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Wednesday, October 26, 2011

Smoky Cheese Ball

This recipe is super easy & amazingly delicious. The first time I made this was for one of my class lunches years ago. I made two of them, one for home & one to take. Both of them were devoured. This is one of our favorite get together recipes & it's always a huge hit! 

Ingredients~
2 cups shredded smoke cheddar cheese
1/2 cup butter or margarine
2 Tbsp milk
2 tsp A1 Steak Sauce
1 cup finally chopped nuts (pecan, walnut, or almond)
Crackers

Directions~
 Combine cheeses & margarine or butter in a medium mixing bowl. Bring to room temperature. 
Add milk and steak sauce & beat until fluffy. Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in nuts. Serve with crackers

Sunday, October 23, 2011

Peanut Butter Dream Pie (no bake)

Kelsey & I searched high & low for the perfect recipe for her dessert day at school. This is what we came up with & it was a HUGE hit. We made 4 & they all disappeared in no time!

 

Ingredients~

1 (8 ounce) package cream cheese (softened)
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Directions~ 

Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Gently fold in the whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. 

 

Jalapeno Pinwheels

This is a wonderful & simple appetizer from my sister-in-law, Reign. These keep really well in the fridge so you can make them 2 or 3 days ahead of when you need them or just make some up to keep in the fridge for snacking. Wade devours these so trying to keep a stash of them is impossible around here, lol. They are a huge favorite, even the kids love them!

Ingredients~ 
1 pkg. flour tortillas 
8 oz. softened room temp cream cheese 
1 pkg sliced ham (lunch meat)
1 jar chopped jalapeno peppers

Directions~

In a bowl mix the cream cheese with two or three heaping tablespoons of canned, diced jalapeno.
Stir together until well mixed.
Divide the cream cheese mixture equally on four or five flour tortillas & spread evenly.
Top with ham, slice ham to fit if needed.
Roll each tortilla up tightly and place in the fridge for at least 30 minutes.
Remove from fridge & cut into 3/4 inch slices. 

Variation~  Add 2 tablespoons of finely chopped, fresh cilantro to the cream cheese.