Hot Reuben Dip

My husband's favorite sandwich is a Reuben.  I have to admit, although I originally turned my nose up at them, they are pretty tasty.  For the Superbowl (I know, it was for-ev-er ago!) I decided to make him his favorite sandwich.  In a dip.

This hot Reuben Dip tastes just like the sandwich.  The leftovers were even the filling for a grilled sandwich. YUM!

If you love Reuben sandwiches, you'll love this dip!

1 (8 ounce) package cream cheese, softened (pretty sure most good dips start out this way)
1/3 cup thousand island salad dressing
1/2 pound pastrami, deli sliced and then chopped into about 1/2-inch pieces
1 cup sauerkraut
1 cup Swiss cheese, shredded

Combine cream cheese and thousand island dressing and mix until smooth.  Add pastrami, sauerkraut, and Swiss cheese and mix until combined.  Pour into a greased 2-quart baking dish and bake at 350 for 15-20 minutes, or until hot.

Recipe adapted from Will Cook for Smiles.

Jalapeno Popper Dip

I love Jalapeno Poppers, so when I figured out they could be made into a dip, I was excited!  The kids weren't excited though.  When I told them I was making a dip they thought I was talking about a bean dip.  Like my Hot Cheesy Bean Dip or my Layered Bean Dip.  When they found out I was making Jalapeno Popper Dip instead, they were a little disappointed, to say the least.  And then they tried it.  No more unhappy kids!!  This stuff is good!

1 (8 ounce) package cream cheese
1 cup sour cream
2 cups cheddar cheese, shredded
1 (4 ounce) can diced jalapenos
1/4 cup butter, melted
1 cup bread crumbs (I used panko bread crumbs because that's what I had on hand)
1/4 cup Parmesan cheese, shredded
1 1/2 teaspoons dried parsley

Combine the melted butter, bread crumbs, Parmesan cheese and parsley in a small bowl.  Mix until combined and set aside.  Combine the cream cheese and sour cream and mix until smooth.  Add cheddar cheese and jalapenos and mix until combined.  Pour into a 2-quart baking dish and top with bread crumb mixture.  Bake at 350 for 15 minutes or until hot.

Recipe adapted from Spend with Pennies.

Easy Roasted Red Pepper Hummus

With summer just around the corner, I'm on the look out for snacks and meals that won't heat up the house.  This Easy Roasted Red Pepper Hummus is a perfect snack or meal for the summer time, or anytime.  Now if only I could get the kids to eat more than 1 or 2 bites of it...

I served my Easy Roasted Red Pepper Hummus with pita crackers (A. Maze. Ing!).  Because the kids don't dig hummus (what's the matter with them!?), I shared some with a neighbor.  She couldn't stop raving about it and said her babysitter loved it as well.  

1 (15 ounce) can garbanzo beans, drained with liquid reserved
2 tablespoons tihini
2 tablespoons fresh squeezed lemon juice
1/8 teaspoon cumin
1/3 cup roasted red pepper
1/4 teaspoon salt
2 cloves garlic

Place all ingredients (except liquid from the beans) in the bowl of a food processor.  Process until smooth, adding liquid from the bean, as needed, to reach desired consistency.  Store in the refrigerator.

Recipe from The Royal Cook - an original!

Linked on Show Me What Ya Got, Sweet and Savory Saturdays, Pinworthy Projects, Finding the Pretty & Delicious, Manic Monday, Party in Polka Dots and Efforts and Assets.

Hot Cheesy Bean Dip

I've never really thought of bean dip as being beautiful, but after 1 bite, my 13 year old exclaimed "Oh Mom, this is beautiful!"  I'm a little behind on the teen lingo of today, but I'm pretty sure that was a good thing.  Especially since he couldn't stop eating it.  Neither could my 6 year old.

I somehow managed to have a little left over and spread it on a tortillas for lunch yesterday.  Not only did my 4 year old eat her lunch, she ate half of mine!

I am a new contributor on Homegrown and Healthy.  Hop over and check out one of my favorite soup recipes today and feel free to say hi to me over there as well. :)

1 (16 ounce) can refried beans
1 (4 ounce) can diced green chiles
3/4 cup sour cream
1 tablespoon dry ranch dressing mix
2 1/2 cups shredded cheddar cheese, divided

Combine all ingredients, except 1 cup of cheese, and mix until well combined.  Evenly spread into a 9 inch pie plate and top with remaining 1 cup cheese.  Bake at 350 for 30 minutes. 

Recipe from The Royal Cook - an original!

Linked on Fancy This Friday, Six Sisters' Stuff, Manic Monday and Tatertots and Jello.

