Hi everyone! First off, I'd like to thank Jessica for giving me the opportunity to be a guest blogger while she's away - I'm a huge fan of her site so the opportunity to be able to be featured on You Are My Color is amazing for me!
In case you don’t know me, allow me to introduce myself. My name is Kim, and I’m a twenty-something law student fromWisconsin. This summer I married my high school sweetheart, a twenty-something dairy farmer, and together we’re raising a corgi puppy and just trying to love every challenge that life throws our way. We’re actually currently living in a “long distance marriage” – as I live in the state capital, Madison, during the week while I’m attending law school, and he lives near Green Bay where we grew up (Go Packers!) In the blogging part of my life, I recently made a big move from Wordpress, where I had a blog called Life. Love. Law. for almost 2 years, to Blogger – I now blog at my own little corner of the Internet called Latte and a Prayer.
|That’s us at the Packers/Bears game this year!|
Jalapeño Popper Dip
I get asked to share this recipe more than any other! It’s super simple, but tastes soooo good.
What you need:
16oz cream cheese
1 c. mayonnaise
4 oz. chopped green chiles
2 oz. diced jalapeño peppers
1 c. grated parmesan cheese
Directions: Combine the mayo and cream cheese until smooth. Mix in the peppers and top with grated cheese. Transfer mixture to a microwave or oven-safe container and bake until warm. Enjoy! I love it with pretzels, tortilla chips, or crackers.
Lower fat/lower calorie notes: I use the 1/3 fat Neufchatel cream cheese and it works great. You can use low fat mayo if you really want to cut out most of the calories in this dish, but the full fat version really does taste much better.
Buffalo Chicken Dip
|What the dip should look like before you mix all of the ingredients together – creamy, cheesy, chicken-y, spicy goodness.|
What you need:
2 packages of Neufchatel cream cheese
1 cup ranch dressing
1 cup Frank’s Red Hot Sauce (or other buffalo-style sauce)
2-3 small to medium sized chicken breasts
At least 1.5 cups shredded cheddar cheese
Directions: Combine softened cream cheese, ranch, and 1 cup cheddar cheese in a crock pot or microwave safe dish, and set aside. Cook the chicken breast over medium heat – diced or shredded works best for dipping purposes! When the chicken is completely cooked, add the hot sauce and bring to a boil. Cook the chicken for another 2 to 3 minutes to let the sauce thicken slightly. Add the chicken & hot sauce mixture to the cream cheese mixture. Combine thoroughly, then continue adding cheddar cheese until the dip achieves your desired thickness. I’m from Wisconsin, so we can never have too much cheese in our tailgate dips! If you’re making in a crock pot, turn on low while you’re serving to keep the dip warm. Otherwise just pop in the microwave to melt the rest of the cheese and enjoy! Pretzels are my favorite, but this is also good with bread, chips, or crackers.
Although it might not be obvious why at first, these homemade Butterfinger candies are perfect for this time of year. Why? They only have three ingredients, one of which is…candy corn!
What you need:
1 lb. candy corn
16 oz. creamy peanut butter
1 package Bakers melting/dipping chocolate
Melt the candy corn in the microwave, stirring every 30 seconds to make sure it doesn’t burn. Once fully melted, stir in the peanut butter. Transfer the mixture to a square pan lined with parchment paper, and transfer to the freezer to harden. Once the peanut butter mixture is completely cooled, cut into squares and dip in melted chocolate. Place on a wax paper lined cookie sheet to set, then enjoy! Store in the refrigerator for best results.
I think there’s about a weeks worth of calories in this post, but I swear these dips are totally worth the splurge! Do you have any favorite party recipes that you’re “known” for? Mine is totally that jalapeño dip. :)