Savory Cream Cheese Spread or Dip

 



Happy New Year!  I love this time of year when we start fresh with a clean slate:)  At least that is what I try and do!  I get a new planner, set new goals, and clean up and organize my life.  It feels so good to have things in order.  To kick off the new year on Melandboys, I am sharing a job chart system that really works!  More on that here.  What are you doing to kick off the new year?

I have had some requests for this spread that I created for a friend's wedding reception last month.   It is so easy to make and really tasty too!  It has helped us keep one of our New Years resolutions to eat more veggies!  We also love to spread it on crackers or baguettes, bagels, sandwiches, and even add it at the very end to scrambled eggs!    Enjoy!

Savory Cream Cheese Spread or Dip

Author: Melanie

Ingredients

• 8 oz cream cheese, softened


• 2 TB milk, or half and half ( you can add more if you are using as dip)


• 2-3 TB packed fresh green onions, sliced thin or minced


• 1/2 tsp garlic salt (or just a good shake of the bottle:)


• 1/4 -1/2 cup grated parmesan cheese (fresh--NOT the stuff in the canister)


• freshly ground pepper to taste

Instructions

1. Combine all ingredients in a mixing bowl. I use my kitchen aid, any stand mixer or hand held electric beaters would work too.


2. Mix until well incorporated.


3. Store in the refrigerator until ready to use.

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Spooky Spider's Nest 7-Layer {Plus} Dip

Are you getting excited for Halloween?  I know we are!  We have our decorations out, most of our costumes bought, parties planned, and now we are just enjoying the anticipation of one of our favorite holidays.  That includes making lots of good Halloween food to my kids mixed fright and delight.  And this Spooky Spider 's Nest Dip may top the charts this year.  It is soooo good and so fast!  You could throw it together in 10-15 minutes if you have premade guacamole, which I usually keep on hand from Costco for just these occasions.  The dip tastes a lot like 7 layer dip, only better because of the extra ingredients.  And it is certainly in the spooky Halloween spirit!  A definite Go-To Halloween party recipe you'll be using for years to come.

Spooky Spider's Nest 7-Layer {Plus} Dip

Ingredients

• 1 (16 oz) can refried black beans


• 1 (1 1/4 ounce) envelope taco seasoning


• 1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)


• 1 cup salsa


• 1 cup sour cream


• 1 cup guacamole (If you don't have time to make it fresh, I like Wholly guacamole.)


• 1 1/2 cups shredded cheese


• 2 green onions, sliced


• 2 cups shredded lettuce


• 1 cup chopped fresh tomato


• 1 can jumbo olives


• A couple large bags of tortilla chips

Instructions

1. In a small mixing bowl, stir together the refried beans and taco seasoning.


2. On a large tray or bowl, spread the beans in an even circular shape.


3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.


4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.


5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes, green onions, and sliced olives over. Sprinkle cheese over.


6. To make olive spider, cut one olive length wise (body) and place in center of the web.  Cut 1/3 off the end of another olive (head) and place at top of body.  Cut one more olive in half length wise, then cut each half into 4 strips length wise and arrange on each side of the body for legs.   (You can substitute a plastic spider ring if desired)  Serve with lots of tortilla chips!

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Recipe adapted from: Divine Dinner Party

Homemade Nacho Cheese Sauce (without Velvetta)

I have been on the lookout for a homemade creamy nacho cheese sauce is smooth and creamy and does NOT use velvetta or other processed cheese.  I have tried lots of recipes with little success, until I tried this one!  This sauce is perfect!  Rich, creamy and smooth.  It is easy to make and  gluten free which is what we need at my house!    You can have fun with the flavor by stirring in different add ins according to your tastes...like jalepenos (I chopped up some bottled ones once), chilis, spices etc.  I love this recipe!  There is nothing here that you don't have on hand or that you can't pronouce--that is always nice!   LOL  You can feel a little less guilty about giving into that craving to dip your chips into some good ol' nacho cheese sauce! Yum!  With football season coming up this may come in handy for a quick game snack  OR if you are like me it may be a fun after school snack!  Yes my boys have already gone back to school!  I am missing the fun days of summer, but the good news is, now I will have some time to get back to posting on a more regular basis again:)

