Pull Apart Pizza Bread

Easy pull apart pizza bread!  This is a must try and sure to please recipe!   One recipe of this serves 4.  I doubled it for serving 8 people and made one in a bundt pan and the other in an angel food cake pan, both worked great! -Kristin

2 cans of refrigerated biscuits
2 cups of mozzarella cheese
8 ounce package of pepperoni (I used turkey pepperoni)
2 Tablespoons dried parsley
1/3 cup olive oil
1 cup Parmesan cheese

Optional:  Serve with pizza sauce

• Grease well a bundt pan and preheat oven to 350.
• Tear the biscuits into fourths and mix with all ingredients together.
• Place in bundt pan and bake 26-30 minutes till done.

Warm Bean Dip

My whole family fell in love with this dip the very first time I made it. I then made it again and again because it never disappointed wherever I brought it. I love that it's incredibly easy to make, has only a few ingredients, and everyone loves it! I originally found it through pinterest and the credit goes to life-as-a-lofthouse.blogspot.-Sarah

8 oz cream cheese, softened
1 cup sour cream
2, 16 oz cans refried beans
1 pkt. taco seasoning
2 cups shredded cheddar cheese
2 cups shredded monterery jack cheese

• Beat cream cheese until smooth, add sour cream, beans and seasoning. Mix until well combined. 
• Spread mixture into a greased 9x13 pan. 
• Sprinkle cheese over top.
• Bake at 350 degrees 25-30 minutes until heated through.
• Serve with tortilla chips.

Black Bean and Corn Salsa

This is a great dip for chips, on its own or as a topping to Mexican style entrees.  If you are not a big fan of cilantro don't add as much or try leaving it out all together.  You can't go wrong with these ingredients...it will be delicious either way! -Kristin

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chillies, drained
1 bunch finely chopped cilantro (or desired amount)
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, diced
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado, diced
2 tablespoons olive oil
Salt and pepper to taste

• Mix all ingredients together.

Cranberry Salsa Dip with Cream Cheese

My friend Donna made this dip for our New Years Eve party.  This is one of those dips that some will like a lot and others won't like at all.  I am posting it because I think it is awesome.  I love the ginger flavor in the cranberries.  It is very unique, tasty and very addicting if you like the flavor combo!  -Kristin

This recipe is so good! I made it with 1 T. of ginger and thought it was perfect because I'm not the hugest ginger fan but if you are then go for it!-Sarah

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers cored, seeded and minced (optional)
1/2 cup sugar
1/4 cup fresh cilantro, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese

1/8 cup sugar

Wheat Thin crackers to serve with

• Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy. 

• Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

• Mix together the cream cheese with the sugar and spread over the bottom of a pie plate.

• When the salsa is ready place that over top of the cream cheese and serve with crackers.

Hot Spinach Dip

I got this recipe from Taste of Home.  It is awesome!  I made it for a Christmas Eve party and everyone loved it.  The bacon in there makes it incredibly delicious!  You can serve this in a bread bowl to be fancy or just put in a baking dish.  The original recipe calls for just a one pound loaf of bread...but, I served it with an extra one and we ate about half of it.  The original recipe also states that fat free cream cheese and mayo do not work well with this recipe.  Also, the original recipe says to broil the bread cubes and I did not, we liked the bread soft.  -Kristin

2 packages (8 ounces each) cream cheese, softened 

1 cup mayonnaise 

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 

1 cup (4 ounces) shredded cheddar cheese 

1 pound sliced bacon, cooked and crumbled 

1/4 cup chopped onion 

1 teaspoon or more of dill weed 

1 to 2 garlic cloves, minced 

2 round, 1 pound loaves of rye or sourdough bread, unsliced

• In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
• Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell.
• Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. 
  

Pineapple Cheese Ball

I love the unusual combination of flavors in this appetizer. It's another great recipe from my mom's collection. I remember this from when I was growing up and I'm so glad I dug it out of my recipe box. It can be made with our without the pecans.-Sarah

2, 8 oz. packages cream cheese
1/4 cup sliced green onion
1/4 cup finely chopped green pepper
1 t. Lawrys
2 cups chopped pecans
8 oz. crushed pineapple, well drained

• Mix all together and form into two balls. Serve with crackers.

Cucumber Avocado Salsa

This is a simple dip to serve with tortilla chips.  My friend Juli shared and served this combination at a shower we had...it was a hit!  This is very basic so add more or less of anything you want.  -Kristin

3 cucumbers, seeded and minced
1 small red onion, diced
1 avocado, diced
cilantro, to taste
salt, to taste
lime juice, to taste

• Dice up the veggies.  Stir in the rest to taste.

