Thursday, January 10, 2013

Game Time

Marinated Mushrooms
My mom makes these incredible bites and nobody believes how easy they are!!.  1 Stick of real butter, and one package of Good Seasons Herb and Garlic salad dressing mix.  2 large boxes of whole mushrooms.  Clean mushrooms, melt butter with salad dressing mix; pour over mushrooms and cook on low in crockpot for approx 1 hour.  DELISH!!

Marinated Mushrooms

Ex- Cuzin June's Better Cheddar is in the front with the strawberry preserves

This appetizer has been my signature recipe for over 30 years.  At home and in my restaurant it was the all time most requested dish I catered or served.  They are a lot of similar recipes, but when you look at the ingredients you will notice what the secret  ingredient that makes this the mother lode of all appetizer recipes.
First time I have ever published this recipe!!

Servings: 12

Notes: For weddings or showers, you can shape mixture into a heart, or at Christmas you can shape into a Christmas tree.  Let the creative juices flow!!  We usually topped this with strawperry preserves and garnished with fanned strawberries and sliced almonds.  Be sure and use heavy mayo, and add the mayo 1 cup at a time and stir.  You woant the cheese ball to hold together well, but do not want it to be to mushy.  2 cups is usually the right amount, however depending on the quality of cheese sometimes I adjust a little.

3 bunches green onions, chopped
3 packages sliced almonds
1 10 ounce package extra sharp cheddar cheese
1 10 ounce package sharp cheddar cheese
1 10 ounce package monterey jack cheese
2 cups mayonnaise
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon red pepper
1 jar strawberry preserves or peach preserves, room temp

Grate all cheeses.  Add other ingredients. Mix well.  At this point you can shape into balls or logs.  Makes three good size balls or 2 large cheese logs.  Shape and refrigerate for several hours.   Top with your choice of preserves, and serve with Wheatsworth, Triscuits, or Ritz crackers.  

Crunchy Pecan Pie Bites

Cram all the amazing flavor of pecan pie into these bite-sized treats that are perfect for parties and gift-giving alike.

Southern Living NOVEMBER 2008
Yield: Makes about 6 dozen
Prep time:15 Minutes
Bake:32 Minutes
Cool:30 Minutes

3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells


1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.

Baking time is 22 minutes per batch.

Roquefort Cheesecake with Pear Preserves and Pecans

Roquefort Cheesecake with Pear Preserves and Pecans is ideal for large gatherings--it makes 12 appetizer servings. Pear preserves balance the tanginess of the Roquefort cheese, and toasted pecans add nutty flavor to this herb-and-pecan cheese spread.

1/2 cup pecan or walnut halves
2 (8-oz.) packages cream cheese, softened
1 (8-oz.) package Roquefort cheese, chopped
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
2 large eggs
2 tablespoons all-purpose flour
1/2 (11.5-oz.) jar pear preserves
Crackers, seedless red grapes, and assorted vegetables


1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.

2. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.

3. Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

4. Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.

Mexican Mess

love Tex-Mex, and this stuff is great.  My husband can eat the whole dish!!
1 (16 ounce) cans  refried beans
1 cup salsa  (make your own or use store bought)
4 ounces green chilies
1 cup cheese, shredded ( I like a Mexican or taco blend)
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt

For Garnish All garnish is optional, however whithout some garnish for color and taste, this dish tastes great, but needs to be dressed up for a party!!

 1/2 cup Mexican blend cheese shredded
1 sm can sliced black olives
2 green onions cleaned and sliced thin (use green part)
1 cup of grape tomatoes or cherry tomatoes (sliced in half)

Spray a pie plate.
Mix all ingredients and place in pie plate.
Bake at 350 degrees for about 15 minutes or hot in the center.
Add garnishes as desired and serve with chips or crackers.

No comments:

Post a Comment