Spicy Cranberry Cream Cheese Dip

Pinned via Pinterest, and thoroughly enjoyed as a Christmas Dinner appetizer, this dip is delish.

In fact, my husband and I loved it so much, I came home from my sister's and made it again.

Tart, sweet and spicy, all rolled into one and spread on top of silky, smooth cream cheese. This dip is pure heaven. This will be appearing on Superbowl Sunday, no doubt about it.

Serve with ritz crackers, wheat thins or tortilla chips.

Spicy Cranberry Cream Cheese Dip

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese

1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Recipe Source: Jamie Cooks It Up!  via Pinterest

Posted by: Sallie and Julia

Caramel Apple Dip

I had my book club spread all planned out. A few old favorites, a few new recipes to try. Unfortunately, one of the "new" recipes just wasn't working. With  not a lot of time to spare and running low on energy, I turned to the Internet and spotted this delicious looking dip.

A snap to put together and perfect for fall, this sweet dip couldn't be better. It could easily be served  as a dessert or appetizer. Lightly sweetened cream cheese, topped with creamy caramel and crunchy toffee bits. Served with tart granny smith apples it's a winning combination. If you were serving this for  dessert it would also be fun to add graham crackers, pretzels, teddy grahams, etc.


Caramel Apple Dip
Jane Deere

Ingredients

• 16 ounces, weight Philadelphia Cream Cheese, Softened
• ½ cups Powdered Sugar
• 16 ounces, weight Old Fashioned Caramel Apple Dip (I Used Marzettis)
• 1 cup Heath Bits-O-Brickle Toffee Bits
• 4 Large Granny Smith Apples, Sliced Thick

Preparation Instructions

In a medium bowl, beat together cream cheese and powdered sugar until fluffy. Spread mixture evenly onto a platter. Spread caramel apple dip on top of the cream cheese layer. Sprinkle the top generously with toffee bits. Serve with thick slices of Granny Smith apples.

Posted by: Sallie

Bean Dip

We took a trip down to southern California last year to visit our friends Rob & Crystal.  They had made this delicious bean dip that we snacked on while we were there.  I brought home the recipe with me, but stuffed it in my recipe binder and completely forgot about it until the other day when I was looking for a recipe and came across this one.  It is super easy to make with simple ingredients, but is so delicious.  It's worth a try!

Bean Dip

Ingredients

1 can great northern beans drained & rinsed

1 can red beans (not kidney) drained & rinsed

1 can black beans drained & rinsed

1 can pinto beans drained & rinsed

1/2 red onion, diced

3/4 cup olive oil

3/4 cup apple cider vinegar

chopped fresh cilantro

salt & pepper to taste

Directions

Mix together the beans, onion, olive oil and apple cider vinegar in a bowl.  Add salt and pepper.  Top with cilantro.  Serve with tortilla chips.

Posted by:  Julia

Crystal's Delicious Guacamole

We had another birthday and a baptism this week and were lucky enough to have my Mom and her husband and my sister and her husband and of course, their adorable baby! We had such a good time and ate lots of great food. My family is really partial to Mexican Food and Sunday my sister made some fabulous guacamole. It comes from her friend Crystal and is one of those recipes that you can tweak until it tastes just how you like it. I made it again at the request of my husband and put what I used just as guidelines.

Crystal's Guacamole

Fresh squeezed lime or lemon juice (we like lemon) (1/2 gently squeezed. I didn't use all the juice, just squeezed until it the juice wasn't coming out as easily)

fresh squeezed orange juice (1/2 an orange. same directions as with lemon)

finely diced tomato - I used one Roma tomato

finely chopped onion- about 1/2 a medium onion

garlic, minced and finely diced- 2 cloves

cilantro- I actually forgot about this and left it out but I'd say about half a handful, depending on how much you like.

salt- about 3/4 a tsp.

Serrano peppers (seeds removed if you don't want it too spicy and diced finely) I didn't have these so left them out.

avocados (mashed until desired consistency. We like ours a little chunky). I used 4 and we had quite a bit left over. We fed 10 people Sunday and had a little leftover using 4 avocados.

Mix all ingredients and serve with tortilla chips.

Cheesy Roasted Red Pepper Dip

I know it's been a long time since I've posted. I just got back from seeing my sister and her beautiful new baby. We had such a good time and baby Anillie is adorable and such a good baby!

