Michelle's Cheese Spread

Cheese Spread

2 8oz pkg cream cheese, softened

1/2 c miracle whip

1/3 c grated cheese

10 slices of bacon cooked and crumbled

1/4 c sliced green onions

Beat cream cheese and miracle whip together. Stir in remaining ingredients. Chill until ready to serve.

Katherine's Cheese Truffles

Holiday Cheese Truffles

2 pkg cream cheese

8 oz crushed pineapple, well drained

2-4 Tbs green pepper, chopped

2 Tbs green onions

1 c chopped pecans

1 Tbs seasoned salt

Red Balls--roll in chopped maraschino cherries

Nut Balls--roll in chopped pecans

Holiday Truffles (different recipes)

2 pkg crem cheese, softened

1 pkg 8 oz grated sharp cheddar cheese

1 tsp garlic powder

dash cayenne pepper

Green Balls--add 1/4 c. chopped roasted red peppers and roll in chopped parsley

White Balls-- add 2 green onions, sliced and roll in sesame seeds

Kari's Veggie Pizza

Veggie Pizza

2 8oz pkg crescent rolls

1 c sour cream

1 8oz pkg cream cheese, softened

1 tsp dried dill weed

1/4 tsp garlic salt

1 10oz pkg ranch dressing mix

1.5-2 c chopped veggies

Preheat oven to 350. Spay a jelly roll pan with non-stick cooking spray. Pat crescent roll dough into the pan. Let stand 5 min. Pierce with fork. Bake for 10-12 min. Let cool.

In bowl, combine sour cream, cream cheese, dill, garlic, and ranch dressing. Spread mixture on cooled crescent dough. Arrange veggies on top of cream cheese mixture. Cover and let chill, cut into squares and serve.

Marsha's Famous Corn Dip (by Jen)

Corn Dip

2 cans Mexicorn, drained

2 4.5 oz cans chopped chillies, drained

2 c grated monterey jack cheese

3.4 c parmesan cheese

1 c mayo

Mix together and bake 25-30 min at 350. Serve with fritos. Enjoy!

Ellen's Fruit Dip

Fruit Dip

8 oz softened cream cheese

7 oz marshmallow creme

Mix together until smooth. Serve with your favorite fruits!

Kristen's Veggie Christmas Tree

Pillsbury Crescent Christmas Tree

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/8

teaspoon garlic powder

3

cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)

Heat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can). Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes. Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree.

Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree.

Erika's Cranberry Salsa

Cranberry Salsa

12 oz pkg fresh cranberries (or thawed cranberries)

3/4 c sugar

1 jalapeno, chopped w/o seeds

2 green onions

3 Tbs chopped fresh cilantro (approx 1/2 c packed leaves)

1/4 tsp cumin

Coarsely shop in food processor. Server over cram cheese with chips or crackers. Makes enough to cover about 1 1/2 blocks of cream cheese.

Jami's Chex Mix

Chex Apple Pie Snack Mix

• 3 cups Cinnamon Chex® cereal
• 3 cups Rice Chex® cereal
• 1 cup walnut pieces or pecans
• 1/2 cup packed brown sugar
• 1/4 cup butter or margarine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 cups dried or freeze-dried apples, coarsely chopped if necessary
• 1/2 cup white chocolate chips
• 20 caramels melted (melt caramels with 1/2 tablespoon water over medium low heat)
  

Directions

1. In large microwaveable bowl, mix cereals and walnuts.
2. In medium sauce pan melt brown sugar, butter, cinnamon, ginger and nutmeg, stir frequently, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
3. Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
4. In small microwaveable bowl, microwave white chocolate chips uncovered on High about 20 seconds or until chips can be stirred smooth. Drizzle over half of the cereal mixture. Drizzle melted caramels over the other half. Let stand until set (I put it in the freezer for 30 minutes). Break into bite-size pieces. Store in airtight container.