- - - - - - - -
- - - - - - - - - - - - - - - - - - - - -
- - - - - -
- - - - - - - -
- - - - - - - - - - - - - - - - - - - - -
- - - - - -
Hot Cheese
Dip
- 2 lb.
box Velveeta Cheese
- 8 oz.
jar prepared salasa
Add
ingredients to a crock pot and heat.
- - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - -
Pizza
Popcorn
- 1 bag
microwave popcorn, butter flavored
- 1 T
Italian Spice Mix
- 3 T.
parmesan cheese
Microwave popcorn according
to instructions on bag. Pour popcorn into a bowl
and toss with spices and cheese.
- -
- - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - -
Tropical
Bagel
for each bagel:
- 1
bagel, split
- 2 T
cream cheese
- 1
pineapple rings, drained
- 2 T.
toasted coconut
Toast bagel and spread
halves with cream cheese. Place 1 pineapple ring
on each half and sprinkle with coconut. Serves 2
- -
- - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - -
Stuffed
Dates
- 20
pitted dates
- 20
blanched whole almonds
- 10
bacon strips
Stuff the date with almonds.
Cut bacon strips into two pieces. Wrap a strip
around each almond stuffed date. Place on paper
towel lined microwave safe plate. Microwave for 2
minutes.
- -
- - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - -
Honey
Pecan Mix
6 cups Chex or Crispix
cereal
1 cup mini pretzels
1 cup pecans
1/3 cup margarine
3/4 cup firmly packed brown sugar
1/4 cup honey
1 tsp. vanilla
Coat a 9x13 baking pan with
margarine or cooking spray, add cereal, pretzels
and pecans. Set aside. In a large saucepan, over
medium heat, combine margarine, sugar and honey.
Bring mixture to a boil, and continue to boil 5
minutes, do not stir. Remove from heat and stir
in vanilla. Pour syrup over cereal mixture,
stirring until well coated.
Baked at 250 degrees about 1 hour, stirring every
15 minutes.Let cool on cookie sheets. Store in
airtight container.
- - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - -
Sugared
Nuts
- 4 T
butter, melted
- 1 lb.
pecan halves
- 1-1/3
c. sugar
- 1 tsp
cinnamon
- 2 egg
whites
Pour butter over nuts in a
bowl and sprinkle with cinnamon. Beat egg white
into soft peaks and gradually add sugar. Fold
nuts into egg whites and spread on greased baking
sheets. Bake for 25 minutes, stirring every 10
minutes.
- - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - -
Stuffed
Jalapenos
- 2
dozen fresh jalapenos split carefully and
seed
- 1 8
oz bar cream cheese
- 1/4
cup toasted pecans, chopped
Combine walnuts and cream
cheese and fill each jalapeno with this mixture
using a small spoon. Chill. Makes 2 dozen.
- -
- - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - -
Shrimp Dip
- 8 oz.
package cream cheese, softened
- 1
small can baby shrimp, drained
- 2
green onions, chopped
- 1 T
Worcestershire sauce
Combine all and serve with
chips, crackers and vegetables for dipping.
- - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - -
Carmel
Apple Cheese Ball
Recipe of
the week for Oct 14-20
1- 8 oz.
pkg. cream cheese, softened
1 cup finely diced tart apples
1 small can crushed pineapple, drained very well
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup chopped pecans, divided
In a mixing bowl, combine cream cheese, apple,
pineapple, and spices. Blend well. Add 1/2 cup
pecans; blend well. Form into a ball, and roll
into remaining pecans to coat. Refrigerate until
firm. Serve with crackers or celery sticks.
From my
friend Dori. Thanks!
- - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - -
~ Return to Recipe
Box
~
- Page
background and design by Aunt Sadie
- Copyright
2001
|