I know I promised after school snacks but after hosting book club I had several people wanting recipes, so here they are.

It was my turn to host book club and since I didn't have a lot of time to search out new recipes I went to a couple of websites I know are always winners.

This fabulous dip comes from Our Best Bites. If we ever have dip, it's 9 times out of 10 going to be artichoke dip. We all love it and I usually save it for special occasions. I wanted to do something different and found this recipe for Cheesy Roasted Red Pepper dip. It was amazing!A delicious blend of creamy cheeses, roasted red peppers, and garlic made for a winning appetizer. I served it with some sliced baguettes and it was a big hit. I got lots of comments and requests for the recipe. Artichoke dip has some serious competition!

Cheesy Roasted Red Pepper Dip

Our Best Bites

7 oz jar roasted red peppers (about 1C diced)

4 C grated pepper jack cheese (3/4 lb)

8oz cream cheese (can use low-fat)

3/4 C mayonnaise

2 T minced onion

3 cloves garlic, minced

1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em.

In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min. (I made mine a day ahead, then brought it to room temperature and baked. I also doubled the recipe for a 9 x 13 pan and cooked it for the same amount of time)

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices.

Posted by: Sallie

Tomato Bruschetta

This is one of my husbands favorite appetizers and even though I don't really care for raw tomatoes, I like it too. (I just have to make sure the tomatoes are diced really small.)It is so delicious in the summer when you can find excellent tomatoes. The simple flavors of basil, tomato, garlic and a hint of balsamic vinegar combine to make a classic, fresh tasting Italian appetizer. It's one of those recipes that you can build on to suit you and your families tastes. Sometimes I grate some Parmesan cheese on after baking or add in some red pepper flakes to make it a little spicy. Whatever you do, this is a simple, delicious and healthy appetizer.

Tomato Bruschetta

Williams Sonoma

2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
1 tsp. balsamic vinegar
Coarse salt, to taste
8 slices coarse country bread, each about 1/2 inch thick
2 large garlic cloves

Directions:
Preheat a broiler or prepare a fire in a charcoal grill.In a bowl, combine the tomatoes, basil, olive oil, vinegar and salt and toss well.Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve immediately. Serves 4.

Stay tuned next week.........Yummy after school snacks for kids and adults

Superbowl Eats

Okay so first off I'm gonna come right out and say it. The only reasons I like the Superbowl are the food and the commercials. Probably in that order. Football always has been and will always remain a mystery to me . I'll just stick to the food part. I did promise my husband to keep it low key this year and not make enough food to actually feed the football players!

For the Superbowl I like to make Man Food. Nachos, Big Meaty Sandwiches, Chili. Things like that. This week I'll be posting some delicious Man Pleasing food and treats too.

First off, we'll start with the appetizers. We ALWAYS have artichoke dip. If not my husband would revolt. Hopefully he won't because this year we're changing it up and having this yummy dip. If you love the flavor of wings but hate the mess and bones, this would be perfect for you. Shredded chicken, two kids of cheese and lots of flavor from ranch dressing and hot sauce. Break out the Fritos and you have a winning appetizer!

Buffalo Chicken Dip
Leigh Anne

2 (8 ounce) packages cream cheese, softened
1 1/2 C of shredded or diced chicken
1 cup ranch dressing
3/4 cup red hot sauce (I used Frank’s Red Hot Wing sauce)
1 1/2 C shredded cheddar cheese
Frito corn chips, Scoops

Mix cream cheese, ranch dressing and red hot sauce together. Add in shredded chicken. Place mixture in a pie pan that has been sprayed with Pam. Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.
Serve with Fritos.

Here are some other great appetizers:

Artichoke Dip

Creamy Chicken Taquitos

Crockpot Meatballs

Salami Roll Up

Chili Con Queso

Up tomorrow...some man pleasing main dishes!

Posted by: Sallie and Julia

Grilled Lamb Skewers with Feta Salsa

This recipe also comes from a Better Homes and Gardens special Holiday magazine. They are so delicious and work great as an entree or appetizers.


