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Artichoke and Cheese Dip
· 8 oz. Processed American cheese
· 1 can cream of mushroom soup
· 2 tsp. Worcestershire sauce
· ¼ c. evaporated milk
· 1 tsp. Dry mustard
· 1 ½ c. shredded cheddar cheese
· 1/3 to 1/2 c. chopped roasted red pepper
· 1 can artichoke hearts, drained and coarsely chopped
Combine
all ingredients in a crock pot. Cover and cook on low for 2-3 hours,
until
melted. Stir well and serve with assorted crackers, bread cubes, or chips.
Cheese
Ball with Pecans
· 4 c. shredded Cheddar cheese
· 1 c. chopped pecans
· ½ c. mayonnaise
· ¼ c. finely chopped onion
· ½ tsp. Black pepper
· ½ tsp. Cayenne pepper
·
½ c. chopped pecans
Combine
first cheese, pecans, mayonnaise, chopped onion, pepper, and cayenne pepper in a large mixing bowl; beat at low speed of an
electric mixer until well blended. Shape mixture into a ball and roll in 1/2 cup chopped pecans. Chill for about 2 hours.
Serve with assorted crackers. Makes one cheese ball, about 5 inches in diameter.
Sausage Balls >
Creamy Taco Dip
1 lb. ground meat
2 lbs. velvetta cheese
1 can rotel tomatoes (or
sub. salsa)
1 can mushroom soup
1 can evaporated milk
1 small can of green chilies
1 can ranch style beans
1 lb. can tomatoes
Cook
and season meat. In a very large pot heat all of the
ingredients
together. This makes a very large quantity of
cheese
dip. Very tasty stuff, and perfect for a large party.
Sausage
Balls
1 lb. Hot sausage
2 c. sharp Cheddar cheese,
shredded
2 c. Bisquick
2 T. grated onion1 tsp. Poultry
season (optional)
Combine all ingredients; mix
well. Roll into 1-inch balls.
Place on ungreased baking
sheet. Bake at 400 degrees F.
for about 15 to 20 minutes.
Drain and serve. Makes
about 3 dozen.
Sausage Cheese Dip
½
lb. Lean ground beef
½
lb. Pork sausage
1
lb. Velveeta cheese
1
c. chopped onion
1
c. chunky salsa (mild, hot, or hottest…your choice)
½
can cream of mushroom soup
2
large cloves garlic, minced
Brown
the beef and sausage together until crumbly.
Drain
on paper towels to remove fat.
Combine
meat mixture in heavy saucepan.
Add
remaining ingredients. Cook low until cheese melts.
Mix
well. Serve warm with tortilla or corn chips.
Makes
4-5 cups.
This
dip will get you rave review! Serve in a crock pot.
For
a big crowd, this is easily doubled.
Italian
Sausage, Peppers, and Onions
2
lb. Italian link sausage, browned
1
jar spaghetti sauce
1
large green bell pepper, think slices
1
medium onion, sliced
1
tsp. garlic powder
1
tsp. dried basil
1
tsp. dried oregano
Put
all ingredients in slow cooker. Cook on low
for
4 hours. Serve on hard rolls or hoagie buns.
 Grandma Paul's Caramel Corn
(Courtesy of Paula Dean, Food Network TV)
1 c. butter
2 c. packed brown sugar
1 tsp. salt
1/2 c. light corn syrup
1 tsp. baking soda
Preheat over to 200 degrees.
Over medium heat, combine first 4 ingredients and boil for
5 minutes. Remove from heat; stir in baking soda. Stir
well. Pour over 8 quarts popped corn. Stir to coat well.
Bake in large roaster or pan for 1 hour, stirring every 15
minutes. Spread on waxed paper to dry.
Armadillo Eggs
(These will give a "spicy bite" to your next party!)
24 fresh, medium jalapeno' peppers
1 lb. mild pork sausage
2 c. Bisquick
1 16 oz. pkg. shredded cheddar cheese
1 T. crushed red pepper flakes
1 T. garlic salt
1 16 oz. pkg. Monterey Jack cheese, cubed
Preheat oven to 325 degrees. (Important note: I suggest wearing latex or rubber gloves as you begin this recipe.
