healthy homemade macaroni salad

I just have to warn you that I like my macaroni salad on the dry side (I am not a mayo person), so add more mayo if you really like it.

1 (14.5 oz) pkg macaroni elbows (I used Ronzoni Smart Taste)

2 and 1/2 Cups low fat mayo

2 T cider vinegar

1 Tbsp sugar

1 and 1/2 C shredded carrot

1 and 1/2 C chopped celery

2 tsp mustard

salt and black pepper to taste

1 tsp onion powder

Cook pasta according to directions and drain, do not rinse (dressing will not stick as well). While pasta is cooking mix, mayo, vinegar, sugar, mustard, onion powder, salt and pepper. Toss dressing with warm pasta (absorbs some of mayo). Fold in carrots and celery.

Easy Blue Cheese Dip

OK, you will laugh, but it is this easy:

Blue cheese crumbled (however much you want)
16 oz Low Fat Sour Cream
salt and pepper to taste

mix all ingredients and enjoy with veggies or on a burger. I say however much you want because some people like it really cheesy (like me)

Beer Cheese (it is a fon-do!)

OMG this is so addicting, I did not even know how good it was going to be. People were literally cleaning the crockpot with their fingers! I made this for my housewarming party, and had breadcubes for dipping, but you could use tortilla chips and veggies, pretzels, whatever tastes good with cheese! I made this on the stovetop and then kept it warm in the crockpot on the keep warm setting. This dip is even great once cooled and you spread it on crackers and bread. ***Photo is not mine, I found it on google from http://www.foodtv.ca/

Beer Cheese Fon-Do!

1 loaf crusty white bread (like sourdough), cubed

1 Tbsp butter

1 garlic cloves, minced

8 oz Velveeta, cut into cubes

8 oz low fat cream cheese cut up

1 T. spicy brown mustard (like guldens)

1 C Colby cheese, shredded

1 C pepper jack cheese, shredded

12 oz can beer (use a lager or darker beer)

few dashes hot sauce (to taste)

salt and pepper to taste

melt butter over med heat and saute garlic 1 minute. add velveeta, cream cheese, and mustard, and stir constantly til melted. Add shredded cheeses and keep stirring. Add beer a little at a time, stirring each time until combined. I used almost the entire bottle (except for about a swig), keep adding until it is the consistency you want. add hot sauce and salt and pepper. Pour into crock pot and put on low for about 20 minutes, then switch to keep warm. Serve with dippers.

Housewarming Party

So we had a housewarming party this weekend and it went great! Everything happened so fast I didnt get pics of the food, just the firepit, living room and some of my crazy friends!
Here was the menu:

Apps:

Beer Cheese with bread cubes for dipping
baby carrots and snap peas with easy blue cheese dip
purchased hummus and pita chips
purchased mexican 7 layer dip with tortilla chips
purchased frozen mini phyllo quiches


Dinner:

Hot Dogs and Burgers
Homemade Macaroni Salad

Dessert:

Smores
Toasted Marshmallows
Purchased cookies
Pumpkin Dip with gingersnaps

***Recipes for the following can be found in my blog under housewarming: Beer Cheese, easy blue cheese dip, homemade healthy macaroni salad, and pumpkin dip. If you don't know how to make smores, then stop reading this right now and google it!

My take on Pumpkin Pie Dip

ok, so I made the pumpkin dip (link to original recipe below) and I made some changes...the dip is FABULOUS! Even hubby liked it, he does not even like pumpkin stuff. Serve it with Gingersnaps and you will not be disappointed! Here is the original recipe with my changes in orange:

Pumpkin Pie Dip (Original recipe from Allrecipes.com)

1 8 oz pkg of Cream Cheese, softened (I used low fat cream cheese--cannot notice the difference)

2 C Confectioners sugar (I used 1 3/4 C Confectioners sugar and 1/2 C light brown sugar)

1 15 oz can solid pack pumpkin--not pumpkin pie filling

1 T pumpkin pie spice (heaping Tablespoon, use more if needed)

1 T ground cinnamon (I liked more, I used approx 1 1/2 T--use the 1 T and taste)

1 tsp frozen orange juice concentrate (I omitted this, it seemed like a waste)

Combine Cream Cheese with sugars (I used KA mixer) until smooth. If you are afraid it will be too sweet, add 1 1/2 C confectioners sugar and 1/2 C brown sugar and taste, that is what I did. Scrape down bowl and add spices (add 1 T of each, blend and then taste, add more if needed--I like it spicy). What you have right now would make a great spiced cream cheese if you do not care for pumpkin. Slowly add pumpkin and stir until well blended. I omitted the OJ concentrate because I thought it sounded gross and was a waste to just use a tsp. Refrigerate for at least an hour before serving. Serve with Gingersnaps and/or graham crackers.