Fruit Dip

This is an amazing fruit dip and can be used with a variety of things, but my family loves to drown strawberries in it the most. The best part: it's super easy and it puts a smile on the family's face!

1 small tub of cool whip
1 small instant vanilla pudding package
1 can of cream of coconut (found in the liquor section)

Mix together. That's it!!! It can be served right away for a creamy concoction or refrigerated to form a more stiffened dip. Both are AMAZING!!!

Sausage (and cheese) Balls

Ingredients:
3 cups of baking mix (Bisquick)
4 cups of shredded cheese (I prefer sharp cheddar)
1/2 cup of water
1 package sausage (I prefer hot)

Put all of the shredded cheese into a large bowl. Add the sausage to the cheese and mix well. Add in about 1/4 cup water and about half of the baking mix and mix well. Add in the other 1/4 cup of water and the remaining baking mix until well combined. If the mixture still seems dry add in a little bit more water. Roll mixture into walnut size balls and bake for 10-15 minutes at 350 degrees.

**I like mine really hot so I prefer to add a few dashes of hot sauce. I have also used the new Mexican style cheese that has little bits of jalapenos for a little heat. I would just make sure to use at least 2 cups of sharp cheddar for the best flavor.

Ranch Cheese Ball

I made this yesterday, and everybody tore it up. If you eat one cracker, you are going to have to eat another one. Addicting!

2 (80z) pkg. cream cheese, softened

1 small onion, finely chopped

1 Tbs. Worcestershier sauce

1 (80z) pkg. mild cheddar cheese, shredded

1 pkg. Hidden Valley Ranch Original dressing mix

1 c. chopped pecans

With hands mix everything together except for pecans. Roll into a ball. Place pecans on pan and roll the cheese ball over pecans to cover completely. Chill 3 hours before serving.

Stuffed Mushrooms

I got this recipe from a sister in our ward at a recipe exhchange (Melissa Dunsmoor). I made them for Frankie because he's the only one who likes mushrooms in our house. He raved on them and said they were really good. Liz Ann, he wanted me to tell you to make these for Papa.

20 mushrooms

butter

1/3 cup heavy cream, warm

1 1/2 cups cheddar cheese, shredded

1 cup fresh bacon bits

parmesan cheese, as needed

Carefully separate mushroom caps and stems, keeping separate. In large saute pan, melt some butter and lightly brown both sides of mushroom cap. Be careful not to over cook. Place caps on sheet pan with hole facing the top, forming a bowl. In same saute pan, melt more butter and saute chopped mushroom stems. Add warm cream and mix in cheddar cheese and bacon bits. When cheese is melted, adjust the mixture as needed. It needs to be thick. Fill mushroom caps with mixture and sprinkle with parmesan cheese. Place under broiler to crisp. Be careful not to burn. Serve hot.

Mini BLT's

1 pkg (24 slices) turkey bacon

12 cherry tomatoes, cut in 1/2

24 bread cubes (1")

4 scallions, trimed & cut into 2" pieces

1/3 c. light mayonnaise

1/2 tsp spicy brown mustard

Heat broiler. Place 1 half of cherry tomatoe, 1 bread cube, and 1-2 scallions strips on 1 slice of bacon. Roll bacon up and secure with toothpick. Repeat with all 24 slices of bacon. Broil 4" from source of heat for 8 minutes. Turning once.

Sauce: Mix mayonnaise and spicy brown mustard together. Serve with mini BLT's

Cheesy Breadsticks- Marina

These breadsticks can be made in any shape. I made them into bones here, but I've also done candy canes, letters--anything goes.

Package of pillsbury breadsticks

butter

parmesan cheese

Break apart breadsticks at perforations. Dip in melted butter. Roll in parmesan cheese. Cook at 375 degrees for about 10 minutes.

These are SO good. Everybody loves them.