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2 8-ounce packages cream cheese
1 T sour cream
Small amount onion, chopped fine
Accent salt to taste
Garlic salt to taste
Worcestershire to taste
Dried Beef
Throw in
Kitchen Aide bowl and beat till mixed.
Beckie Gutzmann
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Spiced Nuts
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 tablespoon water
1 teaspoon salt
Line a baking sheet with aluminum foil or parchment paper and set aside.
In a small bowl, mix the spices and set aside.
In a large dry skillet, place the nuts and cook over medium-high heat, stirring
frequently, until they begin to toast, about 4 minutes. Add the butter and cook,
stirring, until the nuts begin to darken, about 1 minute. Add the spices, the
sugar, water, and the salt and cook, stirring, until the sauce thickens and the
nuts are glazed, about 5 minutes. Transfer the nuts to the prepared baking
sheet, separating them with a fork. Let the nuts stand until cooled and the
sugar has hardened, about 10 minutes.
Serve
warm or at room temperature.
I used the ingredient list, for the most part, but not the method. I bought low
salt mixed nuts (the more variety of nuts the better), maybe throw in some extra
pecans, walnuts, shelled pistachios, almonds if you have them….. spread them on
a foil lined baking sheet and toast in the oven for a few minutes. While they
were toasting I took the spices, butter and brown sugar (no salt and no water)
and made a glaze in a large skillet. I threw in the toasted nuts, cooked for a
few minutes to coat with the glaze, then spread out on the foil lined sheet to
dry. You need to keep separating them as they cool to keep them from sticking
together. As an FYI, the second time I made these I cut the butter to 2T (4T
left them too greasy) and the brown sugar to 4T. These were SUCH a hit at the
shower and at Thanksgiving. It's a great mix of sweet and spicy, perfect for
the holidays!
Maureen
Cutler
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Jalapeno Popper Spread
2 (8 ounce) packages
cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir
together cream cheese and mayonnaise in a large bowl until smooth. Stir in green
chiles and jalapeno peppers.
Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan
cheese. Microwave on High until hot, about 3 minutes.
Prep Time: 10 Minutes
Cook Time: 3 Minutes
Ready In: 13 Minutes
Yields: 32 servings
Sherry Frey
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1 (8 oz.) pkg. cream cheese, softened
2 to 3 T. Kraft original BBQ sauce
Mix well and serve with crackers.
This is the Watkins Cheese
ball recipe that uses Watkins BBQ sauce concentrate, but because it's hard to
find Watkins products, I decided to try it with just regular BBQ sauce from the
store. I used Kraft original, but another brand might work just as well. For a
cheese ball, roll it in crushed pecans or walnuts or Produce Partners salad
crunchies which should be available in the produce aisle of the grocery store.
Nancy Shandrew
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Salsa
Fresca
4-6 tomatoes, diced
1 small onion, finely chopped
2 jalapeno peppers, finely chopped
1/4 C. fresh cilantro, chopped
Juice of 1 lime
1 tsp. kosher salt
Combine
all ingredients in medium sized bowl. Refrigerate covered for a few hours.
Serve with tortilla chips.
Pat McKenzie
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Cheese Spread
1 (8 oz.) jar cheese spread
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayo.
1/2 c. butter, softened
1 t. garlic powder
Combine all ingredients, mix with electric mixer for about 3 minutes. Store in refrigerator.
Serve at room temperature with crackers, celery, etc.
(Add a
little chopped pimento to this)
Nancy Shandrew
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Cheese Ball ««««
8-oz. Mozzarella cheese, shredded
8-oz. sharp natural Cheddar, shredded
3 or 4 1-inch slabs Velveeta cheese, diced
1 8-oz package cream cheese, softened
2 or 3 Tablespoons margarine
2 tsp. chopped pimiento
2 tsp. chopped green pepper
1 tsp. onion flakes, moistened
1 tsp. Worcestershire sauce
Mix all ingredients together. The food processor works really good for this. It will make one large cheese ball or two small ones. They can be rolled in peanuts or parsley flakes.
Sandy
Frey
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Braunschweiger Dip
««««
3/4 to 1 pound braunschweiger
1 carton sour cream
1 small pkg. onion dip
Blend together.
Doris
Vandewalle
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Tortilla Rollups
«««««
2 8-oz packages cream cheese
cheddar cheese
2 8-oz. pkg. dried beef
1/4 cup green onion, chopped
1/2 tsp. garlic powder
1 small can olives (1/2 black and 1/2 green)
Mix all ingredients together and spread on 6 large tortilla shells.
Roll up and cut in 1-inch slices. Serve with salsa as a dip.
Caree
Frey Cielocha
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Knorrs Spinach Dip
«««««
1 pkg. Knorrs Vegetable soup mix w/o noodles
1 10-oz. pkg. chopped spinach, thawed, water squeezed out
1 1/2 cup sour cream
8 oz. water chestnuts
2 Tablespoons green onion, chopped
Mix together. This can be used as a dip or scoop insides out of a loaf of bread and put mixture inside bread.
Joleen
Frey
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Crock Pot Dip
««««
2 #2 1/2 cans Hormel chili with beans
2 lbs. Velveeta, cut in chunks
1 1/2 lb. hamburger, browned with small amount of onion, drained
Put ingredients in crock pot and turn on medium heat till cheese is melted. This works well to put in microwave till cheese is melted and then to serve in a crock pot.
