OREO BALLS! Congratulations to Jennifer N for her winning recipe voted on by YOU! Due to popular demand, below you will find the recipes for each of the top 5 finalists. The rest of the recipes can be found in the comments section of THIS post. Without further ado...
8 oz cream cheese, softened
18 oz Nabisco Oreos
1 package Almond Bark
Twist Oreos and take apart
Scrape cream from cookies and put into a large bowl. Add cream cheese to bowl and cream together
Put remainder of cookies into Ziploc and seal. Use a rolling pin to finely crush
Add finely crushed cookies to creamed mix and stir
Roll into 1 inch balls and chill
Melt almond bark
Dip cookie balls into almond bark and place on wax paper covered cookie sheet
Let set and enjoy
Makes about 3-4 dozen.
Deep Fried Avocados
Halve an avacado. Fill hollow pit with sour cream and salsa (or pico de gallo), dip whole thing in egg and tempura batter, fry in oil until golden. On plate, sprinkle fiesta style cheese and black olive bits, drizzle with chipotle dressing and top with fresh cilantro - BEST THING EVER!!! (To save money if you have a large group, quarter the avadados - just as wonderful!)
~Submitted by Jennifer N.
~Submitted by Alicia M.
• 24 jalapeno peppers
• 1 pound Jimmy Dean sage bulk sausage
• 2 cups Bisquick
• 1 (16 ounce) package Cheddar cheese, Shredded • 1 tablespoon crushed red pepper flakes • 1 tablespoon garlic salt • 1 (16 ounce) package Monterey Jack cheese, cubed (or) a couple pkgs of cream cheese.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
~Submitted by Laurie J.
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven. Once it is golden brown, take it out and allow to cool, then drizzle honey over the top. Notes: You can eat this warm or cold. I prefer to eat it warm. This recipe is always a hit. When I serve or take it, I usually take the recipe with me to share. Number of Servings: Serves 8-12
~Submitted by Courtney B.
Buffalo Chicken Dip
I LOVE Buffalo Chicken Dip for ANY get together. It's low carb & the ladies love that! You can also make it low fat if you buy fat free/low fat ingredients. Even better! If you like buffalo wings, this is a super easy way to serve a large crowd. I've taken this to everything from PTA luncheons to the neighborhood Bunco parties and everyone always asks for the recipe! Ingredients 1 lb boneless, skinless chicken breasts 2 (8 ounce) packages cream cheese, softened 1 cup Ranch OR Blue Cheese dressing (I use blue cheese) 3/4 cup pepper sauce (such as Frank's Red Hot®, plus extra for cooking the chicken 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box crackers Directions 1.Rinse chicken and place in stock pot with water, add some Franks Red Hot Sauce, and bring to boil. Cover with a lid, reduce heat to Medium-High, and boil until done. About 10-15 mins. Remove chicken from water and let cool for about 5 minutes. 2. While the chicken is still warm, shred it using a fork or chop it in a food processor. 3. In a clean pan/pot place the shredded chicken and hot sauce and heat on medium until warm, add cream cheese & dressing. Cook, stirring until well blended and warm. 4. Add in half of the shredded cheddar cheese and stir until it's all melted and mixed in well. 5. Sprinkle the rest of the cheese on top, cover, and cook on Low until it's hot and bubbly. 6. Serve with celery sticks and crackers.
~Submitted by Sarah W.