Pepper Jack, Chicken and Peach Quesadillas

LOOKY WHAT I FOUND!!!!

these were phenomenal and I made them over the summer, but drafted them and never finished the actual post. See my slacking almost caused me to lose out on such a yummy meal. I know they sound a little odd, and I was skeptical but I stepped outside the box and YUM! These would be awesome as an appetizer for a spring-summer party.

Pepper Jack, Chicken and Peach Quesadillas

from Cooking Light

INGREDIENTS:

1 teaspoon honey

1/2 teaspoon fresh lime juice

1/2 cup reduced-fat sour cream

4 (8-inch) flour tortillas

3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

1 cup chopped skinless, boneless rotisserie chicken breast

1 cup thinly sliced peeled firm ripe peaches

4 teaspoons chopped fresh cilantro ( I don’t see it in the picture so I might not have had any)

Cooking spray

DIRECTIONS:

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Chip Chicken Pops

Feed them chicken, covered in chips....on a stick. Yeah exactly!

Another popular appetizer from the Super Bowl of all Super bowls. You could do a lot with these and play around with the different flavored chips.

By the way, have you noticed the heavily featured mauve countertop in my kitchen? I usually try to hide it but in my haste to take the pictures I just laid it all out there for the world to see. I hated in when we moved in in 2002, and by golly I hate it more 10 years later. Someday when we are ready to move, I will get a brand new kitchen.....and yes, you read that correctly, by the time we re-do we will be moving. So don't judge me on my mauveness.

Chip Chicken Pops

adapted from All Recipes

Ingredients

4 skinless, boneless chicken breasts - cut into strips

1 egg

2 tablespoons milk

2 cups crushed potato chips (I used ½ regular, ½ sour cream and onion

lollipop sticks from a craft or party store

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Crush potato chips in a bag with a rolling pin or throw them in a food processor. In a large bowl, whisk together egg and milk. Dip the chicken into the egg mixture, then coat well with potato chips. Spread the nuggets onto a wire rack placed on top of a baking sheet.

Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.

I served with 1/2 honey & 1/2 Spicy Mustard Mix

Buffalo Chicken Rolls

Now onto Super Bowl Spectacular!!!!

I am sorry I am so late, but these were some of the best appetizers to ever come out of my kitchen.....AND the AWESOME NY/NJ GIANTS WON THE SUPERBOWL!!!

What a day!

I cooked like a champ, ate light a champ, and then was so happy for everyone to go home before the game started so we could curl up on the couch and cheer our heads off. These will be featured heavily in the future because they were so simple and the taste was phenomenal.

You bring these and people will think you are a genius of the Buffalo Chicken Variety

I don't even know what that means but trust me, you bring these and people will talk!

The picture kind of stinks but I literally shot one picture before I fed the hungry crowd. I did end up cutting them in 1/2 because they were steaming hot and then you could dip a little easier.

Buffalo Chicken Rolls

makes 12

NOTE: I probably over stuffed a few and the points of the celery broke through the egg roll wrapper. Since there were plenty of wrappers in the pack, I just started with a new wrapper. Next time I will stuff less, so the amounts may slightly vary with yours, but really it doesn't matter, you can easily make more or less rolls depending on how you like them

12 egg roll wrappers

1 ½-2 cup cooked and shredded chicken

1/2- 2/3 cup Frank’s Red Hot Sauce

1 crumbled blue cheese

1 cup sliced celery, really really thinly

Small bowl of water

Nonstick cooking spray

Blue cheese dressing (I also added ½ cup of blue cheese crumbles to it) , for serving

DIRECTIONS:

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the celery on the diagonal of the bottom right corner of one of the wrappers. Next, place 2-3 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Soft Pretzels

I love Soft pretzels.....I mean who doesn't?

I have this vague memory of making them with my mom for Girl Scouts and them tasting weird. But I kept seeing these yummy pins of pretzels and I wanted to give it a try with the kids. I figured they were masters with pizza dough they would love to make pretzels. They did love it and they happily ate their project. They are a bit of work but if you are stuck home looking for something to do, it is an easy project that makes a total mess of the kitchen but the outcome is pretty yummy!

