Inredients:
Directions:
Place softened cream cheese and Cheddar Cheeseball Mix in a mixing bowl. Mix well (a fork works great to mix with), then add1 1/2 cups shredded cheese and milk. Mix well and form into 1 inch balls. Place remaining 1/2 cup shredded cheese in a shallow dish. Roll balls in cheese to coat. Cover with plastic wrap. chill overnight or minimum of 4 hours. Serve with crackers or vegetables.
]]>Directions
Preheat oven to 375 degrees. Prepare 12-cup tube pan (i.e. Bundt style) by greasing pan with butter or margarine or cooking spray. Melt butter (or margarine) in a microwave safe bowl. Sprinkle dry Garlic & Herb Spread Mix and salt* over melted butter and whisk with a fork (some small lumps may remain). Cut each biscuit into 4 pieces. One at a time, coat biscuits pieces in the melted butter and place in the bottom of the pan creating one layer around the pan. Sprinkle 1/8 cup of Parmesan cheese on this layer and continue coating biscuit pieces in butter and make another layer in pan. Pour in any remaining butter evenly over biscuit pieces in the pan and top with remaining Parmesan cheese. Bake for 15 to 20 minutes, until golden brown, and dough is cooked through in the center. Allow to cool in pan for 5 minutes then invert pan onto a large serving dish. Allow pan to remain upside down for another 5 minutes, this allows residual butter to soak into biscuit pieces. Remove pan and enjoy!
*additional salt is not needed if you are using salted butter or margarine.
]]>Directions:
In a large pot over high heat cook the ground beef with onion, green pepper (optional) and Worcestershire Sauce for approximately 8 minutes or until meat is cooked (no longer pink). Stir meat frequently while cooking. Stir in all remaining ingredients and bring to a boil, stirring occasionally. Reduce heat to medium low, cover pot and simmer 6 to 8 minutes; until macaroni is cooked tender. Stir occasionally. Serves 6-8. Garnish with grated Parmesan cheese, if desired.
*can substitute ground turkey, chicken, venison or plant-based crumble
**8 oz. = 2 cups uncooked elbow macaroni
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Preheat oven to 350. Prepare a 13x9in baking pan by greasing bottom and sides.
Step 1
Mix together, in a medium-sized bowl, Peanut Butter Chocolate Chip Dip Mix, 1 large egg beaten, and 16 oz. of softened cream cheese. Mix well, set aside
Step 2
Mix together in a large, mixing bowl Dark Chocolate Cake Mix, water, 3 large eggs (beaten), vegetable oil, and peanut butter. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in, greased pan. Spread batter evenly in pan.
Step 3
Place spoonful's of prepared Peanut Butter Chocolate Chip Dip mixture evenly on top of cake batter. Using a butter knife, cut through the filling into the cake batter marbling the two together. Work lengthwise and then side to side. Bake for approx. 50 minutes or until cake springs back and peanut butter chocolate chip filling appears dry on top. Allow cake to cool for 15 minutes.
Remove foil liner completely from tub of frosting. Microwave for 50 seconds. Stir melted frosting in tub and pour over baked cake. Allow to cool for 1 hour. Cover and refrigerate. This cake is best when allowed to sit 8 hours/ overnight before serving. Store cake in refrigerator. This cake requires refrigeration because of filling.
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Ingredients:
Stuffing Ingredients:
Directions:
In a medium saucepan heat broth (or water) to a boil. Add butter and packet of Cranberry Orange Dip Mix, stir to mix. Place lid on pan and simmer on low for 5 minutes. Add stuffing mix and stir mix completely. Remove from heat, cover and let stand for 5 minutes, Fluff with a fork. If mixture appears to dry add a small amount of water to moisten.
Preheat oven to 400 degrees. With a knife butterfly cut turkey breast. Spread 1/2 - 2/3 of the Cranberry Orange stuffing mixture over the whole turkey breast in an even layer. Starting at the long end, roll the stuffing up into the turkey breast. Using cooking twine, tie the roll about 5-6 times. Place roll skin side up on a baking sheet. Bake for 40-50 minutes or until done. Allow turkey 10 minutes to rest before serving.
*you may substitute Cranberry Walnut Dip Mix, Honey Apple Pecan Dip Mix, Mom's Apple Pie Dip Mix in the stuffing recipe.