Grilled Lamb Skewers
From Better Homes and Gardens

Ingredients:
12 4-to-5-inch long rosemary sprigs
1 lb. lean boneless leg of lamb, cut into 3/4 to 1-inch pieces
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. cracked black pepper
1 tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
Arugula
Feta Salsa

Directions:
1. Remove all but the top inch of the rosemary leaves from the Rosemary branches. Cut off the leafless end of the branch at an angle with a sharp knife to make a point for skewering the lamb. Snip enough removed rosemary leaves to measure 1 tbsp.
2. Season lamb with the 1 tbsp. snipped rosemary, minced garlic, thyme, and cracked pepper. Cover and chill at least 4 hours or overnight. Soak the rosemary branches in cold water for 1 to 2 hours before grilling; drain.
3. Skewer two pieces of lamb onto each rosemary sprig, making sure the lamb pieces on each skewer are similar thickness so they cook evenly. Brush the lamb with olive oil and season with salt and cracked pepper.
4. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes for medium doneness, rotating skewers a few times to cook lamb evenly. If desired, arrange arugula on a platter. Arrange lamb skewers atop greens and serve with Feta Salsa.

Feta Salsa

Ingredients:
1 cup coarsely chopped Italian (flat-leaf) parsley
1/4 cup coarsely chopped fresh mint
1 tsp. coarsely chopped fresh marjoram or oregano
1 small clove garlic
1 tbsp. capers, drained
1 anchovy fillet
1/4 tsp. kosher salt or salt
3/4 cup extra virgin olive oil
4 oz. feta cheese, crumbled

Directions:
1. In a food processor, combine the parsley, mint, marjoram, garlic, capers, anchovy fillet, and salt. Cover and process until finely chopped, stopping and scraping sides as necessary. With the processor running, slowly add the olive oil in a steady stream. Continue to process until smooth. Remove mixture from processor and stir in the feta cheese.

Posted by: Julia

Basic Cheese Fondue

This is another great recipe from Julia that would be wonderful for Christmas Eve or New Year's Eve. Growing up we always had appetizers for our Christmas Eve feast and I still do that a lot of times now. It's fun to just nibble on finger foods and relax.

Basic Cheese Fondue

Carolyn Muse Grant

Ingredients:
1 lb. Gruyere cheese, coarsely grated
8 oz. Emmentaler cheese, coarsely grated
4 tsp cornstarch
Garlic clove – halved
1-1/2 cups dry white wine
1 tsp. Lemon juice
1 ½ tbsp. Kirsch, if desired
Freshly gound pepper
Freshly grated nutmeg, pinch

Directions:
In large bowl, combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the garlic.
Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.

Posted by: Sallie & Julia

Hot Fennel and Blue Cheese Dip

Are you getting sick of seeing breakfast foods every day? I'm not, I think it might be my favorite meal of the day.





I feel like Christmas is coming faster than usual. Don't you? Over the next week we'll be posting 2 or 3 recipes a day just so you're covered and don't miss these delicious recipes for the holidays.





This first dip is a yummy appetizer. This came from a Better Homes and Garden's Special Holiday publication that my sister and I both bought last year. It has so many good recipes in it and this is one of our favorites. I love all the different flavors and textures--creamy from the cheese, mayo and sour cream (that's not unhealthy is it?) and the crunch from the crumbled bacon, blue cheese chunks and fennel. If you haven't tried fennel before go out on a limb and do it. One of my favorite salads (I'll post it later) has fennel in it.





The recipe calls for this dip to be served with endive leaves and radishes but it is equally delicious with crackers or some toasted bread.



Hot Fennel and Blue Cheese Dip
Better Homes and Gardens

Ingredients
4 slices bacon
3 medium fennel bulbs* (8 oz. each)
2 cloves garlic, minced
1 8-ounce jar mayonnaise
1 8-ounce carton dairy sour cream
1 4-ounce package crumbled blue cheese
20 dried whole black or pink peppercorns, crushed
finely shredded Parmesan cheese (about 2 tablespoons)
fine dry bread crumbs (about 2 tablespoons)
Radishes and/or Belgian endive leaves or crackers and bread

Directions
1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.
4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not over bake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.

* Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed.

