Brown Sugar Apple Dip

 

~8 oz. cream cheese, softened

~1 cup brown sugar

~1 tablespoon vanilla

~ Heath Toffee Bits

~ Caramel

 

 

Instructions

Beat it all together and continue to beat until fluffy!! Place in dish and sprinkle with Toffee Chips and drizzle with caramel sauce.

Super Bowl Dip

• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Ro*tel tomatoes (Original), undrained
  

1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink.  Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally.  Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine.  A splash or two of milk can be mixed in if you like a slightly looser dip.  We like it thick and hearty!  Serve with tortilla chips or your favorite dipping chip.

 

Caramel Cheesecake Dip

Cream Cheese Filling (or store bought)
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve

Method:
This is the method is to make a layered dip, for a quick method see note below.
Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches.
Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Scrap down the sides of the bowl. Add the heavy cream and powdered sugar, mix well, until smooth. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.) Spoon on a layer of caramel. Sprinkle with a layer of chocolate chips and the Health pieces. How much you use is up to you but don't go to overboard or you may have trouble spreading the top layer of cream cheese.
Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier. Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer. Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight. Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the pan and the plastic wrap. Spoon caramel sauce over the top of you cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.

Caramel Sauce

Ingredients:
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt

Method:
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.

Layered Shrimp Dip

8 oz Cream Cheese

6 oz Cocktail Sauce
1/4 cup thinly sliced Green Onions
4 oz can of Tiny Shrimp, rinsed and drained
1 box of Club Crackers

Steps

1. On a serving platter, spread Cream Cheese into an even layer.
2. Evenly spread the Cocktail Sauce over the top of the Cream Cheese.
3. Sprinkle the sliced Green Onions over the Cocktail Sauce.
4. Finally, sprinkle evenly the rinsed and drained Tiny Shrimp on top of the layer dip.
5. Chill the refrigerator for 30 minutes. Serve with Club Crackers. Enjoy!

Salsa

14 oz of diced tomatoes

1 can of Rotel

1/8 cup chopped onion

1/2 clove of garlic

1/2 Jalapeno chopped

1/8 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon cumin

1/4 finely chopped cilantro

1/4 squeezed lime

Throw all ingredients is food processor and plus 4-5 times. Refrigerate at least 1 hour.

This is one recipes that is always in our fridge. I make it every Sunday and we use it during the week on things like breakfast burritos, tacos etc..

Olive Bread

This is so good! I don't really like olives, but I loved this bread. Jason said is like something you would get at Olive Garden. I guess that a compliment.

1 loaf of French Bread
6oz of Pimiento Stuffed Green Olives ( I leave these out)
6oz Black olives
2 Green Onions
1 Stick of Butter
1/2 Cup of Mayonnaise
3/4 Pounds of Monterey Jack Cheese Grated

Roughly chop both black and green olives. Slice green onions into thin pieces.

Combine butter mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French Bread that has been sliced lenghtwise. Bake at 325 for 25 to 30 minutes or until cheese is melted and browning.

Fruit Dip

1 block of Cream Cheese

1 (8oz) Cool Whip

1 can Sweetened Condensed Milk

Whip together and serve with fresh fruit.

Stuffed Mushrooms

Sausage

8 oz Cream Cheese

Mushrooms

Brown sausage. Add cream cheese. De-core mushrooms and add filling. Bake at 400 degrees until brown.

Corn Salsa

1 can Black Beans (drained)
16 oz of corn (frozen or canned)
1 green pepper (chopped)
1 red pepper (chopped)
1 cucumber (peeled & chopped)
1 avocado (chopped)
1 small bottle of Zesty Italian Dressing.
1 bunch of cilantro (chopped to taste)

Mix and refrigerate 1 hour.

Ranch Cheeseball

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheese
sliced, toasted almonds

Mix cream cheese, ranch mix and grated cheese. Form into a ball and roll in almonds. Wrap and refrigerate until ready to serve. Serve with crackers.

Ashley's Cheese Dip

8oz Cream Cheese

1/4 Cup HOT salsa

1/2 cup sour cream

2-3 cups shredded cheese

Mix all & bake!

Nancy's Salsa

1 large can diced plain tomatoes

1 large can crushed plain tomatoes (Some canned tomatoes have seasoning in them, don't use)

1 large chopped green onion

1 large yellow onion (purple is alot stronger)

Hot sauce to taste

I use a food processor, put in the onions and green peppers, chop to small sizeput in larger bowl

Put one can of tomatoes in processor, run for just a second, add some salt, pour into onion and pepper mixPut in other can of tomatoes, add hot sauce to taste, mix for a second then add to remaining mixture, stir add more salt or hot sauce for taste (remember as it rest in fridge the hot sauce can get hotter)Put in fridge for a couple of days before using if you can, (just enhances the taste)Will last for a couple of weeks, always keep in fridge.

Cocktail Meatballs

1 lb of ground beef

1/2 cup bread crumbs

1/3 cup minced onions

1/4 cup of milk

1 egg

1 Tablespoon snipped parsley

1 teaspoon Salt

1/8 teaspoon pepper

1/2 teaspoon of Worcestershire sauce

1/4 cup of shortening

(or you can just buy some frozen meatballs)

Sauce:

1 (12oz) Bottle Chili Sauce

1 (10oz) Grape Jelly

Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients. Gently shape into balls. Melt shortening in frying pan; brown meatballs. Remove meatballs from pan. Pour out fat. Heat chili sauce and jelly in pan, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer about 30 minutes. Makes about 5 dozen.