Pretzel Shamrocks by Trish Sutton at http://www.kenarry.com/pretzel-shamrocks-chocolate-st-

patricks-day-treat/

Ingredients 1 bag of Classic Twists Pretzels (we us Little Phillys) 1 bag of Pretzel Sticks 1 classic bag of Rolos chocolate candies 1 bag of M&Ms, sorted (set aside the green ones) Instructions

1. Preheat oven to 200 degrees and prepare a baking sheet with parchment paper. 2. Layout 3 pretzels in the shape of a clover and place a Rolo in the center of each

trio. 3. Bake the trios for 3 minutes at 200 degrees. 4. Remove from oven and place a stem (pretzel stick) on each shamrock by

pressing it into the Rolo. 5. Return to the oven for 1 minute then remove and press a green M&M into each

Rolo. Let cool or refrigerate until the chocolate has set up then enjoy.

Strawberry Pretzel Dessert by Sarah Kozowski at

http://sugarapron.com/2015/05/16/strawberry-pretzel-dessert/

Ingredients

Crust:

2 cups crushed pretzels (Little Phillys are our preference)

3/4 cup butter, melted

3 tablespoons sugar Filling:

8 ounce cream cheese,softened

8 ounce whipped topping

1 cup white sugar Topping:

3 ounce strawberry flavored Jell-O

2 cups boiling water

10 ounce fresh strawberries

Instructions

1. Preheat oven to 350 degrees F.

2. Mix together the pretzels, sugar and melted butter.

3. Press into the bottom of a 9 x13 inch pan.

4. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.

5. In a medium bowl, beat the sugar and cream cheese until smooth.

6. Fold in whipped topping, and mix well to combine.

7. Spread evenly over the cooled pretzel layer.

8. Refrigerate until set, about 30 minutes.

9. In a medium bowl, stir together the strawberry gelatin mixture and boiling water.

10. Mix in strawberries and refrigerate for 5 minutes.

11. Pour over the cooled cream cheese layer.

12. Refrigerate until completely chilled, at least 1 hour.

Gingerbread Cheesecake Dip by http://foodfolksandfun.net/2013/12/gingerbread-

cheesecake-dip/

INGREDIENTS

1 – 8 ounce package cream cheese, softened

¼ cup brown sugar

¼ cup powdered sugar, sifted

3 Tablespoons molasses

1 teaspoon ground ginger

1 teaspoon ground cinnamon

dash nutmeg

4 oz Cool Whip (or 2 cups freshly whipped cream)

Graham crackers and pretzels for serving

INSTRUCTIONS

1. Beat the cream cheese until smooth, about 1 minute. 2. Add the sugars and molasses and beat on medium speed until smooth and combined, about 1

minute. 3. Add the ginger, cinnamon, and nutmeg and mix until combined. 4. Add the Cool Whip and beat until combined, about 30 seconds. 5. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be

stored in an airtight container for up to 1 week in the refrigerator.

Pumpkin Pie Crescents by http://www.spendwithpennies.com/pumpkin-pie-crescents/

Ingredients: 1 roll Pillsbury Crescent rolls

½ cup canned pumpkin pie filling

1 egg yolk

Glaze

½ cup powdered sugar

1 tablespoon pure maple syrup

½-1 tablespoon milk

Instructions: 1. Preheat oven to 375 degrees.

2. Combine pumpkin pie mix and egg yolk.

3. Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each

crescent.

4. Starting with the large end, roll the crescent over once and slightly pinch the sides to

contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on

a parchment paper lined pan.

5. Bake 10-12 minutes or until browned.

6. Combine glaze ingredients until smooth. Place in a small Ziploc baggie.

7. Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze

over the crescents. Serve warm.

“Skinny” Caramel Apple Dip by http://www.thecookierookie.com/skinny-caramel-apple-

dip/

Ingredients

8-ounce package fat free cream cheese, softened

½ a tub (about 6 ounces) fat-free or light Cool Whip

½ cup white chocolate chips (optional...feel free to leave out for less calories)

1 16 ounce jar of your favorite caramel sauce (Sugar Free Caramel Ice Cream Topping by

Smuckers is great. Walden Farms makes a Calorie Free version!!!)

