2 8 oz boxes of cream cheese, softened
8 oz crushed pineapple, drained
2 Tbsp onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 tsp seasoned salt
2 cups pecans, finely chopped and separated into 2 separate cups
*Mix everything but 1 cup of the pecans. Mash and mush it together.
*Refrigerate until firm.
*Take out and form.
*Roll cheeseball in remaining cup of pecans.
Notes:
I got this recipe from Linda Lawson in 2000. I just made it for the first time last week at a get-together at our house. I heard from most of the people who tried it that it was yummy! I love this cheeseball!
To form my cheeseball after it's firm, I wrap it in saran wrap then shape it, so my hands don't get all over the cheese.
I bought Wheat Thins and the Club cracker Sticks to go with this. I loved the Wheat Thins with it. I imagine your favorite cracker would be great! Enjoy
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Wednesday, July 23, 2008
Friday, May 16, 2008
South Texas Bean Dip
1 16 oz can refried beans
3 oz cream cheese softened
12 oz sour cream
1 bunch green onions (I usually omit)
1 pkg Taco seasoning mix
4 oz can green chilis, dried (I usually omit)
8 oz salsa
8 oz shredded cheese
*Mix all ingredients together except for cheese.
*Pour into 8x8 baking dish.
*Bake 325 for 20 minutes, or put in microwave 4-5 minutes.
*Top w/cheese, bake 20 more minutes. (Only microwave a little longer.)
*Let stand 10-15 minutes before serving.
*Serve with chips.
Notes:
This recipe is from my dear friend Linda Lawson. She used to make it for us when we came over and stayed up all night playing Euchre or talking around the kitchen table. Yum Yum! I usually microwave it just to avoid heating up the oven. I also usually just stir the cheese all up in it instead of spreading it on top. This is great on a snack table while watching a ball game or playing games. It is also good as a side dish to a Mexican meat dish.
If you don't have a taco seasoning mix, you can substitute these spices:
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon onion powder
1/4 teaspoon oregano
1/2 teaspoon garlic powder
3 oz cream cheese softened
12 oz sour cream
1 bunch green onions (I usually omit)
1 pkg Taco seasoning mix
4 oz can green chilis, dried (I usually omit)
8 oz salsa
8 oz shredded cheese
*Mix all ingredients together except for cheese.
*Pour into 8x8 baking dish.
*Bake 325 for 20 minutes, or put in microwave 4-5 minutes.
*Top w/cheese, bake 20 more minutes. (Only microwave a little longer.)
*Let stand 10-15 minutes before serving.
*Serve with chips.
Notes:
This recipe is from my dear friend Linda Lawson. She used to make it for us when we came over and stayed up all night playing Euchre or talking around the kitchen table. Yum Yum! I usually microwave it just to avoid heating up the oven. I also usually just stir the cheese all up in it instead of spreading it on top. This is great on a snack table while watching a ball game or playing games. It is also good as a side dish to a Mexican meat dish.
If you don't have a taco seasoning mix, you can substitute these spices:
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon onion powder
1/4 teaspoon oregano
1/2 teaspoon garlic powder
Sweet Potato Casserole
4-5 medium sweet potatoes
6 Tbsp butter or margarine, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp cinnamon
shake or 2 nutmeg
2 tsp vanilla
marshmallows
*Prick and boil potatoes 40-50 minutes. Cool. Peel.
*Mix all ingredients together except marshmallows. Mix/Mash well. Use beater if needed.
*Put into GREASED casserole dish.
*Put into preheated 350 degree oven for 20 minutes.
*Raise temperature to 400 and add marshmallows to top. Heat 5-10 more minutes until browning.
Notes:
I found this recipe on the internet, but it has become a tradition in our family. I make this every Thanksgiving and it always get rave reviews!! Not very healthy or low on sugar, but is a great addition to a yummy turkey or ham!!
6 Tbsp butter or margarine, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp cinnamon
shake or 2 nutmeg
2 tsp vanilla
marshmallows
*Prick and boil potatoes 40-50 minutes. Cool. Peel.
*Mix all ingredients together except marshmallows. Mix/Mash well. Use beater if needed.
*Put into GREASED casserole dish.
*Put into preheated 350 degree oven for 20 minutes.
*Raise temperature to 400 and add marshmallows to top. Heat 5-10 more minutes until browning.
Notes:
I found this recipe on the internet, but it has become a tradition in our family. I make this every Thanksgiving and it always get rave reviews!! Not very healthy or low on sugar, but is a great addition to a yummy turkey or ham!!
Veggie Casserole
2 cans corn, drained
2 cans french green beans, drained
1 can water chestnuts
8 oz sour cream
1 can cream of celery soup
2 cups grated cheese--I use mozzarella
1 roll ritz crackers
1 stick melted butter
*Mix veggies in a baking dish.
*Mix sour cream and soup and add to veggies.
*Add cheese on top.
*Add crushed crackers and drizzle with melted butter.
*Bake at 350 for about 30 minutes, or until bubbly.
Notes:
I got this recipe from a lady I don't even know in Little Rock, but they had us over for dinner while we were in college. This has a lot of ingredients, so it's not usually good to make on the 'spur-of-the-moment', but it is very tasty!
2 cans french green beans, drained
1 can water chestnuts
8 oz sour cream
1 can cream of celery soup
2 cups grated cheese--I use mozzarella
1 roll ritz crackers
1 stick melted butter
*Mix veggies in a baking dish.
*Mix sour cream and soup and add to veggies.
*Add cheese on top.
*Add crushed crackers and drizzle with melted butter.
*Bake at 350 for about 30 minutes, or until bubbly.
Notes:
I got this recipe from a lady I don't even know in Little Rock, but they had us over for dinner while we were in college. This has a lot of ingredients, so it's not usually good to make on the 'spur-of-the-moment', but it is very tasty!
TexMex Black Beans and Saffron Rice
2 packages saffron rice
1 can rotel
1 can black beans (drained and rinsed)
1/4 cup sour cream
1.4 cup shredded cheese
*Prepare rice according to directions on package.
*While rice is cooking, drain and rinse beans.
*Pour beans and ENTIRE CONTENTS of rotel into saucepan--don't drain. Cover and let simmer.
*Pour cooked rice into round, deep casserole dish. Form a little hole in the center--like a bread bowl.
*Pour bean mixture into hole, leaving some rice showing around edges.
*Garnish with sour cream in center of beans. Spread cheese all over.
Notes:
We love this recipe as a side for any Mexican dinner. The rice and beans provide and tasty and healthy complement. You can find the saffron rice on the rice aisle, and the kind I use is Mahatma in a shiny yellow bag.
1 can rotel
1 can black beans (drained and rinsed)
1/4 cup sour cream
1.4 cup shredded cheese
*Prepare rice according to directions on package.
*While rice is cooking, drain and rinse beans.
*Pour beans and ENTIRE CONTENTS of rotel into saucepan--don't drain. Cover and let simmer.
*Pour cooked rice into round, deep casserole dish. Form a little hole in the center--like a bread bowl.
*Pour bean mixture into hole, leaving some rice showing around edges.
*Garnish with sour cream in center of beans. Spread cheese all over.
Notes:
We love this recipe as a side for any Mexican dinner. The rice and beans provide and tasty and healthy complement. You can find the saffron rice on the rice aisle, and the kind I use is Mahatma in a shiny yellow bag.
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