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2 tablespoons of Nutella – melted in a pan
1 1/2 cups milk
As soon as the Nutella starts to melt, pour in the milk and stir constantly until well blended.
Pour in mugs… Enjoy!
Try topping it off with whipped cream, marshmallows, or cinnamon
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This makes a good deal of reindeer food. It’s great to gives small bags as gifts to friends. (You can make as little as you like.) Simply sprinkle on the lawn on Christmas eve, and Santa’s reindeer will be happy and well fed!
2 cups of oats
1/4 cup red sprinkles
1/4 cup green sprinkles
glitter optional
Haystacks
2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats
1 cup flaked coconut
1/2 cup chopped peanuts
1 pinch salt
In a saucepan bring sugar, cocoa, milk and butter to a boil. Remove from heat. Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.
Praline Grahams
2 sticks of butter
1 cup of brown sugar
1 cup pecans
graham crackers
Preheat oven to 350. Line baking sheet with graham crackers to cover the whole sheet (make sure you use a baking sheet with sides!). Melt butter in pot over medium high heat. Before butter melts completely add 1 cup brown sugar. Stir together over medium heat until mixed smoothly together. After mixed together well add 1 cup pecans and stir for 1 minute. Pour mixture over the graham crackers. Try to spread evenly. Bake for 10-12 minutes. Cut into squares while still hot. Place onto cooling rack and allow the cookies to cool before serving. Enjoy!
Sugared Pecans
1/2 cup butter, melted
3 large egg whites
1 cup sugar
1 teaspoon ground cinnamon
pinch of salt
5 cups pecan halves
Preheat the oven to 350. Line a large baking sheet with sides (like a jelly roll pan) with aluminum foil. Pour the melted butter onto the lined sheet. In a large bowl, combine the egg whites, sugar, cinnamon, and salt together. Mix in the pecan halves and toss until they are fully coated. Spread the pecans onto the butter coated baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
This recipe is from RealMomKitchen.
Mama’s Divinity
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you’re done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
This recipe is from Paula Deen.
1 – Jodi’s Jalapeno Popper Dip
2 (8 oz) packages of cream cheese, softened
1 cup mayo
1 (4 oz) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded Mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
serve with: french bread, fresh veggies, tortilla chips or crackers!
Preheat oven to 350 and spray an oven safe serving dish with non-stick cooking spray. Using an electric mixer, blend the cream cheese and mayo until smooth. Stir in green chilies, jalapeno peppers, Mexican and Mozzarella cheese (you can also season this mixture with some garlic powder and pepper if you’d like!). Spoon this mixture into the prepared baking dish. Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
This recipe is from mybakingaddiction.com
2 – Murphy’s Grandmother’s “Welcome” Dip
1 (8 oz) block cream cheese, softened
Green onions, sliced (a small handful)
1 jar of dried beef (in canned meat section) or hard salami sliced into small bites
Mix all ingredients until desired consistency. You may have to add a little mayo if it’s too thick or hard. Serve chilled with heavy chips like Fritos. This dip will break a wimpy chip!
*This dip is called “Welcome” dip b/c Heidi used to have it on a table near the entrance to welcome you.
3 – Sam’s Bacon-Double Cheeseburger Dip
1/2 lb ground beef
6-12 strips of bacon, cut into 1 inch pieces (use as much or little bacon as you like)
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temp
1/2 cup sour cream
1/4 cup mayo
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
Preheat oven to 350. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, cream cheese, sour cream, mayo, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish. Bake in preheated oven until the top starts turning a light golden brown and then sides are bubbling – about 20-30 minutes.
4 – Producer Emilie’s Creamy Feta Dip with jalapenos
2 (8 oz) bricks of feta cheese
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
pita chips (the whole wheat ones rock!)
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Stick the jalapenos in the oven with the garlic and watch them until they char. Remove garlic and jalapenos from oven and let cool. Once jalapenos are cooled, removed skins, cut in half and discard the seeds. Chop into small pieces. WARNING – WEAR RUBBER GLOVES WHILE MESSING WITH JALAPENOS! In a large bowl, crumble the feta bricks. Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine. Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan. Stores in fridge for up to one week. Let it sit out for about 30 minutes before serving because it tastes best at room temp. Want to get fancy? Serve with olives, tomato and cucumber slices!
