Mexican Bean Dip

1 lb. ground beef

1 can refried beans

1 sm. jar Pace Picante sauce (mild)

16 oz. pkg, Velvetta cheese, cuts in cubes.

Brown ground beef until fully cooked. Add cheese, beans, and picante sauce. Stir until smooth. Pour into crock pot on low. Serve with tortilla chips.

Shirley M. Crennan

Oak Harbor

Sausage Balls

1 lb. sausage

1 small jar cheese

3 cups biscuit mix.

1/2 cup milk

Mix all ingredients. Shape into small balls and place on cookie sheet. Bake at 400 degrees for 15-20 min.

Makes about 50.

Shirley M. Crennan

Oak Harbor

Spinach Dip

1 cup sour cream

1 cup mayonnaise

1 pkg. frozen chopped spinach, thawed -don't cook, but completely squeeze out all water.

1 pkg. dry Swiss vegetable soup mix

1 flat can of water chestnuts, diced

Toss above ingredients together. Refrigerate overnight. Serve with pumpernickel bread slices or rolls; great with rye crackers, too.

Hot Spinach

Artichoke Dip

1 can (14 oz.) artichoke hearts, drained and chopped

1 package (10 oz.) frozen chopped spinach, thawed, and squeezed dry

1 cup mayonnaise

1 cup grated Parmesan cheese (4 oz.)

1/4 tsp. garlic powder

1/4 tsp. parsley flakes

1/4 tsp. onion powder

Combine above ingredients. Bake in a 1-quart casserole dish, uncovered, for about 25 minutes at 350 degrees until heated through. Serve with crackers, tortilla chips, etc.

Bacon Cheese

Puffs Recipe

1 lb. sliced bacon

2 1/2 cups shredded Cheddar cheese

2 Tbl. mustard

1 Cup mayonnaise

1 lb. sliced pumpernickel party bread

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to broil. In a medium bowl, combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. Broil for five minutes or until bubbly. Makes 30.

Cheesy

Cheese Ball Recipe

1 small cream cheese

1 jar sharp cheese spread

1 jar smoky cheese spread

1 jar Bleu cheese spread

2 tsp. onion juice

4 tsp. Worcestershire sauce

2 cups chopped pecans

Cream together all the cheeses until smooth. Add onion juice and Worcestershire sauce. Chill for several hours. Form into a ball and roll cheese ball in pecans until covered. Serve with crackers or vegetables.

Ham Roll Ups Recipe

1 lb. ham sliced thin but enough so it holds it's shape and can be rolled.

1/2 lb. cream cheese, at room temperature.

4 green onions sliced thin including some green

salt and pepper to taste

Mix the cream cheese, green onions, salt and pepper together. Spread mixture on ham slice and roll up ham. Cut off ends to even and then cut into four pieces. Put toothpick in each one to hold it together. Chill until ready to serve.

Mushroom

Tartlets Recipe

3 Tbl. olive oil

1 Tbl. minced garlic

1/4 cup finely minced shallots

2 cups finely chopped mushrooms

1/4 cup toasted, coarsely ground pecans

2 Tbl. each minced fresh chives and fresh basil

1/2 cups plus 1 tablespoon minced parsley

3 Tbl. sour cream

Salt and pepper, to taste

1/2 tsp. grated lemon zest

1 Tbl. grated parmesan cheese

pastry for two 10-inch pastry crusts

Preheat oven to 375° F. Place pastry on lightly floured surface. With floured three inch cutter, cut out rounds. Press rounds into tartlet tins; prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins; set aside.

In large skillet, heat olive oil. Add garlic and shallots; sauté one minute. Add mushrooms and pecans; cook until mushrooms are slightly soft (about two minutes). Stir in chives, basil, and 1/2 cup parsley. Remove from heat, fold in sour cream. Add salt and pepper. Spoon warm filling into baked shells. Combine remaining parsley, lemon zest and Parmesan; sprinkle over tartlets. Serve immediately.

Buffalo Turkey Dip

2 cups cooked turkey breast diced fine

8 oz. ranch dressing

8 oz. cream cheese

8 oz. Cheddar cheese shredded

3 celery stalks chopped finely

1/4 cup onion chopped finely

6 oz. hot sauce

Loaf of crusty bread or crackers.

Soften cream cheese. Mix all ingredients will. Let stand or put in refrigerator for at least one hour. Set out to reach room temperature if in refridge. Serve on bread or crackers.

Moondogg

Tiffin

Simple Eggnog Recipe

1 fresh country egg

sugar to taste

pinch of salt

1 Tbl. good whiskey or brandy

1 cup rich milk

1 tsp. vanilla

touch of nutmeg

Separate the egg, beating both the yolk and white. Add the sugar and salt to the yolk, then the whiskey or brandy, milk and vanilla. Lastly add the white of the egg. Mix and strain into a tall glass and serve cold. Grate a touch of nutmeg on top. 1 serving

Hot Buttered

Cinnamon Cider

2 quarts apple juice or apple cider

12 oz. apricot nectar

1 Tbl. brown sugar

1/2 tsp. allspice

1/3 cup butter

1/2 cup cinnamon liqueur

In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice. Cover and cook on low for five hours. Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup. Add 3/4 cup apple juice mixture. Garnish with orange slices, if desired. Serve immediately. Serves 12