Bacon Ranch Dip

            2 tablespoons ranch dressing mix
            16 ounce sour cream
            1 cup cheddar cheese
            3/4 cup cooked bacon chopped

            In a bowl combine all ingredients until mixed well.
            Refrigerate.

Banana Brunch Punch

6 medium banana, ripe
12 ounces frozen orange juice concentrate, thawed
3/4 cup lemonade, frozen concentrate, thawed
3 cups warm water
2 cups sugar
46 ounces pineapple juice, chilled
6 liters lemon-lime soda, chilled
orange slices

In a blender combine 1st 3 ingredients until smooth.
Remove half the mixture from the blender. Add half
of the water and sugar; blend well. Pour into freezer
bag; repeat with other half of blender mixture.
Freeze solid.

1 hour before serving remove frozen mixture and put
in punch bowl. Just before serving add pineapple and
soda; mix well. Garnish with orange slice

Black Bean Salsa Dip

1 cup Velveeta
1 cup salsa
1 cup cream cheese
15 ounces black beans, drained


Mix all ingredients and heat until well blended and heated through.

Buffalo Chicken Dip

1 pound chicken, cooked and shredded
16 ounces cream cheese, softened
3/4 cup hot sauce, more or less to taste
1 cup ranch salad dressing
1 cup cheddar cheese, shredded


Combine chicken and hot sauce in a pan over medium heat for 5-10 minutes. Take off heat and add cream cheese; mix until well blended. A ranch dressing and cheese; mix well. Put mixture in crockpot heat on low.

Candied Weenies

48 cocktail weenies
16 strips bacon
2 cups brown sugar
1 stick of butterCut bacon strips into thirds. Wrap a piece of bacon
around a cocktail wieners and secure with a toothpick.
In a sauce pan cook butter and 1 cup of brown sugar
until melted. Place bacon wrapped wieners on a foil lined
lipped cookie sheet and pour butter brown sugar mixture
evenly over the top. Sprinkle on top the remaining sugar.
Bake at 350 degrees for 40-60 minutes.

Caramel Chex

7 cups Corn Chex®
1 1/2 cups peanuts, dry-roasted
1 stick butter
2 cups brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda


In a large bowl combine the check and the peanuts. In a sauce pan combine butter, brown sugar and corn syrup. Bring to a boil over medium heat, boil for 2 minutes. Remove from heat and add soda, mix well. Pour sauce over Chex and peanuts and mix well. Microwave mixture on high for 2 minutes, remove and stir well. Microwave 2 more minutes and remove and stir well again. Pour out on some wax paper, spread out. Allow to cool for 1 hour. Break into small pieces and put in a resealable bag.

Chili Cheese Dip

1 can No-Bean Chili
1 jar Cheeze Wiz
1/2 jar Salsa


Combine all ingredients and blend until smooth. Heat and serve with tortilla chip.

Corn Fritters

1 1/2 Cup Flour, Sifted
1 1/2 Teaspoons Baking Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Each Egg, lightly beaten
1/2 Cup Milk
1 Tablespoon Shortening, melted
12 Ounces Corn, Whole Kernel, Canned, drained


Sift together the first 4 ingredients, add egg, milk and shortening; mix well.
Add corn and fold together. Heat oil to 350 degrees; scoop about 
2 tablespoons into oil and cook until golden brown.

Christmas Punch

1 quart Vanilla ice cream
1 pint sherbet, raspberry
4 liters Tahitian Treat soda, chilled


Allow ice cream and sherbet to thaw for 3 hours in refrigerator. Add soda and mix well. Allow punch to set for 1 hour in refrigerator, mix well and serve.

Cocktail Weenies

2 cups ketchup
4 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
1 package cocktail weenies


Combine 1st 4 ingredients over medium heat until boiling. Reduce heat to a simmer; add weenies. Cook until heated through and thickened.

