Southwest Corn and Walnut Dip
2 (8-ounce) packages cream cheese, softened
1/4 cup vegetable oil
1/4 cup fresh lime juice
1 tablespoon cayenne pepper
1 tablespoon cumin
1/2 teaspoon salt
Dash black pepper
1 (11-ounce) can shoepeg (white) corn
1 cup walnuts
1 onion, chopped
In large bowl, beat together cream cheese, oil, lime juice, cayenne pepper, cumin, salt and pepper until smooth. Stir in corn, walnuts and onion. Serve with tortilla chips. Makes 4 cups.
— Celes’ Shuck
2 (8-ounce) blocks of cream cheese, softened
3 green onions, chopped, including the green part
1 small jar dried beef, diced small
1 small jar diced pimentos, drained
1 package of dry ranch dressing
1 small container of sour cream
1/2 cup of diced black olives
1 (10-pack) of (10-inch) flour tortillas
Mix together the cream cheese, onions, beef, pimentos, dressing, sour cream and olives.
Spread onto each tortilla and roll up. Put in fridge for at least 30 minutes to harden, then cut across the roll to create pinwheel-type slices. Put on serving tray and stand back.
— Carole Brooks
Pumpkin Butter Spread
8 ounces cream cheese
1 small jar pumpkin butter
3-4 pieces of bacon (crumbled)
1/4 cup green onions (chopped)
1 cup pecans (chopped)
Combine all ingredients and serve with rice crackers.
Serving suggestion: Cut the top off a small pumpkin and clean out the seeds. Use the pumpkin as a serving vessel for this spread.
— Wanda Radcliffe
1 box medium-size mushrooms
1 jar bacon bits
1 (8-ounce) package cream cheese
Remove stems from mushrooms and discard. Wash mushrooms; drain. Combine bacon bits and cream cheese. Fill mushrooms caps with cream cheese mixture. Bake 15-20 minutes at 350 F or until juice runs from mushrooms onto pan. Serve warm.
— Marietta Hamby
Spicy Shrimp Bruschetta
1 baguette, cut into 24 diagonal slices
2 tablespoons olive oil
1/3 cup reduced fat mayonnaise
4 scallions, thinly sliced
1/4 cup chopped gherkins
1 tablespoon chopped capers
1 tablespoon tomato paste
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
8 ounces cooked shrimp, roughly chopped
1 tablespoon chopped chives
Preheat oven to 375 F. Brush baguette slices on both sides with olive oil and place on a rimmed baking sheet. Bake for 10 minutes, turning over halfway through. Let cool.
In a large bowl, combine mayonnaise, scallions, gherkins, capers, tomato paste, lemon juice, paprika, cayenne and shrimp; stir well. Spread mixture onto baguette slices; sprinkle with chives. Serve.
— Aurelia Brewer
Crunchy Potato Balls
2 cups very stiff mashed potatoes
2 cups finely chopped fully-cooked ham
1 cup (4 ounces) shredded cheddar or Swiss cheese
1/3 cup mayonnaise
1 egg, beaten
1 teaspoon prepared mustard
1/4 teaspoon pepper
2 to 4 tablespoons all-purpose flour
1 3/4 cups crushed cornflakes or panko bread crumbs
In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper; mix well. Add enough of the flour to make a stiff mixture. Chill. Shape into 1-inch balls; roll in flakes or crumbs. Place on a greased baking sheet. Bake at 350 F for 25-30 minutes. Serve hot. Makes about 6 dozen.
Note: These are good way to use up leftover mashed potatoes. You may substitute ground sausage for the ham bites.
— Linda Morris
2 cups pecan halves
2 green onions, chopped
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
12/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 300 F. Combine all ingredients and spread on ungreased cookie sheet in a single layer. Bake for 10 minutes or until pecans are toasted. Watch carefully so pecans will not burn.
— Glenda Ashley
1 package thinly sliced ham (such as DAK’s)
2 (8-ounce) packages cream cheese (room temperature)
1 jar pickled hot okra (drained)
Lay ham slices on paper towels in a single layer. Allow them to dry on the paper towels. Spread cream cheese on the ham. Sprinkle each slice with garlic salt. Cut the ends off of the okra. Place on the ham slices parallel with the long side of the ham. Roll up. Once rolled, put in refrigerator for at least an hour. When ready, cut the rolls into bite-size slices and secure with toothpick.
Note: This recipe can be adjusted according to the amount of guests you’re wanting to serve.