Homemade Nacho Cheese Sauce (without Velvetta)

Author: Melanie

Ingredients

• 8oz cheddar cheese (or a mix of half cheddar and half Pepper Jack), shredded


• 1 tablespoon cornstarch


• 1 (12 oz.) can evaporated milk, divided


• 2 teaspoons hot sauce ( I use Franks)


• pinch salt

Instructions

1. Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.


2. Stir in 1 cup evaporated milk, the hot sauce and salt.


3. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.


4. Stir in additional evaporated milk, if needed, until desired consistency is reached.

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*for a milder sauce, you can use only cheddar.  Which is what is pictured above:)

Recipe Source: Serious Eats

Feta Dip

 

I have a ridiculously easy and seriously delicious dip to share with you today.  I have made this dip several times now and it is always a big hit.  It comes together really fast with no cooking involved. Since the Feta cheese is the star here, make sure you get a good one.  I think the precrumbled kind can be dry.  I like the Presidents brand at Costco.  I buy it in bulk and cut it into squares and freeze it for when needed.  I have found this works perfectly.  The original recipe called for this Greek seasoning that I easily found at my local grocery store:

 



 

I realized that  the Greek seasoning has MSG (something I try to avoid) in it and so the next time I made the recipe I tried this seasoning and it was FANTASTIC!  I have since found another Greek seasoning that does not have MSG--so just look around in the spice isle:)



 

I found that the leftover dip--if you're lucky enough to have any--is fabulous over grilled chicken or fish, or even tossed with a green salad.  This is a great dip and you will find that people always request the recipe when you serve it:)

Today on my other blog I am sharing my favorite quick and healthy snacks for Raw Energy.  I feel so much better lately since I have been more careful to choose nutrient dense snacks.

Feta Dip
submitted by Melanie~www.thesisterscafe.com

Here’s what you need:
olive oil
1 block (1#) of feta cheese
tomatoes (any kind)…I use about 3 Roma’s
1 bunch of green onions
1 baguette--make sure it is fresh!
Greek Seasoning or Italian Rub (see above)
1 large platter or pretty dish of choice:)

Wet the platter or dish generously with olive oil.  Dice the green onions and tomatoes and sprinkle them on the olive oil.  Crumble the feta cheese and throw that on top the tomatoes and onions.  Sprinkle the Greek or Italian Rub Seasoning on top approximately 3 tsp.   If you want you can sub the seasoning pictured  with some oregano and a little pepper and some salt to taste.  Mix together gently.  Slice a fresh baguette thin and serve.  If desired (or if the baguette is not too fresh) spread each slice with a little olive oil or butter and toast .  If toasting the baguetter then be sure to serve dip with a spoon.

Recipe Source:  Clover Lane Recipes

Avocado Feta Salsa

I am pining for summer!  Who's with me?  I saw this avocado salsa dip on pinterest, and I thought with all those fresh herbs it must taste like summer.  I was right!  I sat close to the window with winter sunlight streaming in and imagined I was sitting at the patio table eating fresh herbs and tomatoes from my garden.  It wasn't quite the same (especially since I was wearing fleece pants at the time), but it was a nice day dream all the same.  Who says salsa can't be comfort food,right?

So I want to know.  What do you eat when you are pining for summer?  Or maybe I am the only one who recreates summer in a bowl to get my sunshine fix!

PS This only makes a few cups of salsa, so if you are making it for a crowd you better make more!

Avocado Feta Salsa
Submitted by Mindy ~ The Sisters Cafe

2 roma tomatoes
2 tablespoons red onion chopped (sweet onion is great too)
1 tablespoon fresh oregano, chopped (Can substitute 1 teaspoon dry oregano)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 small avocados, chopped (or one large avocado)
1 clove of garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
Dash of lime juice
1/2 cup feta cheese, crumbled

Combine all ingredients, adding the feta last.  Toss and refrigerate at least 2 hours.

