2. TACO TOUCHDOWN DIP
❖ 1 can Refried Beans
❖ 8oz of Cream Cheese
❖ 1 Cup of Sour Cream
❖ 2 tbs of taco seasoning mix
❖ 1 tsp of garlic powder
❖ 1 cup cheddar cheese
❖ Preheat oven 350 degrees
❖ Spread beans over the bottom of the dish
❖ Combine cream cheese, sour cream, taco seasoning
mix, and the garlic powder.
❖ Spread the mixture evenly over beans
❖ Sprinkle cheese on top
❖ Bake 15 - 20 min
3. BAKED HAM AND CHEESE PARTY SANDWICHES
❖ ¾ Cups of melted butter
❖ 1 ½ tbsp of Dijon mustard
❖ 1 ½ tsp Worcestershire sauce
❖ 1 ½ tbsp poppy seeds
❖ 1 tbsp dried minced onion
❖ 24 mini sandwich rolls
❖ 1 pound thinly sliced cooked deli ham
❖ 1 pound thinly sliced Swiss cheese
❖ Preheat oven to 350 degrees and grease a 9x13 in
❖ In a bowl, mix together butter, mustard,
worcestershire sauce, poppy seeds, and dried onion.
Separate the tops and bottom pieces into the prepared
baking dish. Layer about half the ham onto the rolls.
Arrange swiss cheese over the ham, and top them with
remaining ham slices. Place the tops of the rolls onto
the sandwich. Pour the mustard mixture evenly over
❖ Bake in the preheated oven until the rolls are lightly
browned and the cheese has melted, about 20 minutes.
4. BUFFALO CHICKEN DIP
❖ 2 10 oz cans chicken
❖ 2 8 oz packages of cream cheese
❖ 1 cup ranch dressing
❖ 3/4 cup hot sauce
❖ 1 1/2 cups shredded cheese (your favorite kind)
❖ crackers, chips, etc to dip with (Fritos are my fav!)
❖ Mix softened cream cheese until smooth
❖ Stir in dressing, hot sauce, chicken
❖ Mix in half of shredded cheese (save the other half)
❖ Bake at 350 for 15 mins, take out then put other half
of shredded cheese on top and bake for another 5 min
5. CROCKPOT ROTEL DIP
❖ 2 cans of Rotel
❖ one box Velveeta Cheese (1 lb)
❖ 1 pound ground beef
❖ chili powder, garlic powder, salt & pepper to taste
❖ Season, brown, & drain the ground beef first
❖ Cut up the Velveeta into small cubes & add it to the
❖ Once that’s done, add the cooked ground beef & rotel
to the crock pot
❖ Season it to your liking
❖ Cook it on high for 2 hours
6. SAUSAGE AND CREAM BITES
❖ 1 lb. sausage (I use Jimmy Dean brand)
❖ 1 (8-oz) package cream cheese, softened
❖ 1 Tbsp Worcestershire sauce
❖ 1½ cups shredded cheddar cheese
❖ 2 (12-oz) cans Grands Jr flaky biscuits (20 biscuits in
❖ Preheat the oven to 375ºF. Lightly spray mini muffin
pans with cooking spray, set aside.
❖ Cook sausage in a large skillet over medium-high heat
until no longer pink. Drain fat.
❖ Stir together cooked sausage, cream cheese,
Worcestershire sauce and shredded cheddar cheese.
❖ Remove biscuits from cans and split each biscuit into
two. Place each biscuit round into muffin tin. Scoop
sausage mixture into biscuit cups.
❖ Bake for 12 to 15 minutes, until biscuits are golden
7. TACO RANCH BITES
❖ 1 lb ground beef
❖ 1 (1-oz) package taco seasoning
❖ 1 (10-oz) can diced tomatoes and green chiles,
❖ 2 cup shredded cheddar cheese
❖ 1 (8-oz) bottle Ranch dressing
❖ 5 (15-count) frozen phyllo tart shells
1. Preheat oven to 350ºF.
2. In a skillet, cook ground beef until no longer pink.
3. Add taco seasoning and diced tomatoes and green
chiles. Stir and cook for 5 minutes. Remove from heat.
