Salmon Dill Dip

I threw this together for a last minute girls night...and it turned out pretty good!

Serves 8

INGREDIENTS:
8 oz of salmon (I used frozen filets)
1 1/2 cups of cream cheese
1 cup of sour cream
3 tbsp of chopped dill
3 tbsp grated Parmesan
1 tbsp cayenne pepper
1 tbsp lemon pepper
2 tbsp garlic powder
Worchesershire sauce
Salt and Pepper

DIRECTIONS:
1. Cook salmon in worchesershire sauce. I did mine for about 4 minutes on each side on the stove.
2. Remove salmon from pan and flake apart.
3. Add in cream cheese and sour cream and mix until a dip consistency is achieved.
4. Stir in the dill, Parmesan, cayenne and lemon peppers and garlic powder. Add salt and pepper to taste.
5. I would recommend letting this chill for at least 20 minutes before serving so the flavors blend all nicely. Serve it with some mini toasts, crackers, or even veggies!

Another Pioneer Woman Recipe - Chile Con Queso Revved Up

I wanted to post another recipe today, and since I haven't been cooking a ton lately I'm falling back on my most favorite cook ever - Ree Drummond. Here's a recipe for a dip that is tasty and that boys ALWAYS devour...

Serves 12

INGREDIENTS:
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
½ large onion, diced
1 regular can Rotel (you can get regular or hot!)
1 7-oz can diced green chilies
1 to 3  jalapeno peppers, finely diced

DIRECTIONS:
1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan.
2. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted.
3. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.

***I place my dip in a mini crock pot on low so it stays warm : )

Bacon Wrapped Thingies

Bacon makes everything good. Especially when you wrap it around something and can easily pop it into your mouth to devour. These are always a people pleaser at parties!

Serves 10

INGREDIENTS
1 pound of bacon
2 cans of water chestnuts, sliced
Red onion, roughly chopped
Jalapeno, seeded and sliced
Soy sauce
Toothpicks

DIRECTIONS:
1. Preheat oven to 425.
2. Take bacon and cut all the slices in half.
3. Place one water chestnut, one piece of onion and one slice of jalapeno onto end of bacon slice. Roll up in bacon and secure with toothpicks. Repeat until bacon is gone.
4. Brush bacon balls with soy sauce. Bake for about 30 minutes, or until bacon is done, turning halfway through cooking.
5. Serve alone or with a mustard or BBQ sauce.

Blue Cheese Stuffed Mushrooms

Yum. Love stuffed mushrooms. If you're not a blue cheese fan, substitute it out for Parmesan.

Makes 12 servings

INGREDIENTS:
2 dozen medium sized mushrooms
12 slices of bacon, cooked and crumbled
4 oz blue cheese, crumbled
8 oz cream cheese, softened
3 tbsp butter
2 garlic cloves, minced
6 green onions, sliced

DIRECTIONS
1. Remove stems from mushrooms and reserve. Clean mushrooms with damp towel.
2. Take stems and chop finely. Saute in butter for about 3 minutes. Add garlic and saute another 2 minutes.
3. Combine stems and garlic, green onions, blue cheese, bacon and cream cheese in mixing bowl. Stir until blended.
3. Scoop mixture into mushroom caps and place mushrooms on a greased baking sheet.
4. Cook mushrooms in a 350* oven for about 20 minutes. Serve warm

Artichoke Dip

I first made this recipe when I was about 19 and new to cooking. It has evolved to be my own since then. I've found that it is pretty flexible with ingredients. You can throw in some spinach or crab for a different twist. Or even some green peppers or feta. Just be sure to add enough mayo to have it still be a dip!

Serves 10

INGREDIENTS:
2 cans of quartered artichoke hearts in water
2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of mozzarella, shredded
1/2 cup of Parmesan, shredded or grated
Seasonings to taste - I use S&P, garlic powder, sometimes a little Worcestershire, and paprika for color

DIRECTIONS:
1. Preheat oven to 350*.
2. Mix all ingredients together.
3. Bake for 20 minutes or until hot and bubbly.
4. Serve warm with crackers and/or tortilla chips.

Shrimp Dip

Or as my husband refers to it...Scrimp Dimp! My mom has been making this for as long as I can remember. If you're a seafood fan, it's delish. I'm sure you could replace the shrimp with crab if you prefer, though I've never actually done so. Serve this yummyness up with some Ritz or Wheat thins and you're all set!

Serves 10

INGREDIENTS:
1 1/2 pound of small shrimp (AKA salad shrimp)
1 cup of mayonnaise
8 oz of cream cheese
1 can of cream of mushroom soup
1 .25 oz package of unflavored gelatin
1/4 cup of finely chopped celery
1/4 cup of finely chopped onion
1 tbsp lemon juice
2 drops of red food coloring
1/2 cup of cold water

DIRECTIONS:
1. Heat soup, cream cheese and mayonnaise over medium heat.
2. Meanwhile, dissolve gelatin in cold water.
3. Add shrimp, celery, onion, lemon juice and any seasonings you prefer to soup mixture.
4. Add gelatin-water mixture and stir.
5. Add food coloring and stir (dip should turn from white to a light pink color)
6. Refrigerate at least 2 hours.