Easy Cheese Ball

Ingredients:

2 (8 oz) packages of cream cheese, softened
1 (1 oz) package of ranch dressing mix
2 cups finely shredded cheddar cheese
1/2 cup finely shredded sharp cheese
1lb bacon cooked and broken into small bits (I put the bacon in a large baggie and broke the pieces up with a rolling pin.)

Directions:
In a medium size bowl mash the cream cheese. Stir in the ranch dressing mix and the cheeses into the cream cheese. Shape the mixture into a ball. (It is a very large ball so I made 2 smaller balls). Cover the ball with the bacon bits. Refrigerate covered.

NOTES: The longer it refrigerates the better it tastes. Mine was in the fridge for 5 days before I served at the party. Also - I let the cheese ball sit out a few hours at room temperature before serving so it was nice and easy to cut.

Fondue Recipe

I don't know the official name, but as it took my mother-in-law and I a while to find this in our time of need, it is going on the website so I will be able to locate it next time. Also, as a note, it says to cube all the cheese, but I shredded mine instead, it melted fabulously...

6 Tbs Butter
3 Tbs Flour
1/4 c Kirschwasser
1 c Whole Milk
3 oz Emmenthaler or any other type Swiss Cheese, cubed
3 oz Gruyere Cheese, cubed
3 oz Raclette Cheese, cubed
3 oz creamy Blue Cheese or Fontina, cubed (I used Fontina, it is more mild than the Blue)

Melt the butter in a heavy, large saucepan over medium low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is creamy and bubbling. Slowly whisk in the Kirshwasser. Whisk in the milk. Bring the sauce to a gentle simmer.

Slowly add all the cheese, stirring until the cheese has melted and the mixture is smooth (you may have to add more milk if it gets too thick).

Transfer to the fondue pot.

Now it says to serve with crusty french bread, torn into pieces and different veggies. My new theory, thanks to Tara, is serve with roasted red potatoes, brocolli, cauliflower and green beans... seriously to die for.

Chocolate chip oatmeal raisin Cookies

2 cups sugar
6 cups oatmeal
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
2 cups raisins
2 cups chocolate chips

Mix together the following and then add to the dry ingredients:
1 1/2 cup oil
4 eggs
1 cup milk

Stir well. Chill several hours or overnight. (Can skip this part and it still turns out great) Spoon onto ungreased cookie sheet. Bake at 375*F for 12-15 minutes.

Yield: 8 dozen
If you don't have time to bake them all, the dough can keep in the fridge for several days and you can make cookies on demand.

Christmas Rocky Road

1 pkg. chocolate chips
1 pkg. butterscotch chips
1 c. peanut butter
1 pkg. marshmallows
1 can peanuts/or nut of choice. I prefer walnuts

Melt Chocolate chips and butterscotch chips on medium power for three minutes or until melted, stirring every minute. Add peanut butter. Heat for 1 more minute. Stir. Add mallows and nuts. Stir well. Put into a greased pan. Let set in the fridge. Perfect in about 1 hour.

Cowboy Caviar

1/2 c. red wine vinegar
1/4 c. olive oil
2 cloves crushed garlic
cumin, to taste
1 can black-eyed peas, drained
1 can shoe pegged corn, drained
2 Roma tomatoes, diced
1/2 c. chopped cilantro
1 jalapeno, diced
1 avocado, diced

Mix all ingredients together in a bowl. Serve with chips. (It's a type of salsa)

Chocolate-Banana Snacks

10 toothpicks

1/3 c. semi-sweet chocolate chips

2 medium bananas

1/3 c. milk chocolate ready-to-spread frosting

1 tsp. multicolored candy sprinkles

Line small cookie sheet or plate with wax paper. Peel bananas and cut each banana into 5 chunks. Place banana chunks on wax paper. Insert toothpicks into each chunk. Place in freezer for 20 mins or until bananas are frozen.

Meanwhile, place chocolate chips in glass bowl and heat in microwave for 60-90 secs or until chocolate is melted. Add frosting and mix well. Microwave for another 15-20 secs. or until desired dipping consistency.

