Reader Recipes

Nifty Nibbles for the Holiday Hostess

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Snowman Cheese Ball

From Nita Wise of Columbia, S.C.

Ingredients:

bullet

3 pkgs. (8-oz. size) cream cheese, softened

bullet

4 cups shredded cheddar cheese (16 oz.)

bullet

2 T basil pesto

bullet

1 T grated onion

bullet

1⁄4 t yellow mustard

bullet

2 drops red pepper sauce

bullet

1 container (4-oz.) whipped cream cheese, softened

bullet

Decorations (see suggestions)

bullet

Assorted crackers

Directions: Mix cream cheese and cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into a ball. Wrap each ball, label and freeze. May be frozen up to 1 month ahead.

About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Chill for 4 hours. Serve with crackers. Store covered in refrigerator. Makes 7 cups spread.

Use your imagination to decorate your snowman. You can use fresh rosemary and dried cranberries (crown), chopped olive pieces or raisins (eyes and buttons), pimento or red bell pepper (mouth), radicchio or carrot ribbon (scarf), and asparagus spears or celery sticks (arms).

PIMENTO WHEELS

From Ann Miller of West Augusta

Ingredients:

bullet

8 10-inch flour tortillas

bullet

16 oz. cream cheese (softened)

bullet

1 pkg. powdered ranch dressing mix

bullet

1 large jar of pimentos

bullet

1 can green chilies

bullet

1 can sliced black olives

Directions: Mix cream cheese and ranch dressing until smooth; spread evenly over flour tortillas.  Drain olives, chilies and pimentos on paper towels; sprinkle evenly over all of the flour tortillas. Roll tortillas up and refrigerate for at least 2 hours. Slice the ends of the tortillas and cut the rest into 1⁄2-inch slices and serve.

MEXICAN CHEESE BITES

From Velma McGregor of Gretna

Ingredients:

bullet

1 1⁄2 cups Bisquick baking mix

bullet

1⁄4 cup dairy sour cream

bullet

1 egg

bullet

4-oz. can chopped green chilies (drained)

bullet

1 cup shredded cheddar cheese (4 oz.)

Directions: Mix baking mix, sour cream, egg and chilies. Stir in cheese, cover and refrigerate up to 4 hours. Preheat oven to 400˚. Drop mixture (by rounded teaspoon) about 2 inches apart onto a greased or oil-sprayed cookie sheet. Bake 10 to 12 minutes or until golden brown. Serve with taco sauce or salsa. Makes about 4 dozen. 

THE BEST CHIPPED BEEF DIP

From Nan Finch of Brodnax

Ingredients:

bullet

2 cups sour cream

bullet

1 cup mayonnaise

bullet

3 oz. chipped beef (finely chopped)

bullet

1⁄2 t garlic powder

bullet

1 t dried parsley

bullet

1 t dill seed

bullet

1 T onion (chopped very fine)

Directions: Combine all ingredients thoroughly. Chill about 3 hours. Serve with crackers or potato chips.

PERFECT PIGLETS

From Ila Smith of Martinsburg

Ingredients:

bullet

1 lb. lean bulk sausage (uncooked)

bullet

3 cups Bisquick baking mix

bullet

10 oz. sharp cheddar cheese (grated)

Directions: Mix all ingredients together by hand and form into small balls. Bake at 375˚ for 15 minutes near the top of the oven on an ungreased cookie sheet. Balls may be frozen if desired and thawing is not necessary. Place on cookie sheet and warm for 10 minutes at 300˚; then continue baking for 10-15 minutes at 375˚.

HOLIDAY FRUIT DIP

From Dot Swartz of Harrisonburg

Ingredients:

bullet

8-oz. carton low-fat vanilla yogurt

bullet

1⁄4 T ground nutmeg

bullet

1⁄2 cup cranberry-orange relish

bullet

1⁄4 T ground ginger

bullet

1⁄4 t cinnamon

Directions: In a small bowl, combine yogurt with the remaining ingredients. Mix until well blended. Cover and chill. Serve with assorted fruits for dipping (apple slices, strawberries, orange sections, etc.). If desired, garnish with a strawberry and mint sprigs. Yields 1 1⁄4 cups.  

