Cream Cheese Dip


CREAM CHEESE DIP

Toast 1 cup chopped pecans in 2 T butter and 1/2 t salt (10 min. at 300 degrees)

Combine:

  • 3 – 8 oz. packages cream cheese
  • 1/2 c chopped green pepper
  • 1 small/medium onion, finely diced
  • 1 – 5 oz. jar dried beef, shredded or diced
  • 4 T milk
  • Add chopped pecans and fold in 1 cup sour cream.

Bake 20 min. at 350 degrees and serve, or transfer to small crock pot if desired. Garnish with pecan halves. Serve with crackers or sturdy chips.

7-Up Biscuits


7-Up Biscuits

Mix together:

  • 4 cups biscuit mix, David uses Bisquick
  • 1 cup sour cream
  • 1 cup 7-Up

The dough will be soft, and you knead it just until the biscuit mix is incorporated. Roll out the dough, about ½ inch thick and cut into round biscuits. Use biscuit mix rather than flour on your rolling pin. Then melt 1/2 cup butter and put in the bottom of a 9″ x 13″ pan. Put the cut-out biscuits in the pan with sides touching. Put in preheated 425F oven and bake for 12-15 minutes or until brown.

BLT Dip


BLT Dip

  • One and one-half pounds bacon, cooked, drained, crumbled, and divided
  • 2 cups shredded mozzarella cheese
  • 2 (8 oz) packages cream cheese, softened
  • One-half cup sour cream
  • One-fourth cup mayonnaise
  • 1 cup cheddar cheese (shredded) or to taste
  • One-half tsp Italian seasoning
  • One-half tsp garlic powder
  • 1 T mustard
  • 2 cups chopped seeded tomatoes or one 16 oz. can diced tomatoes
  • One and one-half cups chopped iceberg lettuce
  • Pepper and salt to taste

Directions:

Preheat oven to 350 degrees. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Set aside 3/4 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip.

Serve immediately with toasted bread rounds, tortilla chips, crackers or pita chips.

Frosted Grapes


Frosted Grapes

  • 3 to 4 pounds green and/or red seedless grapes
  • 8 oz. cream cheese – low fat is fine
  • 4 T sour cream – low fat works too!
  • 4 T powdered sugar (or substitute artificial sweetener)
  • 1 tsp. vanilla
  • Brown sugar topping (optional)

Mix cream cheese, sour cream powdered sugar and vanilla. Fold in the washed and dried grapes. Just before serving, sprinkle with brown sugar. If the grapes are really large, cut them in half before mixing in the cream cheese mixture.

Basic Scone Recipe


Basic Scone Recipe

Ingredients:

  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3/4 cup butter, chilled
  • 1 egg, beaten
  • 1 cup milk, cold (you can use half and half if you prefer)
  • 1/4 cup assorted dried fruits and chopped nuts, if desired

Preheat oven to 400 degrees. Combine the dry ingredients (flour, baking powder, sugar and salt) Cut the chilled butter into slices or cubes. Cut the butter into the dry mixture until it is like fine bread crumbs. Combine the milk and egg in a small bowl, just mixing slightly, do not whip. Stir the mixture into the dry ingredients until moistened. Lightly flour a working surface and knead the dough briefly. Roll the dough out into a circle about a ½ inch thick. Cut the circle into 8 pie-shaped wedges. Place the wedges on a greased baking sheet and bake 15 minutes or until lightly brown.

Cream Cheese Dip


CREAM CHEESE DIP

Toast 1 c chopped pecans in 2 T butter and 1/2 t salt (10 min. at 300 degrees)

Combine:

  • 3 – 8 oz. packages cream cheese
  • 1/2 c chopped green pepper
  • 1 small/medium onion, finely diced
  • 1 – 5 oz. jar dried beef, shredded or diced
  • 4 T milk

Add chopped pecans and fold in 1 c sour cream.

Bake 20 min. at 350 degrees and serve, or transfer to small crock pot if desired. Garnish with pecan halves. Serve with crackers or sturdy chips.