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| My beautiful cousin Cicely and her daughters Abigail and Isabel. Isabel is being shy! |
Shrimp Dip
1 can tiny cocktail shrimp
1 8oz package of cream cheese softened
1 cup sour cream
1 teaspoon lemon juice
1 package "Good Seasons" Italian dressing mix
Combine shrimp, including water and juice from can, cream cheese, sour cream and Italian dressing mix and lemon juice. Mix well and refrigerate for 2 hours or overnight. Serve with crackers.
Cheese Dip
1/4 lb. of ground beef browned and drained
16 oz. Velveeta cheese cut into cubes
3 Tablespoons milk
1/2 can cream of mushroom soup
1 can Rotel Tomatoes
In a microwave safe bowl add cubed cheese and 3 tablespoons of milk. Microwave on high for 3 minutes. Stir and add the rotel tomatoes and cream of mushroom soup. Microwave again on high for 3 minutes. Stir and add the ground beef. Microwave again for 1 min. or until all cheese and soup are melted. Let stand for 3 to 5 min. before serving.
Serve with corn chips. Doritos Restaurant Style are our favorite brand.
You can double this recipe if you have a big crowd.
Susan's Jalapeno Hamburger Dip
1 pound ground beef
1 onion chopped
1 bell pepper chopped
1 small can tomato sauce
1 small can jalapeno relish
1 can refried beans with chilies
8 oz. sharp cheddar cheese grated
Brown hamburger, onion and bell pepper together in skillet and drain. Combine remaining ingredients in crock pot. Add hamburger mixture and stir until blended. Cook in crock pot for 1 hour. Reheat as needed.
Serve with "Scoops" Corn Chips.
This is a very good dip and it's easy to make!
Layered Taco Dip
1 can refried beans
1 ripe avocado mashed with 2 teaspoons lemon juice
12 oz. sour cream mixed with ½ package of taco seasoning mix
1 small can of chopped ripe olives
1 small can chopped green chilis
1 12 0z block of Monterey Jack Cheese grated
4 green onions chopped small include green tops
1 small tomato chopped fine
Layer in 9x9 as listed above. Reserve tomatoes until ready to serve.
Best to make this dish at least 1 hour ahead, cover with plastic wrap and refrigerate until ready to serve.
If you don't have fresh ripe avocados available you can use pre packaged guacamole dip. Delete the lemon juice. One small container will be enough.
Sausage Balls
1 pound of ground mild Italian Sausage
1 cup sharp cheddar cheese shredded
1 cup Bisquick baking mix
Mix sausage, grated sharp cheddar and baking mix in a large bowl. I use my hands to blend this together good. Roll into small bite size balls and place on baking sheet. Place in refrigerator for 30 min and then bake in a 350 degree oven for 20 minutes or until brown. Serve immediately.
You can freeze these before baking. Best results will come from freezing in a plastic container and lay the balls in layers with wax paper. Then thaw to room temperature and bake as above.
Festive Cheese Ball
2- 8oz. packages cream cheese room temperature
1 jar dried beef, chopped
2 Tablespoons lemon juice
4 green onions chopped....greens and whites
1/2 chopped roasted red pepper
chopped pecans to coat
Coat a red pepper in olive oil and place on baking sheet. Bake 350 degrees for 15 minutes. Let cool, remove seeds and chop half of the pepper fine.
Mix together, cream cheese, chopped dried beef, lemon juice, green onions, and red pepper. Roll into a ball and roll in chopped pecans. Wrap in plastic wrap and refrigerate for 2 hours or overnight. Serve with crackers.
These meatballs are always gone by the end of the party. The big guys love them.....
Party Meatballs
Meatballs:
2 pounds ground beef
2 eggs lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
Mix together and roll small bite size meatballs. Place in large oven proof dish, 9x13 works well.
Sauce:
1-12 oz can of chili sauce or spaghetti sauce
1-10 oz jar grape jelly
1 teaspoon lemon juice
Mix together in medium mixing bowl until well blended. Pour over meatballs. Cover with foil and bake in 350 degree oven for 1 1/2 hour. Remove foil and continue to bake for 15 minutes. Remove to serving dish. Provide toothpicks to eat with.