The peppers can cause extreme burning to skin.)
Cut a slit down the side of each pepper. Remove and discard seeds and as much of the pulp as possible. Trim off the stems.
Set aside.
Combine the sausage, Bisquick, cheddar cheese, red pepper flakes and garlic salt in a large bowl. Mix well.
Insert onr or two cubes of Monterey Jack cheese into each pepper. Pinch off a portion of the sausage mixture and shape
it around each pepper, covering it completely. Arrange the "eggs" on a greased baking sheet, and bake for 25 minutes
until lightly browned.
I serve a bowl of sour cream alongside these spicy critters! It helps calm the burn!
SOME BEVERAGE RECIPES!
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1 (46 fluid ounce) bottle Apricot Nectar
2 cups strong tea, unsweetened
2 cups ginger ale, chilled |
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1. |
COMBINE nectar,tea and ginger ale in punch bowl; add ice. |
About 16 servings.
Coffee Nudge (from AllRecipes.com) |
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"So good on a blustery day! Warms you from the inside out."
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8 cups hot brewed coffee
8 fluid ounces coffee flavored
liqueur
8 fluid ounces brandy |
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate
sprinkles |
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1. |
In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and brandy. Pour in 1/2 ounce
each creme de cacao. Fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles. |
Cobb Sandwich (from fabulousfoods.com)
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6
inch bagguette or large crusty roll
2 T mayonnaise or lite mayonnaise
1 tsp. dijon mustard
3-4 slices fresh tomatoes
4-5
sliced kalamata olives
3-4 slices bacon, cooked
3 slices cooked turkey breast
3-4 leaves Romaine lettuce
3-4 slices
avocado
1 T crumbled blue cheese
3-4 slices red bell pepper
4-5 thinly slices rings or onion, preferably sweet Vidalia
onion
salt and fresh ground pepper to taste
olive oil (optional) |
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Multiply for as many as you want to make.
Slice bread and spread with mayonnaise and
mustard. Layer on lettuce, tomatoes, bacon and other ingredients. If desired, drizzle with a small amount of olive oil. Close
sandwich and enjoy! You can make the sandwiches ahead, wrap them in foil and keep in the fridge or cooler. |
Caprese Sandwich (from fabulousfoods.com)
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Caprese is a traditional Italian combination
of tomatoes,
fresh mozzarella and fresh basil.
Serve it on crusty bread or focaccia. |
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2 crusty baguettes or 4 large crusty rolls
or 4 servings focaccia bread
1/4 cup olive oil
1/3 cup fresh basil leaves
4 ripe fresh tomatoes
8 oz. mozzarella
cheese, thinly sliced
sliced kalamata olives (optional) salt and fresh ground pepper to taste |
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Serves 4
Cut bread in half. Layer sliced tomatoes
and sliced cheese and (if desired) olives. Sprinkle basil over sandwiches. Drizzle with olive oil and season with salt and
pepper. |
Chopped BLT Salad Sandwich (from fabulousfoods.com)
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1
pound tomatoes
4 (4") round hard rolls
3/4 cup bottled creamy Caesar salad dressing
3
cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 C green onions, sliced |
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Serves 4
Pre-heat oven to 400° F. Use tomatoes held
at room temperature
until fully ripe. Coarsely chop tomatoes
(makes about 3 cups), place in a large bowl and set aside.
Slice off the top of each roll. Remove center
and cut into small cubes (makes about
3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes, set aside.
To the bowl with the tomatoes and lettuce,
bread cubes, bacon, green onion, and
remaining Caesar dressing, toss until well combined. Spoon into toasted bread shells. Serve immediately with tops. |
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TRY SOMETHING NEW AND DIFFERENT FOR THE "BROWN BAGGERS" IN YOUR FAMILY! EVERYONE
ENJOYS A SURPRISE IN THEIR LUNCH!
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