 

Adapted from: Tastebook

Pumpkin Pie Dip

One of our sweet and thoughtful readers shared this recipe with us in the comments for the Chewy Ginger Snap cookie recipe.  She said it was fantastic dip for ginger snaps...and boy was she RIGHT!  This really is such a fun dip for this time of year.  I think it would make a great addition to the Thanksgiving dessert table.  In case you didn't want a whole piece of pumpkin pie--you could still enjoy a taste with this yummy dip!  Along with ginger snap cookies, I have found that sliced apples, graham crackers, pretzels and vanilla wafers are wonderful with this dip.  Make this for your next fall gathering and I guarantee it will be a hit!

Pumpkin Pie Dip
submitted by Melanie~thesisterscafe.com

15 oz. canned pumpkin
2 C powdered sugar
8 oz. cream cheese
3/4 t cinnamon
1/2 t nutmeg

Cream cream cheese & sugar. Fold in pumpkin, blending well. Fold in cinnamon & nutmeg. Keep refrigerated

Serve with ginger snap cookies, graham crackers, pretzels, and vanilla wafers.  Enjoy!

*Variation: add a 1/2 cup sour cream or greek yogurt if you like it more creamy and less sweet.

Recipe Source:   Sisters Cafe reader Pam

 

Cilantro, Lime, Avocado, Corn and Tomato Salad

We've been eating this salad almost constantly lately in an effort to use up all those yummy garden tomatoes.  We seriously love it.    This salad is simple, healthy, and oh-so-good.  And best of all, it comes together fast! My dad and husband crack me up telling me over and over again that it is one of their favorite dips.  I keep reminding them that it is a salad, but they kind of won me over when they talked me into "garnishing" my salad with tortilla chips.  Turns out, this salad can stand on its own two feet as a dip, as well.  And honestly, I'll let my husband call veggies anything he wants as long as he eats them, right?

( I would probably chop all the ingredients a little smaller if I were serving it as a dip).

Cilantro, Lime, Avocado, Corn and Tomato Salad
Submitted by Mindy ~ The Sisters Cafe

2 cups of grape tomatoes cut in halves
1 ripe avocado, chopped
2 cups of corn (fresh off the cob is best)
2 tablespoons fresh cilantro, chopped

Lime Dressing:
Juice of 1 lime (~3 tablespoons)
3 tablespoons vegetable oil
Salt and freshly ground pepper, to taste
Dash of cayenne pepper

Combine the tomato halves, chopped avocado, corn, and chopped cilantro in a bowl.  Set aside.  Whisk all the dressing ingredients in a small bowl.  Drizzle over salad, then gently mix (to avoid mashing the avocados) until well coated.   Let the salad sit for 10-15 minutes prior to serving to allow the flavors to mingle.

Roasted Red Pepper Dip

Well I'm always open to new recipes using roasted red peppers. I just love that smoky, sweet flavor. Mmmmm.  So when our Sisters Cafe reader Emilee sent me this recipe I was excited to try it... and I wasn't disappointed.  This dip has a very mild, mellow flavor that is really creamy and delicious.  I served it initially with roasted garlic artisan bread and it paired wonderfully together.  I also tried it on bagels, in a sandwich, and even in scrambled eggs - all of which were wonderful. You can't go wrong with this yummy dip!

Roasted Red Pepper Dip
submitted by Brittany ~ The Sisters Cafe

2-3 roasted red peppers (How To link here or you can use a 15oz. jar of store bought)
2 packages cream cheese
2 garlic cloves
1/4 cup Parmesan cheese
parsley

Combine ingredients in a food processor and beat until creamy.  Serve with diced artisan or french bread for dipping.

