Out of This World Corn Dip

From Get in My Belly

In honor of Cinco de Mayo we are having a Mexican Fiesta at recipe group. My contribution was an appetizer called Out of This World Corn Dip

I changed this slightly from the original recipe.

Ingredients:

2 Cans of Corn
1 Can of Rotel
1 Small can of green chili's
1 small can of diced jalapeños (optional- I did not use these)
3/4 C May
3/4 C Sour Cream
1 t black pepper
1/2 t garlic powder
16 oz. cheddar cheese ( I used a Mexican blend of 4 cheeses)

Mix all ingredients in a bowl and mix well. Transfer to an oven safe dish and bake at 350 degrees for 15 minutes. Serve warm with crackers or tortilla chips.

Cream Cheese Corn

What You Need

1 pound of corn ( fresh or thawed)

1 Tablespoon of butter

3 oz of cream cheese

Pepper

Red Pepper Flakes *optional*

What To Do

In a medium saucepan combine – corn, butter, and cream cheese.

When it is heated through and cream cheese is melted season with pepper and red pepper flakes.

Easy Ranch Carrots

EASY RANCH CARROTS

 

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These carrots are SO simple to make and are absolutely delicious!

Recipe type: Side Dish

INGREDIENTS

• 1 (16 oz.) bag baby carrots
• 5 Tbsp. butter
• 3 Tbsp. brown sugar
• 1 package Hidden Valley Dip Mix, dry

INSTRUCTIONS

1. Steam carrots until soft and tender.
2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
3. Serve warm.

From Chef In Training

Chocolate Coconut Chex Mix

9 cups Rice Chex cereal
3 cups chocolate chips
3/4 tsp. coconut extract
1 1/2 c. shredded sweetened coconut
1/3 c. powdered sugar

Pour the chex cereal into a large bowl and set aside.  In a medium microwaveable bowl melt the chocolate chips.  Heat for 1 minute then stir.  Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth.  Stir in the extract and pour over the cereal.  Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar.  Let is sit until the chocolate is dry, about 15 minutes.

Zupas Wisconsin Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard

Optional Toppings:
green onions
bacon bits
additional cheese, shredded

1. In a large pot, melt 3 T butter and cook the chopped onion  until translucent and golden brown. Whisk in the flour or corn starch.  Gradually stir in half and half, water, and chicken broth.

2. Add the chopped cauliflower and heat to boiling.  Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.

3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth.  Return to the pot.

4.  Add the cheeses, salt, and dijon mustard.  Serve topped with green onions, bacon bits, and additional shredded cheese.

Parmesan Garlic Noodles

I found this YUMMY recipe and picture at Happily Unprocessed.

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 cups chicken broth
1/2 box angel hair pasta (small normal sized box)
1 cup freshly grated Parmesan cheese
3/4 cup half and half
1-2 Tbs. fresh parsley, chopped fine
Salt and Pepper to taste
In a large saucepan, heat the olive oil and butter over medium heat.  Add the garlic and stir for 1 minute.  Add the chicken broth.  Turn the heat up to high and let it come to a boil.  Add the pasta and cook according to directions.  Take the saucepan off the heat and add the Parmesan cheese and stir until completely melted. Add the half and half and parsley.  It will thicken as it cools.  Serve immediately.
*I made this will Barilla gluten free noodles and it was delicious!

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }

Pesto Potatoes

Pesto Potatoes Recipe:

(Makes 6-8 servings)

 

Ingredients:

5-6 medium russet potatoes

1 (10 ounce) jar Pesto sauce

3/4 cup Parmesan cheese

Directions:

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

Reindeer Christmas Chex Mix

Reindeer Feed

• 6 cups Rice Chex® or Chocolate Chex® cereal
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Picture and recipe courtesy of Butter With a Side of Bread

Cream Cheese Chicken Chili

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

I usually remove the cream cheese and mix it up well in a small bowl before stirring it back into the chili or it can be lumpy. I also remove my chicken at this time to shred it and then I put it all back in the crockpot and stir.

Frozen Candy Bar Dessert

Crust:
16 oz. chopped pecans
2/3 C. brown sugar
4 T. melted butter
1 t. vanilla

*Grind up pecans in blender until fine, add brown sugar, melted butter and vanilla. Bake at 350 degrees for 12-15 minutes. Cool in fridge. This is enough for a 9 x 13 size.

1st Layer:
2- 3.4 oz instant vanilla puddings
2 C cold  milk
4 C. butter pecan ice cream, softened

*Whisk puddings and milk until thickened, fold in ice cream until smooth. Spread over cooled crust.

2nd Layer:
8 oz. cool whip
1 Butterfinger candy bar, crushed

*Spread cool whip over ice cream layer and sprinkle candy bar bits over cool whip. Cover and freeze for at least 2 hours before serving.

The original recipe for this called for a graham cracker crust but to make it gluten free I did a pecan crust and it was really good with it. You can substitute a graham cracker crust though if you want.

Picture and recipe courtesy of Taste of Home

Cheese Dip

8 oz. cream cheese, softened
1- 5 oz. jar Kraft Roka Blue Cheese
1- 5 oz. jar Kraft Old English Cheddar
1- 5 oz. jar Kraft Pimento Cheese
5-6 green onions, sliced
1 t. Worcestershire sauce
Sliced almonds (if desired)

Combine all ingredients. If refrigerated for a while this can be made into a cheese ball, otherwise it can be eaten as a dip with crackers or vegetables.

Chicken Poppyseed Salad

Mix together in a bowl:

Spinach leaves
Romaine leaves
Grilled chicken (grill with lemon pepper seasoning)
Red onion (sliced thin)
Crispy Bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (you can sugar the almonds if you want.  Put sliced almonds in a pan with sugar and a little butter.  Cook on medium heat until the sugar and butter coat the almonds and the almonds are slightly browned.)

