Jalapeno Ham Spread
1 package (8 oz.) cream cheese, softened
1 can (5 oz.) canned chunk ham, drained
1/4 cup mayonnaise
1 cup (4 oz.) grated Cheddar cheese
1 TBSP dried parsley flakes
1-2 TBSP finely chopped pickled jalapeno
2 TBSP minced onion
1TBSP spicy brown mustard
Combine all ingredients in large bowl. Blend smooth with electric
mixer. Serve with assorted crackers or breads.
Chicken Cheese Ball
1 can (5 oz.) chunk chicken, drained
1 envelope (.4 oz.) original Ranch salad dressing mix
2 packages (8 oz. each) cream cheese, softened
1 cup chopped pecans
Combine all ingredients in bowl except pecans and blend well
with electric mixer. Mix well. Shape into a ball and roll in pecans.
Cover and refrigerate. Serve with crackers or bread.
12 0z. cream cheese
4 oz. grated cheddar cheese
4 1/2 oz. can of crushed pineapple
1/2 cup finely chopped bell pepper (mixed red and green is pretty)
1/2 teaspoon seasoning salt
1 1/2 TBSP grated onion
Dash of Parsley and Dash of Paprika
Mix all together and form into a ball. Roll in chopped pecans and dried
Parsley flakes. Wrap in foil and refrigerate. Serve with crackers.
Cube chicken breasts into small squares. Wrap with a piece of bacon and
secure with a toothpick. Roll in a mixture of 2/3 cup of brown sugar and
2 TBSP Chili Powder. Bake at 250 degrees on a cookie sheet until the
chicken is baked and the bacon crispy. YUMMY!
Tater tots wrapped with bacon, secure with toothpick, and bake in oven on
a cookie sheet till bacon is crisp at 250 degrees.
1/4 cup butter or margerine
1/2 cup water
1 1/2 cups packaged herb-seasoned stuffing mix
1 egg, slightly beaten
1/4 cup hot or mild, bulk pork sausage
1/2 to 3/4 lb. sliced bacon
Melt butter in water in saucepan. Remove from heat; stir into stuffing mix and add
egg and sausage. Blend thoroughly. Chill about an hour for easier handling. Shape
into small oblongs about the size of pecans. Cut bacon strips into thirds and wrap
once piece around stuffing mixture and secure with a toothpick. Place on rack in
shallow pan and bake at 350 degrees for about 35 minutes, or until brown and crisp.
Turn halfway point in the baking. Drain on paper towel and serve hot. These may
be made the day before baking; also freeze well before baking. Makes about 36