PEANUT BUTTER DIP

1/2 Cup Peanut Butter
8 oz. Vanilla Yogurt
1/2 Cup Cool Whip
Fresh Sliced Apples or Pears

Wisk the peanut butter and yogurt together until blended. Gently fold in the cool whip. Makes around 11/2 cups. Keep ref.

CHICKEN CHEESE BALL

2(5)oz. Cans Chunk White Chicken
2(8)oz. Cream Cheese, softened
2 Tablespoons Accent Seasoning
2 Tablespoons Worcestershire Sauce
3 Tablespoons Instant Minced Onions
1 Bag, Chopped Pecans

Mix all ings. together except the pecans. Roll into a ball and then roll in the pecans.Keep ref.

PICKLE RELISH CHEESE BALL

2 (8)oz. Cream Cheese
1 Small Onion, chopped fine
6-7 Olives, chopped fine
2-3 Tablespoons Pickle Relish
1 Cup Pecans, chopped

Soften cream cheese and mix with remaining ings. except the pecans. Roll into ball and cover with pecans. Keep ref.

PIMIENTO-CHEESE SPRED SANDWICHES

1(10)oz. Jar Pimiento-stuffed Green Olives
1 Cup Shredded Cheddar Cheese (4)oz,
1/4 Cup Mayo or Salad Dressing
1 (3)oz, Cream Cheese, Softened
Dash Ground Red Pepper
16 Slices of Cocktail Rye Bread

Reserve 16 whole olives for.garnish.Chop remaining olives and place in a medium bowl. Add cheddar cheese, mayo, cream cheese and red pepper. Beat with a electric mixer on medium until blended. Spread arond 2 tablespoons cheese mixture on 8 of the bread slices. Top with the remaining bread slices.Cut each sandwich diagonally in half. Garnish appetizer with one whole olive secured with a thoothpick.

STUFFED PORTABELLA MUSHROOMS

4-6 Medium Portabella Mushrooms 
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped  
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese 
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste   


Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.

VEGGIE PIZZA APPETIZERS

2 Packs (8oz.) each Crescent Dinner Rolls
1 (8oz.) Pack Cream Cheese or Tub
1/2 Cup Miracle Whip Dressing
1 Teaspoon Dill Weed
1/2 Cup Onion Powder
1 Cup Each, Sugar Snap Peas and Quartered Cherry Tomatoes
1 Cup Each, Chopped Yellow Pepper, Radishes and Shredded Carrots
2 Green Onions, chopped

Heat oven to 350.Unroll each pack of rolls into 2 rectangles. Press into bottom and up sides of a 15 by 10 in. pan making sure to press seams together good. Bake 11 to 13 minutes or until golden brown Mix cream cheese, seasoning and dressing together until well blended. Spread on crust and top with remaining ings. Ref. for 2 hours.

CUCUMBER SANDWICHES

These may not sound very good but are. I like to make them witht the long english cucumbers that you can find now that it is winter. But of course they are best with home grown cukes in the summer.

1 Loaf White or Wheat Bread
3 oz. Cream Cheese
2 Teaspoons Mayonnaise not Miracle Whip
1 Teaspoon Minced Fresh Garlic
2 Teaspoons Dry Italian Seasoning
Salt and Pepper

In a food processor or medium bowl add the cream cheese, mayo and garlic, italian seasoning, salt and pepper and mix or blend  until they are all blended good. Spread on 4 pieces of bread. Take and wash cucumbers good and dry. You can either peel or not peel them. Slice thin and put over top the cream cheese mixture. Sprinkle with salt and pepper. Put the other piece of bread on top and then you can cut the crust off the bread and then cut into 4 pieces. Very good.

EASY CHEESE STICKS

12 Pieces String Cheese
12 Egg Roll Wrappers
Oil for deep-frying
Marinara or spaghetti sauce for dipping

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

HOT BUFFLO CHICKEN WONTONS

2 Cups Shredded Cooked Chicken
1/4 Cup Original Philly Cooking Creme
1/2 Pack Dry Ranch Dressing
1/4 Cup Bufflo Sauce more or less to your liking
Wonton Wrappers

Mix all ingredients until combined fully. Place a tablespooon of mixture in each wonton, fold wonton to form a triangle, press around filling to remove air and seal edges with a little water. Place on a plate with a damp paper towel over them until ready to fry. Heat oil in a deep fryer or duch oven and fry until golden brown.

HAM AND CRANBERRY CREAM CHEESE SANDWICHES

1/2 Cup Cream Cheese, best if using the tub cream cheese
1/2 Cup Whole Berry Cranberry Sauce
4 Slices Cinnamon Swirl Bread, crust removed
6 Slices Thin Slice Smoked Ham or Turkey around 11/2 Lbs.

