TOMATO-CHEESE SPREAD

1 ( 10 oz.) can diced tomatoes with green chilies, drained

1 cup mayonnaise

1 teaspoon Lea & Perrins

1/2 teaspoon garlic salt

2 ( 8 oz) blocks sharp Cheddar cheese, shredded

3/4 cup chopped pecans

1 ( 4 oz) jar chopped pimento, drained

1/3 cup chopped green onion.

In a large bowl, combine tomatoes, mayonnaise, Lea & Perrins and garlic salt. Stir in cheese, pecans, pimento and green onion.

Serve with crackers and vegetables, if desired. Great for ballgame gatherings. Enjoy!

SPICY APPETIZER NUTS

2 tablespoons butter

1 tablespoon Lea & Perrins

1 1/2 teaspoon brown sugar

1 teaspoon ground red pepper

1/2 teaspoon chili powder

1/4 teaspoon curry powder

1 ( 10 oz.) can deluxe nuts

In a small bowl, mix all ingredients together except the nuts. Pour nuts int a resealable plastic bag. Pour spice mix into bag. Shake to coat.

Spray a 12-inch pizza pan with cooking spray, Spread mixture evenly on pan. Place pan in oven on lower

rack. Bake at 350 degrees for 15-20 minutes.



HOT ARTICHOKE DIP

1 can ( 14 oz,) artichoke hearts, drained

4 tablespoons parmesan cheese, divided

2 oz. cream cheese

4 oz. fontina, cubed

1 clove garlic, pressed

1 tablespoon capers

dash of red pepper flakes

Heat oven to 350 degrees. Pulse artichokes, 2 T. parmesan cheese, and remaining ingredients in a food processor until artichokes are finely chopped.

Scrape mixture into a small baking dish and spread into an even layer. Top with remaining grated parmesan

cheese. Bake 25 to 30 minutes. Turn the broiler on and cook until the cheese is lightly brown.

Serve with tortilla chips.

Pumpkin Muffins with Praline Cream Cheese

 These muffins are the perfect treat for neighbors, teachers, or as a gift to a new mom!

The base for these muffins is a boxed pumpkin muffin mix.  Pillsbury or Kroger brand available.

Pumpkin Muffins with Praline Cream Cheese 

To prepare muffins:

1 box pumpkin bread mix

1/3 cup canola oil

1 cup milk

2 eggs

*1/2 can pumpkin (regular sized can)

Preheat oven to 400 degrees.  

Spray a 12-cup muffin tin with Pam.  In a medium bowl, mix all ingredients, except pumpkin, with spatula.  Fold in pumpkin last.  Fill muffin cups with batter.  

Bake for 18-20 minutes.  

*Save other half can of pumpkin for another batch later in the week!

To prepare praline cream cheese spread:

1- 8 oz package cream cheese, softened

1/2 cup brown sugar

Using mixer, combine cream cheese and brown sugar until smooth.  Remove from oven and serve warm with praline cream cheese.  

Send half a recipe to a neighbor, friend, or teacher!

Enjoy!

BUTTERMILK RANCH DRESSING

Delicious buttermilk ranch dressing is a popular choice for both a salad dressing and a dipping sauce. Try this dressing over some crisp cold iceberg lettuce!

1 cup mayonnise

2/3 cup buttermilk

1/4 teaspoon white vinegar

1 teaspoon parsley

1/8 teaspoon dill

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 1/2 teaspoon dried chives

1/8 teaspoon black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon dry mustard

Combine mayo and buttermilk. Whisk togeter until it is lump-free. Add in white vinegar.

 Stir!!!! For best results, make ahead of time and store in the fridge.

Ceci's Biscuits

The art of making biscuits from scratch is nearly gone.  Many of us can remember our mothers or grandmothers making homemade biscuits, but may have never ventured out to actually make our own.  Let's change that!

Our cousin in Columbus, Mississippi, Cherry Watkins Dunn, has been making delicious, easy, homemade biscuits for decades and recently shared the recipe with us.  Try these soon!  Our favorite way to eat these...split through the middle, buttered, and toasted..."biscuit toast!"  

Ceci's Biscuit Recipe

2 1/2 cups self-rising flour, sifted

1/2 stick cold, unsalted butter

1 cup buttermilk

Place sifted flour in a bowl and add cold, sliced butter.  Cut butter into flour with a pastry cutter.  

Add buttermilk and stir until a soft dough forms.  Do not over-stir.  

Flour a cutting board or kitchen counter and turn out dough onto floured surface.  

Knead gently for about 30 seconds, enough to shape.  

 Pat it out (do not roll) 1/2 inch thick onto board or counter.  Using a 2-inch biscuit-cutter, cut out biscuits, and roll out any extra dough.  Place on an ungreased cookie sheet.

Bake at 400 degrees for 10-12 minutes.  

For "biscuit toast," slice biscuits horizontally, place a pat of butter on each half, and toast lightly.  

Printable Recipe

Enjoy!!

Chess Squares

These chess squares are nearly identical to Paula Deen's Ooey Gooey Butter Bars, but this particular recipe shown came from HERE. 

Chess Squares pair nicely with regular brownies if you are asked to bring dessert! 

Chess Squares

1 box yellow cake mix

3 eggs

8 oz cream cheese, softened

1 stick butter, melted

1 lb (4 cups) powdered sugar

Preheat oven to 300 degrees and spray a 9x13 dish with Pam.  By hand, mix cake mix, 1 egg, and melted butter to a soft dough.  Press evenly into bottom of pan.  

With mixer, mix powdered sugar, softened cream cheese, and remaining two eggs until smooth, about 1-2 minutes.  Pour mixture on top of crust.  

Bake at 300 degrees for 40-50 minutes until top is golden brown.  (I found the full 50 minutes was necessary...check often at end of bake time)

Allow to cool before cutting into squares for serving.