8 ounces cream cheese, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 (7 1/2 ounce) package English toffee bits
Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients except toffee bits until thoroughly blended. Fold in the English toffee bits. Serve with crisp apple slices. Refrigerate leftovers. Can be made ahead and refrigerated.
ARTICHOKE CHILE DIP
2 (14 oz.) can artichoke hearts (packed in water) drained, chopped
1 c. grated Parmesan cheese
8 oz cream cheese
1 c. mayonnaise
1 (4 oz.) can green chiles, rinsed, seeded, and chopped
2 tsp chopped parsley
1 clove garlic, crushed
Mix ingredients. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about 20 minutes or until heated through. Serve warm with tortilla chips, party crackers or bread sticks. Makes about 2 2/3 cups.
Black Bean Dip with Corn and Basil
Makes 6 (1/4-cup) servings
Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.
1 cup frozen corn kernels
1 teaspoon extra virgin olive oil
1 1/2 cups cooked black beans, drained
2 to 4 tablespoons salsa
2 tablespoons water or enough for blending
1 tablespoon lime juice
1/2 teaspoon red chili pepper sauce (like Tabasco)
1/4 to 1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 tablespoons slivered fresh basil leaves, packed
1/4 cup diced red pepper for garnish
Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.
Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt.
Remove to a bowl and stir in corn and basil. Garnish with red pepper.
Salt and pepper to taste.
Puree the beans in a blender or food processor. Add rest, puree until smooth. Chill before serving. Serve with tortilla chips or crackers, if desired
Tangy Black Bean Dip
Here is the perfect match for thin, crisp corn chips, a great kick-off for a zesty Mexican menu. Black beans are tasty little members of the high-fiber legume family. According to Lisa Turner in “Meals that Heal,” they help prevent heart disease, stabilize blood-sugar levels, lower cholesterol, and help prevent obesity. So healthy and so yummy–and this dip can be stored in the fridge for up to two weeks!
2 cups dried black beans (4 cups cooked)
1 ½ tablespoons vegetable oil
1 medium onion, chopped
1 medium bell pepper, any color, chopped
2 medium cloves garlic, minced
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
1 tablespoon chili powder
1/3 to ½ cup cider vinegar
Salt, to taste
1. Sort, rinse, soak and cook the beans by your preferred method (or skip this step and use canned beans).
2. In a heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic, and sauté until the onions are translucent. Add the cumin, coriander, and chili powder and sauté 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.
3. In a food mill or food processor, puree the beans and the pepper mixture until smooth. Season with salt. Yields 3 ½ cups
CHOCOLATE SAUCE by Donette Southard
12 oz can Carnation Evaporated Milk (not cheap brands)
1 ½ c sugar
3 oz Nestles unsweetened baking chocolate
1 tsp vanilla (not imitation)
Heat milk and sugar until dissolved. Add chocolate and bring to a boil over medium heat, stirring constantly. I use a heat resistant rubber spatula so I can keep the sides of the pan clean. Reduce heat just to keep boiling and stir for another ten minutes until desired thickness. (Don’t be concerned if the chocolate doesn’t seem to blend with the milk. It does eventually.) Remove from heat and add vanilla.
Pour into glass jar and keep in fridge. Great as hot fudge on ice cream. I warm a few tablespoons for 30 seconds on power 5. For a party, keep it warm in small crock pot.
CHOCOLATE FUDGE SAUCE
1/2 cup butter
1 cup chocolate chips (milk or semi-sweet)
2 cup powdered sugar
1 1/2 cup evaporated milk (12 oz can)
1 tsp. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Cook until a rolling boil is achieved. Continue cooking until thick. Stir constantly. Takes about twenty minutes. Remove from heat and add vanilla. Cool. Can be reheated in the microwave later to be used over ice cream. Very creamy.
1 pkg. (10 oz.) chopped, thawed, and drained frozen spinach
1 clove garlic, minced
½ cup mayonnaise
½ cup grated Parmesan cheese
Beat cream cheese and mayo with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 - 25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with crackers or veggies. Makes 16 (2 tbsp.) servings.
Mix all ingredients. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 - minutes or until very lightly browned. Serve with crackers or veggies.
Hot Artichoke Dip by Kari Parker via Tammy Hay
2 medium leeks, thinly sliced (about 2/3 cup)
1 Tbsp Olive oil
28 oz can artichoke hearts, drained and chopped
2 cups light mayonnaise
1 cup chopped red pepper
1 cup finely shredded Parmesan cheese
1 tsp lemon-pepper seasoning
toasted pita wedges
In large skillet, cook leeks in hot oil over medium heat. Place in a 3 ½ quart slow cooker. Stir in remaining ingredients. Cook on low for 3-4 hours. To serve, stir mixture. Sprinkle with additional cheese. Serve on toasted pitas. Serves 20 (1/4 cup servings).
SPINACH ARTICHOKE DIP (Lauren’s shower)
1pint (or larger) spinach dip
½ c shredded Swiss cheese
1/3 cup shredded parmesan cheese
1 can sectioned artichoke hearts
1 pkg artificial crab
1/8 tsp Tabasco sauce
Drain artichokes. Break up crab and combine all ingredients. Place in ungreased pie plate and bake at 350 for 30 minutes.
LAYERED CHIP DIP by Peni Floyd
1 small refried beans
1 small sour cream mixed with 8 oz Philly Cream Cheese
2 cans (10 oz.) artichoke hearts, drained and coarsely chopped.
1/3 cup grated parmesan cheese.
1/8 tsp cayenne pepper.
1/2 cup grated Swiss cheese.
Mix all ingredients except Swiss cheese, Place in ungreased pie plate. Bake at 375 for approximately 20-25 minutes. Just before removing from oven, sprinkle top with grated Swiss cheese. Serve warm with sliced baguette or French bread. Also good with vegetables.
May replace one can of artichoke hearts with 8 oz. artificial crab, chopped.
You only live once. This is not a trial run. You make your own happiness. Don’t be one who feels like this:
Losing a wife can be hard. In my case, it was almost impossible.
“Marriage is a great institution, but I’m not ready for an institution yet.” -Mae West
“I don’t think I’ll get married again. I’ll just find a woman I don’t like and give her a house.” -Lewis Grizzard.
“My advice to you is get married: if you find a good wife you’ll be happy; if not, you’ll become a philosopher.” -Socrates.
“Marriage is an adventure, like going to war.” -G. K. Chesterton
“When a man steals your wife there is no better revenge than to let him keep her.” -Sacha Guitry