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.

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.

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.