice into 1 inch section when ready to serve.

Roasted Nuts - Yummy at Christmas

1 pound pecan or walnut halves
1 egg white
1 t. cold water

1/2 c. sugar
1/4 t. salt
1/4 t. cumin
zest of 2 limes or lemons (I use limes)

Beat egg white and water until frothy and not in stiff peaks. Mix separately sugar, salt, cumin, and then add to egg white mixture.  Stir in nuts. Add in zest and mix to evenly coat.  Pour onto a butter jellyroll pan. Bake at 225 for 1 hour turning every 15 minutes.  They are much more delicious than they sound!

Crab Melts

2 cans drained crab meat
1/2 back shredded colby-jack cheese
1/4 c. mayo
1 T. dill weed
1 loaf cocktail bread (rye or pumpernickel)

Mix all ingredients and spread 1/2 T or so onto each slice of bread.  Make sure mixture is moistened like a tuna salad. Broil until bubbly. Can slice diagonally and serve.

Cheese Straws

8 oz. cream cheese, softened
2 sticks margarine, softened
1/2. t. salt
1/4- 1/2 t. cayenne pepper
2 cups plain flour

Mix and roll into 1 inch balls and flatten with fork. Bake 350 15-30 minutes.

Appetizer Time - Chocolate Chip Cheese ball, BLT dip

These are recipes from Kelly's Korner Blog...they look yummy

CHOCOLATE CHIP CHEESE BALL
1 (8 ounce) package cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners' sugar
2 T. brown sugar
1/4 t. vanilla
3/4 c. miniature semisweet chocolate chips
3/4 c. finely chopped pecans

DIRECTIONS

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so  skip the nuts and just put the mixture in a bowl for a pretty presentation.

B.L.T. Dip

1/2 Jar Mayonnaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatoes - diced
2 Teaspoons Garlic Salt

Mix ingredients together and serve with crackers.

Appetizer Time - Shrimp Dip

I have not made this yet, but my friend has let me try it and it was wonderful.  I cannot wait to make it.  This photo is the closest I could find to what is will look like, but it tastes much better than this photo depicts.

2 8oz cream cheese, softened
Mix cream cheese with:
1 t. Worcestershire sauce
1 t. Old Bay seasoning
1 t. garlic powder
Spread this mixture in the bottom of serving dish.
Cover with 1 bottle Cocktail sauce
chopped onion
1 lb precooked shrimp (with tails removed and cut in half)
Sprinkle with Old Bay seasoning and the juice of one lime and one lemon


Serve with crackers.

Ambrosia Spread - Appetizer

I could not find a photo to do this dish justice.

1 cup mandarin oranges, drained and chopped
1 container of cream cheese with pineapple
1/4 c. coconut (toast lightly in oven)
1/4 c. chopped almonds (toast lightly in oven)

Mix everything together adding oranges last so they keep some of their texture.  Serve with vanilla wafers, banana bread or ginger snaps.

Appetizers (The Meats Edition)

Since the holidays are coming I thought I would post a few tried and true appetizers.

These are so simple and taste so yummy.  I don't know why I am on a meatball kick this week.
BBQ MEATBALLS
1 bag prepared meatballs
1 jar chili sauce (found near the ketchup)
1 jar grape jelly

Mix and pour in crockpot on low for 6-8 hrs.  The ingredients may sound weird but but this is a staple at any gathering in the south.  They are kind of tangy.

BBQ WEENIES
1-2 packages of cocktail weiners (weenies as I call them)
1 bottle favorite BBQ sauce.

Again. Crockpot on low 6-8 hrs.  NOTE: You can use the grape jelly / chili sauce for these also.

Another southern staple...
SAUSAGE BALLS

1 lb. bulk sausage meat
2 cups Bisquick
1/4 cup water
2 cups cheddar cheese, grated

Form into small balls and bake approximately 25 minutes at 325 degrees.

You can use the cocktail weiners and crescent rolls or you can quarter the really cheap canned biscuits if you need to make a large quantity of them.

I have also make a main dish variety of these when my children were smaller using one crescent roll and wrapping it around one full size hot dog that has been split lengthwise with half a piece of cheddar cheese inside and then wrapped and baked them.  Either version can be served with ketchup, mustard or honey mustard. 


