Conclusion of The Top Ten And Knotts.

Happy Thursday everyone! Hope your week has gone well so far, only one more day until the weekend. We are trying to stay warm over here. Yesterday and today the temperature has been below zero, yes...you read that right. Below zero. Stepping outside makes your whole body go into a state of shock and it can get hard to breathe. It doesn't help that one of my friends is enjoying 86 degree weather in California and in shorts! 20 degrees above zero sounds warm right now. This weekend it is supposed to get warmer...but definitely not 86 degrees. (Joss ship some of that weather over here)!

The #1 appetizer at our house. Whenever it is made it doesn't stay long at all - especially since it is mixed with tomatoes, cilantro, onions, & green chilies. It will taste much better the longer you marinate it and bright red tomatoes are a must. This pairs perfectly with Mexican food. Hope you've all enjoyed my Top Ten Appetizer countdown, hope you try some of our favorite appetizers!

Texas Salsa

Ingredients:

2 large red tomotaos, chopped

1 cup chopped onion

2 (4-oz.) cans chopped green chilis

3/4 cup fresh cilantro, chopped

2 tsp. garlic, minced

1 tsp. salt

DIRECTIONS:

Combine all ingredients together. Marinate for 1-2 hours before serving. Serve with tortilla chips.

--------------------------------

Most of you guys on the west coast have probably heard of Knott's Berry Farm. Every time we take a trip out to California we always make sure to spend a day there. It is one of my favorite amusement parks and a day there is so enjoyable. One of my favorite rides there used to be Ghost Rider. After riding that ride last July, it is no longer a favorite. It is no longer a favorite because Ghost Rider is now extremely bumpy. Made you feel like your insides were going to come out. These pictures (the one below wasn't taken by me), are all at Knotts.

I'll see you next with some yummy desserts; have a great weekend!

The Long Awaited #6 & The Winners.

Happy Thursday everyone! Thank you to everyone who entered my contest, reading your favorites was so fun! You guys mentioned some songs I haven't heard about, and I've been checking some of them out. Okay, the winners are:

• Amy G. who said...
  "Mary, Did You Know" is probably my favorite one, too! I love that song.
• Brian Piero who said...
  "Joy To The World" & "Silent Night" are my Christmas favorites...Thanks for the giveaway.

Congrats guys!
If you are the winners, please e-mail me at priscilla91@iowatelecom.net, so I can get your prizes out!

I was amazed at how many of you guys liked "Grandma Got Run Over By A Reindeer". I've always thought that one was so funny. O' Holy Night & Silent Night were by far the most popular. Anyway, here are your guys's songs maxed out:

----------------------------------------------------

#6 is Pudding Dip. The Strawberry yogurt in this dip makes it taste even better. I didn't make mine quite right, so the texture is a little funny. The Vanilla Wafers with this dip are the best. And it only has 3 ingredients, not hard at all!

Pudding Dip

3 oz. pkg. vanilla pudding
6 oz. cup of strawberry yogurt
8 oz. sour cream
DIRECTIONS:
Mix together. Serve with apples, bananas, grapes, or Nilla wafers.

----------------------------------------------------------

Another yummy cookie to add to that baking list. The Reese cup in the middle of the cookie and the drizzling on the top make it even better.

Peanut Butter Cup Cookies
Ingredients:
1 cup butter, softened
1/2 cup Jif® Creamy Peanut Butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy Jif® Peanut Butter
2 tablespoons shortening

DIRECTIONS:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen. See you with #5 and other yummy dessert for the holidays!

The Winner & #7.

Good Saturday evening everyone! Thanks to everyone for entering my contest. Using Random.org....the winner is: Megan. Please e-mail me Megan at priscilla91@iowatelecom.net so you can get your prize!

Hope your weekend is going well so far. Last night I went with my Mom and some of my brothers and sisters to see "The Day The Earth Stood Still". I'd have to say it would rank in the top 5 for loopiest movies ever for me. It seemed creepy to me, very weird. What do guys think of that movie? I am so looking forward to seeing "Bedtime Stories" on Christmas Day!

Anyway, #7 is one quick and ever delicious dip. It has 3 ingredients and literally takes 10 minutes to make. Great way to use those apples up too sitting on your counter. Mmm, I think these would be a hit at any party.

Cheesecake Dip

Ingredients:

2 pkg. cream cheese

1 c. brown sugar

2 tsp. vanilla

DIRECTIONS:

Mix all together. Serve with apples. I received the Uber Amazing Blog award from Rebecca at Adventure Creations. Thanks so much Rebecca! I am going to pass this onto:

• Sara at Sara's Kitchen
• Teresa at A Blog About Food
• Melissa at Schweet N' Savory
• Bridgett at La Bella Cook
• Colleen at Cooking This And That
• Sarah at Mrs. JY Cooking

--------------------------------------------------------------------

My brother, Steven and I are almost twins. We are 13 months apart. While I don't think we look at all alike, I think it would have been loads of fun to have a twin brother. Steven thinks otherwise.

See you with #6 next!

Warm Bacon Cheese Spread & Award Time!

Happy Friday everyone! I'm sure you all are looking forward to the weekend. This week has been crazy with 3 birthdays. Mine on the 2nd, my Mom's on the 4th, and my brother Joe's is today. By the end of the week everyone is completely caked out. It gets kinda crazy with all the presents & everything, but it is still fun!

This Bacon Spread at #9 is so delicious. My family loves this appetizer and I know it would be perfect for a Holiday Party. Mmm, you won't be dissapointed.

"Warm Bacon Cheese Spread"

Ingredients:
1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

DIRECTIONS:
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat the cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325° for 40 minutes or until heated through. Serve with cracker and reserved bread cubes. Yield: 4 cups.

Katherine at Smoky Mountain Cafe gave me the Uber amazing blog award. Thanks so much Katherine! I am so glad you and your girls enjoyed the Ooey Gooey Cookies. I am going to pass this onto:

• Jenny at Picky Palate. I think we all love Jenny's blog, her food, pictures, and the way she writes is the best!
• Cristine at Cristine Cooks. If you have been reading my blog for a while, you know how much I love Cristine's blog.
• Cara at Cara's Creature Comforts. Cara makes "comfort" food and she is getting an adorable puppy soon, photos on her blog!
• Jessica at Turkey Cookies. Jessica's daily posts are something I look forward to and she can sew and bake/cook wonderfully!
• Megan at Megan's Munchies. Megan gets some delicious looking recipes and her Smore's creations are the cutest!
• Allie at Finding Inspiration In Food. Allie has some an amazing Buffalo Chicken Wing Dip on her blog and I am going to make those soon!

Happy 14th Birthday Baby Brother!

Here We Go!

Good Wednesday night everyone! Hope your week is going well, it is already almost Thursday?! How did that happen?! I would like to say thank you very much to each of my readers for leaving me a birthday greeting. I really appreciate getting all those birthday comments. I had a fun day which ended with my Mom making me Lasagna for dinner (special request), birthday presents, & a Tres Leches Cake. I still don't feel like I am 17. =)

Okay, starting with my Top Ten Appetizers, here is #10. A simple and easy but yummy dip. These pretzels are something new our Sam's Club is carrying. I thought they were pretty neat!

"Party Dip"

16 oz. sour cream

16 oz. sm. curd cottage cheese

8 oz. Cool Whip

1 pkg. Ranch Dip

DIRECTIONS:

Mix all ingredients together. Chill before serving. Best if prepared 4-8 hours ahead.

-----------------------------------------------------------------------------------------

These little treats are quite tasty and don't take that much time to make. If you're a fan of Reese, you'll be sure to love these!

"Miniature Peanut Butter Cheesecakes"

Ingredients:
1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted
FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

DIRECTIONS:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture. Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 6 servings.

My head is cut out beacuase you wouldn't want to see the face I am making. =)

We're Getting Closer To #1.

Wow. The week is already almost over. So, what do you think of my new look? I added another sidebar to my page and a few other small things. Many thanks to Shannon at 8 Eight Crazy Designs. I love this new look!

While out yesterday, I saw my first Christmas lights - way too early for me. Have you guys seen any in your area yet? On to #3 of the Top 10. You're probably thinking "Molasses Cookies"? Yes, but these aren't just another cookie. I am not a huge fan of Molasses Cookies, but these have quickly become my favorite.

"Molasses Cookies"

3/4 c. soft butter

1 c. brown sugar

1 egg

1/2 c. molasses

2 tsp. baking soda

2 tsp. cinnamon

2 tsp. pumpkin pie spice (don't substitute "anything" for this)

3 c. flour

DIRECTIONS:

Mix first 4 ingredients. Mix dry ingredients in another bowl and add to the wet ingredients. Chill for 20 minutes in a plastic container uncovered. Roll dough into balls the size of a tablespoon and roll in sugar. Place on a cookie sheet and bake for 9 minutes at 350.
My brother's favorite fruit dip, we make it every year for New Years Eve....so yummy!

"Fresh Fruit Dip"

1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut

DIRECTIONS:
Mix all together well. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.

What do you think of #7?

So far, one of the things I've learned during this Top 10 list is that you guys think Pecan Balls aka Mexican Wedding Cookies should be #1 or in the top 5. But, once you see the top 5 - I know you guys will quickly chang your minds (I think). I 've also learned that I enjoy keeping you in suspense. Until #6, enjoy Butter Pecan Fudge....it is as good as it sounds!

"Butter Pecan Fudge"

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

DIRECTIONS:
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 6 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.

This dip is so easy and if you love Mexican food, this is for you. It is yummy and the layers are so pretty.

"7 Layer Dip"

1 16 oz. can refried beans

1 pkg. taco seasoning

1 cup each sour cream, guacamole, salsa, lettuce, cheddar chese

4 oz. black olives, sliced

1 cup tomatoes

Layer in this order:

Beans,

Sour cream mixed w/taco seasoning

Guacamole

Salsa

Lettuce

Cheese

Olives

Tomatoes