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Cajun Cheese Ball

8 ounces cream cheese, softened
8 ounces finely shredded mild Cheddar cheese
3 tablespoons finely chopped onion
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1/2 cup finely chopped pecans
2 tablespoons finely chopped fresh parsley
Crackers

Mix cream cheese, Cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log.

Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered.

Refrigerate 1 hour or until chilled.

Serve with crackers.

Make Ahead: Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.

 

Cracker Barrel Beef Cheese Ball

1 (8 ounce) package sharp Cheddar Cracker Barrel cheese
2 (8 ounce) packages Philadelphia cream cheese
2 teaspoons onion powder
1/2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 package dried beef
Chop or shred beef and combine all ingredients using
electric mixer. Shape into the form of a ball, then roll in chopped walnuts or pecans, if desired. Chill.
Serve with a variety of crackers.

 

Ham and Cheese Rollups

4 ounces whipped cream cheese with chives
1/4 cup marinated artichoke hearts, drained and chopped
2 teaspoons fresh oregano or 1/2 teaspoon dried
2 (10-inch) flour tortillas
6 ounces thinly sliced ham
4 ounces sliced Swiss or provolone cheese
1 large romaine or iceberg lettuce leaf, rib removed
In bowl, stir together cream
cheese, artichoke hearts, and oregano. Spread mixture on tortillas. Place lettuce in center of each tortilla and divide remaining ingredients between them. Roll up tortillas tightly. Cover and chill, seam sides down, for at least 2 hours.
Cut into 1 inch slices and serve.
Makes 4 main course or 8 appetizer servings.

 

Little Reubens

Makes: 48 servings, 1 appetizer each
2 cans (8 ounces each) refrigerated crescent
dinner rolls
1 cup CLAUSSEN Sauerkraut, drained, patted dry
1 package (16 ounces) OSCAR MAYER Little Smokies
1 cup KRAFT Thousand Island Dressing
1 tsp. KRAFT Prepared Horseradish
PREHEAT oven to 375 degrees F. Unroll dough into 16 triangles; cut each triangle lengthwise into thirds. Place 1 tablespoon sauerkraut and 1 Little Smokie on wide end of each triangle. Roll up; place, point sides down, on ungreased baking sheet.
BAKE 12 minutes or until golden brown.
MEANWHILE, mix dressing and horseradish. Serve as a dipping sauce with the appetizers.
Make Ahead: Prepare and bake as directed. Cool on wire rack. Wrap in heavy-duty foil; freeze. When ready to serve, preheat oven to 375 degrees F. Bake, unwrapped, 12 minutes or until heated through. Substitute: Prepare as directed, using OSCAR MAYER Little Wieners.

 

Mexican Dip

1 pound ground beef
1 block Velveeta cheese, cut into cubes
1 can whole tomatoes, drained and chopped
1 onion, chopped

Brown ground beef and drain the fat.

Once meat is browned and drained, add all to a pot over medium heat and let cheese melt slowly. When melted, remove from heat and put into bowl to serve with chips.

 

Ranch Pretzel Snacks

1 cup vegetable oil
1 (1 ounce) envelope dry ranch salad dressing mix
1 teaspoon garlic powder
1 teaspoon cayenne pepper, or to taste
2 (15 ounce) bags thin pretzels
Heat oven to 200 degrees F.
Pour the oil into a 2-cup glass measure. Add the ranch dressing mix, garlic powder and cayenne pepper. Whisk until thoroughly mixed. Pour 1 bag of pretzels into each of two ungreased 15 x 10-inch baking pans. Pour half of the oil mixture over each pan. (Use a spatula to get all of the oil mixture into the pan.) Stir gently until all of the pretzels are coated with the oil mixture.
Bake, uncovered, 90 minutes, stirring and turning every 20 minutes or so. Remove the pans from the oven, and cool completely, about 30 minutes. Store the pretzels in an airtight container at room temperature for up to 3 weeks.
Makes 3 1/2 quarts.
Cook's notes: The cayenne pepper gives these pretzels a real zing. If you're serving young children or don't like spicy
foods, reduce the pepper to 1/2 teaspoon.

 

Seven Layer Fiesta Dip

Bring on the chips. Everyone will want to dig into this spicy layered dip.
Makes 64 (2-tablespoon) servings.
1 can (16 ounces) refried beans
1 container (16 ounces) sour cream
1 package McCormick® Taco Seasoning Mix
    OR McCormick® 30% Less Sodium
Taco Seasoning Mix
2 cups (8 ounces) shredded Cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
Tortilla chips
1. Spread refried beans in shallow serving dish.
2. Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
3. Top with layers of
cheese, guacamole, tomato, onions and olives. Serve with tortilla chips.

 

Taco Salad Dip

Makes: 28 servings (2 tablespoons each)
1/2 pound lean (at least 80%) ground beef
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped (1/4 cup)
1 can (16 ounces) Old El Paso® refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso®
taco seasoning mix
2 drops red pepper sauce
1 clove garlic, finely chopped
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder
Finely shredded lettuce, if desired
Additional shredded Cheddar cheese, if desired
Corn chips, if desired
1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain.
2. Stir in bell pepper, onion, beans,
tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly.
3. In small bowl, mix sour cream, 1 tablespoon Cheddar
cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.
 

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