Shrimp Phyllo Cups

seafood cheese ball phyllo cups

Shrimp Phyllo Cups
1 pkg. Dipsy Daisy Seafood Cheese Ball Mix
2 (8 oz.) pkgs. cream cheese softened
1 c. chopped shrimp
¼ c. shredded Parmesan cheese
¼ c. shredded pepper jack cheese
4 pkgs. mini fillo shells (15/box)

Mix together the softened cream cheese and the dip mix. Stir in the diced shrimp and the two kinds of cheese. Lay your phyllo shells out on a cookie sheet and spoon a little of the cream cheese mixture into each shell. Sprinkle a little paprika onto each one and bake in a 350° oven for 10-15 minutes.

Shhhh…….. Secret Recipe

I recently made food for a very lovely wedding reception….
I was asked for this recipe….
Someone I respect very much said I shouldn’t tell my secrets….
so don’t tell her!! 🙂

Bluewing’s Cheesey Hashbrowns

• 10 lbs. shredded hash browns (can be frozen or thawed)
• 1 stick butter (use the real stuff)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 sm. can (10-3/4 oz.) of each of the following condensed soups:
cream of chicken
cream of onion
cream of celery
cheddar cheese

• 2 c. sour cream
• 2 c. shredded cheese (I usually use Colby jack because that is what I always have, but sharp cheddar is tasty and pepper jack is yummy too!)
• 1 bag plain potato chips, crunched up (it’s a fun job!)
• Add-ins: (optional, of course!) chopped green onions, cooked bacon, chopped jalapenos, Loaded Baked Potato Dip Mix)

Melt butter in skillet over medium low heat and add diced onions. Add salt and pepper to taste. (I usually do about a half teaspoon salt and a teaspoon of pepper; I only put a small amount of salt in at this point because almost everything else we are adding has salt of varying degrees depending on brands especially!). Sauté for about 7-10 minutes. Stir in minced garlic and cook another 30 seconds. Remove from heat. Pour the hash browns into a large bowl and break up any clumps. Pour the melted butter/onions over the top of the potatoes. Add the soups and sour cream and mix together well. Stir in the shredded cheese and any add-ins. Pour into cooking pans or roaster that has been greased. Bake at 350˚ for about 2-3 hours; stirring about every half hour, making sure to scrape edges to incorporate crunchy brown bits. Sample for doneness by tasting; add salt and pepper if needed-don’t burn your mouth!) Sprinkle crunched up potato bits and cook an additional 10 minutes.

This makes a lot….but it freezes nicely!

Another Work Day!


Went over to Relativity Tees today to work with Terri on labels for a couple new dips that will be ready to go within the next couple weeks. (I think you guys are gong to like them!!) She was instrumental in helping me start my business by creating every label on every product of both Dipsy Daisy and Tipsy Daisy. And also making every shirt too! Miss not seeing her as much since she moved her location to Emmetsburg but now Relativity Tees and Creative Stitches are in the same building so it is much easier for her to run her business.  If you haven’t been into the new location make sure to stop by and check it out at 2307 Main Street in Emmetsburg.  She was working on some very cool Saint Patrick’s shirts when I arrived there today.  Very excited for spring and getting another season going of vendor/craft shows and spring open houses at some of the businesses that carry my products.  And since I can’t keep a secret, here are the new dips!!

Smokin' Bacon Cheddar Ranch

Smoky and creamy with a little heat!

Lemon Poppy Seed Dip Mix_Dipsy Daisy

Coming Soon !! Delicious and creamy dessert dip; tastes like spring to me.

Roasted Garlic & Herbs-Dipsy Daisy

Coming soon!! I have been asked from nearly day one for a garlicky dip and finally it is here!

Work Day

Working with Julie from Heart ‘n Home today on the website and learning to navigate it myself.  I will be trying to update regularly with events and recipes.  Tune in soon for the release of a couple new dips.  Look on the right hand side and sign up to follow this site!

Sign up by clicking the follow bottom!

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Hawaiian Pizza Pinwheels



  • 1 pkg Cheese Pizza Dip Mix (prepare according to package directions)

  • 4 slices of luncheon meat ham, chopped

  • 1 can pineapple tidbits, drained

  • 2 green onions, chopped (optional)

  • 8-12 flour tortillas


  • Mix the chopped ham and the green onions into the prepared dip mix.

  • Spread a couple of tablespoons of the dip evenly onto each flour tortilla; leave 1/4” of the edge uncovered.

  • Roll the tortilla shells up and wrap in plastic wrap. Refrigerate for at least half an hour and up to overnight

  • Slice into 1” pieces and lay out on serving tray. Place a pineapple chunk onto each tortilla pinwheel and secure with a toothpick right before serving.

Taco Wonton Cups

Taco Wonton Cups


1 pkg. Taco Seasoning & Dip Mix, divided

1 lb. ground beef

½ tsp. baking soda

¼ c. salsa

¾ c. shredded cheese, divided

1 pkg. wonton wrappers

black olive slices or jalapeno slices

1/3 c. sour cream

Mix together the hamburger, baking soda, and 1 T. of the dip mix in a small bowl and set aside for 20 minutes. Brown hamburger in a small skillet until cooked through and drain any excess grease. Allow to cool thoroughly and stir in the salsa and ½ c. of the cheese. Put a wonton wrapper into each well of a mini muffin tin. Bake in a preheated 350º oven for about 3 minutes. Fill each cup with a spoonful of the meat mixture and add a little sprinkle of cheese to the top of each one and an olive or jalapeno slice for garnish. Bake for an additional 10-12 minutes or until golden. (Lay a piece of foil over the top for the first 5 minutes so they don’t gettoo dark.) Mix together the sour cream and the remaining dip mix and put a little dollop on the top of each wonton cup.

Bacon Ranch Pinwheels

Bacon Ranch Pinwheels

1-8oz. pkg. cream cheese, softened

5 pieces bacon

1 pkg. Everything’s Better With Ranch Dip Mix

2 green onions, chopped

1/3 c. shredded pepper jack cheese

2 pkgs. refrigerated crescent rolls

Chop the bacon slices and fry until crispy; drain on paper towels. Mix the cream cheese, dip mix, scallions, and shredded cheese together. Stir in the bacon pieces. Roll out one of the packages of crescent roll dough and push the seams together with your fingers to make a rectangle. Spread half of the dip mixture entirely over the dough rectangle. Roll up like cinnamon rolls; from the longest side. Continue with the other roll of crescent rolls. Put into the freezer for about 10 minutes for easier slicing. Cut into 1” slices and lay on a parchment-lined baking sheet. Bake in a preheated 350º oven for about 15 minutes or until golden brown. Allow to cool on baking sheet.

Peanut Butter & Chocolate Dip

Peanut Butter & Chocolate Dip

Image Peanut Butter & Chocolate


  • 1 package Chocolate Peanut Butter Dipsy Daisy dip

  • 8 ounce cool whip

  • 8 ounce cream cheese, softened

  • Miniature Peanut Butter cups


  • Mix the Chocolate Peanut Butter dip with cool whip and cream cheese.

  • Cut up the Peanut Butter cups into small pieces

  • Mix all together and chill for a few hours

Pumpkin Pie Pecan Tassies

Pumpkin Pie Pecan Tassies – by Dipsy Daisy


For the Dough:
1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour

For the Filling:
1½ c. brown sugar
1 c. chopped pecans
2 eggs
2 T. butter, melted
½ tsp. vanilla

Dipsy Daisy Pumpkin Pie Dip Mix, prepared according to package directions

Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.

To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter, and vanilla with a spoon and then evenly divide it between the dough-lined mini muffin cups. Do not overfill!

Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.

Either spoon a dollop of the Pumpkin Pie Dip Mix on the top of each cooled tassie or put into a piping bag and pipe onto the top of each tassie!

Yum! Two delicious holiday desserts squeezed into one little bite!