Free Cookbook & Recipes
Everything Else
Quick and Easy Taco Dip

8 ounce package cream cheese, softened
3/4 teaspoon taco seasoning mix
1/3 cup salsa
8 ounce package shredded Cheddar cheese

Mix everything in a glass bowl and
microwave until cheese is just melted. Stir
and serve warm. You can also mix it all
together without microwaving and serve as
a cold dip.
Artichoke Dip

1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika

Preheat oven to 350. To make this easy, just mix
everything together but the paprika, right in a baking
dish. Bake for 30 minutes. Serve warm with the
paprika sprinkled on top.
Pecan Praline Sweet Potato Glaze

1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces

In a heavy sauce pan, warm the cream
slowly until it simmers. Add in the butter
and stir until melted. Next add sugars.
Turn heat up a little and cook until all
sugar is incorporated. Remove from heat
and stir in vanilla and pecans. Spread
warm glaze over hot baked sweet
potatoes that have been pealed, sliced in
half, or even mashed.  You can also put
the potato back in a hot over and cook
until the glaze caramelizes some.
Quick and Easy Fruit Dip

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tbl frozen orange juice concentrate, thawed

Mix together all three ingredients and chill before
serving with sliced fruit.
Restaurant Style Artichoke & Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 ounces of cream cheese, softened

Put garlic cloves in a small baking dish. Bake in the preheated oven 25 minutes or until soft.
Remove from heat. When cool enough to handle, squeeze softened garlic from skins.  In a small
baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce,
mozzarella cheese, and cheeses. Cover and bake in a preheated 350 oven for about 30 minutes
or until cheeses are melted. Serve warm.
Avocado Dip

2 avocados - peeled, pitted and diced
3/4 cup sour cream
3/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash ground black pepper

In a bowl, mash the avocados with a potato
masher then mix in the other ingredients. Chill
before serving. For creamier dip you can use
a food processor.
Cocktail Meatballs

Meatballs:
1 pound ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
hot pepper sauce to taste
seasoning salt to taste

Sauce:
3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce
hot pepper sauce to taste

Combine beef, oats, onion flakes, seasoning salt, eggs and pepper sauce in a large bowl.
Once well mixed, make into medium to small meatballs. Arrange in a baking dish, deep pan,
or oven-safe pot.  Cook at 325 for half an hour, uncovered. Next, mix the water, vinegar,
ketchup, Worcestershire, and pepper sauce together, then stir in brown sugar, mustard and
onions. Pour the sauce over the baked meatballs, cover, and shove back into the oven for
an hour. Enjoy.
Easy Meatballs Sauce One

1 bottle of Heinz Chili Sauce
1 cup of Grape Jelly
1 can of Chunk Pineapple (drained)

In a crock pot, combine the chili sauce
and jelly. Heat until the jelly melts. Stir.
Add pineapple, stir again. Add frozen
meatballs and fold them in so they are all
at least coated with the sauce. Cover and
cook for about four hours, depending on
the heat of your crock pot.
Easy Meatballs SauceTwo

18 ounces grape jelly
12 ounces chili sauce

Add chili sauce and jelly to crock
pot. Heat until jelly melts. Stir and
add frozen meatballs. Fold them in
so they are all at least coated with
the sauce. Cover and cook for
about four hours, depending on
the heat of your crock pot.
Easy Meatballs

The below sauces are easy to make, and the meatballs are easier since they are
store-bought frozen and ready to go. Of course if you want to cook your own meatballs,
that works too. Just add them pre-cooked to the sauce. You can even make a bunch of
your own and freeze them, then take them out and mix with one of the sauces below. You
can double the sauce if you have a lot of meatballs.  These make great sandwiches. I like
to use hot dog buns for ours. They fit perfect.
Hot Dog Bacon Roll-Ups

2 packs hot dogs, cut in thirds crosswise
1 pound bacon, cut in thirds crosswise
Brown Sugar

Wrap the pieces of bacon around the pieces
of hot dogs, roll them in the brown sugar,
place them on a sheet pan, and baked in the
oven until bacon is done. If need be, you can
hold bacon in place with toothpicks.
Easy Meatballs Sauce Three

This one is spicy, but it's my family's favorite.

2 bottles of BBQ sauce (about 18 ounces each)
2 cans tomato sauce (about 15 ounces each)
1 can chipotle peppers in adobo sauce (about 7 ounces)
1 tablespoon Worcestershire sauce
1/2 cup brown sugar

Pour BBQ, tomato, and Worcestershire sauces into a crock pot. Add in brown
sugar and mix well. Now add your can of chipotle peppers in adobo sauce. (Yes,
the whole can.) Stir again, but try not to break the peppers up. You can add your
own touch if you'd like. Such as, sometimes I add chopped onions, bell pepper, a
little garlic, or a little more brown sugar. Toss in frozen meatballs and fold them in
so they are all at least coated with the sauce. Cover and cook for about four
hours, depending on the heat of your crock pot. To cut down on the spice some,
you can remove the chipotle peppers as soon as the meatballs are done. It
seems the longer they stay in there, and the longer you cook them, the hotter the
sauce gets. Do note that peppers are never the same. I've opened some cans
where the peppers were extra spicy, and some that were just normal, so you
might want to taste your sauce once you know the meatballs are done, and then
decide if you want to leave the peppers in or not, or maybe if you'd like to
chopped some of the peppers up and add them back. My guys don't mind if the
sauce comes out way hot. I do, so if I get one of those extra spicy cans and don't
notice until the fire has spread throughout the sauce, I've been known to wipe
most of the sauce off, pop the meatballs in a hot dog bun, and enjoy
anyway--even if I have to drink some extra tea.