White Chocolate Cheesecake Stuffed Strawberries

White Chocolate Cheesecake Stuffed Strawberries

Cheesecake filling:

1 block cream cheese
1/4 powdered sugar
1/4 melted white chocolate
2 teaspoons pure vanilla
1 small box vanilla pudding mix

Combine above ingredients until smooth. Allow it to firm up to a stiff pudding consistency. If its too thick, add a touch of milk. If its too thin, add some cream cheese or powdered sugar.
Use large plump ripe berries and cut an X at the tip, cutting almost all the way down to the hull, but not in half!
Pipe filling into berries using either a piping bag (or plastic baggie w/tip cut off).

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.

Taco Ring

Rating: 9 of 10

This is definitely a crowd pleaser for sporting events! It sounds complicated but it's really not.

Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.

Cheesy Spinach and Bacon Dip

I made this dip when we had people over for the Steelers game this weekend. It was really good and super easy to make!

Rating: 10 of 10

Cheesy Spinach and Bacon Dip

Prep Time:10 min
Total Time:15 min
Makes:4 cups or 32 servings, 2 Tbsp. each

What You Need
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
8 slices OSCAR MAYER Bacon, cooked, crumbled

MICROWAVE all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SERVE with tortilla chips and cut-up fresh vegetables.

Buffalo Chicken Dip

This is another dip that is pretty popular with our family. Again, it's very easy to make and very good!


Buffalo Chicken Dip

INGREDIENTS:
2 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

DIRECTIONS:
Combine chicken, cream cheese, ranch and hot sauce in a bowl. Mix well. Transfer to oven safe dish. Cover with cheese and bake until cheese is melted.

Chili Dip

This dip is a staple in our family. Everytime we have a get together, this dip is there! You just cant help but eat it. It's so simple, but oh so good!

1 can of Hormel chili (we use beanless)
1 package of cream cheese
tons of cheddar cheese

Spread cream cheese in the bottom on pan or dish. Dump chili on top. Cover with cheddar cheese. Bake in the oven until cheese is melted. Eat with tortilla chips.

It doesn't get any easier than this people!