Buffalo Chicken Dip

16 oz. cream cheese
1 c. ranch salad dressing
3/4 c. Frank's Redhot sauce
1 1/2 c. cheddar cheese, shredded
25 oz. chicken, cooked and cubed

Add everything to a skillet. Cook over medium heat until the cream cheese is completely melted, and everything is heated through. Serve immediately or transfer to a crock pot to keep warm.

Serve with tortilla chips and celery.

Aw, yeah.

Jalapeno Jelly

1 c. red bell pepper, chopped
1/2 c. jalapeno peppers, chopped
5 c. white sugar
1 1/2 c. apple cider vinegar
6 fl. oz. liquid pectin
8 oz. block of cream cheese, room temperature
crackers of your choice

Add the chopped bell pepper and jalapeno peppers to a food processor. Mince.

In a large pot over high heat, combine the peppers, sugar, and vinegar. Bring to a rolling boil. Boil for 3 minutes. Remove from heat and cool for 5 minutes.

Stirring constantly, add in the pectin and let mixture continue to cool for 2 more minutes. Now stir for 1 minute.

Pour into a durable tupperware container. Store overnight in the fridge.

When ready to serve, put the block of soft cream cheese on a plate. Scoop 1/4 of the jelly onto and around the cream cheese block. Serve with your favorite crackers. I think Club Crackers work well.

Save the rest of the jelly for another day. Keep it refrigerated. This doesn't always have to be served with cream cheese, but it does make a delicious starter. We'll be making this again and again.

Here's a link to the recipe I used: http://allrecipes.com/recipe/19137/red-and-green-christmas-jalapeno-jelly/?internalSource=recipe%20hub&referringId=1961&referringContentType=recipe%20hubChristmas Jalapeno Jelly

Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

Baked Spaghetti Casserole

8 oz. spaghetti or angel hair pasta, cooked and drained

Bottom layer

1/4 head of cauliflower, chopped
1/2 onion, chopped
1 lb. ground beef
spices: garlic powder, black pepper, cumin, coriander, oregano, basil, onion powder (I go by taste instead of measuring)
16 oz. tomato sauce
14 oz. canned diced tomatoes
8 oz. cream cheese, softened
2 Tbsp. milk
4 oz. diced green chiles
Cooking spray
Parmesan cheese, grated

Second layer

Preheat oven to 350 F.

Set aside the drained pasta.

Steam the cauliflower in a small pot for 3 minutes. Set aside.

Cook the beef and onion together until beef is browned. I added the spices at this stage, but left them out on the counter because I added more later.

Cream Cheese layer

Add the sauce, diced tomatoes, and the steamed cauliflower to the beef. Add more of the spices if you'd like. I used a lot of garlic powder and pepper. Stir and heat through.

In a separate bowl, mix the softened cream cheese and milk. Then add in the green chiles.

Spray a baking dish with the cooking spray. Spread a thin layer of the sauce on the bottom of the dish.

Sauce layer

Layer the cooked noodles over the sauce.

Spread the cream cheese mixture over the noodles.

Add the rest of the sauce, then top with the Parmesan cheese.

Top layer

Bake 20-25 minutes.

Here's a link to the original recipe I adapted: http://starneslifefamilylove.blogspot.com/2012/10/baked-cream-cheese-spaghetti.html

Chili Cheese Dip

The amount is easily halved if you don't want to make too much. And I again did not measure the spices very accurately, so go by what tastes good.


2 cans No Bean Chili (I used Nalley's)
16 oz. cream cheese, softened
4-5 cilantro sprigs, chopped
1/4 - 1/2 tsp. garlic powder
1/4 - 1/2 tsp. cumin
10 - 12 drops Chipotle Tabasco
A lot of cracked black pepper


Add all the ingredients to a crock pot; stir together, mashing up the cream cheese a bit. Set on low for 2 hours. Stir every half hour or so. Serve warm with tortilla chips. It's a great dip for a party!

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars:
2 c. flour
1 ½ c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
4 eggs, beaten
15 oz. can pumpkin (or 2 c. pumpkin if you have the large can)
1 c. vegetable oil 

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1tsp. vanilla
2 ¾ to 3 ¼ c. confectioners sugar


To make the bars: In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread in an ungreased 15x10x1 inch baking pan.

Bake at 350 degree F for 20 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool for 2 hours on a wire rack. Spread with cream cheese frosting. Cut into bars.

To make the frosting: Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. Cover and store frosted cake in the refrigerator. 

Recipe courtesy of Jennifer Frey