Recipes
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CARAMEL CORN
| 1 | 8 ounce Puff Corn Curls |
| 1/2 | pound butter, not margarine |
| 1 | cup brown sugar |
| 1/2 | cup light corn syrup |
| 1 | teaspoon baking soda |
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In a 2 qt. sauce pan cook the butter, sugar, and corn syrup together for 2 minutes. Add 1 tsp baking soda to mixture. (This will cause mixture to foam - so 2 qt saucepan is necessary) Pour caramel mixture over Puff corn and stir until mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven, pour on wax paper and break apart
CHEX PARTY MIX
| 6 | tablespoons margarine, or butter |
| 2 | tablespoons Worcestershire sauce, Lea & Perrins |
| 1 1/2 | teaspoons seasoned salt, Lawry's |
| 3/4 | teaspoon garlic powder |
| 1/2 | teaspoon onion powder |
| 2 2/3 | cups Corn Chex cereal |
| 2 2/3 | cups Rice Chex cereal |
| 2 2/3 | cups Wheat Chex cereal |
| 1 | cup peanuts, or mixed nuts |
| 1 | cup pretzels |
| 1 | cup bagel, chips-garlic flavor-bite size |
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Melt margarine in open roasting pan in oven. Stir in seasonings. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly. Bake 1 hour stirring 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Microwave: on high 5-6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bow. Spread on absorbent paper to cool.
CHOPPED BEEF DIP
| 1 | 3 oz. package dried chopped beef |
| 4 | teaspoons vinegar |
| 1 | teaspoon Worcestershire sauce |
| 1 | 8 oz. package cream cheese, softened |
| 1/2 | teaspoon onion powder, or garlic |
| 1/2 | cup mayonnaise |
| salt, to taste | |
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Mix all ingredients together and chill. Great served with Bugles
COOL VEGGIE PIZZA
| 1 | 8 ounce refrigerated cresent rolls |
| 1 | 8 ounce cream cheese, softened |
| 1 1/2 | teaspoons mayonnaise |
| 1 | pressed garlic clove |
| 1 | teaspoon dried dill weed |
| salt and ground black pepper to taste | |
| 2 | cups vegetables, assorted and any combination chopped up such as: |
| zucchini | |
| broccoli | |
| green onion | |
| green bell pepper, or red bell pepper | |
| mushroom | |
| cucumber | |
| carrot | |
| tomato | |
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Preheat oven to 350 degrees. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on a 13 inch baking stone with narrow ends toward center. Roll dough into a 12 inch circle using a roller. Bake 12-15 minutes until light golden brown. Remove from oven and cool completely.
Combine remaining ingredients except vegetables; mix well . Spread cr4eam cheese mixture evenly over top of crust. Chop vegetables and sprinkle over top of crust. Refrigerate 30 minutes. Can be made on day ahead and stored covered in the refrigerator
CRISPIX MIX SWEET MINGLERS
| 1 | package semisweet chocolate, morsels, 1 cup |
| 1/4 | cup peanut butter |
| 1/2 | cup peanuts, dry roaster |
| 6 | cups Crispix Cereal |
| 1 | cup powdered sugar |
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1. In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir in Crispix cereal into chocolate-peanut butter mixture, until well coated.
