I got this recipe from: OurBestBites.com
1 pound white American cheese (look for it in the deli section of your grocery store), cut into 1″ cubes
1 1/4 cups of your favorite green salsa
1/3 cup hot water (add more if needed to reach desired consistency)
2 cloves garlic, minced
2 green onions, minced
Zest of 1 lime
In a medium, microwave-safe bowl combine the cheese cubes, water, and the salsa. Heat in 30-second increments, stirring each time, until melted and smooth. You can add more water if necessary. This step can also be done over a double boiler if you stir it constantly.
When the dip has reached a smooth consistency, whisk in the minced garlic, green onions, and lime zest. Serve immediately, or keep warm in a crock pot set to the low or warm setting. Serves about 16.
From the Lion House Cookbook:
Makes 12 deviled eggs
6 hard-cooked eggs
¼ cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash white pepper
⅛ teaspoon Worcestershire sauce
Drop red pepper sauce (optional)
Paprika, pimientos, and parsley, for garnishing
Peel eggs and cut in half lengthwise. Slip out yolks; mash with a fork in a small bowl. Add remaining ingredients, except garnishes, to yolks and mix until well blended. Spoon mixture into egg-white halves. Sprinkle with paprika and garnish with pimiento and parsley, if desired.
“God not only loves the obedient – He enlightens them.” –Henry B. Eyring
Recipe and photo source: http://traceysculinaryadventures.com/2012/02/make-ahead-cheesy-pigs-in-a-blanket.html
Make-Ahead Cheesy Pigs in a Blanket
from The Best of America’s Test Kitchen 2012
2 1/4 cups (11 1/4 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs
Add 2 cups of the flour, baking powder, salt and cayenne pepper to the bowl of a food processor. Pulse just to combine. Add the shortening and pulse until the mixture resembles coarse crumbs. Dump the mixture into a large bowl and fold in the cheese until evenly distributed. Add the cream, stirring to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.
Roll the dough into a rectangle measuring about 15×10-inches (you can add a little more flour as necessary to keep the dough from sticking). Brush the dough all over with the beaten egg (this helps keep the dough and hot dog together). Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you’ve used all the dough.
Place the baking sheet in the freezer and let the pigs in a blanket get firm – this will take about 30 minutes. At this point, you can either proceed to bake them (see below) or transfer them to a resealable plastic bag and freeze for up to 1 month.
To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving. Makes 24 pigs in a blanket.
Pineapple Cheese Ball
This is an excellent recipe. We have someone who brings this in to work every now and then and if you don’t get some right away, it’s too late because everyone gobbles it up.
- 2 8-oz packs of cream cheese
- 1 8 oz can crushed pineapple, drained
- 2 tablespoons of sliced green onion
- ¼ cup of green pepper (chopped)
- 1 tsp. of Lowry’s seasoning salt
- 1-1/2 c of chopped pecans
Combine ingredients except for 1/3 to ½ cup of pecans with mixture and mix thoroughly to form into ball and then roll ball in remaining pecans.
“I give thanks to my Creator for this wonderful life where each of us the opportunity to learn lessons we could not fully comprehend by any other means.” — Elder Joseph B. Wirthlin
Original recipe, click here
1/2 red or orange bell pepper
1 medium carrot, halved lengthwise
2 green onions (scallions)
1 8-ounce carton light sour cream
1/2 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh vegetable dippers or 64 whole grain crackers
- Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
- Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
- Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
- Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
Photo source: food.com
“The price of freedom is eternal vigilance.” — John Philpot Curran
I got this recipe from a reception we held in our Florida home when dad was called to be the Bishop. It was a new ward and we invited people over to get to know us. One of the ladies brought this recipe:
- 1 package bite-size meatballs (64 meatballs)
- 1 cup bottled chili sauce
- 1 cup grape or red currant jelly
Thaw meatballs and place in pot. Combine chili sauce and jelly and pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 minutes until sauce has thickened, basting/stirring occasionally. Keep warm for serving in a crock-pot set on low heat. Can use a can of jellied cranberry sauce instead of the jelly.