Pumpkin Pie Dip

8 oz cream cheese, softened
2C confectioners sugar
1-15 oz can pumpkin pie filling
1t ground cinnamon
1/2t ground ginger

Blend softened cream cheese and confectioners sugar with a hand blender at medium speed until smooth. Add pumpkin pie filling, cinnamon and ginger and blend. Chill 8 hours.

Serve with apple slices and ginger snaps for dipping.

Ranch Pretzels

2 1/2 bags of mini pretzels
1 tsp garlic salt
1 tsp dill weed
1 bottle popping oil
1 pkg hidden valley ranch (dry)

Mix all ingredients together. Pour in pretzels. Let sit out for a couple hours to dry then place in a sealed container.

Veggie Dip

1 c. Hellamans mayonnaise
1 c. sour cream
1/2 tsp. dill weed
2 tbsp. parsley
1 tbsp. minced onion
1 tsp. beau monde spice
1/2 tsp garlic salt
1 tsp accent
2 drops of Tabassco sauce

Mix all together chill for about 2 hours and serve with fresh veggies

Bacon Cheddar Deviled Eggs

Prep Time: 30 Minutes
Cook Time: 10 Minutes

Ready In: 40 Minutes
Servings: 12

Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Chocolate Chip Dip with graham crackers

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

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DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.

From a fellow message board member.

Buffalo Chicken Dip

(2) 8 oz. cream cheese
(2) 10 oz. cans chicken
1 cup Blue Cheese Dressing
1/4 cup Hot Sauce (adjust to taste)
8 oz. shredded cheddar cheese

Heat in sauce pan, using half the cheddar cheese. Once blended, pour into casserole dish and cover with rest of cheese. Bake at 350 for 20 minutes.

You may serve with celery, Chicken in a Brisket crackers, tortilla chips

Homemade Hot Cocoa Mix

Ingredients:
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered non-dairy creamer
1 dash salt


Directions:

In large mixing bowl combine all ingredients; blend well. Store in tightly covered container.

Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend. Add marshmallows to hot cocoa, if desired.

Punch

3 Qts Orange Juice
2 Qts Pine Apple Juice
2 liters lemon lime soda (Sprite, 7-up)
1/2T grenadine

1 medium Orange, lime and lemon

Simmering Crockpot Meatballs

1 large bag frozen meatballs
1 kraft honey BBQ
1 Sam's joint BBQ sauce (this is what makes it and we can find it at Meijers here in Michigan)
1/2 cup onion finelly chopped
2 Tbsp whorshire sauce
1 tsp mustard
1 Tbsp ketsup
1tsp garlic powder
2 dashes of balck pepper
dash of lemon pepper
1/4 cup water
1tsp brown sugar

Put all in crock pot and let cook all day

Deep Fried Dill Pickles

These are good if anyone wants to try them but they are the best with the restranuat style pickles or Clausian pickles. Not the ones by Valasic, the shelves the refrigerated ones that is what I want to state here.

I find the super big ones at Gordon's in the 3 gallon container I beleive called Gileows are the best ones I have found for this recipe.


2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing optional



DIRECTIONS



In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.