Caramel Sauce

brought by Stacy Hill
at the RS Board Meeting

1 cup butter

1 cup sugar

1 cup brown sugar

1 1/2 cups heavy cream (not whipping cream)

 

Bring the above ingredients to a boil,reduce to simmer

Simmer for approx. 10 minutes, stirring often during simmer time.

 

Let cool.

 

Can be refriderated or frozen. If frozen - thaw and re-heat.

Enjoy!

Artichoke Spinach Dip

brought by Erin Orton

8 oz. cream cheese

1/2 cup sour cream

1/2 cup mayo

1/2 cup mozzarella cheese, cubed

1/2 cup parmesan cheese

1 tsp minced garlic(2 cloves chopped really small)

1/4 cup chopped onion

1 pkg frozen chopped spinach(thawed)

2 small jars of marinated artichokes(I chop them to make smaller pieces)

salt and pepper to taste

Add all ingredients 

bake in covered 8x8 pan for 30 minutes or until bubbly. 

Thai Peanut Dip

brought by Jamie Cook

recipe by Family Fun Magazine

Ingredients:

1 cup creamy peanut butter

6 Tablespoons apple cider vinegar

2 cloves garlic

¼ cup soy sauce

1-inch cube peeled ginger

¼ cup hot water

½ cup roughly chopped cilantro (or less to taste)

Combine all ingredients (except cilantro) in blender or food processor. 

Pulse until smooth, about 20 seconds, while gradually adding hot water.

Stir in cilantro.

Makes about 2 cups. Serve with vegetables or crostini.

Five Minute Fruit Dip

brought by Lindsay Hull

Ingredients

1 package (8 oz) of strawberry cream cheese

1 jar (7 oz) of marshmallow creme

2 TBS of orange juice

1 cup of cool whip

Directions

1. Blend cream cheese, marshmallow creme and orange juice thoroughly using an electric mixer. 

2. Fold in cool whip.

Toffee Apple Dip

brought by Rachel Durazzani
8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath - we prefer the Heath, but it's great with both)

Mix together and serve with apple slices. 

Guacamole

brought by Amy Collins


2 ripe hass avacados, mashed
Sweet onion, chopped up small
Fresh Cilantro, chopped up
Cherry tomatos cut as small as you like
Lime Juice (juice from ~1/2 a lime)
Salt 

Mix it all up and that is it!

Layered Greek Dip

brought by Heather Brown

adapted from RecipeGirl.com

1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips 

Directions

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip