My Top 10 Appetizers, Side Dishes and Drinks of 2013

#1 My Favorite Twice Baked Potatoes

#2 Copycat Fritos Bean Dip

#3 Diana's Cheeseball

#4 Roasted Ranch Veggies

#5 Easy Lo Mein

#6 Steve's Wife's Sweet Potato Casserole

#7 Salted Caramel Hot Chocolate

#8 Creamy Vegetable Medley Casserole

#9 Copycat Panda Express Chow Mein

#10 Potstickers

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Potstickers

Potstickers no longer have to be intimidating.

I have made them a few times and they are actually super easy to make.  They do take a little time shaping each one, but it's a piece of cake.

The first time I bought the big square wonton wrappers and cut four rounds of out each piece.  This time I found already cut small wonton squares.  I got a little lazy and kept them as squares.  I added my filling to the middle, pinched two corners together, made my pleats and then folded over the top point.  They ended up looking pretty much the exact same as when I used circles, but it saved me a ton of time not having to cut each one.  I will do it that same way next time too.

These are seriously delicious and a must make.

Check out this awesome video tutorial to see how EASY it really is to shape your potstickers.

Serve alongside:
Easy Lo Mein
Copycat Panda Express Chow Mein

Potstickers

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 lb. ground pork 
3/4 c. coleslaw mix
1 Tbl. green onions, chopped
1 pkg. wonton wrappers, cut into circles

Sauce
1/4 c. soy sauce
2 Tbl. rice wine vinegar
1/4 c. brown sugar
1 tsp. sesame oil
2 tsp. fresh ginger, grated
1 clove garlic, minced
1 1/2 tsp. Sriracha hot sauce
1 tsp. Worcestershire sauce

In a medium bowl, combine the ground pork, slaw mix and green onions; set aside.  Whisk together all sauce ingredients and add 2 Tablespoons into the meat mixture.  Stir meat mixture together to combine all the ingredients.   Reserve the remaining sauce for a dipping sauce.   Fill a small bowl with a few Tablespoons of water; set aside.     

Use a cookie cutter and cut rounds out of wonton wrappers.  Keep remaining wonton wrappers covered, so they don't dry out.  Place 1 heaping teaspoon of filling into the center of each round.  Using your finger, dab a small amount of water along the outer edge of the wrapper.  Fold in half to seal in the middle.  Then, using your thumb and finger, fold three pleats on each side.  Repeat until all the filling is gone.  

To cook:  Heat 1 teaspoon of oil in a large non-stick skillet over medium heat.  Place 8-10 potstickers in the skillet and cover with lid.  Cook 2-3 minutes or until bottom is browned.  Remove lid and add 2 Tablespoons of water and immediately recover.  Allow to steam for 3-4 minutes or until meat is cooked through.  Remove potstickers and place on a baking sheet in a warm 180 degree oven while you cook the next batch.  Serve with reserved dipping sauce.  Makes 30-35 potstickers.  

*Check out this video tutorial with help shaping potstickers.

Jenn's Notes: I have also frozen these and they taste the exact same.  Place potstickers in a zip-top bag (before you cook them) and place in the freezer.  Thaw in the fridge and then cook the same way I listed above.   

Copycat Fritos Bean Dip

Let me start off by saying this copycat recipe tastes EXACTLY like the real thing.

I absolutely LOVE Frito bean dip.  I grew up eating it and I still eat it to this day.  With a can being $3 or more and small enough for one person to finish off in one sitting, I needed a better solution.

I checked out the ingredients on the back of the can and then I set out hoping to find a copycat with the same ingredients and that I did.  

You can make this homemade version for a fraction of the cost and get twice as much.  Think about it, a can of refried beans is less than $1, you probably already have the seasonings on hand and then the jar of jalapenos was under $2 and has enough to make 10 batches or so of bean dip.  That is like a 1/3 of the cost and you get double the amount.  Don't let the cayenne and jalapenos scare you, it is not spicy at all.   

You can have a batch of this made in 30 seconds.  Now, the only problem is practicing some serious self control knowing that I can make this is no-time-flat and that I almost always have the ingredients on hand.

As an added bonus, this recipe is much better for you than other dips with all the fiber and protein you will get from the beans.

