1 (4)Oz. Cream Cheese, softened
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt
Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.
Sunday, November 28, 2010
MILKY WAY FUDGE
4 Regular-size Milky Way Bars
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
EGGNOG FUDGE
1 3/4 Cups Sugar
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
RITZ NUTTELLA WHITE CHOC. CRACKERS
80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish
Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish
Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.
WHITE CHOC. PEANUT BUTTER COOKIES
1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
CHEESECAKE DIP
8 Oz. Cream Cheese, softened
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
DISAPPEARING CREAM CHEESE CHICKEN
8 Oz. Cream Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
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