Meat Balls

 Meat Balls

Submitted by:

Marge Phelps

Ingredients:

2 lbs ground beef

2 eggs

1 cup bread crumbs or crushed saltines

1/3 catsup

1/4 tsp. garlic powder

Salt and pepper to taste 

2 Tbsp. soy sauce

2 Tbsp. minced onion 

Sauce

1 can whole cranberry sauce

1 bottle chili sauce 

2 Tbsp. brown sugar

2 Tbsp. lemon juice

Directions:

Mix all ingredients for meat balls together.  Shape into balls.  Place in a greased 9 x 13 inch baking pan.

In saucepan, mix all ingredients for sauce and heat, stirring until well blended.  Pour sauce over raw meat balls.

Bake at 350 for about 45 minutes.

Jim's Cheese Ball

Jim’s Cheese Ball
Submitted by:
Jim Phelps

INGREDIENTS:
2 packages (8 oz. each) cream cheese
10 oz. Cracker Barrel cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon chopped onion
2 teaspoons Worchestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt
Chopped pecans

DIRECTIONS:
1. Soften cream cheese & cracker barrel cheese to room temperature.

2. Combine cream cheese and cracker barrel cheese in food processor or mixer, and blend until smooth. Add all the remaining ingredients, except pecans, and mix well.

3. Shape into a ball and roll in pecans.
Chill for two hours. Serve with crackers.

Annie’s Fruit Pizza

Annie’s Fruit Pizza
Submitted by:
Annie Eadie

DIRECTIONS:

White cake mix
6 tbsp. soft butter

Mix these 2 ingredients and take out 1 cup for later.

Add 1 egg and mix. Pat this mixture on a greased pizza pan. Bake at 350º for 15 minutes.

Spread one can of pie filling (cherry or blueberry) over crust.

Mix: 1 cup oatmeal
1/4 cup brown sugar
1/2 tsp. cinnamon
2 tbsp. butter
1 cup saved cake mix and butter

Spread over pie filling. Bake for 13-15 minutes. Cool well. Drizzle with powdered sugar icing (1/2 cup powdered sugar, 1 tbsp. butter and milk to mix).

Vegetable Pizza

Vegetable Pizza
Submitted by:
Kathryn Lutz

INGREDIENTS:
2 packages 8 oz.. cream cheese
2 packages crescent rolls
1/4 cup mayonnaise or sour cream
1 packages Hidden Valley Ranch Salad Dressing 1 0z.(dry)
1 cup broccoli-finely chopped
1 cup cauliflower-finely chopped
1 cup carrots-grated
(add whatever vegetables you like, add olives or mushrooms)
1 cup shredded cheese

DIRECTIONS:
1. Pat crescent rolls into pizza pan or 17” x 12” pan/cookie sheet slighty sprayed or greased (press the seams closed)
2. Bake 7-10 minutes 350, or until golden brown.
3. Mix softened cream cheese with mayonnaise and dried salad dressing with hand mixer.
4. Spread cream cheese mixture on cooked dough (cooled) and top with vegetables and cheese.
5. Press down lightly, top with shredded cheese and chill for at least 1 hour
6. Refrigerate until ready to serve. Put into serving pieces.

Jalapeno Poppers

Jalapeno Poppers
Submitted by:
J.C. Marley

INGREDIENTS:
15 jalapenos sliced lenghtwise and remove seeds
(leave in some seeds to make hotter)
8 oz cream cheese softened
(Optional spice it up add garlic powder, pepper, and cayan pepper)
4 oz shredded cheddar cheese
15 strips of thinly sliced bacon cut in half

DIRECTIONS:

1. Mix the cream cheese and shredded cheese in a bowl (and add optional spices)
2. Fill the jalapeno halves heaping full
3. Wrap each jalapeno with a thin slice of bacon and secure with a toothpick.
4. Spray grill with nonstick spray or use non stick Reynolds foil
5. Grill for 5 minutes on the bottom side first then flip and grill 5 more minutes on the top.

Tortilla Roll Ups

Tortilla Roll Ups
Submitted by:
Alison Marley

INGREDIENTS:
1 package tortillas
1 package 8 oz. cream cheese, softened
1/4 cup mayonnaise
4 ounces cheddar cheese-shredded
4 ounces mozzarella cheese-shredded
1 package 1/2 oz. (3 Tablespoons) Hidden Valley Ranch dry salad dressing mix
1 bunch green onions diced finely
1 green pepper diced finely
1/4 lb. thin sliced ham or turkey (prepackaged Buddig Meats work)

DIRECTIONS:
1. Mix soften cream cheese mayonnaise, cheddar & mozzerella cheese, Hidden Valley Ranch dry mix, and diced onion and green pepper.

2. Brush both sides of a tortilla with water. Spread one side of tortilla with thin layer of the cream cheese mixture. Cover torilla with a layer of the sliced meat.

3. Roll up tightly, wrap with clear plastice wrap and refrigerate 1 - 8 hours. Cut in 1” slices before serving.