4. Combine shredded cheddar cheese, Ranch dressing,
and taco meat.
5. Spoon taco meat mixture into frozen phyllo tart shells.
You can freeze for later at this point.
6. Bake for 8-10 minutes, until cheese melts. (Add 2-3
minutes to the baking time if baking frozen tarts).
8. APPLE PIE BITES
❖ 1/4 cup packed light brown sugar
❖ 1 teaspoon apple pie spice, and additional apple pie
spice (about 1/4 teaspoon) for sprinkling on top of
❖ 3 tablespoons unsalted butter, melted
❖ 1/3 cup chopped pecans (OPTIONAL)
❖ 1 small Granny Smith apple peeled, cored, and sliced
into 8 (1/2-inch) slices
❖ 1 (8 ounce) tube Pillsbury Original crescent rolls
❖ Preheat your oven to 375 degrees F. Line a baking
sheet with parchment paper.
❖ In a small bowl, combine brown sugar and apple pie
spice. Set aside.
❖ Melt butter and toss apple slices in butter, set aside.
❖ Arrange crescent roll triangles on baking sheet lined
with parchment paper. Evenly distribute brown sugar
mixture onto each triangle.
❖ Sprinkle each triangle evenly with the chopped pecans
IF YOU WANT THEM.
❖ Place an apple slice on the wide end of each triangle.
Wrap crescent roll dough around each apple.
❖ Brush each crescent roll with remaining butter.
Sprinkle lightly with additional apple pie spice.
❖ Bake for 10 to 12 minutes, or until golden brown.
Cool for 5 minutes before serving
❖ ½ cup vegetable oil
❖ 1 packet of dry ranch dressing
❖ 3-5 tsp of red pepper flakes (depending on how spicy
you like them)
❖ 1 box of original cheez-its
❖ Preheat oven to 350 degrees
❖ Mix all ingredients together in a large bowl & spread
on baking sheet
❖ Bake for 15-20 minutes stirring halfway through
10. SPINACH DIP BITES
❖ 2 cups frozen spinach chopped and thawed
❖ 6 oz artichoke hearts drained and chopped
❖ 1/2 tsp garlic minced
❖ 2 tbsp parmesan cheese grated
❖ 4 oz cream cheese softened
❖ 3/4 cup mozzarella cheese shredded and divided
❖ 1/2 tsp garlic salt
❖ pepper to taste
❖ 1 can seamless crescent dough
❖ In a bowl, combine spinach, artichoke hearts, garlic
and Parmesan cheese. Blend in cream cheese and half
of your mozzarella cheese. Season with Salt and
pepper and set aside.
❖ Using a rolling pin, lay out dough on a cutting board
and lightly stretch to a 8 x 12 rectangle. Cut dough
into 2 inch squares, so you have 24 squares total.
❖ Lightly grease a mini muffin tin and place a square in
each slot, gently pushing down to create an indent.
(you don't need to mold the cup.)
❖ Scoop one teaspoon of your spinach mixture on top of
each crescent square and gently push in, (bites will
mold to your tin while baking). Spread the remaining
mozzarella cheese over the tops of each cup.
❖ Bake at 375 for 15 - 17 minutes, until golden brown.
❖ Let cool for 5-10 minutes before moving from the tray
11. SCORE CAKE
❖ 1 box german chocolate cake mix, and any ingredients
❖ 1 (14 oz) can sweetened condensed milk
❖ 1 (16 oz) jar caramel topping
❖ 1 (8 oz) container cool whip, thawed to room temp
❖ 3-6 Heath Candy Bars, chopped
❖ Bake cake according to directions in a 9x13 pan.
❖ Let the cake cool for about 5 minutes.
❖ Poke holes in cake with the handle end of a wooden
❖ While the cake is still warm, slowly pour over
sweetened condensed milk over the top making sure
some gets in all the holes of the cake.
❖ Next drizzle the caramel topping evenly over the cake
slowly, making sure some gets in all the holes as well.
❖ Once the cake is completely cooled, Spread cool whip
over the top evenly.
❖ Sprinkle with Heath Candy bar pieces.
❖ Store in the fridge until ready to eat. Store any
leftovers in the fridge
12. JALAPENO POPPER ROLL UPS
❖ 8 slices of crisp, cooked bacon
❖ 4 jalapenos stem removed, sliced in half vertically
with seeds removed (depending on heat tolerance)
❖ 4 oz cream cheese or neufchatel cheese divided into 8
❖ 1 8-pack refrigerated crescent rolls
❖ Cut each strip of bacon in half. Cut each jalapeno half
into thin strips.
❖ Unroll refrigerated crescent rolls into separate
❖ Place two bacon halves on top of the fat end of one
❖ Layer with 1/2 oz cream cheese, and then place the
strips of half a jalapeno on top of the cream cheese.
❖ Roll from the fat end of the crescent triangle, up and
over the fillings until you reach the pointy tip.
❖ Place the tip side down onto a prepared baking tray
with parchment paper or a silicone baking mat.
❖ Bake at 375 degrees Fahrenheit for 9 to 15 minutes or
until golden brown on top and bottom of the crescent
13. BUFFALO CHICKEN CELERY STICKS
❖ ½ c hot sauce such as Frank’s
❖ ½ c butter
❖ 1 tbsp white vinegar
❖ ¼ tso Worcestershire sauce
❖ ¼ tsp cayenne pepper
❖ 1 clove garlic crushed
❖ ¼ tsp salt
❖ 2 tbsp cream cheese
❖ 1 lb cooked chicken shredded
❖ 1 bunch celery cut into 2-3 inch long pieces
❖ Ranch (optional)
❖ Green onions (optional
❖ In a medium-sized saucepan over medium heat
combine hot sauce, butter, vinegar, Worcestershire,
cayenne, garlic and salt.
❖ Bring ingredients to a boil while whisking constantly.
Once the sauce is boiling, turn off heat and add cream
cheese. Whisk until combined.
❖ Add shredded chicken to the sauce and toss until
chicken is coated.
❖ Fill each celery stick with 1-2 tablespoons of buffalo
chicken. Drizzle each stick with ranch dressing and
top with green onions. Enjoy!
14. GRAPE SALAD
❖ .8 ounces Cream cheese, softened
❖ 1/4 cup Granulated sugar
❖ 1 cup Sour cream
❖ 2 teaspoons Vanilla extract
❖ 2 pounds Red grapes, seedless
❖ 2 pounds Green grapes, seedless
❖ 1/4 cup Brown sugar
❖ 1/2 cup Pecans, roughly chopped
❖ In a small bowl combine the cream cheese and sugar.
Use a hand mixer to blend the two together until they
❖ Add the sour cream and vanilla extract to the cream
cheese mixture and mix together.
❖ Place the washed red and green grapes in a large bowl
and spoon the cream cheese mixture over them.
Gently fold the ingredients together until the grapes
are well coated.
❖ Fold in the pecans and sprinkle brown sugar over
❖ Place in a sealed container and refrigerate until ready
15. CAPRESE BRUSCHETTA
❖ tomatoes - 1 lb, perfectly ripe
❖ mozzarella - 1/2 lb ball, fresh
❖ basil - 8 leaves, large
❖ olive oil - 1 tbsp
❖ salt - to taste
❖ baguette - 1
❖ butter - 1/4 cup, melted
❖ balsamic reduction - to drizzle
❖ Slice the top off of the tomatoes, then cut in half. Remove as
many seeds as you can, then cut the tomatoes into small pieces
and put in a large bowl.
