Hosting or attending a holiday shindig? Show off your culinary skills without breaking a sweat! The RTC has got your back with ridiculously simple and lightning-fast recipes that will leave your loved ones in awe.
They'll be convinced you've got some hidden ninja chef powers!
Here are just a few recipes from our kitchen to yours.
Crockpot Cream Cheese Sausage Dip
- 1lb ground Italian sausage
- 1 block of cream cheese
- 1 can of Rotel
Cook the sausage in a pan and remove the grease.In a crockpot, dump the sausage, cream cheese, and Rotel. Simmer low and stirring occasionally until melted together. Serve with tortilla chips.
Chocolate Whip Cookies
- 1 box of chocolate cake mix
- 8oz container of cool whip
- 1 large egg
- ½ cup powdered sugar
In a large bowl, mix together cake mix ,cool whip, and egg until it forms a smooth dough. Scoop balls of the dough and roll it around the powdered sugar in a shallow bowl until the balls are coated. Place them on a cookie sheet and bake at 350 degrees for about 13 to 15 minutes. Transfer onto a cooling rack. Enjoy when cooled!
Tortellini Soup
- 1 large can of petite tomatoes
- 1 10oz box of frozen chopped spinach
- 3 minced garlic gloves
- 4 knorr chicken cubes
- 8 cups of water
- 1 or 2 10oz pkgs of tortellini
- Salt, pepper, and basil to taste
- Parmesan cheese
Combine tomatoes, spinach, garlic, chicken cubes, water, and spices – Stir together & bring to a boil. Once boiling add tortellini. Cook according to package. Add parmesan cheese to top of soup when serving. Enjoy!
Oreo Balls
- 1 8oz pkg of cream cheese, softened
- 1 pkg of OREO cookies
- 1 pkg of melting chocolate
Finely crush the OREO cookies. Using a food processor works best. Mix the crumbs and cream cheese until blended together. Use a cookie scoop or your hands to form 1 inch balls. Freeze for 10 min until cold and firm. Dip the balls into the melted chocolate and refrigerate until chocolate firms.
Optional : drizzle with chocolate, nuts, sprinkles,…get creative!
White Chicken Chili
- 4 Cans of Navy Beans (drain & rinse)
- 1 lb chicken breast
- 4 Cups of water
- 1 – 4 oz can diced green chilies
- 2 Knorr Chicken Cubes
- ¾ t Oregano
- 1 t Cumin
- ¼ t Cayenne Pepper
- 1 T Olive Oil
- ¼ t Ground Cloves
- 1 Med Onion (chopped)
- 2 Garlic cloves (minced)
- 1 ½ C shredded Monterey Jack Cheese
Steep Chicken breasts in water and chicken cubes approximately 45 minutes (bring broth to boil put in whole chicken breasts, cover, and remove from heat) Cool chicken – cube or shred. You can also buy a roasted chicken and shred it up to make it faster.
Sautee onions in olive oil with green chilies and spices 2 to 5 minutes. Add chicken, beans, onion/spice mixture and ½ of cheese to broth. Heat thoroughly. Salt and pepper to taste. Add sour cream, fresh cilantro, salsa and/or Monterey jack cheese if desired. Service with tortillas, corn bread or crackers. Enjoy!
