Cheese Ball Pastry

1/2 cup of soft sharp cheddar cheese (jar cheese works best)
3 tablespoons butter
3/4 cup of flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon curry
Preheat oven to 400°. Cream together cheese and butter. Sift together remaining ingredients. Add sifted flour ingredients to cheese mixture, blend well.

Pinch off pieces of dough, then roll to form approximately 3/4-inch diameter cheese balls. Chill for 2 hours.

Place cheese balls on an un-greased cookie sheet. Bake about 10 minutes. Serve hot or cold. Yields about 24. Nana's Tip: Store cheese balls in an air tight container for use at your next party or celebration

Caramel Pretzels

4-5 quarts Pretzels
1 stick Margarine
1 cup Brown Sugar packed
1/2 teaspoon Salt
1/4 cup dark Karo Syrup
1/2 teaspoon Baking Soda

Use a 2 quart glass bowl. Melt Margarine in glass bowl for about 30
seconds or until liquid. DO NOT BURN!!! Add brown sugar, salt, and
karo, stir until blended. Cook on high for about 90 seconds or until
boiling. Cook for 2 more minutes, stirring after each minute. Add
baking soda and mix well. The caramel sauce will be a light brown.
Put pretzels in a large brown bag. Pour caramel sauce evenly over the
pretzels in the bag, be careful, it will be very hot. Shake well by
holding the bottom of the bag and rolling down the top of the bag.
Cook on high for 45 seconds. Repeat the shaking and cooking four more
times. Enjoy! *If you want to make Caramel Popcorn, use white karo
syrup instead of dark karo syrup.*

Bourbon Balls

2 cups vanilla wafer crumbs
2 cups chopped pecans or walnuts
2 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup light corn syrup
1/3 cup bourbon
sifted powdered sugar

Combine first 4 ingredients in a large bowl, and stir well. Combine
corn syrup and bourbon; stir into crumb mixture, and shape into 1-
inch balls.

Roll each ball in powdered sugar. Store in an airtight container.
Reroll in powdered sugar before serving, if desired.
4 dozen

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS
>
> 1 cup light corn syrup
> 1 cup sugar
> 1 cup peanut butter
> 6 cups corn flakes
>
> Bring corn syrup and sugar to a boil, stirring constantly. Boil for
> ONLY 3 minutes (any longer the balls will be hard).
>
> Remove from heat. Stir in peanut butter. Pour over corn flakes and
> mix. Wait a few minutes, then roll into balls.

CREAM CHEESE & HAM SPREAD

Yummy cream cheese, Cheddar and ham spread! Great for a gathering! If
you like it spicier, add another jalapeno pepper.

1 (8 oz) package cream cheese, softened
4 cups shredded Cheddar cheese
8 ounces diced cooked ham
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 (1 pound) loaf round sourdough bread
1 cup buttery crackers

Preheat the oven to 350 degrees.

In a medium bowl, mix together the cream cheese, Cheddar cheese,
ham, onions and jalapeno peppers. Cut a circle out of the top of the
bread, and remove the center leaving a 1 inch shell of bread. Fill
bread with the cheese mixture.

Bake for 35 to 40 minutes in the preheated oven, until the dip is
heated through. Serve with crackers.

Apple-Cinnamon Spread

1/4 cup butter, margarine or reduced-fat spread
(1/2 stick) softened
8 ounces cream cheese softened
1 cup powdered sugar
2 tablespoons frozen apple juice concentrate
1 teaspoon ground cinnamon

Whip all ingredients together until thoroughly combined and smooth. Refrigerate until 1 hour before serving, then allow to reach room temperature for easier spreading. Serve with pumpkin apple bread.

APPETIZER MEATBALLS

1 can (20 oz.) pineapple chunks
3 Tbls. sugar
5 Tbls. Teriyaki sauce (divided)
1 Tbls. vinegar
1 Tbls. ketchup
1 Lb. lean ground beef
2 Tbls. instant minced onion
2 Tbls. cornstarch
1/4 cup water
Drain pineapple; reserve syrup. Combine syrup, brown sugar,
3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.
Mix ground beef with remaining 2 tablespoons teriyaki sauce
and onion; shape into 20 meatballs. Brown meatballs in a large
skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve
cornstarch in water; stir into skillet with pineapple. Cook
and stir until sauce thickens and pineapple is heated through.
Makes 6 to 8 appetizer servings

ALVIE'S HOT CRABMEAT DIP

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-
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1 tub Philadelphia cream cheese with chives and onion (soft)
1/2 lb. imitation Crabmeat or 1 can crabmeat

Shred crabmeat, and mix all together well. Put in casserole dish; Bake at 350° for 15 - 20 minutes. Serve with triscuits or other crackers.

http://www.mswhitsrecipes.blogspot.com/
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2008-06-13T02:36:27+00:00
daily

Arkansas Sin

Yummy cream cheese, Cheddar and ham spread! Great for a gathering! If
you like it spicier, add another jalapeno pepper.

1 (8 oz) package cream cheese, softened
4 cups shredded Cheddar cheese
8 ounces diced cooked ham
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 (1 pound) loaf round sourdough bread
1 cup buttery crackers

Preheat the oven to 350 degrees.

In a medium bowl, mix together the cream cheese, Cheddar cheese,
ham, onions and jalapeno peppers. Cut a circle out of the top of the
bread, and remove the center leaving a 1 inch shell of bread. Fill
bread with the cheese mixture.

Bake for 35 to 40 minutes in the preheated oven, until the dip is
heated through. Serve with crackers.

TUNA - CHEESE SPREAD

4 ounces tuna -- drained
1/2 cup finely shredded cheddar cheese
1/4 cup mayonnaise
2 tablespoons finely chopped sweet pickle

Combine all ingredients; mix well. Chill

White Chocolate-Dipped Strawberries

Makes:18 strawberries


1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening


1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Makes:18 strawberries

Asparagus in Puff Pastry

2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1-8 oz. pkg. cream cheese
1/2 tsp. salt
1 pkg. ( 17-1/4 oz.) frozen puff pastry dough, thawed
1/4 cup egg substitute

In a large nonstick skillet, bring water to a boil. Add
asparagus; cover and cook for 3 minutes. Drain asparagus
and immediately place in ice water; drain and pat dry. In
a mixing bowl, beat cream cheese and salt until smooth;
set aside. Unfold the dough on a lightly floured surface.
Cut each sheet in half widthwise. For each rectangle,
spread cream cheese mixture lengthwise over half of the
dough to within 1/2 in. of edges. Arrange 2 rows of 3
asparagus spears lengthwise in a single layer over cream
cheese. Brush edges of dough with some of the egg
substitute; fold dough over filling and press edges together
to seal. Cover and refrigerate for 1 hour. Cut widthwise
into 1-1/4-inch pieces. Place 1 inch apart on a baking
sheet coated with nonstick cooking spray. Brush with
remaining egg substitute. Bake @425 deg. for 8-12
minutes or until golden. Serve warm.

From: Joannelen Cooking@groups.msn.com

Artichoke-Cheese Braids

INGREDIENTS
3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese

DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

Cranberry Fluff Fruit Dip with Fruit Wreath

Dip
1 (7-oz.) jar marshmallow creme
1 (8-oz.) pkg. cream cheese, softened
1/4 cup frozen cranberry-orange sauce, thawed
Fruit Wreath
1 bunch curly endive
2 red apples, sliced
2 tablespoons lemon juice
3 small clusters seedless red grapes
3 small clusters seedless green grapes
5 or 6 strawberries
1 star fruit, sliced, if desired
2 tablespoons pomegranate seeds, if desired

DIRECTIONS
1. In small bowl, combine marshmallow creme and cream cheese; beat until smooth. Stir in cranberry-orange sauce.
2. Line large platter with endive leaves. Place bowl of dip in center. Dip apple slices in lemon juice; arrange in circle about 1 inch from edge of plate, overlapping slices. Arrange grapes and strawberries on apples randomly around dip. Tuck slices of star fruit among other fruit. Sprinkle pomegranate seeds over endive

Honey-Mustard Drummies

The perfect party snack -- easy and delicious!

INGREDIENTS
20 chicken wing drumettes
1/3 cup honey
2 tablespoons Dijon mustard
3 tablespoons soy sauce

DIRECTIONS
1. In ungreased 12x8-inch (2-quart) glass baking dish, arrange chicken drumettes in single layer.
2. In 1-cup microwave-safe measuring cup, combine honey, mustard and soy sauce; mix well. Microwave on HIGH for 30 seconds. Stir until well blended. Drizzle honey mixture over chicken, brushing as necessary to coat chicken. If desired, cover and refrigerate up to 2 hours.
3. Heat oven to 375°F. Uncover dish; turn chicken drumettes. Bake 50 to 60 minutes or until chicken is tender, glazed and no longer pink next to bone, turning chicken once halfway through baking time.
4. Just before serving, brush with honey mixture from dish.

Sharp Cheddar Cheesecake

Cheesecake
2/3 cup crushed crisp rye or pumpernickel crackers
3 tablespoons butter, melted
2 (8-oz.) pkg. cream cheese, softened
1/4 cup whipping cream
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
2 eggs
8 oz. (2 cups) shredded sharp Cheddar cheese
1/2 cup chopped roasted red bell peppers (from 7.25-oz. jar)
1/4 cup sliced green onions
Garnish
Green onion curls, if desired
Roasted red bell peppers, cut into shapes with cutters, if desired

DIRECTIONS:
1. Heat oven to 350°F. In medium bowl, combine crushed crackers and butter; mix well. Press evenly in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until golden brown.
2. Beat cream cheese in medium bowl until light and fluffy. Add cream, Worcestershire sauce, mustard and eggs; beat until smooth and well blended. Stir in shredded cheese, roasted peppers and 1/4 cup green onions; mix well. Spread over partially baked crust.
3. Bake at 350°F. for 35 to 40 minutes or until center is set. Cool 30 minutes.
4. Loosen edges of cheesecake with small metal spatula or knife. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5. To serve, carefully remove sides of pan. Place cheesecake on serving platter. Garnish with green onion curls and roasted pepper cutouts. Surround cheesecake with apple and pear slices or assorted crackers.

Crescent-Wrapped Cranberry and Brie

INGREDIENTS
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
1 (8-oz.) round Brie cheese
3 tablespoons whole berry cranberry sauce or cranberry chutney
1 tablespoon chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Unroll crescent roll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on sprayed cookie sheet.
2. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
3. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg.
4. Bake at 350°F. for 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Chutney-Glazed Meatballs

Meatballs
1 1/2 lb. lean ground beef
1/2 cup Plain Bread Crumbs
1 tablespoon instant minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1 egg, slightly beaten
Sauce
1/2 cup chutney
1/2 cup ketchup
1 (8-oz.) can tomato sauce
1 teaspoon grated ginger root

DIRECTIONS:

1. Heat oven to 375°F. In large bowl, combine all meatball ingredients; mix well. Shape into 1-inch meatballs. Place in ungreased 15x10x1-inch baking pan.
2. Bake at 375°F. for 25 to 30 minutes or until meatballs are browned and thoroughly cooked in center.
3. In large saucepan, combine all sauce ingredients; mix well. Cook over medium heat for about 5 minutes or until bubbly.
4. Add meatballs to sauce; stir to coat. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring occasionally.

Mini Reuben Turnovers

2 oz corned beef (from deli), cut into pieces
1/4 cup shredded Swiss cheese (1 oz)
2 tablespoons well-drained sauerkraut, squeezed dry with paper towel
2 tablespoons stone-ground mustard
1 can (8 oz) refrigerated crescent dinner rolls
1 egg, beaten, if desired
Thousand Island dressing, if desired

DIRECTIONS:

Heat oven to 375°F. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulses 2 times for 3 seconds each or until finely chopped.
2. Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.
3. Place 1 teaspoon corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture.
4. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with salad dressing, if desired.

Sausage and Cheese Crescent Squares

2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
1 lb. hot or mild bulk pork sausage
1 (8-oz.) pkg. cream cheese
8 oz. (2 cups) shredded sharp Cheddar cheese

DIRECTIONS:

1. Heat oven to 375°F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
2. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese.
4. Bake at 375°F. for 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares