3 Amazingly Good Slow Cooker Dip Recipes You’ll Love

A flavorful dip makes all the difference when enjoying a snack at home or when served at parties. Whether you love pairing a dip with chips, vegetable sticks or even chicken wings, it’s ideal to aim for variety to make eating more enjoyable. Why not ditch the store-bought kind this time and try a homemade version?

Here are 3 deliciously good slow cooker dips you can try making at home:

Quick Chili Cheese Dip

What you need:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 packages cream cheese, cubed
  • 2 cans chili without beans
  • 1 medium jar salsa
  • 2 tablespoons minced jalapeno peppers
  • 1 tablespoon salted butter

Heat salted butter in a small pan and cook onion and garlic for 5 to 10 minutes or until tender. Transfer mixture to a crock pot. Add cream cheese, chili, salsa and jalapeno peppers to the pot. Stir to combine ingredients well. Cover and cook for 4 hours on low, stirring occasionally.

Creamy Slow Cooker Philly Cheesesteak Dip

What you need:

  • 1/2 kilogram thinly sliced rib-eye steak, sliced into 1-inch pieces
  • 1 jar Cheez Whiz
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 cups cream cheese, softened and sliced into 2-inch pieces
  • 1 cup processed cheese, sliced into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • Salt and ground black pepper to taste

Mix together cream cheese and processed cheese in a crock pot and set on low heat. Heat olive oil in a pan over medium heat and cook onion and bell pepper for 6 to 8 minutes or until tender. Add Worcestershire sauce to the pan and allow to simmer. Stir in rib-eye steak, season with salt and pepper and cook for 5 minutes, until steak is browned. Stir in Cheez Whiz and heat through. When ready, pour mixture in the crockpot with cream cheese and processed cheese. Stir to combine ingredients well. Cover and cook for 1 hour on low.

Crock Pot Cheeseburger Dip

What you need:

  • 1/4 kilogram ground beef, cooked
  • 4 pcs. bacon, cooked and crumbled
  • 1 can diced tomatoes with green chile peppers
  • 1 cup cream cheese, cut into cubes
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 2 tablespoons chopped fresh parsley

Heat cooked ground beef in a pan over low heat. Add crumbled bacon (reserve a small amount for garnish), tomatoes with green chile peppers, cream cheese and Cheddar-Monterey Jack cheese blend to the pan. Stir to combine ingredients well. Transfer mixture to a slow cooker. Cover and cook for 2 to 3 hours on low. When ready, stir in parsley and top and with reserved bacon.

Whether you’re snacking alone or serving a party, these good slow cooker dip recipes will not fail you!



Source by Donna H.

Pumpkin Cupcakes Recipe For a Thanksgiving Dessert

Okay, I couldn’t resist one last minute idea for a Thanksgiving dessert. This easy Thanksgiving recipe is simple to make. It is a pumpkin cupcakes recipe that takes just minutes but is delicious and will impress your guests.

One of the concepts I discuss in Budget Bash is to make your parties as stress free as possible. This Thanksgiving dessert is an easy Thanksgiving recipe and I made these cupcakes just a few weeks ago and they came out great.

This pumpkin cupcakes recipe I picked up from Real Simple Magazine and modified it slightly.

1 18.5 oz box of yellow cake mix (plus the ingredients called for in the packaged directions)

Cinnamon, Ginger and Nutmeg to taste – Generally speaking I use about:

1 teaspoon of cinnamon, ½ teaspoon of ginger and ¼ teaspoon of nutmeg

1 15 oz can of pumpkin puree

12 oz of cream cheese (Bar form, not whipped) – room temperature

6 oz of butter – room temperature

2 cups of powdered sugar

½ teaspoon of vanilla

½ teaspoon of lemon juice

Heat the oven to 350 degrees Fahrenheit. Use two 12-cup muffin tins and line them with paper cupcake holders. Prepare the cake mix as directed but with the following changes:

Add the cinnamon, ginger and nutmeg to taste and substitute the can of pumpkin puree for the water that is called for on the package directions.