Ham and Swiss Tarts are another favorite...YUMMY!

This photo also shows a variety with broccoli

1 package (2 1/2 oz) processed ham
small onion (approx. 1/4 c.), chopped
1/2 c. swiss cheese, grated
1 egg
1 1/2 t. dijon mustard
1/8 t. pepper
1 package crescent rolls

Preheat oven to 350.
Chop ham and onion. Place in a bowl and add cheese, egg, mustard and pepper.
Spray mini muffin tin with Pam.
Unroll crescent rolls and press our seams. Cut into 24 squares and place one in each muffin cup.
Fill with filling and bake 13-15 minutes.

(If desired to use for a meal instead of appetizer: lay our crescent roll flat and cover with filling and bake.

SHRIMP DIP - I have not made this yet, but it sound very similar to one I tried this year so I may try it this holiday season.

1 (about 5 oz) can cocktail shrimp, drained, chopped
1 cup sour cream
1/4 cup Heinz Chili Sauce
2 tsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. prepared grated horseradish
dash of Tabasco sauce or Frank's Hot Sauce

Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode only).Use as a dip and serve with raw vegetable sticks, tortilla chips, bagel slices, or crackers.

HAM AND CHEESE FINGER SANDWICHES

1 package Merita old fashioned rolls.  (prepared small rolls in aluminum pan in bread section)
6 oz ham
 swiss cheese
Sauce- 3 T mustard, 1 stick margarine, 3 T. Worstershire Sauce  (you can substitute honey mustard and omit Worstershire sauce for a sweeter version.)
Poppy seeds if desired.

Use a knife to split entire package of rolls creating a top and bottom portion.  (don't cut into individual rolls until completed.)  Layer ham then cheese and pour sauce over this and reserve some to pour over top.  Replace top rolls and pour remaining sauce. Refrigerate 2-3 hours. Cover with foil and bake 350 approximately 15 minutes.

I'll try to do additional post on other types of appetizers I make or want to try soon.

Pumpkin Dip

2 cups powdered sugar

2 8-ounce packages cream cheese

1 can pumpkin puree

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

2 cups Cool Whip

Beat softened cream cheese until light and fluffy. Stir in powdered sugar and blend well. Add pumpkin, cinnamon, and pumpkin pie spice and blend well. Fold in Cool Whip. Chill and serve. Serve with apple slices, vanilla wafers, ginger snap cookies, graham crackers or whatever sounds yummy to you!

Sausage Dip

Neese's Hot breakfast sausage, cooked and drained
2- 8 oz. packages cream cheese
1 can rotel

Add cream cheese and rotel to cooked sausage.  Place in crock pot to keep warm.

Serve with Tostidos

Ham and Swiss Tarts

This is a great use for leftover ham, but it also makes a great appetizer that is really yummy and filling. I could not find a photo to do these little treats justice.

1 package (2 1/2 oz) processed ham
small onion (approx. 1/4 c.), chopped
1/2 c. swiss cheese, grated
1 egg
1 1/2 t. dijon mustard
1/8 t. pepper
1 package crescent rolls

Preheat oven to 350.
Chop ham and onion. Place in a bowl and add cheese, egg, mustard and pepper.
Spray mini muffin tin with Pam.
Unroll crescent rolls and press our seams. Cut into 24 squares and place one in each muffin cup.
Fill with filling and bake 13-15 minutes.

(If desired to use for a meal instead of appetizer: lay our crescent roll flat and cover with filling and bake.

Chili's Salsa

Ingredients:
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 t. cilantro(optional)
juice from 1/2 lime (optional)

Directions:
1- In food processor place jalapenos and onions.
2- Process for just a few seconds.
3- Add both cans of tomatoes, salt, sugar, and cumin.
4- Process all ingredients until well blended but do not puree.
5- Place in covered container and chill.
6- A couple of hours of chilling will help blend and enrich the flavor.
7- Serve with your favorite thin tortilla chips.

Mere's Chicken Salad

1 rotisserie chicken
chicken broth
mayo
celery
pecans
craisins (my addition)

Take chicken off bone and add chicken broth until moist. Add small amount of mayo and chopped celery, pecans, and craisins until desired taste.

Yum Yum!!