]]>Ingredients:
Directions:
Preheat oven to 350 degrees, grease a small baking dish (5 cup minimum capacity). Mix together mayonnaise, sour cream, softened cream cheese and packet of Crab Dip Mix until well blended. Fold in celery, water chestnuts, green onions, crab and shredded cheese. Mix together and place in prepared baking dish. Bake for 30 minutes or until bubbly around edges and golden brown on top. Serve with baguette slices or a neutral cracker (Butter Crisp, Triscuit, etc.)
*soften cream cheese in microwave until smooth
**May substitute shredded Monterey Jack or milk cheddar cheese.
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Ingredients Needed:
Directions:
Place your marshmallow topping into small separate bowls. Slide your skewers into your marshmallows. Spread your prepared Caramel or Apple Toffee Dip Mixes on your marshmallows starting on the bottom working up until you have covered half of your marshmallow. Dip your coated marshmallows in your topping bowls until your dip mix coating is completely covered. If desired toast the top section of your marshmallows using a kitchen torch.
*You can do this with almost any of our sweet dip mixes and you can use different toppings to match any even or holiday.
]]>Ingredients:
Filling:
Directions:
Preheat oven to 350 degrees. Grease a Bundt or tube baking pan. In a small bowl mix together harvest pumpkin dip mix and hot water with a fork allow to sit for 5 to 10 minutes. Step 2, in a large mixing bowl add: Spice Cake Mix, eggs, milk, water, vegetable oil and the Harvest Pumpkin Dip Mix and water combination. Mix well and beat with an electric mixer for 2 minutes on medium speed. Pour batter in a well greased Bundt or tube pan. Step 3, Mix together softened cream cheese, vanilla eggs and sugar. Mix with electric mixer until well blended. Carefully spoon cream cheese mixture on top of cake batter in a pan. Try to keep from touching sides of pan. Bake at 350 degrees for 50 to 60 minutes or until top of cake is “dry” to touch. Allow cake to cool in pan for 15 minutes before inverting on to a serving plate. Cool for another 30 minutes, then cover until serving.
*** Keep this Cake refrigerated because of the cream cheese filling.
*Spice Cake, Carrot Cake, or yellow cake mix may be used for this recipe **Soften cream cheese in microwave for 1 minute. Mix well to a smooth consistency before proceeding with recipe.
***Cake is best for serving after allowing to sit overnight.
]]>Ingredients:
Topping:
Directions:
Preheat oven to 350 degrees. Grease a 9x13 in baking pan/dish. In a large bowl add all ingredients except apple pie filling and topping ingredients. Open can of apple pie filling, using a knife carefully slice and cut up apple pieces into chunks while in can. Add the apples to mixture and mix well until all ingredients are mixed together. Place batter into baking dish. Mix together topping ingredients in a small bowl until well mixed and crumbly. Sprinkle over the top of batter, distributing evenly. Cover with foil and bake for 30 minutes, remove foil and continue baking for an additional 20 minutes, or until Pumpkin Apple Bake is set and lightly brown on top. Remove from oven , cover with foil and allow to sit a minimum of 30 minutes before serving. Serve warm or cold with whipped cream or ice-cream.
]]>Ingredients:
Directions:
Rub butter all over uncooked chicken. Season chicken with desired amount of Italian Bread Dipping Mix and salt. Remember less is more. Bake chicken according to package directions (this will vary on size). Tent with foil part way through baking if chicken gets too brown on top. Once done allow chicken to rest for 15-20 minutes before serving.
]]>Ingredients:
Sweet Glaze:
Directions:
Preheat oven to 350 degrees. In a large bowl add Sweet Onion & Bacon Dip Mix, ground beef, oatmeal, Ketchup, mustard, Worcestshire Sauce, egg and onion, if desired. Mix well and place mixture in a baking dish. Shape into loaf, pat together. Bake for 45 minutes covered with foil. Mix together Sweet Glaze ingredients. After baking for 45 minutes foil covered, remove foil cover meatloaf with glaze and continue baking uncovered for additional 15 minutes. Remove from oven cover with foil and let sit for 15 minutes before slicing and serving.