Pour the batter into the cupcake holders about half-way and bake for about 18 to 22 minutes or until they are done and then let cool.

In the meantime, combine the butter and cream cheese and beat until smooth. Make sure they are both at room temperature so that the icing is not lumpy. Add the sugar and beat until smooth. Add the vanilla and the lemon juice and mix.

Please note that everyone has a slightly different take on cream cheese icing so you may want to add more sugar or cream cheese, it’s your decision. Once the cupcakes are cooled, ice and serve.

You can put mini-pumpkin candies on the top of the cupcakes if you desire for an added touch of décor.

I hope you enjoy this easy Thanksgiving recipe for an additional Thanksgiving dessert item at your dessert buffet or dinner table. This pumpkin cupcakes recipe takes no time at all to make and the cupcakes are delicious and moist. It is also a welcome addition to another Thanksgiving dessert such as apple pie or pumpkin pie.

Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!



Source by Andrea Wyn

No Fake Cheesecake

The earliest known recorded recipe (around 160 BC) was for a type of cake to be consumed during religious celebrations in Greece, which contained goat cheese and in no way resembles our modern day version. Fast forward to 1390 when an English cookbook caused an early chef named Heston Blumenthal insist that cheesecake is an English invention, which it very well could be; but whichever country takes credit, no one like Americans has elevated it to its current art form. When cream cheese was first developed in 1872, a New Yorker was looking for a way to recreate the soft, delicious cheese called Neufch√Ętel which he had eaten in England and France, and he came up with a method of making an “unripened cheese” that was heavier and creamier.Along with other dairymen, William Chester began mass-producing it under the name Philadelphia Cream Cheese and it marked the beginning of present day versions.

Basically, cheesecake comes in two different types: baked and unbaked, and both have their merits:

++New York-style cheesecake relies upon heavy or sour cream, is rich and has a dense, smooth consistency most likely to be featured at Jewish delicatessens and high-end restaurants;

++Chicago-style is a baked version which is firm on the outside with a softer texture on the inside; the crust used is most commonly made from shortbread or graham crackers, crushed and mixed with sugar and butter; frozen cheesecakes tend to be called Chicago-style (can you say Sara Lee?);

The foodie city of Chicago actually is home to the country’s two largest cheesecake makers, Sara Lee and Eli’s:

++Sara Lee cream cheese cake put this dessert on the map with their Original Cream Cheesecake. In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Lubin’s product was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his bakery line. In the early 1950s the aluminum foil pan was introduced which allowed his products to be baked, quickly frozen, and sold in the same container;

++Eli’s Cheesecake (1980) is also based in Chicago. Eli’s Original Plain Cheesecake, which has been called “Chicago’s most famous dessert” is made of cream cheese, sour cream, eggs, sugar, and vanilla in a butter shortbread cookie crust; originally served exclusively at Ei’s restaurant on the North Side; its popularity eventually resulted in Eli Shulman to begin producing and selling the cake nationally and it continues to gain more market share annually. Eli’s has made cheesecakes for four American presidential inaugurations. In both 1993 and 1997, it made a 2,000 pounder for Bill Clinton’s inauguration ceremonies as well as numerous celebrities’ birthdays and special events, and is a popular dessert of Oprah (no surprise there); making its debut at the first Taste of Chicago in 1980, it has held a starring role at every one since.

Cheesecake Factory restaurants – opened in the LA area (1978) and now boasting over 200 locations nationwide; not known for their low calorie cuisine, they offer 35 different flavors of cheesecake, one more decadent than the other and are a living testimonial to the popularity of this dessert.

Hundreds of countries have their own unique versions with varying ingredients and presentations, but America remains the king of the mountain and shows no signs of stopping its love affair. If eaten in moderation, they can be enjoyed all year; if eaten in great quantities, well, you may just keep your cardiologist in the latest model Mercedes. But grab a fork, a good cup of coffee and dig in. You only live once.



