Garlic Spread

1 - 8 oz. pkg. cream cheese, softened

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1 stick butter, softened

2 T. onion

1 garlic clove

2 T. parsley

In the bowl or food processor with a blade, process the onion and garlic, scraping down the sides of the bowl as needed until fine. Add butter and cream cheese to the bowl and process until blended. Add parsley and pulse to chop but not too finely. Remove the contents to a serving dish and refrigerate for 2 to 3 hours before serving with crackers. Garnish with parsley and/or cherry tomatoes.

June Farkas


Easy Appetizer

Triscuit cracked pepper and olive oil crackers

southwest black bean and white corn salsa

pepperoni slices

shredded sharp cheddar cheese

Take a cracker and add one small spoon of salsa, then add a piece of pepperoni. Sprinkle with cheese and warm in the microwave.

Jeanne Yunk


Mexican Pizza

large flour tortilla

taco sauce

shredded cheddar cheese

cooked ground beef

chopped lettuce

chopped tomatoes

Spread the taco sauce over the tortilla. Add the ground beef and cover with cheese. Bake in a 400 degree oven until the cheese melts. Cover with lettuce and tomato and serve.

Marie Galchus


Mary's Amazing Hot Artichoke Dip

2 cans artichoke hearts, quartered

1/2 c. mayonnaise

3/4 c. sour cream

1 1/2 c. fresh grated Parmesan cheese

1 1/2 tsp. dried thyme

1/2 tsp. Tabasco sauce

3/4 tsp. ground black pepper

Drain the artichoke hearts, squeezing out the excess water. Place in a bowl and blend with an electric mixer on low speed until the artichokes are roughly chopped. Add the mayonnaise, sour cream, 1 cup of Parmesan and remaining spice. Place in a casserole and sprinkle the remaining Parmesan cheese on top. Cover and bake at 400 degrees for about 20 minutes. Uncover and bake until bubbly; about 5 to 10 minutes longer. Serve with toasted rounds or baguette slices. This may be made ahead of time and refrigerated; baking just before serving - just increase baking time by 10 minutes.

Mary Engels


Cheese Ball

1 lb. grated cheddar cheese

1 c. finely chopped pecans

1 c. mayonnaise

1 small onion, finely chopped

1/4 tsp. pepper

Combine the ingredients and roll into 2 balls. Refrigerate until firm. Serve with crackers.

Kathleen Kamphaus


Little Smokies

1 - 16 oz. pkg. bacon, cut each strip into 3 pieces

1 - 14 oz. pkg. little smokies

brown sugar

Take a little smokie and wrap in a piece of bacon. Use a toothpick to secure. Roll in brown sugar. Bake at 250 degrees for 90 minutes; turning while cooking. You can put these in a crock pot to keep them warm.

Rose Reijo


Fruit Dip

4 oz. cream cheese

4 oz. Cool Whip

1/4 c. powdered sugar

1/2 tsp. vanilla

Soften the cream cheese; beat in the Cool Whip and powdered sugar. Add the vanilla. Dip in any fruit you like; cantaloupe, bananas, strawberries, etc.

Deb Shenett


Hot Shrimp Spread

8 oz. cream cheese

1 tuna-sized can of tiny shrimp, drained

finely chopped onion to taste

1/4 tsp. garlic salt


Using a fork, mash together the cream cheese and drained shrimp. Mix in the chopped onion and garlic salt. Place in an oven-proof dish. Sprinkle with paprika. Bake at 350 degrees for about 30 minutes; it will bubble around the edges. Serve with crackers.

Rachel Moseley


Hidden Valley Oyster Crackers

3/4 c. vegetable oil

1 - 1 oz. pkg. Hidden Valley milk salad dressing mix

1/2 tsp. dill weed

1/4 tsp. lemon pepper

1/4 tsp. garlic powder

12 to 16 oz. pkg. oyster crackers

Whisk together the first 5 ingredients. Pour over the crackers and stir to coat. Place on a jelly roll pan and bake at 275 degrees for about 15 minutes. Makes about 11 to 12 cups.

Pam Hodgkins


Hot Artichoke Dip

1 envelope Lipton onion soup mix

1 - 14 oz. can artichoke hearts, drained and chopped

1 c. mayonnaise

1 - 8 oz. container sour cream

1 c. shredded Swiss or Mozzarella cheese

Preheat the oven to 350 degrees. In a 1-quart casserole dish; combine all the ingredients. Bake, uncovered, for 30 minutes. Serve with your favorite dippers.

Michele Rich


Bacon Wrapped Smokies

1 lb. sliced bacon, cut into thirds

1 - 14 oz. pkg. beef cocktail wieners

3/4 c. brown sugar or to taste

Preheat the oven to 325 degrees. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake at 40 minutes in a preheated oven or until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on low setting.

Cheryl Campbell


Dani's Dip

1 - 8 oz. pkg. cream cheese

1 can Hormel chili with no beans

1 - 8 oz. pkg. cheddar cheese

Spread the cream cheese on the bottom of a cake pan. Cover with chili and top with cheese. Bake in a 350 degree oven until the cheese is melted. Serve with Tostitos or Fritos. Top with lettuce and tomatoes if desired.

Bonnie Hennessy

South Range

Drunken Meatballs

1/3 c. brown sugar

1/3 c. ketchup

1/4 c. or less of brandy

1 1/2 dozen small cooked meatballs

Combine the brown sugar, ketchup and brandy in a saucepan. Stir and then simmer for 5 minutes. Add the meatballs and cook for another 45 minutes or less depending on the size of the meatballs. Serve.

Jim Anderson


Bacon Wrapped Smokies

2 pkgs. little smokies

1 lb. center cut bacon

brown sugar

Pat the brown sugar in a 9 x 13 inch pan so that it is about 1/2 inch deep. Cut the bacon into thirds, roll up each wiener with a piece of bacon; secure with a toothpick and place in the pan. Sprinkle a little more brown sugar on top. Bake at 350 degrees for 1 hour. When done, put in a crockpot to keep warm.

Pam Hodgkins


Sausage Cheese Dip

1 lb. bulk Italian sauce, hot or mild

1 lb. Velveeta Mexican cheese

1 can diced tomatoes with green chilies

Fry the sausage; break it up and drain. Melt the cheese slowly over low heat. Combine with the sausage. Drain the juice from the tomatoes and reserve. Add the tomatoes. Add the reserved juice slowly until you reach desired consistency.