Appetizer

Jalapeno Pepper Jelly
makes 6, 1/2 pint jars
3 peppers -one each -red, yellow & green
6 diced jalapeno peppers
1 1/2 cups cider vinegar
6 1/2 cups white sugar
1 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin

DIRECTIONS
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly.. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 10 minutes.

this made 16 4 0z jars and it is delicious
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Meatball Bites

1 can (12 ounces) flaky biscuits
10 frozen, cooked Italian style meatballs, thawed and cut in half
2 stick string cheese, each cut into 10 pieces.
2 Tbsp. Parmesan cheese.
1 tsp Italian seasoning
1/4 tsp. garlic powder
1 cup pizza sauce, warmed

Preheat oven to 375F.

Cut each biscuit in half horizontally.

Flatten each half into a 3-inch round.

Place one meatball half and one string cheese piece in center of round.

Wrap dough around meatball and press edges to seal.

Place seam side down on an ungreased baking sheet.

Once all balls have been placed on sheet, sprinkle evenly with Parmesan cheese, italian seasoning and garlic powder mixture made prior.

Bake for 20 or until golden brown and biscuits are no longer doughy in the center.

Serve with warmed pizza sauce for dipping.

Makes 20.
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Pickles With a Twist

1 gallon whole kosher dill pickles
1/4 jar of TABASCO sauce
3-5 cloves of garlic, crushed
1 Tablespoon celery seed
4 cups of sugar
3/4 tsp alum

Drain juice from pickles and discard. Cut pickles into slices of your choice of thickness 1/4 to -inch or so. Return chopped pickles to their own jar.

Add sugar and ALL other ingredients to the jar. SHAKE, stir, roll, etc. the jar until all sugar has dissolved into liquid. This will take a few hours, and DON"T refrigerate yet. When liquid state has been reached you are ready to refrigerate.

Allow to marinate for a few days. The brine can be used for another batch if you want. You can easily make a smaller batch, but the large jars are much cheaper and they keep for a long time. People who don't even like 'pickles' like these. =====================================

Christmas Party Pinwheels

2 8oz pkgs. cream cheese softened
1 pkg. dry ranch mix
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup chopped green onions
1 cup shredded cheese

Mix all together; spread on tortilla shells (about 4),

Roll up tightly,

wrap in plastic wrap,

refridgerate for at least 2 hours.Slice

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Spinach Ball

3 oz each crumbled blue cheese and cream cheese
1 10 oz frozen chopped package of spinach --thaw and squeeze dry. ( chopped)
2 tbs mayo
1 Tsp of Worchestershire sauce.
1/4 cup finely chopped onion
2 cloves of garlic, minced Chopped pecans

Combine all ingredients except nuts and mix well.
Form into a ball and roll into the chopped nuts.

Cover with plastic and chill well overnight is best~

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Easy and tasty.

Wilson Dip

8 oz cream cheese softened
2 hard boiled eggs chopped Chopped
onions to taste--usually use about 1/4 cup
1/2 -3/r Worcestershire sauce
1/2-3/4 cup chopped olives (with pimento)


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Wow, what a delicious dip!!

BACON JALAPENO DIP
8 oz cream cheese, softened
1/2 cup mayo
1 bunch green onions, sliced
7-8 bottled jalapenos
1 tomato, chopped
1 cup shredded cheese
1 pkg bacon, cooked, crumbled

Mix altogether. Bake 20-30 minutes.
Serve with crackers or tortilla chips.

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Texas Cranberry - Jalapeno Relish

1 pkg (12 oz.) fresh or frozen cranberries-(wonder about canned whole berry?
1 whole lime
3/4 cup granulated sugar
1 to 2 jalepeno peppers,
1/4 cup chopped fresh cilantro

Place cranberries in food processor fitted with steel blade; process until coarsely chopped.

Transfer to bowl.

Cut lime with peel, into small chunks.

Process until finely diced.

Add to cranberries along with sugar and jalapeno.
Mix in cilantro.

Refrigerate relish several hours to allow flavors to mellow and blend.

Serve chilled or at room temperature as relish to accompany roast turkey.

Makes about 2 1/2 cups.

spread softened cream cheese on a plate and spoon this over the top.

Dip with whatever!


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Black Bean Dip:
1 (1 lb) can black beans, drained
1 (8 oz) can tomato sauce
1/2 c. shredded cheddar cheese
1 tsp. chili powder (adjust to taste)

Mix in saucepan and heat over medium heat just till bubbly.

Use large spoon or potato masher to mash some of the beans to thicken.

Sprinkle with additional cheddar cheese, if desired.

Serve warm with tortilla chips or raw veggies.


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Cheese Ball
8 ozs.cream cheese,softened
1/2 cup mayonnaise
1/4 cup bacon bits
1/2 tesp.garlic powder
1/2 tesp.onion powder

Cream the cream cheese and mayonnaise well.
Add the garlic and onion powder,mix.
Add the bacon bits,mix.
Form into a ball on a serving plate,cover with saran wrap and refrigerate to set.
Serve with your favorite crackers.Better made befor hand,I usually make it in the morning for the evening.

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My family's favorite

(make up to a week ahead and at least 2 days ahead)

1 8 oz. block room temp cream cheese
8 oz. (2 c.) shredded cheddar; I like extra sharp
1/2 stick room temp butter
2 tsp dry mustard
1 tsp Worcestershire
1/8 to
1/4 tsp cayenne pepper

Optionals to roll the ball/logs in:

Toasted chopped nuts, dried parsley, toasted sesame or poppy seed -

whatever you like.