Recipe Source: Emilee

Sugar and Spice Fruit Dip

One of the best parts of summer is all the fresh fruit that is available!  Is there anything better than chilled fresh fruit on a warm summer day?  I don't think so!  I have a habit of including a fresh fruit with each meal, but last week I decided to have some fun and  presented my family with a rainbow of fruit and a fun dip to boot!  All of a sudden our ordinary Thursday night meal turned into a party!  I was a Super MOM in their eyes and it only took minutes to do!  This dip was GREAT --we all loved it.  I have had this recipe for years written on a scrap of paper, stuffed in my recipe binder and never got around to making it until now.  Too bad we missed out on years of yummy dipping!  I am bringing the rest to the pool today and I am sure the boys will finish off any fruit I pack with this dip available:)  If you want a more citrus-y dip you could easily leave out the cinnamon and add some lemon juice and zest to the lime.  I think the base of this dip is fantastic and it would be easy to tweak it according to your mood.  I can tell you that I will be making this dip LOTS more this summer!

Do you have any great ideas to get your children reading this summer?  I would love to hear them (PLEASE)  here!
And my weekly menus are back for the summer here

Sugar and Spice Fruit Dip
submitted by Melanie~The Sisters Cafe

1 8oz container of cream cheese
1 can sweetened condensed milk
zest and juice of 1 lime
1 TB brown sugar
1 tsp vanilla
1-2 tsp cinnamon

Place all of the ingredients into the bowl of a stand mixer and blend until creamy.  You could easily use a hand mixer or do it by hand, it will just take longer. Enjoy!

Peanut Butter and Chocolate Cheeseball

Oh my my my-- this recipe is DIVINE!  Seriously, the salty pretzel with the creamy peanut butter and chocolate chips is perfection in your mouth:)  I was asked to make six of these cheese balls for an activity at my church last weekend and they were a big hit!  I sure am glad that I could help or I may have never known there was such a thing as a Peanut Butter and Chocolate Cheese Ball--and that would have been tragic:) I will be making these for years to come!  YUM!

Peanut Butter and Chocolate Cheese Ball
submitted by Melanie~The Sisters Cafe

8 ounces softened cream cheese
1 cup powdered sugar
3/4 cup creamy peanut butter
3 TB brown sugar
3/4 cup chocolate chips
3/4 cup peanut butter chips

Beat cream cheese, powdered sugar, peanut butter and brown sugar until well blended.  Spoon into a large piece of plastic wrap, shape into a ball.  Freeze for at least an hour.  If freezing overnight, that at room temperature for 15 minutes before continuing.  Roll in a mixture of the two kinds of chips.  Cover again with plastic wrap and freeze for 2 hours or overnight.  Serve with pretzels, chocolate grahams, vanilla wafers or plain cookies.

Buchannan Cheese Ball

To be honest I have no idea who the Buchannans are, but I do know that their cheese ball is fantastic!  I cut the recipe out of the paper years ago and have made it ever since!  I like to make a double batch around Christmas, wrap them up cute and give them as a gift with a pretty spreader and crackers. In fact I made some this year and found cute snowman serving sets to go with them.

My family does not like pecans, so I usually substitute almonds or leave the nuts off and it is still great.  This is a classic cheeseball that everyone likes.  Perfect for holiday parties and gatherings!  And for fun,  if you are looking for sweet cheese ball--try the Sweet Cherry Cheeseball.  It is a fun twist on a classic and seriously delish!

Guess what?  When you are reading this post I will be on a flight with my 5 boys in route to UTAH!   We will be spending Christmas with my family there!  I am so excited, can you tell?!  During the Holidays this year all us Sisters will be together!  In fact, for our Utah friends,  we will be on the Fresh Living show again on December 30th to share some fun recipes!  It should be fun!  I hope you are all having a wonderful December so far!

