PEANUT BUTTER DIP

PEANUT BUTTER DIP 2 cups milk 1/2 cup light sour cream 1 pkg. vanilla instant pudding and pie filling mix (3.4 oz) 1 cup reduced fat creamy peanut butter 1/3 cup sugar apples Combine milk, sour cream, and pudding mix in medium bowl Whisk until smooth Add peanut butter and sugar to pudding mixture and stir until well blended Serve with sliced apples Store in refrigerator If dip becomes too thick, stir in additional milk

UGLY DIP

UGLY DIP 8 oz cream cheese, softened 8 oz sour cream 1 can Hormel beef with gravy 1 small can diced green chilies 1/4 c to 1/2 c chopped green onion hot sauce or red pepper flakes to taste (optional) combine cream cheese and sour cream in a med bowl until smooth add in remaining ingredients serve with chips or crackers

FALL HARVEST CHEX MIX

FALL HARVEST CHEX MIX 4 Cups Rice Chex 2 Cups Wheat Chex 2 Cups Pretzel Sticks 3 Cups Bugles 2 Cups Brach’s Autumn Mix 2 Cups peanuts 2 Cups Craisins 2-3 squares chocolate candy coating orange sprinkles In a large mixing bowl, dump all ingredients (except the chocolate and sprinkles) and stir to mix. Spread mixture onto a large baking sheet (best to do this in two batches, with about half the mix at a time. Melt the chocolate candy bark/coating in the microwave according to package instructions. Using a fork or spatula, drizzle the chocolate over the mix and let the kids follow immediately with orange sprinkles over the chocolate. Let the chocolate harden, then return to a large bowl and serve!

Cranberry Jalapeno Cheese Log

Cranberry Jalapeno Cheese Log 1 cup fresh cranberries 1 small jalapeño, seeds and stem removed* 2 tablespoons packed brown sugar 8 ounces goat cheese, log shape Process fresh cranberries, jalapeño, and brown sugar in food processor until a thick paste forms. On a sheet of plastic wrap, spread an even layer of the cranberry mixture to form a square shape that is as long as the length of your goat cheese and wide enough to wrap around the circumference. Place the goat cheese on the cranberry mixture, then lift the plastic wrap around so that the cranberry mixture bonds tightly to the cheese. Wrap tightly with any excess plastic wrap and store in the refrigerator until ready to serve. Serve at room temperature with crackers. NOTES * One small jalapeño gives just enough kick to add some great flavor. If you want it to be more spicy, you'll have to use two small or one large jalapeño.

SLOW COOKER HONEY MUSTARD KIELBASA BITES

SLOW COOKER HONEY MUSTARD KIELBASA BITES 1 (14-oz.) pkg. kielbasa, sliced (use your favorite, or could even use lower fat chicken summer sausage) 1/3 cup yellow mustard 3 Tbsp. honey 1 garlic clove, minced 1/4 tsp. black pepper Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced kielbasa and mustard mixture to a 1.5 quart or larger slow cooker. Cover and cook on HIGH for 1.5 hours, stirring occasionally. Switch the slow cooker to warm for the party. Leave out toothpicks for your guest to enjoy the kielbasa bites. Note: This recipe can be doubled or tripled for a larger party. You also can brown the kielbasa in a pan on the stove-top before adding to the slow cooker.

Cranberry Cinnamon Snack Mix

Cranberry Cinnamon Snack Mix 12 oz. box Cinnamon Chex 14.5 oz. Cinnamon Oatmeal Squares 10 oz. bag dried cranberries 9.75 oz. mixed nuts 1 bag Snyder's Salted Caramel Pretzel Pieces 3/4 c. butter, melted 1/4 c. honey 1/2 tsp. cinnamon 2 tsp. salt 2 c. white chocolate chips Preheat your oven to 300°. In a large roasting pan, add the Chex, Oatmeal Squares, cranberries, nuts and pretzels In a small bowl, combine the melted butter, honey, cinnamon and salt. Give it a quick stir and our it over the cereal mixture in the roasted pan. Using a large spatula, fold the mixture together until all of the cereal is well coated with butter. Bake for 30 minutes, stirring every 10 minutes. Spread the snack mix over wax paper and allow to cool. Mix in the chocolate chips and store in an airtight container.

CHEESY MEXICAN RICE BITES

CHEESY MEXICAN RICE BITES Serves: 16 balls 1 tablespoon oil 1/2 onion, sliced 1 jalapeno, seeded and diced 3 cups low-sodium chicken broth 1 (10-ounce) can diced tomatoes and chilis 1 cup short grain rice 1/2 cup Mexican Queso Quesadilla cheese, cubed (Mozzarella could be used) 2 tablespoons chopped fresh cilantro 2 large eggs 1/2 cup grated parmesan cheese 1 1/2 cups breadcrumbs 1-1/2 teaspoons Chili Powder 1 teaspoon cumin Vegetable oil, for frying In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside. Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely. Combine cheese and cilantro in a bowl; set aside. Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball. Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve with enchilada sauce as a dipping sauce.