Finally More Recipes

Finally More Recipes

Dill Pickle Pinwheels

1 Jar of small dill pickles ( not the smallest ones, but the in between size)

2 packages of Hormel dried beef ( the one that is in the lunch meat section)

1 8oz package of cream cheese- room temperature- soft enough to spread on thin pieces of

dried beef

Take 2 pieces of dried beef and overlap them. Spread them with some cream cheese. Place a pickle at the top of the dried beef layers, and roll. Basically the same way as tortilla wraps. Place them in the refrigerator so that the cheese hardens and they can be sliced.

Slice them into 1/2 inch slices.

I like to make these the night before the party. They go quickly, and are always requested whenever I take food to other get - togethers.

Toasted Crab Wedges

6 T. softened butter

1 1/2 tsp. mayonnaise

1 ( 5 oz.) jar Old English Cheese spread (Kraft)

1/2 tsp. garlic powder6 oz. can crabmeat ( I prefer cooking a couple of crab legs, taking the meat out of the shell, and weighing it ,until I have

6 oz. - usually, 1 cluster of Snow crab or two King crab legs)

6 English muffins - split

Mix all of the above ingredients except for muffins. Spread on 12 muffin halves. Cut into 4 wedges each. Broil until lightly browned and bubbly. You can garnish the wedges with a dash of paprika if you like.

You can make these ahead of time and freeze them. I always make them ahead and take them out the day of the party to let them thaw, then broil right before serving.

Mini Baked Cheese Bites

1 lb. softened butter (room temperature)

4 jars Old English Cheese spread

1 tsp. Tabasco sauce

1 tsp. onion powder

1 1/2 tsp. Worcestershire Sauce

2 tsp. dill weed

1 1/2 tsp. seasoning salt (any kind)

2 1/2 loaves sandwich bread

Mix all ingredients except bread. Trim the crust from bread. Make 3 layers of sandwiches spreading each layer with cheese mixture. Cut each sandwich into 4 cubes. Frost the top and sides with the cheese mixture. (don't frost the bottom of each cube). Freeze the cheese cubes on cookie sheets of plates in the freezer till firm, then bag for later use.

When ready to use, take them directly from the freezer, place on a cookie sheet, and bake at 350 degrees for 12-15 minutes. This makes approximately 60 cubes.

Kalmata Stuffed Mushrooms

16 large fresh mushrooms cleaned, and with stems removed

1/2 c. Parmesan cheese, grated

1/4 c. kalamata olives finally chopped

1 T. Worcestershire Sauce

8 slices crispy cooked bacon

*Stove top stuffing mixed with water and some melted butter. Make only enough to fill the mushrooms. This always takes a bit of guessing on my part.

Mix cheese, olives, sauce, bacon, and stuffing. Put a mound of stuffing mixture into each mushroom. Bake at 350 degrees for 10-15 minutes. You can make these a day ahead and reheat in the microwave.

Veggies and Dip

Mix 1 1/2 packages of Hidden Valley Dip Mix into 1 pint of sour cream. Serve with assorted vegetables. I like to vary some of the veggies. Carrots and celery gets boring. Try halved radishes, cucumber slices, broccolli flowers,