Copycat Fritos Bean Dip

(Printable Recipe) or (Printable with Picture)

1 (16 oz.) can refried beans 

5 slices bottled jalapenos 

1 1/2 Tbl. brine from bottled jalapenos
1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. onion powder
1/4 + 1/8 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

Combine all ingredients in the food processor and process until smooth.  Cover and refrigerate until ready to serve.  Serve with Fritos or Doritos.

Jenn's Notes: I made this exactly as I typed it above and it is PERFECT.

slightly adapted from: Cookin' with Cyndi

Green Chile and Corn Ranch Dip

This is my last minute dip for the Big Game.  It is a little different than the usual corn dip.  The twist is adding ranch dressing mix instead of taco seasoning.   

I'm snacking on it right now and it is delicious.

Are you excited to see Beyonce perform?  Is Destiny's Child going to surprise us? 

Who's going to win??????

Anyway, I gotta go.

Green Chile and Corn Ranch Dip

adapted from: Zu Haus at Home

(Printable Recipe) or (Printable with Picture)

2 (8 oz.) pkgs. cream cheese, room temperature
1/2 pkg. ranch dressing mix, or to taste
1 red bell pepper, finely chopped
1 (15.25 oz.) can whole kernel corn, drained
1 (4 oz.) can diced green chiles
2 Tbl. green onions, chopped
Fritos, tortilla chips or crackers, for serving

Stir together cream cheese and ranch dressing mix until smooth and fully combined.  Add the chopped bell pepper, corn, diced green chiles and chopped green onions and stir until well mixed.  Cover and refrigerate until ready to serve.  Serve with Fritos, tortilla chips or crackers.  

Jenn's Notes: I used 1/3 less fat cream cheese.  I cut the above recipe in half and it is perfect for two people. 

Diana's Cheeseball - My Favorite

This is my absolute FAVORITE cheeseball.  This is the recipe that got me hooked on cheeseballs.  Not the store bought kind that I am not even sure what they are made out of, but the good homemade kind.  This recipe comes from my beautiful boss, Diana.  She makes it for us every once-in-a-while for special occasions.   

I made it for New Year's Eve and it was a huge hit.  With "The Big Game" coming up, everyone needs some good appetizers to serve, this one is perfect.    

Diana's Cheeseball

adapted from: Diana J.
(Printable Recipe) or (Printable with Picture)

2 (8 oz.) pkgs. cream cheese, room temperature

1/4 c. green bell pepper, finely chopped

1/3 c. dried minced onion

1 Tbl. Miracle Whip

3/4 tsp. dry mustard powder

1/4 tsp. garlic powder

1/4 tsp. Accent

1 tsp. Worcestershire sauce
1 tsp. vinegar

1/2 jar (3 Tbl.) Pimento cheese spread

sliced almonds, for rolling

crackers, for serving

Combine all ingredients (except almonds and crackers) and stir together until well blended.  Cover and refrigerate for several hours or overnight.  Pour sliced almonds onto a plate.  Remove cheeseball from fridge and form into a ball and roll in sliced almonds.  Serve with desired crackers.  

Jenn's Notes: After I mix everything together, I leave on the counter for 20 minutes and stir several times to ensure the dried onions get fully hydrated and don't end up crunchy.  Then, I refrigerate until firm and easy to roll into a ball.      

My Top 10 Favorite Appetizers, Side Dishes and Drinks of 2012

#1 EASIEST SALSA AROUND

I have made this recipe a million times and it is, without a doubt, my #1.

#2 OUT OF THIS WORLD CORN DIP MADE A LITTLE LIGHTER
This stuff is addicting.  Once you start eating it, you can't stop.

#3 KNORR CLASSIC SPINACH DIP WITH GREEK YOGURT
You would never know this is made with yogurt.  It tastes just like the full-fat version.

#4 BAKED BEANS

This is the best baked bean recipe I have found so far.  I love it.

#5 LOADED SWEET POTATO
This potato is divine.  It's like eating dessert as a side dish.  I know you will love it too.

#6 BITE-SIZE POTATO SKINS WITH CHIPOTLE RANCH DIPPING SAUCE
This is what you call snack food at its best.  