*can substitute other ground meats; turkey, venison, chicken
** can substitute bread crumbs or cracker crumbs
]]>Ingredients:
Directions:
Precook butternut squash in the microwave to remove skin. Prick the skin of the squash all over with a fork and slice off the ends. Microwave the squash for about 3 1/2 minutes to soften skin. Let the squash cool so it can be handles then peel away the skin and cut into cubes. In a large bowl whisk together eggs, milk, Italian Spinach Dip Mix and a pinch of salt and pepper. Toss together the Italian Spinach mixture, cheese and butternut squash together. Refrigerate and let sit for 1-4 hours. Preheat oven to 375 degrees and grease a 9x13 inch baking dish. Pour squash mixture into baking dish and bake for 55-60 minutes or until set and brown on top.
]]>Directions:
Directions:
Mix together Gingerbread Dip Mix and hot water; allow to set for 10 minutes. Using a fork remove as many lumps as possible from baking mix before adding to other ingredients. Combine all ingredients (excepted cream/topping), mix well and place in a greased 3-to-4 quart slow cooker. Cover and cook on low for 6 to 7 hours. Do not remove lid while cooking, it will just add to the cooking time. Sides will be firmer than center; the center will be jiggly, but not runny. Turn off slow cooker and keep lid on until serving time. Serve with whipped cream/topping. Serves 6. If recipe is doubles use a 5-to-6 quart oval slow cooker.
*This recipe can also be baked in the oven at 350 degrees for 45 minutes in a greased 8 or 9 inch square or round baking dish/pan. Sides will be firm, center jiggly but not runny.
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Preheat oven to 350 degrees. Grease bottom and sides of a 13x9in pan.
Step 1
Mix together, in a medium sized bowl, Pina Colada Dip Mix, 1 large egg-beaten, vegetable oil, remaining 3/4 cup well drained-crushed pineapple. Mix well, set aside.
Step 2
Mix together, in a large mixing bowl. Yellow Cake Mix, 1 cup reserved pineapple juice, 3 large eggs-beaten, vegetable oil, remaining 3/4 cup of well-drained pineapple. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in greased pan. Spread batter evenly into pan.
Step 3
Place spoonfuls of prepared Pina Colada Dip Mixture (from Step 1) evenly on top of cake batter. Using a butter knife, cut through the filling into the cake batter marbling the two together. Work length-wise and then side to side. Bake approx. 45 to 50 minutes until cake sprigs back and Pina Colada filling appears dry on top. Allow cake to cool completely then cover tightly with plastic wrap or foil. Serve cake with whipped cream. Refrigerate baked cake. This cake requires refrigeration for storage because of filling.
*This cake is best when allowed to sit for 8 hours/overnight before serving.
]]>In a large bowl, mix together softened cream cheese, sour cream and Peaches & Cream Dip Mix. Add in chopped and drained peaches, mini marshmallows and thawed whipped topping. Fold together. Optional: fold in 2 cups of fresh blueberries. Chill for a minimum of 2 hours before serving.
]]>Cream butter with Garlic & Herb Spread Mix, and salt. Fold heavy foil into 9 x 9 inch squares. Divide shrimp evenly among foil squares, placing in center. Top with a Tbls. of butter mixture. Close foil around shrimp and twist top to seal. Grill over hot coals for 15 minutes. Taste for doneness. Serve in foil packages with crusty French bread to dip in butter/garlic sauce. Serves 6.
Dish may be prepared in advance and frozen uncooked. If cooking from frozen, add 10 minutes to cooking time.
]]>Bring these ingredients to a boil in a saucepan. Let mixture cool completely. Wash and pierce 1 pint (approx. 25-30) cherry tomatoes several times with a toothpick or skewer. Place tomatoes in a 1-quart glass jar. Pour cooled liquid over tomatoes and store in refrigerator for up to 2 weeks.
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In a microwave-safe bowl, combine Velveeta® cheese and cream cheese. Microwave for 5 minutes, then remove bowl and stir well. Microwave an additional 2 minutes or until
cheeses are melted. Add corn, tomatoes, and Chile con Queso Dip Mix. Stir to combine ingredients.
Microwave for 5 minutes to heat through. Delicious served with tortilla chips. Makes 10 cups.
For a half batch (makes 5 cups):
*If you can’t find chili ready diced tomatoes, you can substitute diced tomatoes with green chiles (e.g., Rotel® brand
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Prepare sauce according to directions on packet. Add frozen meatballs to a 5 or 6 qt. slow cooker. Pour sauce over meatballs. Put lid on slow cooker and cook on high for 3 to 4 hours. Remove lid, stir, and turn down to warm or low to serve.
*Note: ketchup works best for meatballs, chicken wings, cocktail franks, or miniature hot dogs. Tomato sauce works best for pork and shrimp.
