Warm Bean Dip

I saw this on Life as a Lofthouse and it looked so good. I made it for the super bowl party we went to and I loved it! I didn't have the monterey jack cheese so I used cheddar and mozzarella.

Warm Bean Dip Recipe
adapted from: allrecipes.com 

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Toffee Dip

My friend gave me this recipe that came from allrecipes.com. It's so yummy!

Ingredients:
1 pkg (8 oz) cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 pkg toffee bits (found by the chocolate chips)

Beat together the cream cheese, sugars and vanilla in a bowl until smooth. Stir in toffee bits. Serve with sliced apples. Refrigerate leftovers.

Salsa

I finally made home made salsa. First time ever. I need to change the recipe a bit, but I still am in love with it already. It was a little to runny and it had to much cilantro. Other than that I think it was pretty dang good.

A few weeks ago I posted on Facebook asking for salsa recipes. Kyle's aunt suggested this one from the Pioneer Woman. I have a few others I want to try, but this was the one I decided to make first. Click on the Pioneer Woman's link, she has a ton of pictures...

Ingredients

1 can (28 oz) Whole Tomatoes

2 cans (10 oz) Rotel (diced tomatoes w green chilies)

1/2 cup Onion, chopped (I didn't put ANY in because I hate onions, even in Salsa)

1 clove Garlic, minced

1 whole Jalapeno, chopped

1/2 tsp Sugar

1/2 tsp Salt

1/4 tsp Ground Cumin

1/3 cup Cilantro (I think the recipe called for a 1/2 cup to 1 cup. I only used 1/3 cup and it was still very strong)

juice from 1/2 a Lime

Directions: Chop your garlic and jalapeno. Pour the canned tomatoes, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Pulse about 12-15 times, depending on how chunky you like your salsa. Pour into a bowl. Let sit in the refrigerator for at least an hour to chill . Serve with tortilla chips 

I don't have a food processor so I used my blender. I think it worked fine, other than like I said it was a little runny so I probably just pulsed it to many times.

Mozzarella Sticks

I saw this recipe on the Pioneer Woman Cooks and wanted to try them but actually forgot about them. Then recently I saw this recipe posted HERE. And of course you can click HERE for a great step by step by the Pioneer Woman and of course better pictures. I finally made these and they were way better than I was expecting them to be. I have been craving them since.

8 sticks mozzarella string cheese
1/4 cup flour
1 egg
1 1/2 TBSP milk
1 cup Panko Japanese bread crumbs
1/2 TBSP parsley
salt
canola oil (I only had Olive Oil so I used that instead of canoloa)
marinara sauce

Prep:
Unwrap string cheese. Cut in half.
Put flour in small bowl/plate.
Mix egg and milk in a small bowl, stirring with fork.
Add a few shakes of salt (from the salt shaker) to a small bowl or plate holding the Panko crumbs.

How to:
Roll cheese through flour to coat.
Dip flour-coated cheese in egg/milk mixture so that egg/milk is absorbed into flour coating.
Roll through Panko crumbs to coat.
When finished coating, place prepped cheese sticks in freezer for 20-30 min (to flash freeze).
Fry in 1-2" canola oil until golden brown. Allow to dry on paper-towel.

Serve with marinara sauce.

Makes 16 mozzarella sticks

Five Mexican Dip

I got this recipe from the Kraft Foods Food & Family Holiday 2010 issue. We had it for lunch today and it was super.

Ingredients
1/2 lb (8 oz) Velveeta cheese, cut into pieces
4 oz cream cheese
1 can (15 oz) black beans, rinsed and drained
1/2 tsp ground cumin
1 tomato, chopped (I didn't have any tomatoes so I just used canned, diced tomatoes)

Directions
Combine all ingredients except tomatoes in microwaveable bowl (I actually made it on the stove)
Microwave on high 4 minutes or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 minutes.
Stir in tomatoes. Serve warm with tortilla chips.
Tip: keep tortilla chips in a slow cooker set on low for warm chips
Also, I'm sure this could be made in a crock pot if you were to take it to a party or something.

Cowboy Salsa

My version...This is pretty much the same as one you'll find on simplifysuppers.com (try adding sliced cucumbers and olives)

1 Can corn
1 Can diced tomatoes
1 Can black beans
1 Can black eyed peas
cilantro
Avocados
Italian Dressing

Drain canned ingredients. Cut up avocados and mix everything together. I use about 3 avocados. I don't measure the Italian dressing, but I don't use very much because I don't like it runny. You can also add fresh Cilantro. Serve with chips.

Hot Spinach & Artichoke Dip

I got this recipe from Monica. I loved it and it has become my favorite dip recipe ever. I love it.

1/2 cup (1 stick) butter or marg. (I use less because I don't use onions)
1 cup white chopped onion
9 oz bag raw baby spinach, steamed
1 8oz pkg cream cheese
1 tsp salt
1 8oz pkg sour cream
1 1/4 cup shredded monetary jack (colby jack) cheese
1 cup grated parmesan cheese
1 14 oz can artichoke hearts drained and chopped
1 tbls granulated garlic or 2 garlic cloves

Preheat oven to 350
Melt butter in large saucepan over medium heat. Add garlic (if using onions cook about 5 minutes). Stir in cream cheese, sour cream, mont. jack cheese & 3/4 cup parmesan cheese and salt. Stir until cheeses are melted and well blended. Fold in steamed, chopped spinach and artichoke hearts until well blended. Pour mixture in a 1/2 qt casserole dish & top with remaining parmesan cheese. Bake @ 350 until top is bubbly and golden brown about 10 minutes. Serve with chips or crackers.