Curry Dip
- 1 cup mayonnaise
- 1 teaspoon vinegar
- 1 teaspoon horseradish
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
Mix together and chill.
Fruit Dip
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 8 oz. package softened cream cheese
Mix together, chill. Serve with sliced apples or other fruit.
Laurie’s Famous Salsa
Depends on how much you want to make.
- 1 can of whole tomatoes crushed by hand
- 1 can of diced tomatoes
- handful of green onions chopped up
- handful of fresh cilantro chopped
- garlic and salt to taste
- 1/2 a regular white onion
- jalepeno sauce if you want to make it hot
Note from Steph: This is an amazing salsa, because the freshness of the tomatoes and cilantro make it taste very light.
Mexican Cheese Ball
- 1 pound velveeta cheese, cut in cubes
- 1 (8 oz.) package cream cheese, softened
- 1 cup finely chopped cooked chicken
- 1/4 cup sliced green onions
- 1 (2 oz.) jar chopped pimento, drained
- 1/2 teaspoon chilit powder
- 1/2 teaspoon hot pepper sauce
- bag tortilla chips
In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.
Peanut Butter Popcorn
- 1 cup sugar
- 1 cup Karo syrup
- 1 cup peanut butter
- 1 teaspoon vanilla
- 1 cup popcorn
Boil sugar and syrup, remove from heat. Stir in peanut butter and vanilla. Pop popcorn, pour mixture over, stir well.
Pumpkin Seeds
- Seeds from 2 pumpkins
- margarine
- seasoned salt
Wash seeds well, spread on cookie sheets. Roast at 375 degrees for 20 to 30 minutes (stir every ten minutes). Dot with margarine and brown for 5 to ten minutes at 400 degrees. Watch carefully to make sure seeds don’t burn.
Sprinkle with salt, cool on paper towels.
Puppy Chow (for humans, not dogs)
If you make this, DO NOT tell people what’s in it, because it’s incredibly yummy, but there’s so much fat in that no one will touch it.
- largest box of Crispix cereal
- smallest jar of creamy peanut butter
- 1 bag of milk chocolate chips
- 1 bag of peanut butter chips
- 1 stick of butter
- 1 bag of powdered sugar
Melt the stick of butter in a saucepan, add both bags of chips and let those melt halfway. Add the jar or creamy peanut butter, melt all together.
When it’s smooth, pour it over the crixpix cereal in the largest bowl you can find, and mix, Then add the bag of powdered sugar and hand mix or cover and shake.
Shrimp Dip
This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.
- 1 cup sour cream
- 1 8 oz. package cream cheese
- 1 package dry Italian seasoning mix
- 1 can tiny deveined shrimp
Crush shrimp and blend together other ingredients, then chill before serving.
Super Nachos
- 1/2 pound lean ground beef
- 1/2 cup chopped onion
- 1 (16 oz.) can refried beans
- 1(4 oz.) can chopped green chilies, undrained
- 1-1/2 teaspoons chili powder
- dash hot pepper sauce
- 1 pound shredded cheese
- bag tortilla chips
Preheat oven to 350 degrees.
In skillet, brown meat and onion, pour off fat. Add beans, chiles, chili powder, hot pepper sauce and 2 cups shredded cheese, cook until cheese melts. Arrange chips on baking sheet. Top with meat mixture and remaining shredded cheese. Bake 10 minutes. Garnish as desired.
Taco Dip
- 1 pound ground beef
- 1 package taco seasoning
- 1/2 teaspoon dry mustard
- 1 green pepper
- 1 small onion, chopped
- 1 (12 oz.) can tomato sauce
- 1 can refried beans
Brown beef and drain well. Add taco seasoning, dry mustard, chili powder, onion, green pepper, tomato, sauce and refried beans. Cook and mix well, until think, about 5 minutes on medium heat. Pour into 9×13 dish. Pour sour cream on top and add shredded cheese. Bake in 400 degree oven until cheese melts. Let stand 5-10 minutes, serve.