Margaret’s Cheese Roll

  • 1 large box of Velvetta Cheese
  • 1 package (8 oz) cream cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salad or Italian herbs
  • 1 cup pecans
  • chili powder

Grind together everything except the chili powder. Make sure it is well mixed. Roll into logs about 1.5" across. Roll them in the chili powder. Wrap rolls in plastic wrap and refrigerate. Slice thin and serve with crackers. The chili powder is not that strong and gives it a very interesting flavor.

Salted Nut Roll Bites (a No Bake Recipe!)

  • 1/2 Cup Peanut Butter
  • 1/2 Cup Honey
  • 1/2 tsp. Vanilla
  • 1 Cup Nonfat Dry Milk
  • 2 Cups Honey Roasted Peanuts, finely chopped and divided
  • at least 30 Miniature Marshmallows

Directions

In medium bowl combine peanut butter, Honey, Vanilla, Dry Milk and 1 Cup of chopped peanuts. Stir till combined.
Portion out about 1 Tablespoon of the mixture. Flatten it out a bit and add a miniature marshmallow in the center. Roll the mixture around the marshmallow. Roll the ball in the remaining chopped nuts.
Repeat until all of the mixture is used

*Makes about 30 yummy bites.

Favorite Date Bread

  • 1 cup boiling coffee
  • 1 cup chopped dates
  • 2 T butter (softened)
  • 1 tsp. baking soda
  • 1 cup sugar
  • 1 beaten egg
  • 1 tsp vanilla
  • 1 and three-fourths cup sifted flour
  • 1 tsp salt
  • Chopped nuts (optional)

In a bowl stir together the chopped dates, butter and baking soda and pour the boiling coffee over these ingredients. Cool slightly. Add sugar, beaten egg, and vanilla. Add sifted flour and salt. Mix well. Add chopped nuts if desired. Pour into greased long loaf pan or 1 regular sized loaf pan and 1 mini pan. Bake at 350 degrees for 1 hour.

Sugar Crusted Muffins


Sugar Crusted Muffins

For Muffins:

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup shortening
  • 3/4 cups milk
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt
  • 1 egg

For Topping:

  • 1 cup melted butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Mix all the dry ingredients together for the muffins. Cut in shortening until the mixture is coarse. In a small bowl, beat egg and add milk to the egg. Add the milk and egg to the dry mixture, stirring until just moistened. Spray a muffin pan with non-stick oil. Fill the muffin tins about half full. Bake for 20 minutes in a pre-heated 450 degree oven.

While baking, melt the butter in a small bowl. Mix the sugar and cinnamon in a large baggie. As soon as the muffins are ready, dip their tops into the melted butter and shake them in the large baggie. Best when served warm! You can make mini-muffins, but take them out of the oven when golden brown.

Dirty Martini Dip


Dirty Martini Dip

  • 8 ounces cream cheese – softened
  • 1/4 cup mayonnaise (the package used 1/2 cup so you could add more)
  • 1/4 cup sour cream (the package used 1/2 cup so you could add more)
  • 2 T olive juice (from the green olives jar)
  • 1 garlic clove chopped fine
  • I also added 1/8 to 1/4 teaspoon garlic powder
  • 1 T dried Italian Herbs mixture
  • 1-2 T chopped onion (I used red but you could use white or yellow or dried flakes)
  • 1/ bottle olives (5.75 oz green olives with pimentos is what I used) Drain the olives, and then chop then as fine as you want – you can add more if desired. Ruth even added a few jalapeno-spiced olives.
  • About 12 black olives – chopped as fine as you want
  • 1/8 to 1/4 teaspoon Cayenne pepper

Mix well and refrigerator for several hours or overnight. Serve with crackers.

Original Puppy Chow


Original Puppy Chow

Ingredients:

  • 9 cups crispy rice cereal squares, I used Chex
  • 1/2 cup smooth peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups confectioner’s sugar

Directions

  1. In a large saucepan* over low heat, melt the chocolate.
  2. When the chocolate has melted, add the peanut butter and continue stirring until the mixture is smooth. Remove from heat.
  3. Add the cereal and stir until coated. You want to be careful and not break up the cereal too much.
  4. Put the powdered sugar in a large gallon baggie, add coated cereal and shake until well coated. You may have to do the coating in two batches. Spread the coated cereal out on wax paper to cool and dry. Then store in air tight containers.

*If you don’t have a large saucepan, you can put the cereal in a large bowl and pour the melted mixture over the top and mix. If you are planning to make several batches, this is the better way so your saucepan doesn’t get messed up with the cereal.