7-minute Crab Dip

Great with crackers or pretzels.  I love it because it’s EASY!  7 minutes to chop onion and crab, measure, mix together, and serve!

Ingredients

½ cup cream cheese

¼ cup sour cream

1 teaspoon garlic powder

1 Tablespoon chopped red onion

1 Tablespoon Worcestershire

½ cup chopped imitation crab (or use fresh)

Add salt and pepper if desired

Directions

Place cream cheese in the microwave for 10 seconds to barely soften for easier stirring.  Add all other ingredients and mix until completely blended.  Serve and enjoy!

Option: Using 2 T. of chopped green scallions is a substitute for the red onion, if desired.  Tip: If you soften the cream cheese too much, place dip in the fridge for a few minutes before serving for a firmer consistency.

Tummy Tuesday! Funfetti Cookies!

Funfetti CookiesMy daughter made these easy and delicious cookies!                                                    We opted not to frost them and they were yummy.
 

Ingredients:

1 pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1/3 cup oil

2 eggs

1/2 can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting (OPTIONAL)

Directions:

  • Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
  • Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
  • OPTIONAL:  Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Tummy Tuesday! Easy Chicken Wing Dip

Chicken Wing DipIngredients:

16 oz. cream cheese

1 1/2 cups of Ranch Dressing (Light Ranch works as well, and the consistency is not compromised)

1/4 cup of Frank’s Red Hot Sauce (or any other hot sauce)

2 1/2 cups cooked and diced chicken breast (2 1/2 cups of diced, cooked chicken tenders works as well – I’ve used Tyson)

1 cup shredded Mexican taco cheese (plus 2 T. extra for sprinkling on top before serving)

Directions:

Preheat oven to 350 degrees.

Warm the cream cheese to slightly soften in the microwave. Mix together all ingredients. 

Spread into a greased baking dish of your choice.  I use a deep, ceramic standard size pie dish, which fills to the top.

Bake for 30 minutes.  Sprinkle extra 2 T. of cheese on top. Serve warm with nacho chips or crackers.