Cheese Balls
2 (8 oz.) pkgs. Cream Cheese, softened
2 c. Sharp or Cheddar Cheese, shredded
1 T. Chopped Pimento
1 T. Onion, finely chopped
Garlic Powder to taste
2 t. Worchestershire
1 T. Lemon Juice
Dash of Cayene & Salt
Pecans, finely chopped
Combine cheeses. Mix until blended. Add pimento, onion, worchestershire sauce,
lemon juice and seasoning. Mix well. Chill & shape into ball. Roll in chopped pecans.
Sausage Balls
1 lb. Sausage
2 c. Bisquick
10 oz. Cheddar Cheese, shredded
Let sausage sit out at room temperature until it gets soft. Mix sausage with other
ingredients till it forms a very stiff batter. Form into small balls & bake on cookie
sheet approximately 15 min. at 350 degrees.
Chili Dip
2 (10-3/4 oz.) cans Chili-Beef Soup, undiluted
1 (11 oz.) cans Cheddar Cheese Soup, undiluted
1 (2-1/2 oz.) can Chopped Black Olives
1 (2 oz.) jar Diced Pimento
3 (10 oz.) bags Tortilla Chips
Combine first 4 ingredients in a saucepan; cook over low heat until thoroughly
heated, stirring often. Serve warm with tortilla chips.
Cheese Sticks
1/2 c. Unsalted Butter, softened
1-1/2 c. Flour
1/2 t. Salt
1 (4 oz.) pkg. Fancy Shredded Swiss or Cheddar Cheese
2 T. Ice Water
Preheat oven to 400 degrees. Cream butter in a large bowl with an electric mixer.
Add flour and salt, beat one minute. Add cheese, beat another minute. Sprinkle with
water, beat until dough begins to come together. Press into a 5" square on a lightly
floured surface, wrap in plastic wrap and refrigerate 1 hour. Roll dough to 9" square
on a lightly floured surface. Cut into 4 equal sized squares then cut each square into
8 strips. Place strips on an ungreased baking sheet and bake for 10-12 minutes or until
light brown. Makes 32. These can be made 2 days in advance then stored in an airtight
container or wrap lightly and freeze. To reheat baked cheese straws, place on an
ungreased baking sheet and bake in a preheated 300 degrees oven for 5 minutes.
7-Layer Dip
1 (30-40 oz.) can Refried Beans
16 oz. Fresh or Ready Made Guacamole
12 oz. Sour Cream
1 c. Cheddar Cheese, shredded
1/2 c. Tomatoes, chopped
1/2 c. Green Onions, sliced
1 (2-1/2 oz.) can Black Olives
Taco Seasoning
Layer beans on bottom of a 9" x 13" pan. Layer remaining ingredients, except tortilla
chips, in order given. For spicer dip, mix 1 pkg. of taco seasoning in sour cream
before spreading. Cover and chill until ready to serve. Serve with tortilla chips.
Guacamole
2 Ripe Avocados
2 Tomatoes, medium sized
1 bunch Green Onion, finely chopped
1/2 t. Tabasco
2 T. Lemon Juice
2 t. Salt
Dash of Pepper
Peel avocados; remove pits and save one. Mash pulp with a fork into fairly
small pieces. Place tomatoes in boiling water, peel off skin and finely chop.
Fold all ingredients together. Spoon into serving bowl and place an avocado
pit in center. (This will keep mixture from darkening.) Cover and chill in
refrigerator until serving time. Remove pit and stir before serving.
Serve with corn or potato chips. Makes 3 cups.
White Trash
1 box Honeycomb Cereal
1 box Rice or Corn Chex
1 bag Mini Pretzels
1 jar Peanuts or any kind of nut
3 trays CandiQuick White Chocolate
Mix the dry ingredients in two large bowls, about 1/2 and 1/2. Melt CandiQuick in
microwave. It takes 1-1/2 trays to do one bowl. Do one bowl at a time or it will start
to harden in bowl. Stir in CandiQuick. Coat all ingredients well and spread flat on wax
paper. When hardened, break into pieces.
Pinwheels
1 pkg. Flour Tortillas, burrito size
16 oz. Cream Cheese, softened
1/4 c. Mayonnaise
2 T. Green Onions, finely chopped
2 T. Black Olive, finely chopped
Dash of Season Salt
1/4 c. Ham, finely chopped (optional)
Tortillas shoud be room temperature. Combine cream cheese, mayonnaise, onions, olives,
season salt and ham(opt). Spread this layer of cream mixture on each tortilla. Tightly roll
up each tortilla. Wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight.
To serve, cut into 3/4" diagonal slices.
Avocado Dip
16 oz. Sour Cream
2 pkgs Zesty Italian Dressing
2-3 Avocados, chopped fine
1 Tomato, chopped fine
2 T. Mayonnaise
2 t. Lemon Juice
Mix all ingredients together. Refrigerate 3 hours or overnight before serving.
