Still Chilly – but lots ‘o Recipes!


Lot’s ‘o Snow!

It’s still in the ‘really cold’ temps today, last night it was 5 (and felt like about 12 BELOW!) Woke up this morning with about 1 1/2 inches of the really light & fluffy stuff – not bad, it brushes off the car easily, but does tend to make side streets rather slippery. Had to go out earlier for a quick errand – glad to make it back home safely. (Still have to take youngest to work in about 1 1/2 hours).

Since it’s so cold AND the Superbowl is tomorrow, I made a big vat o’ chili. Now we have leftover enchiladas AND chili to look forward to (more like “Manland” around here). I still have more appetizer & dip recipes for you so let me get to posting:


Tex-Mex Chicken  (crockpot)

1 lb. boneless skinless chicken

breasts, cut into 1 inch wide strips

2 T. taco seasoning mix (dry)

2 T. flour

1 green & 1 red pepper, cut into 1 inch

wide strips

1 C. frozen corn

1 1/2 C. chunky salsa

2 C. hot, cooked long-grain white rice

1 C. Kraft Mexican-style finely

shredded Four cheese

2 green onions, sliced

Toss chicken with taco seasoning & flour in

crockpot. Stir in vegetables & salsa; cover.

Cook on Low 6-8 hours (or High 3-4 hours)

Stir just before serving. Serve over rice,

topped with cheese & onions. Serves 4.

(recipe: Kraft foods)


No-Fuss Turtle Cake

1 (2 layer size) chocolate cake mix
1 (10.6 oz) tub Cool Whip (chocolate if
you can find it) thawed
3 T. caramel ice cream topping
1/2 C. chopped pecans

Prepare cake batter accordg to pkg. directions,
pour into greased & floured 9 X 13 pan, bake
accordg. to directions; cool completely.
Spread cake with Cool Whip, drizzle with
caramel topping; sprinkle top with nuts.
Keep refrigerated. Serves 16

(recipe: Kraft foods)

Cheesy Nacho Bake

1 lb. ground beef
1 (14.5 oz) can diced tomatoes, undrained
1/4 C. water
1 (1 1/4 oz) pkg. taco seasoning mix (dry)
3/4 C. sour cream, divided
6 oz. tortilla chips (7 Cups)
1 1/2 C. shredded mild Cheddar cheese
1 green onion, sliced

Preheat oven 350 degrees F.
Brown meat in large skillet; drain. Return meat
to skillet; add tomatoes, water & seasoning mix;
stir. Cook 10 minutes, stirring occasionally. Stir
in 1/4 C. sour cream. Place half the chips in 9 X 13
baking dish; cover with layers of meat mixture, &
cheese. Repeat layers. Bake 20 minutes or until
heated through. Top with onions & remaining
sour cream. Serves 6

Substitute: Omit water; substitute 2 1/4 C. chopped,
cooked chicken for ground beef.

(recipe: Kraft foods)

Cheesy Greek Swirls

1 (17 oz) pkg frozen puff pastry-
thawed accordg to pkg. directions
1 (8 oz) pkg cream cheese, softened
1 C. crumbled feta cheese
1 C. sliced Kalamata olives
1 C. chopped, marinated artichoke
1 C. frozen chopped spinach, thawed &
squeezed dry
1 C. jarred red peppers
2 C. (8 oz) shredded Gruyere or Swiss
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Preheat oven 400 degrees F.
Arrange one sheet of pastry on a hard
surface; spread with half of cream cheese.
Layer with half feta cheese, half olives,
half artichokes, half spinach, half red
peppers & half cheese. Sprinkle with
1/4 tsp. salt, 1/4 tsp. pepper & 1/4
tsp. garlic powder; roll tightly. Cut roll
into 1/2 inch thick slices. Arrange slices
on a parchment paper lined baking
sheet, 1 inch apart in single layer. Repeat
process with remaining pastry &
ingredients. Bake 15 minutes or until
golden brown. Serve warm or at room
temperature. Makes about 20 swirls.

(recipe: Kroger)

Layered Pesto Dip

1 T. margarine or butter
1/4 C. chopped onion
2 cloves garlic, minced
1 C. chopped fresh basil
3/4 C. ricotta cheese, divided
3 T. grated Parmesan cheese,
1 T. lemon juice
1/3 c. chopped tomato
1/8 tsp. salt
fresh basil leaves, for garnish (optional)

Melt margarine in medium skillet over
medium heat. Add onions & garlic, cook
until tender, stirring frequently. Place in
blender or food processor with chopped basil,
1/4 C. ricotta, 2 T. Parmesan & lemon juice;
cover & blend until smooth. Spoon into a
medium bowl, cover & refrigerate at least
1 hour to allow flavors to blend. Spread
remaining 1/2 C. ricotta on 10-inch serving
platter to within 3 inches of edge. Cover with
layers of basil mixture, tomatoes & remaining
1 T. Parmesan cheese. Garnish with basil
leaves, if desired.

(recipe: Butterball Co.)


Spiced Cranberry Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. canned whole berry cranberry sauce
1/4 C. orange marmalade*
1/8 tsp. cayenne
1/4 C. slivered almonds, toasted

Spread cream cheese onto bottom of 9-inch
pie plate. Mix next 3 ingredients; spoon over
cream cheese, top with nuts. Serve with
Makes 14 servings.

