Party Recipes

[Esther]

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White Cheddar Cheese Ball

1 8-oz pkg. Cream Cheese
4 oz. ages Cheddar Cheese, finely crumbled
1/4 cup butter
1 Tbsp. Half-n-Half
1 1/2 tsp. finely shredded orange peel
1/3 cup finely chopped pecans
1/4 cup finely chopped green onions
2/3 cup chopped fresh parsley, chopped pecans, and/or finely chopped green onion

Assorted crackers

In a large bowl let the cream cheese, crumbled cheese and butter stand at room temperature for 30 minutes. In a food processor combine cream cheese, crumbled cheese, butter, half-n-half, and orange peel. Cover and process until combined and the mixture is still slightly chunky.

Return to large bowl. Stir in 1/3 cup chopped pecans and 1/4 cup chopped green onions. Cover; chill for 30 to 60 minutes or until mixture is easy to handle. Shape mixture into a ball. Wrap with plastic wrap and chill for 4 to 24 hours.

To serve, let cheese ball stand 15 minutes. Roll cheese ball in additional chopped parsley, nuts, and/or green onions. Serve with crackers.

Makes 2 3/4 cups (about 22 servings)

[Esther]

Blubayou

This is a dip that I have made for years to bring to parties. Everyone raves about it. Serve with Fritoes chips

Apache Bread

16 ounces grated cheddar cheese
8 ounces sour cream
8 ounces mayonnaise
2 small cans chopped chilli peppers
2 loaves French bread loaf
1 cup shredded ham
1 Tablespoon worcestershire sauce
4 stalks green onions , chopped

1. Mix all ingredients together. Scoop out inside of bread. Put mixture inside the bread. Spray cookie sheet with Pam. Bake Bread at 350 degrees for 1 hour.

2. Serve hot with Fritos for dipping.

3. Makes 2 loaves.

[Esther]

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Chile-Cheese Quesadillas

1 (3-oz) package Cream Cheese, softened
1 cup (4oz) shredded American cheese
1 cup (4oz) shredded Cheddar cheese
1 (4.5 ox.) can chopped green chiles
1/4 tsp. garlic powder
1/8 tsp. red pepper
8 (8-inch) flour tortillas
Toppings: sour cream and salsa
Garnish: cilantro sprigs

Beat first 6 ingredients at medium speed with electric mixer until well blended.

Spread about 1/2 cup cheese mixture onto each of 4 tortillas, leaving a 1/2 inch border. Top with remaining tortillas.

Heat a lightly greased large non-stick skillet over medium-high heat just until hot. Cook Quesadillas in 4 batches, 1 minute on each side or until filling melts and outside browns.

Cut into wedges, and service with desired toppings. Garnish, if desired.

[Esther]

Pressing On

Cheese Bites

1/2 (8 oz) package cream cheese
1 (16.3-oz) can refrigerated flaky buttermilk biscuits
1/2 cup jalapeno pepper jelly or mango chutney

Cut cream cheese into 24 pieces and let soften.

Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece.

Bake at 425 for 8 to 10 minutes or until golden brown. Let stand 10 minutes before serving.

[Esther]

Pressing On

Very pretty on a three-tired cake stand. I double this recipe and bake it in a jelly roll pan.

Lemon Squares

1 c. flour
1/2 c. butter
1/4 c. powdered sugar
1 c. granulated sugar
2 eggs
1 t. grated Lemon peel
2 T. Lemon juice
1/2 t. baking powder
1/4 t. salt

Heat oven to 350. Mix flour, butt and 1/4 c. powdered sugar. Press into ungreased square pan building up edges. Bake 20 min.

Beat granulated sugar, eggs, lemon peel, juice, baking powder and salt until light and fluffy about 3 minutes.

Pour over baked layer. Bake just until no indention remains when touched in center, about 25 minutes.

Cool; Sprinkle with powdered sugar. Cut into 1-inch squares (64 squares)

I usually cut mine larger than 1 inch each.

The times on the baking are accurate in my oven, but watch the crust in your oven and find out if it works for you. If you double this recipe it takes exactly three large lemons.

[Esther]

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Ginger Cookies

2 1/4 c. flour
3/4 c. Criscoe
1 c. sugar
1/4 c. molasses
1 beaten egg
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 Tbsp. ginger
1/2 t. nutmeg
1/2 t. ground cloves

Cream sugar and Criscoe. Add molasses and beaten egg. Sift all dry ingredients and add to creamed mixture.

Shape into small balls with tablespoon and roll into sugar.

Bake at 350 for 10 to 15 minutes.

[Esther]

Pressing On

Fluffy Chocolate Dessert


1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup chopped pecans or walnuts

First Layer:

1 pkg. (8 oz) cream cheese
1 cup (8 oz) sour cream
1 carton (8 oz) Cool Whip

Second Layer:

3 cups cold milk
2 Pkgs. (1 oz each) instant chocolate pudding mix

Topping:

1 carton (8 oz) frozen Cool Whip
2 Tbsp. ground pecans or walnuts

In a mixing bowl, cream the butter. Add flour and sugar; blend until crumbly. Stir in pecans or walnuts. Press onto the bottom of a 13-in. x 9-in x 2-in. baking dish coated with nonstick cooking spray. Bake at 375 for 10-12 minutes or until set. Cool.

In a mixing bowl, beat cream cheese and sour cream. Fold in Cool Whip. Spread over the crust.

In another mixing bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer.

Carefully spread whipped topping over second layer. Sprinkle with nuts. Chill at least 1 hour.

[Esther]

Pressing On

Fried Bacon-Wrapped Oysters

1 c. flour
1 t. salt
1 t. pepper
2 pts. fresh oysters, rinsed and drained
23 bacon slices, cut in half
Peanut oil

Combine 1st 3 ingredients. Dredge oysters in the flour. Wrap in bacon, secured with toothpicks. Pour oil 1" deep in cast iron skillet. Heat at 350.

Fry 2 1/2 to 3 minutes or until bacon is cooked. Drain on paper towels.

Note: Peanut oil withstands higher heat and doesn't retain food odors.

[Esther]

Pressing On

Corn and Potato Chowder

1 lb. baking potatoes, peeled and cut into 1/4" cubes (about 2 cups)
1 (14.75-oz) can cream-style corn
1 (14.5-oz) can diced tomatoes
1 (14-oz) can chicken broth (I usually make my own and have it in the freezer)
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 t. dried basil
1/2 t. salt
1/4 t. pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter
4 bacon slices, cooked and crumbled

Stir together first 10 ingredients in a 5-qt slow cooker. Cover and cook on LOW for 8 hours or until the potatoes are tender. Add whipping cream and butter, stirring until butter melts. Ladle into bowls and top with bacon. Yields: 6 cups.

Excellent, fast and easy!!!!

[Esther]

Pressing On

Great for brunch or company!

Cheese 'n' Chile Casserole

9 large eggs
3/4 t. salt
3 (8-oz) pkgs. Monterey Jack cheese, cubed
2 (8-oz) pkgs. cream cheese, cubed
1 (12-oz) container small-curd cottage cheese
1 T. butter, cut into small pieces
3/4 cup all-purpose flour ( I always use unbleached)
1 1/2 t. baking powder
1 (4.5-oz) can chopped green chiles, drained
1 (2-oz) jar diced pimiento, drained

Whisk together eggs and salt in a large bowl; add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13"x9" baking dish.

Bake, uncovered, at 350 for 45 mintues or until set. Let stand 10-15 mintues before serving. Yield: 16 servings.