Dip each banana chunk into chocolate mixture. Sprinkle with candy sprinkles. Return to wax paper. (If chocolate mixture becomes too stiff to dip, microwave on High for 5-10 secs. or until softened.) Freeze dipped banana chunks for 1 hour or until chocolate is firm and bananas are frozen.

Avocado-Tomatillo Salsa

12 tomatillos peeled and well rinsed
1 small onion quartered
6 Lg garlic cloves
2-3 serrano chilis stemmed (depending on how hot you want your salsa)
1/2 C chopped cilantro
2 Tbs. fresh lime

Place first 4 ingredients into pan over high heat for 5 min or until thoroughly charred. Place in blender. Use on/off and chop coarsely. Add salt and pepper to taste. Let chill in refrigerator before serving. Yum!

Buffalo Chicken Dip

Tara and Jeff have both stated this is good with Costco Taquitos... I serve it with tortilla chips and celery sticks.

20 oz canned chicken (or boil fresh chicken, about 1 pound, and shred)
1 cup ranch dressing
3/4 cup hot sauce (Franks Buffalo Sauce works the best)
2 8 ounce packages cream cheese
1 1/2 cups shredded cheddar cheese

Combine all ingredients, reserving about 1/2 the shredded cheese to top dish.
Bake at 350 degrees until heated through and cheese on top has melted.

Mrs. Fields Chocolate Chip Cookies

This is the best chocolate chip cookie recipe that I have found. It does make a lot but freezes well and is great if you just want to eat the dough with a glass of milk.

1 pound butter (or margarine, I use Imperial)
1 1/2 c. White sugar
2 c. brown sugar

Cream for 10 minutes. It is important that you cream these 3 ingredients for at least 10 minutes. (I usually use my kitchen aid and do a load of laundry after I get this part going)

3 eggs

Cream for another 2 minutes

2 Tbsp. Vanilla
1 tsp. salt
1 1/2 tsp. Baking soda
6 c. flour
3-6 c. chocolate chip cookies(depending on how chocolaty you like your cookies)
2 c. chopped nuts(optional)

Add remaining ingredients and mix well. Use and ice cream scooper to drop on an UN- greased cookie sheet. Bake at 350*F for 12-15 minutes. Let sit on cookie sheet for about 5 minutes to cool. Then remove to cooling rack. Enjoy with a big glass of milk!

Apple Toffee Dip

8oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 bag toffee bits or heath bars crushed(about 3 bars)

Mix all ingredients with a hand mixer. It should be a smooth dip. Serve with slices of apples.

Toffee Crunch Bars

I always get asked for this recipe when I make it. The best part is how easy it is, and how creative you can be.

Makes about 3 dozen bars.

Preheat oven to 350
13 by 9 inch cake pan, greased

1 package white cake mix (I prefer Dunkan Hines)
1/3 cup packed brown sugar
2 eggs
1/2 cup butter, melted
1 cup crushed chocolate-coated toffee bars (Skor, Heath, Butterfinger)
2/3 cup chopped almonds (optional)

In a large mixer bowl, combine cake mix, brown sugar, eggs and melted butter. Beat on low speed for 2 minutes or until smooth. Stir in crushed chocolate bar and almonds. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.

Tips:

1. Freeze chocolate bars so they become brittle and break up easily without melting.
2. By "misshaped" chocolate bars on sale and keep a supply in the freezer for this recipe.
3. If the chocolate bar you choose has lots of nuts, decrease teh quantity of nuts in the recipe.

Variation: replace chocolate bars with toffee bits and chocolate chips, or try with M&Ms for color-coordinated holidays!

Oreo Truffles

I got this recipe from my friend Jessica.

1 package Oreo cookies (mint would be a fun one to try)
8 oz package cream cheese, softenend
1 + package of chocolate chips (milk or dark chocolate)

Crush the whole Oreos finely in a food processor. Mix in cream cheese a little at a time. Start off with half and then keep adding until consistency is cohesive and even. I've made the mistake before of adding too much cream cheese and it totally ruins the truffles, so beware. Roll into 1 inch balls and place on wax or parchment paper lined cookie sheets. Cool in fridge for 1 hour. Microwave chocolate chips in microwave safe bowl according to package instructions (I do 30 second intervals on 50% power until easy to work with). Dip balls in chocolate, using a fork to remove helps get rid of excess chocolate. Since it's more difficult to dip as the balls get warmer, I pull groups of 4-5 from the fridge at a time. Place back on wax paper and refrigerate 1 hour.

