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.

Dynasty Corn Pudding

Apparently this recipe is from Linda Evans, a famous actress from the Dynasty t.v. show. I don't really know anything about her or the show but I know this is an awesome recipe! My dad made it for a Christmas dinner a few years ago and I've made it a few times since. It is really delicious and my family agrees.-Sarah

2, 15 oz cans of corn drained or 3 cups fresh corn kernels
1 stick butter, melted
2 eggs
1 cup sour cream
8 oz. pepper jack cheese or Monterey jack cheese, cubed
4 oz can chilies, rough chopped or chopped green chilies (I like the bigger pieces in this)
1/2 cup cornmeal
1/2 t. salt
1/2 cup Parmesan cheese

• In a blender puree 1 cup of corn, butter and eggs until smooth.
• In a large bowl combine remaining ingredients (except Parmesan). Stir in blended mixture until combined. 
• Pour into a greased 2 qt. baking dish and top with Parmesan. 
• Bake at 350 degrees 30 minutes.

Hot Cocoa Mix

I love a great cup of hot chocolate! It doesn't even have to be that cold out, it just needs to be really delicious hot chocolate. I love having a homemade mix on hand, and the instant pudding really gives it a creamy texture. I found this in a Taste of Home magazine and it's well worth the extra time to make up a batch.-Sarah

2 3/4 cups dry milk powder

2 cups powdered creamer

1 1/4 cups powdered sugar

3/4 cup baking cocoa

1 small pkg instant chocolate pudding

Mix all together and store in airtight container.

*I've found this mix works best when added to hot milk.

Tomato Cream Sauce Pasta Bake

I found a similar recipe on a blog and had to make my own version. There are so many ways this could be changed, as long as the base stays the same. You must try the pasta with this delicious sauce! We loved it and I can't wait to make it again soon. -Sarah

creamy Alfredo sauce:
1/2 cup butter
8 oz. cream cheese, softened
2 t. garlic powder
2 cups half and half
6 oz shredded Parmesan (or grated works too)

Melt butter in saucepan, whisk in cream cheese and garlic powder until smooth. Slowly add remaining ingredients and cook over low heat until combined and heated through.

1 recipe creamy Alfredo sauce
1 24 oz. jar spaghetti sauce
2 cups shredded mozzarella
3 cups cooked, cubed chicken
16 oz. penne pasta, cooked
1 cup Parmesan cheese

• After making the Alfredo sauce add the spaghetti sauce and stir well to combine.
• Stir in mozzarella, chicken and pasta. Pour into a greased 9x13 pan and sprinkle with Parmesan cheese. 
• Bake, uncovered, at 350 degrees about 30 minutes until heated through. 

Chocolate Candy Cane Truffles

I got this recipe here Your Cup of Cake.  I followed the directions exact and they turned out perfectely.  These are easy to make and no fussy dipping involved!  -Kristin

4 oz. cream cheese, softened
1 C. powdered sugar
1 C. milk chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes

• Beat cream cheese and powdered sugar until smooth.  
• Melt chocolate chips in the microwave, careful to not burn them!
• Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
• Cover and refrigerate for about 20 minutes.
• Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
• Roll your truffles in crushed candy canes the day you plan to serve them. The candy canes slowly absorb the moisture from the chocolate and can become sticky.

Brown Sugar Butter Cookies

These are simple and delicious!  Nice and soft and a little bit chewy...perfect, easy cookie!  I adapted the recipe from here Grandma's Butterscotch Cookies.  -Kristin

3/4 cup butter, softened
1 cup brown sugar

1 egg

1/2 tsp vanilla

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

• Cream the butter and sugar till fluffy.
•  Beat in egg and vanilla until well combined.
• Stir together the flour, baking powder and salt in a separate bowl. Then mix into the butter mixture until smooth and well combined.
• Put desired amount of dough on greased cookie sheets.   Dip a fork in warm water and use it to squish down the cookies.
• Bake at 350 for 10-12 minutes.

Pumpkin Toffee Cookies with Carmel Glaze

I adapted this recipe from the blogspot Two Peas and Their Pod.  These are super yummy :)  A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze.  -Kristin

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice (optional)

1/2 teaspoon salt

1/2 cup butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits 

For the Caramel Glaze:

2 cups powdered sugar

1/2 cup caramel sauce 

2 tablespoons milk

• Mix together the dry ingredients and set aside.
• In a seperate bowl beat the butter and sugar together until creamy.
• Beat in the pumpkin, egg and vanilla.
• Gradually add the flour mixture.
• Stir in toffee bits.
• Bake at 350 for 10-12 minutes.
• Cool completely before drizzeling on the carmel glaze.

Directions for Glaze:

• Combine the ingredients and stir till smooth.
• Drizzle over cooled cookies.