This recipe is from howsweeteats.com
5 – Santa’s Smores Dip
1 (14 oz) can sweetened condensed milk
1 1/2 cups chocolate chips
1/2 cup marshmallow cream
Graham Crackers, for serving
In a small microwavable bowl, microwave chocolate chips and condensed milk on high 1 -2 minutes – stirring every 30 seconds, until chips are melted. Mix well. Pour into 9 inch glass pie pan, spreading evenly. Drop marshmallow cream by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow cream is softened. Immediately make several swirls through the marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.
This recipe is from whatmegansmaking.com
6 – Holly Clegg’s Italian Layered Spread
2 (8 oz) packages reduced-fat cream cheese
1/3 cup crumbled reduced- fat feta cheese
1 tablespoon dried Italian seasoning
1/4 cup shredded Parmesan cheese
1 cup olive salad mix, well drained, divided
1/2 cup roasted red peppers, well drained and chopped
1 (6 oz) jar marinated artichokes, well drained and chopped
1/4 cup chopped green onions
In bowl, mix together cream cheese, feta, and Italian seasoning until smooth. Line an 8x5x2 inch loaf pan with plastic wrap, with enough plastic wrap to go over sides to fold over finished recipe. Layer ingredients beginning with all the Parmesan cheese, 1/2 cup olive salad mix, 1 cup cream cheese mixture, all the roasted red peppers, all the artichokes, remaining 1/2 cup olive salad mix, all the green onions, and remaining 1/2 cup cream cheese mixture. Fold plastic wrap over top and compress gently. Refrigerate at least several hours before serving. To serve, pull plastic wrap from top, invert on serving plate and easily remove plastic wrap.
This recipe is from Holly Clegg!
7 – Paula Deen’s Shore is Good Seafood Dip
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayo
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
Serve with toast points or crackers
Preheat oven to 325 degrees. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayo, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8×11 inch casserole dish. Bake for 30 minutes.
This recipe is from Paula Deen on The Food Network.
8 - Bacon Man Dip
1/2 lb to 1 lb of bacon, cooked and crumbled
1 cup mayo
1 cup sour cream
2 tomatoes, diced
Wanna get fancy? Add:
1 (8 oz) package cream cheese, softened
1 cup of cheddar cheese, shredded
1/4 cup green onions, diced
Stir together sour cream, mayo, cream cheese, cheddar cheese, green onions, tomato and bacon in a bowl until well mixed. Chill for two hours before serving with crackers or chips!
9 – Hot Caprese Dip
10 ounces Fresh mozzarella, chopped into cubes
2 roma tomatoes, seeded and juiced
3 tablespoons freshley chopped basil (or 1 tablespoon dried) + more for garnish
Preheat oven to 375. Make sure tomatoes have as much juice squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with cracker or melba toasts.
This recipe is from HowSweetEats.
10 – Easy Hot Spinach Salsa Queso Dip
10 ounces frozen chopped spinach, thawed and drained
1 lb Velveeta cheese
8 ounces cream cheese
1 jar salsa (or about 3/4 of a 16 ounce jar)
a handful of chopped cilantro (optional – but good!)
serve with tortilla chips
Put all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It will take a while for the cheese to melt, so stir often to keep ingredients combined. You can leave the dip on a low setting so it stays warm for your party!
This recipe is from here.
11 – Pepper Jelly Cheese Spread
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 cup mayo
1 cup pecans, chopped
1/4 cup chopped green onions
salt and pepper to taste
1 1/2 cups red pepper jelly
1 sleeve whole wheat crackers
Mix the cheese, mayo, pecans, green onions, salt and pepper in a bowl. Spread the mixture onto a decorative flat plate. Cover with plastic wrap and chill for at least 1-2 hours. Spoon the pepper jelly on top of the spread. Serve with crackers.
12 – Neiman Marcus Dip
1/2 cup cup sliced almonds
10 bacon strips, cooked and crumbled
2 cups sharp cheddar cheese, shredded
2 green onions, thinly sliced
1 cup mayo
Serve with crackers
Preheat oven to 350. Spread almonds on ungreased cookie sheet and toast in oven until browned approximately 10 to 15 minutes. Fry bacon strips until crispy; allow to cool them crumble. Combine toasted almonds, crumbled bacon, cheese, green onions, and mayo in a medium-size bowl; stir until thoroughly combined. Chill for 1 hour; serve with crackers. This says it’s a dip, but you may want to use a pretty party knife to spread onto crackers!