Sandy
Frey
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Beau Monde Dip
1 pint real mayonnaise
1 8-oz carton sour cream
1 Tablespoon minced onion
2 Tablespoon dill weed (fresh is best)
1 tsp. beau monde spice
Mix and chill overnight. This is a good dip for raw veggies, chips, etc.
Ellen
Frey
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Yummy Dills
8-oz. cream cheese
2 1/2 oz. pkg. dried beef, thin squares
1 pint jar baby dill pickles, whole
Soften cream cheese to room temperature. Spread cream cheese on dried beef slices carefully so as not to tear beef. Wrap 1 or 2 slices dried beef around each whole baby dill pickle. Chill. Slice and serve.
Ellen
Frey
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Fruit Dip
3/4 cup brown sugar
1/4 cup white sugar
1 8-oz. pkg. cream cheese
1 tsp. vanilla
Mix together and serve with apples, bananas, pineapple and strawberries.
Ellen
Frey
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Butterscotch Dip
2 12-ounce pkgs. butterscotch chips
2 14-ounce cans sweetened condensed milk
2 T butter
2 T white vinegar
1 T cinnamon
1 T vanilla flavoring
Combine all ingredients in double boiler (I use small glass bowl over pan of boiling water.) over medium heat. When melted, transfer to a bowl and serve with fresh fruit. This is also good over ice cream.
This works
to add peanut butter to also. Just add peanut butter to your taste.
Sandy Frey
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1/2 to 3/4 cup Miracle Whip
2 cups chopped onion
2 tsp. oregano or to taste
1/2 cup parmesan cheese
2 Tablespoon Worcestershire sauce
2 1/2 cups shredded cheddar cheese
1 loaf French bread
Combine all the above. Slice bread and spread a generous amount on each slice. Place on cookie sheet and broil until brown and bubbly.
Joleen
Frey
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Cheese Bread
(This is something the mothers made for the volleyball girls when we served suppers before games. This works great with spaghetti or lasagna.)
¾ cup mayonnaise or Miracle Whip
2 cups mozzarella, shredded
1 tsp Salad Supreme
½ tsp garlic powder
1/3 cup margarine, melted
1 loaf French bread, cut in half
Bake at 350 degrees for 20 minutes.
Sandy Frey
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Taco Dip
1 8-oz. pkg. cream cheese, softened
1 cup taco sauce
1 pkg. taco seasoning
Mix and spread on pizza size plate.
Top with:
lettuce, chopped
green peppers, chopped
olives, chopped
onions, chopped
tomatoes, chopped
Top with shredded cheddar cheese. Serve with tortilla chips.
Sue Frey
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Lee & Marie Kramer's Wedding Punch
1 (6 oz.) can frozen limeade
1 (6 oz.) can frozen lemonade
1 large can orange juice
1 bottle ginger ale
Mix
limeade, lemonade and orange juice in punch bowl. Pour in ginger ale just
before serving.
Nancy Shandrew
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Quick and Easy Spiced Apple Cider
1 gallon apple cider
1 46-oz can pineapple juice
1/2 cup sugar
1 tsp cinnamon
Warm together in large kettle. Serve warm. Store any leftovers in refrigerator as it is good cold also.
Can also add:
1 tsp whole cloves
1 cinnamon stick
2 cups orange juice
1 cup lemon
juice
Original directions say to bring to boil over high heat, reduce heat to low,
simmer for 20 minutes.
Sandy
Frey
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This is a rich frozen drink full of caffeine - makes a wonderful dessert drink.
Add to blender:
1 1/2 cup cold milk
1 tsp instant coffee (two teaspoons if you prefer stronger)
3 teaspoons French Vanilla Cappuccino mix
3 level Tablespoons granulated sugar
2 Tablespoons caramel coffee flavoring (I found this at Walmart by the coffee.)
1 - 2 cups ice cubes, depending on your preference
Whipped Topping
Process in blender. I start out on low and finish on the 'Crush Ice' setting.
Pour in glasses, add whipped topping if desired, insert straws and serve. Yield: Two servings.
I am working on a Double Mocha Frappuccino, also.
Sandy
Frey
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1 pkg.
grape Kool-Aid (unsweetened)
1 pkg. orange Kool-Aid
(unsweetened)
2 cups sugar
3 quarts cold water
1 quart ginger ale, chilled
gummy worms
Mix all ingredients together in punch bowl or large pitcher.
Black as midnight and
frightfully delicious!
Add gummy worms around the punch bowl for extra effect.
Nancee Krohn and I made a Halloween supper for a bunch of Katie and Angie's
friends. We served Ghoul-Aid and Punch with a Severed Hand.
Sandy Frey
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Halloween Blood
Punch with Severed Hand
Apple juice
Cranberry juice
Ginger ale
New rubber glove
Red food coloring
Water
gummy worms
To make the hand, fill a new rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, but that's okay, it adds to the ghoulish effect! (I don’t always remove the glove…just let the ice-filled glove float on top of the punch.) I lay a few gummy worms on top of the glove also.
To make the hand reach out of the punch:
Make a base for the hand by filling a one-pound coffee can about 1/3 full of water. Insert the hand and freeze until firm.
To make the punch: Mix equal parts of apple and cranberry juice and ginger ale. Refrigerate. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch. Note: For added effect, place a few drops of red food coloring on the tips of the fingers just before serving.
Sandy Frey