Party Roll-ups

People are always looking for a potluck dish for work...and this one is perfect! I like something that can sit in the refrigerator, and all you need to do it set it out on the table and forget about it when it is time to eat. Another reason this is good for potlucks is because they are already portioned out and people can just grab them and go. This is one those recipes you can switch up to accommodate what you have and what you like.

INGREDIENTS

8 ounces cream cheese, softened
1/4 ranch dressing
8 burrito size flour tortillas
deli sliced honey ham
deli sliced Genoa salami
deli sliced pepperoni

DIRECTIONS

Mix together cream cheese and ranch dressing. Evenly spread that mixture on one side on each tortilla. Layer on ham, salami and pepperoni on each tortilla. Roll up tortillas and securely place in 9x13 dish. Cover dish with plastic wrap and chill for two hours. After chilling, slice tortillas and serve.

Chocolate Chip Cookie Dough Dip

This is always a hit. I mean, how can you go wrong with something that taste like cookie dough. But with this recipe there are no raw eggs involved. The only thing i did different was mold it into a ball shape and add more chocolate chips to the outside for a better presentation.

From Recipezaar

INGREDIENTS

1/2 cup butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)
nilla wafers and/or graham crackers sticks for dipping

DIRECTIONS

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in the vanilla and set aside to cool.

Beat the cream cheese and confectioner's sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips and nuts, if using. Pour into a serving bowl and refrigerate.

Garnish with additional chocolate chips or nuts, if you choose.

Cookie Bars - Chocolate Chip Version

This is another fast, easy and fabulous recipe. With the holidays and cookie exchanges coming up this is sure to be a hit. Click on the Kraft link to see other versions of this great cookie bar.

From Kraft Foods

INGREDIENTS

1 stick butter
1 1/2 cups coconut (I do not use this because I do not like coconut)
1 14 ounce can sweetened condensed milk
1 1/2 cups crushed chocolate chip cookies
2 cups coarsely broken chocolate chip cookies
1 cup chocolate chips

DIRECTIONS

Preheat oven to 350°F.

Melt butter in oven in foil-lined 13x9-inch baking pan.

Sprinkle with 1-1/2 cups crushed cookies and the coconut. Pour sweetened condensed milk (not evaporated milk) evenly over coconut; sprinkle with 2 cups coarsely broken cookies and 1 cup toppings.

Bake 25 to 30 min. or until lightly browned. Cool completely in pan on wire rack. I like to put mine the refrigerator after they cool so it makes them easier to cut. Cut into 32 bars to serve.

White Chicken Chili

I wanted to make a white chicken chili, but I wanted to avoid sour cream and heavy cream to make it a little more healthy. After looking at recipes online I could not find one that appealed to me...so I came up with my own. I used a pre-made green salsa that was a blend of tomatillos, jalapenos, roasted tomatoes, lime, cilantro and other spices. Since I served this to a group for Sunday night football I made some rice to serve the chili over so it stretched further. And of course you can top with sour cream and shredded cheese (pepper jack or monterey jack maybe) if you would like.

INGREDIENTS

4 boneless skinless chicken breasts

4 cups chicken broth

2 cups green salsa

2 can northern beans, drained and rinsed

2 stalks of celery, chopped

1 small can green chilis

1 teaspoon cumin

1 1/2 teaspoons oregano

1/4 teaspoon white pepper

pinch of cayenne

salt and pepper to taste

cooked rice - optional

DIRECTIONS

In your slow cooker combine salsa, broth, beans, celery, green chilis, cumin, oregano, white pepper, cayenne, salt and pepper. Mix together thoroughly and nestle in the chicken breasts.

Cook on high for 4 hours.

When your 4 hours are up remove chicken and let cool, then shred. Place shredded chicken back in slow cooker and cook on low for another 2 hours.

Vegetable and Cheese Frittata

This is a perfect breakfast or fast weeknight dinner. Usually when a recipe says it take 25 minutes to cook...it takes me longer. But this was so easy I actually had it done on time. This is also very versatile. I changed to original recipe to accommodate what I had on hand. I can't wait to try it again and throw some new ingredients into the mix....ham, chicken sausage, black beans...the possibilities are endless!

Adapted from Better Homes and Gardens New Cookbook

INGREDIENTS

8 eggs, slightly beaten
1 teaspoon dried basil, crushed

pinch of cayenne pepper

1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup whole kernel corn
1 cup chopped fresh spinach
1 can diced tomatoes, drained
1/3 cup shredded cheddar cheese

1/4 cup feta cheese, crumbled

kosher salt

freshly cracked black pepper

DIRECTIONS

In a medium bowl combine eggs, feta cheese, basil, salt and pepper; set aside.

