1 (8 oz) pkg cream cheese
1/4 cup salsa
1/4 cup apricot preserves
1/4 cup sliced olives
1 tbs chopped fresh cilantro, if desired
assorted crackers, if desired
place block of cream cheese on serving plate with shallow rim.
mix salsa & preserves; spread over cream cheese. sprinkle with olives & cilantro. serve with crackers.
8 servings
1 (16 oz) can refried beans
1 (1.25 oz) taco seasoning mix
1 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can green chiles
1 cup salsa
2 cups shredded lettuce
2 cups shredded cheddar OR mexican cheese (8 oz)
1 (2.25 oz) can sliced ripe olives (1/2 cup)
1 medium tomato, diced (3/4 cup)
tortilla chips, if desired
in a medium bowl, stir together refried beans & taco seasoning mix. spread mixture on a large platter.
in another medium bowl, stir together cream cheese & chiles. carefully spread over bean mixture.
top with salsa lettuce, cheese, olives, & tomato. refrigerate until serving time. serve with tortilla chips.
16 (1/2 cup) servings
1 lb ground beef
1/2 cup bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 tbs chopped fresh parsley
1 tsp salt
1/2 tsp worcestershire sauce
dash pepper
1 egg
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly
heat oven to 400°. mix together all ingredients except chili sauce and jelly. shape into 1″ meatballs. place in a 13″x9″x2″ baking dish.
bake, uncovered, about 20 minutes, or until no longer pink in middle.
heat chili sauce & jelly in a dutch oven over medium heat, stirring constantly, until jelly is melted. stir in meatballs until coated. simmer, uncovered, 30 minutes. serve hot with toothpicks, or over rice.
makes approx 36 meatballs
2 strips lean bacon
1 (16 oz) can refried beans (plain)
1/2 cup sour cream
1/2 tsp taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tbs cilantro, chopped finely
2 tbs sliced black olives
2 tbs finely sliced green onions
fry bacon until done. add refried beans; cook slowly and stir frequently, about 15 minutes. remove from heat. mix taco seasoning with sour cream and set aside.
to “build” 9 layers, place ingredients in this order:
place refried beans on serving platter. spread out to 1″-1 1/2″ thick
1/2 cup shredded cheese
1/2 cup prepared sour cream
3/4 cup guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 cup cheese for garnish
serve with crisp corn chips.
12 servings
1 1/2 cups semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1/2 cup marshmallow creme
1 (13 oz) box graham cracker honey sticks
in small microwavable bowl, microwave chocolate chips and condensed milk on HIGH 1-2 minutes, stirring occasionally, until chips are melted. stir to mix well. pour into 9″ glass pie pan, spreading evenly.
drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. microwave on HIGH about 30 seconds or until marshmallow creme is softened. immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
serve immediately with graham sticks for dipping.
1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped green bell pepper
1 tablespoon chopped green onion
1 tablespoon freshly squeezed lemon juice
1 (8 oz) package shrimp
1 cup cracker barrel shredded cheddar
mix mayonnaise, chili sauce, bell pepper, green onion and lemon juice in a large bowl. add remaining ingredients; mix lightly. serve over lettuce if desired. garnish with sliced hard-boiled egg.
4 servings
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
in a bowl, combine mayonnaise, sugar, vinegar and salt. add cucumbers; stir to coat. cover and refrigerate 2 hours.
6-8 servings
1 green pepper, chopped
1 sweet onion, chopped
1 bunch fresh broccoli, chopped
1 tomato, diced
1 pound shell macaroni, cooked
1/4 pound pepperoni, sliced and diced
1/4 pound hard salami, diced
1/4 pound provolone cheese, diced
1/2 cup olive oil
1/4 cup vinegar
oregano, salt and pepper, to taste
1 can sliced black olives
1 small jar green olives, sliced
mix olive oil, vinegar and spices in a blender. pour over pasta, veggies, meat and cheese. this is best made the day before so the flavors can blend.
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1 cup milk
1/2 pound fully cooked ham, cubed
1/2 pound cheddar cheese, diced or shredded
1/2 pound sliced bacon, cooked and crumbled
1 small onion, finely chopped
in a bowl, combine flour, sugar, baking powder, salt and pepper. beat eggs and milk; stir into dry ingredients until well mixed. stir in ham, cheese, bacon and onion. fill well-greased muffin cups 3/4 full. bake at 350° for 45 minutes or until toothpick comes out clean. cool for10 minutes before removing to a wire rack.
makes about 20 cups
NOTE; paper-lined muffin cups are not recommended for this recipe
2 tablespoons olive OR vegetable oil
1 tablespoon vinegar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
leaf lettuce, optional
in a small bowl, whisk oil, vinegar, parsley, salt and pepper. on a serving plate, arrange tomato and cucumber slices over lettuce if desired. drizzle with the vinaigrette.
4 servings
