I actually don’t have a million pictures of all the step by step process that I usually have but I still wanted to share.

In the bowl of your mixer add the cream cheese, sour cream, and hot sauce.  With the paddle attachment mix on about medium speed until well combined.  Next drain about half the liquid off the tomatoes and discard.  Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer.  Mix until combined.  Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve.  Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes.  Then turn down to low to keep the dip warm while serving.  Serve with tortilla chips or your favorite crackers!

Here is your printable recipe!

XOXO

JEN

Slow Cooker White Queso Dip

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: A Fireman's Wife

Ingredients

• 2 (8oz) packages full fat cream cheese
• 1 cup full fat sour cream
• ½ teaspoon hot sauce
• 1 (10oz) can mild diced tomatoes with green chilis
• 1 teaspoon ground cumin
• 4 oz can diced green chilies
• 8 oz grated Monterey Jack cheese (grate your own)

Instructions

1. In the bowl of your mixer add the cream cheese, sour cream, and hot sauce.  With the paddle attachment mix on about medium speed until well combined.
2. Next drain about half the liquid off the tomatoes and discard.  Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer.  Mix until combined.
3. Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve.  Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes.  Then turn down to low to keep the dip warm while serving.  Serve with tortilla chips or your favorite crackers!

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SLOW COOKER WHITE QUESO DIP

the perfect addition to any party!

If you wash and prep the strawberries and blueberries ahead of time these can be really quick to put together before your party.  Of course the bananas will have to be cut up right before otherwise they will turn brown.

Use as many strawberries, blueberries or bananas as needed for the size of your group.

I just picked up some of these wooden skewers from Target.

Slice up the bananas into about 1/2 inch wheels. Then, using halved strawberries, bananas, and blueberries, layer red, white, and blue onto the skewer.

For the skewers laying flat on the cutting board I did two layers of red, white, and blue.  For the ones in the jar I just did one layer plus one more red.

Totally fun and a great festive look for your 4th of July get-togethers!!

Here is your printable recipe!

Patriotic Fruit Skewers

 

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These are a great healthy snack to have out on 4th of July!

Author: A Fireman's Wife

Ingredients

• Small wooden skewers
• Strawberries cut in half
• bananas sliced into ½ inch wheels
• blueberries

Instructions

1. Wash the strawberries and blueberries. Cut the strawberries in half and set both fruits aside in separate bowls
2. Slice the bananas.
3. Layer on the skewer a strawberry half, banana, and blueberry, then repeat, to make the red, white, and blue.
4. Make as many or as little as you want for the size of your crowd!
5. Enjoy!

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XOXO

JEN

OTHER PATRIOTIC IDEAS YOU MIGHT LIKE….

• Patriotic Breakfast Ideas
• Layered 4th of July Flag Cake
• Breakfast Tacos

PATRIOTIC FRUIT SKEWERS

for some healthy red, white, and blue!

This is pretty simple to put together as I just toss everything right into my mixer.  I often double it when bringing to a party…you will be glad you did!  Here is what you need.  

Preheat your oven to 400 degrees.  Chop up your artichoke hearts.  I use my Pampered Chef chopper that I have been using for years and I just chop up 2-3 artichoke hearts at a time.  Makes this process so quick and easy.  

If you don’t have a chopper just use a knife and you can see below about how small to chop them up.  

Add the artichoke hearts to your mixer followed by the parmesan cheese, cream cheese, and mayonnaise.  Then add in your Dill Weed. (Anyone else think that is a funny name??)

Then finally with a garlic press add in your garlic.  I also love my Pampered Chef garlic press.  It has seen a lot of love and use through the years.  

With the paddle attachment of your mixer, mix it all up and put in a baking dish.  

Bake at 400 degrees for 20-25 minutes until bubbly and the top starts to get slightly brown.  Serve with crackers or tortilla chips.  My favorite go-to cracker for this dip is actually Wheat Thins.  It compliments it so well.  Tortilla chips are also good, and a new favorite cracker of mine, that is also so good with this dip, is the Mary’s Gone Crackers. My favorite is the Classic version, especially for a dip, but the Herb is all I have right now.  These are so much healthier for you and a huge bonus is that they are organic and gluten free! 

Do you all have big plans for New Years this year?  We are total New Years Eve homebodies.  Check out some of our favorite New Years Eve traditions at home!  

Here is your printable recipe so you can impress your guests and make it this weekend!

Artichoke Dip

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This is great for any party or get together!