#7 FROZEN STRAWBERRY WATERMELON LEMONADE
You better make this recipe next Summer.  I'm already counting down the days until watermelon is in the stores again.  This stuff was the best thirst-quencher ever. 

#8 KELLEY'S FIESTA DIP
This is such a versatile dip.  You can serve it plain with chips, over nachos, in a quesadilla and so on and so on. 

#9 ROBIN EGGS MALTED MILKSHAKE

It was no surprise that I loved this recipe.  I have always been a fan of malt flavor and this milkshake was loaded with it.  You use leftover Robin Eggs from Easter and blend them into this yummy shake.  

#10 ULTIMATE SLOW COOKER MASHED POTATOES
Everyone should have this recipe on hand.  Very easy and yummy.  

Out of This World Corn Dip Made a Little Lighter

This dip is dangerous.  It is the kind of dip that you can easily fill up on before you even get to your dinner entree.  It's the kind of dip where you find your hand uncontrollably picking up another corn chip without even thinking about it.  It's the kind of dip that two people won't have any problem finishing off the whole batch in two days.  Since it isn't spicy, you don't even have to stop between bites to take a sip of water.  It's creamy and cheesy with a burst of flavor in every bite and I loved it!

Out of This World Corn Dip Made a Little Lighter

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/3 c. light Mayonnaise
1/3 c. light sour cream

1 (11 oz.) can corn with peppers, well drained

1 (7 oz.) can diced green chiles

1 Tbl. finely chopped green onions

1/4 tsp. garlic powder, or to taste

1/2 tsp. taco seasoning, or to taste

pepper

1 c. Cheddar cheese, shredded

1 big bag corn chips, scoop kind

Combine mayo and sour cream.  Add the corn, green chiles, green onions, garlic powder, taco seasoning and pepper.  Stir together until well combined.  Last, stir in the shredded cheese.  Taste and adjust seasonings, if needed.  Cover with plastic wrap and chill for at least two hours (the longer the better).  Serve with corn chips.  Makes about 2 1/2 - 3 cups of dip.  

idea from: Inspired by Charm

Bite-Size Potato Skins with Chipotle Ranch Dipping Sauce

These were a last minute side dish.  I was going to make my Baked Garlic Parmesan Fries, but when I realized I had way too much bacon than I needed, I browsed the web for a quick recipe (which really means I got on Pinterest).  The first few recipes I found required baking the potatoes for 40 minutes or so, but I didn't have that much time.  So, I was drawn to this recipe, because you boil the potato slices for 5 minutes and then bake for 15 minutes and you are done.  It totally worked.

THESE ARE SOOOOOOOOOO GOOD

MAKE THESE ASAP

I'm pretty sure I LOVE these

Got it?

With football season just around the corner, you guys need to keep this recipe on hand.  It is a perfect party food, because you can pick them up and eat them, no utensils needed. The chipotle ranch was incredible!  I love chipotle chili powder and I use it in so many dishes.  It adds an amazing smoky flavor to your dishes.  I purchased mine at the regular grocery store, so hopefully you won't have a hard time finding it.      

Bite-Size Potato Skins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 med-large russet potatoes, unpeeled

seasoned salt

pepper

1 - 1 1/2 c. shredded Cheddar Cheese

6-8 strips bacon, cooked and crumbled

chopped green onions, for garnish, opt.

Wash the potatoes and slice into 1/4'' rounds.  Place in a pot of cold and salted water.  Bring to a boil, cover, and boil for 5 minutes.  Potatoes should be tender if you stick a fork in them, but not too soft.  Drain.  Pat dry with a paper-towel (I let mine sit in the colander for about 10 minutes while I did a few other things, so they were already dry).  Transfer slices to a foil-lined baking sheet.  Place them in a single layer.  Sprinkle a little pepper and seasoned salt over each slice.  Then, top each one with shredded cheese and crumbled bacon.  Bake at 375 degrees for 13-15 minutes or until cheese is melted.  Remove from oven, allow to cool a few minutes, and serve with Chipotle Ranch Sauce or regular Ranch.  Serves: 4-6

Chipotle Ranch Dipping Sauce

1/4 c. ranch dressing

1/4. sour cream

1 tsp. chipotle chili powder, or to taste

1/2 tsp. garlic powder, or to taste

1/8 tsp. cayenne, opt. (I did not add)

a little salt and pepper

Stir together all ingredients and mix until well combined.  Refrigerate any leftovers.    

