Taco Dip

This dip is so yummy and fresh. We love it.
Taco Dip

From: Unknown

2 pkg. cream cheese
3/4 cup mayo
2-3 tsp. taco seasoning
1 red pepper, chopped
2 green onion, chopped
1 can corn, drained or equal amount frozen corn, thawed
1 can black beans, drained and rinsed

Garlic Cheese Ball

This is one of my favorite things to make to snack on when we have people over. You really can't go wrong with cheese. Clearly this one had already been dug into.Garlic Cheese Ball

From: Jennie Chappuis

4 cups cheddar cheese, grated (I prefer to use sharp cheddar)
8 oz. cream cheese, softened
1/2 cup mayo
1/4 cup green onions, chopped
3 cloves garlic, crushed
1/8 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. chili powder

Cream all ingredients together. Form into a ball and chill for 2 hours. Serve with assorted crackers and vegetables.

Prosciutto Dijon and Gruyere Puffs

These were absolutely to die for. We ate them as a main dish and just had some hearty side dishes. I can't wait to have these again.Prosciutto Dijon and Gruyere Puffs

From: Joy the Baker

1 package puff pastry dough, thawed.
8 slices prosciutto
3 Tbs. Dijon mustard, (I used a bit more since I divided the prosciutto and cheese between to pieces of puff pastry dough instead of only using one piece of dough)
1 cup gruyere cheese, grated (I used a bit more for the reason stated above)
flour for dusting
fresh ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Once the puff pastry dough is thawed, unfold and lay on a floured work surface. If dough separates at the seam, simply use your fingers to press together. Dust flour on top of the pastry too. Using a rolling pin, roll dough to be about 11x9 inches. (Do this to both sheets of dough from the package)

Layer the prosciutto on top of the 2 sheets of puff pastry. Spread the mustard on top of the prosciutto. Top with the grated cheese and freshly ground black pepper.

Roll the right side of the dough in towards the center. Then roll the left side of the dough towards the center. Press together. The dough won't stick together, but if you brush away some of the flour it will stay together during baking.

With a sharp knife, slice the dough into 1/2" thick slices. Place on your parchment paper lined baking sheet. Bake at 400 degrees for 12-15 minutes or until it is a deep golden brown. Let cool on the pan for 5 minutes and then serve warm or room temperature. (We liked them best warm.)

Carrabba's Bread Dipping Seasonings

Carrabba's was one of our favorite restaurants before we moved. One of the things we loved the most was the seasonings they had for you to dip your bread it. Wow, was it ever good! Jason was thinking about it recently and looked up a recipe for me. I whipped it together in no time and it did not disappoint. Mmm...must go make some NOW.Carrabba's Bread Dipping Seasonings

From: RecipeZaar

1 1/2 Tbs. fresh basil, minced
1 1/2 Tbs. fresh parsley, chopped
1 Tbs. garlic, minced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. black pepper
1/2 tsp. kosher salt
1/2 tsp. fresh rosemary, chopped (I didn't have any and just used dried crushed)
1/4 tsp. crushed red pepper flakes
1/2 tsp. olive oil
1/8 tsp. fresh lemon juice

Combine all ingredients except oil and lemon juice. Place in a small food processor. Chop briefly until all ingredients are about the same size. Stir in oil and lemon juice. Can be refrigerated for about a week.

To Serve: Place about 1 1/2 tsp. spice blend in a small dish. Drizzle with 3-4 Tbs. of olive oil. Swirl together with your bread and enjoy!

Quick Weeknight Asian Turkey Lettuce Wraps

If you've ever been to P.F. Changs, you've probably enjoyed their chicken lettuce wraps. They're famous.

And I've tried to make them before. I didn't have ground chicken, so I spent forever chunking my chicken up into the tiniest pieces. NOT WORTH IT.

These are traditionally served as an appetizer, but we eat them as a main dish. So, I listed them under both.

These are SO, so fast. When I make my menus, I don't assign any particular meal to a day. I just go with what works on that day. Sometimes I have more time to cook and sometimes not. So, on my list of meals for the week (two weeks), I am sure to write behind the meal name an approximate time it takes to make said meal. This one gets 1/2 hour. Love it!

Quick Weeknight Asian Turkey Lettuce Wraps


2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw (my Walmart carried it!)
1 small can drained, slightly chopped water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (we use romaine)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!