Heat oil in a large broiler-proof skillet; add corn, spinach, tomatoes, cayenne, garlic powder, salt and pepper. Cook, uncovered, over medium heat about 5 minutes or until vegetables are tender, stirring occasionally.

Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

Sprinkle with cheddar cheese. Place the skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until the top is just set and cheese is melted.

Buffalo Chicken Dip

This must have been good because I only got a few bites before it was gone. Luckily I got this crappy photo before the dish was wiped clean. I was able to make use of my Magic Bullet when it came time to shredding the chicken. I really have no clue where the first buffalo chicken dip recipe came from...but this is my version that I adapted from a family friend.

INGREDIENTS

2 boneless skinless chicken breasts, cooked and shredded
12 ounces cream cheese, softened
1 cup ranch dressing
1/2 cup buffalo wing sauce or hot sauce (I mixed the two)
celery sticks, tortillas and frito scoops for serving

DIRECTIONS

Mix chicken, cream cheese, racnch dressing, and wing sauce/hot sauce together and place into an 8x8 baking dish. Bake on 350 until warm and bubbly. This can also be done in the slow cooker.

Red Velvet Cake

Happy Birthday to me! My mom made me this red velvet cake for my birthday =). There are so many recipes for Red Velvet cake so I referred back to a comparison post I remembered seeing on The Way the Cookie Crumbles. I went with her top choice from Apple a Day. It was perfect!

From Saveur, originally from Cake Man Raven.

(Do you think I linked everyone?? lol!)

INGREDIENTS

For the cake:

2 1/2 cup cake flour

1 1/2 cup sugar

1 teaspoon baking soda

1 tablespoon cocoa powder

1 teaspoon salt

2 eggs

1 1/2 cup vegetable oil

1 cup buttermilk

2 tablespoons (1 ounce) red food coloring

1 teaspoon vanilla extract

1 teaspoon white distilled vinegar

For the frosting:
12 ounce cream cheese, softened
12 ouce butter, softened
1 1/2 teaspoon vanilla extract
3 cup confectioners' sugar
1 1/2 cup chopped pecans (optional)

DIRECTIONS

For the cake:

Preheat oven to 350°.

Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 3 greased and floured 8" round cake pans.

Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

For the frosting:

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired.

Chill for 2 hours to set frosting.

Hershey's Perfectly Chocolate Cake and Frosting

This cake is pretty perfect and very chocolatey. I made it for my Mom's birthday because she LOVES chocolate. I have seen this recipe many time and finally decided to try it out. It is certainly my go to chocolate cake recipe now.

From Hershey's

INGREDIENTS

cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

Frosting recipe:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Pumpkin Cranberry Bread

I have yet to make something with pumpkin this fall season, and I needed a recipe that included cranberries for The What's Cooking Ingredient Challenge. This was my first time using fresh cranberries. I was a little worried what consistency would be like because they were so firm....but I am so glad I went with fresh. The flavor and consistency came out great in the pumpkin bread.

Adapted from Allrecipes

INGREDIENTS

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1.5 cup fresh cranberries, cut in half

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Chicken and Green Chile Enchiladas

I do not like putting the enchilada sauce on the tops of the enchiladas while they are baking because I dislike any food that is remotely soggy. So I added the sauce to the chicken while it is cooking. This way you get the flavor and you get the flavor throughout the entire dish. I got the idea of adding ranch dressing the filling from Annie’s Eats. I cooked my chicken the night before so all I needed to do the next day and assemble and bake. They took about 35 minutes to cook that way because my filling was cold.

INGREDIENTS

4 chicken breasts (mine were pretty large)
1 10 ounce can red enchilada sauce
1 small call green chilies
3/4 cup sour cream
6 tablespoons ranch dressing
8-10 flour tortillas
lots of shredded cheese
salt and pepper

DIRECTIONS

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.

In a pan combine enchilada sauce, chicken salt and pepper. Cook on medium to medium low heat until done.

Remove chicken from sauce, allow to cool, then shred. Reserve ½ of sauce from the pan and discard the remaining sauce.

Place chicken and reserved sauce back in pan and mix in sour cream, ranch dressing and green chilies (add salt and pepper if needed). Heat until warmed though and well combined.

Place your tortillas on a plate and warm in the microwave for 30 seconds with a damp paper towel over them. Keep the damp paper towel over the tortillas you are not currently working with.

Evenly distribute chicken mixture into tortillas, add desired amount of shredded cheese, roll up tortilla and place in baking dish seam side down. Depending on how much filling you put in each one you will end up with 8-10 (I got 9) tortillas.

Top rolled enchiladas with cheese and place in oven to bake about 20-25 minutes.