What a delicious way to ring in 2010. I hope everyone has a happy new year!
Stuffed Mushrooms
The crew at the Eagle agrees - this recipe is a winner!
20 large, button mushrooms
1 8-oz. pkg. of block cream cheese, softened
1 pkg. of Italian sausage, uncooked
Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.
Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.
By Trista Cox
Nine-Layer Dip
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| 9-Layer Dip |
1/2 C. shredded cheddar cheese
1/2 C. guacamole
1/4 - 1/2 C. black olives, sliced
2/3 C. sour cream
2 green onions, chopped (1/4 cup)
1 medium tomato, chopped
1/2 C. shredded cheddar cheese
1 tsp. chopped fresh cilantro
Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.
This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.
Chocolate Dip
Makes 1 1/2 cups
2/3 C. light Karo syrup
1/2 C. whipping cream
8 oz. pkg. of semisweet chocolate chips
Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.
Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)
By Ineta Carpenter
Peggy Murphy’s Cheddar Cheese Ball
2 C. shredded cheddar cheese
1 8 oz. cream cheese
1/2 C. sour cream
1 Tbsp. Dijon mustard
1/4 tsp. onion powder
1/2 C. pecans, chopped
Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.
Serve on platter surrounded by crackers.
Fiesta Popcorn
8 C. popcorn, already popped
2 Tbsp. melted butter
1/3 Tbsp. of salt
1/3 tsp. garlic powder
1/3 tsp. chili powder
1/2 tsp. chopped chives
2/3 tsp. grated Parmesan cheese
Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.
By Ineta Carpenter
Pineapple Bites
1 can of chunk pineapples drained
1 pkg. bacon, cut into thirds
toothpicks
Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.
By Ineta Carpenter
New Years Party Recipe for No-Bake Miniature Cheesecakes
2 packages no-bake cheesecake filling
1 1/2 C. finely chopped pecans
6 Tbsp. granulated sugar
2/3 C. margarine, melted
3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)
Maraschino cherry pieces, drained
24 paper baking cups
Muffin tins
Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.
Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.
Makes 24 miniature cheesecakes
Double the recipes for a higher yield.
From www.recipes.suite101.com
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