Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened

1 teaspoon Italian seasoning

1 cup shredded Mozzarella cheese

8 oz. (jar or can) of pizza sauce

¾ cup shredded Parmesan cheese

2 tablespoons chopped green pepper

Breadsticks

2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.

7 Layer Dip

1 can refried beans

Tomatoes (diced)

1 small tub sour cream

1 jar salsa

1 tub avocado dip

1 small can of black olives

Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.

Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained

6 oz. jar of marinated artichoke hearts

1 cup grated Parmesan cheese

1 cup shredded Mozzarella cheese

½ cup grated Cheddar cheese

1/3 cup sour cream

1/3 cup sliced green onions

½ cup mayonnaise

6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.

 Nachos

½ lb. ground beef, browned and drained

1 lb. Velveeta cheese, cubed

30 oz. can Bush’s Hot Chili Beans

1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.


Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.


I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.


S’mores Pudding

INGREDIENTS: ITEMS NEEDED:

2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.

Cheeseburger Pie, Tamale Pie, and Texas Style Lasagna

Cheeseburger Pie

1 lb. ground beef                               ¾ cup Bisquick

1½ cup chopped onion                      3 eggs

½ tsp. salt                                           2 tomatoes, sliced

¼ tsp. pepper                                     1 cup shredded cheese

1½ cup milk

   Heat oven to 400°.  Grease a 10 x 1 ½ inch pie plate. Brown beef and onions; drain. Stir in salt and pepper. Spread in plate. Beat milk, Bisquick, and eggs until smooth, 15 seconds in blender on high. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.

Tamale Pie

1 pkg Doritos 14 oz.                          1 can cream of chicken soup

1 ½ lb. ground beef                            1 cup enchilada sauce                                 

¾ cup water                                       2 cup grated cheese

1 small can green chilies                   

   Brown ground beef with chilies and drain. Mix soup and sauce, pour over doritos and meat. Layer doritos, meat, sauce, and top with cheese.

   Cover with foil. Bake 30 minutes at 300°.

Texas Style Lasagna

1 ½ lb. ground beef                                    2 cups cottage cheese

1 tsp. seasoned salt                                      2 eggs, beaten

1 tbsp. diced onion                                      ½ tsp. salt

1 pkg. taco seasoning mix                            ½ tsp. cumin

14 ½ oz. can diced tomatoes, drained      12 tortillas, torn

15 oz. can tomato sauce                     3 ½ - 4 cups shredded Monterey Jack cheese

4 oz. can chopped green chilies

   In a large skillet, brown meat; drain. Add seasoned salt, onion, taco seasoning mix, tomatoes, tomato sauce, and chilies; mix well. Simmer uncovered for 15 to 20 minutes. Combine cottage cheese, eggs, salt, and cumin. In a greased 13 x 9 x 2 inch baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the cheese. Repeat layers. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.

Tater Tot Casserole

1 pound hamburger meat

½ cup chopped onion

1/3 cup sliced celery

½ teaspoon salt

¼ teaspoon pepper

1 can (10-3/4 oz) condensed cream of celery soup, undiluted

1 package (16 oz) frozen Tater Tots

1 cup (4 oz) shredded cheddar cheese

1.   In  a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper.

2.   Spoon mixture into a greased 3-qt. baking dish. Spread with the soup. Top with frozen tater tots. Bake at 400° for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted.

You can also jazz this up by adding other ingredients to it, for example, my husband and I added mushrooms to this casserole one night and it was good.

This is a very easy dinner to make and it is especially good on a night when you don't feel like spending a lot of time in the kitchen!

I hope you enjoy this recipe!! Feel free to send me any recipes that you want to share and I'll post them on here.

2 Recipes Kids Might Enjoy :)

Peanut Butter/Marshmallow/Cracker Snack


INGREDIENTS:                                         ITEMS NEEDED:

Peanut Butter                                                Cookie sheet

Marshmallows (1 bag of mini or large)             Butter knife

Crackers (salted or unsalted tops)


PREP TIME: 10 to 15 minutes
Step 1: Preheat oven to 350 degrees.
Step 2: Spread peanut butter on tops of crackers. Place on cookie sheet.
Step 3: Top the crackers with 3-6 mini marshmallows or cut large marshmallows in half and place each half on top of crackers.
Step 4: Place crackers in oven and bake for 8-10 minutes or until marshmallows are golden brown. (Note: Marshmallows will puff up while in the oven).
Step 5: Carefully remove the cookie sheet from the oven and let cool for a few minutes before heating.
You can store any left over crackers in an air tight container for up to five days.

 
SMORES PUDDING


INGREDIENTS:                                     ITEMS NEEDED:



2 Boxes of Instant Chocolate pudding         2 large bowls

1 bag of Mini Marshmallows                        Hand mixer

1 box of Honey Teddy Grahams                   Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual smores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.