Apple slices, for dipping

Instructions 1. In an electric mixer, blend cream cheese, Cool Whip, and caramel sauce until well

combined.

2. Mix in white chocolate chips

3. You can eat immediately, or refrigerate for about an hour to allow to firm up a bit.

Serve with apple slices.

Nutella Fruit Dip by Alyssa at http://www.cakecrustandsugardust.com/nutella-fruit-dip/

Ingredients

8 ounces (1 block) cream cheese, softened

1/3 cup powdered sugar

1/2 cup Nutella

8 ounce tub Cool Whip

Instructions

1. With either a hand mixer or a standing mixer, beat the softened cream cheese. Add the powdered sugar and

beat until evenly mixed. Add the Nutella, and beat again.

2. Gently fold in the tub of Cool Whip until combined.

3. Serve cold with fresh fruit, graham crackers, pretzels, or other salty/sweet snacks. Store in the refrigerator for

about 1 week, covered.

Roasted Corn and Crab Dip by Julia Frey at http://vikalinka.com/2013/12/30/roasted-corn-

and-crab-dip/

Ingredients Frozen corn- 1 cup

Olive Oil- 2 tsp.

Crab meat or shrimp, chopped - 1 cup

Marinated Red Pepper, chopped- 1 pepper

Green Onions, sliced- 4

Cream cheese (I used low fat)- ⅔ cup

Mayonnaise ( I used low fat)- ⅓ cup

Mature English Cheddar (or your favorite cheese), shredded- 1 cup

Black pepper to taste

Instructions 1. In a shallow dish or a skillet combine corn with olive oil and roast in the oven at 400F/200C for

20 minutes, stirring once in a while until corn is slightly charred. 2. Meanwhile, chop up your crab making sure there is no cartilage left. 3. Combine cream cheese and mayonnaise until smooth in a medium bowl. 4. To the same bowl add roasted corn, chopped crab meat, chopped red pepper, sliced onions and

shredded cheese. 5. Stir to combine and season with a pinch of freshly ground pepper. 6. Return to the same shallow dish in which you roasted corn and bake for 20 minutes at

400F/200C until hot and bubbly. 7. Serve with pretzels, crackers or crusty bread.

Peanut Butter Cup S’mores Dip By Jeff Shaedle

Ingredients 1 Bag of Reese’s Peanut Butter Cup Miniatures – unwrapped 1 Bag of large marshmallows Pretzels & Graham Crackers for dipping Instructions

1. Preheat oven to 450 degrees.

2. Place all unwrapped peanut butter cups in a single layer in a round foil cake pan. (I use disposable foil cake pan for easy clean up.)

3. Cover the peanut butter cup layer with a layer of marshmallows. 4. Bake uncovered for approx. 10-15 minutes or until the marshmallows are toasted. 5. Remove and serve warm.

Lemon-Lime (HULK) Party Punch By http://www.momontimeout.com/2012/07/lemon-

lime-hulk-party-punch-recipe/

Ingredients ½ Gallon Lime Sherbet 2 Liter of Lemon Lime Soda 4 – 5 Fresh Limes Instructions

1. Slice up the limes and add to punch bowl, 2. Scoop the Lime Sherbet into the punch bowl, 3. Add the lemon-soda to the bowl, 4. Enjoy.

Angel Food Cake Churro Bites By http://lilluna.com/angel-food-cake-churro-bites/

Ingredients 1 Sara Lee Angel Food Cake 1 cup sugar ¼ cup cinnamon oil

Instructions 1. Let your Angel Food Cake thaw. Once thaw, cube the cake. My cubes were about 1.5 inches x 1.5

inches. 2. Heat vegetable oil on low-medium heat. Fry cubes until golden brown. 3. Once golden brown, immediately put them in the bowl with cinnamon and sugar and toss around.

Continue doing this until they're all done. 4. For even more flavor, mix 1 cup powdered sugar with a tablespoon of milk, mix and drizzle over the

bites. ENJOY!

PEEPS Chick Surprise Inside Cupcakes by

http://www.tablespoon.com/recipes/peeps-chick-surprise-inside-cupcakes/840aaa83-e0e6-4cb5-a578-ec75b412eb60/

Ingredients 1 box Betty Crocker™ SuperMoist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1 cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles

1 container Betty Crocker™ Rich & Creamy frosting (any flavor)

Green food color

Green colored decorating sugar

24 yellow PEEPS® brand marshmallow chicks

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.

Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Lucky Leprechaun Parfaits by http://blog.jwillustrations.com/lucky-leprechaun-parfaits/

Ingredients: 4 pre-made brownies or chocolate cake 4 Double Chocolate JELL-O pudding cups 4 Vanilla JELL-O pudding cups Crushed Thin Mint or Grasshopper Cookies Green Food Coloring Cool Whip Instructions:

1. Cut the brownies into small bite-size pieces and arrange half in the bottom of four parfait

cups.

2. Spoon the double chocolate pudding over the brownie. Sprinkle the crushed cookies over

the chocolate pudding. Add the rest of the brownie over the chocolate pudding.

3. Add a drop of green food coloring to the vanilla pudding and stir well until the pudding is

green. Spoon green pudding over the crushed cookie layer.

4. Top the parfait with whipped topping and sprinkles!

Loaded Soft & Chewy M&M Cookie Pie by Averie Sunshine at

http://www.averiecooks.com/2014/04/loaded-soft-and-chewy-mm-cookie-pie.html

Ingredients: 1/2 cup unsalted butter (1 stick), melted 1 large egg 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/3 cups all-purpose flour pinch salt, optional and to taste 1/2 cup semi-sweet chocolate chips about 1/2 cup M&Ms, divided (I used plain original but peanut, peanut butter, dark, etc. all okay) about 6 mini peanut butter cups about 6 Rolo (or other mini/bite-size candy bar)

Directions:

1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside. 2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. 3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, sugars,

vanilla, and whisk until smooth. 4. Add the flour, optional salt, and stir until just combined; don't overmix. 5. Stir in the chocolate chips. 6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder. 7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. 8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to

anchor. 9. Evenly insert the peanut butter cups and Rolos into the batter, pushing them down so

the top is almost flush with the surface of the dough. 10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out

mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper, which is how I prefer my cookies. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).

Cheesy Bacon Chicken Casserole by Amanda Coers from http://www.thecoersfamily.com/cheesy-

bacon-chicken-casserole-recipe/

Ingredients

1. 4-5 boneless, skinless chicken breasts 2. 6 strips of quality bacon – cooked and crumbled 3. 2 cans cream of chicken soup 4. 2 cups shredded Monterrey Jack cheese 5. 1 box (16 ounces) dried spiral pasta 6. 2 teaspoons garlic powder 7. Salt and pepper to taste

Instructions

1. Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. 2. Set cooked bacon aside for later use. 3. In the same pan, cook chicken in bacon drippings. 4. Add garlic powder and salt and pepper to taste. 5. While chicken is cooking, prepare pasta according to directions. 6. Spray a 9×13 baking pan with non-stick cooking spray. 7. Drain pasta, return to pot. 8. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix

well. 9. Pour into prepared baking dish. 10. Top with crumbled bacon. 11. Top with remaining cup of Monterrey Jack cheese. 12. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Christmas Cookie Bar by http://inspiredcraftideas.com/christmas-cookie-bar/ Ingredients 14 whole Oreos, broken up (get the Christmas ones if you can) 1½ cups pretzels, broken. 1 cup Christmas colored M&M’s 1 lb white chocolate or almond bark (I used bark) Christmas colored sprinkles Instructions

First, line a baking sheet with waxed paper. Mix on the sheet the Oreos, pretzels and ¾ cup of the M&M’s. Melt the chocolate or bark in a microwave safe bowl in the microwave for 30 seconds at a time until melted and smooth. Drizzle over the candy mixture and top with extra M&M’s and sprinkles. Allow to dry at room temperature or in the refrigerator until hardened. Break into chunks

Salted Caramel Pretzel Crunch Brownies by http://asweetandspicyblog.blogspot.com/2013/09/salted-caramel-pretzel-crunch-brownies.html