Cranberry Cream Cheese Dip

I've never been one to eat fruit in salsa.  I've always thought it was weird.  Until I tried this Cranberry Cream Cheese Dip.  It was a life changing moment.  I quickly fell in love with the dip and made some for my sweet hubby.  I had him try it out before dinner and he took the plate and a package of crackers and told me he wasn't going to be hungry for dinner.  I think that was a good sign.

1 bag fresh cranberries
1/2 bunch cilantro
1 jalapeno, seeded and cut into 4-6 pieces
1 bunch green onions, cut into 2 inch pieces
1/2 cup sugar
1 teaspoon cumin
1 (8 ounce) package cream cheese, softened

Place cranberries, cilantro, jalapeno and green onions in the bowl of a food processor and process until finely chopped.  Pour into a medium sized bowl and add sugar and cumin; mix well.  Spread cream cheese onto a serving platter and top with desired amount of cranberry salsa (I use about 3/4 of the salsa).  Serve with tortilla chips and/or crackers.

Recipe from my friend Tasha.

Linked on Tatertots and Jello.

Pumpkin Cookie Dough Dip

I'll let you in on a little secret.  This Pumpkin Cookie Dough Dip is healthy!  Did I mention it's also delicious and doesn't taste healthy?  Well, it is, and it doesn't.  My kids loved dipping the little graham crackers into the dip and eating it.

1/2 cup pureed pumpkin
1 (15 ounce) can white beans or garbanzo beans, drained and rinsed well
1/2 cup quick oats
1 1/2 teaspoons cinnamon
1/4 teaspoons salt
1/4 teaspoons baking soda
2/3 cup brown sugar
1 1/2 tablespoons coconut oil (or other oil or butter)
1 teaspoon vanilla extract
2 tablespoons milk, if needed

Combine all ingredients in the bowl of a food processor except milk and process until smooth.  Add milk, 1 tablespoon at a time, if needed for consistency.  I sprinkled the dip with a few mini chocolate chips because we love Pumpkin Chocolate Chip Cookies so much and served it with graham cracker sticks.

Recipe adapted from Chocolate Covered Katie.

Linked on Sweet as Sugar Cookies.

Olive Penguins

Aren't these Olive Penguins the cutest things ever!?! They are also delicious. Cute and delicious? Can't beat that. Who knew cream cheese and olives were SO good together? One of my new favorite snacks. :)

For preschool with my 3 year old, we were learning about winter. What better snack than cold loving (edible) penguins? She not only love eating them, but also like to help put them together. She was even nice enough to save a couple for her big sissy who was at school when we made them. What a little sweetie!

These Olive Penguins would be super cute for a winter party.

1 can jumbo olive
1 can small or medium olives
1 (3 ounce) package cream cheese
1 carrot, sliced

Take the jumbo olives and cut about 1/4 of the olive off (up and down where the belly of the penguin will be. Feel free to eat the part you cut out. We love olives and didn't let a single piece go to waste :)). Fill each of the jumbo olives with cream cheese. Take each carrot slice and cut a small triangle out. To assemble, place a carrot slice down first with the cut out part to the front. Place a jumbo olive on top of the carrot with the white, cream cheese, side toward the front. Top with a small or medium olive with the cut out circle end toward you. Push a toothpick down through the center to hold the penguin together. Put the carrot triangle in the circle for the beak. Enjoy your cute and yummy snack!

Linked on Get Your Brag On and Meatless Monday.

Queso Blanco Dip (White Cheese Dip)

This dip is creamy cheesy and totally dip-able! It has great flavor and was loved by all. Did I mention it is a restaurant recipe? Not sure which one, but it is. After just one bite, you'll be in love.

1 1/4 lb White American Cheese, cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Recipe from Pennies on a Platter.

Cheesy Artichoke Dip

I made this amazing Cheesy Artichoke Dip for the Super Bowl last month. I know it's been a while, but it's definitely worth wait. It's creamy, cheesy and just plain fantastic. Out of all the dips I made, this was my favorite and my hubby's favorite. The baby (okay, toddler) even loved it!

1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup sour cream
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1 can diced green chilies
1 can artichoke hearts

Mix all ingredients in a medium sauce pan. Heat over medium-low heat, stirring occasionally until cheeses melt. Serve warm.

Recipe from my friend Connie.

Layered Bean Dip

My hubby LOVES Layered Bean Dip. He actually asks me to make it once in a while, and that's really saying something! The entire family loves this dip. It is so cute to watch the little ones dip their chips in it. Especially the 1 year old.

