Marshmallow Fluff Fruit Dip

The first time I ever had this dip was over a decade ago at my friend, Kelli's grandmother's house during the holidays. I was instantly hooked and I ate more than I should of... which resulted in a tummy ache. I remember her grandma telling me that it was just cream cheese and marshmallow fluff. Say what now?! I remember trying to making it home, but it just didn't taste as good as she made it. Isn't that just how it is?

Over the weekend, my friend hosted a game night and we were asked to bring some kind of a snack food. I've made cookies in the last couple events, but I wanted to make something different. Something simple. With me moving around furniture and turning the house upside down awaiting for my husband to come home (SOON!!!), something quick and easy is right up my alley. The dip was a huge hit and would make a great snack at home or to bring to a party!



Marshmallow Fluff Fruit Dip

1 8oz cream cheese, softened
1 7oz jar of marshmallow fluff
1/2 tsp vanilla extract (optional)

Beat cream cheese with mixer until fluffy.

Add marshmallow creme and vanilla extract until well incorporated.

Mosa's Guacamole

My friend Rosina came up to visit me for a week, hence the lack of posts and lack of communicating with my blogger friends. My bad. I'll have some posts up about our adventures, but if you follow me on Instagram, you did see snippets... or more like food we ate. So, one thing Ro said she'd do is make me some Mexican food which I was over the moon so excited.

First up, guacamole. Can't have Mexican food without some guacamole ya know? It's a very basic recipe and you can add more of this or more of that to suite your own taste, but for me, this was sooo spicy! What can I say, I'm weak.



Mosa's Guacamole

5 avocados, de-pitted and sliced
2 jalapenos, diced (or minced)
1/4 cup red onions, diced
1 1/2 TBsp minced garlic
2 small vine tomatoes, diced
2 limes, juiced
Salt & Pepper for taste

Add your avocado, one jalapeno, onions, garlic, one juiced lime and mash everything together in a large bowl.

Season with salt and pepper to taste.

Add in more jalapeno and/or lime juice.

Top with diced tomatoes and gently mix into the dip.

Note: To store leftovers, place saran wrap right on top of the guacamole (touching it) and make sure there's no air. I put mine in a tupperware and it's been 2 days and still very fresh!

Baked Jalapeno Popper

I am not a sports watching, jersey wearing, fan cheering person. Honestly, we just weren't one of those families growing up... I think the only sport we watched was golf and let me tell you... Golf is insanely boring to watch on TV and in person. Since hubby is home for R&R, I knew he wanted to watch the Super Bowl and he requested we make some jalapeno poppers. After a quick Google, we decided to use Gina's recipe since I've loved every recipe I've ever made from her site.

Be smart and wear gloves. I can only nag my husband so much to do so and when he itched his nose later, he then knew WHY I was nagging him to. Ugh, MEN. These were super easy to make and didn't take long to bake either. I ended up messing up and adding the seasoning to the cream cheese mix and in the panko crumbs. This is what happens when you're pissed off at your husband. These actually turned out really good! If you're lucky, you'd get one that my husband cleaned throughly, if not, you'd get a pretty spicy one!



Baked Jalapeno Poppers
Original recipe from Skinnytaste

12 jalapeño peppers, sliced in half lengthwise
8 oz light cream cheese
4 medium scallions, green part only, sliced
2 oz shredded sharp cheddar
2 eggs, beaten
1 cup panko crumbs
1/8 tsp chipotle pepper
1/8 tsp garlic powder
salt and fresh pepper
spray oil

Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar, scallions and seasonings in a medium bowl.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
Fill peppers with cheese filling with a small spoon.
Dip peppers in egg.
Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
Spray a baking pan with oil spray.
Bake in the oven for about 20-25 minutes or until golden.