Here you will find a collection of simple dishes

I have borrowed every one of these recipes from off the "net" and hope you enjoy them

Cheese Ball

2 oz. package cream cheese 1/4 lb. extra sharp cheddar cheese, grated 1/4 lb. blue cheese 1 tablespoon Worcestershire Sauce 1 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 12 teaspoon onion powder 1 cup chopped pecans

Allow cheeses to reach room temperature, then combine in a mixer bowl and beat until well blended.  Add Worcestershire sauce, cayenne pepper, salt, garlic powder, and onion powder. Add 1/2 cup of the chopped pecans. Chill, then shape into a ball and roll ball in remaining pecans. Chill thoroughly. Serve with assorted crackers and fresh fruits (i.e. seedless grapes and apple and pear slices). Freeze if desired.

 

 

 

Crawfish Dip

 

1 stick margarine or butter 3 whole bunches green onions, chopped 1 pkg. Mexican Hot Velveeta, cubed 2 egg yolks, beaten 1 small can of milk (I use a large one and keep adding) 1 pkg. frozen crawfish tails (already cooked and seasoned) 3 T. flour

Melt butter and sauté onions. Add flour and stir for about 2 minutes. Add milk as if making a while sauce. Reduce heat, add cheese and egg yolks. Finally, add crawfish, cooking over very low heat. Serve in chafing dish with Ritz crackers. Note: I add milk a little at a time because it thickens over the heat.

 

Quick and Easy Dips

 

Chili Dip: 1 can hot chili 1 package cream cheese   Heat in microwave until hot and cheese is melted. Serve with Fritos.

Cream Cheese & Pepper Dip: 2 blocks cream cheese 1 jar green pepper jelly 1 jar red pepper jelly   Spoon each jelly on a block of cream cheese. Serve with Ritz crackers

Stuffed Mushrooms

1 lb. large mushrooms (raw) 8 strips cooked bacon, crumbled 1 cup cream cheese 1/2 small onion, diced

Wash mushrooms and remove stems. Mix cream cheese, bacon, and onions together. Stuff mixture into mushroom caps. Place on cookie sheet under broiler until the cream cheese bubbles. Serve at once.

SPRITE BISCUITS

4 c. Pioneer biscuit mix 8 oz. Sour cream 8 oz. Regular Sprite

Mix sprite and sour cream. Add biscuit mix gradually. Roll dough on floured surface and pinch off and roll into biscuits or use biscuit cutter. Bake 25 minutes @ 400.

Shrimp Dip

1/2 pint sour cream 1 16 oz. Package cream cheese 1/2 cup celery, chopped fine 1/2 cup finely diced onion Salt and pepper to taste Dash of Tabasco 1/4 teaspoon of ground cayenne pepper Juice of 1 lemon 2 cans shrimp (4 1/2 oz.) 1/4 teaspoon garlic powder

Combine sour cream with cream cheese. Cream cheese will be easier to mix if it is at room temperature. Add celery, onions ,lemon juice, salt, pepper, Tabasco, cayenne pepper and garlic powder. Drain shrimp and check to be sure no shells are remaining. Stir into cream cheese mixture. Serve with crackers or chips.

 

Hot Crawfish Dip

1 lb. crawfish tails 3 bunches green onions 1 (12-oz.) can evaporated milk 2 lbs. hot or mild Mexican Velveeta cheese 1 stick butter 3 T. flour Crackers or Melba toast rounds

Sauté green onions in butter. Add flour; mix. Add evaporated milk. Add cheese and crawfish tails/ Serve warm. May need to add 1 to 1-1/2 cans more evaporated milk as mixture thickens.

 Artichoke Dip

2 cans plain, not marinated, artichokes 1 cup mayonnaise 1 package dry Italian dressing mix

Drain and cut up artichokes. Mix ingredients and let sit several hours or overnight.

 

 Hot Artichoke Dip

2 (14-oz.) cans artichoke hearts, drained and chopped 1-1/4 c. mayonnaise 2 c. Parmesan cheese Garlic powder to taste

Mix all ingredients and put into a ramekin. Heat at 350 degrees for 20 minutes or until mixture bubbles. Serve with Waverly crackers for spreading or chips for dipping.

 

7 Layer Dip

 

1st Layer- 2 cans bean dip 2nd Layer- Guacamole mixed with pk/Taco Seasoning 3rd Layer- 1 16 oz sour cream 4th Layer- 1 can sliced ripe olives 5th Layer- chopped green onions 6th Layer- sliced tomatoes 7th Layer- 3 cups grated cheese

Spread each item into a pyrex dish. Serve with Taco chips, etc.

 

 

Low Fat Pasta and Fruit Chicken Salad

 

6 oz. Uncooked rotini (spiral pasta) 1 (20 oz) can pineapple chunks, drained 1/2 cup fat free mayo 2 cups cubed cooked chicken (or 15 oz white chicken in water 98% fat free) 1/2 cup light salad dressing 3/4 tsp Nature's Seasoning 1 (11 oz) can mandarin oranges 1/2 tsp paprika 1 cup seedless green grapes, halved

Cook rotini to desire doneness as directed on package. Meanwhile, in large bowl, combine mayonnaise, paprika, & seasonings. Blend well. Drain rotini; rinse with cold water to cool. Add rotini, chicken, grapes, oranges, pineapple to mayonnaise mixture; mix gently to coat. Cover; refrigerate 1 hour to blend flavors.

Jezebel Sauce

 

1 (18 oz) jar pineapple preserves 1 (18 oz) jar apple jelly 1 sm can dry mustard 1 sm jar horseradish

Mix well, server over cream cheese as a spread with your favorite cracker. Also good to bake over a ham.

 

 

Ham Cheese ball

 

12 oz cream cheese 1 cup grated ham (can use canned ham) 1 T mayo 1/2 onion chopped fine 1/2 bell pepper chopped fine 1 T Worcestershire salt, pepper, parsley, garlic salt to taste 1 cup chopped pecans

Mix all except pecans. Roll into ball, chill till firm. Roll ball in chopped pecans.

 

Cocktail Sausages

 

1 pkg. cocktail sausages 1 cup grape jelly 1 cup mustard or chili sauce

Put sausages in crock pot. Mix jelly and mustard and pour over sausages. Simmer, stir occasionally, and serve from pot.

Sausage Cheese Balls

 

1 lb bulk sausage 1 lb sharp cheese, grated 2 cups Bisquick

Mix together, roll into bite sized balls and place on baking sheet. Bake at 300 degrees for 15 to 20 minutes. Can also freeze on sheet and then put into bag and use as needed.

 

Spinach Dip

1 cup sour cream 1 cup mayo 1 pack Knorr mix vegetables 1 8oz can of water chest nut -- chopped finally 1 pack 10oz frozen spinach -- drain squeeze all juice out 3 or 4 green onions or a small onion

Set in refrigerator for 2 hours Put in KING HAWAIIAN BREAD

 

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