Booty Dip

Ingredients

  • 1 block (8 ounces) cream cheese, softened
  • 1 jar (7.5 ounces) Marshmallow Fluff
  • 1 tablespoon brown sugar
  • 1/2 tub (4 ounces) Cool Whip, thawed
  • 1 cup (plus 2 tablespoons) mini chocolate chips
  • Animal or graham crackers (for dipping)

Instructions

  1. In a large bowl, combine the cream cheese, Marshmallow Fluff and brown sugar, mixing well.
  2. Fold in the Cool Whip.
  3. Add 1 cup of mini chocolate chips and stir until everything is well-combined.
  4. Refrigerate for at least two hours before serving.
  5. Sprinkle the remaining 2 tablespoons of mini chocolate chips on top of the dip just before serving.
  6. Serve with animal or graham crackers; broken pieces of waffle or sugar cones, fresh fruit and pretzels work well also.

There are many versions of this recipe all over social media, but the one I followed to make this dip can be found here.

Mini Pumpkin Cheesecakes

Ingredients

  • 1-3/4 cups (about 12 full sheets) graham cracker crumbs
  • 3/4 cups granulated sugar, divided
  • 3/4 cup brown sugar, divided
  • 6 tablespoons salted butter
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1-1/2 teaspoons cinnamon 
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground gloves
  • 1/4 teaspoons salt
  • 3 blocks (8 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees and prepare 24 regular sized silicone muffin cups (or line the same number of muffin tins with cupcake liners)
  2. In a medium mixing bowl, stir together graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar and melted butter, mixing until well combined.
  3. Divide the crumb mixture evenly among the prepared muffin cups, and press down firmly.
  4. In a large mixing bowl, combine pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, cloves and salt and mix well.
  5. In another medium bowl, combine softened cream cheese, 1/2 cup granulated sugar, and vanilla, and blend using an electric hand mixer until smooth and creamy.
  6. Pour the cream cheese mixture into the pumpkin mixture, stirring until well combined and smooth.
  7. Scoop about 1/3 cup of filling into each muffin cup.
  8. Bake for 25-30 minutes or until the centers of the cheesecakes are set.
  9. Remove from the oven and allow the cheesecakes to cool to room temperature.
  10. Refrigerate, covered, for 2-3 hours before serving.
  11. Top with whipped cream and enjoy.

The original recipe for these tasty pumpkin treats can be found here.

Sourdough Hot Dog Buns

Ingredients

  • 1 cup warm milk, between 100-110 degrees.
  • 3 tablespoons granulated sugar
  • ½ cup (150 grams) sourdough discard
  • 1 teaspoon instant yeast
  • 3 cups unbleached bread flour
  • 2 tablespoons butter, very soft
  • 1 teaspoon salt
  • 2 tablespoons butter, melted (for brushing tops of buns)

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, stir together the warm milk and sugar until dissolved.
  2. Add the sourdough starter and yeast, and blend until combined. 
  3. Add flour and turn mixer to low speed until a dough forms.
  4. Add softened butter in pieces, then the salt. 
  5. Turn mixer to medium speed and let the dough hook “knead” the dough until very smooth, about 5 minutes.
  6. Transfer the dough to an oiled bowl and cover, allowing it to rise at room temperature until nearly doubled (about 3-4 hours).
  7. Divide the dough into eight equal portions and place on a baking sheet lined with parchment paper or a silicone baking pad.
  8. Cover the dough balls with a towel or plastic wrap and let rest for 30 minutes.
  9. Shape each portion of dough into a 6-inch long log.
  10. Arrange the dough logs (on the same baking sheet) about 1-2 inches apart so that the buns will touch when the dough rises.
  11. Cover again and let rise until doubled, about 2 hours.
  12. Preheat oven to 350 degrees. 
  13. Bake 30-35 minutes or until golden brown, turning the pan halfway through.
  14. Remove the buns from the oven and immediately brush with melted butter.
  15. Let cool completely before pulling buns apart and slicing.

The original recipe for these soft and flavorful hot dog buns can be found here.

