Yummy's Recipe Box

Tropical Fruit Sheet Cake

Ingredients:
1 pkt. Party Pina Colada Dip Mix 1 box pineapple cake mix
15 oz. can cream of coconut (optional)

Directions:
1.
Prepare Party Pina Colada Dip Mix as directed on package for Cream Cheese Fruit Dip, using fat-free ingredients if desired; refrigerate until needed.
2. Prepare pineapple cake mix according to directions on box in a 13"x9"x2" pan.

3. (This step is optional.) Poke holes into hot cake using a fork. Drizzle coconut cream evenly over cake. Allow to cake cool completely. 4. Use Party Pina Colada Dip Mix as a frosting, completely covering cake. Keep refrigerated until ready to serve.

Smokin Southwest Chipotle Salsa

Ingredients:
1 packet Smokin Southwest Chipotle Dip Mix, unprepared
6 med. tomatoes (cored, seeded, diced) or (2) 15 oz. cans diced tomatoes 1 bunch green onions (root ends trimmed, dark ends trimmed, chopped) 1/4 cup chopped fresh cilantro
juice of 1 med. lime

Directions:
1.
In a large bowl, stir together all ingredients.
2. Refrigerate at least 1 hour before serving with chips, on tacos, etc.

Garden Penne Pasta Salad

Ingredients:

16 oz. box penne pasta
1 pkg.
Garden Spinach Dip Mix, prepared as directed for Creamier Dip 1 med. red bell pepper, seeded and diced
1 pint cherry or grape tomatoes, halved

Directions:
1.
Boil pasta as directed on box.
2. Drain pasta in a colander, rinse with cold water until pasta has cooled; drain thoroughly; transfer to a large bowl.

3. Stir prepared Garden Spinach Dip Mix, peppers, and tomatoes into pasta. 4. Chill until ready to serve.

Slammin Sour Cream Potato Salad

Ingredients:

6 large red potatoes
1 cup prepared
Delicious Dill Dip Mix or Groovin' Green Onion Dip Mix 1 onion (red or yellow), diced
2 ribs celery, diced

Directions:
1.
Scrub potatoes clean, but do not peel. Boil or steam until fork tender. Drain, dry and cut into 1/2 inch cubes.
2. In a salad bowl, toss together potatoes, Dill Dip or Groovin' Green Onion Dip, onion, and celery until well coated. Refrigerate until cold.

Roasted Balsamic Carrots

Ingredients:
1 pkg. Tuscan Bread Dipping Oil Seasoning Mix, prepared as directed on package 2 Tbls. balsamic vinegar
1 lb. bag baby carrots

Directions:
1.
In a medium bowl, stir together Tuscan Dipping Oil and vinegar.
2. Add carrots to bowl and toss to coat.
3. Spread coated carrots in a single layer on a baking sheet. Sprinkle with salt, if desired.
4. Roast, uncovered, in a preheated 425 degree oven, shaking pans occasionally, until cooked through, 25 - 30 minutes. 5. Serve hot or at room temperature.

Tangy salad dressing is simple to make!

Balsamic Tomato & Basil Vinaigrette Salad Dressing Mix

Ingredients:
1 pkg. Tuscan Bread Dipping Oil Seasoning Mix, unprepared 1/4 cup balsamic vinegar
1/4 cup water
3/4 cup vegetable, canola, or olive oil

Directions:
1.
In a microwave-safe bowl, stir together Bread Dipping Oil Seasoning Mix, vinegar, and water. 2. Microwave on high for 40 seconds.
3. Pour mixture into a blender, add oil, and blend for 15 seconds.
4. Pour into a bottle or cruet.
5. Serve immediately or refrigerate up to 1 month.

Chipotle Ranch Meatballs

Ingredients:

1 pound lean ground beef
1 packet
Chipotle Ranch Dip Mix, unprepared 2 Tbls. butter or margarine
1/2 cup beef broth

Directions:
1.
Knead together beef and Chipotle Ranch Dip Mix. Roll into 1" balls.
2. In a large skillet over medium-high heat, melt butter. Brown meatballs in butter on all sides.

