Cold Strawberry Soup

This is such a fun way to start out a meal! I think it is particularly tasty in the spring or summer. It is refreshing and delicious! We served this with our St. Patty's Day dinner.

(Photo Courtesy Confections of a Foodie Bride)

Cold Strawberry Soup

(Adapted from Cooks.com)

2 cups strawberries, chopped

1/2 cup sugar

1 tsp. finely grated orange peel

2 Tbsp orange juice

2 cups buttermilk

In saucepan combine berries, 1 1/2 cups water, sugar, orange juice and orange peel. Bring to a boil; simmer until thick, 15-20 minutes. Cool 30 minutes. Put in blender until smooth. Stir in buttermilk. Chill.

Spinach Vegetable Dip

I can't believe we haven't put this on the blog yet! This is a tried and true FAVORITE...you just may want to whip some up for the Super Bowl this Sunday! I just made some for a party and my friends were dipping their vegetables AND pizza in it. I looked to see if this was on the blog after copying the recipe for people. Sorry we didn't give you this recipe sooner...you will never want to buy store bought veggie dip again!

Spinach Vegetable Dip

2 cups mayonnaise
1 tsp salt
1/4 tall bottle chives (3-4" tall)
1 tsp Accent*
1/2 tsp pepper
1/2 pkg frozen chopped spinach.

Cut spinach into about 4 pieces. (Works well if you soften it SLIGHTLY so it is not rock hard, but keep it mostly frozen.) Put in food processor (or a blender works fine too) and chop until fine.

In a bowl, combine mayonnaise, salt, chives, accent and pepper. Add frozen, chopped spinach and stir well.

*A lot of people aren't familiar with Accent...it is a salt like seasoning found in the baking aisle.

PS - Click here for another Super Bowl guaranteed hit!!

Easy Caramel Fruit Dip

Super easy and deliciously yummy....this fruit dip is perfect for fall. Our favorite is dipping apples, but any fruit will do! Note: For variation, leave out the chocolate chips, toffee chips or both.

Easy Caramel Fruit Dip

1 package cream cheese (8oz), softened

3/4 cup brown sugar

1 tsp vanilla

handful of toffee chips or chocolate covered toffee chips

handful of mini chocolate chips, optional

Mix together with electric mixer and enjoy!

Bacon-Wrapped Teriyaki Chicken Skewers

I never really knew meat could melt in your mouth...until now. This recipe tops the "pleasing the tastebuds" chart with flying colors. It really may be one of the best flavors we have ever tasted. Ever. They are fairly simple to put together, but must be made ahead as they need to marinate for 4-8 hours. Just a heads up you'll need to be making these around breakfast time to serve them for dinner...And you're going to want to have them for dinner SOON. I'm just sayin'.

Bacon-Wrapped Teriyaki Chicken Skewers

Kate Jones and Sara Wells

Note: When using bamboo skewers, soak them in water for 30 minutes prior to threading meat & fruit on so they won't burn when cooked on the grill.

8 oz bacon (not thick sliced)

1 lb boneless, skinless chicken breasts

1 can (16 oz) pineapple chunks

1 recipe Teriyaki Sauce (see below)

1. Cut the bacon into thirds. Count how many pieces you have and then keep that in mind when cutting your chicken. (I just eye-ball it. I end up using three good-sized breasts of chicken.)

2. Cut the chicken into bite-sized pieces.

3. Drain the pineapple and place in a bowl or on a plate to avoid cutting your hand by reaching into the can repeatedly. Set up a work station with toothpicks (if making appetizers) or kabob skewers, chicken, bacon, and pineapple, plus a shallow dish for marinating the skewers.

4. Wrap a piece of bacon around a piece of chicken and thread onto skewer, all the way to the bottom. Top with a chunk of pineapple. Repeat process. (I end up with 5 pieces of chicken per kabob.)

5. Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.

6. Preheat grill to medium-high heat (about 400 degrees). Place skewers on grill and baste with remaining sauce. Cook for 7 minutes, turn, baste and cook for another 7 minutes.

7. If you would prefer to cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.

Teriyaki Sauce:

1/2 cup sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 tsp ground ginger

1/4 tsp black pepper

1 Tbsp corn starch

1 Tbsp cold water

1. Combine sugar, soy sauce, vinegar, garlic, ginger and black pepper in a small saucepan. Bring to a boil over medium-high heat.

2. While the soy sauce mixture is heating, whisk together corn starch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.

Quick and Easy Fruit Dip

Fruit Dip

1 (7oz) bottle marshmallow creme

1 (8oz) package cream cheese, softened

3 1/2 Tbsp orange juice (other flavors of juice may be substituted)

Mix well and you are ready to dip your favorite fruit. Keep refrigerated.

Cheesecake Cheeseball

Okay, I'm addicted! I absolutely LOVE this treat! (Maybe its because I got the recipe from one of my favorite people and it makes me think of her....or maybe its because this recipe is to die for!) I take it places all the time as an appetizer and it always gets rave reviews. Years ago (wow, that makes me sound OLD!) I used to make it as the recipe calls for and would roll it into a ball and refrigerate it. (Much more like a traditional cheeseball...) But that was when I could easily find graham cracker sticks...but I don't think they are made anymore...So...two, maybe three options. Follow the recipe exactly and serve with Scooby Snacks. I will warn you though that you will get harassed for serving doggy treats. Or...just mix all the ingredients together right before its needed and serve at room temperature (like pictured) with graham crackers, broken into pieces. (If you try to use regular graham crackers with the original recipe, they just break and are hard for people to "dip." )The third option, which isn't my favorite but doable, is to serve with animal crackers.

Cheesecake Cheeseball

Nicole Steiner

1 (8oz) cream cheese

1 cube butter

(Let sit out to soften for a few hours...)

3/4 cup powdered sugar

1 Tbsp brown sugar

1 tsp vanilla

A handful (or three!) of mini chocolate chips...(I like the chocolate chips throughout...It is up to you how many you want, if any...)

Refrigerate 3-4 hours. Remove from fridge, roll into a ball, roll in mini chocolate chips and chopped nuts (I like pecans or walnuts). Re-refrigerate for a few hours just to hold shape. Serve with graham cracker sticks.

Mushroom Dip

Best served warm with crackers such as Wheat Thins or my personal favorite, Chicken in a Biscuit. This is a family favorite as an appetizer and is a MUST on 'Superbowl Sunday.'

Mushroom Dip

2 lbs. fresh sliced mushrooms

Saute in 1/4 cup butter until moisture has evaporated

Add:

1/4 cup flour

salt and pepper

1 1/2 cup sour cream

2 cups shredded swiss or mozzarella cheese

2 Tbsp lemon juice

2-3 Tbsp dried parsley

1/3-1/2 cup chopped green onions (2 bunches)

Stir and enjoy!