Breakfast Crescent Pockets

Ingredients

  • 1 tube (8 ounces) crescent rolls or sheets
  • 3 eggs
  • 4 precooked breakfast sausage links
  • 1/2 cup shredded cheese

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking pad.
  2. Separate the crescent rolls or sheets into 4 equal rectangles and place on the prepared baking sheet, stretching each one out slightly and pinching any large perforations.
  3. In a skillet, scramble the eggs over medium heat until done, and season as preferred.
  4. Place one-fourth of the scrambled eggs on one side of each crescent rectangle.
  5. Slice the sausage links and place them evenly (one link per rectangle) on top of the eggs.
  6. Add about 2 tablespoons of cheese on top of the sausage and eggs.
  7. Take the opposite end of the crescent piece and fold it over the filling, pinching and sealing the edges; repeat with the remaining pockets.
  8. Place the breakfast pockets in the oven and bake for about 12-15 minutes or until the crescent dough is golden brown.
  9. Remove from the oven and allow to cool a couple minutes before serving.

Buffalo Chicken Mac & Cheese

Ingredients

  • 1 box (16 ounces) elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon ground mustard
  • 1 block (8 ounces) cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1 cup shredded cheddar jack cheese
  • 3/4 cup Frank’s RedHot sauce
  • 2-1/2 cups cooked, shredded chicken

Topping:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup seasoned breadcrumbs

Instructions

  1. Preheat the oven to 350 degrees, and lightly grease a 9-by-13-inch baking pan or large (5 to 7 quarts) Dutch oven or casserole dish.
  2. In a medium pot, cook macaroni until al dente according to package directions. Drain and set aside.
  3. In a large pot, melt butter over medium heat.
  4. Add the flour to the melted butter and whisk until smooth, cooking for about 1 minute.
  5. Whisk in the milk (about 1 cup at a time) and spices until combined, and bring to a boil.
  6. Once it reaches a boil, reduce the heat, allowing the mixture to a simmer until it is slightly thickened, stirring occasionally.
  7. Reduce the heat to low , then add in the cream cheese and shredded cheeses, whisking until they are melted and the mixture is smooth.
  8. Add the hot sauce and stir.
  9. Carefully stir in the shredded chicken and pasta noodles until everything is well coated with the sauce.
  10. Pour the mac and cheese mixture into the prepared baking vessel.
  11. In a small saucepan, combine the butter and oil over medium heat, stirring until melted.
  12. Add in the breadcrumbs until all the liquid has been absorbed.
  13. Use a spoon to sprinkle the breadcrumbs mixture over the prepared mac and cheese.
  14. Bake in the preheated oven for about 20 minutes, or until the breadcrumb topping is golden brown.
  15. Serve hot alongside a salad or steamed vegetables.

The recipe I followed to create this incredibly tasty and cheesy dish can be found here.

Greek Layered Dip

Ingredients

  • 1 container (16 ounces) hummus (plain, red pepper or garlic)
  • 1 container (12 ounces) tzatziki dip (I used Trader Joe’s version with the thin slices of cucumber)
  • 1 container (14 ounces) tabouleh salad
  • 1 container (6 ounces) feta cheese crumbles
  • 1/4 cup (or more depending on preference) sliced kalamata olives, optional

Instructions

  1. Evenly spread the hummus into a 9-inch pie dish.
  2. Top with tzatziki dip, spreading it out evenly to cover the hummus.
  3. Add the tabouleh salad over the dip, again spreading it out evenly.
  4. Sprinkle the feta crumbles over the tabouleh salad.
  5. Evenly add the sliced olives on top.
  6. Refrigerate the dip for about one hour before serving.
  7. Serve with pita bread or chips, naan bread or other adequate dipping apparatus.

Corn & Bacon Risotto

Ingredients

  • 2 1/2 cups corn kernels (thawed if frozen)
  • 6 slices bacon, chopped
  • 1/2 cup onion, diced
  • 1/2 tablespoon minced garlic
  • 1/2 cup chopped bell pepper, any color
  • 1-1/2 cups arborio rice
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. In a large, heavy pot, fry the bacon until crisp.
  2. Remove the bacon to a paper towel-lined bowl, reserving grease in the pot.
  3. To the hot bacon grease, add the onion, bell pepper and garlic, and sauté until soft, about 2 minutes.
  4. Add the rice, stirring to make sure each kernel is coated with grease, and cook for 3 minutes.
  5. Add the chicken stock, about 1/2 cup at a time, to the rice.
  6. Bring up the heat to medium high and make sure each addition of stock is thoroughly absorbed before adding more. This process should take about half an hour (don’t rush it!). 
  7. When all the stock has been absorbed, add the corn, cream, salt and pepper, and stir well.
  8. Cook for about 5-7 minutes until heated through.
  9. Add the bacon back in, stir and cook for another couple minutes.
  10. Serve hot alongside your favorite dish (pairs well with scallops).

The original recipe for this delicious side dish can be found here.

Caramel Apple Cider Doughnut Cake

Ingredients

  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup caramel apple cider (NOT apple juice)
  • 1/2 cup applesauce
  • 3 large eggs, at room temperature
  • 1/4 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted
  • Cinnamon sugar (store-bought or combine 1/4 cup sugar with 2 tablespoons cinnamon)
  • Caramel sundae syrup

Instructions

  1. Preheat oven to 350 degrees, and grease and flour a bundt pan.
  2. In a large bowl, combine the cake mix, apple cider, apple sauce and eggs, beating until smooth.
  3. Add in the cinnamon, brown sugar and vanilla, and stir well.
  4. Pour the cake batter into the greased and floured bundt pan.
  5. Bake in the preheated oven for 45-50 minutes, or until it passes the toothpick test.
  6. Remove the bundt pan from the oven and allow to cool on a wire rack.
  7. Once cooled, carefully invert the bundt pan over a plate and help the cake release if necessary.
  8. Brush the melted butter over the cake.
  9. Sprinkle with cinnamon sugar mixture.
  10. Cut the cake into pieces and serve topped with caramel syrup.

The original recipe for this delicious fall-inspired cake can be found here.

Hot Honey Butter Carrots

Ingredients

  • 1 pound baby carrots
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large pot filled with about 2-3 cups of water, steam the carrots using a steamer basket until they reach your preferred tenderness.
  2. Remove the steamer basket, drain the water, return the carrots to the pot and set aside.
  3. In a small glass bowl or measuring cup, melt the butter in the microwave.
  4. To the butter, add the honey, lemon juice and seasonings, stirring until well combined.
  5. Pour the butter mixture over the carrots and stir until well coated.
  6. Serve hot alongside your favorite main dish.

Crab Cake Stuffed Cheddar Bay Biscuits

Ingredients

  • 1 box (22.72 ounces) Red Lobster Cheddar Bay Biscuit mix
  • 1 cup cold water
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded cheese (preferably cheddar)
  • 3 cans (6 ounces each) lump crab meat, drained
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Adobo seasoning
  •  1-1/2 cups mayonnaise
  • 1 tablespoon mustard
  • 15 Ritz crackers, crushed
  • 1 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup butter, melted

Instructions

  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper or a silicone pad.
  2. In a large bowl, combine the biscuit mix, water, minced garlic, Italian seasoning and shredded cheese, and mix well. Set aside.
  3. In a medium bowl, combine the crab meat, paprika, Adobo seasoning, mustard, mayonnaise and crushed crackers, stirring until well mixed.
  4. Shape the crab mix into about 6-8 patties that are about 2 inches in diameter.
  5. In a large frying pan, heat olive oil over medium-high heat.
  6. Carefully place the crab patties into the oil and cook about 3-4 minutes on each side (until golden brown). Don’t overcrowd and cook in batches if needed.
  7. Remove the patties and place on a plate lined with paper towels to dry, and repeat the process with any remaining patties.
  8. Once the crab cakes have cooled slightly, place 6-8 dollops (equaling roughly half) of biscuit mix a few inches apart on the prepared baking sheet and spread until slightly larger than the crab cakes.
  9. Place the crab cakes on top of the biscuit mix; you may have extra crab cakes that can be saved for later or eaten as is.
  10. Cover each of the crab cakes with a thin layer of the remaining biscuit mix so that they are sealed inside (use your fingers if necessary).
  11. Bake in the preheated oven for about 15-20 minutes, or until set and the tops are golden brown.
  12. Combine the melted butter with the garlic herb blend pouch that came with the biscuit mix, and brush the tops of the stuffed biscuits before serving.
  13. Serve warm with a salad or steamed vegetables.

These delicious stuffed biscuits were inspired by a recipe from Happy Homeschool Nest, which can be found here.