Thoughts on a Tuesday


It’s a bit chilly here (in the 20’s) but still clear and NO SNOW! YAY! I was reading our local paper this morning and they reported that our area is not showing any signs of the ‘white stuff’ through the end of this month – January, probably, but not this week; I can live with that!

Sitting here today printing out special needs group’s newsletters and working on more recipes for ya – lots of party dips & spreads.


Spicy Crab Spread

1 (8 oz) tub Kraft Chive & Onion
cream cheese spread
1 (6 oz) can lump crabmeat, drained/
2 tsp. cayenne pepper sauce
1 tsp. lemon juice

Mix all ingredients until well blended.

Makes 12 (2 T. each) servings

Serving suggestions:

Serve with baked wonton chips. Cut
24 wonton wrappers diagonally in
half; spread evenly on 2 rimmed
baking sheets sprayed with nonstick
spray. Lightly spray wrappers with
additional cooking spray. Bake
400 degrees F. until chips are crisp
& lightly browned.

Serve with cut-up fresh vegetables

NOTE: Spread can be prepared
ahead of time; refrigerate up to
24 hours before serving

(recipe: Kraft foods)

Feta Yogurt Spread

1 (4 oz) pkg. crumbled feta cheese
1 C. plain Greek yogurt
1/8 tsp. garlic powder
1/4 C. finely chopped fresh parsley,
1 (6 oz) pkg. pita chips

Beat first 3 ingredients with elec.
mixer until well blended. Stir in
2 T. parsley. Place mixture in a
serving bowl & top with remaining
parsley. Serve with chips
Serves 12, 2 T. spread & 5 chips

(recipe: Kraft recipes)

Cracked Pepper/Parmesan

3/4 C. shredded Parmesan cheese
1/4 C. grated Parmesan cheese
1/2 tsp. coarsely ground black pepper*

Preheat oven 350 degrees F.
Combine cheeses; spoon into 14
mounds, 2 inches apart, on baking
sheet, using about 1 T. cheese
mixture for each. Flatten mounds
slightly & sprinkle tops with pepper.
Bake 6 minutes until golden brown,
rotating baking sheet after 3 minutes.
Transfer immediately to wire racks
to cool completely. Serves 14

*can substitute cayenne pepper or
smoked paprika

Note: these can be made ahead of time,
it is important to cool crisps completely
before storing in tight container at room
temperature until ready to serve.

(recipe:Kraft foods)

Cheesy Bean Dip

8 oz. cream cheese, softened
1 C. sour cream or Greek plain
1 (16 oz) can refried beans
2 T. taco seasoning mix
1 1/2 tsp. onion powder
1/2 tps. garlic powder
8 oz shredded sharp Cheddar
cheese, divided

tortilla chips for dipping

Blend all ingredients except
shredded cheese in a bowl. Spoon
half of mixture into crockpot;
layer with half of cheese. Add
remaining mixture & top with
remaining cheese. Cook on
Low 4 hours; serve with tortilla
chips.  Serves 12

Tailgate Nachos

1 lb. ground beef
2 garlic cloves, minced
1 (16 oz) box mild Mexican
processed cheese, cut into cubes
(like Velveeta)
1 (15 oz) can chili hot beans
1/2 C. chopped green onions
1 C. shredded Cheddar cheese
2 (10 oz, ea) cans petite diced
tomatoes & green chiles, drained
1/2 C. guacamole
1/4 C. sour cream
1/4 C. sliced black olives

Pita chips

In large skillet brown ground beef
& garlic until beef is thoroughly
cooked;drain. Add Mex. cheese
cubes, beans & onion; stir to
combine. Heat mixture until hot &
cheese is melted. Before serving,
add Cheddar cheese & diced tomatoes;
stir to combine. Arrange tortilla chips
on a large platter & top with meat
mixture. Top with guacamole, sour
cream & sliced olives. Serves 12

Salsa Roll Ups

4 oz. cream cheese, softened
3 T. thick & chunky salsa
4 flour tortillas (6 inch)
1/2 C. Mexican-style shredded
1/4 tsp. chili powder

Mix cream cheese & salsa until
blended; spread on tortillas.
Top with remaining ingredients;
roll up tightly & cut each into
5 slices. Serves 10

(other roll up suggestions):

Pizza Roll Ups:
substitute pizza sauce for salsa,
shredded Italian mozzarella/
Parm. cheese blend & dried
oregano for chili powder.

