Thursday , 22 February 2018
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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.


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.

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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.


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 read more

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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: read more

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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.


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. read more

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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!

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!


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