❖ Squeeze the ball of mozzarella to remove as much of the water
as possible, then cube it into small pieces and toss with the
❖ Gather all the basil leaves together, then slice thinly into small
ribbons and add to the tomatoes and mozzarella. Drizzle with
olive oil, sprinkle with some salt and toss together well. Put the
bowl in the fridge while you toast the baguette.
❖ Slice the baguette at an angle into ¾" pieces. Brush on both sides
with some butter and either broil in the oven (be sure to turn them
over once during cooking) or you can sear them in a hot skillet
until golden brown.
❖ Scoop a heaping amount of the tomato mixture onto each piece of
baguette, sprinkle with a little more salt, drizzle with balsamic
glaze and serve.
16. COWBOY CAVIAR
❖ 1/3 cup olive oil
❖ 1/3 cup white wine vinegar
❖ 1 teaspoon chili powder
❖ 1 teaspoon cumin
❖ Juice of 1/2 a lime
❖ 1 teaspoon salt
❖ 1 pound Roma tomatoes seeded and diced
❖ 15 ounces 15 ounce can black-eyed peas, drained and
❖ 15 ounces 15 ounce can black beans, drained and rinsed
❖ 11 ounces 11 ounce can super sweet corn, drained
❖ 1 red onion diced
❖ 1 cup red bell pepper diced
❖ 1 cup fresh cilantro chopped
❖ 1 tbsp sugar optional (up to 1/4 cup if preferred)
❖ In a large bowl, blend the olive oil, white wine
vinegar, chili powder, cumin, lime juice and salt
❖ Add the tomatoes, black-eyed peas, beans, corn, red
onion, bell peppers and cilantro.
❖ Cover and chill for at least 1 hour for flavors to blend.
❖ Serve with your favorite chips, as a side dish or as a
topping for fish or chicken
17. CROCKPOT MEATBALLS
❖ 1 bag of frozen meatballs
❖ 1 jar of welch's grape jelly
❖ 1 bottle of sweet baby ray's original bbq sauce
❖ Dump all ingredients into the crockpot and cook on
low for 4 hours or high for 2 hours- stir occasionally
18. COOKIE DOUGH DIP
❖ 1 (8 oz) package cream cheese, room temperature
❖ 1/3 cup unsalted butter, room temperature
❖ 1/3 cup powdered sugar
❖ 1/4 cup light brown sugar, packed
❖ 1 teaspoon vanilla extract
❖ 1/4 teaspoon salt
❖ 1 cup milk chocolate chips
❖ Graham Crackers (for serving)
❖ Using a mixer, beat the butter and cream cheese
together until light and fluffy.
❖ Add in the brown sugar, salt, vanilla extract, and
powdered sugar. Mix until smooth.
❖ Fold in the chocolate chips.
❖ Serve immediately with graham crackers, ritz
crackers, pretzels, or other goodies for dipping.
19. GOOD SEASONS SALSA
❖ 1 3.8 oz can sliced black olives drained
❖ 1 4 oz can green chilies chopped
❖ 4 green onions
❖ 1 package of good seasons salad dressing mix
❖ 1 8 oz package shredded mexican cheese
❖ Corn Chips (scoops)
❖ In a glass container - mix all of the ingredients, cover
with plastic wrap and refrigerate. Just before serving
add cheese. Serve with corn chips
20. CRACKER CANDY
❖ 40 saltines
❖ 1 cup of butter (two sticks salted)
❖ 1 cup packed light brown sugar
❖ 2 cups of milk chocolate chips
❖ Place the crackers side by side in a foil lined pan
❖ Combine the butter and brown sugar in a saucepan and
bring to a boil. Then cook for 3 minutes, stirring
❖ Next spread the mixture of the crackers and bake for 5
minutes at 350 degrees.
❖ Spread chocolate chips on top, let stand for 5 minutes
and then spread the chocolate of the crackers.
❖ Chill in the refrigerator until firm. Lay the foil on the
surface and break the crackers apart.
❖ Store in an airtight container.