Buchannan Cheese Ball
submitted by Melanie~The Sisters Cafe

2 8 oz packages cream cheese, softened
6-8 green onions, chopped
1 small can chopped olives
2 cups cheddar cheese
1/4 tsp garlic salt
Optional:  chopped nuts

Mix all ingredients until blended.  Divide into 2 or 3 equal parts, place each ball on a piece of wax paper.  Wrap with waxed paper and shape into a ball.   Wrap in plastic wrap or place in zip loc and store in fridge.  When ready to serve, you may roll in chopped nuts.  Makes two large or 3 small balls.

7 Layer Dip

This is one of my all time favorite appetizers and I realized that I have never posted it.  7 Layer dips are one of those classic, simple dishes that everyone loves.  I usually have all the ingredients on hand (thanks to the pre made fresh guacamole from Costco) and can whip it up in minutes for a Sunday afternoon snack, appetizer for a party or to serve to hungry guests while we wait on dinner.  There are lots of variations of this recipe, but this is our favorite:)  I like to add the salsa for extra flavor--so technically I guess this is a 8 layer dip--oh well!    Hope you enjoy!

7 Layer Dip
submitted by Melanie~The Sisters Cafe

refried beans
salsa   -we like the Herdez brand--just strain some of the juices  with your spoon to make it a little thicker
favorite guacamole  -I keep the real guacamole bags from Costco in my freezer
sour cream  -sometimes I mix in part  of a fiesta ranch dressing packet if I have it
shredded cheddar cheese blend
sliced black olives
green onions, sliced
tomatoes, chopped

Tortilla chips or Frito Scoops for dipping

**I never measure these ingredients--I just use enough to fill my dish and make the layers even and appealing!  The thickest layer is usually the beans on the bottom.

First mix about a 1/4 cup or so of water to a can of refried beans. This will make them a much better consistency for chip dipping.  Spread the thinned beans in the bottom of a casserole dish.  Top with a layer of your favorite salsa and then carefully spread dollops of gaucamole on top.  Next carefully spoon on the sourcream and spread it over the guacamole.  Now your ready to sprinkle on the shredded cheese, black olives, green onions and fresh diced tomatoes.  And Viola--you are done:)  You can dig in now or chill it for later.  Enjoy!

Italian goat cheese and pesto torta

This spread is unique, beautiful, and DELICIOUS!!!  It has a creamy double layer of cream cheese and goat cheese with layers of pesto and sun-dried tomatoes in between.  Spread on a toasted slice of baguette and you are talking about heaven!  My husband declared it to be the best thing I have ever made... ever!! Both of my kids even liked it.  I originally had it at my friend Ali's house and everyone was raving. It is absolutely fantastic.  Thank you so much Ali for sharing this wonderful appetizer recipe with me!

Italian Goat Cheese and Pesto Torta
submitted by Brittany ~ The Sisters Cafe 

4 oz. goat cheese

8 oz. cream cheese

salt, pepper

3 Tb tomato paste

3/4 c. minced, sun-dried tomatoes packed in oil 

1/2 tsp balsamic vinegar

1 c. pesto (must be thick)

 

Line medium sized bowl with saran wrap, edges hanging over.  Spray saran wrap with Pam.  Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth.  Reserve 1/3 cup mixture.  To reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and balsamic vinegar.  Mix with spatula until smooth.  Take half of goat cheese mixture and spread on bottom of bowl.  This part can be a little tricky since the plastic wrap likes to stick to the cheese and not the bowl as you're trying to spread it!  I would suggest using a large, flat spoon (like a serving spoon) and run it under hot water until the spoon is warm.  Then using the back side of the spoon, gently press the cheese mixure along the bottom of the bowl.  (The warmth of the spoon will keep the cheese from sticking to it. If it starts sticking again, go run it under the hot water again.)  Next spread with pesto, then with sun-dried tomato mixture.  Smooth remainder of cheese mixture on top using the warmed-spoon trick.  Cover and refrigerate for one hour.  Serve with toasted baguette slices

 

Note: Trader Joe's has a  sun-dried tomato bruschetta topping that works great in place of the sundried tomato layer if you want to make it a little easier.  Also, I have left out the tomato paste before and it still tasted great.  