Author: A Fireman's Wife

Recipe type: Appetizer / Dip

Ingredients

• 13-14 ounce can artichoke hearts (drained and chopped)- don't get the marinated kind
• 1 cup shredded parmesan cheese
• 8 ounce cream cheese (softened)
• ½ cup mayonnaise
• ¼ teaspoon dill weed
• 1-2 cloves garlic pressed-depending on the size

Instructions

1. Preheat your oven to 400 degrees
2. Chop up your artichoke hearts and put in the bowl of your mixer.
3. Add in your parmesan cheese, cream cheese, mayonnaise, dill weed, and minced garlic.
4. With the paddle attachment of your mixer mix everything all together and put in a baking dish.
5. Bake at 400 degrees for 20-25 minutes until bubbly and the top starts to get slightly brown.
6. Serve with crackers and/or tortilla chips.

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Start with the desired amount of string cheese, I usually use 12.  Remember each cheese stick will equal 2 brooms.  Then gather your pretzel sticks and chives.  

Unwrap each string cheese and then cut each of them in half.

Carefully take your kitchen scissors to cut your fringe on the broom.  Only cut about 2/3 – 3/4 of the way up. 

Tie a knot around each broom with a chive.  

With a small sharp knife cut a little hole out on the top of your broom.  

Then add in your pretzel stick.  

And that’s it!  A super simple fun appetizer the kids will all love to eat, and help make! 

I would love if you would join my Friday link-up party!

Here is your printable recipe!

Broomstick Appetizer

 

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These are fun to make with your kids for any October get together or party!

Author: A Fireman's Wife

Recipe type: Appetizer

Serves: 24

Ingredients

• String Cheese (12)
• Small Pretzel Sticks (24)
• 1 pack of chives

Instructions

1. Start with the desired amount of string cheese, I usually use 12 and will here for this recipe. (Remember each cheese stick will equal 2 brooms.)
2. Then gather your pretzel sticks and chives.
3. Unwrap each string cheese and cut each of them in half.
4. Carefully take your kitchen scissors to cut your fringe on the broom. Only cut about ⅔ - ¾ of the way up.
5. Tie a knot around each broom with a chive.
6. With a small sharp knife cut a little hole out on the top of your broom.
7. Then add in your pretzel stick.

Notes

Make and eat these all up the day you need them. Pretzels stored overnight in the refrigerator will get kind of soggy the next day.

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To start cook up your chicken.  You can boil it, or I will sometimes just pop it in a 350 degree oven for 30 minutes with some water and a pat of butter and few dashes of salt.  No need to do anything fancy with it because you are going to season it up later.  When it is done let it sit a few minutes and then shred.  To make shredding super easy and fast I put it right in my mixer with the paddle attachment.  Then turn it on medium to medium-high and watch the magic.  That has been a huge time saver for shredding chicken since I discovered I could do that.  

When your chicken is shredded just leave it in your mixer until you need it.  While my chicken was cooking I got my cilantro and jalapeño prepped, measured out my sour cream, and grated my cheese.  I like to always grate my own cheese.  I think it melts and tastes so much better.

Preheat your oven to 375 degrees and spray your casserole dish with non-stick cooking spray.  In a medium skillet melt your cream cheese over medium to medium-low heat.  I kind of break it up a little to help it melt faster.  Keep stirring it so it does not burn.  

When it is all melted add in your shredded chicken and stir it around.  

Then add in your taco seasoning and stir.  

I use this kind from Costco right here.  

Then remove your pan from the heat and add in the sour cream, jalapeño, and about 1 1/4 cups of both kinds of cheeses.  

Mix that all up and pour into your casserole dish. Take your spoon and smooth it out as best you can.  

Then top with your remaining shredded cheddar and jack cheese.  

Bake in a preheated oven for 20 minutes.  It should be nice and bubbly.  Remove from the oven and then squeeze the lime, I like to cut it into wedges first, all over the top and then sprinkle with chopped cilantro.    

Serve with tortilla chips.  

Let me know how you like it!

I would love if you would join my Friday link-up party!  Here is your printable recipe.

Chicken Taco Dip

 

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Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

This is a great appetizer to bring to parties!

Author: A Fireman's Wife

Recipe type: Appetizer

Ingredients

• 2 chicken breasts cooked and shredded
• 8 ounces cream cheese
• 2 tablespoons taco seasoning
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterrey jack cheese
• 1 cup sour cream
• 1 jalapeño diced (remove the seeds and membranes)
• 2 tablespoons chopped cilantro
• juice of 1 lime
• tortilla chips for serving

