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]

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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]

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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]

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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]

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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]

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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]

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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.

[Esther]

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Doing this one on Friday for our Christmas Banquet. We've decided to cater it ourselves! Will probably buy a bigger ham or two small ones

Baked Ham with Mustard-Peach Glaze

1 (8-lb) fully cooked shank portion smoked-ham
1 cup peach preserves
1 (7.3-oz) jar coarse-grained Dijon mustard
2 cups peach nectar, divided

Remove and discard skin from ham. Using a boning knife, score fat on ham 1/8" deep in a diamond pattern. Place ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.

Stir together preserves, mustard and 1 cup peach nectar in a large bowl; pour over ham.

Bake ham, uncovered, at 350 for 2 hours and 20 minutes or until thermometer registers 140, basting with pan juices every 20 minutes.

Transfer ham to a serving platter. Let stand 15 minutes before carving.

Pour pan drippings into a large saucepan. Add remaining 1 cup peach nectar; bring to a boil. Serve sauce with ham.

[Esther]

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Cheddar and Green Onion Muffins

2 cups all-purpose flour
1 T. baking powder
1 t. salt
1/4 t. garlic powder
1/4 t. ground red pepper
1 cup (4 oz) shredded extra-sharp cheddar cheese
1/3 cup finely chopped green onions
1 large egg, lightly beaten
1 cup milk
1/3 cup butter

Combine first 5 ingredients in a large bowl; stir well. Stir in cheese and green onions. Make a well in center of mixture.

Whisk together egg, milk and butter; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pan, filling 3/4 full.

Bake at 375 for 22 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately.

Yield: 1 dozen

[Esther]

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Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 or 2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 teaspoons cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting
Garnish: chopped pecans

Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Stir in food coloring and vanilla, blending well.

Combine flour, salt, and cocoa; set aside.

Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)

Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans, if desired.

Sheet Cake: Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread cream cheese frosting on top of cake. Garnish, if desired. Yield: 1 (13- x 9-inch) cake.

Petit Fours: Pour half of batter into a greased and floured 15- x 10-inch jellyroll pan; chill remaining batter. Bake at 350° for 10 minutes or until center of cake springs back when lightly touched (do not overbake). Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Repeat procedure with remaining batter. Reserve 1/2 cup Cream Cheese Frosting. Place 1 cake layer on a large cutting board or baking sheet; spread with remaining 3 cups frosting. Top with remaining cake layer; cover and chill. Using round cutter or knife, cut into 1 1/2 inch circles or squares. Pipe or dollop reserved 1/2 cup frosting on tops of cakes. Garnish with pecan halves, if desired. Yield: about 3 dozen.

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

[Esther]

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Walnut Balls

INGREDIENTS:
1 cup butter (2 sticks), softened (no substitutions)
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt
1 bag (8 ounces) walnuts, chopped
1 1/4 cups confectioners' sugar


DIRECTIONS:
1. Preheat oven to 325° F. In large bowl, with mixer on medium speed, beat butter, granulated sugar, and vanilla until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour and salt just until blended, occasionally scraping bowl. Stir in walnuts.

2. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are lightly browned.

3. Place confectioners' sugar in pie plate. While cookies are hot, with metal spatula, transfer 4 or 5 cookies at a time to pie plate with confectioners' sugar. Gently turn cookies with fork to generously coat with sugar. Transfer cookies to wire rack to cool completely.

4. Repeat with remaining dough and confectioners' sugar. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Dust with additional confectioners' sugar before serving if you like.

[Esther]

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Cranberry Trifle

INGREDIENTS:
2 navel oranges
1 bag (12 ounces) fresh cranberries (about 3 cups)
1 1/4 cups water
1 cup sugar
2 tablespoons chopped crystallized ginger (3/4 ounce)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup heavy or whipping cream
1 package instant vanilla pudding and pie filling for 4 servings
2 cups milk
1 frozen pound cake (16 ounces), cut into 3/4-inch cubes


DIRECTIONS:
1. From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.

2. Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. Remove from heat; cool to room temperature.

3. Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.

4. In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with reserved cranberries.

5. Cover trifle and refrigerate at least 4 hours or up to 2 days.