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By Pat Mills
Our family gets together on weekends to play games, and with the games we have to have snacks. I made and served each of these recipes and they are all keepers. I think the barbeque chicken dip is my favorite. – Pat
beef Barbeque chicken dip
12 oz. cooked chicken, chopped
1 8 oz cream cheese, softened
¾ cup BBQ sauce
¼ cup ranch dressing
¼ cup sour cream
1½ cups cheddar cheese
1 green onion, chopped
Preheat oven to 350 degrees, in a mixing bowl combine chicken, sour cream, cream cheese, ranch dressing, b-b-q sauce, 1 cup cheddar cheese. Pour mixture into a lightly greased 8 x 8 baking dish. Top the dip with green onions and ½ cup cheddar cheese. Bake for 25-30 minutes or until bubby. Serve with tortilla chips.
2 pounds fully cooked kielbasa sausage (smoked sausage)
¾ brown sugar
1 cup chunky applesauce
2 tablespoons Dijon mustard
2 cloves garlic, minced
Cut kielbasa into 1-inch pieces and combine with brown sugar, applesauce, mustard, and garlic. Place in a 3-qt crockpot. Cover and cook on low for 6-8 hours or until heated through.
2 (10 oz) package frozen spinach, thawed and well drained
2 small onions, finely chopped
2 ¼ cups herb flavored stuffing mix
6 eggs, beaten
½ cup melted butter
½ cup Parmesan cheese
2 teaspoon garlic salt
1 teaspoon pepper
Mix all ingredients until well combined. Form into about 1-in balls; place on a baking sheet sprayed with cooking spray. Bake at 350 degrees for 20 minutes. Yields: 60 balls.
Loaded baked potato dip
1 8 oz carton sour cream
1 4 oz cream cheese, room temp.
1 8 oz shredded sharp cheddar cheese
8 slices of bacon, cooked and crumbled
¼ cup snipped chives
1 tablespoon powdered ranch dressing
¼ teaspoon Worcestershire sauce
Combine the sour cream, cream cheese and cheddar cheese, stir until thoroughly mixed; fold in bacon, chives, ranch dressing, and Worcestershire sauce. Chill for 2 hours or overnight. Bring to room temp. Serve with thick potato chips.
• Keep celery fresh. Wrap celery in paper towels, then in aluminum foil. Store in the refrigerator. Celery will stay fresh for a long time.
• When a recipe calls for sliced green onions, cut them with kitchen scissors, its faster than using a knife.