Idea from: Vittles and Bits

Kelley's Fiesta Dip

This is another delicious recipe that is part of my review of Gooseberry Patch's Simple Shortcut Recipes

I made a half a batch of this dip, since there would only be two of us eating it.  I served it on some nachos on Thursday, ate it as a snack on Friday night and for lunch on Saturday.  It was delicious plain and on nachos.  I also think it would be good in a quesadilla or in a chicken enchilada.  Between the two of us, we finished it off in no time.  I guess you could say it was a hit with us!

It is super easy to throw together and it makes a lot, so it's the perfect dip to serve at a party.  The best part is you can make it a few days ahead of time, so no stressing last minute.  The recipe says to chill for at least 24 hours before serving, but I did eat some immediately after it was made and it tasted amazing.  The only difference I noticed after 24 hours of chilling was that it had thickened.  You can serve it cold or you could keep it in a small crockpot and serve it warm.  It was good cold, but I preferred it warm.  

Kelley's Fiesta Dip
adapted from: Simple Shortcut Recipes 
submitted by Kelley Nicholson
(Printable Recipe)

8 oz. pkg. cream cheese, softened
16 oz. container sour cream
11 oz. can sweet yellow and white corn, drained
15 oz. can black beans, drained and rinsed
10 oz. can diced tomatoes with green chiles, drained
1 1/2 Tbl. salsa seasoning mix (I used taco seasoning)
2 c. shredded sharp Cheddar cheese
tortilla chips


In a large bowl, mix all ingredients.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.


Jenn's Notes: I used fat-free cream cheese, but full-fat sour cream.  I'm not sure what salsa seasoning is, so I just used taco seasoning.  This dip tasted amazing!  

Easiest Salsa Around {Blender Salsa}

This is my absolute FAVORITE salsa right now.  Ever since I first discovered it a few months ago, I have made a batch AT LEAST every other week, if not once a week - no lie.  It reminds me of salsa I have had at various restaurants.  I swear you will never buy store-bought salsa again. 

• I love it plain with chips
• I love it mixed with sour cream, cream cheese or Greek yogurt for a creamy dip 
• I love it served over any kind of taco, burrito, quesadilla, enchiladas, etc . . .
• I love it served over breakfast dishes.  Did you know that eggs and salsa taste great together?   

Since this EASY salsa uses canned tomatoes, you never have to worry about it tasting bad from un-ripened tomatoes and because you add fresh onions, cilantro and lime juice, it tastes like a fresh salsa.  All the ingredients are pureed together and it's not too spicy, so you can LOAD it on your chip, like me.

There are so many versions of this floating around the web, I combined a few and came up with the perfect version, according to my taste.

Now, I know salsa is like a chocolate chip cookie.  Every Single Person has their own opinion about how it should be.  That is what is so great about this recipe.  My version below is more of a mild version.  If you want it hotter, use original Rotel or add jalapenos.  If you want a few chunks, don't puree it as much, if you don't love cumin like I do, then add less.  You get the picture.  You really can do whatever you want with this recipe.  

EASIEST SALSA AROUND

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (14.5 oz.) can diced tomatoes, drained
1 (10 oz.) can mild Rotel, drained
1/4 med. onion
1 clove garlic, peeled 
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cumin, or to taste
big handful on cilantro
juice of 1/2 lime

*Rotel (diced tomatoes and green chiles) is pretty spicy on its own (even the mild one), so depending on how spicy you want it, you can add 1/2 - 1 jalapeno.  I never add a jalapeno, but I add a small sprinkle of cayenne.

Add all the ingredients to a food processor or blender and process until it reaches desired consistency.  Taste and adjust as needed.  Store in mason jars in the refrigerator.  Makes enough to almost fill two 16 oz. mason jars.  (I use a food processor and I don't chop anything before hand, but if you are using a blender, you might want to roughly chop the onion and garlic to help it blend better).  

