{Garden Fresh Salsa}

I could live on this stuff and be totally content. This is my dads fresh salsa recipe that he makes during the summer with the fresh veggies from his garden. It's the BEST and one of my favorite things about summer time

10 medium to large tomatoes
1 green bell pepper, chopped
3 whole jalapenos
1/2 yellow onion
1/2 cup chopped cilantro
1/4 cup apple cider vinegar
1/4 cup white sugar
4 whole cloves garlic
1 Tbs salt

Mix all ingredients in a food processor.

{Hot Fudge Sauce}

This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.

10 ounces semisweet chocolate ( I used chocolate chips)
1/4 cup sifted cocoa powder, Dutch process or regular 
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch table salt
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons butter, cut into pieces

In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.

In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.

Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.

The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny. 

Adapted from: Mel's Kitchen Cafe

{Homemade Guacamole}

This is better than any guacamole I have ever had, my husband and I couldn't stop eating it. We served it with THESE and it made the meal amazing. Never will I go back to store bought or package mixes again.

3 Avocados, pitted and diced 
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced 
1 tsp Sea Salt



In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving. 




Recipe Source: Simply Scratch

{Homemade Ranch Dressing}

This is by far the best ranch dressing I have ever tasted. And it is so easy. I will never go back to the package mix again!

2 cup mayo
2 cup buttermilk
1/2 Tbsp. pepper (or to taste)
 1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. Accent
1 Tbps. salt

 Mix all ingredients together well and chill for at least 2 hours.

 Recipe Source: Favorite Family Recipes

{Basic Hummus}

Pita chips and hummus are one of my favorite snacks! Homemade hummus is so delicious you will never want to buy store bought again I promise. This stuff is so great in so many ways and with so many things. Dip for veggies, chips, you can put it in wraps, really anything. I love it! Oh and did I mention it's super easy to make?

3-4 peeled garlic cloves, minced or pressed
2 (15.5oz) cans chickpeas
6 Tbs tahini
6 Tbs lemon juice
up to 3 Tbs of extra virgin olive oil
1/4 cup fresh parsley leaves, curly or flat, rinsed and drained
1/2 to 1-1/2 tsp salt, to taste
fresh ground black pepper, to taste

 Add garlic cloves, chickpeas, tahini, and lemon juice to the bowl of a food processor fitted with a blade. After putting the lid tightly in place, process until a thick, coarse paste is formed, about 1 to 2 minutes. Check the consistency of the hummus. If you’re happy with the texture of the hummus, add the salt, parsley, black pepper and cayenne pepper, and any optional add-ins, and pulse until evenly combined. If you would like it to be thinner and/or smoother, add the olive oil and process for an additional minute.

{Fruit Kabobs with Dip}

These are a fun little snack. My kids love these!













4 cups fresh strawberries
10 kiwi peeled, quartered
6 bananas cut into 1-inch chunks
1 Fresh Pineapple cut into bite size chuncks


Thread fruit onto 20 small skewers.

DIP:

4 Tbs pineapple juice
2 cups lemon or vanilla yogurt
8 oz cream cheese

Beat the cream cheese until creamy. Add the pineapple juice and yogurt and beat until smooth.

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all...Oh and it all goes in the crock pot so its easy!

















1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.

{Chocolate Fondue}

This is such a fun food. And the possibilities are endless as far as dipping goes...I tried this particular recipe when it was served for our church's cooking group and I was smitten. Who can resist chocolate covered anything...Really?



















1 Tbs butter
3 Tbs milk
8 10oz chocolate bars broken into pieces (such as symphony bars)
1 1/2 cups miniature marshmallows
1/2 cup heavy cream


Rub Crock Pot with butter and place all the ingredients except for the cream in the pot. Cover and cook stirring after 30 minutes until melted and smooth. Gradually add the cream, cover and keep warm on low for up to 6 hours. Double the recipe to feed more. Serve with bite size pieces of pound cake, bananas, marshmallows, fresh strawberries, graham crackers, pretzels, cinnamon bears etc...

{Garlic cheesy Artichoke Dip}

I will be forever grateful to my friend Danielle for this dip recipe. Over the holidays I had to make it for our family so they could experience the amazingness! It is so so good! And of course they all loved it and wanted the recipe, so I had to post it on here :)
I almost like it better with tortilla chips but most like it with the baguette slices. Either way...Delish!














2 Tbs Butter
5 cloves garlic, minced (I added a little more garlic to mine but if you aren't a huge garlic fan add a clove less)
2 cans artichoke hearts, cut up
16 oz sour cream
2 8oz cream cheese, softened
2 cups sharp cheddar cheese
1 bread bowl with the top cut off and hollowed out

Saute the garlic in the butter for about a minute on med-high heat. Thoroughly mix all the ingredients together in a mixing bowl. Put the dip in a baking dish, cover the top with foil and heat in the oven for 1  hour at 375. Transfer into a bread bowl. Serve with sliced french or sour dough baguettes or tortilla chips.

{Chicken Souvlaki with Tzatziki Sauce}

I love Greek food, I crave it all the time but sadly don't always get it. So this recipe is a must for me. It's so yummy. I like to serve it with Lemon Thyme Rice (also on here) and some pita bread.













1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
3 cloves garlic, crushed
5-6 chicken breasts, cut into 1 inch cubes

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread chicken onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.


Tzatziki Sauce

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbs kosher salt for salting cucumbers
1 Tbs finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

{Seven Layer Dip}

This is one of my favorite things! Seriously, family parties just aren't the same without this dish. It is so yummy and I have a hard time stopping once I start. It's that good!
















1 lg. can refried beans
2 pkg. guacamole mix
4 avocadoes
1 pkg. taco seasoning
1 16oz. container sour cream
2 c. shredded cheddar cheese
1 lg. tomato, chopped
1 6oz. can sliced black olives, drained

Spread the refried beans in a 9x13" dish. Mash avocadoes and mix with guacamole mix. Spread guacamole over beans. Combine taco seasoning with sour cream and spread on top of guacamole. Top with cheese, tomatoes, and olives. Serve with corn chips.

{Fruit Dip}

I absolutely LOVE all the fresh fruit this time of year, I usually go to Costco and stalk up on a bunch of yummy berries and fruit they have. This fruit dip is obviously so easy and so tasty. YUM!
















1 8oz package cream cheese, softened (You could use regular or strawberry)
1 7oz Jar marshmallow cream

Mix these two ingredients together with a hand mixer until completely combined.

{Apple Dip}

Warning: So good and super addicting! 

2 8oz cream cheese

3/4 cups brown sugar

1/4 cup sugar

1 tsp vanilla

1 pkg heath toffee bits

mix together and serve. ( I think its best with green apples)


Recipe Source: My Mother in Law Kelley