INDIVIDUAL SEVEN LAYER DIP

It's snowing in Maine today, the snow started about 5 am and still coming down.  It's gonna be a long winter, I am so ready for spring.  But I have a spring looking recipe to share today.  I made these  last summer for grand baby Cora's 1st birthday. They were fun to make but a little time consuming so get some help.

What fun then to have your own container to hold and not seeing anyone double dipping.   I found these last summer at the girl who ate everything.  So keep in mind that the size of the container and the amount that you put in each container will determine the number of servings. How about using the small jelly jars. I think I like that idea.  Aren't they just so cute, so why not plan to make some for your next party.  


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1 (16 OUNCE) CAN REFRIED BEANS

1 (1 OUNCE) PACKAGE TACO SEASONING

1 CUP GUACAMOLE

1 (8 OUNCE) CONTAINER SOUR CREAM

1 CUP DRAINED SALSA    

1 CUP SHREDDED CHEDDAR CHEESE

2 ROMA TOMATOES, DICED

1/2 BUNCH GREEN ONIONS, SLICED

1 SMALL CAN BLACK OLIVES

PLASTIC TUMBLERS

Decide on the size tumblers, and all ingredients will depend on the amount you use in each layer.  

Layer 1 beans and taco seasoning

Layer 2 sour cream

Layer 3 guacamole

Layer 4 Salsa    (Drain this well for sure)

Layer 5 Cheese

Layer 6 tomatoes

Layer 7  green onions

 TORTILLA CHIPS 

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MARCHING PENQUINS

Cream Cheese Penquins

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Aren't these little guys cute. I am going to be making these again for our Thanksgiving Day dinner.  I think they would be cute sitting on a cheese/meat tray.  The possiblities are endless.  Make a hat for them, wrap a scarf around their neck. They are tasty, easy to make.  Keep in mind that the large can of olives has less then the small can of olives. So buy according to how many you want to make.     

1 can of large black olives
1 can of small black olives
1 carrot, maybe two depending on the size
small package of cream cheese
sandwich picks or frilly picks 

Drain the olives, and make sure they are dry.  Using a paper towel lined work area, with a sharp knife carefully cut the large olive from one end to the other in a straight line.  Holding the olive in one hand gently open the olive and put in some cream cheese, about 1/2 to 1 tsp. I just used a small paring knife to put the cream cheese in and then smooth this over with a papertowel or your fingers.

Pare the carrot and cut in 1/4 inch slices. With a sharp knife cut a pie shape in each carrot.  Save this piece of carrot.  This will be used for the beak. With your small knife make a small slit in the small olive and insert the piece of carrot to make his beak. I cut the sides of the pie shaped carrot to fit better in the slit.  Being careful not to rip the mouth area.  If you do, go ahead and eat that one.     


With your sandwick pick insert the end thru the small olive, then go down thru the large olive and cream cheese then attach to the carrot with the wedge as the front for his feet.  Line up his body and he is ready to show off...............

You did it....everyone will love these little guys.  You'll be the hit of the party.  

Showing off the penguins with
 thischickcooks
 bunnyjeansdecorandmore

LITTLE CRABBIES

These little crabbies are easy and enjoyed.  They are a little salty but I love them just the way they are.  Modifications could be made to reduce the salt.  They can be made and frozen then broiled when ready to serve. 

Crabmeat Appetizers

6 English Muffins split

1 jar Kraft Old English Cheese
1 stick oleo
Melt butter with cheese then add:
1 1/2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp season salt
7 oz can drained crabmeat

In a small saucepan add the butter, and the cheese. Melt then remove from stovetop and add the remaining ingredients. Mix well and spread on top of split english muffins. Broil until hot and bubbly and golden on the edges of the english muffns. Cut in half's or quarters and serve hot.  You can prepare these and freeze then broil when ready to serve.  

DEVILED EGGS

Deviled Eggs

1 dozen hard boiled eggs
1/4 cup of mayonnaise
salt and pepper
3 green onions cut in small slices and save a few for garnish
1/4 cup of finely grated cheese
1/8 cup of sour cream

How I cooked the eggs, using a large pot I placed the egg in and covered with enough cold water to one inch above the eggs.   Bring to a boil then remove from heat and cover. Let them sit for 15 minutes. Then drain them and rinse with cold water. After they have cooled enough to handle remove the shells and cut them in half lengthwise. Remove the yolks and place in a small bowl, combine all the remaining ingredients for the filling.  Mix all together and fill the egg whites with the egg mixture. I used a decorator tool from Pampered Chef that worked very nice. Sprinkle with paprika and top with sliced green onions.

DILL WEED DIP

Dill Weed Dip



1 Cup Mayonnaise
1 Cup Sour Cream
2 TBSP Onion Flakes
2 tsp Season Salt
3-4 tsp Dill Weed
2 TBSP parsley Flakes

Combine all ingredients and allow to set in refrigerator to blend flavors. Serve with raw vegetables

OLIVE CHEESE BREAD

Olive Cheese Bread
The Pioneer Woman Cooks
Ree Drummond
copyright 2009
Pioneer-Woman

I have made this several times and everytime someone always says, this is so good.  Did you make this?  Well, yes I did, thanks to Ree Drummond  who is the author of the cookbook.  "The Pioneer Woman Cooks" If you like olives you will fall in love with this recipe.  It makes enough to cover both sides of a country crusty bread. Enough to feed several people.  You can even make the olive bread loaf, wrap it well and put in freezer.      

1 (14.5 ounce) can black olives, drained
1 (6 ounce) jar pimiento-stuffed green olives, drained
2 green onions
1 stick of butter, 1/4 pound
1/2 cup mayonnaise
1 pound grated Monterey Jack cheese
1 loaf crusty french bread, any crusty country bread

In a large bowl, chop or cut up the drained olives, add the softened butter, cut the green onion in small pieces, add the mayo and the Monterey Jack cheese. And using my clean hands I mixed all the ingredients. Slice the bread in half lengthwise or in thick slices and pile on the cheese mixture. Place this on a rimmed baking sheet and bake for about 20-25 minutes or till light brown, and the cheese is melted and bubbly.

Orange Fruit Dip

                      
Orange Fruit Dip

8 oz cream cheese
7 oz jar marshmallow creme
2 Tbsp fresh orange juice
1/2 tsp pure orange extract
Mix all the ingredients. Place in the refrigerator until serving time. Serve with strawberries, apple slices, pineapples, melon , grapes.

Hot Crabmeat and Lobster Dip

Crabmeat and Lobster Dip
made by Heidi and Emily Jordan

8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup triple cheddar Cheese mix
1/2 cup chopped clear lobster meat
1/2 cup lump fresh crabmeat
1 tbsp of crab-meat juice

In a small bowl combine all ingredients. Pour into a casserole dish and heat at 350 till bubbly. Serve with corn chips or crackers

BUFFALO CHICKEN DIP

8 oz softened Cream Cheese
5 oz can White Meat Chicken Breast
1/2 cup Ranch Dressing
1/2 cup Hot Sauce (I use Franks)
8 oz shredded Colby - Jack Cheese

Spread cream cheese in the bottom of a 9inch pie plate, or other casserole dish, roughly the same size.
Drain and break up the chicken with a fork, spread over the cream cheese.
Pour both dressing and hot sauce over the chicken.
Evenly spread the shredded cheese on top.
Bake at 350 degrees for 20 - 30 minutes, or until bubbly.

Serve with tortilla chips.
This recipe can be doubled.