Posted by: Sallie & Julia

Three in One Cheese Ball

Another great recipe from Julia. These not only look beautiful, they're delicious too. This recipes combines 3 different kinds of cheeses plus some yummy spices for the ultimate flavor. If you have friends that aren't big on sweets (they must be crazy) this would make a nice gift. Wrap cheese balls carefully in saran wrap. Wrap again with cellophane and some cute ribbon. Put in a basket with assorted crackers and maybe a bottle of sparkling cider. This is also great for a holiday appetizer because it can be made ahead and doesn't require any cooking. It is so convenient because it makes 3 different cheese balls with just one mix.

Three in One Cheese ball

Taste of Home

Ingredients:
1 package (8 ounces) cream cheese, softened
4 cups (16 ounces) shredded cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
Coarsely ground pepper
1/2 cup (2 ounces) crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecans
Assorted crackers

Directions:
In a bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy.
Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in pepper. Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts.
Cover and refrigerate. Let stand at room temperature 1 hour before serving. Serve with crackers. Yield: 3 cheese balls.

Posted by: Sallie & Julia

Mama's Stuffed Mushrooms

This is a recipe that is loved by both of our families. We have a fun little family Christmas tradition. When we get together for the holidays we always plan one dinner where every person or couple makes a recipe that they really like. It can be anything from appetizer, side dish, main dish or even a dessert. Julia's husband Vince made them one year and they have been a family favorite ever since.

Mamma's Stuffed Mushrooms

from Eat This...It'll Make You Feel Better by Dom DeLuise

Ingredients:

2 garlic cloves, minced

1 tsp. olive oil

1 sweet Italian sausages

5 tbsp. flavored bread crumbs

1 tsp. grated cheese

1 tbsp. minced parsley

1 egg1 lb. mushrooms (whole)

chicken stock

Directions: In a frying pan, gently brown the minced garlic in the olive oil.Remove the sausage meat from the casing, crumble the meat into the pan, and brown that, too. In a bowl, combine the bread crumbs, cheese, parsley, and egg. Add the cooked sausage.Wash the mushrooms quickly, because they tend to absorb water. Remove the mushroom stems and save them for soup or mince them and put them back into the stuffing. Fill the caps nicely with the stuffing. Place them in a baking pan lined with foil. Add a little chicken stock to the bottom of the pan (6-10 tbsp.), just to give them moisture.Bake at 325 degrees for 30 minutes. If the mushrooms are small, maybe 15 minutes will do. Serve them hot! Serves 4-6.

Posted by: Sallie and Julia

Blue Cheese-Stuffed Endive

As if there isn't enough food on Thanksgiving I'm going to share a few appetizers with you. I do like to have them, especially on holidays because I don't know about you, but it seems like Thanksgiving morning I eat a small breakfast, skip lunch and then when I'm at the point of fainting, have a few appetizers and then stuff myself until I burst at dinner. If you're like us, you don't eat until later in the afternoon and it's nice to have a little something to nibble on while you're waiting for the big feast.

One problem I've come across is oven space. It seems like I'm cramming as much as possible into my one oven and there's no room left for appetizers. Some solutions --

1-Use your microwave or crock pot. This artichoke dip can be made as directed and then instead of putting it in the oven, warm it on low in the crock pot or just heat until warm in the microwave.

Meatballs are another great crock pot appetizer.

2-If you are hosting, cook your turkey early and assign out side dishes that will use your oven, thus freeing it for you to make some last minute appetizers OR assign out the appetizers.

3- Make cold appetizers that don't require an oven. Cheese balls with crackers, chips, veggies and dip, antipasto platters or fresh fruit platters are all great choices.

This recipe comes from a Better Homes and Gardens Holiday magazine. It can be made up to 4 hours in advance. The original recipe called for plain Hazelnuts but I really like the contrast of sweet and savory from the candied pecans. If you can't find or don't want to buy Endive leaves you can use a small baguette of bread and just spread the mixture on top of each slice.

Blue Cheese-Stuffed Endive

slightly adapted from Better Homes and Gardens

1 8 oz. tub regular or light cream cheese

1/2 cup (2 oz.) crumbled blue cheese

1/4 cup thinly sliced green onions or fresh chives

2 slices bacon, cooked until crisp, drained, and crumbled

2 tbsp. candied pecans or walnuts OR toasted hazelnuts, pecans or walnuts

36 Belgian Endive leaves (about 3 heads) or small baguettes, sliced

1. In a medium bowl, stir together cream cheese, blue cheese, green onions, bacon and nuts.

2. Spoon 2 teaspoons of the mixture. into the cup of each Belgian endive leaf.

*To make ahead: prepare as directed in step 1. Cover and chill for up to 4 hours. Continue as directed in step 2.

Posted by: Sallie

Toffee Apple Dip

A friend just called and requested the recipe and it is too yummy not to post. I make this a lot in the fall but really it's perfect for anytime of year. It's the perfect mix of sweet,creamy and crunchy. Just like eating a yummy caramel apple. Really easy too.

Toffee Apple Dip


8 oz. cream cheese
1/4 c. brown sugar
1/2 cup white sugar
1 tsp vanilla
1/2 bag of skor candy bits


Mix together cream cheese, brown sugar, sugar and vanilla until smooth. Stir in toffee bits. Serve with red and green apple slices.

Posted by: Sallie

Fruit Dip

I originally made this with my sister when we threw a surprise 60th birthday party for our Mom. I'm not sure where the original recipe came from, but I have been making it ever since and it is delicious!

Fruit Dip

Ingredients:
1 jar marshmallow cream
1 container strawberry cream cheese (at room temperature)

Directions:
Mix ingredients and serve!

Salami Cream Cheese Roll-Ups

My sister-in-law, Anisa, makes these appetizers for almost every family gathering we have. They are so good, I have to force myself to stop eating them!

Salami Cream Cheese Roll-Ups

Ingredients:
1 jar peppercini
1 pkg sliced salami
1 pkg cream cheese

Directions:
Slice the peppercini length wise - cut in half and half again to make 4 long pieces. Spread a slice of salami with cream cheese. Place a slice of peppercini in the middle and roll up. Stick toothpick through the middle to close.

Enjoy!

Posted By: Julia

Chili Con Queso Revved Up

This is the Pioneer Woman's version of Chili Con Queso. It is a sausage and velveeta dip with the addition of green chilies and jalepeno. I loved the extra heat from the jalepenos and green chilies. Perfect for superbowl or mexican night.

Chili Con Queso Revved Up

from Pioneer Woman

2 lb. package Velveeta

1 package Jimmy Dean Hot breakfast sausage

1/2 onion, chopped

1 can rotel original or hot, depending on how hot you want it (I used original)

1 7 oz. can diced green chilies

1-3 jalepenos,diced again use your taste as a guide (I used 2 but took the seeds out)

Brown sausage and onion. Drain. Cut Velveeta into cubes and add to warm skillet.Add Rotel and green chilies and stir together over low heat until melted.Add jalepenos, stir together and serve warm with tortilla chips or Fritos. Keep warm in crock pot or chafing dish while serving. Can be refrigerated or frozen and reheated.

Crock Pot Meatballs

My sister-in-law Anisa gave me this recipe. It is an easy and delicious appetizer that has become common at our family gatherings.

Ingredients:

1 bag frozen meatballs

3-12 oz. jars Heinz chili sauce

1 bottle Welch's grape jelly

Mix all ingredients in crock pot. Cook on high for about 1 hour, mixing occasionally. Turn crock pot to low and enjoy!

Bacon Wrapped Dates

A few years ago my sister and I threw my Mom a birthday party and served these. They were gone in about 10 seconds. I know they might sound wierd but they are delicious!

Bacon Wrapped Dates
1 pkg. pitted dates
1 pkg. bacon
Blue Cheese

Put blue cheese inside the date, wrap each date with 1 slice of bacon and secure with a toothpick. Bake at 400 degrees for 10-15 minutes until bacon is cooked. Serve immeadiately.

Loaves and Fishes

This recipe is from Dom Deluise's cookbook "Eat This It'll Make You Feel Better." I didn't get a chance to take a picture of it, but it was so yummy there weren't any leftovers! It is a great appetizer to have for a group of people.

Ingredients
1 can cream of mushroom soup
2 pk (8-oz) cream cheese
1 can diced green chilies
8 Whole mushrooms sliced thin
2 c Fresh crab meat
1 sheepherders bread (round)

Instructions:
In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened. Add chilies, cook another 10 minutes. Take Sheepherders bread(round), cut off top, hollow out bread, and add mushrooms and crabmeat. Then add contents of saucepan. Stir gently, replace top and heat bread in 350 oven for 35 minutes. Serve with extra pieces of hot bread.