Cheese Twists

1 batch crescent roll dough (each batch makes 16 rolls)

grated parmesan cheese

1/4 cup cheddar cheese, shredded

2 tbs. butter, melted

Roll out crescent roll dough.  Cut into rectangles, half as many as number of rolls it would make (e.g., cut 8 rectangles if enough dough to make 16 rolls).  On half of rectangles, brush surface with melted butter.  Sprinkle with cheddar cheese and Parmesan cheese.  Cover with remaining rectangles of dough.  Cut each rectangle into ten half-inch strips.  Twist each strip 4 or 5 times.  Place on cookie sheet and bake at 375 degrees for 12 minutes until brown.  Makes 40 sticks.

-compliments of Nancy Wharton

Marinated Broccoli

3 bunches of broccoli, chopped

1 1/2 cups oil

1 cup cider vinegar

1 tbs. sugar

1 tsp. salt and pepper

1 tbs. MSG

Combine all ingredients and marinate overnight.

-compliments of Barb Rauscher

Hot Artichoke Dip

1 envelope Lipton's onion soup mix

1 can (14 oz.) artichoke hearts, drained and chopped

1 cup mayonnaise

1 8 oz. container sour cream

1 cup shredded Swiss or mozzarella cheese (about 4 oz.)

Preheat oven to 350 degrees.  In 1 qt. casserole dish, combine all ingredients.  Bake uncovered 30 minutes, until heated through.  Serve with your favorite dippers.

-compliments of Maria Flocco

Buffalo Wing Sauce

1/2 cup Frank's Hot Sauce

1/2 stick butter (must be butter)

1 tbs. chopped garlic

1/2 tbs. ground thyme

Combine all ingredients and simmer for five minutes.  Tastes great on chicken wings, breaded chicken patties, potatoes, and even omelettes!

-compliments of Dan Nowakowski

Sausage Balls

1 13 oz. pkg. bulk sausage (Bob Evans)

1 stick Cracker Barrel cheese, grated (you could probably use less)

1 cup Bisquick

Preheat oven to 350 degrees.  In a large bowl, mix sausage, cheese and Bisquick by hand.  Shape into walnut-sized balls.  Place in oven on a shallow cookie sheet for 40 to 45 minutes until lightly browned.  Drain on paper towel.  Serve immediately.

These puffs freeze beautifully after being baked.  Just take from the freezer directly to the oven for 15 to 20 minutes in a preheated 350 degree oven.

-compliments of Amy Lagrossa

Garlic Dip

5 cloves pressed garlic

2 cups mayonnaise

2 tbsp parsley

5 tbsp bread crumbs

1/4 cup ground nuts

Mix all together.  Place in air-tight container. Let it sit in fridge for several hours or overnight. Serve with crackers or vegetables.

-compliments of Joey Quaile

Tuna Dip

1/4 cup milk

1 8 oz. pkg. cream cheese

1/2 cup mayonnaise

1/4 cup chopped green onions with tops

2 tsp. prepared horseradish

1/8 tsp red pepper sauce (optional)

a dash of Worcestershire

1 6 1/2 oz. can tuna, drained

Stir milk, 1 tablespoon at a time, into cream cheese.  Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire.  Stir in tuna.  Cover and refrigerate at least one hour.

Taco Dip

2 pkgs. Philadelphia cream cheese, softened

1 8 oz. container sour cream

1 package seasoned taco mix

garlic powder

sliced pitted black olives

shredded lettuce

1 tomato, chopped

1 bag of shredded cheese

Mix cream cheese, sour cream, taco mix, garlic powder (to taste) until creamy.

Layer:

cream cheese mixture

shredded lettuce

chopped tomatoes

shredded cheese

sliced onions

Serve with tortilla chips.

-compliments of Tara Flocco

Spinach Dip

1 10 oz frozen chopped spinach

1 cup mayonnaise

1 8 oz. sour cream

1 can sliced water chestnuts

1 packet Knorr vegetable soup mix

Mix together and chill for at least one hour.  Serve with vegetables or crackers.

Shrimp and Cheese Plate

1 lg. and 1 small pkg. cream cheese (8 oz and 3 oz)

2 tsp. Worcestershire sauce

1 tsp. lemon juice

1/4 cup mayo

1/2 small onion

1 dash garlic

1 small can shrimp

1 bottle of chili sauce

Blend with mixer and put in shallow dish.  Pour in half bottle of chili sauce.  Drain and soak in ice water small can of shrimp.  Mash and put on top.  Garnish with fresh parsley.

-compliments of  Susan Walker

Seasoned Pretzels

1 box Snyder's Old Fashioned pretzels, broken into pieces

1 packet dry Hidden Valley Ranch dressing (not low fat)

1 tsp. garlic powder

1 tsp. dill

1 tsp. Lemon pepper

1/2 cup oil

Mix seasonings together, toss pretzels to coat, spread on cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Stir, back in for another 8 to 10 minutes.

