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Artichoke Dip

(From my sister-in-law Barb's (jbschubin@aol.com) recipe)

  • 1/3Cup Mayonnaise (real mayo is recommended!)
  • 8 ounces cream cheese, cubed
  • ½ tsp dry mustard
  • ¼ tsp garlic powder
  • 1 can (14 ounces) Artichoke Hearts, drained and chopped
  • 2 Tbl Grated Parmesan Cheese
  • ½ tsp Dry Parsley Flakes

Combine Mayonnaise and cream cheese and warm in the microwave, on medium setting, for 2 to 3 minutes until it can be easily stirred. DO NOT OVERHEAT! Mayo will separate (yuk!)

Add dry mustard, garlic, and artichoke hearts. Mix well.

Sprinkle parmesan cheese and Parsley on top. Cook on top rack of 350-degree oven for 15 to 20 minutes.

Serve with wedges of a hearty bread and chopped vegetables. Serves 4 to 6.

Bacon Deviled Eggs

Recipe saved from the Food Network!

Hush Puppies

(From the Betty Crocker Cookbook)

  • 1 tsp. baking powder
  • 1 cup yellow corn meal
  • ½ cup flour
  • 1 tsp. baking soda
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 egg, beaten
  • 1 cup buttermilk
  • ½ cup chopped green onion

Combine all ingredients. Drop into hot oil (350 to 375 degrees) by tablespoon. Fry until light brown.

Makes about 2 dozen hush puppies.

Spinach Dip

(From the kitchen of Barb Schubin)

  • 2lb frozen chopped spinach, thawed and drained
  • 1 cup (non-fat) sour cream
  • 1 cup mayonnaise
  • 1 can water chestnuts, drained and chopped
  • 4-6 green onions, chopped (including leaves)
  • 1 pkg. Knoor Leak Soup Mix

Combine all ingredients in a mixing bowl, stirring well. Cover and refrigerate for 24 hours before serving.

Layered Nacho Dip

(From the kitchen of Gramma Taylor)

On A Large Serving Platter Place The Following:

  • 1 Can Refried Beans (Bottom)
  • ½ Envelope Taco Seasoning Mix
  • 8 Oz Sour Cream
  • ½ Envelope Taco Seasoning Mix
  • 1 Chopped Tomato
  • 1 Can Diced Green Chilies
  • 1 Chopped Medium Yellow Onion
  • 1 Can black olives, chopped
  • 3 cups shredded mozzarella cheese

Optional: guacamole, hot peppers

Serves about 10 people.

Won Tons

(From the kitchen of Gramma Taylor)


  • 1 lb. ground beef
  • ½ cup chopped green onion
  • 1 can water chestnuts, chopped
  • 2 Tbl soy sauce
  • 1 Tbl Corn Starch
  • 2 Tbl water
  • 1Tbl Sherry or Rice Wine

Fry beef in large skillet until browned. Add remaining ingredients, combining corn starch and water before adding to skillet. Cook until onions are tender, set aside.

Fill won ton wrappers and seal. Prepare and cook won tons in small batches as they are ready. This well keep the wrappers from drying out.

Heat shortening or oil in wok until very hot. Fry several won tons at a time until golden brown. Drain on paper towels.

To fill wrappers, rub a small amount of beaten egg on two edges and place a small amount (1 tsp) in the center of a wonton wrapper . Fold into a triangle. Next, fold the two base corners together, folding the top corner down.

Peggy's Fantastic Bread Bowl Dip

  • 1 firm, round loaf of bread (1-1/2 pounds)
  • 2 cups sharp shredded cheddar cheese
  • 2 packages (3 ounces each) cream cheese softened
  • 1-1/2 cups dairy sour cream
  • 1 cup (5 ounces) diced cooked ham
  • 1/2 cup chopped green onion
  • 1 can (4 ounces) whole green chiles, drained and chopped
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter, melted

Slice off top of bread loaf, reserving top. Carefully hollow our inside of loaf with small paring knife, leaving 1/2in. shell. Cut the removed bread into 1 inch cubes.

To make filling, combine the cheeses and sour cream in bowl; stir in ham, green onion, chilies and Worcestershire sauce.

Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet.

Bake at 350 for 1 hour and 10 minutes or until filling is heated through.

Meanwhile, stir together bread cubes, oil and melted butter. Arrange on a separate cookie sheet. Bake at 350 turining occasionally, for 10 to 15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter.

Remove top from bread; stir filling and serve with toasted cubes and vegetables as dippers.

Hot Crab Dip

Recipe found on a coupon for crab meat!

  • 1 (14oz to 16oz) round loaf crusty bread
  • 8 oz cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1 Tbl each: prepared horseradish and Worcestershire sauce
  • 2 Tbl chopped fresh dill
  • 1 pkg (6 oz or 8 oz) Louis Kemp Crab Delights, flake Style, chopped
  • Crackers and/or Vegetables.

Preheat oven to 375 degress.

Cut 1-inch slice from top of bread. Cut our center of vread, leaving a 1-inch shell.

In a separate bowl, cobmine next 6 ingredients, beating to blend well. Transfer mixture to the bread bowl. Place on baking sheet and bake until heated through, about 10 to 15 minutes.

Serve with crackers and/or vegetables. Tear pieces from bread bowl and lid to serve as dippers!

Hot Cheddar Stuffed Mushrooms

  • 1 lb large fresh mushrooms (about 16 'shrooms)
  • 6 TBL butter
  • 1 cup chopped onion
  • 1 cup soft bread crumbs
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Rinse mushrooms and pat dry. Remove stems, chop stems and set aside.

In a large skillet, melt butter. Brush mushroom caps with melted butter; place on lightly buttered shallow baking pan or broiler pan. To remaining butter in skillet, add onions and reserved mushroom stems. Saute 2 minutes. Add crumbs, cheese, nuts, parsley, salt, and pepper; stir lightly. Spoon into mushroom caps, piling high.

Bake at 350° until hot, about 20 minutes. Serve hot. Makes 16 mushrooms.

Pueblo Chili Hummus

  • 1 16 oz can chickpeas/garbonzon beans
  • 2 Tbl Olive Oil
  • 1 tsp garlic powder
  • One large fire-roasted Pueblo Chili
  • 1/4 cup water

Combine chickpeas, olive oil, garlic powder and the chili in a food processor and process until smooth. Add water a bit at a time until the proper consistency is reached. It should be light and fluffy, not thick and pasty.

Allow hummus to sit for an hour - or as long as overnight - for flavors to combine. Serve with veggie sticks and whole-grain flat-bread wedges.

Roasted Pablano Peppers

Preheat oven to at 425ºF.  Halve 2 large pablano peppers to create 4 wide flat pieces

Combine ingredients for filling in a bowl:

  • 4 tbl cream cheese
  • 4 tbl mayonaise
  • 4 tbl grated cheddar cheese
  • 2 tbl minced onion
  • 1/2 tsp garlic powder

Spread filling into each pepper half.

Bake on parchment paper-lined baking sheet for 25 minutes.