RASPBERRY CHEESE DIP
2 cups finely shredded cheddar cheese
2 cups finely shredded Monterey Jack cheese
10 green onions (chopped)
1 cup chopped pecans
6 tablespoons mayonnaise
1 1/2 cups raspberry preserves
Assorted crackers
Line a pie plate with plastic wrap. Combine cheeses, onion, pecans and mayonnaise in a bowl and mix well. Press into prepared pie plate. Chill covered for one hour or longer. Invert onto a serving tray and discard plastic wrap. Spread raspberry preserves over top. Serve with crackers.
TORTILLA APPETIZER PINWHEELS
8 oz sour cream 1 cup grated Cheddar cheese
8 oz cream cheese, softened 1/2 cup chopped green onions
1 can chopped black olives (well drained) Seasoned salt to taste
1 pkg flour tortillas
Mix sour cream, cream cheese, cheddar cheese, onions, olives, and seasoned salt. Spread over tortillas and roll up like a cigar. Refrigerate a few hours and cut into slices. Serve with salsa.
HAM APPETILLAS
1 pkg super size flour tortillas 2 tablespoons green onions, chopped
2 (8 oz) pkg cream cheese 1/4 cup black olives, chopped
1/3 cup mayonnaise 1 (2.5 oz) pkg sliced, pressed, cooked
ham
Bring tortillas to room temperature. Combine cream cheese, mayonnaise, onions, and olives. Spread thin layer of mixture on tortillas. Arrange 4 slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator for at least 3 hours or overnight. To serve, cut into 3/4 inch slices.
HIDDEN VALLEY RANCH POTATO SKINS
4 large potatoes 1 (1 oz) pkg Hidden Valley Ranch dressing
1/4 cup sour cream Cheddar cheese (shredded)
Bake potatoes until done. Let cool. Slice potatoes in halves lengthwise and then into halves again, making 4 quarters. Scoop out potatoes and combine with sour cream and Hidden Valley Ranch dressing. Mix well. Fill skins with mixture and sprinkle with shredded cheese. Bake at 375 degrees for 12 to 15 minutes.
CHEESE BALLS
2 (8 oz) pkg cream cheese
1 pkg Budding beef
6 green onions, sliced
1/2 teaspoon seasoning salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
Soften cream cheese. Add other ingredients. Mix well. Place in bowl and refrigerate for several hours before serving. Serve with crackers.
SHRIMP SPREAD
1 (8 oz) pkg cream cheese, softened 1/2 cup Miracle Whip
1 (4 1/4 oz) can tiny cocktail shrimp
drained and rinsed 1/3 cup finely chopped onion
1/8 teaspoon garlic salt
Combine cream cheese and Miracle Whip, mixing until well blended. Stir in remaining ingredients. Cover; chill. Serve with assorted crackers.
SAUSAGE-STUFFED MUSHROOMS
1 lb bulk pork sausage 1 lb large fresh mushrooms
1 clove garlic, minced 2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese
Rinse mushrooms and pat dry. Remove and chop stems. Combine stems, sausage, and garlic in medium skillet. Cook until sausage is browned, stirring often. Drain and then stir in cheese, mixing well. Fill mushroom caps with sausage mixture. Place in a 9 x 13 inch baking dish. Bake at 350 degrees for 20 minutes.
STUFFED MUSHROOMS
2 lbs fresh whole mushrooms, washed and stems removed
1 (8 oz) package cream cheese
1 lb pork sausage
1/2 teaspoon garlic powder
1/2 cup bread crumbs
Cook sausage with garlic in skillet. Drain. Mix in cream cheese with fork while still warm. Add bread crumbs. Overstuff mushrooms. Bake covered with foil at 375 degrees for 20 minutes, then uncover and bake another 15 minutes. Drain pan before serving.
STUFFED MUSHROOMS
1 lb large mushrooms 1 medium onion
3 slices bread, crust removed 1 1/2 cups butter
4 tablespoons sour cream 3/4 cup Parmesan cheese
Remove stems and membranes from mushroom caps. Finely chop the membranes, stems, onion and bread. Sauté chopped membranes, stems, and onion in 3/4 cup butter. Add bread crumbs, sour cream, and Parmesan cheese. Stuff mushroom caps with mixture. Put 3/4 cup melted butter in baking dish and place mushrooms in dish. Bake at 350 degrees for 30 minutes.
HOT MUSHROOM APPETIZERS
Fresh large mushrooms minced dry onions
1/4 lb lean ground beef dash of Worcestershire sauce
salt & pepper to taste
Clean fresh mushrooms, remove caps and stems. Chop caps and stems and fry with ground beef. Drain grease from beef. Season the beef and then fill mushroom caps. Place on cookie sheet and bake for 20 minutes at 325 degrees.
PICKLED EGGS
2 cups white vinegar 1 tablespoons sugar
1 teaspoon salt 2 teaspoons pickling spices
1 medium onion, chopped 8 to 10 hard boiled eggs
Mix vinegar, salt, onion, sugar, and pickling spices together and boil for about five minutes; then pour into wide mouth jar or container. Add hard boiled, peeled eggs. Let set overnight. Keep in refrigerator for up to two weeks.
PARTY MIX
2/3 cup butter 1/4 tsp garlic salt
1 tsp salt 4 cups Wheat Chex
1/2 tsp celery salt 4 cups Rice Chex
2 cups thin pretzels 4 cups Corn Chex
2 tablespoons Worcestershire sauce 1 cup peanuts
Heat oven to 250 degrees. Melt butter; stir in salt, celery salt and garlic salt. Add pretzels, Chex and nuts. Stir to coat. Put on center rack of oven for 1 hour; stir every 15 minutes. Spread out to cool.
"When men reach their sixties and retire, they go to pieces. Women go right on cooking."
BEEF AND CHEESE ROLL
2 lbs Velveeta Cheese
8 oz cream cheese
Garlic powder to taste (approx. 1 teaspoon)
5 packages of thinly sliced beef
Cube the cheeses and microwave until melted. Add garlic powder and stir well. On waxed paper make a rectangle (3 pieces wide by 4 pieces long) by overlapping the meat. Don't leave cracks or the cheese will leak through. Then pour a thin layer of the cheese on the meat. Leave about 2" all the way round from the edge, as the cheese will ooze through. Roll up (like a jelly roll). Wrap in waxed paper and chill. It is better if it sets overnight.
CHEESE BALL
2 (2.5 oz) pkgs chopped beef 1 tablespoon Accent
2 teaspoons seasoned salt 2 (8 oz) pkg cream cheese
Mix all ingredients and form into a ball or put in small dish. Serve with assorted crackers.
SUN PICKLES
Fill a gallon glass jar with cucumber spears. Pack tightly. Add banana pepper spears and/or jalapeno peppers (1-3 whole) if desired.
Add: 1/2 cup pickling salt
1 head garlic - cleaned and cloves separated
1/2 cup white vinegar
4-6 tablespoons dill seed
Fill jar with cold water. Run knife down sides to release air. Put lid on jar and set in sun for 3 days. No need to bring in at night. After the three days, put pickles in refrigerator. Will last in refrigerator for 3-4 weeks.
CHEESE DIP FOR TORTILLA CHIPS
16 oz Velveeta cheese
1 can Rotel diced tomatoes
1 lb hamburger (fried and drained)
Cube Velveeta cheese and put in microwavable dish. Add tomatoes. Heat until cheese is melted and all ingredients are well blended. Add hamburger and serve as a tortilla chip dip. Can be put in crock pot to keep warm while serving.
HIDDEN VALLEY RANCH OYSTER CRACKERS
1 pkg Hidden Valley Ranch Original Ranch Salad Dressing Mix
1/2 teaspoon dill weed
3/4 cup salad oil
5 cups plain oyster crackers
Preheat oven to 250 degrees. Combine salad dressing with dill weed and oil. Pour over crackers, stir to coat. Put in baking dish. Place in oven for 15 to 20 minutes. Stir gently halfway through baking.
BLT DIP
1 lb bacon, fried crisp and crumbled or 1 jar Real Bacon Bits
2 cups mayonnaise
2 cups sour cream
2 ripe tomatoes, chopped
Fry the bacon until it is crisp; drain and crumble. Combine mayonnaise, sour cream and tomatoes. Add bacon. Mix well and set in refrigerator for an hour before serving. Serve with crackers or small pieces of toast.
CHEESE DIP
1 lb breakfast sausage 8 oz cream cheese
1 can Ro-Tel tomatoes (hot or mild) 2 tablespoons milk
Fry sausage; drain grease. Add can of Ro-Tel and cream cheese. Cook until melted. Add milk. Stir. Serve with nacho chips.
HOT ARTICHOKE AND SPINACH DIP
(COPYCAT OF T.G.I. FRIDAY'S)
1/2 cup sour cream 1/2 cup mayonnaise
1/2 cup grated Parmesan cheese 1/2 cup cubed mozzarella cheese
1 teaspoon minced garlic
1 (10 oz) pkg frozen spinach, thawed and squeezed of its juices
1 (14 oz) can artichoke hearts, chopped (can also use thawed frozen hearts)
Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325 degrees or heat in microwave a few minutes.
SAUSAGE CHEESE BALLS
2 packages uncooked Jimmy Dean fresh sausage
16 ounces sharp cheddar cheese (or 4 cups shredded)
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1 1/2 cups all purpose baking/biscuit mix
1/2 cup finely chopped celery
Preheat oven to 375 degrees. Shred cheese and mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased baking sheet until golden brown (about 12 to 15 minutes). May be frozen uncooked. For a firmer texture, add an extra 3 cups of baking/biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
VEGGIE PIZZA
2 cans crescent rolls 1 envelope Hidden Valley Ranch Dressing
2 (8 oz) pkg cream cheese 1 cup Miracle Whip Salad Dressing
Shredded Cheddar cheese
Assortment of raw vegetables: cauliflower, green peppers, green onions, tomatoes, radishes, broccoli, carrots (or any veggies you like)
Spread crescent rolls on cookie sheet. Bake as directed. Mix together cream cheese, Miracle Whip and Hidden Valley Dressing. Spread on top of baked, cooled crescent rolls. Top with raw vegetables cut in small pieces. Sprinkle with shredded cheese. Cut in squares and serve.
BACON WRAPS
1 lb bacon 2 tablespoons brown sugar
1 lb Little Smokies
Cut bacon into 4 inch strips and wrap around sausages separately. Put a toothpick in each and place on cookie sheet. Sprinkle with brown sugar. Bake at 400 degrees for 30 minutes or until browned.
DILL PINWHEELS
5 (4-5 inch) dill pickles 1 pkg chipped beef
1 (8 oz) pkg cream cheese or thinly sliced ham
Towel blot pickles. Spread cream cheese on beef or ham. Place pickle on meat and roll up. Use toothpicks to hold together. Slice 1/4 to 1/2 inch. Makes attractive addition to relish trays!
MEXICAN DIP
16 oz cream cheese 16 oz sour cream
1 package taco seasoning mix Small jar salsa
Mix ingredients until smooth. Do not use too much salsa as it makes dip not firm up.
Layer as follows: