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2 packages cream cheese

2 cups brown sugar

2 tsps. vanilla

2 tsps. lemon juice

Combine all the ingredients. Dip apple slices into mixture. Enjoy!

Millie Tareski, Reile's Acres


8 ounces cream cheese

3 tbsps. sour cream

1 1/2 cups salsa

1 tomato, coarsely chopped

1 green pepper, chopped

2 green onions, chopped

1 cup Cheddar cheese, shredded

1 cup mozzarella cheese, shredded

Tortilla chips

In medium size bowl, blend cream cheese and sour cream. Spread on large serving plate. Pour salsa over creamy mixture. Sprinkle chopped vegetables and shredded cheeses over top. Serve with tortilla chips.

Julie Paintner, West Fargo


2 packages crescent roll dough

2 - 8 oz. packages cream cheese

2 tbsp. garlic powder

1 tsp. dill weed

3/4 cup mayonnaise

Topping: chopped onions, sliced olives, sliced mushrooms, grated cheese, shredded carrots, 1/2 bunch of broccoli and cauliflower.Unroll crescent roll dough and place on pizza pan or 11 1/2 x 16 1/2" pan. Seal edges together to form an even crust. Bake at 350 degrees until golden brown. Spread cream cheese, garlic powder, dill weed and mayonnaise mixture on top of cooled, baked crust. Top with cheese and vegetables. Cut in wedges or squares to serve.

Sharon Jadrny, Moorhead


1-16 oz. can diced tomatoes with jalapeno peppers

1-16 oz. can black beans

1-16 oz. can whole kernel corn

1/4 cup Zesty Italian dressing

1 large onion, diced

Drain liquid from tomatoes, beans and corn. Mix all ingredients together and chill. Serve with corn chips or tostada scoopers. Stays fresh in refrigerator for up to a week when stored in a tightly sealed container.

Sue Cwikla, West Fargo


2 quarts sliced cucumbers, unpeeled

4 small onions, thinly sliced

1/4 cup salt

2 1/2 cups sugar

1/2 tsp. tumeric

1/4 tsp. ground cloves

1 tbsp. mustard seed

2 1/2 cups vinegar

1/2 cup water

Mix cucumbers, onion and salt; add ice cold water and let stand for 3 hours. Drain well. Mix sugar, spices, vinegar and 1/2 cup water. Pour this over the cucumbers and onions. Place over very low heat and slowly bring to simmering point. Don't allow them to boil. Place in hot, sterilized jars and seal.

Sharon Jadrny, Moorhead


1/3 cup cooking oil

16 ounce package oyster crackers

1 ounce package Hidden Valley Ranch Dressing Mix (dry)

1/4 tsp. garlic powder

1 tsp dill weed

Heat oil over medium heat. Place crackers in a large bowl. Pour oil over crackers and mix. Mix together in a cup; the Hidden Valley mix, garlic powder and dill weed. Pour dry mix over crackers and toss well.

Will Foss, West Fargo


2 (8 ounce) packages cream cheese

4 to 5 stalks celery, chopped

1 cup bleu cheese dressing

1 cup Frank's hot sauce

1 rotisserie chicken, deboned and chopped OR 2 to 3 cooked chicken breasts, chopped

2 cups Cheddar cheese, shredded

Mix first 5 ingredients and spread in 9x13 pan. Top with cheese and bake at 350 degrees for 30 to 40 minutes. Serve with celery stalks and tortilla chips. Works well in slow cooker as well, mixing all ingredients and heating.

Erin Shoberg, Fargo


2 tomatoes

1 ear of corn - husked

1/4 cup onion, finely chopped

1 Jalapeno pepper - diced

1 garlic clove - minced

2 tbsps. lemon juice

1/4 tsp. cumin

1/4 tsp. salt

1/4 tsp. coarse pepper

Cook tomatoes and corn until tender. Dice tomatoes and cut kernels off corn. Combine with remaining ingredients. Makes 4 cups.

Shirley Dukart, West Fargo


2 cans cream of chicken soup

16 ounces cream cheese, softened

1 (10-ounce) can chicken, drained and diced

1 (8-ounce) can diced green chilies, drained

Combine in slow cooker. Cook on high for 1 hour, stirring frequently. Reduce temperature to low for serving. Serve with tortilla chips. Recipe can be easily doubled for larger crowds.

Kimberley Jacobsen, Fargo


1 can black beans, drained and rinsed

1 cup roasted corn

12 ounces salsa

1 tomato - seeded and diced, or 1 can diced tomatoes, drained

1/2 red or yellow pepper, diced

1/4 cup red onion, diced

1/2 cup chopped cilantro

1/2 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. cumin

1 tbsp. olive oil

Juice of 1 lime

1 jalapeno pepper, diced finely (optional)

To roast corn: place corn in a nonstick skillet over high heat until lightly brown. Mix all ingredients; allow to stand 2 hours before serving.

Erin Shoberg, Fargo


3 small bunches of green onions, chopped

1 package Jimmy Dean (hot) sausage

7 ounces Philadelphia cream cheese

1 to 1 1/2 pounds fresh mushrooms

Wash and stem the mushrooms. Fry sausage over low heat. Don't over fry. Drain off grease. Add cream cheese, chopped onions, and some of the green tops. Add small amount of diced mushroom stems. Keep mixture warm and fill mushroom caps. Place on cookie sheet and bake in a 200 degree oven for about 25 to 30 minutes. Can be put in microwave. Medium sized mushrooms work best.

Karen Amundson, West Fargo


1 can black beans

1 can black-eyed peas

1 can corn, drained

1 can diced tomatoes

1 (4 ounce) can diced jalapeno peppers

1/2 cup chopped green peppers

1/2 cup chopped red peppers

1 small onion, chopped

1/2 tsp. garlic salt

1 (8 ounce) bottle Zesty Italian Dressing

Mix together in a bowl. Enjoy with tortilla chips.

Kimberly Jacobsen, Fargo


1 big brick Velveeta cheese, cubed

28 ounce jar Pace Picante Sauce, medium heat

1/2 container of Village Hot Sauce

1 can refried beans

1 small can chopped green chilies

1 pound ground beef, browned with a little onion (optional: dried onion)

Pour all into a slow cooker and melt, stirring occasionally.

Kaitlyn Jacobsen, Fargo


1 (3 ounce) package cream cheese, softened

2 tbsps. mayonnaise

1 tbsp. ketchup

1 tsp. mustard

Dash of garlic powder

1 cup canned shrimp bits, drained

1 tsp. finely chopped onion

Combine cream cheese and mayonnaise. Mix in remaining ingredients. Chill. Serve on crackers.

Dave McSparron, Dilworth, Minn.