Ingredients: 1 box fudge brownie mix 1 egg 1/3 cup water 1/3 cup vegetable oil 1 bag (14oz) caramels 1 tablespoon milk 1/4 tsp sea salt (optional) 1/2 cup Little Philly’s hard pretzels, coarsely crushed 1/2 cup pecans, coarsely chopped 1 cup semisweet chocolate chips, melted Directions: Preheat oven to 350 degrees. Line a 9x9 inch baking pan with parchment paper. In a large mixing bowl, combine brownie mix, water, oil, and egg. Spread into pan. Bake for 28-30 minutes or until toothpick inserted comes out almost clean. Cool for about 5 minutes. While the brownies are baking, in medium bowl, microwave caramels and milk uncovered for 20 second intervals, stirring until completely melted. Stir in salt (optional). Pour over warm brownies. Sprinkle pretzels and pecans over the caramel and lightly press down so they all stick to the caramel. Microwave the chocolate chips for 30-35 seconds and stir until smooth. Drizzle over brownies. Refrigerate brownies for at least 10 minutes before cutting.

S’mores Crescent Rolls Recipe by Lemon Tree Dwelling at http://www.lemontreedwelling.com/2014/05/smores-crescent-rolls.html Ingredients 1 can refrigerated crescent rolls (8 count) ¼ c. Nutella 64 mini marshmallows 40 chocolate chips 2 graham crackers Instructions Unroll crescent dough into triangles. Top each with 1 tsp. Nutella, 8 mini marshmallows, 5 chocolate chips, and ¼ graham cracker (broken into pieces). Carefully roll dough into crescent shape, starting at the wide end and working your way to the point. Bake at 375 degrees for 10 minutes or until golden brown. Drizzle with remaining Nutella (you may have to heat it slightly to make it the right consistency).

Bacon Jalapeno Cheese Dip by Isabelle Boucher at http://www.crumbblog.com/2014/01/bacon-

jalapeno-cheese-dip.html#ixzz3BhRpdPyY Ingredients 6 strips bacon, diced 2 jalapeno peppers, halved, seeded and thinly sliced

1 tbsp flour 1 bottle Corona (or other Mexican-style lager) 2 cups grated sharp cheddar cheese 1 package (8oz) cream cheese, cut into small cubes 1 (4 oz) can chopped green chilies, drained Instructions In large saucepan set over medium heat, cook the bacon for 3-5 minutes, or until it’s starting to crisp and has rendered out most of its fat. Add jalapenos, and continue cooking for another 2-3 minutes, or until the bacon is crisp and the jalapenos are softened. Add flour and cook for 1 minute, stirring constantly. Slowly add the beer, whisking briskly to break up lumps, and bring to a simmer, stirring constantly. Reduce heat to low. Add the cheddar cheese and cream cheese, and simmer for 3-5 minutes longer, stirring constantly, until the dip is thick and smooth and bubbling hot. Mix in the green chilies and serve the dip immediately, preferably in a warming crock or small fondue pot to keep it melty and warm.

Hoagie Dip submitted by Debbie Toal ½ lb. ham lunchmeat cut up ½ lb. turkey lunchmeat cut up ½ lb. roast beef lunchmeat cut up ½ lb. provolone cheese cut up 2 Tbsp. mayo 2 Tbsp. olive oil 1 head of lettuce 1 tomato diced Combine and toss all ingredients. Serve with bagel chips, crackers, Italian bread or dare I suggest soft pretzels.

Blueberry Lemon Popsicles found at http://12tomatoes.com/2014/06/summer-recipe-

blueberry-lemon-popsicles.html

(Makes about four popsicles)

Ingredients:

1 cup nonfat vanilla yogurt, plus several extra dollops for each popsicle* 1 cup fresh blueberries, divided 1 tablespoon honey Juice from one lemon (or about three tablespoons lemon juice)

Directions:

Mix 1 cup of yogurt, 3/4 cup blueberries, the honey, and the lemon juice together in a blender or food processor until smooth.

Grab the popsicle molds (you can use waxed paper cups instead) and put a few blueberries in the bottom of each mold, followed by a couple dollops of yogurt. Then, add a few more blueberries before filling the mold the rest of the way with the blended blueberry-yogurt mixture. If the molds don’t come with handles, cover the molds with plastic wrap and make small holes in the wrap for the popsicle sticks -- then place the popsicle sticks through the holes and into the center of each popsicle mold. Put the popsicles in the freezer for several hours. Enjoy!

* If you don’t want the separate layer of yogurt, just blend the entire cup of blueberries with the

entire cup of yogurt (and honey and lemon juice) and fill the molds completely with the whole

mixture.