Knorr Classic Spinach Dip with Greek Yogurt

The original version of this dip is one of my all-time favorite dips ever.  It is irresistible.  I usually only let myself eat it a few times a year, because let's face it, it's not very good for you.  Luckily I found this recipe.  I seriously think this version with Greek yogurt tastes JUST LIKE the regular version.  I promise you will not miss the sour cream.  It is so good.

I have been experimenting with plain, non-fat yogurt A LOT lately.  I have been using it in place of sour cream in things like enchiladas, banana bread, Lemon Poppy Seed Muffins, my go-to cake mix recipe, Banana Cream Pie Cupcakes, Banana Streusel Bundt Cake, Gooey (with less) butter cake, Grilled Pimento Sandwich and so on and so on.  So far, I have loved it in every single thing I have tried it in, but especially in cakes.  Just think of how many calories you can save.  Have you ever read the back of the sour cream container?  Well don't, because it might scare you.

I have tried both regular non-fat plain yogurt and Greek non-fat plain yogurt.  The regular kind is cheaper, but it seems to be a little more runnier and the Greek kind is a little thicker and seems less watery.  The regular kind has worked fine for me in cakes, but as far as this dip, I would make sure to get the Greek kind.  

Classic Spinach Dip with Greek Yogurt

adapted from: Knorr
(Printable Recipe)

1 pkg. (10 oz.) fresh spinach, washed
     dried and chopped
16 oz. non-fat plain Greek Yogurt
1 c. light Mayonnaise
1 pkg. Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained
     and finely chopped, opt.
3 green onions, chopped, opt.

Combine all ingredients in medium bowl.  Chill for at least an hour.  Serve with your favorite dippers (vegetables, crackers or torn bread).  Makes 4 cups of dip.

Jenn's Notes: My favorite way to eat this is with torn pieces of French bread.  All Greek yogurt is not fat-free.  I accidentally bought one that was not, but it still had less than half the amount of fat as sour cream.  

Southwest Egg Rolls and Avocado Dip

So, I got another new cookbook!  I will admit, I have an obsession.  I should really avoid stores that carry cookbooks, but I can't help it when I go to Costco and they have such good deals.  The last time I went, they had so many that I wanted and I settled on this one.  It was that darn picture of the two-layered red-velvet cake that made me cave.  It will get you every time!

These Egg Rolls are the second recipe that I have tried out of the book.  So far, I like two out of two.  You all should know that I am a huge fan of Mexican Food and I love anything with cilantro in it!  I loved every single thing about these egg rolls.  Delicious!  I found the egg roll wrappers in the refrigerated produce section at my grocery store.  There is a picture on the back that explains how to roll up an egg-roll properly.  So, follow those directions and these are soooo easy to put together and you can whip them up in no time.  Make sure you serve them with the avocado dip, because it is incredible and pairs perfectly with the flavors in the egg rolls.  I will be making these again and again.

Southwest Egg Rolls and Avocado Dip

adapted from: Secret Recipes Cookbook

(Printable Recipe)

2 1/2 c. chicken, cooked and shredded

1 1/2 c. Mexican cheese blend, shredded

2/3 c. canned corn, drained

2/3 c. black beans, rinsed and drained

5 green onions, chopped

1/4 c. fresh cilantro, chopped

1 tsp. salt

1 tsp. ground cumin

1 tsp. lime zest, grated

pinch of cayenne pepper

18-20 egg roll wrappers

vegetable oil for frying

Avocado Dip

1 c. ranch salad dressing

1 medium ripe Hass avocado, peeled and mashed

1-2 Tbl. fresh cilantro, chopped

fresh lime juice

salt and pepper

In a large bowl, combine the first 10 ingredients.  Place 1/4 cup chicken mixture in the center of one egg roll wrapper.  Roll up as per directions on the back of the package (Place egg roll wrapper in a diagonal, so it looks like a diamond.  Place filling down the center and fold up bottom point, then fold in the sides.  Moisten top point with water and and roll up tightly).  Repeat.  In a large skillet, heat about 1/2-inch oil over medium heat.  Fry egg rolls, a few at at time, for 2 minutes on each side or until golden brown.  Drain on paper towels; season with salt.  Meanwhile, combine dressing, mashed avocado, 1-2 Tbl. cilantro, lime juice, salt and pepper.  Serve with egg rolls.  Makes 18-20 egg rolls.