The following recipes made a fabulous showing at our recent open house! You have asked for those recipes and here they are.
Amy's Chicken Ball
5 oz chunk chicken, drained
2 - 8oz. packages cream cheese softened
1 Package Hidden Valley Ranch Mix
Combine 1st 3 ingredents and form into a Ball, then Roll into 1/2 cup of Chopped Pecans and chill.
Amy's Peanut Butter Cookies
1 Cup peanut butter
3/4 cup sugar
1/2 Cup brown sugar
1/2 Cup butter flavor Crisco
1 TB millk
1 tsp vanilla
1 egg
1 1/4 Cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt.
Preheat oven to 375. Combine peanut butter, sugars, Crisco, milk and vanilla in large bowl. Beat at medium spead unitl blended and creamy. Beat in egg.
Combine flour, soda, powder and salt. Add gradually to creamed mixture at low speed. Mix until just blended. Drop by round tablespoons 2" apart on cookie sheet. Press with fork tines, sprinkle with sugar. Bake 8 - 10 minutes
Amy's Butterscotch Crunchies
2 - Cups of peanuts
2 large bags of butterscotch morsels (butterscotch chips)
1 large bag of Chow mein noodles
Melt butterscotch morsels over low heat, add peanuts and only enough chow mein noodles to coat. Drop by spoonfuls on to wax paper to cool.
Alecia's Cucumber Sandwich Bites
French bagguette bread cut in thin slices
Cucumbers cut in thin slices
8 oz block of Cream Cheese
1 Cup of Mayo
1 package Good Seasons, italian dressing Mix
Paprika
Dill
Mix together Cream Cheese, Mayo and Itialian Dressing mix. Spread over sliced Bagguette, top with cucmber slices and sprinkle with paprika and dill.
Julie's Cocktail Weenies
8 oz Jar Cocktail Sauce
8 oz Jar Grape Jelly
1 package of small Cocktail sausages
Combine Cocktail Sauce and Grape jelly and heat over medium heat until blended. Add sausages and heat through, approximately 5 minutes. Recipe was Tripled for open house using 3 - 12 oz jars of Cocktail Sauce and 2 - 16 oz jars of Grape Jelly. with 3-4 packages of sausages.
Amy's Spinach Dip
1 package Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
2 Cups of Sour Cream
1 10 oz package of frozen chopped spinach, cooked and drained
1/4 Cup minced onion
3/4 tsp. basil
1/2 tsp. oregano
Combine ingredients. Stir to blend. Chill for at least 1 hour. Serve in hollowed out round loaf of bread; used hollowed out section to make bread cubes for dipping.
Amy's Southwestern Black Bean Salsa
2 16 oz jars medium thick and chunky Picante
1/2 tsp sugar
1 TB. lime juice
1/8 Cup chopped green onions
1/3 Cup chopped red onions
1/3 Cup Cilantro
1/3 Cup Niblet, whole kernel sweet corn, drained
15 oz can black beans, drained, rinsed
In large bowl, combine picante, sugar and lime juice. Mix well.
Add all remaining ingrediants, stir gently. Cover, refrigerate at least 1 hour.
Amy's Sour Cream Pound Cake
2 3/4 Cup Sugar
1 1/2 Cup Butter
1 tsp. vanilla
6 eggs
3 Cups Flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 Cup Sour Cream
Heat oven to 350 degrees.
Grease and flour tube pan. In large bowl, cream together sugar and butter until light and fluffy. Add vanilla and lemon and eggs, one at a time, beating until well blended after each addition. Combine flour, baking powder and salt; add alternating w/sourcream, beating well after each addition. Bake for 55-65 minutes. use toothpick test.
JulieD's Hot Artichoke Dip
Saute' in 2 T. Butter:
Small Onion - chopped fine
2-3 Garlic Cloves - chopped fine
Combine:
1 can Arichoke Hearts - drained & chopped
1 (8 oz.) Cream Cheese
1/2 Cup Mayonaise
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Shredded Parmesean Cheese
Mix all ingredients and put in greased dish.
Bake 325* for 45 minutes - until hot & bubbly