3. Add beef broth to skillet, cover, and simmer 10-15 minutes, or until meatballs are cooked through. Chipotle Ranch Mashed Potatoes

Ingredients:

6 medium potatoes, peeled
1 cup prepared
Chipotle Ranch Dip Mix 1/4 cup butter or margarine
1/4 cup milk or sour cream

Directions:
1.
Cut potatoes into eighths. Boil or steam until fork tender. Drain.
2. With an electric mixer or hand masher, beat together cooked potatoes, Chipotle Ranch Dip Mix, butter or margarine, and milk or sour cream until smooth.

Spunky Pepper Jack Pinwheels

Ingredients:
1 pkt. Spunky Pepper Jack Dip Mix, prepared as directed for cold dip (6 - 8) 12" flour tortillas
1/2 - 1 pound thin-sliced roasted deli chicken or turkey

Directions:
1.
With a butter knife or spatula, spread Spunky Pepper Jack Dip Mix over a tortilla to about 1/8" thick.
2. Arrange chicken or turkey slices in a single layer over the tortilla.
3. Roll up tortilla tightly and set aside.
4. Repeat with remaining ingredients until you run out of meat or dip.
5. Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices. 6. Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
7. Refrigerate at least 1 hour before serving.

Note: Tortillas are more pliable when brought to room temperature first.

Sizzlin Mexican Fiesta Roll Ups

Ingredients:

8 oz. cream cheese, softened
1 pkt.
Sizzlin Chedder & Jalapen Dip& Spread Mix, unprepared 4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas

Directions:
1.
With an electric mixer, beat together cream cheese and Sizzlin Chedder & Jalapeno Dip& Spread Mix. Stir in olives and peppers.
2. With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
3. Roll up tortilla tightly and set aside.
4. Repeat with remaining ingredients until you run out of spread.
5. Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices. 6. Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
7. Refrigerate at least 2 hours before serving.

Note: Tortillas are more pliable when brought to room temperature first. Sicilian Vinaigrette Salad Dressing

Ingredients:
4 tsp. (1 pkt.) Sicilian Bread Dipping Oil Seasoning Mix, unprepared 1/4 cup apple cider vinegar

2 Tbls. water
3/4 cup oil (vegetable, canola, or olive)

Directions:
1.
In a microwave-safe bowl, stir together Bread Dipping Oil Seasoning Mix, vinegar, and water. 2. Microwave on high for 30 seconds.
3. Pour mixture into a blender, add oil, and blend for 15 seconds.
4. Pour into a bottle or cruet.
5. Serve immediately or refrigerate up to 1 month.

Suggested Additions: (Reduces shelf life to 1 week) 1 Tbls. anchovy paste
2 Tbls. grated Parmesan or Romano cheese
2 cloves garlic, mince

Gourmet The Easy Way Omelets (Can use with variety of Mixes)

Ingredients:
1 Tbls. Spunky Pepper Jack Dip Mix, unprepared 3 eggs or 3/4 cup egg substitute
2 Tbls. milk or water

Directions:
1.
Whisk together all ingredients. Chill at least 30 minutes.
2. In a small skillet coated with cooking spray over medium heat, cook the mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 - 3 minutes, or until cooked through.