BLT Roll Ups:
Omit salsa, shredded cheese &
chili powder. Spread tortillas
with cream cheese; top with
1 C. shredded lettuce, 2 T. bacon
chopped & 1 chopped tomato.
Roll up & slice.

NOTE: Roll ups can be prepared
ahead. Do not cut into slices;
wrap individual filled tortillas
in plastic wrap & refrigerate
up to 4 hours before slicing &

(recipe: kraft foods)

Creamy Casserole

2 C. cooked, cubed ham
1 (16 oz) pkg. frozen chopped
broccoli, thawed/drained
1 (8 oz) pkg. shredded Sharp
Cheddar cheese
1 (6 oz) pkg. seasoned croutons
4 eggs
2 C. milk
1/2 C. Miracle Whip salad dressing
2 T. flour
2 tsp. dry mustard
2 tsp. dried basil

Combine ham, broccoli, cheese &
croutons; place in greased 9 X 13
baking dish. Whisk eggs & milk in
medium bowl until blended. Add
remaining ingredients; mix well
& pour over ham mixture.
Refrigerate 1 hour (can be refrigerated
up to 24 hours before baking

Preheat oven 375 degrees F.
Bake casserole, uncovered, 45
minutes or until center is set.
Serves 8 (about 1 C. each)

(recipe: Kraft Foods)

Crab Rangoon Dip

2 (8 oz, ea) pkgs. cream cheese

2 (8 oz, ea) pkg. imitation crab
or 2 (6 oz, ea) cans crabmeat,
1 can cream of shrimp soup
1 green onion, chopped
1 tsp. lemon juice
2 tsp. soy sauce
1 tsp. Worcestershire sauce
(optional: 2 T. sugar)

Combine all ingredients in 3-4 qt.
crockpot. Cook on Low 2-3 hours.
Serve with crackers.


Stovetop Tamale Pie

1 lb. ground beef
1 (8 oz) can tomato sauce
1 (14 oz) can kidney beans, rinsed
1/2 C. water
1 (1 1/4 oz) pkg. taco seasoning
1 (8 oz) pkg. corn muffin mix
1 C. shredded Cheddar cheese
1/4 C. sliced green onion

In large skillet brown ground beef
over medium-high heat; drain.
Stir in tomato sauce, beans, water
& taco seasoning mix; bring to boil.
Reduce heat, cover & simmer 5
minutes. Prepare corn muffin mix
accordg to pkg. directions. Drop
small spoonfuls of muffin batter
over meat mixture in skillet. Cover &
cook over medium-low heat 15-17
minutes or until corn bread is done.
Top with cheese & green onion.
Cover & cook over low heat until
cheese melts.Serves 4


Pecan Pie Bars

1 1/4 C. flour
1/2 C. brown sugar
1/2 C. cold butter

Pie Layer:
1/3 C. caramel ice cream topping
2 eggs
1/2 C. brown sugar
2 T. flour
1 tsp. vanilla
1/8 tsp. salt
1/8 tsp. baking soda
1 C. pecans, chopped

Preheat oven 350 degrees F.
Grease a 9″ X 9″ pan. Mix
together flour & brown sugar in
a bowl. Cut in cold butter until
mixture is crumbly; pat into pan.
Bake 15-20 minutes. Remove from
oven & top with caramel ice cream
topping. In small bowl, whisk eggs,
brown sugar, flour, vanilla, salt &
baking soda; stir in chopped nuts.
Bake 20-25 minutes or until set.
Allow bars to cool then cut into
squares. Makes 16 squares.


Hope your day is going well; stay
healthy and enjoy yourself a



Published in: on December 30, 2014 at 1:23 pm  Comments (1)  
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One CommentLeave a comment

  1. Hoping that 2015 is the beginning of a happy healthy year for you and yours. Love yah

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