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Topping:
Mix packet of Cranberry and Walnut Dip Mix and hot water with fork. Let set for 15 minutes. Preheat oven to 350°. Grease a 13x9-inch baking pan. Evenly spread bread pieces in the pan. In a bowl, mix together Cranberry and Walnut Dip Mix, white sugar, eggs, milk, and vanilla in a large bowl. Pour this mixture on top of bread pieces in pan and allow to soak. Mix together brown sugar, butter, and (optional) walnuts. Sprinkle over top. Bake for 40 to 45 minutes, or until set. Remove from oven and serve with whipped topping, ice cream, or plain.
May also be made in a slow cooker!
]]>You may use low-fat or nonfat products with this mix, although results may vary.
Blend sour cream and mayonnaise. Add entire packet of B.L.T. Dip Mix. Mix well. Thin with milk to reach desired consistency. Chill overnight or minimum of 4 hours. Stir before serving. Keep prepared dressing refrigerated.
]]>Preheat oven to 375º. Soften cream cheese in a microwaveable container. Mix sour cream and packet of Caramelized Onion & Garlic Dip Mix together. Add cream cheese, mayonnaise, Parmesan cheese, and 1 cup of shredded Monterey Jack cheese (reserve 1/2 cup of Monterey Jack cheese for garnish.) Mix well and place mixture in baking dish. Top with remaining 1/2 cup shredded Monterey Jack cheese. Bake* for 20 minutes until cheese is lightly browned and bubbly around the edges. Serve with bread, crackers, pretzels, or tortilla chips.
*May also be prepared in a microwave or a slow cooker.
Download Recipe Sheet]]>Preheat oven to 350°. Prepare packet of Chile Con Queso Dip Mix according to directions. Mix in hash browns, water, and cheese. Place in a greased 13x9-inch pan. Cover with foil and bake for 1 hour. Remove foil and continue baking for 30 minutes.
]]>Glaze:
Preheat oven to 350°. In large bowl place all ingredients. With electric mixer blend on low speed, then mix on medium speed for 1 minute. Pour batter into a greased bundt pan. Bake for 45 to 55 minutes or until done. Cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from plate back onto cake.
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**May substitute individual size dessert shells, graham cracker pie crust or shortbread pie crust.
Prepare dip mix according to directions on tag. After whipping with a mixer, fold in the whipped topping. Spoon mixture into the ready-made graham cracker pie crust. Garnish with shaved chocolate and maraschino cherries. Chill 4 hours before serving.
*Cream cheese may be softened in microwave. Blend cream cheese to avoid “hot spots” before adding to recipe.
]]>In a small bowl pour in packet of Cherry Almond Dip Mix, add 1/4 cup hot water and mix with fork. Let set. Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon-colored. Add sugar, oil, lemon juice, and water; mix well. Combine flour, baking powder, cinnamon, soda, and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, lemon peel, and Cherry Almond mixture by hand. Mix well. Grease and flour the bottom only of an 8.5x4.5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350° oven 55 to 65 minutes, or until toothpick is inserted and comes out clean. Let cool in pan for 10 minutes. Loosen edges with a metal spatula. Remove from pan and let cool completely.
]]>You may use low-fat or nonfat products with this mix, although results may vary.
*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.
Blend sour cream and cream cheese. Add entire packet of Honey Apple Pecan Dip Mix. Mix well. After thoroughly mixing, fold in whipped topping. Spoon mixture into a ready-made graham cracker crust. Garnish with 1/2 cup of chopped, toasted walnuts or pecans. Chill 4 hours before serving.
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Put 3/4 cup of water in bottom of slow cooker. Add packet of Honey Apple Pecan Dip Mix, stir. Put lid on slow cooker and cook on high for about 15 minutes. Add one stick of butter and let it melt, stir. Add prepared Caramel Apple Dip and let it all melt together. Take 2 cans of buttermilk biscuits and cut each biscuit into 1-inch cubes and drop into slow cooker mixture a few pieces at a time and carefully stir once all are in. Place lid on for about one hour. After 1 hour carefully toss/turn over biscuit/dough pieces. Place lid back on for about a half-hour before serving.
]]>Combine 1 Tbls. of Zesty Bread Dipping Mix and 1/2 cup olive oil. Sauté potatoes and chopped onion in a frying pan with olive oil mixture. Cook until potatoes are tender and light brown. Serve immediately.
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