Candy Cane Punch

This was also on the menu for Christmas Eve. I had seen it on Pinterest and wanted to try it because it just looks so darn cute! Not only was it cute... it was delicious! I can imagine that this recipe will be hanging around our holiday parties for a while! 

Candy Cane Punch

Recipe and Photo Courtesy of tasteofhome.com

Ingredients

1 (18 oz) jar strawberry jelly -NO SEEDS!

2 liters lemon-lime soda, divided

1.5 quarts peppermint stick ice cream

mini candy canes, optional


Directions
In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired. Enjoy!!!

Jalapeno Popper Dip

I made this for Lucas's families Christmas Eve party, and it was a huge hit!! Everyone LOVED it! I have made it before for my family also, and the reaction was exactly the same. I am pretty sure you can't go wrong with one! It is a crowd pleaser for sure!

*I haven't gotten a picture of this yet, but I am making it again for New Years Eve so I will try to snap one before it gets eaten! No guarantees though! :)

Jalapeno Popper Dip
Recipe Courtesy of americanfood.about.com


Ingredients:
2 (8 oz.) packages cream cheese, room temp
1 C mayonnaise
1 C shredded Mexican blend cheese (half jack, half cheddar cheese)
1/2 C parmesan cheese
1 (4oz.) can chopped green chilies
1 (4oz.) can diced jalapenos
1/2 C parmesan cheese
1 C panko bread crumbs
1/2 stick butter, melted

Directions:
In a food processor, add first 6 ingredients and mix until smooth. Do not drain either of the cans of peppers. Spread the dip into a 2 qt casserole dish, or a 9x13 pan. In a bowl, mix panko, butter and parmesan cheese. Sprinkle the crumb mixture over the dip. Bake at 375 for about 20 minutes until the top is golden brown and the edges are bubbly. Served with bite sized pieces of french bread or buttery crackers. Enjoy!!

Guacamole Potato Skins

Happy 4th of July!!! I hope you are having as great of a day as we are. We went to the parade this morning and now we are taking a break and napping before we go to our BBQ and fireworks.  I decided to make a little snack to hold us over before dinner and this is what I came up with! Lucas sure loved it, and they were gone in no time. Our family might not be too happy that we didn't save any to share, because they were delicious! I will definitely make these again to share. Yummy!

Guacamole Potato Skins

What you need:

4 potatoes

1/4 C chopped pepperoni (I used turkey pepperoni)

1 C shredded cheddar cheese

1 avocado

2 Tbsp sour cream

1 Tbsp lime juice

1/2 tsp garlic salt

Wash potatoes and poke holes in them with a fork. Microwave for 15-20 minutes until they are tender. Let the potatoes cool, or they will be too hard to cut apart. While potatoes are cooling, mix together avocado, sour cream, lime juice and garlic salt for your guacamole. Chop up pepperoni and shred cheddar cheese. When potatoes are cool, slice lengthwise into quarters. Scoop out most of the potatoes leaving about 1/4 inch on the skin. Dice up 1/2 C of the potatoes you scooped out, and mix with pepperoni. Spread mixture on potato skins and top with cheddar cheese. Bake at 450 degrees for about 15 minutes. Take out of oven and top with guacamole. Enjoy!!