Crazy Good Saltine Crackers

This is a super easy recipe that anyone could make! If you are the type who just wants to throw something no bake together, this recipe is your new go to! The first time I had these crackers was at the Jimmy Buffett concert back in May. Eric's coworker Jamie brought them and we all LOVED them. I saw the recipe on my bloggin' buddy Elizabeth's blog here and knew I wanted to make them again!

Ingredients:
4 sleeves of saltine crackers (or you can get the mini ones that are meant for soups and stuff. That is what I used!)
1 1/2 cup canola oil
1 tablespoon dill weed
1 tablespoon red pepper
1 tablespoon caraway seeds
1 small envelope of Hidden Valley Ranch dressing

Combine oil and seasonings in a bowl and combine.  Put your crackers in a zip lock gallon size bag and pour in your oil mixture. This is the fun part - now shake and rotate the bag to coat! Yum!

Favorite Cheese Ball

Here is an easy recipe for a cheese ball that is sure to impress your guests!  I served this at my Stella & Dot Launch party and it was so good! The recipe comes from the Tasty Kitchen Blog and can be found here. Make this for your next party and I promise your guests will love it!

Ingredients:
8 ounces, cream cheese
3/4 cup sour cream
1 cup finely shredded cheddar cheese
1/4 cup shredded parmesan cheese
1/4 cup finely chopped onion
1/2 teaspoons garlic powder
1 pinch cayenne powder
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries, optional (I did not use.)
1/2 cup toasted pecans, chopped coarsely (optional)

1. Mix all ingredients except the pecans in a large bowl and beat with a hand mixer (I used our big kitchen aid) on medium-low until well combined.
2. Scrape the mixture onto a piece of plastic wrap and cover with the plastic wrap and form it into a ball or log. Place it on a plate and put it in the refrigerator to harden, about 30 minutes to an hour.
3. Roll the cheese ball in the chopped pecans and place on a serving dish. Serve with crackers. (We served with wheat thins.)

It is best if allowed to sit for at least an hour in the refrigerator to allow the flavors to blend.  The flavors are best if it is allowed to sit at room temp for 15-20 minutes before serving.

So good!!!!!!!!

Cheesey Corn Dip Appetizer

I made this super easy, super yummy corn dip for my Stella & Dot Debut Trunk Show Launch yesterday.  I found the recipe on the lovely Elizabeth Ann's Recipe Box blog. This was a definite hit and I couldn't stop shoveling Fritos full of it in my mouth!

Ingredients:
3 cans of Green Giant Mexican Corn (11 oz each  drained)

1 can of green chilies (4 oz) - I did not drain.

1 bag of Mexican cheese (2 cup bag) - I used 2%.

1 bundle of green onions

1 cup of sour cream - I used light.

1 cup of mayo

¼ of a cup of jalapenos (or less if its too spicy!)  

Mix it all together and voila! You have a very delicious dip. This is great for football season, which is about to start! This will for sure be made again! Thanks Elizabeth!