Chocolate Chip Cheese Ball
Kellie Renfroe
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
Loi Palmer, April 2006 MMCW
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.
Pinwheels
Kellie Renfroe, November 2006
1 (8 oz) package cream cheese at room temperature, 1/4 cup chopped
pecans, thin sliced ham (Bryan lunch ham in the rectangle slices works
well).
Blend cream cheese and pecans together. Spread onto slices
of ham and roll into a log. Secure with 3 or 4 toothpicks and slice
into bite-size portions.
This is a fun recipe for older children
to make as appetizers. An additional ingredient that can be added to
the filling is sliced green onions.
Pumpkin Pie Dip
Loi Palmer
1 (8 oz) softened cream cheese, 1 (15 oz) can pumpkin, 1 cup powdered sugar, 2 tablespoons cinnamon, 1 tablespoon nutmeg.
Cream all ingredients together. Serve with Ginger Snap cookies.
Quick Buffalo Chicken Dip
Loi Palmer, August 2005 MMCW
1 (8 oz) package of softened cream cheese, 1 can white chicken meat, 1 cup shredded Mexican cheese, 1/2 cup Ranch dressing, 1/2 cup Frank's Hot Sauce, 1/2 cup black or green olives (optional), 1/2 cup cilantro (optional)
Mix cream cheese, Ranch dressing, and Frank's Hot Sauce together. Add the olives and chicken meat along with 1/2 cup cheese. Spread mixture out in a glass pie dish or small Pyrex dish. Sprinkle rest of cheese on top. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with cilantro and serve with chips or crackers. This will disappear in minutes! To-Die-For Cheese Dip
Sharon Samples
1 (12 oz) cream cheese, 2 chopped green onions, 12 crushed Ritz
crackers, 1/2 cup real bacon bits, 1 cup mayonnaise, 1 (8 oz) package
shredded Swiss / Co-Jack or Colby cheese.
Mix cream cheese,
mayonnaise, onion, and cheese. Spread in a microwave safe shallow dish
(pie plate, stone baker). Top with Ritz crackers and bacon bits.
Microwave on high until hot and bubbly (approximately 7 minutes). Serve
warm with bagel chips or crackers.
Warm Chili Dip
Loi Palmer, April 2005 MMCW
1 package cream cheese, 1 can Hormel chili without beans, 1 cup shredded cheddar cheese.
Soften cream cheese in bottom of 8 x 10 Pyrex baking dish. Spread over bottom of dish. Top with chili and shredded cheese. Bake at 350 degrees for 20 minutes. Serve hot with chips.
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