-compliments of Marie Fox

Horseradish

1 large horseradish root

1/4 cup white vinegar

1 tbs. sugar (more or less to taste)

1 tsp. salt

Clean horseradish root well and scrape off the skin.  Wash again.  Your eyes will water, your nose will run.  Cut horseradish root into small chunks and put into blender.  Add vinegar, sugar and salt.  Store in refrigerator in tightly closed jar. Should keep for a few weeks.  Very serious stuff!

-compliments of Jean Tomasetti

Hot Mushroom Turnovers

1/2 cup plus 2 tbs. enriched flour

1/4 tsp. salt

2 tbs. plus 2 tsp. margarine

1/4 cup plain yogurt

1 1/2 cups minced mushrooms

1 tbs. dehydrated onion flakes

1 tbs. chopped fresh parsley

1/4 tsp. Worcestershire sauce

1 garlic clove, minced

Dash each; thyme leaves, salt and pepper

combine flour and salt in mixing bowl.  Cut in margarine until mixture resembles a coarse meal.  Add yogurt and mix together thoroughly.  Form dough into a ball and chill about 1 hour. 

Combine remaining ingredients in nonstick skillet.  Cook until mushrooms are soft and all of the moisture has evaporated. 

Preheat oven at 375 degrees.  Roll out dough to about 1/8 inch thickness.  With a pastry wheel, cut lengthwise strips 2 1/2 inch squares.  Re-roll scraps of dough and continue cutting until all dough is used.  Place an equal amount of mushroom mixture on each square (about 1 tsp.) and fold in half to enclose filling and form a triangle; seal well by pressing edges together with prongs of a fork.  Bake on ungreased baking sheet 20 to 25 minutes or until lightly browned.

-compliments of Ginger Rieger

Hoagie Dip

1/4 lb. bologna

1/4 lb. cooked salami

1/4 lb. provolone

1/2 lb. boiled ham

1/2 lb. American cheese

1 tomato

1 onion

3 leaves lettuce

salt and pepper to taste

oregano

mayonnaise (use enough for desired consistency)

1 tsp. olive or vegetable oil

Food processor is recommended, but not necessary.  Dice the meats and cheese in very small bits.  Dice the onion and tomato in small bits.  Only cut the meaty part of the tomato.  Dice the lettuce in small bits.

Mix everything together and add salt, pepper and oregano to taste.  Keep adding mayo until desired consistency.  Do not make too watery.  Add oil.  Mix everything together and refrigerate.  Cut up rolls and serve with dip.

Hidden Valley Crackers

1 1/2 bags oyster crackers

1 pkg. Original Hidden Valley Ranch dressing

1 tsp. garlic powder

1 tsp. dill

1 cup oil (use less!)

Mix all together and let sit 1 hour.  Bake 350 degrees.  15 minutes.

-compliments of Alice Cucinotta

Festive Roasted Pepper Dip

1 5 oz jar roasted red peppers, drained and finely chopped

1 4 oz can chopped green chilies, drained

1 cup sour cream

1 cup mayonnaise

1 tbs. lemon juice

1/2 tsp. garlic powder

Mix ingredients until well blended.  Refrigerate.  Serve with vegetables dippers or chips.

Dill Dip

1 16 oz. container sour cream

1 cup mayonnaise

2 tsp. parsley

2 tsp. dry onion

2 tbs. dill weed

a dash of garlic salt

1 1/2 seasoned salt

Combine all ingredients and chill.  Serve with fresh vegetables (raw), chips, etc.

-compliments of Jeanne Muehlhauser

Country Cheese Ball

1 8 oz. pkg. cream cheese, softened

1 cup shredded sharp cheddar cheese

1/4 cup minced onion

2 tbs. minced parsley

1 tsp. Worcestershire sauce

1/4 tsp. salt

8 oz. chopped pecans

Blend cream and cheddar cheeses.  Add onion, parsley, Worcestershire sauce and salt.  Blend well.  Shape into ball, roll and cover with chopped pecans.  Chill and serve with assorted crackers.

-compliments of Pat Regan

Creamy Cheese & Dried Beef Snack

1 8 oz. soft cream cheese

2 tbs. milk

1 pkg. dried beef (chopped fine)

2 tbs. green pepper, chopped fine (optional)

1/8 tsp. pepper

1/2 cup sour cream

Mix and pour in dish.  Top with chopped pecans.  Bake 15 minutes at 350 degrees, uncovered.  Can be frozen - reheat covered.

-compliments of Kathy Kelly

Artichoke Dip

2 jars artichokes, squeezed and chopped

1 cup mayonnaise

1 cup grated Parmesan cheese

1/2 tsp. garlic

paprika on top

Bake at 375 degrees until bubbly.  Serve with crackers.

-compliments of Kathy Kelly