Cheese Ball

                                                                                                                                   

• 2 packs of cream cheese (8 oz. each)
• 8 oz. cheddar cheese (shredded)
• 1 tsp. fresh lemon juice (or from the plastic lemon squirt ball)
• 2 tsp. Worcestershire sauce
• dash cayenne pepper (about 1/4 and then to taste)
• 1/8 tsp. salt (seasoned salt is fine here too)
• 1 cup pecans (chopped fine)

1. Let the cream cheese sit out for an hour or so. It's much easier to mix when warm.
2. Put the cream cheese and shredded cheddar cheese in a bowl and mix well. Add the seasonings. Mix well.
3. Put the mixture in the refrigerator for an hour or so. Then, you can form the cheese into a ball. You can do it before, but it's hard to make a ball out of warm cheese.
4. This recipe easily makes two cheese balls. Either roll the cheese ball around in the finely chopped pecans or gently pat the pecans into the cheese. I generally use a combination of rolling and patting.
5. That's the basic southern cheese ball recipe.
6. You can use different cheese such as white cheddar. You can also use different nuts for rolling the cheese ball. You also can add dried fruit to the cheese ball or dried or fresh herbs.

Real Southern Cornbread

                                                                                                    

2 c self-rising cornmeal
1 c self-rising flour
1/4 c olive oil
1 egg
1 1/2 c-2 c buttermilk(add more buttermilk if too dry -1/4 c at a time)

For best results, bake in a cast iron skillet that has been heated on top of the stove with olive oil barely covering the bottom of skillet with a little cornmeal sprinkled in the oil. Bake 425 degrees for 45 min or until golden brown.
Place oil in large bowl and beat egg in oil. Add flour, cornmeal and buttermilk and stir until it looks like a thick cake batter.

Black Eyed Peas

                                                                                               








Psalms 1

1 Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers;

2 but his delight is in the law of the LORD, and on his law he meditates day and night.

3 He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers.

4 The wicked are not so, but are like chaff that the wind drives away.

5 Therefore the wicked will not stand in the judgment, nor sinners in the congregation of the righteous;

6 for the LORD knows the way of the righteous, but the way of the wicked will perish.

1 bag of black eyed peas
1 T chicken base
2 T Cajun seasoning
1 t garlic salt
1 chopped onion
1 chopped bell pepper
1 T olive oil
1/2 chipotle pepper in adobo chopped

Wash and pick over peas to remove dirt and debris. Put in crock pot and fill with water to just even with the peas. Add all ingredients. Cook 3- 4 hours on high. Yummy!
You can add some ham if you like!

Marla's Overnight Tossed Salad

                                                                                                                                                                                                                                                                                                                                               

                                                                                                         
1 sweet onion diced
1 head iceberg lettuce
1 head cauliflower florets thinly sliced
1 lb black label fried crisp
1/4 c sugar
1/3 c parmesan cheese
2 c mayo

Lettuce and cauliflower must be very dry. Break lettuce into bite size pieces. Add diced onion and thin sliced florets. Place in large bowl. Add crumbled bacon. Mix sugar and cheese and sprinkle over lettuce, florets and onion. Spoon mayo on top and seal the whole salad top with mayo. Refrigerate overnight and toss before serving.

Roe and Laura's Microwave Vegetable Casserole

                                                                                                           
Thanks to Roe and Miss Laura, two of God's most faithful servants! I am blessed by knowing them!

1 pkgs froz. carrots, cauliflower and broccoli
1 small onion, chopped
1 cup mayo (I often use just 3/4 cup for a lighter version)
1 pkg Ritz Crackers crushed
1 can mushroom soup
2 c. shredded Sharp cheddar cheese

Add chopped onions to cooked vegetables. Butter a casserole dish that will fit in your microwave.
Mix together mayo, soup, crackers and cheese in a separate bowl.
Place a layer of veggies in dish, then a layer of the mayo mixture, repeat layers. Cook 10 mins. in the microwave. Rotate dish and cook an additional 10 mins (if you have a rotating microwave, don't worry about rotating and just cook for 20 mins. total) Keep an eye on it toward the end...should brown nicely.)