Source by Dale Phillip

Goat Cheese, Tomato and Basil Frittata

I usually make a breakfast frittata with Sausages, Bacon & Thyme. Living in the Caribbean it is not always easy to get everything you want, especially fresh ingredients and when sailing around for a week at a time you sometimes have to learn to manage with what is left in your fridge or the few ingredients left on the shelves in some of the island stores. My fridge was looking pretty empty on my last day of charter this week but I had some tomatoes, goats cheese and some fresh basil I had managed to pick up from a local supplier that came around in a dinghy the day before so I decided these would be the perfect ingredients to this mornings frittata! It was delicious. I would also enjoy this for lunch with a nice salad and some freshly baked bread.

Ingredients (Makes 8 small or 6 large slices)

2 Beef or Vine Tomatoes, sliced

1 Cup Crumbled Goats Cheese

1 Bunch Basil Leaves

1 Red Onion, thinly sliced

1 TBSP dried Basil

8 Eggs

1 Cup Heavy Cream

Low Fat Tip (if i was making this for myself i would use milk instead of cream, also a healthier way to make eggs a bit creamier be it scrambled, omelette or frittata is to add some low fat cream cheese to the mix)

Salt & Pepper

Whisk together the eggs and cream until combined adding Salt and Pepper to season and the dried basil. Mix 1/2 cup of the goats cheese into the egg mixture. Heat a heavy based sauce pan with a little olive oil or butter. Add the red onions and saute until translucent. Pour in the Egg and cream mixture. When the sides and bottom begin to set place the sliced tomatoes in the frittata. Continue to cook a medium to low heat. When most of the frittata is set but it is still a little liquidy on top place the basil leaves and sprinkle with the remaining 1/2 cup of goats cheese.

Turn on the grill in your oven and finish off the frittata under the grill until set and nicely golden brown in parts.

Divide the Frittata into slices and serve. It is nice served with Rosemary wrapped bacon (see below) and toast.

Rosemary Wrapped Bacon

Take a piece of rosemary and one piece of American style bacon and wrap the bacon around the rosemary stem. Repeat this for as many pieces of bacon and people you would like to serve.

Place on a tray and cook in a pre heated oven at 200C until nice and crispy.



Source by Kelly V Coop

3 Grilled Hotdog Recipes That Will Make You Drool

Kids and adults alike love hotdogs whether fried, steamed, baked or grilled. It’s inexpensive and widely available. It’s a meal on its own but can also be added to thousands of dishes. Hotdogs and sausages are also a top favorite when it comes to barbecues. So the next time you take your grill out, try these grilled hotdog recipes that will surely make you drool!

Grilled Cream Cheese Hotdogs

What you need:

  • 4 hotdogs
  • 4 hotdog buns, toasted
  • 1 sweet onion, thinly sliced
  • 1/2 cup cream cheese
  • 1/4 cup butter
  • Brown mustard

In a pan over medium heat, melt the butter and cook onions for 10 to 15 minutes or until softened and deep brown in color. In a separate pan, warm the cream cheese over low heat until soft. Cook hotdogs in a pre-heated grill over medium-high heat until well-browned and cooked through. To assemble sandwich, spread cream cheese over each toasted bun. Add grilled hotdogs then top with buttered onions and brown mustard.

Barbecue Hotdog Overload

What you need:

  • 6 hotdogs
  • 6 hoagie rolls, split lengthwise
  • 3/4 kilogram ground beef
  • 1/2 kilogram bacon
  • 1 egg, beaten
  • 2 cups barbecue sauce
  • 1/2 cup chopped onion
  • 1 tablespoon red pepper flakes
  • Salt and ground black pepper to taste

Place barbecue sauce in a baking dish and set aside. Combine ground beef, egg, onion, red pepper flakes, salt and pepper in a bowl. Pack ground beef mixture around each hotdog then wrap each with 2 slices of bacon, securing with toothpick. Cook on a pre-heated grill over medium-high heat, turning occasionally until ground beef is cooked through and bacon is browned, about 10 minutes. When ready, roll each beef and bacon hotdog in barbecue sauce to coat. Remove toothpicks, place on buns and serve.