Can Use: Sizzlin Smoked Cheddar & Jalapeno Smokin Southwest Chipotle Bleu Buffalo Oink & Onion Zesty Garden Vegtable Garden Spinach Groovin Green Onion

Dainty Dilly Cucumber Sandwiches

Ingredients:

8 oz. cream cheese, softened
1 pkt.
Dilly Dill Dip Mix, unprepared
1 loaf sliced bread (white, wheat, or a light rye)
1 medium cucumber, peeled (if necessary) and sliced thin

Directions:
1.
With an electric mixer, beat together the cream cheese and Dilly Dill Dip Mix. Set aside at room temperature.
2. Arrange half of the slices of bread on a cookie sheet.
3. Spread a layer of dill cream cheese over each slice of bread.
4. Top each slice of bread with 4 cucumber slices, trying not to overlap the cucumbers.
5. Place the remaining bread slices over the cucumbers, making sandwiches. (This step can be eliminated if you wish to make canapés.) 6. Using a cookie cutter or glass, cut as many shapes out of each sandwich as you can, making sure you do not get any crust in the shape.
7. Arrange the sandwiches on a platter.
8. Cover tightly and refrigerate until ready to serve.

Creamy Spinach Or Dilly Dill in a Bread Bowl

Ingredients:
1 pkt. Dilly Dip Mix or Garden Spinach Dip Mix, unprepared 1 cup real mayonnaise
1 cup sour cream or plain yogurt

10 oz. pkg. frozen chopped spinach - thawed, squeezed dry 8 oz. can water chestnuts - drained, chopped
1 Round of Bread

Directions:
1.
Stir together Dilly Dip Mix or Garden Spinach Dip Mix, mayo, sour cream or yogurt, spinach, and water chestnuts. Set aside. 2.Slice off the top and hollow out center.
3. Cut top and insides of bread into bite-size pieces; store in an airtight container until ready to serve.
4. Spoon prepared dip into bread bowl; refrigerate until ready to serve.
5. Serve bite-size bread pieces alongside bread bowl for dipping.

Creamy Garlic Pepper Parmesan Pasta Salad

Ingredients:

8 oz. box rotini (spiral) pasta
1 cup frozen green peas
1 pkg.
Garlic Pepper Parmesan Dip Mix, prepared as directed on package 4 oz. can sliced black (ripe) olives, drained

Directions:
1.
Boil pasta as directed on box.
2. Drain pasta in a colander; add frozen peas to colander; rinse with cold water until pasta has cooled and peas have defrosted; drain thoroughly; transfer to a large bowl.
3. Stir prepared Garlic, Pepper Parmesan Dip Mix into pasta and peas.
4. Chill until ready to serve.

Smokin Southwest Chipotle Peach Salsa

Ingredients:
1 pkg. Southwest Chipotle Dip Mix, unprepared 15 oz. can of peaches, drained well
20 oz. can pineapple, drained well

Directions:
1.
Measure 2 Tbls. Southwest Chipotle Dip Mix into a food processor; add peaches and pineapple. Pulse a few times until coarsely chopped, being careful not to over process.
2. Refrigerate at least 1 hour before serving.
3. If desired, make a creamy dip with the remaining 1 Tbls. Southwest Chipotle Dip Mix, stirring it into 2/3 cup sour cream or yogurt.

Notes: You can also use 2 large OR 3 small fresh peaches or nectarines, peeled & pitted. To easily peel a peach, cut an X in the bottom, then submerge it in boiling water just until the skin begins to curl up around the X. Remove from water immediately, submerge in cold water, and peel away the skin.

Southwest Chipotle Mango Chutney

Ingredients:
1 pkg. Southwest Chipotle Dip Mix, unprepared 2 mangoes, peeled & pitted
20 oz. can pineapple, drained well
2 Tbls. water

Directions:
1.
Measure 2 Tbls. Southwest Chipotle Dip Mix into a food processor; add mango and pineapple. Pulse a few times until coarsely chopped, being careful not to over process.
2. Refrigerate at least 1 hour before serving.
3. If desired, make a creamy dip with the remaining 1 Tbls. Southwest Chipotle Dip Mix, stirring it into 2/3 cup sour cream or

yogurt.

Southern Orleans Chicken with Red Beans & Rice

Ingredients:
1 pkg. Smokin Southwest Chipotle Dip Mix, unprepared 1 cup sour cream or plain yogurt
2 - 4 chicken breast halves
vegetable oil, olive oil, or non-stick cooking spray, as needed 2 - 4 slices Monterrey Jack or pepper Jack cheese
1 pkg.
Red Beans & Rice Mix, prepared without meat

Directions:
1.
Stir together half of the Southwest Chipotle Dip Mix (1 1/2 Tbls.) with sour cream or yogurt. Set aside.
2. Coat chicken breasts in oil or cooking spray. Using the remaining 1 1/2 Tbls. of Southwest Chipotle Dip Mix, season the chicken on both sides of each breast.
3. Over a medium flame, grill coated chicken, turning once, until cooked through, about 5 minutes per side.
4. Place chicken on a baking sheet. Spread a spoonful of prepared dip evenly over each chicken breast. Top each with a slice of cheese. Set aside.
5. Preheat broiler to high heat.
6. Broil topped chicken until cheese has melted and slightly browned.
7. Spoon prepared Red Beans & Rice onto plates and place a chicken breast over each mound of rice. Serve with a dollop of prepared dip on the side.

Hearty Cheddar Beer Mac & Cheese

Ingredients:

16 oz. box elbow macaroni
1 pkt.
Cheddar Beer Dip & Cheeseball Mix, prepared as directed for spread 1⁄2 cup plain bread crumbs
1/2cup chopped ham

Directions:

1. In a 6-quart pot, boil macaroni in water as directed on the package.
2. Drain water from pan and return to low heat.
3. Stir prepared
Cheddar Beer Dip & Cheeseball Mix and Ham into macaroni until all of the pasta is coated. Pour Into greased 13x9 baking dish spread bread crumbs over top bake at 350 for 10 minutes.

Baked Bleu Buffalo Chicken Dip

Ingredients:

1 pound boneless, skinless chicken breasts 8 oz. cream cheese, softened
1/2 cup prepared
Bleu Buffalo Dip Mix 1/4 - 1/2 cup Red Hot Sauce

8 oz. package shredded mozzarella cheese

Directions:
1.
Boil chicken in water or grill until cooked through. Drain (if boiled) and set aside and allow to cool.
2. Spread cream cheese evenly over the bottom of a 9" x 9" x 2" baking dish. Spread Bleu Buffalo Dip evenly over cream cheese. Set aside.
3. Shred chicken and mix with hot sauce. Spread evenly over Bleu Buffalo Dip.
4. Sprinkle cheese evenly over top of chicken.
5. Cover dish with aluminum foil and bake in a 350 degree oven for 30 minutes.

Serving Suggestion: Serve as a hot dip with chips and celery sticks.
You can also use other dip mixes such as:
Southwest Chipotle, Chipotle Ranch, Sizzlin Smoked Cheddar & Jalapeno, Cheddar Beer, Garlic Pepper Parmesan

Smokin Southwest 6 Layer Bean Dip

Ingredients:

(2) 9 oz. cans bean dip
1 pkt. Guacamole Dip Mix, prepared as directed on packet
1 pkt.
Smokin Southwest Chipotle Dip Mix, prepared as directed on packet

4.25 oz. can chopped black olives - drained 1 cup. Fresh Salsa ,

3/4 cup shredded cheddar cheese

Layer all ingredients on a large serving plate or baking sheet as follows: Layer 1. Bean Dip
Layer 2. Prepared Guacamole Dip
Layer 3. Prepared Smokin Southwest Chipotle Dip

Layer 4. Black Olives Layer 5. Fresh Salsa

Layer 6. Cheese

Dilly Cucumber Salad

Ingredients:
1 pkt. Dilly Dill Dip Mix
1 cup real mayonnaise
1 cup sour cream or plain yogurt
3 large cucumbers, peeled & sliced 8 oz. bag matchstick carrots
1/4 - 1/2 cup chopped red onion

Directions:
1.
Stir together Dilly Dill Dip Mix, mayonnaise, and sour cream; refrigerate for 1 hour.
2. Stir together desired amount of dip with vegetables no more than 2 hours before serving; refrigerate until ready to serve.

Enjoy!!