Buffalo Chicken Dip
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 heavy pinch dried dill
- 1/2 cup hot sauce
- 2 scallions, chopped
- Blue cheese crumbles
- Chips or vegetable sticks
Heat oven to 400 degrees.
In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
Bake until cheese is melted, approximately 15 minutes.Top with blue cheese crumbles and chopped scallions. Serve warm with chips and vegetable sticks.
courtesy Culinary.net
Fiesta Snack Stacks
- 1 pound chicken, chopped
- 1/2 cup salsa, divided
- 1/4 cup sour cream
- Eight 8-inch tortillas
- 1/3 cup refried beans
- 1/2 cup guacamole
- 6 ounces shredded cheese
Heat oven to 350 degrees.
In skillet, cook chopped chicken until done.
In medium bowl, mix cooked chicken, 1/4 cup salsa and sour cream until blended.
In small bowl, mix refried beans and remaining salsa until blended.
Lay two tortillas on baking sheet lined with parchment paper. Spread chicken mixture over both tortillas. Place second set of tortillas over chicken mixture. Spread guacamole over top tortillas. Place third set of tortillas on top and spread refried bean mixture over tortillas. Place fourth set of tortillas on top and sprinkle shredded cheese over tortillas.
Bake 10 minutes or until cheese is melted.
courtesy Culinary.net
Bacon-Wrapped Jalapeno Poppers
- 2 packages thick-sliced hardwood smoked bacon, slices cut in half
- 22-ounce package white cheddar mashed potatoes
- 15-ounce container package garlic herb cheese spread
- 20 jalapeno peppers, halved, seeded with membranes removed
- 1/4 cup brown sugar
- 1 teaspoon ground cayenne pepper
Heat oven to 400 degrees. Set bacon out to thaw to room temperature so it is pliable.
In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped to seal in mashed potato mixture.
In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25 to 35 minutes.
Let peppers cool slightly before serving, about 5 minutes.
courtesy Bob Evans
Easy Tiramisu Dip
- 1 cup heavy whipping cream
- 1 tablespoon espresso powder
- 4 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder
- Wafers or fruit, for dipping
In medium bowl, whisk heavy whipping cream and espresso powder until blended.
In large bowl, use hand mixer to beat cream cheese until smooth. Add mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture. Add espresso mixture; beat until soft peaks form.
Keep refrigerated until ready to serve.
Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.
courtesy Culinary.net
Easy Crab Rangoon
- 12 wonton wrappers
- 4 ounces cream cheese, softened
- 4 ounces lump crabmeat
- 1 scallion, sliced thin, green and white parts separated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon soy sauce
Heat oven to 350 degrees.
Spray muffin pan with nonstick cooking spray. Press wonton wrappers into muffin cups. Lightly spray wrappers with nonstick cooking spray and bake until lightly browned, 6 to 9 minutes. Let cool slightly.
In medium bowl, beat cream cheese until smooth. Combine with crabmeat, scallion whites, ginger and soy sauce. Fill each wonton wrapper with filling. Bake until filling is heated through, 6 to 8 minutes.
Sprinkle with scallion greens. Serve warm.
courtesy Culinary.net
Spiced Apple Crumble
Filling:
- 6 medium Honeycrisp apples, peeled and cubed
- 1 tablespoon white flour
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 lemons, juice only
Topping:
- 1 cup quick oats
- 1 cup flour
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/8 teaspoon salt
- Vanilla ice cream, optional
Heat oven to 350 degrees.
To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.
To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.
Bake 30 to 40 minutes, or until golden brown. Let stand 10 minutes before serving.
Serve warm with vanilla ice cream.
courtesy Culinary.net
Hummingbird Cake
- 1 spice cake mix
- 1 cup sugar
- 1 cup banana cream Greek yogurt
- 3 eggs
- 1 cup crushed pineapple
- 1 cup crushed pecans
- 1 cup flour
- 2 tablespoons butter, melted
Frosting:
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 5 cups powdered sugar
- 1 package pecans, optional
Heat oven to 350 degrees.
In mixing bowl, mix cake mix and sugar. Blend in yogurt, eggs and pineapple. In separate bowl, mix pecans, flour and butter, then add to cake mixture.
Grease two 8-inch cake pans with butter. Pour half the mixture into each pan then bake 45 minutes. Cool on rack before icing.
To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar.
Ice cake then decorate with pecans, if desired.
courtesy Cookin’ Savvy