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BBQ Meatballs

1 1/2 cups (12 oz.) chili sauce
1 cup grape jelly or jam
1-3 tsp. Dijon mustard
1 lb. meatballs, cooked

1 lb. hamburger
1/2 cup dry bread crumbs or herb stuffing
2 Tbls. finely chopped onions
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg

Mix ingredients with hands. Shape into 20 1-1/2 inch balls. Cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once.
Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on High while preparing meatballs. Add cooked meatballs to sauce in crockpot. Stir well to coat, cover and cook on Low for 6-10 hours or High for 4 hours. (To serve as appetizers, make small meatballs and serve on toothpicks. To serve as a main meal, make regular size meatballs and serve over flat noodles.)

Cheese Ball

2 (8 oz.) packages of cream cheese
1/2 lb. extra sharp cheddar cheese, grated
1/4 lb. bleu cheese
1 Tbls. Worcestershire sauce
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup chopped pecans, divided

Allow cheese to reach room temperature, then combine in a mixing bowl and beat until well blended. Add remaining ingredients, reserving 1/2 c. pecans. Chill, then shape into a ball and roll ball in remaining pecans. Chill thoroughly. Can be frozen.


Triple Cheese Puffs

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 large eggs, at room temperature
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 container (8 ounces) garlic-flavored cream cheese, for filling

Preheat oven to 450 F. Line 2 large baking sheets with parchment paper. In a medium-size heavy saucepan, bring water and butter to a boil over medium heat. Remove from heat; add flour. Using a wooden spoon, beat vigorously until mixture forms a ball and pulls away from the sides of the pan. Set pan on a damp cloth. Add eggs, one at a time, to flour mixture, beating after each addition until mixture is smooth. Add Cheddar, Parmesan, salt, mustard and cayenne pepper; mix until combined.
Spoon dough into a pastry bag fitted with a large plain or star tip. Pipe dough onto prepared baking sheets in 1 inch mounds, 2 inches apart.
Bake puffs for 15 minutes. Reduce oven to 375 F; bake until puffs are golden brown and firm to the touch, 12-15 minutes longer. Using the tip of a small knife, pierce the sides of puffs to let steam escape. Turn off heat; cool puffs in oven for about 10 minutes. Transfer pans to wire racks to cool completely. When completely cool, slice the tops from puffs. Remove any uncooked dough inside. Fill with 1 teaspoon cream cheese filling and replace tops. Serve immediately or refrigerate and serve within 2-3 hours. MAKES 4 DOZEN


Chicken Salad Puffs

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 tsp salt
4 eggs

Put butter and water in pan and boil until the butter melts. Put flour and salt together. Dump flour into the water and stir quickly until it forms a ball. Beat in (with wooden spoon) one egg at a time. This will not form a ball, anymore. Drop by teaspoon on greased pan. If you make 36 small puffs, bake at 450 degrees for 5 minutes. Turn oven down to 400 and bake for 15 minutes.If you make 10 large puffs, bake at 450 degrees for 15 minutes. Turn oven down to 325 for 25 minutes. When cool, stuff with your favorite chicken salad (or shrimp (see below) tuna or ham salad).

Shrimp Filling for Puffs

7 ounces shrimp, minced
3/4 cup mayonnaise
8 ounces cream cheese
garlic salt
seasoned salt
onion salt

Mix first three ingredients. Add salts to taste.

Layered Mexican Dip

1 can refried beans (fat-free)
2-4 cups shredded cheddar and/or mozzarella cheese
1 cup sour cream
1/2 cup mayonnaise
1 pkg. Taco seasoning mix
2 med. tomatoes, diced
1 can black olives, diced
1 bunch scallions, diced

Mix sour cream, mayo and seasoning together; set aside. Mix vegetables together; set aside. Warm beans, put in a serving dish. Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese. Serve with corn chips (scoops size) or tortilla chips.


Marinated Mushrooms

8 oz. fresh mushrooms
½ cup creamy Italian dressing
¼ cup melted butter
¼ cup white wine

Combine and simmer on low heat for 3-4 hours or until mushrooms are a dark brown.


Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms
6 tbsp. margarine
1 (8 ounce) package cream cheese softened
1/2 cup (2 ounces) crumbled blue cheese
2 tbsp. chopped onion

Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half mushroom caps in 3 tbsp. margarine over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and margarine. Combine cream cheese and blue cheese. Mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil until golden brown.
Approx. 2 1/2 dozen


Sausage Balls

1 lb. sausage
2 cups cheese
2 cups Bisquick
1/2 cup milk

Mix together thoroughly and make into balls. Bake at 350 F for 15 min. on cookie sheets.


Vegetable Pizza

2 cans crescent rolls (or pizza dough)
2 (8 oz. each) packages cream cheese
1 package ranch dressing mix
1/2 cup mayonnaise
Assorted vegetables*
Shredded cheddar cheese

Press rolls (or dough) on greased pizza pan or cookie sheet. Bake at 350 F for 8-10 minutes or until brown. Cool. Mix cream cheese, dressing mix and mayonnaise together. Spread over cooled crust. Place sliced vegetables on top, one kind at a time. Press down into cream cheese mixture. Top with cheddar cheese and sliced tomatoes. Refrigerate.
*Suggested Vegetables:
Broccoli, cauliflower, celery, carrots, green peppers, radishes, small onion


Caramel Fruit Dip 

8 oz. cream cheese, softened
3/4 cup packed brown sugar
1 cup sour cream
2 tsp. vanilla extract
2 tsp. lemon juice
1 cup cold milk
1 small package instant vanilla pudding mix

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the rest of the ingredients; beating after each addition. Cover and chill for at least 1 hour.


Hawaiian Fruit Dip

1/2 cup sour cream
1 cup milk
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, undrained
1/3 cup shredded coconut

Combine sour cream, milk and pudding in bowl with whisk until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving. Fill center of cantaloupe melon with dip. Serve with fruit.


Dairy Fruit Dip

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 tablespoons maple syrup

In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste, beat until smooth. Chill. Serve with fresh fruit. Yield: 2 cups.

Honey-glazed Snack Mix

8 cups Crispix cereal
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey

In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10 inch baking pans. Bake at 350 F for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container. Yield: about 12 cups.


Sugar-coated Pecans

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300'F for 30 minutes or until browned. Cool on waxed paper.
Yield: 3 cups.


Curried Cashews

1/4 cup butter or margarine
1 can (10 ounces) salted cashews
2 tablespoons curry powder
1/2 teaspoon salt

In a skillet, melt butter. Add cashews; cook and stir over medium heat until lightly browned, about 10 minutes Remove to paper towels to drain. Sprinkle with curry powder and salt. Yield: 2 cups.

Cake and Fruit Kabobs
Makes 8 servings

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
2 tablespoons shortening
24 bite-size pieces pound cake
24 bite-size pieces fresh fruit or berries (pineapple, banana, melon, strawberries)
Strawberry Sauce
1 can (10 ounces) frozen strawberries in syrup, thawed

Line baking sheet with waxed paper. Microwave morsels and shortening in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip cake pieces into chocolate mixture; shake off excess. Place on prepared baking sheet; drizzle tops with additional chocolate. Refrigerate until set. On skewers, alternately thread chocolate coated pieces of cake with pieces of fruit; refrigerate. Serve with Strawberry Sauce. For Strawberry Sauce:   Puree strawberries in blender until smooth.


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