Sweet Corn Salsa

This sweet corn salsa reminds of the corn salsa that Chipotle serves.  This sweet corn salsa is great with chips or on taco salad or on anything Mexican.  I love the subtle sweetness in it!  I adapted this recipe from a food blog called  Simply Scratch -Kristin

1 T. olive oil
1 poblano pepper, halved

2 cups corn, frozen
1 jalepeno pepper, halved, seeded and diced
3 T. finely diced red onion
1 T. roughly chopped cilantro
1/2-1 lime, juiced
1/2 t. sugar, or more or less to taste
Kosher salt, to taste

• Place the frozen corn in a glass dish and defrost in microwave for just a few minutes.  Drain any extra liquid.
• Preheat the broiler.
• Brush the poblano pepper with the oil and broil for just a couple minutes till just a bit softened.  Let it cool, seed it and dice it up.  (You could also do this on the grill)
• Mix together with all the remaining ingredients.

Vegetable Pizza

I've always loved this appetizer, this version uses delicious spices and seasonings to flavor the cream cheese topping on the crust. You can use any variety of vegetables on this delicious pizza, just add your favorite toppings.-Sarah

2 pkg's crescent rolls

-Press into greased jelly roll pan and bake at 350 degrees for 10 min. cool.

8 oz. cream cheese

1 cup sour cream

1 1/2 t. dill

1 t. seasoning salt

1/2 t. garlic powder

1/2 t. onion powder

-Beat cream cheese until smooth. Add sour cream and remaining seasonings. Spread over cooled crust.

chopped broccoli

chopped cauliflower

shredded carrots

chopped peppers

sliced green onion

shredded cheddar cheese

-Sprinkle vegetables evenly over crust ending with cheese.

Pretzel Dip

My friend Janice made this dip for a youth group dinner and it was a huge hit.  After it was raved about so much I had to get the recipe and try it myself and yes, it is worth raving about!  This dip is unique and has great flavor and the perfect consistency to dip pretzels in.  This dip is great with hard pretzels or soft pretzels. -Kristin

1 cup sour cream

1 cup mayo

1 cup mustard

1/2 cup sugar

1/4 cup minced dry onion

1 package of dry Ranch dressing

1 T. Horseradish

•  Mix all ingredients and let refrigerate for 2 hours before serving.

Pepperoni Pizza Puffs

My daughter Mikayla made these easy pizza puffs.  These are such a yummy snack...very addicting too.  Serve these as a snack, appetizer or along side a meal...very good!  This recipe made 36 mini-muffin cup puffs. -Kristin

1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 c. milk
2 eggs, lightly beaten
8 oz. shredded mozzarella cheese
4 oz. pepperoni, cut into small pieces

Pizza Sauce, optional for dipping

• Preheat oven to 375 and grease the mini muffin tin.
• In a large bowl, whisk together the flour and baking powder. 
• Whisk in the milk and eggs.
• Stir in the mozzarella cheese and pepperoni; let batter stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.  Fill them to the top.  Bake until puffed and golden, 20-25 minutes. 
• Serve with pizza sauce if desired.

***You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag.  To reheat bake the frozen puffs on a baking sheet in a 350 oven for 8-10 minutes.

Bacon wrapped Jalapeno's

This recipe is from the Pioneer Woman, and these are delicious! Kristin's family and ours recently went on an annual vacation together and we made these ahead and froze them. We pulled them out at the cabin and baked them up, they were a hit! I've made them several times since and they disappear quickly every time! There isn't much to them but they are worth posting!-Sarah

Jalapenos, sliced in half and seeded

cream cheese

bacon

• Stuff Jalapeno halves with cream cheese, a spoon works best.
• Wrap bacon around and secure with a toothpick. Depending on the size of your pepper's I cut the bacon pieces in thirds or halves.
• Bake at 375 degrees 20-25 minutes. If you want the bacon browned up a bit more put them under the broiler for a few minutes to finish them.

Mushrooms stuffed with Brie

This is another recipe from the Pioneer woman. I followed it exactly and it was amazing! Any mushroom lover would be thrilled to be served this yummy appetizer!-Sarah

3 T. butter

1 large package white button mushrooms, cleaned and stems removed

1 T. butter

4 T. minced garlic cloves

1/4 cup minced fresh parsley

4-5 green onions, sliced 

4 oz Brie cheese

• Melt butter in pan and toss in mushrooms, coating with butter. Sprinkle lightly with salt and saute 1 min. Remove and place in a pie plate, stem side up.
• Melt butter in same skillet and add next 3 ingredients. Toss and cook 1 minute and remove pan from heat.
• Remove brine from Brie and cut pieces to fit inside mushrooms, pressing cheese to fit. Spoon parsley mixture over mushrooms.
• Bake at 350 degrees for 15 minutes.

