Coconut Fruit Dip

This is the best fruit dip I've ever, ever had. It's especially amazing with raspberries. This recipe makes a lot, so for a small-ish crowd, halve it.

8 oz. cream cheese, softened

1 can cream of coconut (found on the alcohol aisle with margarita stuff)

1 8 oz cool whip

Beat cream cheese with cream of coconut until well blended (you might have small lumps still). Fold in Cool Whip and enjoy!

Stuffed Pizza Rolls

We got this recipe from "Our Best Bites."

They were delicious!

Olive Oil

1 roll Pillsbury Pizza Dough (Or any other pizza dough)

Shredded Mozzarella Cheese

Pizza Toppings

Parmesan Cheese

Garlic Powder

Marinara or Pizza Sauce

Open the pizza dough and roll it out on a lightly floured surface

Cut the dough into 2" by 2" squares or bigger

Place about 1 tablespoon of cheese in the center of the square

Place your toppings on top of the cheese

Pull the corners up on top and pinch close the roll

Place the rolls into a baking dish that has been greased by olive oil

After placing all of the rolls into the baking dish, brush with olive oil

Top with parmesan cheese and garlic (we put a lot of each on top)

Bake according to the dough's package or recipe

After they are done baking, dip them in the warmed marinara or pizza sauce and enjoy!

Caprese Skewers

Not only are these SO cute-- but they are super yummy too! I brought them to a bbq potluck and they were all gobbled up.  It is painfully obvious that I have the lamest camera out of all my sisters and mom on here because my pictures of these darling yummy bites suck.  Sorry.  Use your imagination because they really are darling, and oh-so-good! :)
(Recipe from Mel's Kitchen Cafe- of course!) :)

Caprese Skewers

Cherry tomatoes, red or yellow
Basil leaves (about 18-30 leaves, the big ones can be cut in half)
Fresh mozzarella cheese
Balsamic vinegar, for drizzling
Toothpicks/skewers

Slice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Place a piece basil leaf and nestle it up next to the mozzarella (large leaves can be cut into thirds or more). Slide a tomato onto the bottom of the skewer, cut side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a plate or tray. Drizzle with balsamic vinegar and serve!

Bloomin' Onion Bread

I came across this recipe a few days ago and HAD to try it. I made spaghetti for dinner and set this in the middle of the table, where we ate and ate and ate it:

It was so good! I did it a little different than the recipe, so I will note my changes in bold. The original recipe is here, and I would take a look at it, because it shows the process step by step. Also, she helps you get the right bread (a good crusty artisan bread).

This was a HUGE hit here.

1 unsliced loaf of round bread
1 pound Monterey Jack cheese, thinly sliced (I used mozzarella because I had it, and also because I don't love monterey jack by itself)
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part (I knew my kids wouldn't eat this if there was anything green, so I added some dried minced onions instead)
2-3 tsp poppy seeds

Directions: Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

Frank's Hot Sauce Dip

We got this recipe from here http://www.franksredhot.com/recipes/FRANK'S%C2%AE-REDHOT%C2%AE-BUFFALO-CHICKEN-DIP-RE1242 and the picture as well (because I forgot to take one).

This was such a yummy and very easy superbowl snack!

Garan wanted to load the whole thing up and put it on a bun.

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing (we used ranch, because we're not blue cheese fans)

1/2 cup any flavor FRANK'S REDHOT Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese (we used mozzarella, because we're still not blue cheese fans)

2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Cowboy Salsa

3 T red wine vinegar
1 1/2 to 2 t hot sauce
1 1/2 t salad oil or EVOO
1 clove garlic minced {more if you prefer}
Freshly ground pepper {to your tasting}
2 firm, ripe avocados
1 can {15 oz} black-eyed peas
1 can {11 oz} corn
1 can black beans
2/3 C thinly sliced cilantro {to taste}
1/2 lb roma tomatoes, coursely chopped
1-2 bags tortilla chips

In a large bowl mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocadoes into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse the peas and corn. Add peas, corn, cilantro, and tomatoes to the avocado and mix to coat. Add salt to taste. Serve with chips.
Note: diced jalepeno and diced bell peppers are also good in this.

Chocolate Chip Cream Cheese Ball

1 (8 oz) package cream cheese, softened

1/2 C butter, softened
3/4 C powdered sugar
2 T brown sugar
1/2 t vanilla
3/4 C mini chocolate chips
Finely chopped pecans (you can buy them, they're called "gems")

Beat together cream cheese and butter. Beat in sugars and vanilla, and stir in chocolate chips. Wrap in plastic wrap and chill in refrigerator until workable (overnight works well). Shape into ball and roll in pecans (which I always omit because of Carson's allergies). It still will be sticky, so sometimes I just plop it on the platter or in a bowl and sprinkle the pecans on top. Serve with graham cracker sticks (plain, chocolate), teddy grahams, nilla wafers, etc.. This is a different kind of appetizer/dessert but is fun and yummy. It's more of a mingling dish, not a sit-down dessert.

Fruit Salsa with Cinnamon Sugar Chips

I made this for book club last week. It is sooo good!

You can make your own cinnamon sugar chips by following the recipe here, or you can go to Taco Time and order a bunch of their cinnamon crustos like I did. Yum!

2 apples, peeled, cored, and diced
2 kiwis, peeled and diced
1 lb strawberries, diced
8 oz. raspberries
1 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. preserves (I used strawberry jam)

Combine all ingredients and chill in fridge for at least 15 minutes before serving. (It is best cold.)