If you're feeling extra "Martha" you can melt white chocolate and use a fork to drizzle over freshly dipped truffles.

A great party pleaser (and impresser!)

Sorta Salsa

My mom made this for the BYU football game today... super tasty.

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can Mexican-style tomatoes (don't rinse)
1/2 can black olives, sliced
1 bunch fresh cilantro, chopped
1 avacado, chopped
Juice of 1 lime
1 packet dry Italian dressing, mixed according to directions

Mix all ingredients and serve with tortilla chips.

Grilled Peanut butter and Banana Sandwiches

I saw this recipe on Paula Deen's T.V. show and sweetened it up just a bit myself.

Ingredients

4 slices of bread
2 Tbs. honey Butter
4 Tbs. crunchy peanut butter
2 Bananas

Instructions
Put this easy luncheon sandwich together like you would a grilled cheese sandwich. Layer the sliced bananas in the middle and then grill to perfection. Her original recipe called for regular butter but I prefer honey butter with this one. Just watch it closer because it has a tendency to get dark quicker. Serves 2.

Chili Cheese Dip

I am totally noticing a chili cheese theme in my recipes...

1 8 oz block cream cheese
1 can chili with NO beans
Pepper Jack (you can use monterey jack, at dinner group I used colby jack)

Spread the cream cheese on the bottom of a 8x8 pan, pour the chili on top and add grated jack cheese on top. You are supposed to cook it at 250 for 30 or so minutes, but my friend Lu (who gave me this recipe) cranks it to 350 for about 20 minutes. Basically if the cheese is bubbly and melted, you are ready to eat.

Sausage Dip

Someone at work brought this for a potluck and it is frequently requested.

2 8 ounce packages cream cheese
1 16 ounce package Jimmy Dean Sausage- Regular
1 10 ounce can Rotel- Regular

Brown sausage in skillet until crumble. Drain Excess fat.

While sausage is cooking combine cream cheese and Rotel in microwave safe dish. Soften cream cheese (approx 1 min), mix and soften 1 more minute.

Combine cream cheese mixture with sausage (in skillet).

Serve with chips or crackers.

Tips: If possible serve in crock pot to keep warm.
Rotel is found in the same aisle as canned diced tomatoes, it is a combo of diced tomatoes and green chiles.

Apple Raisin Betty

Ingredients
Butter Flavor Cooking Spray
2 (21 ounce)cans apple pie filling (Recommended; Comstock)
1 tsp. ground cinnamon
3 Packets instant oatmeal with raisins and spice, divided
6 Tablespoons butter, divided

Instructions
Preheat oven to 375 degrees F. Spray a 9 by 13 inch casserole dish with butter flavored cooking spray. Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half of the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving. Serve with a scoop of vanilla ice cream.

Supreme Rice Cereal Bars

Supreme Rice Cereal Bars
2 ½ cup chunky peanut butter, divided (2 cups and ½ cup) I used creamy
1 cup light corn syrup
1 cup packed brown sugar
4 cups toasted rice cereal (Rice Krispies)
½ cup (1 stick butter, softened
1/3 cup milk
½ pkg of 3.3 oz (or 4 serving size)
4 cups sifted powdered sugar
1 ¾ cups (11.5 oz pkg) Milk Chocolate Morsels (I used semi-sweet)

Grease 15 x 10-inch jelly-roll baking pan.
Heat 2 cups peanut butter, corn syrup and brown sugar in large saucepan over medium heat until mixture is nearly smooth; remove from heat. Stir in cereal until coated. Quickly press onto bottom of prepared pan; set aside
Combine butter, milk and pudding mix in large bowl until well combined. Gradually stir in powdered sugar until smooth. Spread pudding mixture evenly over cereal mixture.
Heat morsels and remaining (1/2 cup) peanut butter in medium saucepan over low heat until melted and almost smooth. Spread chocolate mixture over pudding mixture. Refrigerate for about 1 hour or until chocolate layer is set. Cover; refrigerate for an additional 4 hours or until firm. Cut into bars.
Note: May freeze for longer storage.