February 16, 2009 | Author admin
Ingredients
12 oz Sharp Cheese Spread 12 oz Cream Cheese 4 to 5 Tbsp Beer Garlic Salt to taste
Method
Mix all ingredients well! This cheese freezes well!
February 16, 2009 | Author admin
Ingredients
one 4-oz. package refrigerated Crescent Dinner Rolls one 8-oz. package Philadelphia Brand Cream Cheese 1/2 tsp. Dill Weed 1 Egg Yolk, beaten
Method
Unroll dough on lightly floured surface; press together seams to form 12 x 4 inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill-side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350°, for 15 to 18 minutes or until lightly browned. Serve with assorted crackers and apple slices.
February 16, 2009 | Author admin
Ingredients
Bacon Water Chestnuts
Method
Wrap whole water chestnut in bacon. Secure with toothpick. Bake 30 minutes at 350° till bacon is done.
Heat in:
1/2 Cup Catsup 6 Tbsp. Brown sugar 2 Tbsp. Vinegar 2 Tbsp. Mustard (Or use BBQ sauce)
February 16, 2009 | Author admin
Ingredients
1/4 cup (1/2 stick) Margarine or Butter, melted 1-1/4 tsp Lawry’s Seasoned Salt 4-1/2 tsp Worcestershire Sauce 8 cups Chef brand cereals (corn, rice, and/or wheat) 1 cup Planters Mixed Nuts 1 cup Butter pretzel braids
Method
In small bowl, add seasoned salt and worcestershire sauce to melted margarine. Mix well. Pour chex cereal, mix nuts and butter braids into large glad-lock zipper bags. Pour margarine mixture over cereal mixture inside glad-lock zipper bag, seal top of bag securely. Shake bag until all pieces are evenly coated. Pour content of bag into large microwave safe bowl. Microwave on high for 5 to 6 minutes, stirring every 2 minutes, spread on absorbent paper to cool. Store in airtight container.
February 16, 2009 | Author admin
Ingredients
8 oz Soft Cream Cheese 3 Tbsp chopped Onion 3 Tbsp chopped Green Pepper 2 Tbsp chopped Pimento Salt & Pepper 1 Egg 3 Tbsp Cider Vinegar 3 Tbsp Sugar
Method
Combine in small bowl: Cream cheese, onion, green pepper, pimento , salt and pepper to taste. In saucepan (double boiler) stir: egg, cider vinegar, sugar. Cook over boiling water until egg thickens. Pour into cream cheese mixture and beat with mixer at low speed until blended- do not over beat. Refrigerate at least 3 hours. Serve with raw vegetables.
February 16, 2009 | Author admin
Ingredients
1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild) 1-1/2 cup grated Cheddar Cheese 1-1/2 cup Monterey Jack Cheese 1 cup Prepared Hidden Valley Ranch dressing Tomatoes, chopped 1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)
Method
Preheat oven to 350°. Blot dry sausage. Combine sausage with cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin. Press 1 wrapped in each cup. Spray with oil (small amount). Bake (watch) for 5 minutes until golden. Remove from tin and place on baking sheet. Fill with sausage mixture and bake 5 minutes until bubbly. Makes 4 to 5 dozen.
February 14, 2009 | Author admin
Ingredients
1 dozen Eggs 1/2 cup Mayonnaise 1 tablespoon Mustard 1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated Onions Paprika
Method
Boil the eggs and let cool. After the eggs are cool, peel the eggs and slice in half, put the whites on an deviled egg tray and the yokes in a bowl. Mash the yolks with a fork until fine. Add mayonnaise, mustard, and onion to the yolks and mix well. Spoon yolk mixture into the egg whites and sprinkle paprika on top.
February 14, 2009 | Author admin
Ingredients
Potato ChipsPie CrustHam Salad, Tuna Salad or Chicken Salad
Method
Roll your favorite pie crust recipe on crushed potato chips instead of flour – cut in assorted small shapes. Bake. Place ham, chicken or tuna salad on top. Serve. These may be made ahead of time, frozen and filled shortly before serving.