Cream Cheese Wonton

           16 ounces creamed cheese, softened
           1/2 cup powdered sugar
           1/4 teaspoon salt
           50 wonton wrappers
           1 tablespoon corn starch
           3 tablespoon cold water

           In a mixer whip cream cheese, sugar and salt,
           until combined. In a small bowl mix together
           corn starch and water, set aside. To assemble
           place 1-2 teaspoon of the cheese mixture in
           the middle of a wonton wrapper. With your
           finger moisten 2 sides of the wrapper with the
           corn starch slurry, fold into a triangle, push out
           air and seal. Bring the 2 corners of the long side
           of the triangle to the middle, attach with slurry.
           In a pan heat oil to 375°, fry until golden brown,
           about 2 minutes. Drain on paper towel.

           

Creamy Orange Drink

1 quart orange juice
1/2 quart 7-Up®
1 pint vanilla ice cream, softened
1/2 quart pineapple juice


Combine all ingredients. Mix well and refrigerate for 30 minutes. Serve immediately.

Deep Fried Cheese Curds

1 each egg, beaten
1 tablespoon vegetable oil
1 cup milk
1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
fresh cheese curds

In a bowl combine egg, oil and milk; mix well.
Add flour, sugar, salt and powder;
mix until smooth.

Dip curds in batter. Deep fry in 375 degree oil.

Fruit Salsa

1/4 cup orange juice
1 medium apple, chopped fine
1/2 cup strawberries, chopped fine
2/3 cup grapes, chopped fine
2 tablespoons brown sugar
1 tablespoon apple butter
1 tablespoon grape jelly


Mix all the ingredients together and store in the refrigerator. Let the mixture sit for at least 1 hour. Serve with animal or graham cracker.

Homemade Caramels

1 cup butter
dash salt
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 1/4 cups brown sugar
1 cup light corn syrup


Melt butter in pan. Add brown sugar and salt; stir until thoroughly combine. Stir in corn syrup and mix well. Gradually add milk stirring constantly. Cook and stir over medium heat until a candy thermometer reads 245 degrees, about 12-15 minutes. Remove from heat and stir in vanilla. Pour into 4 ice cube trays, cool and cut into squares. Wrap individually in plastic wrap.

Pizza Roll-Ups

1/2 pound ground beef
8 ounces tomato sauce
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
2 tubes refrigerated crescent rolls


Brown meat and drain. Remove from heat and mix in tomato sauce, cheese and oregano, mix well. Separate dough into 8 rectangles, pinching together seams. Place about 3 tablespoons of mixture along one long side of the dough. Roll up dough like a jelly roll and cut into 3 pieces. Place seam side down 2 inches apart on a greased sheet. Bake at 375 degrees for 15 minutes or golden brown.

Puppy Chow (for kids)

12 ounces Crispex cereal
5/8 cup peanut butter
1 1/4 cups powdered sugar
1/3 cup butter
7 1/4 ounces chocolate chips


In large sauce pans or dutch oven; melt together the chocolate chips, butter and peanut butter. Stir in cereal; shake in a bag with powdered sugar to coat. 

Rueben Dip

14 ounces sauerkraut, drained
4 ounces cream cheese
1 can cream of chicken soup
8 ounces corned beef brisket, cut up
2 cups Swiss cheese, shredded


Combine all ingredients in a crock pot and cook on low until heated thoroughly. Serve with crispy toast or crackers.

Tuna Puff

1 cup water
1/2 cup butter
1 cup flour
1 teaspoon salt
4 eggs


Combine water and butter in a medium saucepan and heat to boiling. Stir in flour and salt all at once. Stir mixture vigorously over low heat until mixture leaves the sides and forms a ball. Remove from heat. Beat in 1 egg at a time. Beat mixture until smooth. Drop by spoonful's on baking sheet, 2 inches apart. Bake at 400 for 25 minutes then at 325 degrees for 20 minutes; cut a small slit in puff and return to oven, turn oven off and leave door open for 20 minutes. Cool and fill with favorite stuffing, tuna is good.