Dressing:
1 1/3 c sugar
2 tsp salt
2 tsp dry mustard
2/3 c red wine vinegar
3 tbsp chopped onion
2 c canola oil
2 tbsp poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending till thick. Stir in poppy seeds.

Loaded Baked Potato Chicken Casserole

Ingredients

• 2 lbs chicken breasts, cubed 
• 10-12 small red or russet potatoes diced
• 1/2 cup olive oil
• 1  tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican blend cheese, shredded
• 1/2 c. crumbled bacon 
• 1/2 c. chopped green onion 

Directions:

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper & garlic powder. Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream or ranch dressing.

This is one of my family's favorite meals! 

 Picture and Recipe Courtesy of My Sweet Little Steiner Family

Loaded Baked Potato Salad:

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

In a medium bowl whisk together the mayonnaise and sour cream until well mixed.  Add 3/4 of the chopped chives along with some salt and pepper.  Whisk to mix. Fold in the cheese and bacon.  Cover and chill for thirty minutes.

 Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.  Fold the cooked potatoes into the chilled dressing.  Garnish with the remaining chives.  I recommend serving this warm or at room temperature because it’s not as good cold. 

Serves 6-8

The original recipe called for chives but I used green onions and liked it a lot. I also used bacon pieces instead of cooking fresh bacon. I just crisped the bacon bits in the microwave for a few seconds before adding them to the dish. 

Picture & Recipe courtesy of Veronicas Cornucopia

Pizza Dip

Recipe and Picture courtesy of www.simply-gourmet.com
Recipe: Pizza Dip

2-8 oz packages of cream cheese, soft
1 cup of mayonnaise
1 cup of mozzarella cheese + 1.5 cups for topping dip
1/4 cup of parmesan cheese
3 tablespoons of green onion
1 cup of pizza sauce or marinara (you can use less, we just like the sauce)
toppings:  pepperoni, olives, mushrooms, red onion, hamburger, bell pepper, bacon, etc…


Preheat oven to 350. In a medium bowl, combine soft cream cheese, mayonnaise, 1 cup of mozzarella cheese, green onions and the parmesan cheese.  Stir well.

I used a round glass pie pan to cook it in.
Spread the cheese mixture in the bottom of the pan first.
Spread the pizza sauce next.
Sprinkle the cheese over the sauce.
Decide on your toppings and scatter those around the top of the cheese.
Bake the dip for 25 minutes or until bubbly.

Serve with chunks of french bread.

This dip is very hot when it comes out of the oven. Please be careful.  The cheese makes it stringy and gooey.

Grilled Chicken Caesar Pasta Salad

Ingredients:
3 cups grilled chicken, cut into bite-size pieces
6 oz (about 1/2 box) penne pasta, cooked and cooled*
4 cups Romaine lettuce, cut into small pieces
1 cucumber, diced
1/4 cup fresh basil, thinly sliced
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, cut in half
1/2 cup shredded Parmesan cheese (we used pre-shredded cheese that you buy in a bag)
1 bottle of your favorite Caesar salad dressing (I used Cardini's)

Directions:
Mix together all ingredients EXCEPT for the dressing. Pour desired amount of dressing on top (we used about half a bottle) and serve immediately (the salad starts to go soggy if you pour the dressing on ahead of time).

Makes 4 large servings.

To make this gluten-free I used some Gluten-Free pasta that I found at Wal-Mart.

Picture and recipe courtesy of http://sixsistersstuff.com

Honey Mustard Chicken with Bacon

Ingredients:
4 boneless, skinless chicken breasts
3/4 C honey
1/2 C mustard
lemon pepper to taste
4 slices of cooked bacon, cut in half
1 C. shredded mozarella cheese

Place chicken breasts in baking dish. Mix honey and mustard and spread over chicken. Sprinkle with lemon pepper to taste.  Bake for 25 minutes at 375 degrees. Remove from oven and place strips of bacon on the chicken (I laid the two pieces of bacon side by side crossway over the chicken) and then sprinkle cheese over the bacon. Put back in over for about 10 minutes more. Until cheese is melted and bubbly.

Pumpkin Better Than... Cake

Recipe and picture courtesy of http://somethingswanky.com

Recipe:

1 Box Yellow Cake Mix
1 14 0z. Can Pumpkin Puree (not pumpkin pie filling)
1 t. pumpkin pie spice
1 can sweetened condensed milk
8 0z. container of cool whip, thawed
1 bag of toffee bits
caramel topping to drizzle over cake

Mix yellow cake mix with pumpkin puree and pumpkin pie spice (batter will be thick). Pour into well greased 9 x 13 baking dish. Bake at 350 degrees for the amount of time on the cake mix box it calls for a 9 x 13. Test with toothpick when done- toothpick should come out clean.

Let cool for about 10 minutes. Poke holes all over the cake. I used the end of a wooden spoon and made holes all over about 1"-2" apart. Pour the sweetened condensed milk all over making sure it fills those holes. Cool in refrigerator for about an hour then frost with cool whip, sprinkle toffee bits all over cake and drizzle with caramel. Refrigerate for a few more hours (at least 3-4) but the longer it sits in the fridge the better it is!

I made this with a Betty Crocker Gluten-Free yellow cake mix so it could be gluten-free

Fluffy Orange Fruit Dip

1 8 oz package cream cheese
2 tsp orange zest
3 tbsp fresh orange juice
1/4 tsp vanilla
pinch of salt
1 (7 oz) jar marshmallow cream

Beat cream cheese, orange zest, orange juice, vanilla, and salt until smooth and creamy.  Add marshmallow cream and beat until combined.

Serve with any chopped fresh fruit.