I made a panini sandwich with a leftover one the next day. I cut it in 1/2 and put some turkey and provolone on it with some spicy ground mustard. It was pretty spectacular, thanks Colleen for the suggestion

Soft Pretzels

taken directly from Annie's Eats

Ingredients:

For the dough:

1½ cups warm water (110-115° F)

1 tbsp. sugar

2 tsp. kosher salt

2¼ tsp. instant yeast

22 oz. all-purpose flour (about 4½ cups)

4 tbsp. unsalted butter, melted

Vegetable oil, for greasing the bowl

For finishing:

Cooking spray

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tbsp. water

Pretzel (or kosher) salt

Directions:

To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Oven Baked Ham & Cheese Sliders

I can not believe I am writing about this meal now!

I made these for one of the Giant's Football Play off games. It was an amazing game AND such an awesome meal. I made it with the Sausage and Gnocchi Soup from postings past and it was a Sunday Meal for the ages.

When I saw this recipe I was so curious, seems so simple and yet Genius!

Well, I will tell you they couldnt have been easier, they were so yummy, you could easily serve a crowd, they reheated great the next day and I loved them!! Big puffy heart loved them!

Ham and Cheese Sliders

adapted from Annie’s Eats

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup Dijon mustard

Poppy seed sauce

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and mustard. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Taco Cups

This is another appetizer I made for New Years Day and I guarantee you will make these once and you will be instantly hooked and want to put everything into a little won ton cup. I had no idea how easy it was to use these little tiny pieces of pasta. This came together so quick and you could use so many variations. I cant wait to be invited to more parties so I can experiment more, or just create a whole dinner with won tons!

Taco Cups

Ingredients:

24 wonton wrappers

1 lb. lean ground beef

1 pkg. (1.25 ounces) taco seasoning mix

1/2 cup Chunky Salsa

4 oz. shredded Mexican cheese blend (about 1 cup)

Sour cream (optional)

Sliced pitted ripe olive (optional)

Directions:

Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups. 2

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix3

Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.4

Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.5

Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

NOTE: These reheat beautifully! I had some leftovers and popped them back in the over to melt the cheese and they were just as good.

Saucy Meatballs

Have you ever seen the recipe for crock pot meatballs where you throw in meatballs and add chili sauce and grape jelly? I kept having this recipe pop in front of me and I finally decided I had to try it. All the food blogging royalty swore by it, and I figured that many people couldn't be wrong. Sounds so gross but who and I to judge?

But I found a variation that seemed less gross to me somehow. When I grabbed the cocktail sauce it was on the back....it was fate in Shoprite!

And they were fab!

So easy and quick to throw together too. Little more effort then the grape jelly version but worth it. As they sat the sauce thickened up nicely too.

I snapped the picture right before I brought them to my in-laws house and I think they might have still been in the crock pot. I didn't dump all the sauce into the serving dish either

Saucy Meatballs

Italian Style Meatballs --the bag I used had about 70 meatballs

12 oz of cocktail sauce

1 can whole cranberry sauce

1 c brown sugar

1 c water

Combine ingredients (minus meatballs) in a pan and bring to a boil. Pour sauce over meatballs in a crock pot or large pot. Heat to boiling and simmer for 1-2 hours. Simmer longer if meatballs are frozen. Serve with toothpicks and enjoy!

Buffalo Chicken Dip

Hello ALL!

I have been doing repeat favorite meals which is why you havent heard much from me lately.

This week I have all new recipes planned so stay tuned for those. I already made my shopping list for this week, which is normally what I do on Sunday night once the kiddies are in bed. So I checked iphoto to see if I had any blogging to do......low and behold, I cant believe I didnt post this sooner. This is one of my all time favorite dips. It is all over the blogesphere and if you never made it, you are totally missing out. I made it to bring to a Giants home game, and it was so cold out, it was nice to have something warm and spicy. I tried to keep it warm as possible, but about 10 minutes into the elements and it was cold, but darn, its still so good. I could seriously make this dip a meal. Oh and once you start eating it, the moldy blue cheese on top, melts down as it gets mixed it :) Looking at the picture now, green cheese on top does look suspect!

Buffalo Chicken Dip

adapted from All Recipes

Ingredients

2 (10 ounce) cans chunk chicken, drained, Or 2 Cups Shredded Chicken (see note)

***NOTE on Chicken. I have used a few different versions of chicken for this recipe. I liked the canned the least. I either use unseasoned rotisserie, or even Leftover Grilled Chicken. If I am really in a rush, I will buy 2-3 already grilled breasts from my grocery store. I throw them into my mini chop and pulse it 3 times

2 (8 ounce) packages low fat cream cheese, softened

1 cup light Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1/2 cup Blue Cheese Crumbles (optional)

1 bunch celery, cleaned and cut into 4 inch pieces

Or Scoops Chips

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to baking dish. Sprinkle the remaining cheddar cheese & blue cheese over the top, Bake at 350 for 20 minutes. Serve with celery sticks and chips.

Hot Spinach & Artichoke Dip

I remember my 1st taste of Spinach Dip like it was yesterday......

It was in the TGIFridays in Eatontown and I was in High School. It was so cool to finally be independent and go shopping without any parents and then stop and have lunch at Fridays.

Oh so cool!

Ever since then it has been one of my top favorite appetizers. This one is so simple, you will almost scratch your head and think I left something out of the directions. But its so easy, there is no reason to buy it pre-made from the store when you get this yummy, fresh dip and then you can take all the credit. I have been making it for years and it always gets raves.

Hot Spinach & Artichoke Dip

adapted from Alton Brown

Ingredients

1 cup thawed, chopped frozen spinach

1 can quartered artichoke hearts, unmarinated

6 ounces low fat cream cheese

1/4 cup low fat sour cream

1/4 cup low fat mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Directions

Drain the liquid from the spinach

Chop the can of artichokes

Heat cream cheese in microwave for 1 minute or until hot and soft.

Stir in rest of ingredients and serve hot.

Creamy Chicken Taquitos

This has been an amazing week of meals in my house thus far.....WHY you ask?

Because my kids have decided to actually eat again. Haaaahhhh!!!! It makes my night so much nicer and it just makes me happy. I hate spending time cooking something delicious only to have them turn their noses up before they give it a chance. Especially when I know they would like it. I am even OK with breaking down the meal to make it more kid friendly like I did with this meal. As long and I am not making a "kiddie meal" that just isnt as good as what I am cooking.

When I made these taquitos they happily ate the rotisserie chicken, the beans with the corn, and the rice.I am sure they would have eaten the taquitos and maybe I should have tried but it was the beginning of the week and I had no idea they would be so adventurous this week.....next time, they are mine!

I dont know if I ever mentioned one of my favorite meal time things. The Easy Lunch Box. I got them to travel with because we had long car trips coming up and I knew my kids would be eating a few meals in the car. They also love to eat snack lunches, and we have picnics in the family room all the time. I did not want to spend a fortune and these are the absolute best bentos for the money. Pack of 4 for $13.95 on amazon. The reason I thought of them is in most dinners I deconstruct the bentos come into play because they just like keeping their items separate and it makes them happy, which in turn makes me happy because they actually eat. SO yay! for the easy lunch box

Onto the reason you are here......

Creamy Chicken Taquitos

makes 12 servings

Ingredients:

3 oz. cream cheese, softened (or nuke it on 50% power for 1 minute to soften)

¼ cup salsa

1 tbsp. freshly squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced ( I used 1 tsp. garlic powder if I dont have any)

3 tbsp. chopped cilantro

1-2 green onions, chopped ( I skip most of the time)

2 cups shredded cooked chicken

1 cup shredded Mexican cheese (Cheddar, Pepper jack, Monterey Jack,any kind of shredded cheese)

10-12 6-inch flour or corn tortillas

Cooking spray

Kosher salt

extra salsa or sour cream for dipping

Directions:

Preheat the oven to 425˚ F. Line a baking sheet with a parchment paper or foil.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the 4 tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.

Stuffed Pizza Bites

Are you impressed at my constant posting lately....? I am trying to get caught up before the Christmas stuff takes over our lives.

So I spent some time browsing in my folders of pictures in iphoto and came across about a 1/2 dozen pictures of recipes that I LOVE.....and never blogged about them. I did find some that I have no clue what they heck they are, so I guess they are lost forever. Hope they werent that great, although I suspect if they were I would have committed them to memory.

We made these one Sunday for Football. My Mia Gracie helped me make them and discovered her love of pepperoni and mozzarella. She still talks about when she was a "chefer" and helped me make pizza bites. So I encourage you to get the little ones involved in this one. This recipe couldnt be any easier, but really impressive to people who dont see this post.

Stuffed Pizza Bites

borrowed from Annie's Eats

Ingredients:
½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired. I serve it with a good quality chunky tomato sauce.

Fall Cocktail Party

If you havent noticed I get behind on my blogging occasionally....well let's be honest, a lot! This fall cocktail party took place......2 YEARS AGO!!!!

I can't even believe it, but I never went back and included these delicious recipes and since Fall is upon us, its the perfect time to include them. It was a great party and I am so glad I didnt lose all the recipes because they were all so tasty. These would be perfect for any cocktail party or upcoming holiday menu

Hot Apple Cider with Rum

borrowed from Emeril Lagasse

Ingredients:

1 apple

2 teaspoons whole cloves

1 orange, thinly sliced

2 quarts apple cider

1/2 cup light brown sugar

1 teaspoon allspice

Pinch grated nutmeg

1 cup dark rum

Cinnamon sticks, garnish

Directions:

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

VERDICT: YUM!!!!!!!

NEXT......

I had this punch a a Christmas Party and once you have it, you will want to make it again and again. The picture is so weird, the lighting was all wonky. It is such a light and refreshing drink that has just the sweetness you need, but with the happy effects of a yummy cocktail.

White Sangria Punch

Ingredients:

1-12 oz. can of frozen lemonade

1- 6 oz. can of frozen Orange Juice

1-1/2 cups of water

1 bottle of dry white wine

1-10 oz. bottle of club soda

lemon/lime/orange slices

Directions:

Mix and Drink!

VERDICT: Is this even really necessary? I am craving a big punch bowl of this as I type this

NEXT....

This was such a find. I can not believe I almost lost these forever. They are so impressive looking and taste the same. Super duper simple but look like you have spent a ton of time on them

Harvest Sweet Potato Pecan Pie Tarts

borrowed from Cooking light

**How to quickly cook the sweet potato~~ Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

Ingredients:

1 cup mashed cooked sweet potato

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/3 cup chopped toasted pecans

1/4 cup firmly packed brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Directions:

Preheat oven to 350°.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spread

in to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes.

Cool completely on a wire rack.

VERDICT: LOVE em' Cant wait to make them again!

NEXT.......

Spiced Pumpkin Dip

borrowed from Annie's Eats

Ingredients:

½ cup canned pumpkin puree

1 (8 oz.) package cream cheese

2 cups powdered sugar

2 tsp. pumpkin pie spice

Directions:

In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar and

pumpkin pie spice. Mix well. Spoon into a decorative bowl.

VERDICT: Sometimes the simplest things are the most delicious things!

NEXT........

Ok let's discuss this picture for a moment.....this is what happens to brie when you leave

it in the oven too long. It was still so yummy, but its best to get it out of the oven before

its a big soupy plate of cheese. I loved this because you can marinate the nuts ahead

of time and then just pop it in the oven and its this delicious appetizer that takes

barely anytime to prepare but with fabulous resultsI

Sugar & Nut Glazed Brie

Borrowed from Paula Dean

Ingredients:

1/4 cup packed brown sugar

1/4 cup chopped macadamia nuts or pecans

1 tablespoon brandy

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers, for serving

Directions:

In a small bowl stir together the sugar, nuts, and brandy.

Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate.

Bake for 4 or 5 minutes or until the brie is slightly softened.

Spread the sugar mixture in an even layer on top of the warm brie and

bake for 2 to 3 minutes longer, or until the sugar melts.

Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.

Place crackers around the other side.

VERDICT: Dont let my horrible absent mindedness prevent you from making this, its so tasty!

NEXT........

I had this dip at a party and couldnt stop eating it. The flavors were so different and when you see the recipe you will think its weird but I swear its----- YUM!

Baked Fruit Dip

borrowed from All Recipes

Ingredients:

1 (16 ounce) package soft style cream cheese with pineapple

3/4 pound shredded Swiss cheese

2 cups dried cranberries

2 tablespoons orange juice

1/4 cup apple juice

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple

juice. Scoop into a 9 inch pie pan.

Bake 15 minutes in the preheated oven, until bubbly and lightly browned.

VERDICT: Such a east tasty dip!

LAST BUT NOT LEAST.....

Who doesnt want to end their night with a big bowl of popcorn?

Cinnamon Sugar Popcorn

borrowed from Cooking Light

Ingredients:

8 cups popcorn (either microwaved or stove popped with oil)

Cooking spray (if you cook it with oil you dont need the spray)

2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 tablespoons butter, melted

Directions:

Place popcorn in a large bowl. Lightly coat popcorn with cooking spray; toss well.

Repeat procedure.

Combine sugar, cinnamon, and salt in a small bowl.

Drizzle popcorn with melted butter; toss well.

Sprinkle with sugar mixture; toss well to coat.