Pizza Dip

This is a combination of a couple of recipes. We used tortilla chips to dip it with, but pita chips would be great too. This dip has tons of great flavor.-Sarah

8 oz cream cheese, softened
3/4 cup mayo
1 t. oregano
1 t. basil
1/4 t. garlic powder

1 cup shredded mozzarella

6 oz. chopped pepperoni

3/4 cup pizza sauce

• Mix cream cheese and mayo until smooth, mix in seasonings. Stir in cheese and pepperoni.
• In a deep dish pie plate spread pizza sauce.
• Spoon dip over sauce and spread. Bake at 350 degrees about 20 minutes until melted. 

Awesome Guacamole

I got this recipe from a blog called Tammy's Recipes.  It is awesome, creamy, deliciousness! -Kristin

2 large ripe avocados

1-2 tablespoons lime or lemon juice

3 tablespoons fresh chopped cilantro

1/4 cup minced red onion

1/2 teaspoon salt

Several shakes of Red Hot or your favorite hot sauce

1/2 cup sour cream

• Place all in a bowl and mash with a potato masher. 
• ENJOY!

Buffalo Chicken Dip

There a lot of versions of this dip out there, I'm sure they are all good. This can be changed to suit your tastes, it's a quick recipe to throw together and the results are delicious! -Sarah

2, 8 oz. pkg's cream cheese
16 oz. Ranch or Blue Cheese dressing
12 oz. Red Hot
3 cups shredded chicken
2/3 cup minced celery
8 oz. shredded Montery Jack cheese

• In a saucepan heat the cream cheese and dressing until completely combined, stir in Red Hot.
• Combine chicken, celery and shredded cheese in a bowl.
• Add Red Hot mixture to bowl and mix well. Spread in a 9x13 pan and bake at 350 until heated through, about 30 minutes. Or just microwave until cheese is melted.
• Serve with tortilla chips, corn chips or celery sticks.

I've made this a few different ways, it's easily adaptable. You can substitute some of the Montery jack cheese for crumbled blue cheese, or sprinkle with cheese when it's heated through. You can also adjust the temperature of this dish by using less Red Hot. Enjoy, it's yummy!

Vegetable dip

I love that the ingredients for this yummy dip are always around to whip up a batch! Take this to your next get together, everyone will love it. -Sarah

1 cup sour cream
1/2 cup mayonnaise
1 T. finely chopped onion
2 t. dried parsley
1 t. dill weed
1 t. Lawrys

• Mix all ingredients together and refrigerate until ready to use.

Cream Cheese and Salsa Dip

Kristin has been making this for years! It's so simple, but so yummy!-Sarah

cream cheese
salsa

• Beat together cream cheese and salsa in a bowl until well mixed.

Black Bean and Pineapple Salsa

This is so different and delicious! My family loved it, but agreed that it didn't taste like salsa. -Sarah
3 cups cooked black beans (2 cans drained and rinsed)
1 pineapple, cut into small chunks
1 bunch cilantro, coarsely chopped
1 red onion, finely chopped
3 garlic cloves, crushed
3 limes, juiced
kosher salt
Anaheim pepper, finely diced (use as much as you like, using the seeds will make it hotter)

Mix all together, adjusting flavors to your liking. Serve with tortilla chips.

Homesick Texan's Salsa

This salsa recipe is off of the Homesick Texans website. It is delicious! My whole family likes spicy so I used 2 Serrano peppers...it is hot! So, start with one pepper and see what you think before adding the other. Oh, ENJOY! -Kristin

28 oz. canned tomatoes, undrained
2 Serrano peppers (or 2 jalapenos which are a bit milder)
1 c. fresh cilantro
2 garlic cloves, minced
1/4 onion, chopped
2 T. chili powder
salt
juice from 1/2 of a lime
salt to taste
dash of sugar, opt.

• Place all in blender and blend till smooth.

My family LOVES this salsa! I can't count how many times I've made it, we prefer it chunky, I put up a picture of how it looks when I make it chunky, and here's how I do it. I use the exact same ingredients, but I drain my tomatoes and I blend all the ingredients with about 1/2 a can of tomatoes until it's all mixed together, then add the rest of the tomatoes and pulse a few times until it's all chopped up.-Sarah