1 can re-fried beans
1 cup sour cream
1/2 cup shredded cheddar cheese
1/3 cup sliced green onions
1/3 to 1/2 cup diced tomatoes
1/3 to 1/2 cup sliced olives

Spread beans on the bottom of an 8 x 8 inch dish. Spread sour cream on top of beans, then sprinkle with cheese, green onions, tomatoes and olives.

Hummus

Now that I am finally on the hummus train (if only the kids would hop on, too.....), I decided to give another recipe a try. This hummus is full of flavor and very tasty on fresh veggies. It would make an excellent appetizer for your Christmas party.

1(15.5 ounce can) garbanzo beans, drained, liquid reserved
1/3 cup tahini or sesame paste
4 cloves minced garlic
1/3 tablespoons freshly squeezed lemon juice
1 teaspoon dashes hot sauce
1 to 2 teaspoons salt

Place all ingredients (with 2 tablespoons of the reserved liquid) in a food processor and process until coarsely pureed. Add more reserved liquid or lemon juice if needed. Hummus should be thick.

Recipe adapted from Barefoot Contessa

Pork Egg Rolls

I made these egg rolls for my little (big) guys birthday to go along with Noodle Stir Fry and dipped them in The BEST Teriyaki Sauce Ever. They were a hit! My little (big) guy said they were Awesome! His buddy that was over said they were 10 times better than the ones they serve at the school. My little (big) guy said they were a million times better than the ones they serve at their school. His buddy agreed. I wouldn't know about the ones at their school, but these egg rolls are pretty darn good, if you ask me.

1 pound ground pork
1 1/2 teaspoon freshly grated ginger(ground ginger would work as well)
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
1/4 cup shredded carrots
2 tablespoons soy sauce
1 package egg roll wrappers
2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, soy sauce and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll (I brushed it along the entire edge except the bottom corner that folded up over the filling first. It sealed it a little better). Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Recipe from Allrecipes.

Roasted Red Pepper Hummus

I just tried a sample of hummus for the first time last week at the grocery store. I know, I know. I'm a little late jumping on the hummus train, but better late than never, right? Anyway, it was absolutely delicious and so I decided to try making some. It had to be red pepper hummus, because that's what I tried, so I spent a while looking for the perfect recipe. I came across this one at MD School Mrs, and decided it was "the one". It turned out excellent!

1 can garbanzo beans (drain, but reserve the liquid into a separate bowl)
1/3 cup roasted red peppers
2 tablespoons tahini (sesame paste - find it in the international foods aisle or by the peanut butter.)
3 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1/4 teaspoon salt
1 tablespoon extra virgin olive oil

Place ingredients into blender or food processor. Add in about 1/4 cup of the reserved liquid. Begin to pulse the mixture, scraping down the sides. Gradually add in more reserved liquid, if needed, until mixture becomes creamy and smooth. Refrigerate at least 1 hour before serving. I served mine with tortilla chips, but would also be fantastic with fresh veggies or pita chips.

Baked Chicken Taquitos

I had left over Mama's Rice and beans that needed to be used up. As I was looking through the fridge and freezer to find something to go with them, I found some frozen taquitos. Just as I was about to pull them out, I remembered a bunch of corn tortillas I had sitting in the fridge that needed to be used up. A funny little light bulb went on and I thought, "I can make those". Having never attempted to make taquitos before, and not having a recipe to go by, I made these tasty little buggers. I honestly had no intention on putting them on here (the results were unknown as I was making them), but when the kids loved them, I decided to. The family really liked them (and I liked how simple they were).

1 (12.5 oz) can chunk chicken breast, drained or 1 1/2 cups shredded chicken
1 cup cheese, shredded (I used cheddar)
2/3 cup salsa
14-16 (6 inch) corn tortillas

Combine chicken, cheese and salsa, mix until well combined. Heat tortillas to soften. Place a rounded tablespoon of filling in each tortilla and roll. Place seam side down on a baking sheet. Spray with cooking spray or butter spray (I used I Can't Believe It's Not Butter Spray) Bake at 400 for 15 minutes or until crisp. Recipe from The Royal Cook - an original!

Chile Cheese Pinwheels

I tried out these Chile Cheese Pinwheels for the Super Bowl. They were fantastic! I first tried these at Bunko and fell in love. They are great dipped in salsa (Quick and Easy Salsa would be perfect with them!), or eaten just plain.

I adapted this recipe from one I found at Real Mom Kitchen.

