Fruit Dip

Basic fruit dip:

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow cream

Whip the cream cheese until smooth, add in the marshmallow cream and continue to mix until well-blended.

Strawberry fruit dip:

• 1 (8 ounce) package of strawberry cream cheese
• 1 (7 ounce) jar marshmallow cream
• 2 tablespoons orange juice

Whip the cream cheese until smooth, add in the marshmallow cream and continue to mix until well-blended, add it the orange juice until combined.

Tips:

• Serve with fresh fruit (favorites: strawberries, pineapple, bananas, apples, etc.), cubed pound cake, graham crackers, etc.
• Run a spatula under hot water before you remove the marshmallow cream from the container, it'll slide off the spatula instead of being a sticky mess.
• Low-fat strawberry cream cheese tastes fine in the recipe, if you want to save some calories.
• I never double the recipe- if I think I'll need more, I'll fold in some cool whip to spread everything a little further.

Wild Blueberry & White Chocolate Cheesecake

Wild Blueberry & White Chocolate Cheesecake

• 1 1/2 cups vanilla sandwich cookie crumbs (such as Golden Oreos)
• 1 tablespoon white sugar
• 2 tablespoons butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 2 teaspoon vanilla extract
• wild blueberry sauce
• 1/2 cup whole blueberries (can be frozen)

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon 1/2 the blueberry sauce over the top. It's thick- don't bother trying to spread it. Sprinkle the whole berries over the top.
6. Pour the remaining batter into the pan, and spoon the remaining blueberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan in a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 65 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra blueberry sauce, fresh blueberries, white chocolate curls, or whipped cream before serving.  

Wild Blueberry Sauce

• 1 cup frozen wild blueberries
• 3 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/4 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil over medium heat, allow to boil for one minute, stirring occasionally. 
3. Cool before using in cheesecake recipe, but can be served warm with pancakes, waffles, crepes, or ice cream.

Cake Batter Blondies

Cake Batter Blondies

• 1 box yellow cake mix (or Funfetti!)
• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/4 cup sprinkles (OR only 1 tbsp. if you opt to use Funfetti cake mix)
• 1/2 cup white chocolate chips (optional)

1. Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with cooking spray.
2. Combine the oil, milk, egg, and cake mix in a large bowl until well-mixed. Add in the sprinkles and white chocolate chips; mix until evenly-distributed. 
3. Spread the batter evenly into the baking dish- it'll be thick! Sprinkle with some more sprinkles!
4. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the middle comes out clean. Allow to cool completely before cutting into small squares.

Cranberry-Orange Cookies with White Chocolate Chips

Cranberry-Orange Cookies with White-Chocolate Chips

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 t. vanilla extract
• 1/2 t. orange extract
• 1 1/2 cup flour
• 1/4 t. salt
• 3/4 t. baking soda
• 1 heaping cup dried cranberries
• 1/2 cup white chocolate chips

1. Preheat the oven to 375 degrees.
2. Cream the butter and sugars together until fluffy- add egg and the extracts.
3. Mix in the flour, baking soda, and salt until well-combined.
4. Fold in the chips and cranberries until evenly distributed.
5. Drop by rounded tablespoon (or roll into balls for a more uniform look) onto parchment-lined baking sheets.
6. Bake for 8-10 minutes; the edges should be barely golden and the cookie will look slightly underdone. Cool on the baking sheet for three minutes, then allow to cool completely on a wire-rack.

Party Queso.

Ingredients:

(And.. 3/4 lbs. ground beef, browned and drained)

Cut the queso into cubes. Throw it into the crockpot.

Add the browned and drained ground beef.

Add two cans of Rotel (drained) and one can of diced green chiles (undrained).

Mix everything together (I know.. not the most attractive..)

& melt on low for 2-3 hours, or high for one hour.

Once everything is melted, keep the crock pot on low until this happens.

• 3/4 lbs. lean ground beef, browned and drained*
• 2 lbs. block of Velveeta, cubed
• 2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
• 1 (7 oz.) can diced, roasted green chiles

1. Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.

Buffalo Chicken Dip

Buffalo Chicken Dip

• 1 1/2  lb. cooked chicken breast, shredded
• 2 (8-ounce) packages of cream cheese, softened
• 1 cup ranch or blue cheese dressing
• 3/4 - 1 cup pepper sauce, such as Frank's Red Hot 
• 1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/2  cup of cheddar, and the shredded chicken. 
3. Spread the mixture into a casserole dish, sprinkle with the remaining cheddar, and bake for 20-30 minutes, or until heated through and the cheese is melted.
4. Let it sit for at least 10 minutes so you don't burn your mouth. I speak from experience. I like to stir everything together once it comes out of the oven.
5. Serve with celery sticks, chips, crackers, etc.

or...

1. Melt the cream cheese with the dressing in a pot over medium-low heat until smooth.
2. Stir in the cheese until melted.
3. Fold in the buffalo sauce and shredded chicken; pour everything into a crock pot on low.
4. Serve with celery sticks, chips, crackers, etc.

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Sangria Recipes

White Sangria

• 1 bottle (750 ml) dry white wine
• 3/4 cup peach schnapps
• 1/2 cup brandy
• 6 tablespoons frozen lemonade concentrate
• 3/4 pound nectarines or peaches, pitted and sliced (or frozen!)
• 1 green apples, cored and sliced
• diet ginger ale

1. In a large pitcher, combine the white wine, liquors, and lemonade concentrate. Stir until the lemonade is dissolved. Add the peaches and apples. Cover and refrigerate at least 4 hours to overnight to blend the flavors.
2. Serve over ice with a 1:1 ratio with the ginger ale. Use a slotted spoon in include fruit in each serving.

Red Sangria

• 2 bottles Spanish red wine
• 1 cup brandy
• 3/4 cup triple sec, peach schnapps or orange flavored liqueur 
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 2 tablespoons white sugar*
• orange slices
• lemon slices
• apple slices
• 4 cups club soda, ginger ale or 7-up (optional)

1. Combine the wine, brandy, triple sec, oj, lemon juice, lemonade concentrate, and fruit. Refrigerate overnight. 
2. Before serving, add club soda (if you'd like a fizzier sangria) or ginger ale (if you'd like a sweeter sangria). Serve over ice.

*Ginger ale and 7-up will add a little bit of sweetness, so you can omit the sugar if you choose to go with either of them.