REFRIED BEAN DIP AND BONES & many more treats :D

I don't know about you :D , I am always looking for a reason to get together with friends and family. 

Where we live now, our friends are our family.  The our parents and siblings live 800 - 1000 

miles away from us.  Our friends have become our family.  You don't have to be from the same

family to be related.  :D.  I am so blessed to have people around us that we love, and care about. 

These recipes are easy, fun, and tastey.........  

REFRIED BEAN DIP AND BONES

YIELD:  6 CUPS

Ingredients

1 (16-ounce) can chili without beans

1 (16-ounce) can refried beans

• 1 (8-ounce) package cream cheese
• 1 (8-ounce) jar chunky pico de gallo
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1/2 teaspoon ground cumin
• Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
• Bone Crackers

Preparation

• Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

NOTES AND TIPS:  if you dont know where to get bone crackers, another simple way is to use,  6 inch white 

tortillas,  cut them into bone shapes , brush lightly with oil,  place on cookie sheet and bake at 400 degrees

for 3 to 5 minutes, just enough to make crisp

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PUMPKIN CHEDDAR CHEESE BALL

YIELD 16 SERVINGS 

Shape the Cheddar and cream cheese mixture into the shape of a small pumpkin and add a broccoli stem to serve as the stem. Serve with fresh apple wedges for an autumn appetzier.

INGREDIENTS

• 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• 1 broccoli stalk
• Red and green apple wedges

Preparation

• Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
• Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.
• Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.
• Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

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HOT SPICED CIDER

YIELD 9 CUPS

INGREDIENTS

• 2 quarts apple cider
• 1/2 cup molasses
• 4 lemon slices, cut in half
• 12 whole cloves
• 2 (2-inch) cinnamon sticks
• 1/4 cup lemon juice
• Garnishes: cinnamon sticks,lemon wedges, whole cloves

Preparation

• Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
• Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.

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TRASH MIX

YIELD: 16 CUPS

INGREDIENTS

• 1 (16-ounce) package candy corn
• 1 (15-ounce) package pretzel nibblers
• 1 (12-ounce) package caramel popcorn and peanuts
• 1 (15-ounce) package banana chips
• 1 (15-ounce) package candy-coated chocolate pieces
• 1 (15-ounce) package dried mango
• 1 (15-ounce) package dried pineapple
• 1 (10-ounce) package toffee pretzels
• 1 (6-ounce) package sweetened dried cranberries
• 1 (6-ounce) package worm-shaped chewy candy

Preparation

• Stir together all ingredients. Store in an airtight container.
• NOTE: For testing purposes only, we used pretzel Nuggets, Crunch 'n Munch, M&M's, and Craisins.