Beat all ingredients until well blended and smooth.

Chill until easy to handle.

Shape into a large ball (or 2 small or a log/logs)

and roll in whatever you like.
Store airtight.
Serve room temperature.

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Cheese Ball

2 package cream cheese softened
1 20 oz can crushed pinapple in juice chopped
onion chopped
green pepper
Lawry's seasoned salt
chopped nuts (walnuts or pecans work well)

Drain pinapple well and combine with cream cheese.
Add green pepper, onion, and seasoned salt to taste.

Form into a ball and roll in chopped nuts.

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Bacon Wrap

1/2 slice of bacon around a Club cracker.

Place on cookie sheet or in pan.

Sprinkle all with brown sugar.

Bake 25 minutes at 350 degrees.

Had these last night at a Christmas party and they were really delicious.

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Pickle Wraps.

Spread onion and chive cream cheese on a slice of dried beef

and roll up a midget pickle in it.

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SUMMER SAUSAGE very easy to do.

It's like the store bought kind, but much better, in our opinion. Serves: 4 rolls of summer sausage


Ingredients:
2 lbs. ground beef
1 cup cold water
2 tablespoon fast cure salt, only
1 tablespoon liquid smoke (if using smoker, don’t put in liquid smoke)
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon whole mustard seed
1 teaspoon cumin 1 teaspoon crushed red hot pepper
1 teaspoon pepper

Instructions: Combine all ing., mix well.
(potato masher works well to mix this up)


Roll into 4 rolls, Wrap in plastic wrap, beat to make firm


Refrigerate 24 hours.

Place on rack Bake 300 1-1/4 hours. At least.

check for doneness
When done place on racks to cool.

Then wrap in foil and refrigerate

wrap each roll in saran wrap, very good.
Kinda twisting the ends like for handles.

Then you just hang on to both ends and beat it on the counter,
kinda turning it to keep in in a "roll" type shape.
Just do this a few times.

Then press the ends up against the ends and go to the next roll.

garlic juice Notes: These are sold in spray bottles or in small jars.

Look for them in the spice section of larger supermarkets.

To make your own: Strain the juice from a jar of minced or pressed garlic.

Substitutes: granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice)
OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)

we doubled with a pkg of 4 1/2 lbs hamburger. got 9 rolls.

Baked rolls was about 4-5 inches long and around 2 inches thick.

Reddish in color and have a very nice spicy taste.


All 9 rolls fit on a cookie sheet for the baking. They do shrink some.

We froze wrapped in plastic wrap and foil.

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Hamburger Dip Recipe

1 lb. Ground Beef
1/2 Cup Green Pepper
1/2 Cup Onion

Sautee Green Pepper, Onion and Beef together.

Then add the following (I usually put mine together in a crock pot or fondue):

1 cup Parmesan Cheese-not powder
8 oz. Cream Cheese
8 oz. Can Tomato Sauce
1/4 Cup Ketchup
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Salt
1 Tablespoon Sugar Salt and Pepper to taste!

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BBQ Sauce for Cocktail Weiners or Meatballs

2 c. BBQ sauce
1/2 c ketchup
3 TBSP Worcestershire sauce
1 TBSP brown sugar
1/2 c. grape jelly
1/2 c. water
3# cocktail weiners or meatballs.

Mix and place all in Crockpot. tastes great.

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Was this ever good and not to mention how pretty it looked.
This appetizer broke the speed barrier, it was the first one gone~~
~~ Loved it, Loved it~~

Cranberry-Caramelized Onion Cheese Spread

Ingredients: 8-oz soft cream cheese
4-oz crumbled blue cheese
1 cup of finely shredded cheddar cheese
2 tsp vegt oil
1 medium onion, sliced and quartered
1 tsp plus 1/4 cup of sugar divided.
1 cup of fresh or frozen cranberries
1/4 cup of water
1 Tbs balsamic vinegar
1/4 cup coarsley chopped walnuts

Assorted crackers

Combine the cream cheese and the blue cheese, beat till smooth and creamy.

Add the cheddar cheese. Beat till well blended.

Spread in a shallow serving bowl.

Cover and chill for at least 1 hour to blend the flavors.

Heat the oil and add the onion, cook and stir for 2-4 minutes.
Reduce the heat and add the sugar. Cook for 10-12 minutes.
Remove the onion and set aside.

In the same skillet combine the cranberries and sugar and water.
Cook on medium heat for about 5 minutes until the cranberries pop and the mixture thickens.
Stir in the vinegar and add the onions.

Spoon over the cheese spread and sprinkle with the walnuts.

Serve with crackers.

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Sausage Dip

2 pounds pork sausage -- Jimmy Dean
4 packages cream cheese -- 8 oz. each
2 cans tomatoes with green chilies -- Rotel

Brown the sausage - drain if necessary.

Add the cream cheese and Rotelle

heat until all the cream cheese is melted and smooth.
Mix well.
Put in crockpot.
Serve with Tostitos Scoops.

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Grape Jelly with Chili Sauce Meatballs or Cocktail Weiners
(appetizer)

One 12 oz. bottle of chili sauce and
12 oz. grape jelly (or half a bottle of 32 oz. jar);

double this recipe depending on the amount of meatballs or hot dogs or smokies.

Mix and place all in Crockpot.