Flawless Fruit Dip

Here is one of those staple recipes.  You know, the ones that you can always whip together at a moments notice and have it taste really good to boot?  I do some other fruit dips, but this one is kind of the basic "Go To" recipe.  Sometimes we don't think to post something this easy, but just the other day someone asked me if I knew a good and easy fruit dip.  So here it is!

Flawless Fruit Dip

Submitted by Mindy ~ The Sisters Cafe

8 oz cream cheese
7 oz marshmallow creme
1 cup whipping cream or cool whip (optional)

Whip cream cheese and marshmallow creme together.  For a change and a little added fluff, add whipped cream.  Either whip whipping creme and fold in (I like it lightly sweetened - like 1/8 cup of powdered sugar or even less)  or use cool whip (which is easier, but makes for a sweeter dip.) Serve with fruit and/or graham crackers.  Enjoy!

Cheesy Chicken Fajita Dip

I served this dip during General Conference last week, and it was awesome!  I found a recipe on the ChiChi Salsa website that looked good, so I adapted it based on what I had. I estimated a little on the amounts, and it turned out great, so don't worry too much about exact amounts. Anyway, I hope you enjoy it!  It was seriously addicting. It was gone quick, and I can't wait to make it again!

Cheesy Chicken Fajita Dip

Submitted by Erin ~ The Sisters Cafe

-

1 jar Salsa Con Queso (around 12 or 15 oz), if you have a choice, choose Medium heat.

1 (8-ounce) package cream cheese

8 oz Taco Sauce (Medium)
2 cooked and shredded chicken breasts
Tortilla chips or 1 package of 6-inch fajita tortillas

3 medium bell peppers (green, yellow and/or red), cut into strips (optional, for dipping)

-

In saucepan, combine salsa con queso, cream cheese, taco sauce, and shredded chicken. Heat over medium heat, stirring occasionally, 10 minutes or until warmed thoroughly. If desired, place cheese dip in small slow cooker or fondue pot to keep warm during serving. Serve dip with tortillas chips.
If desired, you can make your own tortilla chips using the package of fajita-sized tortillas: Coat tortilla wedges on both sides with cooking spray; place on baking sheet. Bake at 375º for 10 to 12 minutes or until golden brown and crisp.

Buffalo Chicken Dip

Just in time to finish off March Madness... I am introducing you to a fabulous new dip: Buffalo Chicken Dip.  This recipe came from my mom's friend, Cynthia Dougherty, and I thank her profusely.  Never mind the lame picture.  It really is fabulous.  It is cheesy, spicy delicious!  I served it with celery, carrots and artisan bread chunked... and I really think it would be awesome with pita chips, too.  I simply ran out of time and didn't make any this time.  We enjoyed this dip while watching our Cougars in the sweet sixteen.  Since they didn't win, the dip was probably the highlight of the night and every last little bit of it was gone by the end of the game.  So whether you need it to console you after your team loses or to help you celebrate the big win... this dip is here for you!

Buffalo Chicken Dip
Submitted by Mindy ~ The Sisters Cafe

8 oz cream cheese
¼ c. cup blue cheese dressing ( or ranch)
1 cup mozzarella

Parmesan cheese (enough to sprinkle a thin layer)
2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken)
Franks Hot Sauce (to taste)

In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese.  Mix chicken with hot sauce (to the amount of heat you like).  Place the chicken on top of the cheeses.  Bake 20-25 min at 350 degrees.

Serve with carrots, celery, pita chips, artisan bread, etc.

