Fruit Dip I (Phyllis
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.
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.
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.
Heath Bar Apple Dip (Teresa
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.
2 packages little
smokies (cocktail weiners)
1 can whole cranberry
1/3 cup seedless
¼ cup pepper jelly
Dash jalapeño salt
1-2 teaspoons prepared
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.
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.
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.
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
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.
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.
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.)
1/2 cup sugar
1 1/2 teaspoons
1/2 teaspoon ground
1/2 teaspoon ground
1 teaspoon salt
1 egg white
1 tablespoon cold
3 cups pecan
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.