80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish
Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.
Sunday, November 28, 2010
WHITE CHOC. PEANUT BUTTER COOKIES
1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
CHEESECAKE DIP
8 Oz. Cream Cheese, softened
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
DISAPPEARING CREAM CHEESE CHICKEN
8 Oz. Cream Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
CROCKPOT ESPINACA DIP
When making this it is best to mix this up the night before you are going to serve it to let the flavors blend good. Just mix up and put in a air tight container.
16 Oz. Cream Cheese
1/2 Pint Heavy Whipping Cream
1/2 (10)oz. Can of Rotel Diced Tomatoes
1/4 Cup Jalapeno Peppers, if you like it hot
8 oz. Frozen Chopped Spinach, cooked and drained
4 Chicken Bouillon Cubes
8 oz. Velvetta Cheese
1/2 Cup Milk
1/2 Medium Onion, chopped
Cook spinach and then drain.
Mix spinach with all other ings. in a bowl and then put in a air- tight container until you are ready to cook it in the crockpot. Let cook in crockpot for around a 1 hour. Stir ever now and then as the cheese may stick to the sides of crockpot.
16 Oz. Cream Cheese
1/2 Pint Heavy Whipping Cream
1/2 (10)oz. Can of Rotel Diced Tomatoes
1/4 Cup Jalapeno Peppers, if you like it hot
8 oz. Frozen Chopped Spinach, cooked and drained
4 Chicken Bouillon Cubes
8 oz. Velvetta Cheese
1/2 Cup Milk
1/2 Medium Onion, chopped
Cook spinach and then drain.
Mix spinach with all other ings. in a bowl and then put in a air- tight container until you are ready to cook it in the crockpot. Let cook in crockpot for around a 1 hour. Stir ever now and then as the cheese may stick to the sides of crockpot.
JOSEPHINA APPETIZERS
1 Cup Butter , softened
1/4 Cup Green Onion, finely chopped
1(4)oz. Can Diced Green Chilies or 1 (4)oz. Can Jalapenos
1 Cup Monterey Jack Cheese, shredded
1/4 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1 Loaf French Bread (baquette)
In a medium bowl combine the onion, pepper, mayo, cheese and garlic powder. Slice the bread 1/4 inch thick and spread the butter mixture on it. Let this broil until the cheese bubbles. Do not let it burn on top.
1/4 Cup Green Onion, finely chopped
1(4)oz. Can Diced Green Chilies or 1 (4)oz. Can Jalapenos
1 Cup Monterey Jack Cheese, shredded
1/4 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1 Loaf French Bread (baquette)
In a medium bowl combine the onion, pepper, mayo, cheese and garlic powder. Slice the bread 1/4 inch thick and spread the butter mixture on it. Let this broil until the cheese bubbles. Do not let it burn on top.
COCONUT CORN
1 Can Shoe -Peg corn, drained
2 Cups Rice, cooked and drained
1 Can of Coconut Milk
1/4 Cup Sugar
Cook rice and drain it. Drain the shoe- peg corn. Put rice and corn in a bowl. Add the sugar and mix well. Stir in the coconut milk and mix well again. May just need a 1/2 can of the coconut milk. Serve cold or warm.
2 Cups Rice, cooked and drained
1 Can of Coconut Milk
1/4 Cup Sugar
Cook rice and drain it. Drain the shoe- peg corn. Put rice and corn in a bowl. Add the sugar and mix well. Stir in the coconut milk and mix well again. May just need a 1/2 can of the coconut milk. Serve cold or warm.
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