Grape Jelly Meatballs
Combine in a Crockpot:
1 family-size bag pre-cooked Meatballs
3 bottles Heinz Chili sauce
1 bottle Grape Jelly
Turn Crockpot on to low; cover and cook 4-5 hours.
Cold Spinach Dip
1 pint Sour Cream 10 oz. frozen, chopped Spinach; thawed and well drained
1 c. Mayonnaise ¼ c. chopped Green Onion
1 c. Mayonnaise ¼ c. chopped Green Onion
½ c. dry Leek Soup Mix 1 tsp. dry Dill
½ c. chopped fresh Parsley ½ tsp. dry Italian Salad Dressing mix
Combine all ingredients and refrigerate in an airtight container overnight. Serve with veggies and slices of baguette bread.
Hot Spinach and Artichoke Dip
2- 8 oz. Cream Cheese, softened
¾ c. Milk
14 oz. jar Artichoke Hearts, drained
10 oz. frozen, chopped Spinach; thawed and well drained
1 Tbsp. Yellow Onion, diced
½ c. grated Parmesan, plus additional for sprinkling
Place all ingredients in a saucepan and heat through over medium heat, stirring frequently. Pour dip into oven-safe dish; top with more Parmesan and place under low broil just until mixture bubbles and cheese on top melts.
Veggie Bars
2 cans Crescent Rolls
Unroll crescent roll dough and press into a jelly roll pan, making sure to press the seams of the dough together. Bake at 400 degrees 6-8 minutes or until puffed and golden. Let cool.
Combine:
1 c. Mayonnaise
8 oz. Cream Cheese, softened
1 pkg. Ranch Dressing Powder
Spread mixture over cooled crescent rolls. Top with assorted veggies (ie. carrots, broccoli, radishes, green onion) and grated cheddar cheese. Cut into squares and serve.
Asparagus Roll-ups
12 thin slices White Bread
8 slices Bacon; cooked and crumbled
8 oz Cream Cheese, softened
12 spears Asparagus; cooked tender-crisp and cooled
melted Butter
Trim crusts from bread. Use a rolling pin to flatten each slice of bread just slightly. Blend bacon with cream cheese and spread mixture on bread slices. Lay one cooled asparagus spear on each slice of bread and roll up. Place on a baking sheet seam side down. Cover and refrigerate until serving time. When ready to serve, brush each roll-up with melted butter and toast at 350 degrees until lightly browned, about 15-18 minutes. Serve hot.
Hot Pizza Dip
8 oz. Cream Cheese-softened ¾ c. Pizza Sauce
½ c. Sour Cream ½ c. diced Pepperoni
1 tsp. dried Oregano ¼ c. diced Green Pepper
1/8 tsp. Garlic Powder ¼ c. grated Parmesan Cheese
1/8 tsp. dried Red Pepper Flakes ½ c. shredded Mozzarella
Mix cream cheese, sour cream, oregano, garlic powder and red pepper. Blend in the pizza sauce, pepperoni and green pepper. Spread in an un-greased 9” pie pan; bake at 350 degrees 10 minutes. Top with cheeses and bake additional 5 minutes.
Crescent Roll-ups
8 oz. pkg. softened Cream Cheese
8 slices Bacon, cooked and crumbled
1/3 c. Parmesan
¼ tsp. Onion Powder
2 Tbsp. dried Parsley
1-2 Tbsp. Milk
2 8-oz. cans crescent rolls
Blend together cream cheese, bacon, parmesan, onion powder, parsley and milk. Divide mixture evenly between the triangles of crescent rolls and roll up to form rolls. Bake on baking sheet at 375 degrees 12-15 minutes.
Baked Beans
1 can each Garbanzo Beans, Kidney Beans, White Lima Beans, Chili Beans and Pork & Beans (Drain all beans canned in water.)
1 Green Bell Pepper, diced
1 Yellow Onion, diced
1 ½ c. Ketchup
½ c. Brown Sugar
½ lb. cooked, drained and crumbled Bacon
Myrla’s Sweet Potato Casserole
3 c. Sweet Potatoes, cooked and mashed 1 tsp. Vanilla
½ c. Sugar 1 tsp. Cinnamon
½ c. Butter, cubed and softened 1/3 c. Milk
2 eggs
Combine above ingredients and spread in a 9x13 pan.
Combine and sprinkle over casserole:
1/3 c. Butter-melted 1 tsp. Cinnamon
1 c. Brown Sugar 1 c. chopped Pecans
½ c. Flour
Bake at 350 degrees 25 minutes. Yields 10-12 servings.
Apple Dip
Guacamole
Brazillian Lemonade
Orange Julius
Black-eyed Pea Salsa
Cajun Canapes
Baked Zucchini with Mozzarella
Slow-Roasted Cherry Tomato Bruschetta
Apple Dip
Guacamole
Brazillian Lemonade
Orange Julius
Black-eyed Pea Salsa
Cajun Canapes
Baked Zucchini with Mozzarella
Slow-Roasted Cherry Tomato Bruschetta
