Aunt Leona Dip

1 (8 oz) cream cheese
1/4 c. ketchup
1 T. horseradish
1/4 c. milk
1 T. Worcestershire
minced onion to taste (optional)

Mix all ingredients well. Great with potato chips. The longer it sits the better it tastes.


From Great Aunt Leona DeCleene

Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs. 

Sara's Hash Brown Potatoes

1 ( 2 lb ) bag frozen hash brown, thawed 
1( 10 oz) can cream of chicken soup 
1 ( 12 oz ) sour cream 
2 c. Grated / shredded cheddar cheese 
1 tsp. salt 
1 tsp. pepper 

Thaw hash browns. Mix together all ingredients. Spread into a buttered 9 x 13 inch pan. Bake at 350 for 60 minutes. Some times I put a layer of cheese on the top with about 10 minutes left. 

Optional: Add 1/2 c. Chopped onions or 2 c. Crushed corn flakes or potato chips mixed with 1/2 c. meted butter to bake on top of the casserole. 

Meatball Sub Casserole

1 loaf French bread, cut into 1inch cubes

8 oz. cream cheese, softened

1/2 cup mayo

1 t. Italian seasoning

1/4 t. pepper

2 cups mozzarella cheese, shredded, divided

16 oz. package of frozen meatballs, thawed (or use homemade)

28 oz. jar of pasta sauce (or use homemade)

2- 3 T. of water 

Arrange bread in single layer in greased 9x13 dish. In a bowl, combine cream cheese, mayo, and seasonings. Spread over bread. Sprinkle with about 1/2 cup of cheese. Mix meatballs, pasta sauce, and water. Spoon over bread and cheese. Spring with remaining cheese. Bake uncovered at 350 for 30 minutes.

Chex Party Mix

1/4 c. butter, melted
1 1/4 t. seasoned salt
4 1/2 t. Worcestershire sauce
8 c. Chex cereal (corn, rice, and/or wheat)
1 cup mixed nuts or peanuts
1 cup pretzels

In large microwavable bowl, mix cereals, nuts, and pretzels.

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Reuben Spread (or Dip)

1/2 lb. corned beef, chopped
1 (16 oz) can sauerkraut, drained
1 cup shredded cheddar cheese
1 1/2 cup shredded Swiss cheese
1 cup mayo
Thousand Island Dressing
Snack Rye bread

Combine beef, sauerkraut, cheddar, Swiss, and mayo in crockpot. Mix well. Cook on high 1-2 hours stirring occasionally.  Turn to low and keep warm. Top bread with spread and a bit of dressing, if desired.


From Fix It & Forget It

Hot Dip aka "Cat Poop" Dip

1 lb. ground beef
2 medium onions, chopped
16 oz. Velveeta
1 lb. tomatoes, chopped
Salsa Brava (17 oz)

Brown beef and onion. Add cheese and tomatoes. Melt. Add salsa. Keep warm (crockpot works well). Serve with tortilla chips.

From the Gressicks

Oreo Truffles

Oreo Truffles

1 - 16 oz package of Oreo cookies
8 oz. package cream cheese, softened
chocolate for coating
(you can use milk chocolate, dark chocolate, candy melts, white chocolate)

Optional:
1 tsp peppermint extract
1 candy cane, crushed

Directions:
In a food processor, grind 2 cookies into fine crumbs and set aside. Grind the remaining cookies (including cream centers) and put them into a bowl. If you don’t have a food processor, put them in a thick tightly sealed plastic bag and smash them with a rolling pin.

Line a cookie sheet with wax paper or parchment. Using your hands or the back of a spoon, mix the softened cream cheese into the crumbs in the bowl. (Add 1 tsp. peppermint extract during mixing, if desired.) When everything is fully combined, shape the dough into 1 inch balls.

Melt the chocolate according to the instructions on the package. Dip each ball into melted chocolate. Sprinkle with reserved Oreo crumbs (or crushed candy canes if you added peppermint extract) . Chill until firm and refrigerate to store (up to a week). Serve chilled or at room temperature.

Recipe from Kristi Boretsky

Broccoli Salad

Dressing:

1 cup mayo

2 T. vinegar

1/2 cup sugar (or 1 T. THM Sweet Blend)

Mix and refrigerate.

Salad:

1-2 heads broccoli (depending on size), chopped

1/2 cup real bacon bits (or regular bacon crumbled)

1 medium red onion, chopped 

1/2 cup raisins (or unsweetened dried cranberries for fewer carbs)

1 cup cashews

2 hours before serving pour dressing over salad. Mix well. Keep refrigerated. 

Ice Cream (Sandwich) Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
16 Oreo Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. Freeze 4 hours.

Note: If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.