2. Place powdered sugar in 2 gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerato
CRUNCHY PICKLE & HAM APPETIZER
| 1 | 12 oz. package Oscar Mayer cooked smoked ham |
| 1 | 26 oz. jar Claussen Kosher Spears of dill pickle |
| 1 | 8 oz. container Philadelphia Soft cream cheese |
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Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 tablespoon cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4-6 pieces to serve
DILL CHIP DIP
| 2 | teaspoons onion flakes |
| 2 | teaspoons parsley flakes |
| 2 | teaspoons seasoned salt, Lawry |
| 1 | teaspoon dill weed |
| 1/3 | cup mayonnaise |
| 2/3 | cup sour cream |
| | |
| 1 | package potato chips |
Mix all together and serve with potato chips
JIGGLERS
| 4 | packages jello, small size |
| 2 1/2 | cups boiling water, or apple juice |
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Completely dissolve gelatin in boiling water or juice. Pour into 9 x 13 pan. Chill until firm, about 3 hours. To unmold; dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan
MINTS
| 2 | tablespoons butter |
| 2 | tablespoons shortening |
| 2 | tablespoons warm water |
| 1/2 | teaspoon vanilla |
| 1/4 | teaspoon mint |
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| 2 | cups powdered sugar |
Mix together and add powder sugar. Add more till it doesn't stick in your hand using electric mixer. To color add food coloring. To mold: roll a small amount of dough in your hand and then roll it into regular sugar. Press into sugared mold and cut off excess with flat side of a knife and drop out onto a sugared cookie sheet. Repeat till dough is gone
PEANUT BUTTER KISSES
| 1 1/3 | cups instant nonfat dry milk |
| 2/3 | cup maple syrup |
| 2/3 | cup peanut butter |
Mix together dry milk and syrup until smooth. Stir in peanut butter. Place in loaf pan. Refrigerate. Cut into pieces
PINWHEELS
| 2 | 8 ounces cream cheese |
| 1 | package ranch dressing mix |
| 2 | onions |
| mix together and spread on | |
| 4 | tortillia's, large |
| | |
| 1 | 4 ounce green chili, diced |
| 1 | 6 ounce black olive |
| 1 | 2 ounce pimientos, diced |
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Sprinkle these on top and roll up. Chill at least 2 hours
PUPPY CHOW
| 9 | cups Rice Chex cereal, or your favorite kind |
| 1 | cup semisweet chocolate chips |
| 1/2 | cup peanut butter |
| 1/4 | cup margarine or butter |
| 1 | teaspoon vanilla extract |
| 1 1/2 | cups powdered sugar |
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1) pour cereals into large bowl; set aside.
2) in 1-quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine. Microwave on HIGH 1 to 1 1/2 min. or until smooth, stirring after one min. Stir in vanilla.
3) Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large re sealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Note: Do not use reduced-fat margarine or butter as it may cause chocolate mixture to clump and will not coat the mixture evenly
SOUTH-OF-THE-BORDER CHEESE SPREAD
| 1 | cup cheddar cheese, shredded-4 ounces |
| 1 | 8 ounce cream cheese, softened |
| 1 | cup salsa, mild chunky |
| 1 | package Ritz crackers, Triscuit Wafers or Wheat Thins |
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Combine cream cheese and salsa in medium bowl; mix until well blended. Stir in cheese. Serve on crackers
TACO DIP
| 1 | pound beef, ground and browned |
| 1 | pepper, green |
| 1 | tomato |
| | |
| 1 | 8 ounce cream cheese |
| 1/2 | package taco seasoning mix |
| 1 | cup sour cream |
Beat all ingredients together and place in center of large plate. Surround with 1 pound browned hamburger. Top with green pepper and tomato. Serve with taco chips
TACO DIP-Joy's
| 16 | ounces sour cream |
| 8 | ounces cream cheese |
| 2 | tomatoes |
| 1 | pepper, green and large |
| 1 | onion |
| 1/2 | cup black olive, chopped |
| 1 | 8 oz. bottle taco sauce, mild |
| 2 | cups cheddar cheese |
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Use a glass or tupperware 9x13 pan. Mix the sour cream and cream cheese and spread in pan. Chop and sprinkle the tomatoes, green pepper, onion, and black olives on top. Pour taco sauce over top. Sprinkle on cheese and refrigerate for 6 hours
VELVEETA SALSA DIP
| 1 | 16 oz. package Velveeta Pasteurized Processed Cheese Spread, cut up |
| 1 | cup Thick "N Chunky salsa |
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Microwave processed cheese spread and salsa in 1 1/2 quart bowl on high 5 minutes or until processed cheese spread is melted, stirring after 3 minutes. Serve hot with tortilla chips and pepper strips. Garnish with red and green pepper cutouts
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