Can substitute hot pepper jelly for the
orange marmalade – (omit cayenne if
preparing this way)

(recipe: Kraft foods)

Really Fudgy Brownies

1 C. butter
6 oz. unsweetened chocolate
4 eggs
2 C. sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 C. flour

Preheat oven 325 degrees F.
Grease a 9 X 13 pan. Melt butter &
unsweetened chocolate together;
allow to cool. Mix eggs & sugar;
blend well. Add cooled chocolate,
vanilla & salt; mix well. Add flour,
mix just until blended. Bake 30-35
minutes. Makes 24 brownies.

(recipe: Rhonda G-Marys Recipe

30-Minute Chili

2 lb. ground beef
2 C. chopped onion
2 (16 oz, ea) cans chili beans, undrained
2 (10 3/4 oz, ea) cans tomato soup, undiluted
4 tsp. chili powder
2 tsp. paprika
1 tsp. pepper
1 tsp. salt
1/4 tsp. garlic powder
chopped green pepper
shredded Cheddar cheese

In a large saucepan, cook beef & onion over medium
heat until meat is no longer pink; drain. Add beans,
soup & seasonings; bring to a boil. Reduce heat; cover
& simmer 15 minutes or until thick & bubbly. Garnish
with green pepper & cheese. Serves 6-8 (makes about
2 quarts)

(recipe: Rhonda G-Marys Recipe Exchange)

Biscuits & Gravy Burger

4 fresh biscuits, cut in half
1/2 lb. ground beef
1 lb. ground Italian sausage
1/2 C. chopped white onion
1 tsp. salt
1 tsp. black pepper

1/2 lb. ground Italian sausage
1/4 C. chopped white onion
2 tomatillos, husked & chopped
1 jalapeno pepper, chopped
2 T. butter, cold
1 3/4 C. milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
3 T. flour
1/2 tsp. garlic powder
4 slices Pepperjack cheese
1/3 C. fresh cilantro (garnish)
4 pieces jalapeno (garnish)
lime juice

In medium bowl, combine ground beef,
Italian sausage, chopped onion, salt &
pepper. Using your hands, mix together &
form into patties. Cook patties on medium
high heat on a grill or grill pan. Cook about
16 minutes, flipping half way through cooking
time. Two minutes before they are done, add
pepperjack cheese to patties, to melt. While
burgers are cooking, prepare gravy.
Saute 1/2 lb. ground sausage in a skillet, once
cooked remove from skillet & drain; set aside.
Add butter, onions, tomatillos & jalapenos to
skillet. Cook 6 minutes until reduced in size.
Add Italian sausage to skillet. Sprinkle with
flour; whisk in milk, salt, pepper, cayenne &
garlic powder. Bring to a boil, them remove
from heat.
Place half of sliced biscuit on plate. Add patty &
top with gravy, then other half of biscuit. Garnish
with cilantro, jalapeno & lime juice.
Serves 4.


Sweet ‘n Spicy Chicken Wraps

1/2 C. mayonnaise
1/4 C. finely chopped seedless cucumber
1 T. honey
1/2 tsp. cayenne pepper
1 pinch ground black pepper, to taste
2 T. olive oil

1 1/2 lb. skinless, boneless chicken breast
halves, cut into thin strips
1 C. thick & chunky salsa
1/2 tsp. cayenne pepper
8 (10 inch) flour tortillas
1 (10 oz) bag baby spinach leaves

Mix together mayonnaise, cucumber, 1 T. honey,
1/2 tsp. cayenne pepper & black pepper in a bowl
until smooth. Cover & refrigerate until needed.
Heat olive oil in skillet on medium-high heat; cook
& stir chicken strips until beginning to turn golden
& no longer pink in middle, about 8 minutes. Stir
in salsa, 1 T. honey & 1/2 tsp. cayenne pepper. Reduce
heat to medium-low; simmer, stirring occasionally,
until flavors have blended, about 5 minutes.
Stack tortillas, 4 at a time, in a microwave oven;
heat until warm & pliable, 20-30 seconds per batch.
Spread each tortilla with 1 T. mayo-cucumber mixture;
top with a layer of baby spinach leaves & arrange about
1/2 C. chicken mixture on spinach leaves. Fold bottom
of each tortilla up about 2 inches, start rolling from
right side. when it’s half-rolled, fold top of tortilla
down, enclosing filling and continue rolling to
make a tight, compact cylinder. Serves 8



Pesto & Roasted Red Pepper Dip

3/4 C. pesto
1 (8 oz) pkg. cream cheese, softened, divided
1 (16 oz) container sour cream, divided
1 (12 oz) jar roasted red peppers, drained &

Mix pesto & half cream cheese in medium bowl.
Stir in half sour cream; set aside. Spoon remaining
cream cheese spread into separate medium bowl.
Add peppers, mix well. Stir in remaining sour cream.
Refrigerate both dips 2 hours. Spoon dips,
alternately, into serving bowl & swirl top with a
knife. Serve with crackers. Makes 4 1/2 C. dip

(dips can be stored in separate bowls in refrigerator
up to 24 hours.

(recipe: Kraft foods)


Shrimp Cocktail Dip

1 (8 oz) pkg. cream cheese, softened
3/4 lb. cooked cleaned shrimp, chopped
(about 2 C.)
3/4 C. cocktail sauce
1/4 C. shredded Parmesan cheese
2 green onions, sliced

Spread cream cheese onto bottom of
shallow bowl. Toss shrimp with cocktail
sauce; spoon over cream cheese. Top
with remaining ingredients. Makes
24 servings, 2 T. each.

(recipe: Kraft foods)

Hoping you’re having a nice weekend and are able to relax a bit, maybe read a book, or take a nap (or both! Around here if I sit down to read, napping is what usually happens next!)



Published in: on February 2, 2013 at 3:10 pm  Leave a Comment  
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