Apple Dip

1 package cream cheese, softened
1/2 cup soft brown sugar (no lumps)
1/2 cup Powdered sugar
1 tsp Vanilla Extract
1/2 package Heath bits with chcolate

Whip Cream cheese until fluffy, add brown sugar, whip until smooth and creamy light.  Add powdered sugar whip until mixed, add vanilla.  Mix well.  Stir in Heath bit.

Serve with Tart apples.  YUM!

Seasoned Crackers

Lynaya Hernandez (Wendy's friend)

1 box of large-sized Cheezists (the 1-inch square ones)
1 box of Ritz crackers
1 stick of butter
1/2 cup vegetable oil
1 package dry Hidden Valley Ranch Dressing Mix
1 rounded teaspoon garlic salt
2 teaspoons dill weed
2 teaspoons Worchestershire sauce
1 rounded teaspoon lemon pepper seasoning

Gently mix crackers in a shallow 9x13 inch roasting pan.  Melt butter, then add oil and all other ingredients.  Mix well.  Pour mixture over crackers and gently stir to mix well.  Bake at 250 degrees for 1 hour.  Gently stir crackers every 15 minutes.  Spread on a paper towel to cool.  Serve with cheese and dip.

Avacodo Deviled Eggs

6 hard boiled eggs, peeled and cut lengthwise

1 ripe avocado, pitted and peeled

1 tbsp fresh lime juice

1/4 tsp salt

1/4 tsp onion powder

1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)

2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)

Smoked Paprika

 

1. Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic and cilantro.
2. Use a fork to mash the guacamole mixture until smooth.
3. Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
4. Keep stored in an airtight container for up to 2 days.
5. Enjoy!

Crab Cracker Dip

1 pkg cream cheese (softened) 8 oz
1/2 cup sour cream
1/4 cup Mayonnaise
1/2-3/4 cup imitation crab flakes
1/4 cup Cocktail sauce (more if desired)
2 Cups shredded Mozarella cheese
1 Green pepper, chopped
3 green onions, chopped
1 Large tomato, diced (if desired, I don't use)

Combined Cream cheese, sour cream and Mayo in a small bowl until well blended, mix in peppers and onions. Layer on a glass plate or dish add a layer of cocktail sauce, then a layer of crab flakes and top with Mozarella cheese. Serve with Crackers. Keep refridgerated.

Party layered sandwich

1 package(8 ounces) cream cheese, softened
3 tablespoons milk
1/4 teaspoon garlic salt
1 cup chopped watercress
1/2 cup soft butter
3 tablespoons mayonnaise
1 can (4 1/2 ounces) shrimp, rinsed and chopped
1/2 cup chopped black olives
1 tablespoon lemon juice
1 package(3 ounces) cream cheese, softened
1 tablespoon milk
24 slices sandwich bread
12 slices thinly sliced whole wheat sandwich bread
paprika and parsley or watercress for garnish

Blend together 8 ounces of cream cheese, 3 tablespoons milk and garlic salt. Stir in watercress.
In a separate bowl, blend together butter and mayonnaise until smooth; add shrimp, olives, and lemon juice, blending well.

In another bowl, blend together 3 ounces of cream cheese and 1 tablespoon milk.

Trim crusts off of all bread slices. Spread first mixture (watercress) over 12 white sandwich bread slices. Top with whole wheat bread slices. Spread shrimp mixture on whole wheat bread slices. Close sandwiches with remaining white bread slices. Spread tops of sandwiches with the last cream cheese mixture.

Cover carefully with a damp towel and refrigerate until ready to serve. To serve, cut each sandwich into squares or triangles and garnish with paprika and chopped parsley or watercress.
Makes about 48 party sandwiches.

Chicken Salad Wraps

Recipe By: Wendy Connors

Ingredients
2 Cans Cooked, chicken or 2 lg Breasts
1 T Mustard
1/2 Bunch Green onions chopped fine
A Handful of chopped Cashew Nuts
2-3 Stalks Celery chopped fine
Romaine Lettuce Leaves, washed and dried
Grapes if desired cut in half
1/2 Cup -1 Cup Mayo (light mayo is great)

Directions
Chicken, Mayo and Mustard in "salsa" type mixer and mix until creamy. Add remaining ingredients and stir until combined.
Serve on whole romaine lettuce leaves. YUM YUM

Guacamole

Recipe By: Wendy Connors

Ingredients
3-4 Very Ripe Avocado's
1/2 medium onion, finely chopped
Juice 1 lime
1 medium Roma Tomato, chopped
1/4 Cup Sour cream
1/4 c fresh cilantro, finely chopped
1/4 Cup Salsa
1 tsp minced Garlic

Directions
Mash Avocado's in large mixing bowl. Mix in garlic, juice, sour cream and salsa. Once mixture is smooth, fold in onions, cilantro, and then tomatoes. Salt to taste.

Salsa

Recipe By: Wendy Connors

Ingredients
4 Roma Tomatoes, chopped
1/2 tsp minced garlic
1/4 cup fresh lime juice
1/2 tsp salt
1/4 C green pepper chopped
1/4 tsp pepper
1/4 cup fresh cilantro finely chopped
1/2 avocado, diced (optional)

Directions
Mix all ingredients (use a salsa chopper if you have one for best results). Serve with chips, and plenty of water!

Deviled Eggs

Recipe By: Wendy Connors (adapted from Claudia's Recipe)

Ingredients
6 Hard Boiled Eggs
1 tsp Salt
1/4 Cup Mayonnaise
Dash of Pepper
1 tsp Vinegar
1/8 tsp Worchestershire sauce
Paprika and Parsley to garnish

Directions
Peel eggs, cut in half length wise. Slip out yolks; mash with fork, add rest of ingredients to mashed yolks and mix until well blended.
Spoon into egg white halves. Sprinkle with paprika and parsley if desired.

Cheese Ball

Recipe By: Wendy Connors

Ingredients
2 8 oz Pkgs of Cream Cheese, softened
1/2 Tsp Pepper
2 Cups Grated Sharp cheddar Cheese
1 Cup Finely Chopped Nuts
2 T Finely Chopped Green onion
Chopped Parsley
2 tsp Lemon Juice

Directions
Mix ingredients except nuts and parsley and mix until creamy and smooth. Divide in half, spoon into 2 small bowls lined with wax paper. Refrigerate for several hours. Lift out of wax paper and shape into
a ball, using wax paper to protect the cheese ball. Roll in chopped nuts (almonds, pecans) and parsley.
Refrigerate. Remove 10 minutes before serving to soften. Serve with a variety of crackers.

Cocktail Meatballs

Recipe By: Claudia Witt

Ingredients
1 pkg (appx 60) frozen meatballs
2 bottles chili sauce
2 jars Grape Jelly

Directions
Combine chili sauce and grape jelly in saucepan until blended. Pour into crockpot and cook on high until boiling. Turn setting to low and add meatballs.
Let Simmer on low until meatballs are heated through.

Pico De Gallo Sauce (Baja Fresh Style)

Recipe By: Wendy Connors

Ingredients
1/4 Cup diced Roma tomatoes
1/4 Cup Finely chopped Onion
3 T Lemon Juice
1 1/2 T Finely chopped fresh Cilantro
1/2 tsp Salt

Directions
Combine all ingredients, refridgerate for at least 1 hour before serving with Chips, or to top enchilada's, in burritos' etc.