MUD MONKEY REFRESHMENT

Last night, about 30 ladies showed up at Mud Monkey Pottery for some fun, fellowship, food, and painting...in that order.  It didn't really matter what we did, we just enjoyed the talking and mingling and laughing and getting to know each other better.  But getting to make something for our home or for a gift was an added bonus! We also came away with a few really good recipes.

TOFFEE APPLE DIP by Leann King
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
3/4 cup brown sugar
1 bag milk chocolate toffee chips


Mix cream cheese, vanilla, and sugars together.  Stir in toffee chips.  Serve with sliced apples.  

WHAT IS THIS? by Alanna Bledsoe (I forgot to get the actual name of this recipe, but all night, everybody was asking, "What IS this?"  It was the hit of the buffet table.)


2 bags of butter flavored microwave popcorn, popped
6 oz. white chocolate chips, melted in microwave


Pour white chocolate over popcorn and stir well. 

ROLO PRETZELS by Belinda Hendrix
square waffle pretzels
Rolo candies, unwrapped
pecan halves


Line a baking pan with the pretzels.  Place a Rolo candy on top of each pretzel.  Bake in a preheated 325 degree oven for 4 minutes. Remove from oven and immediately place a pecan half on top of each chocolate piece and mash down.  Place in the refrigerator for about 30 minutes until set.  

BEAN DIP by Lisa Lampley
1 can whole kernel corn, drained
1 can black beans, drained
1 can Rotel tomatoes, drained
sliced green onion
1-2 T. cilantro, chopped
1/2 cup red bell pepper, chopped
garlic powder, to taste
salt and pepper, to taste
chipotle seasoning, a few sprinkles
olive oil
balsamic vinegar


Lisa mixed all the ingredients together pretty much according to taste, not measurements.  She did say she used more oil than vinegar, perhaps a 3:1 ratio.  Serve with tortilla chips.