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Appetizers/Party Foods

Cajun Cheese Ball

Cajun Pecans

Caramel Dip

Cheese Wafers

Crab Dip (Trawler's Restaurant)

Crab with Cream Cheese

Fruit Dip I (Phyllis McLean)

Fruit Dip II (Jerry Mazet)

Gouda Cheese Ball

Heath Bar Apple Dip

Gina’s Little Smokies

Mexican Bean Dip

Pepper Jelly Cream Cheese

Puppy Chow

Ranch Cheese Ball

Gina's Salsa

Lucille Phillips Sausage Balls

Spicy Snack Mix

Sweet Spiced Pecans

 

 

Caramel Dip

 

1 14 oz. Bag Kraft Caramels (50 pieces, unwrapped)

8 oz. Sour Cream

1/4 Cup Milk

 

Melt caramels with milk over low heat.  Stir in sour cream.  Serve warm with apple slices.

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Cajun Cheese Ball

 

Mix 2 blocks of cream cheese with 1 can broken shrimp (drained) and 1 can crab meat (drained).  Add a small minced onion.  Mix Old Bay Seasoning or Tony Chachere's Seasoning to taste.  Shape into a ball or put in a bowl.  Chill.  Serve with crackers.  Club Crackers seem to go well with this one.

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Cajun Pecans

 

1 pound pecan halves

1/4 cup melted butter

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

3/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayanne pepper

 

Combine all ingredients in crockpot.  Stir until coated.  Cover and cook on HIGH for 15 minutes.  Turn crockpot to LOW and cook uncovered for 2 hours, stirring occasionally.  Cool completely before sealing.

 

 

Cheese Wafers

 

2 cups flour

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon cayenne pepper

1 stick butter

1 pound sharp cheddar cheese (grated)

1 cup pecans (chopped)

 

Mix and sift dry ingredients.  Cut in butter.  Add cheese.  Add pecans.  Mix well.  THINLY roll out and cut into desired shapes (the thinner the better).  Bake at 375 for 12+ minutes.  (It will look like it won’t roll, but a handful at a time did great.)

 

 

Trawler’s Crab Dip

 

1 can Crabmeat

¼ cup Bottled French Dressing

1 ½ cup Mayonnaise

1 tablespoon Prepared Horseradish

 

Mix ingredients together.  Adjust ingredients to taste.  Chill and serve with crackers.

 

 

Crab with Cream Cheese

 

Buy cocktail sauce or make it with ketchup and prepared horseradish as hot as you like and mix with1 can crab meat (drain and make sure all the shell has been removed).  It is better chilled, but not necessary.  Spoon over 2 blocks of cream cheese.  Serve with crackers.  I like the Club Crackers with this.

 

 

Fruit Dip I (Phyllis McLean)

 

8 oz. Cream Cheese (softened)

1 Small Jar Marshmallow Cream

Grated Orange Peel

1-2 Tablespoons Orange Juice (for consistency)

1 Tablespoon Powdered Sugar

1/2 cup Pecans (chopped)

 

Cream all the ingredients together except pecans. 
Fold in pecans.  Serve with various fruits.

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Fruit Dip II (Jerry Mazet)

 

1 Cup Sour Cream

1 Small Package Vanilla Instant Pudding Mix

1 Cup Milk

4 Tablespoons Lemon Juice

 

Mix together.  Chill and serve with various fruits.

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Gouda Cheese Dip
 
1 Gouda Cheese Round
1 Tablespoon Dry Italian Dressing Mix
1/2 Cup Sour Cream
 
Scoop out Gooda cheese from wax covering while very cold.  (Cut wax to use as a bowl if desired.)  Grate cheese.  Add Italian Dressing Mix and sour cream.  Mix well.  You can put it back in wax "bowl" or in another container.  Serve with crackers.
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Heath Bar Apple Dip (Teresa Norris)

 

2 - 8 oz. Cream Cheese

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 Teaspoons Vanilla

1 Small Bag Heath Candy Bars With Chocolate or 3-4 Large Bars

 

Crush candy bars and combine all ingredients.  Serve with Granny Smith wedges.

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Gina’s Lil’ Smokies

 

2 packages little smokies (cocktail weiners)

1 can whole cranberry sauce

1/3 cup seedless raspberry jam

¼ cup pepper jelly

Dash jalapeño salt (optional)

1-2 teaspoons prepared horseradish

1 teaspoon cornstarch

 

Mix all ingredients except smokies.  Sir as mixture comes to a boil.  Add smokies, reduce heat.  Cook on low for 10 minutes until smokies are warm, stirring occasionally.  Garnish with sliced green onion or dry chives.  Place in crockpot to keep warm.

