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VEGETABLE PIZZA
2 pkgs. crescent rolls
2 pkgs. 8oz cream cheese
1 pkg hidden valley ranch
3/4 cup grated cheddar cheese
3/4 cup red onion
1 cup mayo
3/4 cup tomatoes
3/4 cup broccoli
3/4 cup green pepper
Spread rolls on cookie sheet, pinched together. Bake at 350 degrees for
8 minutes. Mix cream cheese, mayo and dressing. Spread over dough. Chop vegetables (fine),
press on top of cream cheese, sprinkle with cheddar cheese. Cover with saran wrap-DON'T
USE FOIL!
Mini Pizzas
1 pkg English muffins
1 jar pizza sauce
1 pkg. mozzarella cheese
your favorite pizza toppings
peppers
onions
pepperoni
sausage
black olives
Place the muffins on a cookie sheet, spoon on pizza sauce, cheese and
toppings. Bake @ 350 until cheese melts.
Dried Beef Dip
2 (8 oz. each) pkgs. cream cheese
2 T. sour cream
2 pkgs. dried beef
1 T. Worcestershire sauce
1 small bunch green onions, chopped
1 T. Accent
Combine all ingredients and shape into a ball. Serve with assorted
crackers.
Herbed Cheese Spread
1 8 0z. pkg cream cheese
1/2 cup miracle whip
2 Tbsp. parsley
2 Tbsp. chopped green onion
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. chives
1 garlic clove
1/4 tsp. pepper
Mix ingredients till well blended. Serve with crackers or taking a
pastry tube, pipe into hollowed out cherry tomatoes.
Crab Roll Ups
4 oz cream cheese (room temperature)
2 T mayonnaise
2 T Horseradish
6 Tortillas
1 pkg. crab imitation crab meat
1 red pepper
1 small bunch green onions
1 can black olives, sliced
Mix cream cheese, mayo and horseradish together, then mix in remaining
ingredients. Spread out on the 6 tortilla shells, and roll up. Wrap each tortilla shell
separately in plastic wrap and refrigerate over night. Cut in 3/4" slices.
Shrimp Spread
2 8oz pkg of softened cream cheese
1/2 cup lemon juice
2 cans (4 1/4-ounce) shrimp, drained and soaked, as label directs
2 Tbsp. chopped green onion
1 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/8 tsp. garlic powder
In a small mixer bowl, beat cheese until fluffy, gradually beat in lemon
juice. Stir in remaining ingredients. Chill to blend flavors, and garnish as desired.
Serve with crackers
Marinated Mushrooms
1/2 cup Italian dressing (I use wishbone, Robusto)
2 pounds fresh mushrooms
2 tsp. lemon juice
In large saucepan, heat Italian dressing and cook mushrooms over medium
heat, stirring occasionally, 5 minutes. Add lemon juice. Remove mushrooms and dressing to
large shallow baking dish. Cover and marinate in refrigerator, overnight.
Rumaki
16 slices of bacon (uncooked)
1 pound chicken livers, cut into quarters
1 can sliced water chestnuts, drained
1/3 cup soy sauce
2 Tbsp. packed brown sugar
1 Tbsp. Dijon-style mustard
Cut bacon slices in half crosswise. Wrap 1/2 slice bacon around a piece
of chicken liver and water chestnut slice. Secure with wooden toothpick. When done
wrapping, arrange on broiler pan. Combine soy sauce, brown sugar and mustard in a small
bowl. Brush over bacon rolls. Broil 6 inches from heat 15 to 20 minutes or until bacon is
crisp and chicken livers are done, turning and brushing with soy sauce mixture
occasionally. Makes about 32 appetizers
** I make these without the chicken livers, just wrap bacon and water chestnut! **
Potato Skins
4 large potatoes
Velveeta cheese
chopped green onions
crumbled bacon or bacons bits
sour cream
Bake the potatoes and scoop potatoes out (save for making mashed
potatoes)Then place on cookie dish, taking slices of the cheese cut in half and place
inside potatoes. Broil in oven till cheese melts, then take out and sprinkle bacon and
green onions on top while cheese is still hot. Serve with sour cream. Makes 8 potato skins
Cream Cheese Stuffed Mushrooms
2 pounds medium mushrooms
6 tbsp. margarine
1 (8 ounce) package cream cheese softened
1/2 cup (2 ounces) crumbled blue cheese
2 tbsp. chopped onion
Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half
mushroom caps in 3 tbsp. margarine over medium heat 5 minutes; drain. Repeat
with remaining mushroom caps and margarine. Combine cream cheese and blue
cheese. Mixing until well blended. Stir in chopped stems and onions; fill
mushroom caps. Place on cookie sheet; broil until golden brown.
Approx. 2 1/2 dozen
Pepperoni Rolls
2 loaves frozen bread dough
1 stick pepperoni (slice thin)
1 large pkg shredded mozzarella cheese
3 lg. green peppers
2 lg. onions
oil or olive oil
Thaw bread and let rise. Divide bread into 3 balls. Sauté onions and
green peppers in oil and drain. Roll out dough and spread on pepperoni, onions and green
peppers. Sprinkle 1 cup shredded cheese on top and add more pepperoni. roll them up and
let rise 20 more minutes. Make slits on top of each roll. Bake @ 350 for 30 minutes. Brush
with oil after removing from oven.
Honey Nut Granola
5 cups oats
1 cup brown sugar
2/3 cup oleo
2 tsp. cinnamon
1 cup raisins
1 cup chopped nuts
2/3 cup Cup honey
1/2 cup wheat germ
2 tsp. vanilla
Combine all ingredients, except raisins, mix and bake on lightly greased
pan (13x9) @ 325 degrees for 20 to 25 minutes, stirring occasionally. Stir raisins, and
spread onto another ungreased cookie sheet and let cool. Store in cool place or
refrigerate.
Stuffed Celery
1 bag celery, cut and cleaned
1 pkg. cream cheese
any small jars of softened cheeses
Cut the stalks of celery down into 2 or 3 pieces, and stuff with
different softened cheeses.
Candied Popcorn
4 qt. popped corn
1 cup brown sugar,packed
1/2 cup margarine
1/2 cup Karo syrup
dash of salt
1/2 tsp. vanilla
1/2 tsp. soda
peanuts - optional
Spread popped corn in shallow roasting pan, with peanuts if desired.
Combine brown sugar,
margarine, syrup and salt in sauce pan; stir constantly over medium heat until it boils.
Let cook 5 minutes over slightly lower heat. Remove from heat and stir in vanilla and
soda. Pour over popcorn; mix well; bake one hour at 250 degrees, stirring once or twice
while cooking. Let cool and break into small pieces.
Toasted Butter Pecans
1 lb. pecan halves (4 cups)
1 Tbsp. seasoned salt
1/2 stick margarine
In a 1 1/2 quart casserole dish, place pecan halves. Sprinkle with
seasoned salt. Cut margarine into small pats and place evenly over the top. Microwave on
HIGH 5 to 6 minutes. Mix well. Serve warm or cold.
BBQ Meatballs 1 lg. Package of
cocktail/appetizer meatballs 1 jar grape jelly 1
bottle of chili sauce Mix jelly and chili together. Pour
over meatballs in crockpot and simmer until sauce thickens. Sausage
Puffs 1 12 oz. pkg. bulk sausage - hot or mild 1
lb. shredded sharp cheddar cheese 1 C. Buttermilk
biscuit mix Preheat oven to 350 degrees. In medium bowl,
mix sausage, cheese and biscuit mix until blended. Shape into walnut size
balls. Place on cookie sheet. Bake 35 - 45 minutes, or until brown.
Serve immediately. Makes approx. 48 puffs. |