Cobb Dip

•  8 oz. cream cheese, softened
• 1 c.Sour cream
• 1 pkg. Hidden Valley Ranch Dip mix
• 1 c. Chopped Romaine Lettuce
• 1Tomato,chopped
• 1 1/2 c. Grilled corn 
• 1/4 c. Bacon, cooked and crumbled
• 1/4 c Blue Cheese Crumbles

Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9-inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.

Root Beer Float Cookies

• 1 c. Butter, softened
• 2 c. packed Brown Sugar
• 2 Eggs
• 1 c. Buttermilk
• 1 t. Root Beer Extract
• 4 c. Flour
• 1 t. Baking Soda
• 1 t. Salt

Preheat oven to 375 degrees. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.

Combine dry ingredients in a large bowl; gradually add them to creamed mixture.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Frosting

4 c. Powdered Sugar

3/4 c. Butter, softened

3 T. Milk

1 t. Root Beer Extract

In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.

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Calling all Root Beer lovers; these are for you.

I made these for a pot luck and they were so good my husband only wanted me to take a few to share. These cookies are SO yummy and truly taste like a root beer float. It was a bit confusing having cookies that taste like pop at first but they are so yummy I just didn't worry about it. Another one please...

Pizza Bites

This is what we whipped up for pizza night last week!

 Bites

• 1 batch pizza crust dough
• Mozzerella, cubed (about 20 pieces)
• Sliced pepperoni

Topping

•  Olive oil
• Italian seasoning
•  Parmesan cheese, grated

Preheat oven to 400 degrees. Lightly grease a 9 inch pie pan. Divide pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and 2 slices of pepperoni. Pull the edges of the dough around the filling and seal.

 Place in the pan seam side down.  Repeat with remaining dough. Each piece of dough should be touching each other in the pan.

Lightly brush the tops of the dough with olive oil . Sprinkle on Italian Seasoning and Parmesan cheese. Bake for 20 minutes or until golden brown.

Herb Seasoned Popcorn

• 6 c. popped popcorn
• 4 T. margerine or butter, melted
• 1/2 t. dried basil leaves
• 1/4 t. dried oregano leaves
• 1/4 t. garlic salt
• Dash of Cayenne pepper
• 1 T. grated Parmesan cheese

Place popcorn in large bowl. In small bowl, combine margarine, basil, oregano and cayenne; pour evenly over popcorn.  Sprinkle with Parmesan cheese; toss gently.

{We are big popcorn people; especially stove popped popcorn. This is a recipe I had a few nights ago at a church youth activity that I fell in love with. I snatched up the recipe and  made a few changes and add ins. Such a tasty treat!}

Pizza Rolls

• 1 pkg. Crescent Rolls
• Pepperoni
• Mozzarella Cheese sticks

 In one triangle of a crescent roll place 2-4 pieces of pepperoni. On top of pepperoni, place 1/3 of a cheese stick. Roll up the crescent roll and place on baking sheet. Cook according to crescent roll package directions.

{We recently started a tradition of Friday Pizza Night. We don't have pizza every week but it is something pizza oriented. These pizza rolls were our most recent creation and they were quite tasty! They would be great for a finger food for parties!}

Layered Pizza Dip

• 1 c. Ricotta cheese
• 1/2 c. chopped Pepperoni
• 4 oz. shredded Mozzarella cheese (about 1 cup)
• 1 c. Prego Traditional Italian sauce, any variety
• Garlic bread, crackers or corn tortilla chips

Preheat oven to 375°F. Spread the ricotta cheese in an even layer in a 9 inch pie plate. Top with 1/4 cup of the pepperoni and 1/2 cup mozzarella cheese.  Carefully spread the sauce over the cheese.  Sprinkle with the remaining pepperoni and mozzarella cheese.  Bake for 15 minutes or until it's hot.  Let stand for 5 minutes. Serve with the garlic bread, crackers or corn tortilla chips for dipping.

{Side note:

My sister who has been a live in nanny for us for the last few months has recently discovered an intolerance to gluten.  With this discovery, she has been bummed on having to cut out breads and many of her favorite foods.  Being a single college student, she is really going to miss pizza nights with friends.  THEN, we made up this tasty  pizza dip that just so happens to be gluten free.  It is an awesome pizza substitute. }

Freaky Pizza Fondu

Freaky Pizza Fondu

{Not really sure why its freaky. Maybe because it's "freaking" tasty??}

• 1 medium red pepper, chopped (about 3/4 c.)
• 1/2 c. finely chopped pepperoni
• 1/2 of an 8 oz. package cream cheese, cut into cubes (about 1 c.)
• 1/3 c. grated Parmesan cheese
• 1 3/4 c. Prego Traditional Pasta Sauce {I like 3 cheese instead} 
• 1 loaf Italian bread (about 1 lb.) cut into cubes

1. Place the pepper and pepperoni in a 1 -quart microwavable dish.  Cover and microwave on HIGH for 3 minutes or until the pepper is tender, stirring halfway through cooking.

2. Add the cream cheese and the Parmesan cheese and stir until it's smooth and well blended.  Stir in the pasta sauce.  Cover and microwave on HIGH for 5 minutes or until hot, stirring halfway through cooking.

3. Serve warm with the bread cubes for dipping. 

I recommend making this for a group of people if you don't want to eat all yourself...because you will. It's thaaaat good.

{ Use corn tortilla chips instead of bread for dipping to make this gluten free}

Grape Jelly Meatballs

Grape Jelly Meatballs

•  2 12 oz. Jars Heinz Chili Sauce
•  1 32 oz Jar Grape Jelly
• 1 bag precooked frozen meat balls (about 80)

Put jelly and chili sauce in a  pot. Heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs to a crock pot. Add sauce. Heat on high for 3 hours or until meatballs are warm.

Enjoy!