Finger Sandwich Fillings

Michelle Moore
* Raisins worked into cream cheese.
* Cream cheese and well drained pineapple between very thin bread.
* Green pepper, pimento and olives with mayonnaise.
* Cream cheese mixed with chopped nuts, bananas, crushed pineapple.
* Chopped stuffed olives and nuts moistened with mayonnaise.

Chocolate Chip Cheese Ball

1 (8 ounce) softened cream cheese, 1/2 cup softened butter (no substitutes), 1/4 teaspoon vanilla extract, 3/4 cup confectioners sugar, 2 tablespoons brown sugar, 3/4 cup miniature semi-sweet chocolate chips, 3/4 cup finely chopped pecans, chocolate graham crackers.

In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add sugars. Stir in chocolate chips. Cover bowl and refrigerate for at least two hours.

After refrigerating, put cream cheese mixture in the center of a large piece of plastic wrap and shape into a ball. Refrigerate for at least one hour. Before serving, roll cheese ball in pecans. Serve with chocolate graham crackers.

Dale’s Cheese Ball

Kristie Markham
2 packages of softened cream cheese, 2 capfuls of Worcestershire sauce, 1 bunch of green onions, 2 packs (6 ounces) of deli sliced roast beef (found in cold-cuts refrigerated section of grocery store), 2 capfuls of Dale’s Steak Sauce, 1 teaspoon of Accent.

Chop each package of beef into small squares. Chop tops of green onions. Using a fork, mix all ingredients in a bowl. Form a ball. Refrigerate for firmness. Serve with Sociable crackers or Wheat Thins.

Fried Cheese Balls

Kristie Markham
2 pounds of cubed American cheese, 1 egg, 1/2 to 1 cup of flour in a Ziploc bag, Lawry’s Seasoning Salt, 1/2 cup milk, cooking oil.

Mix egg and milk in a blow. Dip cheese cubes into the egg mixture then shake in the Ziploc bag to coat with flour. Repeat.

Heat oil to 350 degrees. You can use a pan, but make sure the balls are covered in the oil. Dip balls into hot oil. They will cook fast. When lightly brown, remove from heat and sprinkle with Lawry’s Seasoning Salt. This gets messy if the cheese is cooked too long so again, just lightly brown. Serve hot.

Chicken and Rice Wraps

(Kellie’s Note: I found this recipe online years ago. I love chicken and rice wraps for their simplicity and huge yield (66 wraps!). My children, ages 3 to 14, give this recipe high marks.  I wish I knew who to give credit to but I long sense lost the web address.)

1 lb boneless skinless chicken breast, cooked and shredded, 2 cups water,1 cup mild salsa,1 package taco seasoning mix, 2 cups uncooked instant rice, 8 oz shredded cheddar cheese, 8-12 flour tortillas. (I use 66 small tortillas)
In a skillet or saucepan combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice. Simmer on low for 5 minutes. Spoon mixture into center of tortillas, sprinkle with cheese and wrap.

To freeze: wrap each folded tortilla in aluminum foil and place in a 1 gallon freezer bag.

To serve: Reheat in oven for 10 minutes or until heated through.
Great as a snack, lunch, or dinner when served with salad. Additional tip: if you get tired of making wraps, fill a casserole dish and sprinkle with cheese and it’s a great casserole.

Mini Pecan Muffins

Lori Palmer
1 cup light brown sugar, 1/2 cup plain flour, 2 eggs, 2/3 cup melted butter, 1 cup chopped pecans.
Mix all ingredients together. Drop batter into greased mini muffin pans. Bake at 350 degrees for 8 to 10 minutes.

Chocolate Chip Cheese Ball

1 (8 oz) package softened cream cheese, 1/2 cup softened unsalted butter, 1/4 teaspoon vanilla extract, 3/4 cup powdered sugar, 2 tablespoons brown sugar, 1 cup mini semi-sweet chocolate chips, 1 cup finely chopped pecans.
Beat the cream cheese, butter and vanilla until well blended. Add sugars and beat until mixed. Stir in chocolate chips. Refrigerate for at least 2 hours to set.
Shape cream cheese mixture into a ball by wrapping in Saran wrap and forming. Put back in refrigerator for at least another hour. Just before serving roll the cream cheese ball in pecans.
Serve with chocolate graham crackers.

Deviled Eggs

6 hard-cooked eggs, 2 tablespoons mayonnaise, 1 tablespoon softened butter, 1/4 teaspoon salt, 1/4 teaspoon dry mustard, paprika, fresh parsley sprigs.
Slice hard-cooked eggs in half length wise; carefully remove the yolks. Mash egg yolks and stir in mayonnaise, butter, salt, and mustard. Pipe (or spoon) egg yolk into white halves. Sprinkle lightly with paprika and parsley sprigs. Makes 1 dozen deviled eggs.
Piping made easy for deviled eggs: place egg yolk mixture in a Ziploc bag. Cut a hole in one corner and press the bag to squeeze the yolk mixture into egg halves.

Easy Fruit Dip

Martha Smith, December 2006 MMCW website
1 (7 oz) jar marshmallow creme, 1 (8 oz) softened cream cheese, 1 (8 to 12 oz) Cool Whip, 2 to 3 tablespoons of honey.
Mix all ingredients together until creamy. Refrigerate. Serve with fresh fruit.

Mexican Corn Dip

Nancy Harp
1 can drained Mexican corn, 1 cup shredded Parmesan cheese, 1 cup shredded Pepper Jack, 1 cup mayonnaise, 1/4 cup chopped jalapeno peppers.
Mix together and bake uncovered at 350 degrees for 30 minutes. Serve with chips of choice.

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