— Candice McCallie
Celery-Stuffed Salmon Spread
1 can Double Q salmon, drained
2 boiled eggs, chopped
1 diced celery stalk
1 tablespoon sweet relish
1 1/2 tablespoons diced pimento
1/2 teaspoon mustard
2-3 tablespoons mayonnaise
Black pepper, to taste
4-6 celery stalks for stuffing
Combine all ingredients except celery stalks and paprika. Clean and dry celery stalks and cut into thirds. Spoon salmon spread onto celery sections. Sprinkle with paprika and serve on platter or plate.
— Lynetta Iles
Sesame Chicken Bites
1/2 cup dry bread crumbs
1/4 cup sesame seeds
2 teaspoons minced fresh parsley
1/2 cup mayonnaise
1 teaspoon onion powder
1 teaspoon ground mustard
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Honey mustard sauce:
3/4 cup mayonnaise
4 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
In a large resealable bag, combine the bread crumbs, sesame seeds and parsley; set aside. In a small bowl, combine the mayonnaise, onion powder, mustard and pepper. Coat the chicken pieces in mayonnaise mixture, then add to bread crumb mixture, a few pieces at a time, shaking to coat well.
In a large skillet, sauté chicken in oil in batches until juices run clear, adding additional oil as needed.
In a small bowl, combine sauce ingredients. Serve with chicken. Makes 8-10 servings.
— Willie Mae Plumlee
Famous Eight-Can Soup
1 pound ground beef or ground turkey
Rotel tomatoes (spicy)
Chili without beans
Chili with beans
In skillet, brown ground beef, drain grease and put in crock pot. Add remaining ingredients and let cook on low all day long. May be prepared on stove.
— Barbara Walker
Creamy Crab Dip
1 (8-ounce) package of cream cheese, softened
1 (6-ounce) package of crab meat (Can be found in a package near the tuna, salmon, etc.)
1 tablespoon minced onion
1/4 cup mayonnaise
2 tablespoons cocktail sauce
1/4 teaspoon horseradish
Mix all ingredients together in a large bowl. Chill for at least 1 hour before serving. Serve with assorted crackers. Makes 12 servings.
— Stephanie Ramsey
2 cups sugar
2 1/2 cups water
1 cup fresh lemon juice (3-4 lemons)
1 cup fresh orange juice (2-3 oranges)
1 (6-ounce) can frozen pineapple juice concentrate, undiluted, thawed
2 quarts ginger ale, chilled
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes; remove from heat and stir in lemon, orange and pineapple juices. Refrigerate. Just before serving, combine with ginger ale in a large punch bowl. Makes 3 quarts (16-20 servings.
— Joyce Rogers
Olive Cheese Ball
4 ounces sharp cheddar cheese, shredded
1 (8-ounce) package softened cream cheese
1 (4 1/2-ounce) can deviled ham
1/2 cup pitted, chopped ripe olives
1/2 cup finely chopped pecans
Let all cheeses come to room temperature and beat both until well blended. Beat in the ham and stir in olives. Chill. Shape in large ball and roll in pecans. Serve chilled.
— Carolyn K. Childs
Baked Brie with Pistachio and Cranberry Crust
1 long baguette, sliced on diagonal in 1/4 inch thick slices
1-2 tablespoons olive oil
1/4 cup shelled and chopped natural pistachios
1 whole ripe brie-type cheese,, about 1 1/2 pounds.
1/3 cup dried cranberries.
Twenty four hours before the party: Preheat oven to 350 F. Spread baguette slices on two baking sheets and brush tops lightly with olive oil. Stagger sheets on oven racks and bake 5 minutes. Rotate baking sheets and continue baking 5-7 minutes or until golden. Cool and put in tins or resealable bags. Shell and chop the pistachios. Cover and set aside until ready to use.
The day of the party slice off the top of the brie. (Don't discard — it can be used for snacking later.) Place the cheese in a small baking dish. Combine pistachios and dried cranberries. Pat gently into the top of the cheese. Cover with plastic wrap and refrigerate. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350 F. Discard plastic wrap and bake cheese about 15-20 minutes. The center of the cheese will still be a little firm but the outer edges will be soft and warm. Remove from the oven, let set a minute, then transfer to a round serving platter with a wide spatula. Surround with the baguette slices, decorate the platter with sprigs of rosemary and dried cranberries and serve. Makes 12 servings.
— Marti Weisbrich