Reese's Peanut Butter Cup Cookies

                                                                                                           

My sister-in-law, Shirley always makes these! They are yummy!

1 (18 -24 count) package miniature peanut butter cups, unwrapped

1 (18 ounce) package refrigerated peanut butter cookie dough or 1 (18 ounce) package refrigerated sugar cookie dough

1 Place unwrapped peanut butter cups in freezer before starting.

2 Preheat oven to 350 degrees.

3 Using miniature muffin tins, place a 1 inch ball of dough in each cup.

4 Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).

5 Remove from oven and leave in pans.

6 Remove candy from freezer and carefully press one into each cookie.

7 Remove from tins after they are almost cool.

8 Cool completely on racks.

Easy Almond Clusters

Use any melting chocolate and any nuts that you desire. I used melting chocolate from Michael's and Costco. I used salted almonds from Costco and I also dipped their peanut butter- filled prestzels, yum! This is fast as well as delicious! Just follow directions on the chocolate. Merry Christmas and may God bless you and your family!

Emeril's Rum Balls

                                                                                                              

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking. Thank you Emeril Lagasse!

Craisins,Toffee, Pecan Tarts

                                                                             







1 box refrigerated pie crust
2/3 c sugar
1/4 c melted butter
2 large eggs
1 t vanilla
1 cup craisins
3/4 c toffee bits( I used Heath chocolate and toffee)
3/4 c chopped nuts

Preheat oven to 325 degrees. Spray a 24 count tart pan or a mini muffin pan with Pam. Using a 2 3/4 round cutter, cut the crust circles and press into tart pan. Combine sugar, melted butter, eggs and vanilla and whisk till sugar is dissolved. Add craisins, toffee bits, and nuts. Spoon 1 tablespoon into each crust. Bake for 25 minutes and cool before removing from pan.

Gourmet Dipped Pretzels

                                                                                                         

      





      1 (14 ounce) pgk individually wrapped caramels,
      unwrapped

      1 tablespoon water

15 pretzel rods

1/2 (14 ounce) package chocolate chips

1 1/2 cups chopped peanuts

optional: peanut butter chips

      Directions

In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 ½ minutes or until smooth, stirring after each minute.

Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, and then roll in chopped peanuts. Place on wax paper until set.

Turkey Hash Brown Casserole

                                                                                             






1 lb ground turkey
1 pgk frozen hash brown (thawed)
1 pgk dry onion soup mix
1/2 t salt
1 T cajun seasoning
2 cans cream of mushroom soup
1 c sour cream
3 c cheddar blend cheese

Brown turkey, add 1/2 t salt and 1 T cajun seasoning. Place thawed hash browns in casserole pan and stir in dry soup mix. Add turkey on top. Add 1/2 cheese. Mix mushroom soups with sour cream and add on top of cheese. Add rest of cheese. Bake for 45 min. at 375.

Honey Roasted Nuts

                                                                                                        







Thanks Kate!

1/2 cup honey
1/4 cup raw sugar
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 cinnamon stick
1 cup unbroken nuts

Directions:

1 Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.

2 Stir once then cook 3 minutes till sugar dissolved.

3 Add walnuts, stir to coat.

4 Simmer 5 - 7 minutes or until syrup is lightly browned.

5 Drain through a coarse sieve, discard cinnamon stick.

6 Place walnuts on a wire rack over a rectangular slice pan.

7 Cook in moderate oven 180 for about 8 minutes or until nuts have darkened slightly.

8 Remove from oven, cool on wire rack.

9 Nuts will crisp as they cool.

Rolo Pretzel Turtles

                                                                                                                   

Thanks Epi for this great recipe!

30 Rolo chocolates
30 small pretzels (not sticks, but the flat, figure-8 shaped kind)
30 pecans or 30 walnuts, toasted

Preheat oven to 350 degrees.

1. Unwrap your Rolos. Place the pretzels on a baking sheet and top each one with a Rolo candy.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut.