BYU Creamery Homemade Ranch Dry Mix

Ingredients:
1/4 c Black Pepper
1 1/2 c Parsley Flakes
1/2 c Garlic Salt
1/4 c Garlic Powder
3/4 c Onion Powder
2 T kosher salt
2 T Dill weed

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix (This refilled my 16oz ranch mix bottle perfectly!)
2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 t Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts (I half this and put it in a ketchup bottle for easy access)

Best Ever Fruit Dip

This recipe is my own attempt to recreate Chiz's Restaurant in St. Anthony, ID. They have the best fruit dip and also the best ranch dressing ever!

Alicia's Fruit Dip
1 pint heavy whipping cream
1/4 cup powdered sugar
1 container of Philadelphia strawberry cream cheese

Whip cream combined with powdered sugar until stiff peaks form. Add cream cheese and mix until everything is well blended. (I also add a can of sweetened condensed milk on occasion, but I actually prefer it without.) Serve with your favorite fruits. ie. Strawberries, bananas, cantaloup, grapes and apples are some of our favorites. If you eat the entire bowl (with a spoon), it isn't my fault. And don't comment on my half painted nails. I haven't had time to fix them. :0)

Sausage Dip

This is another recipe that I inherited when I married Cole. Everyone loves this dip!

1 lb Sausage, browned (From the Pork Shop if you know what's good for you)
3 large tomatoes, diced
2 onions, diced
2 green peppers, diced
2 cans diced green chilis
1 12oz cream cheese
1 c sour cream

Place all in crockpot until heated. Serve with chips.

You can also just add the veggies to the sausage in the pan you browned it in. Cook for a few minutes and add the last 2 ingredients until heated.

Buffalo Chicken Cheese Bites

I found this recipe at Made in Melissa's Kitchen and knew I just HAD to try these out so I enlisted Husband and we made them tonight. I edited it a little because that's what I do. :) I've NEVER been known to follow a recipe exactly.

Buffalo Chicken Cheese Bites

• 2 boneless, skinless chicken breast halves, boiled and shredded
  
• 1/2 cup Franks Red Hot Sauce
  
• 8 oz. cream cheese, softened
• 2 cups cheese, shredded (I used colby jack)
  
• 1 bunch green onions, sliced
  
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups Italian style bread crumbs
• Vegetable oil, for frying

Dipping Sauce:
1/2 c. Bleu Cheese Dressing, I recommend Bob's Famous Bleu Cheese Dressing
1/2 c. Frank's Red Hot Buffalo Sauce

Have oil heated to 350 degrees F.

Place the chicken in a large bowl and add the hot sauce, cream cheese, cheddar cheese, and green onions, and toss to combine. Scoop the chicken mixture onto a plate using a cookie scoop and roll into balls.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches of about 6-8 (depending on fryer size). Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with bleu cheese dip or alone. Or for a kick, I served them with a Bleu Cheese/Hot Sauce mixture.

Queso Dip

Adapted from Miguel’s Jalapeno White Sauce
2 cups whipping cream
1 cup sour cream
1 T chicken base
1/4 t cumin
4 tbsp. butter
2 tbsp. flour
2 jalapenos, minced
1/2 cup juice from bottled jalapenos
4 oz shredded cheese – equal parts jack and cheddar
2-3 T chopped cilantro
1/4 cup salsa


Method:
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base, cumin, salsa and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno, cilantro and cheese mixture. Makes about 4 cups.

7 Layer Dip

What you'll need:
1 lb ground beef
1 large can refried beans
1 container sour cream
1 container guacamole - NOT Avocado dip!
1 container slasa
1 can sliced olives
1 bunch green onions, sliced
1/2 - 1 lb chesse, grated

Brown ground beef. Add refried beans to pan and cook til warm. Spread mixture into the bottom of a 9x13 pan or serving dish of your choice. Next spread sour cream followed by guacamole (you can also mix these together before spreading if you wish). Pour salsa over the top. Next spinkle the cheese over the salsa and toss olives & green onions over the cheese. Serve with tortilla chips.
(To reheat place 9x13 on stove burner on low heat to heat just the bottom layer.)