Snowman Cheeseball

2 pkgs cream cheese (8 oz each) Softened

1/2 c. Butter softened

1 envelope ranch salad dressing mix

1 Tbsp Spicy brown mustard

1 Garlic glove, minced

assorted decorations: small pitted olives, Pretzel sticks, Red and Orange peppers

assorted crackers or vegetables

In a small bowl, beat cream cheese and add butter until smooth. Add the dressing mix, mustard, and garlic mix well. Shape into two balls, one slightly larger than the other. Cover and refrigerate for at least 4 hours

Remove from refrigerator 15 minutes before serving, On a serving plate, stack the small cheese ball on top of the larger one to make the body of the snowman

cut ends from olives to make small circles. attach to snowman for eyes and buttons. insert pretzel stick for arms. Cut top hat from pepper and place on top of snowman. Trim pepper to make a nose, insert into face.

Serve with crackers and vegetables

I made this for our Christmas Eve dinner. It was so cute! 

Pizza Factory Bread Twists

My Sis in Law makes these, and while I don't make them as well as her, they are always a hit and so good! They seem complicated but they ARE SO TOTALLY NOT.

Okay. step 1-- get yourself some Rhodes frozen rolls. Thaw them. Roll them out with your hands like a snake, and wrap them around a skewer.

Let them rise (cover them with a butter sprayed piece of plastic wrap like you would with regular rolls), and bake at 350°.


When they come out of the oven, brush on this delicious mixture:

1/2 c melted butter
1 t. garlic salt
1 t. garlic powder
1 t. dill weed (hehehe dill weed)
1/2 t itallian seasoning

So good!

Chuy's Jalepeno Dip

Tried this this weekend too, loved it!

•16 ounces, weight Light Sour Cream
•1 package (1 Oz.) Ranch Dip Mix
•2 whole Large Jalapenos, Finely Diced
•2 cloves Garlic, Finely Minced
•⅓ cups Chopped Fresh Cilantro
•1 whole Lime, Juiced
• Milk (optional)

Preparation Instructions


Mix all ingredients (except the milk) together. Use the milk to thin the dip to whatever consistency you desire. Serve with tortilla chips. Simple. Easy. Delish.

(different) Cheese Fondue

(when I say different, I just mean not the classic cheese fondue, hehehe)

2 tablespoons butter
2 teaspoons flour
1 cup milk
1/2 cup hidden valley ranch dressing
1 cup shredded cheddar cheese
paprika (optional)
sliced green onions (optional)

Melt butter in saucepan over medium heat. Sprinkle flour in melted butter and stir constantly for 2 minutes. Whisk milk into flour mixture and constantly stir until mixture thickens and begins to boil. Lower heat to simmer; stir in cheese and ranch until smooth. Pour into a fondue pot and sprinkle in paprika and/or green onion, if desired.

Fruit Dip

1 c Milk
1 3oz pkg Vanilla Pudding
6 oz Orange Juice
8 oz Sour Cream

Mix together, chill and serve with fruit.

Cranberry Pineapple Mini's

1 can (20oz) Crushed Pineapple
2 pkgs (.3oz) Raspberry Jello
1 c. Whole Berry Cranberry Sauce
2/3 c. Walnuts
1 Apple - chopped

Drain pineapple, but reserve the juice. Add enough water to the juice to make 2 1/2 cups of liquid. Pour the juice into a saucepan. bring to a boil. In a separate bowl combine jello and pineapple juice. Stir for 2 minutes until jello is dissolved.
Stir in the pinapple, cranberry sauce, nuts and apple. Spoon mixture into 24 paper lined muffin cups. Put in the fridge for 2 1/2 hours or until firm.
Remove liners before serving.

Spinach Artichoke Dip

1 tsp Olive Oil
1 jar Artichoke Hearts
3 cloves Garlic
1 bunch Spinach
8oz Cream Cheese
1 tsp Lemon Juice
(you don't have to chop anything because you add it all to a food processor)

Heat oil in the pan then add the artichokes and garlic. Saute for 2-3 minutes. Add spinach and lemon juice. cook until spinach is wilted. put spinach artichoke mixture and cream cheese into a food processor and mix until well blended.

Serve with baguettes cut into small slices.