Tomato Bruschetta

7 Roma (plum) tomatoes, chopped ¼ t salt
3 cloves minced garlic ¼ t ground black pepper
¼ C olive oil, or EVOO
1 french baguette, or sour-dough loaf
2 T balsamic vinegar (my fave is from Costco) 2 C shredded mozzarella cheese
¼ cup fresh basil, stems removed, cut up

In a large bowl combine the Roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit in fridge for 12-24 hours and marinate. (If you need it quickly, 10 minutes would be the very minimum, overnight is best)
Cut your bread into slices and arrange on a wire rack set in a cookie sheet (this keeps the bottoms of your bread from going soggy). Brush slices of bread with olive oil, and broil until slightly brown. Then place a layer of mozzarella cheese on bread and broil until just melted.
Place tomato mixture evenly over top of bread, and top with mozzarella cheese. Broil for couple more minutes, until cheese is melted.
These are AMAZING, you won’t be disappointed!

Spiced Oyster Crackers

Got this one from Jenna, who got it from Sister's Cafe. SO easy and yummy!!

2 packages oyster crackers

¾ cup canola oil

Hidden Valley ranch dressing dry mix

1 Tbsp garlic powder

1 Tbsp dill weed

1 Tbsp lemon pepper

Heat oil in microwave until luke warm. In the meantime, combine all dry ingredients. Drizzle oil over oyster crackers. Mix in dry ingredients. Shake or stir to coat. These are better a day or two after you make them.
(I mixed it all in a gallon ziplock and it worked great!)

These are great for toting along for kids' snacks. They are also perfect for game night or just munching!

Hot Artichoke and Spinach Dip

1 (8oz) package cream cheese, softened
1/4 cup Mayonnaise
1/2 cup grated parmesan cheese
1/4 cup gargonzola cheese (or more if you like)
1 clove garlic, minced
1/2 t dried basil
1/4 t garlic salt
salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped
3/4 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish (I use an oval casserole dish). In a medium bowl, mix together cream cheese, mayo, parmesan cheese, romano cheese, gargonzola cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the misture to prepared dish. Top with mozzarella cheese. Bake in oven for 25 minutes until bubbly and lightly browned.

Bruschetta Salad

(From my friend, Jenny)
1 loaf dense bread cut into cubes.
1-2 red, orange, or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 cup fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 T olive oil
3 T balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes. Not quite croutons, but toasted on the outside.
Meanwhile put all veggies and cheese in bowl. Pour dressing over top of veggies to marinate. Add bread and mix right before serving. SOOOO yummy!

Cinnamon-Roasted Almonds

Ingredients:
1 egg white
1 tsp vanilla
4 Cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
2 tsp ground cinnamon

Directions:
Preheat oven to 250 degrees. Line a 10x15 jellyroll pan with parchment paper (if you spray the pan first with Pam, the parchment will stick better). Lightly beat the egg white. Add the vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon. Add to nuts and toss to coat. Spread evenly on prepared pan. Bake for 1 hour in preheated oven stirring occasionally until golden. Allow to cool. Store in airtight containers.

These taste just like the ones sold at malls or sporting events. SO yummy!!

Cowboy Caviar

1 can white (shoepeg) corn
1 can black-eyed peas
1 can black beans
1 can petite diced tomatoes

Rinse and drain all above. Add:

½ bunch green onions, chopped
½ bunch cilantro, chopped
2 packs Good Seasons Italian dressing (mix one, dump other one in dry)

Chill and serve.

Apple Dip

8 oz. cream cheese, softened
1 bag Skor toffee bits
½ c. brown sugar
¼ c. white sugar
1 tsp. vanilla

Mix all ingredients together. Serve with sliced apples. Refrigerate. Makes 3 cups.

Cheese Ball

16 oz. cream cheese, softened
2 jars Kraft Old English cheese
1 jar Kraft Blue cheese
Chopped pecans

Southwestern Egg Rolls

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
1 tablespoon diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas

-Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
-Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
-Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
-Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
-Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Bake at 425 degrees for about 7 mintues on each side, until golden.

Serve with Cilantro Sauce (blend all in blender or food processor):
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
HALF of 1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
½ bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Brown Sugar Smokies

1 (16oz) package little smokies
1 pound bacon
1 cup brown sugar, or to taste
Wooden skewers or toothpicks

Preheat oven to 350 degrees. Cut bacon into thirds. Dredge each piece in brown sugar. Then wrap each piece around a little smokie and slide onto a wooden skewer (or use a toothpick). Arrange on baking sheet and cover liberally with brown sugar. Bake until bacon starts to crisp. Turn them over and bake other side until crisp as well. Serve warm.

Salsa

Chopped cilantro to taste
4 tomagoes, diced
1 large onion, diced
2 avocadoes, diced
Squeeze of one lemon
1 can El Pato sauce {small yellow can with a duck on it, is a type of tomato sauce, I find it at Albertson's}
1 small can tomato sauce
Salt and Pepper

Mix all together.
Store leftovers in fridge.

Ranch Chip Dip

1 envelope Hidden Valley Ranch mix
8 oz cottage cheese
8 oz sour cream

This is the normal dip, only doing 1/2 sour cream and 1/2 cottage cheese. It is simple but sooo yummy!