Bacon and Prunes Grilled Hotdogs

What you need:

  • 6 hotdogs
  • 6 hotdog buns
  • 18 pitted prunes
  • 6 slices bacon

Slice each hotdog halfway through on the long side. Stuff 3 prunes into the opening then wrap a bacon slice around each hotdog. Secure with toothpicks. Cook bacon-wrapped hotdogs in a pre-heated grill, turning once, until bacon is browned. Serve on hotdog buns and top with your desired condiments.

Hotdogs have always been and will always be a crowd favorite. To make all your guests full and satisfied on your next backyard barbecue, serve any of these 3 awesome and drool-worthy grilled hotdog recipes!



Source by Adrian T. Cheng

Removing Cream Cheese Spread Stains on the Carpet

A very nice way to start the day is by enjoying a piece of toast or bagel with some tasty cream cheese. The cream cheese spread really is a great breakfast companion which you can spread on different kinds of breads and pastries.

While cream cheese spreads are very popular for their taste and their flavor, one place where you definitely do not want to spread it on is on the surface of your carpet. Unfortunately, there are many situations wherein homeowners accidentally drop the piece of bread or bagel that they are holding with the portion spread with the cream cheese coming in contact with the carpet.

This is definitely a very tough situation for anyone to be in. If you are experiencing this predicament at home, you should not give up on your carpet just yet. You can get rid of the ugly stain cause on your carpet if you take the right approach. Here is a useful guide that can help you for this task.

• Take a blunt knife or a clean spoon and carefully scrape or scoop up the cream cheese spread on the carpet. You can also make use of a paper towel to slowly blot the affected area in order to extract the spilled cream cheese. After clearing as much of the spilled particles as you can, proceed to the next step.

• Next, prepare a homemade cleaning solution that will help you break down and remove the ugly stain left behind on your beautiful carpet. For this, you can try combining a teaspoon of white vinegar with a cup of warm water. The vinegar is great in removing stains on clothing and fabric so it will come in very handy in cleaning your carpet.

• Apply a small amount of the vinegar-based cleaning solution on the area of the carpet where the cream cheese was spilled. The, use a clean white cloth to slowly and carefully blot the stained area repeatedly. This is going to cause the stain to become lighter which means that the process is working. Continue performing this step until all of the stain is gone.

• Rinse the carpet area where the stain used to be found with a cup of water to flush out any cleaning solution residue that could get left behind. Then, use some rags or towels or a wet/dry vac to dry the area completely to finish the job.



Source by Johnny D Sol

Menage a Trois Mac and Cheese

This is a very easy baked mac and cheese recipe. If you can boil water and preheat an oven, then you can make this dish. The cheese sauce is made of cream cheese, milk, butter, and two other ingredients. In the following recipe, those two other ingredients are the Italian cheeses provolone and Parmesan, but you can experiment with the cheese combination. I have tried this cream cheese sauce with cheddar and gouda, which resulted in a relatively mild mac and cheese. Pairing the sauce with cheddar and Parmesan makes a sharper combination. I have also heard of people making this cream cheese sauce with Monterey jack, mozzarella, and pepper jack.

For the pasta, you can use a small or medium-sized pasta, such as elbow macaroni or rotini. If you like crunchy macaroni, just leave the top bare. For a crackly brown crust, sprinkle grated or shredded Parmesan over the top before popping it in the oven. Or you can lay slices of provolone on top and sprinkle with seasoned breadcrumbs. The breadcrumbs will brown while the slices of cheese underneath will melt ooey-gooey. You can put the entire thing in a casserole dish or make single servings by dividing it up among individual ramekins.

Ingredients:

  • 1 pound macaroni
  • 3 tablespoons butter
  • 8 ounces cream cheese
  • 2 1/2 cups milk
  • 1 1/2 cups Parmesan cheese, shredded or grated
  • 1 1/2 cups provolone cheese, shredded or grated
  • salt, pepper, and other seasonings of your choice
  • extra cheese for topping (optional)
  • Italian breadcrumbs (also optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Cook macaroni according to package directions and drain.

3. Bring cream cheese, butter, and milk together in a single pot on the stove. Heat until the butter and cream cheese melt, about 10 minutes, stirring from time to time.