Instructions

1. Cook and shred your chicken. Set aside until you need it.
2. While the chicken is cooking prep your cilantro and jalapeño, measure out the sour cream, and grate the cheese.
3. Preheat your oven to 375 degrees.
4. Spray your casserole dish with non-stick cooking spray.
5. In a medium skillet melt your cream cheese over medium heat. I kind of break it up in the pan a little to help it melt faster. Keep stirring so it does not burn.
6. When it is all melted add in your shredded chicken and stir it around.
7. Then add in your taco seasoning and stir.
8. Remove your pan from the heat and add in the sour cream, jalapeño, and about 1¼ cups of both kinds of cheeses.
9. Mix that all up and pour into your casserole dish. Take your spoon and smooth it out as best you can.
10. Then top with your remaining shredded cheddar and jack cheese.
11. Bake in a preheated oven for 20 minutes. It should be nice and bubbly.
12. Remove it from the oven and then squeeze the lime, I like to cut it into wedges first, all over the top and then sprinkle with chopped cilantro.
13. Serve warm with tortilla chips.

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Start by cutting your honeydew into small cubes.  

Then cut up your kiwi.  I just sliced the ends off of each kiwi and then took my knife and sliced the skin off all around. Then I cut the kiwi into about 1/4 inch slices and from there you can cut them into small cubes.

Then dice up your red onion.  

For the jalapeño I just used half of it with the seeds and membranes removed.  Then I diced that into small pieces.  If you like the heat you can add the whole jalapeño.  

Finely chop up your mint….  

and then your cilantro.  

Then slice your lime into wedges, so it is easier to squeeze, and then squeeze them all into your bowl.  

Add your sugar and then kosher salt and pepper to taste.  

Mix it all up and then try not to stand there and eat it all while you are deciding if you added enough salt and pepper.    

Don’t have shamrock chips????, no problem!  This goes great with scoops too!  

Here is your printable recipe!

Kiwi-Melon Pico de Gallo

 

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This is a great "green" St. Patrick's Day salsa and it is perfect with Shamrock Chips!

Author: A Fireman's Wife

Recipe type: Pico de Gallo

Ingredients

• 2 cups honeydew melon, cut into ¼ inch cubes
• 1 cup kiwi, cut into ¼ inch cubes
• ½ cup red onion, diced
• ½ of a jalapeño with seeds and membranes removed, finely diced
• 2-3 tablespoons finely chopped mint leaves
• ¼ cup finely chopped cilantro
• juice of 1 lime
• 1½ teaspoons sugar
• Kosher salt and black pepper to taste

Instructions

1. Mix your first 6 ingredients together in a medium size bowl.
2. Slice your lime into wedges and squeeze the juice into the bowl.
3. Add your sugar and then your kosher salt and black pepper to taste. Mix it up.
4. Serve with shamrock chips or any tortilla chips.

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To make the fruit dip you will need cream cheese, marshmallow cream, powdered sugar, and vanilla extract.  Add your cream cheese and marshmallow cream to the bowl of your mixer and with the whisk attachment mix it all up on medium speed.  

Stop the mixer and scrape the sides and mix more if needed.  Then add your powdered sugar and vanilla extract and mix that up.  Stop and scrape the sides again and then transfer your dip into a storage container and refrigerate until your fruit is ready.

Next wash and prepare all your fruit and then it is time to assemble it into a rainbow!  

I thought it would be fun to add a little gold at the end of my rainbow.  I picked those up at Party City.

I hope this adds a little fun to your St. Patrick’s Day!  Your kids will love it and it is a good way to get them to eat their fruit!  

I love how pretty all this fruit looks! 

** I would love if you would join my Friday link-up party!

** Featured at Party in Your PJ’s!

St. Patrick's Day Rainbow Fruit Tray With Fruit Dip

 

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This makes a beautiful rainbow for your St. Patrick's Day Table!

Author: A Fireman's Wife

Recipe type: Appetizer / Dip

Ingredients

• Dip
• 8 ounce package cream cheese, softened
• 7 ounce jar marshmallow cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• Fruit
• strawberries
• oranges
• pineapple
• kiwi
• blueberries
• purple grapes
• **Amount of fruit depends on the size of your platter or tray.

Instructions

1. Add your cream cheese and marshmallow cream to the bowl of your mixer and with the whisk attachment mix it all up on medium speed.
2. Stop and scrape the sides of your mixer and then mix more if needed.
3. Add your powdered sugar and vanilla extract and mix that up.
4. Stop and scrape the sides again and then transfer your dip into a storage container and refrigerate until your fruit is ready.
5. Next wash and prepare all your fruit and then it is time to assemble it into a rainbow.
6. Place the fruit dip in a bowl, or small bowls, and place on your platter if desired.
7. Line up the strawberries across the top, followed underneath by oranges, pineapple, kiwi, blueberries, and purple grapes.
8. **Optional, decorate with gold coins to make your gold at the end of the rainbow.

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