Hobby Stash

December 29th, 2008

Cheese Ball

I’m not normally a cheese ball person. But this recipe is unbelievably easy and very good. Every time I’ve served it, I’ve been asked for the recipe, which I originally got from Southern Living Magazine years ago. It was served up again this year at Christmas.

Ingredients:
2 (8 oz) pkgs cream cheese, softened 1 (2.5 oz) pkg thinly sliced ham, chopped	¼ cup bottled Italian dressing ¾ cup chopped pecans
Cooking Instructions:
Combine cream cheese, ham, and Italian dressing in bowl. Refrigerate for 30 minutes. Shape mixture into a ball; roll in chopped nuts to coat thoroughly. Serve with your choice of crackers.

Posted in Appetizers
By Linda

December 27th, 2008

Hot Spinach Artichoke Dip

Although I’ve had this recipe for awhile, I made and served it for the first time Christmas Day. It was an instant hit.

Ingredients:

1    10-ounce package fresh baby spinach leaves, rinsed and well-drained
1    8-ounce package cream cheese, softened
1    8-ounce carton dairy sour cream
¼  tsp  garlic powder
¼  tsp  ground black pepper
1 c up grated Parmesan or Romano cheese
3 oz Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
¾ cup  shredded Swiss cheese (3 ounces)
2    14-ounce cans artichoke hearts, well-drained and chopped
½  cup  chopped red sweet pepper
Toasted Pita Chips or thinly sliced French bread and/or assorted crackers

Cooking Instructions:

1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined.
3. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11 x 7 x 1½ inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
4. Bake, uncovered, in a 350° oven about 35 minutes or until heated through. Serve with Toasted Pita Chips.

Makes about 8 cups (sixty 2-tablespoon servings).

Recipe Source:Midwest Living:September/October 2006

Posted in Appetizers
By Linda

August 16th, 2008

Antipasto

Ingredients:

1 (8 oz) can mushrooms, finely chopped
1 (14 oz) can artichoke hearts, finely chopped
1 (9 oz) jar spanish olives, finely chopped
1 (16 oz) can black olives, finely chopped
1/4 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
3/4 cup white vinegar
3/4 cup olive oil
1/4 cup minced dry onion
2-1/2 teaspoons Italian seasoning
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon Accent
1 teaspoon sugar
1 teaspoon cracked pepper

Cooking Instructions:

Place first six ingredients in large jar with a tight-fitting lid.

Combine and boil remaining ingredients. Pour over chopped vegetables. Refrigerate overnight at least or several days if possible. Give the jar a good shake several times a day to stir up ingredients. Serve as an hors d’oeuvre with wheat thins, as a relish on a meat sandwich, or as a salad dressing.

 

Posted in Appetizers
By Linda

August 16th, 2008

Addicting Chip Dip

I didn’t tell my family the ingredients until they tasted it and they were quite surprised. Serve with your favorite chips, pretzels or vegetables.

Ingredients:

2 (8 oz) packages cream cheese, softened
1/4 cup milk
1 1/2 tsp anchovy paste
3 tbsp grated onion
1 pinch garlic powder

Cooking Instructions: In a medium-sized mixing bowl, combine cream cheese and milk, until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste and onion into the mixture. Cover and refrigerate this dip at least one hour before serving.

Additional comments: You can add more or less of the anchovy paste and onion to suit your tastes. For a thinner dip, add more milk.

Source: All Recipes: Addicting Chip Dip

 

Posted in Appetizers, Dining In
By Linda

August 16th, 2008

Baked Jalapeños

I’ve made this recipe several times with varying results. It all comes down to how hot you like your jalapeño peppers when served. Boiling time is the key to removing unwanted heat!

Ingredients:
25 medium jalapeño peppers 1 8-oz package cream cheese, softened 3 cups shredded cheddar cheese (12 oz)	1-1/2 tsp Worcestershire sauce 4 slices bacon, cooked & crumbled
Cooking Instructions:
Cut jalapeño peppers in half lengthwise; remove seeds. Cook peppers in boiling water 5 to 10 minutes. Drain well. Combine cream cheese, cheddar cheese, and worcestershire sauce; stir well. Place 1 heaping teaspoon cheese mixture in each pepper half; sprinkle with bacon. Place on a baking sheet. Bake at 400° for 5 minutes or until cheese is melted.
Additional Comments:
The longer you boil the jalepeños, the milder they become. I personally boil 10-15 minutes for a milder taste. I also recommend using gloves when slicing and removing seeds!

Posted in Appetizers
By Linda