EASY PIMENTO CHEESE SPREAD

1 (8)oz. Cream Cheese, room temp.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper

In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.

CREAM CHEESE OLIVE SPREAD

8oz. Cream Cheese, softened
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper

Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.

CINNAMON BREAD SANDWICH

1 (16)oz. Box Cream Cheese, softened
1/4 Cup Sugar
2 Teaspoons Cinnamon or ever how much you like
Cinnamon or Raisin Bread, sliced
Chopped Walnuts or Pecans

In a medium sized bowl mix the cream cheese, sugar and cinnamon and the nuts if using. Spread over the bread to make a sandwich.

EGG SALAD

6 Hard Boiled Eggs
2 Tablespoons Sweet Pickle Relish
1 Small Onion, chopped
3 Tablespoons Mustard or Mayo
Salt and Pepper

In a bowl chop the eggs and then add the relish and mustard or mayo. Salt and pepper this.  I like to add the onion when I get ready to serve this as sometimes it makes it bitter. Keep ref.

DEVILED HAM SANDWICH SPREAD

This spread is so easy to make and good for parties or showers.

8 oz. Cream Cheese, softened
1 Can (4.25)oz. Deviled Ham Spread
1/2 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Tsp. Red Devil Hot Sauce

In a small bowl, mix cream cheese and the ham spread, the green onions and pimentos and hot pepper sauce. Chill, covered for 30 minutes for the flavors to blend. Serve on crackers or bread. Or can use as a dip for chips or vegs.  Let sit out a little while if using for bread so it will spread. I like to just put the green onions in last before I use it as to me they seem to get bitter if they sit to long in this spread. Or you can just use regular onions, chopped. Keep ref.

BOLOGNA SPREAD

BOLOGNA SPREAD  2 LBS. OF BOLOGNA 1/2 PINT OF MIRCLE WHIP OR HELIMANS MAYO 1/2 JAR OF SWEET RELISH SWEET PICKLES, CHOPPED FINE 1 BAG CHEDDAR CHEESE ONIONS, IF YOU LIKE CHOPPED FINE BOILED EGGS IF YOU LIKE CHOPPED FINE Procedure GRIND THE BOLOGNA UP IN A FOOD PROCESSER OF HAVE GROUND AT STORE. ADD THE PICKLE RELISH AND CHOPPED PICKLES FOR CRUNCH. ADD THE MIRCLE WHIP MAY TAKE MORE. JUST WORK WITH IT. THEN ADD THE ONION IF YOU LIKE. DONT PUT THE ONION IN UNTIL THE DAY YOU ARE GOING TO SERVE IT AS IT MAY MAKE THE SPREAD TASTE BITTER. I LEAVE THIS OUT. YOU CAN ALSO ADD SHREDDED CHEDDAR CHEESE AND BOILED EGGS. BUT I DONT LIKE THE EGGS IN IT. MAKE SURE IT IS KEPT REF. UNTIL READY TO SERVE. IF MAKING SANDWICHES UP FOR PARTY PUT A SMALL LAYER OF MIRCLE WHIP ON EACH PIECE OF BREAD SO THEY WILL NOT BE SOGGY. KEEP IN REF. UNTIL YOU ARE READY TO SERVE THEM. 2 LBS. OF BOLOGNA MAKES A LOT OF SANDWICHES.

PEANUT BUTTER SPREAD

This is one of the old time recipes for a quick sandwich or as a dip. Some people even eat this with biscuits or on Ritz crackers. .

Peanut Butter Spread
1 cup peatnut butter smooth or crunchy I like Peter Pan
1/2 cup clear Karo syrup
1/2 cup marshmallow cream
Mix all together and if it is to thick add some more syrup to it. You just have to work with this to get it how you like it. You also can use the dark Karo syrup.

You can also take dark Karo syrup or maple flavored pancake syrup  and mix in with softened butter and eat this with  a biscuit for breakfast. One of the old timer recipes.