Cook'n for every Holiday: Mexican Cheese Ball
 1 8-ounce package cream cheese softened 8 ounces sharp cheddar cheese shredded 3/4 cup piñon nuts ground, walnuts or pecans 2 1/2 teaspoons chili powder 1 teaspoon garlic salt Parsley sprigs (optional) Round buttery crackers In a large mixer bowl at medium speed, beat cream cheese until fluffy. Add Cheddar cheese, nuts, 2 teaspoons of the chili powder and garlic salt. Beat at low speed until well blended. With moistened hands, shape into 1 large or 2 small balls. If making ahead, wrap in plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving. To serve, place on serving plate. Sprinkle remaining 1/2 teaspoon chili powder over top and surround with parsley. Serve with crackers. Labels: Cook'n for every Holiday |
Cook'n for every Holiday: Italian Stuffed Mushrooms
 Makes 24 servings 24 mushrooms medium 1/4 cup green onions minced 1/4 cup green bell peppers minced 1 clove garlic minced 2 tablespoons vegetable oil 3 tablespoons Parmesan cheese grated 3 tablespoons capers 1 tablespoon pimiento minced or parsley 1 tablespoon bread crumbs fine dry 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon Italian seasoning dried crushed 1 egg yolk 1 teaspoon water Preheat oven to 375°. Clean and stem mushrooms. Set caps aside and mince stems. In a small skillet over medium heat, sauté stems, green onions, green pepper and garlic in oil for 5 minutes. Remove from heat and stir in cheese, capers, pimiento or parsley, bread crumbs, salt, pepper and herb seasoning. In a small bowl, beat egg yolk with water and stir into mushroom mixture. Spoon stuffing into mushrooms and place on a greased jelly roll pan. Bake for 15 minutes. Labels: Cook'n for every Holiday |
Cook'n for every Holiday: Amber Glow
Amber Glow Makes 3 servings 1 8-ounce package cream cheese softened 1 10-ounce jar apricot preserves ( 3/4 cup) 1 1/2 teaspoons dry mustard 1 teaspoon horseradish prepared 1/8 teaspoon hot pepper flakes crushed, or hot pepper sauce 1/4 cup peanuts chopped salted Crackers Press cream cheese into an 8-ounce plastic margarine tub or a small bowl. Loosen edges with a spatula and invert onto the center of a shallow serving dish. Smooth surface with a spatula. In a small bowl, mix preserves, mustard, horseradish and hot pepper flakes or sauce until well blended. Pour over cheese. Sprinkle with nuts. Serve with crackers. Labels: Cook'n for every Holiday |