4. Add the cooked pasta, 1 1/2 cups of Parmesan, and 1 1/2 cups of provolone. Stir to combine and season as you wish.

5. Pour it all into a casserole dish or divide among individual ramekins. Top with additional cheese and breadcrumbs if desired. Pop the dish or ramekins into the oven and bake for about half an hour.

Note about add-ins: You may want to add meat or vegetables to make this a complete, more well-balanced meal. Some suggestions include chicken, ham, mushrooms, peas, or asparagus. Fresh herbs might be nice too.



Source by Jennifer K Chow

How to Fix Your Cheesecake – A Troubleshooting Guide

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions.

“What’s the easiest way to make crumbs for my crust?”

Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers.

“I have lumps in my cheesecake. How do avoid those?”

Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces.

If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above the melt point. With your mixer running, drizzle the hot chocolate into the batter. With the chocolate hotter, it will disperse before setting up.

“I bake my cheesecake for the time specified in the recipe and the center is still soft. What am I doing wrong?”

You’re probably doing nothing wrong. Baking times in recipes are always estimates and can be affected by the temperature in your oven (calibrated temperatures are seldom right), the depth of the batter, whether the pan is light or dark (dark pans bake faster), how cold your batter is, and other factors. Don’t worry about the time and just bake it until it done. (See the next question.)

“How do I tell when my cheesecake is done?”

There are three ways. You can gently shake the cheesecake. If only the center is still jiggly, it’s done. This is not very precise but with practice, you can get good with this method.

The most common way is to stick a knife in the batter about one-inch from the center. If it’s done, it will come out clean.

The most precise way to tell when a cheesecake is done is with an insta-read thermometer. Stick the probe in the center of the cheesecake and see what it reads. A cheesecake is done when the internal temperature reaches 170 degrees. That’s when the proteins in the eggs coagulate.

“How do I stop my cheesecake from cracking?”

A cheesecake top without a crack seems to be the ultimate measure of success. It shouldn’t be. A crack doesn’t affect the taste. Many cheesecakes are topped and the topping covers any cracks.

There may be a number of reasons for cracks:

– Too much air incorporated into the filling may cause cracks.

– Too much baking time will over bake the filling and is a common cause of cracks.

– Uneven baking may be a cause. If you are using light gauge, reflective pans, consider switching to heavier gauge, dark pans.

– Too high of heat may cause cracking. Consider baking at 325 degrees instead of at 350 degrees.

– It your cheesecake cools too rapidly, it may develop cracks. Don’t let your cheesecake cool in a draft.

Cheesecakes with starch in the filling are less prone to cracking.

“My crusts crumble when I try to serve my cheesecake. What am I doing wrong?”

It’s the butter that acts as the mortar holding the crumbs together. The butter needs to be well mixed with crumbs. There has to be enough butter, a minimum of four tablespoons per crust. The mixture needs to be compacted with firm pressure. We use a pastry tamper or heavy mug to compress the bottom and to press the sides.

Always cut and serve your cheesecake cold. That way the butter is a solid. If the cheesecake gets too warm, the butter melts and the crust will crumble.

Baking a crust is not necessary but it does tend to hold the crust together. The sugar melts in baking and tends to hold things in place once it cools and sets.

“I always seem to muck up my slices when I cut my cheesecake. What’s the best way to cut a cheesecake?”

Use the right knife, a sharp, thin-bladed knife. Don’t use a serrated knife as filling and crumbs tend to stick to the serrations.

Cut with a downward pressure, dragging the knife as little as possible. After each cut, wash and dry the knife so that you have a clean blade slicing through the cheesecake.

“My slices seem to stick to the base and it’s hard to remove them. Is there an easy way to neatly remove my slices?”

There is an easy way to get slices to slide of the pan base. Heat a wet kitchen towel in the microwave. Lay the towel on the counter and place the cheesecake directly on the hot towel. In a couple minutes, the heat will soften the butter against the base and slices will easily slip off.

It helps to have a springform pan with a smooth base.



Source by Dennis R Weaver