Beer Dip from http://www.ladybehindthecurtain.com/beer-dip/

Ingredients 4 - 8 ounce packages of cream cheese, softened 2/3 cup beer 2 envelopes ranch salad dressing mix 4 cups shredded cheddar cheese pretzels Instructions In a large bowl, beat the cream cheese, beer and dressing mix until blended. Stir in cheese. Serve with pretzels.

Guacamole from http://practical-stewardship.com/2012/01/10/guacamole-recipe/

Ingredients 2 avocados, peeled and diced 1 small tomato, diced 1/4 cup onion, diced 2 Tbsp lime juice 1 tsp garlic powder 1/2 tsp salt dash cayenne pepper Instructions Smash the avocado with a fork. Add remaining ingredients and mix. Serve immediately with nacho chips. Refrigerate remaining guacamole for up to three days.

Potato, Ham and Cheese Bake from http://www.landolakes.com/recipe/925/potato-ham-cheese-bake

Ingredients 2 cups frozen shredded hash brown potatoes, thawed

1 cup Half & Half 4 Eggs 1/4 tsp pepper 1 cup cubed cooked ham

1/4 cup sliced green onions 1/4 cup chopped red bell pepper

4 ounces (1 cup) shredded Cheddar cheese* Instructions:

Heat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake 10

minutes.

Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons bell pepper. Sprinkle half of cheese over

potatoes. Pour egg mixture over cheese.

Bake 35-40 minutes or until knife inserted in center comes out clean. Top with remaining cheese,

green onions and bell pepper. Let stand 10 minutes before serving.

Thin Mint Magic Cookie Bars from www.somethingswanky.com/thin-mint-magic-cookie-

bars-2/ Ingredients 20 Oreos 6 tbsp. butter, melted 1 package (2 sleeves) Thin Mints, cookies chopped 1/2 cup white chocolate chips 1/2 cup semi-sweet chocolate chips 14 ounces sweetened condensed milk Instructions Preheat the oven to 350ºF. Line an 8x8 baking dish with foil and spray lightly with non-stick cooking spray. Set aside. In a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and process until cookie crumbs and butter are mixed well. Press the mixture into the bottom of the baking dish (use the butter wrapper or a greased rubber spatula to prevent sticking). Layer the white chocolate chips and semi-sweet chocolate chips over the Oreo layer. Add the chopped cookies on top of the chocolate chips. Evenly pour the sweetened condensed milk over the cookies. Bake for 35-40 minutes until the edges are golden and bubbly and pulling slightly from the edge. Let cool COMPLETELY before cutting and serving.

Jalapeno Popper Dip by Kevin Lynch at

http://www.closetcooking.com/2009/03/jalapeno-popper-dip.html

Ingredients

1 (8 ounce) package cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup parmigiano reggiano (parmesan), grated 1 (4 ounce) can sliced jalapenos (pickled), drained 2 jalapeno peppers, chopped (optional) 1/4 cup panko bread crumbs 1/4 cup parmigiano reggiano (parmesan), grated

Directions

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Salted Caramel Pretzel Bark by Maryellen M. at http://www.mamasaywhat.com/salted-

caramel-pretzel-bark/ Ingredients: ½ bag of mini pretzel twists 2 sticks of butter (1 cup total) 1 cup of brown sugar 1 bag of chocolate chips (2 cups) Sea salt or table salt Directions: Preheat your oven to 350 degrees. Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?). In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute. Spread the chocolate chips around with a spatula until mostly melted. Sprinkle generously with salt. Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours. When it comes out of the freezer, break it up into uneven chunks with your hands and serve. It’s that simple! Seriously, the hardest part of this recipe is NOT eating it all.

