3 Ingredient Rotel Dip

There are multiple ways you can make Rotel Dip but this is our favorite and figured because it hasn’t been shared here yet I better document it so my kids have it when they need it someday. It’s great to bring to a potluck or family get together and is super simple! Let’s get to it! 

Rotel Dip

Ingredients 

2 lbs Jimmy Dean sausage (this is one of the rare times I buy store bought sausage)

3 blocks of Philadelphia Cream Cheese (this is the only brand we cook with, it just works best)

3 cans of Rotel Original - undrained 

Directions 

Brown your sausage, drain off the grease. Add in your cream cheese (I chop it into smaller blocks). Add in your Rotel. Mix until everything is well incorporated. Put in a crockpot on low or warm and give it a good stir every so often.

That’s it! Super simple! 

Quick Simple Lunch

 Another goodie! So super simple! Seriously my 12 year old made them! This is great for a quick snack or a simple lunch! We used deli honey ham and it gave it a hint of sweetness! 

Ham And Cheddar Crescent Roll-Ups 

Ingredients

1 tube crescent roll dough
16 ham slices (deli)
8 cheddar cheese slices
3 tbsp butter, melted
¼ tsp garlic powder
1 tsp parsley (dried)

Directions

Preheat oven to 375°F. Roll out the crescent dough pieces. Lay down two pieces of deli ham, leaving a margin of dough on both ends then place a piece of cheese on top of the ham.

Beginning from the widest end, begin to roll up the crescent dough, encasing the ham and cheese on the inside. Then place on a parchment lined baking sheet.

Mix together the melted butter, garlic powder and parsley. Brush the butter mixture over the tops of the crescent roll-ups.
Bake for approximately 10 – 15 minutes or until the tops of the rollers are golden brown. Remove from the oven and let rest for 5 minutes as to not burn yourself on the cheese! 

Hope you enjoy these delicious Ham And Cheddar Crescent Roll-Ups!

Chicken Bacon Apple Quesadillas

These sound amazing!!!


Chicken Bacon Apple Quesadillas

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 8-inch flour tortillas
3/4 cup cheddar-jack cheese
1 cup chopped skinless, boneless rotisserie chicken breast
4 slices of bacon, cooked until crispy and crumbled
1 apple, thinly sliced
Cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, the equivalent of 1 slice of crumbled bacon, and a quarter of the apple slices. Fold tortillas in half.

3. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned. Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

New Years Eve 2011/2012

Our New Years Eve party was a success.. Lots of food and some family and friends made it for a great night! Here are some of the things we ate..


Bacon Wrapped Smokies

Ingredients
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Directions
Preheat the oven to 350 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 30 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.


Pickle roll up dip

2 -8oz cream cheese softened 
1 -16oz sour cream
4oz chopped up ham
24oz chopped up baby dill pickles
Mix well and Serve with crackers


Swedish Meatballs

2 bags simeks meatballs
3 jars bertolli garlic alfredo sauce
Cook in crockpot on low for 6 hours and turn to warm


Ranch Baby Button Mushrooms

2lbs. Fresh baby button mushrooms
2 sticks butter
2 -1oz dry ranch packets
Cook in crockpot on low for 4 hours


Taco Dip

1 -8oz softened cream cheese
1 -16oz sour cream
Ortega medium taco sauce to taste
Mix together then spread in 9x13 pan and top with lettuce, chopped tomatoes, and shredded cheddar cheese.
Serve chilled with tortilla chips


We also had deep fried turkey, cheesy potatoes, spinach dip in a bread bowl, lemon bars, mississippi mud pie brownies, fruit salad, chocolate chip cookies, and plenty more!!

Oh and we can't forget the wii games!!! Even the adults danced!! It was a good night. Thank you to everyone who spent the evening with us!

"Crack" Dip

It's tailgate time again, so I thought I would post my favorite tailgating appetizer. When we go to any potluck or tailgate, this is that I am required to bring. We call it "crack dip" because it is addictive like, well you get the idea... It combines 2 of my favorite things: sausage and cream cheese. Whats not to love?

1 lb. of sausage (You can use mild or hot. Whatever your preference)
2 brick of cream cheese
1 can of Rotel tomatoes

Brown the sausage. Drain very well (I also rinse it to get any extra grease) and return to skillet. Melt in cream cheese and Rotel. Put in a crockpot on lowest setting to keep warm. Enjoy with tortilla chips or Fritos! YUM!

Ham and Cheese Pretzel Bites

I took this recipe directly from Macaroni and Cheesecake because I think it looks SO yummy! I hope to some day be able to make these!

"If you are having a lot of guests, I would make a double batch! The dough is perfectly soft and tastes just like the pretzels you buy at the mall! I served these with a honey mustard dipping sauce and it paired nicely. This is great for any party and I made these ahead of time and then put them back in the oven to warm them up just before my guests arrived. I had people asking me what these little bites were and raving over them for days after the party."

Ham & Cheese Pretzel Bites
Source: Pennies on a Platter adapted from Pink Parsley
Yield: 42-48 bites

Ingredients:
1 package (1/4 oz) active dry yeast
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115˚F)
1 cup warm milk (110-115˚F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese of choice
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt

Directions:
In a large bowl, combine the yeast, 1 tsp. brown sugar & warm water. Let stand until foamy, about 5-8 minutes.

Meanwhile, in a small bowl, stir together 2 tbsp. brown sugar and warm milk until brown sugar is dissolved.

Once yeast is foamy, add 2 1/2 cups flour & the milk mixture to the yeast. Stir with wooden spoon until a soft dough forms. Add remaining flour if dough is too sticky. Turn the dough out to a floured surface and knead a few times, forming a smooth ball. Alternatively, you can knead in a stand mixer with a dough hook briefly until dough is smooth.

Lightly oil a large bowl with olive oil and place dough in bowl. Cover tightly with plastic wrap and allow dough to rise in a warm draft free area for 2 hours, until dough doubles in size and bubbles appear on the surface.

Meanwhile, cover a large baking sheet with parchment paper and set aside.

Once dough has risen, lightly flour a surface for rolling the dough. Turn the dough out and divide into four equal pieces. Roll one section of the dough into a 12x4 inch rectangle. With the long side facing you, press 1/4 of the ham & cheese into the bottom third of the dough. Roll the dough up tightly as possibly, starting with the filling end. Cut the dough roll into 1 inch pieces and place on the prepared baking sheet. Repeat with remaining 3 sections of dough.

Once all pieces are cut, let them rest uncovered at room temperature for 30 minutes.

Meanwhile, preheat oven to 400 degrees.

In a medium sized pot, bring 6 cups of water to a boil. Once boiling, add in baking soda and reduce heat to a simmer. Add pretzels in batches and boil for 20 seconds each, turning once. Pretzels should be slightly puffed. Use a slotted spoon to transfer pretzels back to baking sheet.

Once all pretzels are boiled, place baking sheet in oven and bake until golden brown, approximately 15 minutes. Brush the warm pretzel bites with melted butter & sprinkle with salt.

If preparing these ahead of time, you can place the pretzel bites in a 200 degree oven and warm them up for about 10-15 minutes prior to serving. You can keep them in the warm oven until your guests arrive.

Serve with honey mustard or your favorite dipping sauce.