August 16, 2009 • 8:28 pm Comments Off
From: AllRecipes.com
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Makes: 8 servings
Ingredients
16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese
1/2 cup brown sugar
Directions
1. In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.
• 5:58 pm Comments Off
From: AllRecipes.com
Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 24 servings
Ingredients
1 (16 ounce) container sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1 (3 ounce) can bacon bits
1 cup shredded Cheddar cheese
Directions
1. In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.
August 15, 2009 • 10:27 pm Comments Off
From: AllRecipes.com
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
Makes: 14 servings
Ingredients
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions
1. In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.
• 1:33 pm Comments Off
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes: 16 servings
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives
Directions
1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.
• 1:30 pm Comments Off
From: AllRecipes.com
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Makes: 20 servings
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank’s Red Hot®)
1-1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
• 11:57 am Comments Off
From: Woman’s Day
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 12 servings
Bean Layer Ingredients
2 cans (16 oz each) lowfat refried black beans
1⁄4 cup chopped cilantro
1⁄2 tsp freshly grated lime peel
2 Tbsp fresh lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic
Guacamole Layer Ingredients
2 large, ripe Hass avocados
2 Tbsp fresh lime juice
2 Tbsp minced red onion
1 tsp salt
1 tsp hot-pepper sauce
1 Tbsp chopped cilantro
1 cup reduced-fat sour cream
1 cup (4 oz) preshredded Monterey Jack cheese blend
2 cups purchased refrigerated salsa
Garnish: cilantro sprigs and lime wedges
Serve with: assorted tortilla chips
Directions
1. Bean Layer: Mix ingredients in a medium bowl. With a rubber spatula, mound in center of a 12-in. or larger square serving plate. Shape into a flat 9-in. square.
2. Guacamole Layer: Halve and seed avocados; scoop flesh into a medium bowl. Add lime juice, red onion, salt and hot sauce and mash until dip consistency with some small avocado chunks visible. Mound in center of bean layer; spread into a flat 8-in. square, letting some bean layer show around edges. Sprinkle guacamole with chopped cilantro.
3. Top with sour cream, letting some guacamole show, then sprinkle with cheese, letting some sour cream show.
4. To serve: Drain salsa in a strainer to remove excess juice; spoon 3 diagonal rows over cheese. Garnish with cilantro sprigs and lime wedges. Surround dip with chips.
August 14, 2009 • 5:57 pm Comments Off
From: AllRecipes.com
Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 16 servings
Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Directions
1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
August 12, 2009 • 7:08 pm Comments Off
From: Ocean Spray Cranberries, Inc.
Makes: 2 cups
Ingredients
1 tablespoon cornstarch
1/4 cup water
1 16-ounce can Ocean Spray Jellied Cranberry Sauce
1/2 cup raspberry liqueur
Directions
1. Combine cornstarch and water in a small bowl. Set aside.
2. Melt cranberry sauce in a medium saucepan, whisking frequently. Add liqueur to saucepan. When mixture begins to boil, add the cornstarch mixture, whisking until sauce thickens.
3. Transfer to a fondue pot and keep warm with a low flame. Serve fondue with assorted foods, cut into bite-size pieces.
August 10, 2009 • 1:37 pm Comments Off
From: AllRecipes.com
Prep Time: 45 minutes
Total Time: 8 hours, 45 minutes
Makes: 52 servings
Ingredients
4 cloves garlic, peeled
1-1/2 cups fresh basil leaves
1 teaspoon fresh lemon juice
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2-2/3 cups softened cream cheese
1/4 cup freshly grated Parmesan cheese
1-1/3 cups sun-dried tomatoes, packed in oil, drained
1/3 cup tomato paste
3/4 cup butter
salt and pepper to taste
Directions
1. Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
2. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
3. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
4. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
5. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
6. Carefully invert dish onto a platter and remove plastic to serve.
July 29, 2009 • 10:32 am Comments Off
From: Taste of Home
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 24 servings
Ingredients
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
1 tablespoon chopped green onion, optional
Assorted crackers
Directions
1. In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers.