4 ounces cream cheese, softened
1 cup shredded mild cheddar cheese
½ cup (4 ounce can) diced green chiles
½ cup (about 3) sliced green onion
¼ cup chopped ripe olives
4 (8-inch) soft taco-sized flour tortillas (I used the kind you cook)
Salsa

Combine cream cheese, cheddar cheese, chiles, green onion, and olives in a medium bowl. Spread ½ cup cheese mixture over each tortillas and roll up. Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour. Remove plastic wrap; slice each roll into ¾ inch pieces. Serve with salsa for dipping.

Stuffed Mushrooms

There is only one word I can think of to describe these stuffed mushrooms - AMAZING! They are absolutely delish! Some of my most favorite things put together in one tasty little bite. Cream cheese, bacon and mushrooms. How can you go wrong? If you ask me, you can't.

I am not a football fan , but I decided to try these tasty little morsels for the Super Bowl. Honestly, I only like the Super Bowl for the food. Oh, and because it is the end of the football season. Pretty good reason to celebrate if you ask me. Anyway, these stuffed mushrooms were a hit. My sweet hubby said they were the best stuffed mushrooms he had ever eaten.

I adapted this recipe from Jamie Cooks It Up!

Linked on Anything Related #36, It's a Keeper Thursday: Show Me What You've Got! and Bacon Mondays.

16 oz whole mushrooms
1 8 oz package cream cheese
1 T finely chopped green onion
1/4 cup crumbled bacon
Ritz cracker crumbs (or other buttery crackers)

Wash mushrooms and remove stems. Combine cream cheese, green onions and bacon. Stuff the mushrooms with the cream cheese mixture. Place the cracker crumbs on a plate (I used 8 crackers) and dip the stuffed sided of the mushrooms in the crumbs. Place the mushrooms on a sprayed baking sheet. Bake at 400 for 20 minutes.

Sweet & Sour Meatballs or Chicken

I love sweet & sour sauce. I have a couple of really good sweet & sour recipes, but this one is my favorite. It uses barbecue sauce in it instead of the standard ketchup. I love the added flavor of the barbecue sauce. I usually use this recipe with meatballs (this time I used leftover Italian Meatballs), but it is also very good with chicken.

Sweet & sour meatballs would be a perfect addition to your Super Bowl party on Sunday. Even though I have no clue who is playing, I am excited for the game. Super Bowl = lots of yummy food!!

1/4 cup barbecue sauce
1/4 cup white vinegar
1/2 cup brown sugar
1 teaspoon mustard
1 teaspoon Worcestershire sauce

Combine all ingredients and bring to a simmer. Add cooked chicken or meatballs and serve over rice.

Homemade Tortilla Chips

My kids think I am VERY cool 'cause I can actually make tortilla chips. Honestly, they are so very easy. Almost as easy as opening a bag of chips. They are so easy, in fact, that I almost feel silly for sharing the recipe (if it can even be called that).

I love that these chips are not only simple, but healthier and lower in fat than the store bought chips. And I guess it doesn't hurt that they make me a cool mom too. I will take cool however I can get it.

The chips are great with Quick and Easy Salsa and the salsa can be made up while the chips are baking.

Corn tortillas
Oil
Salt

Preheat oven to 375. Lightly brush one side of the tortillas with oil (I will sometimes use I Can't Believe It's Not Butter Spray - 0 calories). Cut each tortilla into 6 triangles (in half, and then each half in thirds). I like to stack 3 or 4 tortillas and cut them with a pizza cutter. Place triangles with the oil side up on a cookie sheet. Lightly salt and bake for 5 minutes. Turn the chips over and bake for an additional 5 minutes.

Caramel Apple Dip

I have to admit, I really don't think this stuff tastes like caramel, but that is the name of the dip. There must be some that do think it tastes like caramel, or I am sure it would have a different name. The dip is, however, very tasty, and very easy to make. My favorite way to eat it is with sliced apples. Strawberries and grapes are yummy with it too.

I got this recipe from my friend Laurie.



1 (8 oz) package cream cheese , softened
1/2 cup brown sugar
1/4 cup Bit 'O Brickle (toffee bits)

Mix together cream cheese and brown sugar until smooth. Stir in Bit 'O Brickle. Serve with fruit.

Quick and Easy Salsa

I love chips and salsa. It is definitely my favorite part of going out to eat at a Mexican restaurant. This recipe is super easy and tasty. My kids love chips and salsa too, and get it often with this quick recipe.




1 clove garlic, chopped
½ cup onion, chopped
1 (14 oz) can diced tomatoes
1 handful cilantro
1 jalapeño, chopped (or to taste)
1 lime, juiced
Salt to taste

Combine garlic, onion, jalapeno, lime juice and half the can of tomatoes with juice in a blender. Pulse a few times, then add remaining tomatoes and cilantro. Pulse in blender until desired consistency. Salt to taste.