2 t. lemon pepper
2 t. dill weed
1 pkg. Ranch dressing mix
1 t. garlic powder
1/2 c. vegetable oil
1 small box Quaker Oat Squares
Mix first five ingredients and pour over cereal. Stir well until coated.
Cheese Puffs
1/2 c. butter (1 stick) softened
1 c. sifted flour
2 c. sharp shredded cheese
1/2 t. salt
1 t. paprika
Mix well. Shape into small round balls and freeze.Bake at 400 degrees for 15 minutes. Serve warm.
Flour Tortilla Appetizer
2 pkg. 10" flour tortillas
2-1/2-3 lbs. cream cheese, softened
1 - 8 oz. jar mild picante sauce
1 small can chopped green chilies
Beat cream cheese. Add the rest of ingredients. Spread some on a tortilla roll tightly and refrigerate. Do the same with the rest. Leave in a refrigerator overnight. Slice in 1/2" sections. Serve with a bowl of hot picante sauce.
Crab & Shrimp Dip
1 - 8 oz. cream cheese
1 bottle cocktail sauce
1/2 lb. salad shrimp
1/2 lb. crab, broken up in small pieces
1 package cheddar cheese, shredded
1 bunch green onion, cut up
Place cream cheese on platter either in brick or spread out. Pour sauce over top. Place crab on one side and shrimp on the other. Put cheddar over all. Put green onion on top.
Cream Cheese Sausage Dip
1-8 oz. cream cheese
1 lb. Jimmy Dean sausage
1 can Rotel tomatoes w/chilies, partially drained
Fry sausage and drain. Add cream cheese and can Rotel. Stir.
Holiday Cheese Ball
2-8 oz. pkgs. cream cheese, softened
1-8 1/2 oz. can crushed pineapple, drained
2 c. chopped pecans
1/4 c. chopped green pepper
2 T. chopped onion
1 T. seasoned salt
Pineapple slices
Marashino cherries
Parsley
Stir pineapple into cream cheese until smooth. Add 1 cup pecans, green pepper, onion, and seasoned salt. Chill mixture well. Form into a ball and rollin remaining cup of pecans. Chill until serving time. Garnish with twists of pineapple, cherries, and parsley. Serve with assorted crackers.
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