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Mexican Bean Dip

 

1 can refried beans

16 oz. sour cream

1 - 1 1/2 cups salsa

1 envelope Taco Seasoning or Fiesta Dip mix

1 onion (chopped)

Colby Jack cheese (shredded)

Black olives (sliced) Jalapeño flavored are best

Cilantro (dried or fresh)

 

Spread beans on bottom of casserole dish.  Sprinkle with chopped onion.  Mix sour cream with taco seasoning and spoon on top of beans.  Pour on salsa next.  Sprinkle with grated cheese.  Top with sliced black olives and cilantro.

 

 

Pepper Jelly Cream Cheese

 

Purchase a small jar of pepper jelly and pour over 2 blocks of cream cheese.  Serve with crackers.  (Pepper jelly comes in red or green; you can either to make it pretty and can even shape your cream cheese into an ornament or Christmas tree.)  Serve with crackers.  I like the Club Crackers with this one, too.

 

 

Puppy Chow

 

1/2 cup peanut butter

1 cup chocolate chips

1/2 stick of butter or margarine

9 cups Crispix cereal

1/2 - 1 cup peanuts (optional)

2+ cups 10X sugar

 

Melt peanut butter, chocolate chips and butter or margarine in large pot, stirring until smooth.  Stir in Crispix and nuts until completely coated.  Place mixture in a large ziplock bag.  Pour in 10X sugar and shake until well coated.  You may have to add more sugar to have a more even coating.

 

 

Ranch Cheese Ball

 

Mix 2 blocks of cream cheese (room temperature) with 1 package dry Ranch Dressing Mix.  Shape into a ball and roll in black pepper.  Chill.  Serve with crackers.  This is good with Wheat Thins.

 

 

Gina's Salsa

 

1 can crushed tomatoes

1-2 teaspoons dry minced onion or 2-3 green onions (chopped)

1-2 teaspoons garlic salt, 1 teaspoon garlic powder or 1-2 cloves fresh minced garlic

2+ jalapeño peppers

1/2 teaspoon dried cilantro

1 can Rotel Chilies and Tomatoes (optional)

Juice from 1 – 1 ½ limes

Salt to taste (omit if using garlic salt)

 

Pour small amount of tomatoes in small food processor, add peppers and Rotel.  Blend until peppers are chopped.  Add all remaining ingredients in bowl.  Chill overnight.

 

 

Lucille Phillip's Sausage Balls

(Lucille was called home to be with the Lord this year.  She left a wonderful legacy.)

 

3 cups Bisquick

1 lb. sausage

1 lb. grated sharp cheddar cheese

 

Grate cheese.  Leave cheese and sausage out until they are room temperature. Mix until even consistency.  Roll into balls and place on cookie sheet.  Bake for 25 minutes in 325 oven.

 

 

Spicy Snack Mix (with 5 powder spice)

 

1/4 cup pepper jelly

1 teaspoon 5-spice powder

1/4 teaspoon hot sauce (I used a few drops of jalapeño sauce.)

2 cups cashew or dry roasted peanuts

1 cup dry banana chips

1 cup dry pineapple chunks (cut into pieces)

2 cups Chow Mein noodles

1 cup chopped dates

 

Preheat oven to 325 F.  Put jelly, hot sauce, and spice into a saucepan.  Heat until the jelly is melted, stirring constantly.  Mix remaining ingredients and stir in sauce until all ingredients are coated.  Pour on to a cookie sheet and bake for 15-20 minutes.  Stir once or twice while baking.  Spread on foil to cool and place in air-tight container.

 

5-Spice Powder

1 teaspoon anise seed

1 1/4 teaspoon fennel seed

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground white pepper

 

As always, I changed the recipe around to my liking.  It has a bit of a bite to it, but is very good.  It calls for 5-spice powder, and if you cannot find it at the grocery store, you can make your own. 

 

Since my spices were not powder, I put them in a baggy smashed and smashed them with a meat tenderizing mallet and put in a strainer until I had all the powder that I could get from them.  (Put remaining powder in a Tupperware container and use for the next batch.)

 

 

Sweet Spiced Pecans

 

1/2 cup sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 egg white

1 tablespoon cold water

3 cups pecan halves

 

Preheat oven to 350.   Beat egg white and water until frothy, stir in pecans until moistened.  In small bowl, mix sugar, salt, cinnamon, cloves and nutmeg together.  Sprinkle over pecans, stirring until coated.  Spread on foil-lined pan.  Bake for 30 minutes, stirring about 3 times.  Do not overcook.