Green Olive Dip

8 ounce package cream cheese

small jar pimiento stuffed green olives

heaping tablespoon ranch dressing

green onion

Slice 4 green onions

Drain and chop olives, reserve juice.

Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)

and some of the olive juice to desired dipping consistency.

Stir in the olives and onions.

Serve as a dip for vegetables

or a spread for crackers.

Buffalo Chicken Dip

1 package cream cheese, softened

1 can chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch dressing

8 ounces shredded Colby Jack cheese

I like to use the lowfat Neufchatel cheese

on most occasions.

Frank's Red Hot Wing Sauce is always a favorite.

And this weekend, perhaps leftover turkey 

would be a suitable substitute for the canned chicken.

You have the option of combining the ingredients 

with your electric mixer...

Or layering them in your oven-proof pie plate.

Sprinkle with Shredded Cheese.

Bake, uncovered at 350 degrees for 20 to 25 minutes.

Serve with bread, celery sticks or torilla chips.

Enjoy the big game!

Caesar Salad Dip

 

Caesar Salad Dip

1 pkg. Cream Cheese, softened

1 cup Parmesan Cheese

1/2 cup Caesar Dressing

1 cup Romaine Lettuce

1/2 cup Croutons

Place cream cheese, parmesan cheese, and caesar dressing in mixing bowl.

Beat with electric mixer on medium speed, until well blended.

Spread on bottom of 9-inch pie plate.

Top with romaine lettuce and croutons.

Sprinkle with additional parmesan cheese, if desired.

Serve with crackers or vegetable spears, 

such as celery sticks, baby carrots, or strips of bell peppers.

Mini Chocolate Cheesecakes & Tuesday's Tip of the Day

Chocolate Cheesecakes

8 oz. Cream Cheese, softened

1/4 cup Granulated Sugar

4 squares Semi Sweet Baking Chocolate, melted

8 oz. Whipped Topping

Oreo Cookies

Strawberries for Garnish

Beat cream cheese, sugar, and chocolate until well blended.

Fold in the whipped topping.

Place 1 cookie on bottom of each paper-lined muffin cup.

Fill evenly with cream cheese mixture.

Refrigerate 2 hours or place in freezer for 1 hour.

Garnish with a dollop of whipped topping and a slice of fruit,

or perhaps some crushed oreo cookies.

Tuesday's Tip of the Day

Short on time?

Create a crust for your dessert by using a prepared cookie.

I use Oreo Cookies for the crust of my Mini Chocolate Cheesecakes.

No need to crush them or  mix them with anything.

I have also used Vanilla Wafers for the crust of Citrus flavored desserts.

There are so many varieties of cookies on the shelf of the supermarket.

Your imagination is your only limit!

Chipped Beef Dip ~ Hot or Cold

Chipped  Beef Dip

8 oz. pkg. cream cheese, softened

1 cup sour cream

3 green onions, finely sliced

1/2 green pepper, minced

1/2 tsp. ground pepper

2 1/2 oz. pkg. sliced dried beef, chopped

Combine cream cheese and sour cream. Beat until fluffy.

Stir in onions and green pepper.

Stir in the dried beef.

When it comes to appetizers,

presentation makes a difference...

In the summertime, I prefer to serve cold.

Refrigerate and serve cold with crackers.

To Serve Hot

Spread into shallow casserole dish.

Sprinkle with 1/4 cup chopped nuts.

Bake at 350 degrees for 15 minutes.

Serve with crackers.

Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Ingredients:

     Cake:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin puree (not pie filling)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup flour

     Filling:

• 1 - 8 oz. package cream cheese (softened)
• 4 TBS butter (softened)
• 1 cup sifted powdered sugar
• 1 tsp vanilla

     Also Needed:

• Waxed Paper
• Aluminum Foil
• Clean linen towel (not terry cloth)
• Additional Sifted Powdered Sugar
• 10 x 15 Jelly Roll Pan

Instructions:

1. Preheat oven 350 degrees.
2. Grease 10 x 15 Jelly Roll Pan. Line with waxed paper (allow to overhang slightly). Grease and lightly flour the waxed paper. 

    3. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

    4. Pour batter onto the waxed paper lined jelly roll pan and bake at 350 degrees for approx. 15 minutes.   

        (Caution: Cake cooks fast so watch carefully to avoid burning the edges.)

    5. While cake is baking, lay linen towel down on clean work surface. Sprinkle powdered sugar heavily over the kitchen towel using a sifter or sieve.

    6. Turn hot cake onto the prepared towel and carefully remove waxed paper. If desired, trim off burnt or crusty edges.

    7. Sift more powdered sugar over the hot cake and quickly roll up with towel inside.

    8. Allow to cool for about 30 minutes.

    9. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

   10. When cake has cooled completely, unroll cake and spread with the filling mixture.

   11. Roll up cake with the filling on the inside.

   12. Wrap in waxed paper and then foil Refrigerate or freeze.

   13. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note: Cake cuts best when still slightly frozen.