Santa Hat Mini Pretzels By http://www.freefunchristmas.com/christmas-

recipes/christmas-santa-hat-pretzels/

Ingredients Mini Twist Pretzels White Chocolate Almond Bark Red Sanding Sugar Mini Marshmallows

Instructions Melt the white chocolate almond bark according to the directions on the package. Dip each mini twist pretzel halfway into the melted white chocolate almond bark. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the almond bark is showing. Place on waxed paper. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set. Thanksgiving Casserole by Mindie Hilton at

http://bacontimewiththehungryhypo.blogspot.com/2011/10/thanksgiving-casserole.html

Ingredients: butter flavored non stick spray 5 slices of sandwich bread 1 (14.5 oz) can of turkey gravy 3.3 oz of dry Betty Crocker Homestyle Creamy Butter Instant Mashed Potatoes 1 3/4 cups warm water (for potatoes) 16 thin slices of deli turkey or leftover turkey 6 oz dry Turkey stuffing Mix 1 (10 3/4 oz) can of condensed cream of mushroom soup heart healthy or reduced sodium To prepare: First preheat your oven to 350 F degrees. Spray your baking dish with non stick butter flavored spray. Tear bread apart by hand and place in the bottom of your baking dish. Top bread with half of your gravy. Mix in a separate bowl your instant mashed potatoes and warm water. Spread potatoes on top of bread and gravy. Top potatoes with your sliced turkey. Then top turkey with your dry stuffing mix (do not add water). Now pour the rest of your gravy and your soup on top of stuffing. Bake for 25 minutes, or until all is hot and bubbly, and stuffing is crispy on top. Easy Caramel Apple Upside Down Cake by Keri Lyn at http://www.shesaved.com/2013/09/easy-caramel-

apple-upside-cake-recipe.html

Ingredients:

• 1 container of refrigerated biscuits

• ½ cup caramel topping

• ¼ cup butter

• 2 cups peeled, diced apples

• ¼ cup brown sugar

In a small bowl, mix together the caramel topping, butter, and sugar. Add in the diced apples and

coat

them with the rest of the topping. Pour the mixture into the bottom of an 8×8 greased baking

dish.

Open the can of biscuits and place them one at a time over the top of the caramel and apple

topping.

Bake at 350 degrees for 20 minutes or until the biscuits are slightly brown.

To serve, flip over on a plate so the topping runs down the sides of the biscuit. Add extra caramel

topping if needed. Serve warm and smile and say “You are oh-so welcome!”

Slow Cooker Hawaiian BBQ Chicken Sandwiches by Tiffany at

http://eatathomecooks.com/2013/08/slow-cooker-hawaiian-bbq-chicken-sandwiches-an-easy-twist-on-an-old-favorite.html. Ingredients 2 - 2.5 lbs. boneless chicken breast 1-2 cups barbecue sauce hoagie buns pineapple slices provolone cheese slices Instructions Put the chicken and bbq sauce in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Shred meat with a fork. Toast buns. Place meat on buns. Top with pineapple and cheese. Broil until cheese melts.

Pizza Preztel & Veggie Pretzels by Wendy Balik Cut a full size pretzel in half and cover it with Ragu pizza sauce. Then top with shredded mozzarella and cheddar cheese. Bake for approx. 12 minutes at 400 degrees.

Cut up strips of green and red peppers, mushrooms, and zucchini. Cut a pretzel in half and lay veggies on top. Then spread shredded cheese on top of the veggies and bake at 350 degrees until warm all the way through. When they come out of the oven, drizzle with Russian or Thousand Island dressing.

S’mores Krispie Treats by http://www.the-baker-chick.com/2013/06/21/smores-

krispie-treats/ Ingredients 3 cups rice krispies 4 graham cracker sheets broken into bite-sized pieces 1 10 oz bag of mini marshmallows 3 tablespoons of butter 1/2 cup chocolate chips Instructions In a large bowl, combine the krispies, chocolate chips and graham cracker bits. Reserve 1 cup of the marshmallows. Set aside In a medium saucepan set over medium heat, melt the butter. Add the remaining marshmallows and stir with the butter until thick and melty. Pour into the bowl with the krispies and use a buttered spatula to stir it all together. Press into an even layer in a buttered 8x8 pan. Top with reserved marshmallows. Either use a kitchen torch to toast the top OR stick the pan under the broiler for a few minutes. (Watch carefully.) Allow to cool in the fridge for about a half hour, then cut into bars and enjoy!

Cheesy Spinach Artichoke Dip by www.myrecipes.com

Ingredients: 1/2 cup(s) fresh spinach (chopped) 1 jar(s) marinated artichoke hearts (4 ounce) 1/2 cup(s) sour cream (reduced fat) 1/2 cup(s) 2 % milk (or whatever you have in the house) 2 cup(s) shredded mozzarella cheese 1/4 cup(s) parmesan cheese Preparation: First I mix the milk and sour cream and pour into a blender. Then I take the stranined artichoke hearts and dump them into the blender too. Strain them well or your dip will be oily. Blend to the desired consistency. Pour into a bowl to mix in the rest of the ingredients. Chop the spinach, and add mozzarella cheese and parmesan. Feel free to add garlic, fresh or powdered if you like that. Put the mixture into a baking dish, I use by 8 x 8 glass Pyrex pan. Cover and bake at 350 degrees for 30 - 40 minutes. Then uncover and bake for 10 - 15 minutes until golden and bubbly. Let it cool a few minutes before digging in!

Chicken Tortilla Bake from

http://homemakingchallenged.blogspot.com/2012/01/chicken-tortilla-bake.html Ingredients 2 - 10 3/4oz cans of cream of chicken 1 - 10oz can of dice tomatoes and green chilies 12 - 6in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes Top with cheese and bake an additional 5 minutes until the cheese melts ENJOY!

Chicken Cordon Bleu Casserole Recipe from

http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html Ingredients: 1 (6 oz) pkg. chicken flavored stuffing mix 1 (10 3/4 oz) can condensed cream of chicken soup 1 tablespoon prepared, Dijon mustard 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine) 3 cups fresh broccoli florets 2 cups cooked, chopped ham 6 slices of extra thin Swiss cheese Directions: Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Thin Mint Truffles from http://cookincowgirl.blogspot.com/2011/12/thin-mint-truffles-and-

video.html makes 24 1 9oz box Girl Scout Thin Mints {Or Keebler's Grasshopper Cookies!}

4 oz fat free cream cheese, slightly softened 8 oz Guittard's green mint chips * 8 oz white chocolate chips or white chocolate bark In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart. Once the truffles have been in the fridge for a while, melt the green mint chips in a double broiler or a microwave safe bowl.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper. Melt the white chocolate and roll the remaining truffles. Once they have dried a little, place the remaining white chocolate in a small zip lock bag and cut a tiny bit of one corner off the bag. Start small at first, and then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Do the same with the mint chocolate over the white truffles. Place the baking sheet back in the fridge so that the chocolate can set. Peanut Butter Football Dip by Dorothy Kern http://www.crazyforcrust.com/2012/02/peanut-butter-football-dip/ Ingredients ¼ cup butter, softened 4 ounces cream cheese, softened 1 cup peanut butter (your choice; crunchy or smooth) ½ teaspoon vanilla extract 1 ½ cups powdered sugar (up to 2 cups if needed) ½ cup mini chocolate chips Chocolate sprinkles or chocolate chips for the outside of the football White chocolate or frosting for the football laces Instructions Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as “lips” for Valentine’s Day!) Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve. Serving suggestion: pretzels, animal crackers, cookies, and a spoon. Notes If your mixture is too soft to form into a football shape, chill it for about 15-30 minutes. (The length of chilling time depends on how soft it starts.) The freezer will speed up this step.

Slow Cooker Buffalo Chicken

Source: My Kitchen Apron Ingredients:

3 lbs raw boneless skinless chicken breasts 12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce) 1 oz packet of dry Ranch mix (I used Hidden Valley) 2 Tbsp light butter Directions: 1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily. 2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!

Peppermint Bark from Brown Eyed Baker

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)

1 lb. white chocolate

6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in

an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30

minutes.

2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on

top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the

crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard

and set, at least 2 hours.

3. Break into pieces and enjoy!

Pastrami and Swiss cheese with Dill/Horseradish spread on a Philly Pretzel by Anita Carl of Breinigsville, PA 1 Philly Pretzel cut in half Thin sliced Pastrami (1/4 lb.) Thin sliced Swiss cheese (2-3 slices) Dill and Horseradish Spread: 1/4 cup Mayonnaise 1 Teaspoon Horseradish 1/8 Teaspoon Dill Weed Mix together

Spread both sides of the Philly Pretzel with Dill and Horseradish spread Add Pastrami and Swiss cheese. This can be eaten cold or Hot and toasted

Sweet Pumpkin Dip by Libby’s Pumkin

Ingredients

2 pkgs. (8 oz. each) cream cheese, softened *

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 2 cups sifted powdered sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger

Directions

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, pretzels, toast slices, muffins and/or English muffins. * NOTE: For a lower-fat version of this recipe, substitute light cream cheese (Neufchâtel) for cream cheese. Chex Funfetti Cake Batter Buddies

Adapted from: Becky at So Very Blessed Ingredients:

5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!) 10 oz (5 squares) vanilla flavored Almond Bark 1 1/2 cups Funfetti cake mix (any kind of cake mix would work) 1/2 cup powdered sugar 1 tsp vegetable shortening Directions: 1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it). 2. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.

3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated. 4. Enjoy!! It's so good! :)

Bacon Double Cheese Burger Dip by Kevin Lynch

A hot cheesy baked dip with all of the flavors of a bacon double cheese burger that makes for

some great game day snacking!

Servings: makes 4+ servings Ingredients

1/2 pound ground beef 6 strips bacon, cut into 1 inch pieces 1 small onion, diced 1 clove garlic, chopped 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, shredded 1/2 cup cheddar cheese, shredded 1 tablespoon worcestershire sauce 2 tablespoon ketchup Directions Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Brownie Batter Dip by chef in training

Brownie Batter Dip By Is it just me, or could brownie batter quite possibly be one of the best things in this world?! I could eat the stuff by …Ingredients

8 oz cream cheese 1/2 cup butter 2-3 cups powdered sugar 5 Tbsp. All Purpose Flour 5 Tbsp. Cocoa 2 Tbsp. brown sugar

1 tsp. vanilla 3 Tbsp. milk

Instructions

In a stand mixer, whisk together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tbsp. milk. Add the flour, cocoa powder, vanilla, brown sugar, and 1 more tbsp. of milk if needed. Whisk until all smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistency. Pizza Dip by Kevin Lynch

A layered, hot cheesy dip with all of the great flavors of pizza including pizza sauce, cheese,

pepperoni, olives and green peppers.

Servings: makes 4 servings Ingredients 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated

1 cup pizza sauce 1/2 cup mozzarella, shredded/grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Directions Mix the cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes. CHOCOLATE CHIP COOKIE DOUGH DIP

recipe from: Jewel Bakes from chefintraining.com ½ c butter ¼ c brown sugar, slightly packed 1 tsp. pure vanilla extract 8 oz. cream cheese , room temperature ½ c confectioners’ sugar 1 c mini semi-sweet chocolate chips In a medium saucepan melt the butter and brown sugar. Whisk together over medium-high heat until sugar has dissolved, about 4 minutes. Remove from heat and whisk in vanilla extract. Set aside and let cool, if you’re in a hurry stick in the freezer for about 15 minutes.

In the meantime cream together the cream cheese and confectioners’ sugar for 1-2 minutes. Slowly pour in the butter/sugar mixture. Beat on medium-high until the mixture is combined and not separated. It may take up to 5 minutes. Stir in the chocolate chips. Recommended to Serve with Graham crackers, vanilla wafers, animal crackers

Taco Dip by Brian Baker

1 – 8 oz. brick of cream cheese (Softened) 1 Jar of Salsa 2 cups of Mexican or Nacho Shredded Cheese In an 8x8 foil pan, evenly spread the cream cheese. Then top with the jar of salsa. Next cover the salsa with the 2 cups of shredded cheese. Bake at 350 for 7-10 minutes or until the cheese is melted. Serve warm.

Mini Ham and Cheese Sandwiches by Erika Shaedle 1 Row of 5 mini pretzels ½ lb. sliced Deli Ham ¼ lb. sliced Swiss Cheese 2 small Honey Mustard cups Slice the mini pretzels in half like a roll. Spread honey mustard on the inside of the pretzels. Layer with cheese and ham. Toast or microwave until cheese is melted. Let stand 1-2 minutes and serve.

Buffalo Chicken Dip by Alex Muscella & Julie Ball

3 big cans (10 oz) of canned chicken (or fresh) ½ c Ranch Dressing ½ c Hot Sauce 8oz Cream Cheese softened 1 cup shredded Cheddar cheese (or Mexican cheese) **shred extra to bake on top if desired Mix all together in a 13x9 glass baking dish and Bake @ 350 for 20 mins.