As the holiday season approaches, Sheena Gregg from the Department of Health Promotion and Wellness shares a selection of recipes that students can try making during their break. These fun and easy cooking projects are perfect for enjoying at home with family and friends.
Cookie Dough Dip
Ingredients:
- 1 box white cake mix (or any cake mix of your choosing)
- 1 tub light cool whip
- 2 (5 oz) containers vanilla Greek yogurt
- 2 cups chocolate chips
- Items to Dip: graham crackers, Nilla wafers, strawberries, etc.
Instructions:
- Combine cake mix, cool whip, and yogurt and mix using a stand/handheld mixer, until thoroughly combined.
- Gently fold in chocolate chips.
- Serve with your favorite dipper such as Nilla wafers, graham crackers, or strawberries.
Baked Pepper Jelly Cream Cheese Dip
Ingredients:
- 1 10.5-12 ounce jar pepper jelly heat level as desired
- 8 ounces cream cheese
- 2 garlic cloves minced
- 1 thinly sliced green onion white and green separated
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cooked and crumbled bacon – save ¼ cup for garnish at end
- Crackers and/or Frito Scoops for dipping
Instructions:
- Combine cake mix, cool whip, and yogurt and mix using a stand/handheld mixer, until thoroughly Preheat oven to 350°F. Lightly grease an 8″x8″ square dish or 1 quart baking dish with butter or nonstick spray.
- In a mixing bowl, combine 5 ounces of the pepper jelly, cream cheese, shredded cheddar cheese, garlic, the white section of the sliced green onion, ½ cup bacon, and salt until well blended.
- Spread the mixture evenly into the bottom of the prepared baking dish.
- Bake 25-30 minutes, or until the dip is bubbly and heated through.
- Carefully remove from the oven. Heat 2-4 tablespoons of the pepper jelly in the microwave for 10-15 seconds or until it’s slightly melted. Dollop over top of the baked cheese dip.
- Sprinkle bacon and sliced green section of green onion on top.
- Serve warm with crackers and/or scoops for dipping.