Company coming and you don’t know what to fix? Try these simple but delicious recipes that will be sure to please!   

Pepperoni Dip

• 1 can of cream of mushroom soup

• 2 (8 oz.) bricks of cream cheese

• 8 oz. of pepperoni

In a small crockpot, place the bricks of cream cheese and pour the soup over them. Cut up the pepperoni into small pieces and scatter over the top of the soup. Let it cook on low for about an hour, then stir altogether to blend. Let it continue to cook on low for about 2 hours, stirring every 20 minutes or so. The oil from the pepperoni will eventually turn the dip a light orange color. Serve with crackers.

Fruit Salsa with Cinnamon Chips

• 2 kiwis, peeled and diced

• 2 Golden Delicious apples – peeled, cored and diced

• 1 pound strawberries, hulled and diced

• 2 T. sugar

• 1 T. brown sugar

• 3 T. fruit preserves, any flavor

• 10 (10 inch) flour tortillas

• butter-flavored cooking spray

• 2 cups cinnamon sugar

In a large bowl, thoroughly mix all of the fruit, sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with spray. Cut into wedges with a pizza cutter and arrange in a single layer on a baking sheet. Sprinkle wedges with cinnamon sugar. Bake in preheated oven for 8 to 10 minutes. Repeat until all tortillas are baked. Allow to cool completely. Serve cinnamon wedges with chilled fruit salsa.

Chocolate Chip Cookie Dough Dip

• 1 stick butter

• 1/3 cup brown sugar

• 1 tsp. vanilla extract

• 1 (8 oz.) pkg. cream cheese, softened

• ½ cup powdered sugar

• ¾ cup mini chocolate chips

In a saucepan, melt butter with brown sugar over medium heat. Stir continuously until the sugar is fully dissolved. Remove pan from heat and whisk in vanilla. Set aside to cool. In a bowl, beat the cream cheese and powdered sugar for 1 minute. Slowly beat in the cooled butter mixture and beat for one more minute. Stir in the chocolate chips. Place in a serving bowl and refrigerate. The dip will become pretty solid in the refrigerator so remove it 20-30 minutes before serving to soften. Serve with graham crackers, shortbread cookies, or Nilla wafers.

Black and White Almond Bark

• 1 cup chocolate chips

• 2/3 cup white chocolate chips

• ½ cup slivered almonds

Cover a cookie sheet with foil and set aside. In a microwave-safe bowl, melt the chocolate chips and stir until completely smooth. Pour onto foil and spread in a thin layer about 1/8 inch thick. In a separate bowl, melt the white chocolate and stir until smooth. Drop spoonfuls of white chocolate over dark chocolate. Gently swirl with a butter knife for a marbled effect. Sprinkle almonds over all and gently press into the chocolate. Place pan in the freezer until chocolate is hardened. Break candy into large pieces.

Triple Chocolate Brownies

• 1 small package instant chocolate pudding

• 1 pkg. chocolate cake mix

• 2 cups chocolate chips

In a large bowl, prepare pudding mix according to package directions. Pour in dry cake mix and blend well. Stir in the chocolate chips. Pour into a greased 9×13 pan. Bake at 350 degrees for 30-35 minutes or until the top springs lightly when touched.