MARCH MADNESS & MEXICAN CHEESE DIP!!

Is everyone ready for March Madness?!?!?! I thought in celebration of all the hype, I would share one of my favorite crock pot dips that is easy to take with you to all the March Madness parties! With only 5 ingredients, this yummy cheese dip is a cinch to make, and I guarantee you will get rave reviews! Give this one a try! Oh, and GO WILDCATS!!!!

Mexican Cheese Dip:

1 large block velveeta cheese
1 can mild rotel
1 can ranch style beans, undrained
1 pound ground beef
1 package spanish rice and sauce mix


Melt cheese in crock pot. Brown ground beef, and rinse well. Cook spanish rice according to package directions. Combine all ingredients to melted cheese. Keep warm. Serve with Tortilla chips or Fritos.



**For a spicier dip, you can use the hot rotel, and the Mexican Velveeta cheese.



This post is linked to: Crock Pot Recipe Exchange: Crock Pot Recipe Swap

SANDY'S SEAFOOD ROLL-UPS

After several days of tedious bubble wrapping, I think my kitchen is almost back to "normal". Hopefully this weekend I can cook up something new to share with you, but in the meantime I thought I would share this yummy recipe I got from a friend several years ago. Hope you enjoy!

Sandy's Seafood Roll-Ups:

1 cups salad shrimp
1 package imitation crab meat
3 stalks diced celery
1 cup mayonnaise
4 tablespoons sweet pickle relish
1/3 cup diced onions
Salt and pepper to taste
1 package flour tortillas

Mix all ingredients together, and spread on flour tortillas. Roll; refrigerate, and slice . Serve with toothpicks.

FLUFFY FRUIT DIP

I have been making the traditional cream cheese and marshmallow cream fruit dip for as long as I can remember. The other day I came across a recipe that used both of those ingredients, but added cool whip to it! I couldn't resist trying it out. It was really good. I think the cool whip makes it a little creamier, and easier to dip your fruit in. Here is the recipe, ENJOY! (Sorry about the horrible picture, my camera is acting up on me!)

Fluffy Fruit Dip:

1 8oz cream cheese softened
1 7oz jar marshmallow cream
1 8oz container cool whip

Using a hand mixer, whip the cheese until smooth. Stir in marshmallow cream. Fold in cool whip. Chill until ready to serve. Serve with assorted fruits.


This recipe is linked to Ingredient Spotlight at Eat At Home

JUST ANOTHER MANIC MONDAY!!

What a day! Is there a full moon or what?!? Almost everything I have touched today has turned to mud! LOL! Even supper was a flop! Well, most of it anyway. I found a recipe for a stir-fry in an old cookbook. It sounded really good.....ummmm not so much. Good thing I made Crab Rangoon to go with it, and they were delish! So, tonight that is the recipe I am sharing with you. This recipe came from Kraftfoods.com, but as usual I tweaked it just a little to make it my own. I served this with sweet and sour sauce, and VOILA!...supper!

Crab Rangoon:

1 tub(8oz) Philadelphia Chive & Onion Cream Cheese Spread
1 can(6oz) crab meat, drained, flaked
1-2 tbs. sugar(this was my addition, you can omit if you like)
30 wonton wrappers
1 1/2 cups oil, for frying
Kraft Sweet & Sour Sauce(or you can make your own!)
Mix cream cheese, crab meat, and sugar; spoon evenly on wonton wrappers, adding about 1 tsp. of the crab meat mixture to each wrapper.

Moisten edges of each wrapper with water; fold in half to form a triangle. Press edges together to seal.

Heat oil in medium skillet or wok to 360 degrees. Add wontons in batches. Cook 1-2 minutes or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve hot with the Sweet & Sour Sauce.

Cream Cheese & Olive Spread

1 8-ounce package cream cheese
1/4 cup green olives, finely chopped
1/4 cup pimiento, finely chopped
1/4 cup mayonnaise
1/4 cup walnuts or pecans, finely chopped

Blend all ingredients well. If using for party sandwiches, makes 6 whole sandwiches before cutting into triangles. Best on cracked wheat bread. Is also good on crackers or toasted pitas for snacks.

**This recipe was given to me by my good friend Michelle Rhoden. Hope you all enjoy it as much as I have! :)