Combine cream cheese and cranberry sauce, mixing well. Spread a heaping teaspoon of the cream cheese mixture onto each bread slice. Top half of the bread pieces with two slices of the meat. Place remaining bread, cream cheese side down, onto meat. Cut each sandwich into four trianles using a sharp knife.

CREAM CHEESE SAUSAGE BALLS

1Lb. Hot or Regular Sausage, uncooked
8 oz. Cream Cheese, softened
11/4 Cup Bisquick
4 oz. Cheddar Cheese, shredded

Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls can be frozen uncooked. If baking frozen, add a few minutes to the baking time.

SARDINES AND TRISCUTS

1 Can Sardines
1 Jar Mustard
1 Box Triscuts

Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.

UGLIES

1 Lb. Ground Beef or Chuck or Turkey

1/2 Cup Chopped onion
1/2 Teaspoon Garlic Powder
11/2 Cups BBQ Sauce
1(10oz.) Can Refrigerated Biscuit Dough
2 Cups Shredded Cheddar Cheese

Preheat oven to 400 degrees. Lightly grease 8 muffin cups. In a large skillet cook the meat, onions and garlic powder until evenly brown. Drain off the grease. Stir in the barbeque Sauce and simmer for 4 minutes. Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuits in the muffin tin and fold up sides to create a cup shape. Fill
each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

TOMATO MELTS

1 Pack English Muffins
1 Bag Sharp or Cheddar Cheese
2 Large Tomatos
1 Jar Parmesan Cheese

Take the muffin and pull apart. Add some cheddar cheese to the top of it. Then put a slice of tomato on it. Sprinkle powdered parmesan cheese over the top of the tomato. Broil for 5 minutes or until cheese melts.

BAKED FETA CHEESE

6 Oz. Crumbled Feta 
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced   
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.

EASY CHEESE FONDUE

1/2 Cup Butter
1/4 Cup All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Worcestershire Sauce
11/2 Cups Milk
2 Cups Cheddar Cheese, shredded
For Dipping:

Any variety of bread, cut into cubes
Little Smokie
Apple Slices
Pine Apple Chunks
Pear Chunks
Pretzels

For the fondue, melt the butter into a medium saucepan over medium heat. Whisk in flour, salt, pepper, mustard, and worcestershire sauce until smoth. Cook one minute. Gradually add the milk while constantly stirring. Bring to a boil, cook 2 minutes or until thickened, stirring often. Reduce heat. add cheese, stirring until melted. Transfer to a fondue pot or crockpot to keep warm. Serve with the sides for dipping.

BEST EVER ONION RINGS

3 Large Yellow Onion or 1 extra, exta large
Flour for coating
1 Cup Buttermilk
Plain Bread Crumbs
Cracker Meal
Salt
Oil for frying
Parmesan Cheese

Slice the onions about 3/4 inch thick to create rings. Soak them in ice water for 2 hours. Drain well. In a medium bowl mix equal parts of bread crumbs and cracker meal.(Crackers crushed fine in a ziplock bag) Season with a little salt. Using three different bowls make up the coating. In first bowl add the flour. In second bowl add the buttermilk, and in the third add the bread/cracker crumbs mixture. Coat the rings in the flour, shaking them slightly to get excess flour off them. Dip the flour coated rings into the buttermilk, allow excess to drip off. Then cover them well witht he bread crumb/cracker meal mixture. Stack the breaded onion rings slanted on a plate or baking sheet. Place in ref. overnight. The next day fry in hot oil until brown and crispy. Drain on paper towel or wire rack. Season at once with a little salt and parmesan cheese.

CHEESECAKE STRAWBERRIES

1 Carton or more Strawberries, washed and dried
8 Oz. Pkg. Cream Cheese, softened
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla
1 Sleeve Graham Crackers
1/2 Cup Mini Chocolate Chips

Cut the hulls off washed strawberries. Take a knife and core the strawberries, don't cut thru to the outside tho. In a bowl mix the cream cheese and powdered sugar together. Take a ziplock bag and put this mixture in it. Snip off the end and squeeze the filling into the strawberries. Let it come up to the top of the berries. Take another ziplock bag and put the graham crackers in it and crush them.  Pour into a small bowl. Dip the strawberries into the graham crackers. Take and put the choc. chips in a bowl in mircowave and melt them. Let cool just a little. Take a ziplock back and put the melted choc. in it. Snip off the end and drizzle the choc. over the strawberries. Very good.

MOZZARELLA CHEESE PUFFS

These are so good and real easy to make.

1 Cup Water  
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese

Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.

BAKED CHEESE AND CRACKERS

1 Box Shredded Wheat Crackers or Town House Crackers

Spread:
11/2 Cups Mayonnaise
2 Cups Mozzarella Cheese, shredded
1 Can Ripe Olives, drained and chopped
6 Green Onions, sliced

Place creackers with edges touching on cookie sheet. Mix cheese spread. Spread on crackers. Bake on 250 for 20 minutes. Serve hot.