Try these the next time you need a new different, fun side.

Garlic Potato Crisps (Inspired From: Picky Palate)

• 2 large russet potatoes, washed, not peeled
• 3 Tablespoons extra virgin olive oil
• seasoning salt
• garlic powder

Preheat oven to 400 degrees F. With a mandolin or the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely.

Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.

This was a HUGE hit, it was gone before the meal was even ready and Adam still had some on his plate and said “You need to make this again as soon as possible.

Roasted Garlic Bacon Dip (From: Food Network Magazine)

• 2 heads of garlic
• 6 pieces crisp chopped bacon
• 1 1/2 c. sour cream
• 3/4 c. mayo
• salt & pepper
• chives
• scallions
• Worcestershire sauce

Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes.

Mix all ingridents together until well blended, chill.

I made cookie dough dip and this pumpkin dip. I served both with Nilla Wafter and Graham Cracker sticks, everyone preferred the nilla wafers but both we were good. This is the perfect fall dip.

Pumpkin Dip (From: Pennies on a Platter)

• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 cup pumpkin puree
• 4 teaspoons maple syrup
• 1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth.  Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.

This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!

Roasted Garlic & Herb Dip (From: Williams Sonoma)

• 4 heads garlic
• 2 tablespoons olive oil
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 1/2 cups sour cream
• 6 tablespoons mayonnaise
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper, to taste
• Potato Chips and/or fresh veggies for serving

Preheat an oven to 400°F.

Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.

Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.

Serve the dip with potato chips and or veggies.

I doubled this recipe for the group of 6 of us girls, these were VERY yummy fresh out of the oven when the cheesy was still hot. They were also good the next day, I will be making these many more times, but trying different flavor of cheese with them.

Crabby Snake Coils (From: Pillsbury)

• 1/3  cup garlic-and-herbs spreadable cheese (I used garlic as I could find herb)
• 1/3 cup chopped green onions (I omitted and added onion powder)
• 1 can (6 oz) crabmeat, drained (I used chicken)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• Pimiento-stuffed green olives and roasted red bell pepper, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.

Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.

Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.

Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

This was super yummy, and was a hit of the party.

Cheese Ball (From: Myself Inspired By: Amber’s Delectable Delights)

• 8 oz. block sharp cheddar cheese
• 4 oz. block white cheddar
• 8 oz. cream cheese
• 1 clove garlic
• 1 teaspoon parsley
• 1 teaspoon onion powder
• Salt and pepper to taste

In a food processor fitted with the shredding disk, shred cheddar and pepper jack cheese. Empty the cheese from the workbowl and place the metal blade into the bottom of the bowl.

Add the cream cheese, garlic and remaining seasonings into the workbowl and process for one minute. Add in the shredded cheese and process for 1-2 minutes or until everything is well mixed and creamy.

Roll into a ball, with the bottom flat then roll some shredded cheese around the edges refrigerate until ready to serve, serve with crackers, trsicuits, or pretzels.

These were very simple to make and very tasty, definatly not something I would eat all the time, but was a good treat.

Bacon & Cream Cheese Crescents (From: Real Life Foodie Adventures)

• 4 ounces cream cheese, softened
• 4 slices bacon, crisply cooked, crumbled
• 1/4 cup parmesan cheese, grated
• 2 tablespoons onion, finely chopped
• 1 tablespoon dried parsley
• 1 tablespoon heavy cream
• 1 (8 ounce) can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F. Mix cream cheese, bacon, parmesan, onions, parsley and cream until well blended and set aside.

Separate dough into triangles. Spread each triangle with 1 very generous tablespoonful of the cream cheese mixture. Roll each crescent, starting at the wider end. Place, seam-sides down, on ungreased baking sheet (line with foil or a silpat for easy clean-up).

Bake 12 to 14 minutes or until golden brown. Serve warm.

This is a VERY sweet snack, very tasty, but as good as cookie dough for me

Chocolate Chip Cookie Dough (From: Recipezzar)

• 1/2 cup (1 stick) butter
• 1/3 cup brown sugar
• 1 tsp. vanilla extract
• 1 (8-oz) pkg cream cheese
• 1/2 cup confectioner’s sugar
• 3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool.

Beat the cream cheese and confectioner’s sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips.

Pour into a serving bowl and refrigerate.

Garnish with additional chips, if you choose. Serve with Nilla wafers (my choice) or graham crackers.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

Ranch Pretzels (From: Krashed)

• 1 bag pretzels (can also use oysters)
• 1/3 cup canola oil (I used veggie oil)
• 3 Tbls (1.5 oz) dry ranch seasoning mix
• 1/2 tsp dill weed
• 1/2 tsp garlic powder

Preheat oven to 250 degrees

Place oyster crackers in gallon size zip-lock baggie. Add in the oil, seal bag and shake to coat all crackers with oil. Open bag and add all dry seasonings, seal bag and shake to coat. Dump onto cookie sheet and bake for 15-20 minutes or until oil has absorbed into the crackers. Let cool and enjoy!

Cocktail Meatballs (From: Allrecipes)

• 2 pounds ground beef (I used about a pound and half, and got 25 meatballs)
• 10 ounces grape jelly
• 1/4 cup chili sauce
• 2 tablespoons prepared mustard (I used spicy brown)

Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.

Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.

Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.