Cut the top off the bread & hollow out the bread. Toast the bread & the top at 350 for about 15 min. Mix together the cream cheese, sour cream, cheese, ham, onion, chilis, and Worcestershire sauce. Pour into the toasted bread. Cover with foil & bake for 1 hour at 350. Cube the leftover bread & use for dipping, along with corn chips, crackers, or whatever.
4 c. Bisquick
1 lb. hot bulk sausage (may substitute mild)
1 pkg. (10-oz.) sharp cheddar cheese, Coon Brand
Let sausage and cheese come to room temperature. Melt cheese. Mix all ingredients together and roll into small balls. Bake at 350 for 10 to 15 minutes. Serve hot. May be frozen and used as needed. Just thaw and heat.
2 cans Mexicorn
1 jar picante sauce
1 c. grated cheddar cheese
3 green onions, chopped fine
1/2 c. mayonnaise
Mix together. Chill before serving.
2 lb. box chocolate milk mix
1 lb. confectioner's sugar
1 11-oz. jar non dairy creamer
1 8-qt. box powdered milk
Sift together. Use 3 tsp. of mix to 1 c. hot water. Store in airtight container.
1 (6-oz.) can frozen orange juice concentrate, thawed
1 (6-oz.) can frozen lemonade concentrate, thawed
1 c. water
1 qt. chilled apple juice
2 liters chilled ginger ale
Combine orange juice and lemonade concentrates; add water. (To Serve): In a large punch bowl, stir together chilled apple juice and juice concentrates; slowly pour ginger ale down the side of the bowl. Add the fruit. You can make fruit ice cubes if you wish. Serves 14.
1 (64-oz.) bottle apple juice
1 (64-oz.) bottle cranberry juice
1 (2 liter) bottle of Sprite or 7-up
Mix in a large bowl with plenty of ice. Great spiked!!
1/2 pound sharp cheddar cheese, grated
1/2 pound butter, softened
2 c. flour
Paprika
Powdered sugar
Almond slivers
Mix cheese and butter; mash, then cream thoroughly. Add flour to mixture & mix well. Add paprika for color. Shape into logs & chill. Slice thin & place on lightly greased cookie sheet. Sprinkle with powdered sugar and center with almond slivers. Bake at 375 for 8 minutes. Makes 5 dozen. (These can be made ahead of time.)
Bring the water to a boil in a non aluminum saucepan. Reduce heat to low and add tea; cover and let tea simmer for 5 to 10 minutes. Strain into a large pitcher and add 4 cups cold water.
1 cup premium vanilla ice cream
1/4 cup bourbon
1 teaspoon vanilla
freshly grated
nutmeg
Combine ice cream, bourbon, and vanilla in blender and process until smooth. Pour into glasses and sprinkle with nutmeg. Yield: 2 servings.
2 cups peanuts, raw and in the shell
4 cups water
1 1/2 teaspoons salt
Put the peanuts, in their shells, into a saucepan, add the water and salt, and bring to a boil. Reduce the heat to a good simmer and cook approximately 25 minutes. Time will vary depending upon the size and freshness of the peanuts. When done, the kernel should have swollen to fill the pod well and the taste of raw starch will have been dissipated. The peanut will remain slightly chewy. Serve hot still in the shell, or cold after draining.
1 [5 OZ.] jar horseradish sauce
1 [1.12 oz.] can dry mustard
1 [18 oz.] jar pineapple
preserves
1 [18 oz.] jar apple jelly
1 Tablespoon coarsely ground black pepper
Mix the horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for months. Especially good on sliced ham, or as a dunking sauce for chicken or ham chunks as an appetizer. This is wonderful! Everyone will ask you for the recipe if you serve this at a party.