HERSHEY BAR BARS

From Rebecca Gfrerer of Barboursville

Ingredients:

bullet

1 1⁄2 cups (3 sticks) butter, unsalted, room temperature

bullet

1 1⁄4 cup white granulated sugar

bullet

2 eggs

bullet

3 t vanilla

bullet

3⁄4 t salt (less if using salted butter)

bullet

3 3⁄4 cups white all-purpose flour

bullet

3 Hershey bars (8-oz. size)

Directions: Combine butter and sugar. Mix in eggs, vanilla, salt and flour. Pat half of mixture in bottom of buttered 9x13-inch pan. Place bars on top. Put rest of dough over bars. If dough is hard to work with because its too sticky, put in refrigerator for about 15 minutes or lay a sheet of wax paper over the dough and spread it through the wax paper. Make ridges along the edges with a fork dipped in water. Bake about 25 minutes at 350˚ or until edges are a little brown. Cut while warm. When cool, you can sift confectioners sugar over the top.

WHITE MARSHMALLOW CANDY

From Jean Shahan of Powhatan

Ingredients:

bullet

2 lbs. white bark

bullet

1 cup crunchy peanut butter

bullet

2 cups dry-roasted peanuts

bullet

2 cups Rice Krispies

bullet

2 cups mini-marshmallows

Directions: Add white bark and peanut butter to double boiler; melt stirring as needed. Remove from heat. Combine peanuts and cereal in bowl; pour melted white bark and peanut butter over mixture. Stir in marshmallows. Drop by teaspoonfuls on wax paper. Chill.

GOOEY BUTTER BARS

From Lin Kogle of Mineral

Ingredients:

bullet

1 yellow cake mix (use dry)

bullet

1 stick butter or margarine

bullet

3 eggs

bullet

8 oz. cream cheese, softened

bullet

1 box 10x sugar

Directions: Mix yellow cake mix, butter or margarine and 1 egg together; press into bottom of 9x13-inch pan to make crust. Beat cream cheese, 2 eggs and sugar together until smooth and pour over the crust. Bake at 350˚ for 45 minutes. After it cools slightly, sprinkle powdered sugar over top (optional). When completely cool, cut into squares and serve. Makes about 48 bars. Refrigerate leftovers after one day; can also be frozen.

LEMON WAFERS

From Lucy Blazson of Lignum

Ingredients:

bullet

1 1⁄2 T butter

bullet

1⁄2 cup sugar

bullet

1 egg

bullet

1 t lemon extract

bullet

3⁄4 cup flour

bullet

1⁄8 t salt

bullet

1 t baking powder

bullet

3 T milk

Directions: Cream butter; add sugar; beat in egg and lemon extract. Sift flour with baking powder; add alternately with milk to sugar mixture; beating well. Drop by teaspoon on a greased baking sheet. Bake at 350˚ for 15 minutes. Makes 24 wafers.

BUTTERSCOTCH CRUNCH

From Nadine Pruitt of Tangier

Ingredients:

bullet

1 small pkg. butterscotch chips

bullet

3 T peanut butter

bullet

3 cups cornflakes

Directions: Melt chips and peanut butter in a double boiler. Pour over cornflakes and stir until coated. Drop by teaspoon on wax paper. Chill for 30 minutes.

BUTTERSCOTCH STICKY BUNS

From Nadine Pruitt of Tangier

Ingredients:

bullet

1⁄2 cup pecans (chopped)

bullet

20-24 frozen dinner rolls

bullet

1 small pkg. butterscotch pudding (not instant)

bullet

6 T margarine

bullet

1⁄2 cup brown sugar

bullet

1 t cinnamon

Directions: Lightly grease a tube pan. Sprinkle nuts on bottom and then put rolls on top of nuts.  Sprinkle rolls with dry pudding mix. Melt margarine; add brown sugar and cinnamon. Pour over rolls and let rise overnight. Bake at 350 for 30 minutes. Invert pan on a platter.

 

Home ] Up ] Cover Story ] Down Home ] Food For Thought ] [ Reader Recipes ] Editorial ]