Cheesy Chicken and Bacon Dip

Here's a dip recipe that is sure to please the football fans this weekend.  When I made this for my husband, he gave it rave reviews.  He declared it to be 'restaurant quality' and one of the best he's had.  Just like Brittany mentioned about her husband in her cheesecake recipe, I was a little surprised to get such an enthusiastic reaction out of my usually even-keel husband, to be honest!  Apparently this is one distraction that football watchers would welcome!  :)

Cheesy Chicken and Bacon Dip

Submitted by Erin  ~  The Sisters Cafe

Recipe from chichissalsa.com

2 (10.75-ounce) cans nacho cheese soup

1 cup Chi-Chi's Thick & Chunky Salsa Medium, drained

1 (10-ounce) can Chunk Breast of Chicken, drained (I used about 1 1/2 cups of cooked chicken breast meat I had on-hand)

1 cup real crumbled bacon

Eight 8-inch Flour Tortilla Soft Taco Size, cut into wedges

1) Heat oven to 400°F.

2) In large saucepan, stir together soup, chicken, bacon and salsa over medium-high heat. Cook, stirring frequently, 5 to 7 minutes or until hot and bubbly.

3) Meanwhile, brush tortilla wedges with oil and place on baking sheet. Bake 12 to 15 minutes or until crisp.

4) Garnish warm dip with sliced green onions and additional bacon, if desired. Serve with baked tortilla chips.

Ham Cheese Ball

First, Happy Thanksgiving!!!  My birthday is today, too, so I think I have always had a special place in my heart for this holiday for that reason.  I love playing flag football (which my dad took very seriously growing up), being surrounded by my family, and overeating like crazy and not feeling one bit guilty about it.  I also love Thanksgiving because it kicks off the holiday season... which is usually packed with parties.  This cheeseball is my "What?  We're supposed to bring an appetizer?!" go-to recipe.  It is simple, yummy and best of all... can be whipped together in minutes.  I try to keep a can of smoked ham in the pantry during party season for those crazy days when I need something fast.

Ham Cheese Ball
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe Here

2 eight oz packages of cream cheese, softened
1 five oz can of smoked ham
1 1/2 cups medium or sharp cheddar cheese, finely grated
1 tsp lemon juice
Chopped pecans

In a large bowl, mix together cream cheese, smoked ham, cheddar cheese, and lemon juice.  (I use an electric mixer or my Bosch).  Form into one large ball or two smaller balls.  Roll in chopped pecans to coat surface.  Refrigerate for at least 2 hours or overnight.

One Minute Salsa and Healthy Baked Chips

This is just a small little healthy break from all the desserts we have been featuring lately:) But it will be short lived because I have an absolutely amazing Pumpkin Cream Trifle to share with you on Monday. So, with that tempting dessert coming your way, you may want to snack light this weekend:) I have joined a " lose 10 pounds by Christmas weight loss challenge". I know call me crazy! I have been following the weight watchers program (that I have from when I joined after baby boy #4). It is going great! I love that you can still have a yummy treat (like trifle) if you are smart with other choices. This is my favorite "smart" snack. It is only '2 points' on the WW program. Although, I really think that even if you are not watching your calories, this is still a great snack. It comes together fast, tastes delicious and doesn't add inches, you know?!  I got the salsa recipe from My Kitchen Cafe. Thanks Mel!

One Minute Salsa
Printable recipe here
submitted by Melanie

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. You can place the salsa in a fine mesh strainer or sieve and drain briefly if you want (I don't). Transfer to a bowl and serve.
Makes 3 cups.

Healthy Baked Tortilla Chips
4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)
Cooking spray
Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Farmers Market Salsa

I am still here in Utah staying at my parents home in Highland. It has been great with everyday a party and gathering with family and friends! Remember that recipe I promised to share for the salsa from my friend Starlie? Story here. I made it last week and it was YUMMY! Mmm-- proved to be the perfect snack to bring to an afternoon swim party with some dear friends. It was delightful to munch on with all the other Mommas as we chatted away, while all our squealing happy children splashed in the water. A delightful summery snack for a delightful summer day! Thanks Amy for the pool party and thank you Starlie for this wonderful recipe! I had the leftovers the next day on top of crustless quiche made this time with cremini mushrooms and zucchini from the garden. yum! I recommend enjoying this recipe both ways!

Farmer’s Market Salsa
Submitted by Melanie recipe from Starlie S

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango