1 1/2 cups peanut butter
1 cup corn syrup
1 cup sugar
4 cups rice crisp cereal
1. Mix together all ingredients.
2. Roll into 1” balls.
3. Store in covered in fridge.
Makes about 6 dozen.
Spring Blossoms
Friday, July 11, 2008
HOT HAM SANDWICH (Makes 8 to 10)
Melt:
1/2 lb butter
Add:
2 T poppy seed
1 T Table mustard
2 T minced onion
8 to 10 hamburger buns
On bottom half of bun place 1 slice of ham and 1 slice of American cheese. On top half spread the hot butter mixture. Close buns and wrap in foil. Bake on cookie sheet at 350 for 20 min.
1/2 lb butter
Add:
2 T poppy seed
1 T Table mustard
2 T minced onion
8 to 10 hamburger buns
On bottom half of bun place 1 slice of ham and 1 slice of American cheese. On top half spread the hot butter mixture. Close buns and wrap in foil. Bake on cookie sheet at 350 for 20 min.
Hot Broccoli Cheese Dip
This is another wonderful dip to serve at a holiday gathering or
potluck, this one will really go fast! Serve with Crackers
3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli
In a small skillet, melt the butter and sauté the celery, onion and
mushrooms. Stir in the flour. Place into a lightly greased slow cooker
and stir in remaining ingredients. Cover cook on High, stirring about
every 15 minutes until the cheese is melted. Turn to Low for 2 to 4
hours or until ready to serve.
potluck, this one will really go fast! Serve with Crackers
3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli
In a small skillet, melt the butter and sauté the celery, onion and
mushrooms. Stir in the flour. Place into a lightly greased slow cooker
and stir in remaining ingredients. Cover cook on High, stirring about
every 15 minutes until the cheese is melted. Turn to Low for 2 to 4
hours or until ready to serve.
Hot Artichoke Dip
1 can artichoke hearts, not marinated, drained
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed
Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed
Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.
Grilled Lemon Chicken Skewers with Barefoot Contessa
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Crab and Artichoke Dip
8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.
CREAM CHEESE & HAM SPREAD
"Simple, but flavorful, spread that is great with crackers or celery."
INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
2 1/2 ounces sliced ham, chopped
2 green onions, chopped
DIRECTIONS:
1. In a medium-size mixing bowl, combine cream cheese, ham, and onions. Cover and refrigerate overnight before serving
INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
2 1/2 ounces sliced ham, chopped
2 green onions, chopped
DIRECTIONS:
1. In a medium-size mixing bowl, combine cream cheese, ham, and onions. Cover and refrigerate overnight before serving
Cranberry Feta Pinwheels
1 (8 oz.) package reduced fat cream cheese, softened
1 cup crumbled feta cheese
1/4 cup chopped green onions
1 (6 oz.) package dried cranberries
4 (10 inch) flour tortillas
1. In a small bowl combine the cream cheese, feta cheese and
onions.
2. Stir in the cranberries.
3. Spread about 1/2 cup mixture over each tortilla and roll up
tightly.
4. Wrap with plastic wrap and refrigerate for at least 1 hour.
5. Cut each roll into 10 slices.
Makes 40 appetizers.
1 cup crumbled feta cheese
1/4 cup chopped green onions
1 (6 oz.) package dried cranberries
4 (10 inch) flour tortillas
1. In a small bowl combine the cream cheese, feta cheese and
onions.
2. Stir in the cranberries.
3. Spread about 1/2 cup mixture over each tortilla and roll up
tightly.
4. Wrap with plastic wrap and refrigerate for at least 1 hour.
5. Cut each roll into 10 slices.
Makes 40 appetizers.
CHERRY-CHEESE-PINEAPPLE KEBABS
1 can pineapple chunks, well drained, or 1 fresh pineapple, cut into chunks
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks
Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.
Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks
Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.
Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.
CHEESY CHICKEN DIP
1 can white chunk chicken
1 8 oz. cream cheese
Place both in microvable dish and heat for about 3-5 min. until
melted. Mix together until smooth. Use your favorite crackers
and dip away.
1 8 oz. cream cheese
Place both in microvable dish and heat for about 3-5 min. until
melted. Mix together until smooth. Use your favorite crackers
and dip away.
Cheese Straws , Barefoot Contessa
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
CHEESE SQUARES
Ingredients:
2 large loaves white bread
2 4-oz jars of Kraft's Olde English
Cheese Spread
3 tbls. Beau Monde seasoning
1 tbls. Worcestershire sauce
Tabasco sauce
1 lb. butter
Preparation:
Trim crust off of the bread. Mix together the remaining ingredients very thoroughly. Spread mix on 3 slices of bread. Stack on top of each other. Cut into quarters. Repeat. Freeze on a cookie tray (don't leave this step out! It is important for the texture.) Keep frozen in plastic bags until ready for use. Can be kept up to 3 months, no problem. Bake for 8 minutes, at 400F.
Yield: about 80 squares
Serves: 20
2 large loaves white bread
2 4-oz jars of Kraft's Olde English
Cheese Spread
3 tbls. Beau Monde seasoning
1 tbls. Worcestershire sauce
Tabasco sauce
1 lb. butter
Preparation:
Trim crust off of the bread. Mix together the remaining ingredients very thoroughly. Spread mix on 3 slices of bread. Stack on top of each other. Cut into quarters. Repeat. Freeze on a cookie tray (don't leave this step out! It is important for the texture.) Keep frozen in plastic bags until ready for use. Can be kept up to 3 months, no problem. Bake for 8 minutes, at 400F.
Yield: about 80 squares
Serves: 20
Cheese Shortbread
Ingredients:-
1-1/2 cups flour
1/2 cup grated cheese
1/2 cup butter
1/4 teaspoon salt
few grains paprika
Method:-
Cream butter and cheese, add flour, salt and paprika.
Mix well and pack in a flat pan.
Chill.
Cut in finger lengths and bake on an ungreased baking sheet at 300F
for 25 to 35 minutes.
Makes 2 dozen.
1-1/2 cups flour
1/2 cup grated cheese
1/2 cup butter
1/4 teaspoon salt
few grains paprika
Method:-
Cream butter and cheese, add flour, salt and paprika.
Mix well and pack in a flat pan.
Chill.
Cut in finger lengths and bake on an ungreased baking sheet at 300F
for 25 to 35 minutes.
Makes 2 dozen.
CHEESE LOAF
2 c. (8 oz.) Kraft Cheddar cheese
1 tbsp. onion, chopped
1 tbsp. Worcestershire sauce
2 (8 oz.) cakes of cream cheese
1 tbsp. lemon juice
1 tbsp. pimento, chopped
1/4 tsp. garlic powder
Dash of red pepper
1 tbsp. green pepper (optional)
Dash of salt
Let sit at room temperature. Blend well. Form into small loaves and roll in chopped dried beef or parsley
or chopped nuts. ~ Hazel
1 tbsp. onion, chopped
1 tbsp. Worcestershire sauce
2 (8 oz.) cakes of cream cheese
1 tbsp. lemon juice
1 tbsp. pimento, chopped
1/4 tsp. garlic powder
Dash of red pepper
1 tbsp. green pepper (optional)
Dash of salt
Let sit at room temperature. Blend well. Form into small loaves and roll in chopped dried beef or parsley
or chopped nuts. ~ Hazel
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.*
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
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.
>
> 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.
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.
(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
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
-
-
-
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.
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.
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
1/2 cup finely shredded cheddar cheese
1/4 cup mayonnaise
2 tablespoons finely chopped sweet pickle
Combine all ingredients; mix well. Chill
Saturday, May 31, 2008
S'mores Pizza
SERVES 6 -8
1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
2 cups chocolate chips
2 cups graham crackers, broken in 1 inch pieces
2 cups miniature marshmallows
chocolate syrup, for garnish (optional)
Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
Bake at 350 degrees for 8-10 minutes until it begins to brown .
Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
Allow to cool slightly before serving.
Garnish with chocolate syrup, if desired.
Recipezaar
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