Spiderweb Dip with Bat Tortilla Chips
- Ingredients :
- Chips:
- 20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
- Cooking spray
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground coriander
- 3/4 teaspoon paprika
- 3/8 teaspoon pepper
DIP:- 1 package (8 ounces) cream cheese, softened
- 3/4 cup salsa
- 1/2 cup prepared guacamole
- 1 to 2 tablespoons sour cream
Directions
- Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter.
- Place tortillas on baking sheets coated with cooking spray.
- Spritz tortillas with cooking spray.
- Combine the garlic salt, coriander, paprika and pepper;
- sprinkle over tortillas.
- Bake at 350° for 5-8 minutes or until edges just begin to brown.
- In a small bowl, combine cream cheese and salsa.
- Spread into a 9-in. pie plate.
- Carefully spread guacamole to within 1 in. of edges.
- Place sour cream in a small resealable plastic bag;
- cut a small hole in a corner of bag.
- Pipe thin concentric circles an inch apart over guacamole.
- Beginning with the center circle, gently pull a knife through circles toward center edge.
- Wipe knife clean. Repeat to complete spiderweb pattern.
- Serve with tortilla bats.
- Yield: about 1-1/2 cups dip and about 7 dozen chips.
- This Recipe is From Taste of Home Website
- I claim no copyright to this.
- http://www.tasteofhome.com/recipes/Spiderweb-Dip-with-Bat-Tortilla-Chips?keycode=ZFB
Wednesday, October 27, 2010
Tuesday, October 26, 2010
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Wednesday, October 20, 2010
Tuesday, October 19, 2010
Butternut Squash Soup
Butternut Squash Soup
6 Servings
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
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Wednesday, October 13, 2010
Tuesday, October 12, 2010
Roasted Red Potatoes with Bacon & Cheese (from Honoring The King)
Roasted Red Potatoes with Bacon & Cheese
Ingredients:
1/2 cup Ranch Dressing
1/2 cup Shredded Cheddar Cheese
1/4 cup Real Bacon Bits
2 lb. small red potatoes (about 6), quartered
1 Tbsp. chopped fresh parsley
Directions:
HEAT oven to 350°F.
MIX first 3 ingredients in large bowl.
Add potatoes; toss to coat.
SPOON into 13x9-inch baking dish
sprayed with cooking spray; cover.
BAKE 55 min. or until potatoes are tender,
uncovering after 40 min. Sprinkle with parsley.
Makes 8 2/3 cup servings.
Monday, October 11, 2010
Thriving and Surviving with Twins: Yummy Fall Favorite!
Thriving and Surviving with Twins: Yummy Fall Favorite!: "My friend Robin makes this really yummy Apple Caramel Dip and shared the recipe with me. Of course this is a something you can eat year round..."
Apple Caramel Dip
1 pkg (8oz) cream cheese, softened
3/4 cup brown sugar
1 pkg (8oz) cream cheese, softened
3/4 cup brown sugar
1 cup Marshmallow Creme
1/4-1/2 Cup of caramel sauce (Mrs. Richardson's is a great brand!
1/4-1/2 Cup of caramel sauce (Mrs. Richardson's is a great brand!
1/2 tsp. Vanilla extract
1/2 cup of Heath English Toffee Bits or or any chocolate coated toffee bar (make sure it's in bits)
Granny Smith apples, sliced (Any apple of your choice)
1. Blend the cream cheese and marshmallow creme in a mixing bowl until you get a creamy texture.
1/2 cup of Heath English Toffee Bits or or any chocolate coated toffee bar (make sure it's in bits)
Granny Smith apples, sliced (Any apple of your choice)
1. Blend the cream cheese and marshmallow creme in a mixing bowl until you get a creamy texture.
2. Add the caramel, and vanilla extract. Mix until smooth.
3. Place mixture into a one of your favorite decorative bowls.
4. Drizzle any extra caramel over the top of the mixture and top with Toffee Bits (go ahead and be generous!)
5. Place your bowl in the center of one of your favorite serving platters and surround it with sliced Granny Smith apples for dipping.
5. Place your bowl in the center of one of your favorite serving platters and surround it with sliced Granny Smith apples for dipping.
SPECIAL NOTE: To keep the apples from turning brown you can soak them in Sprite or 7Up right before serving. Just make sure to drain them before serving.
Sharing this post from 
Our weekend getaway
This weekend my family and I took our annual trip to the Buckwheat Festival in OhioPyle Pennsylvania. I thought I'd share a few photos from our trip. :)
Beautiful park called FallingWater
The boys loved it! (not a lot of pics of my youngest boy Joshua...he was in the stroller)
Beautiful especially with the Fall Colors!
Christopher and Caleb
They had a blast!
Here's one of my youngest at the petting zoo at Living Treasures Wildlife Park.
We were blessed with a wonderful time but not its off to catch up on house and school work! Hope you all have a wonderful Monday! I've enclosed the link below where we stayed in case you are interested! :)
Thursday, October 7, 2010
Thankful Thursday
Well there is soooooo much I could put down here! My post would never end with all I am thankful for! I will try to condense it today though!
I am thankful first of all for My Heavenly Father who loves me unconditionally that He sent His Son just to die in my place and gave me a home in heaven. (if you are unsure of this please feel free to contact me and I will explain God's free gift to you!) Without him I wouldn't have all the other things I'm so thankful for!
Secondly My family! God has blessed me with a wonderful husband who works hard so I can stay home with my 3 boys who I love more than anything...Christopher, Caleb, and Joshua! I'm thankful for my Godly mother who taught me all that I know and loves more than anyone I've ever met! My brother and his family, and all of my family and in-laws! I'm blessed and surrounded by a lot of love.
And thirdly I can not forget my church family, a place I go and receive encouragement. Friends that are always there helping me raise my children and praise God together. A place of love and acceptance and to get "recharged" in my life! I would be so lost and discouraged without them!
Today these are the three I'm most thankful for. In the next weeks I will just name a specific thing I am thankful for! Take some time to be thankful today and Give God the Glory Great Things He Hath Done!
Psalm 106:1 Praise ye the LORD. O give thanks unto the LORD; for he is good: for his mercy endureth for ever.
Wednesday, October 6, 2010
Tuesday, October 5, 2010
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