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Category: Appetizer Recipes

Looking for a healthy meal option guaranteed to impress even the most fussy eaters? If so then I have an answer for you and it can be made in about 30 minutes. It’s my recipe for glazed pork loin Asian Salad. 

What you will need: 

  • Pork loin (unflavored, fat trimmed)
  • Field green mix
  • Cabbage
  • Carrots
  • 2 small oranges
  • Lemon
  • Lime
  • Cumin
  • Paprika
  • Chili powder
  • Cinnamon
  • Salt/Pepper
  • Brown sugar
  • 2 garlic cloves
  • Hot sauce (Tapatio or Tabasco)
  • Extra Virgin Olive Oil
  • White wine vinegar


Start out with a large cast iron pan on medium heat. If you don’t have cast iron use a non stick skillet. You need to mix the cumin, cinnamon, paprika, chili powder, salt and pepper together and rub the pork loin to cover. Sear the pork loin on all sides to get a nice caramelized surface on the meat. 

Remove from heat and set aside. When cooled, mix the brown sugar, minced garlic and some hot sauce and cover the top of the pork loin on a cookie sheet. Place in 350 degree oven for 20 minutes. While cooking the pork, mince the cabbage, wash the field greens and julienne the carrots. In a bowl whisk the vinegar and some lime/lemon/orange juice with some of the olive oil until a nice vinaigrette is ready. Segment the other orange and add with the greens, cabbage and carrots.

Remove the pork from the oven, let cool for 5 minutes and then cut on a bias. Toss dressing with the salad mixture and top with thin cut pork and enjoy. This recipe is low in fat and full of flavor. The sugar glaze on the pork ensures that everyone will love your meal!

For more information on recipe ideas and other subjects visit Gordon’s View


Make Candied Cranberries Recipes

1 12-oz. package of cranberries or 2 cups cranberries
11/2 cups sugar
Butter or margarine

Butter 9-inch square pan very generously. Add washed and dried cranberries. Cover with sugar. Cover tightly with foil. Bake at 350 F for 1 hour.
Source: (Rare Collection — Junior League of Galveston County)

Make Pumpkin Cheese Ball Recipe

1 package cream cheese — (8 oz.) softened
1 can crushed pineapple (8-oz) — well drained
2/3 cup canned pumpkin
1 1/2 cups sharp cheddar cheese — shredded
1 jar dried beef — (2.5-oz.) minced
1/2 teaspoon seasoned salt

Combine all ingredients and mix well. Shape into a ball and chill for at least 1 hour before serving. Serve with crackers and/or cut vegetables.

The Skinny: Use light cream cheese and low fat cheddar cheese.
Source: “Jazzy”

Make Honey Garlic Chicken Wings Recipe

2 pounds chicken wings — (1 kg)
–tips discarded and separated into drummi
–into drummies & wingettes
1/2 cup liquid honey — (125 mL)
1/3 cup soy sauce — (75 mL)
5 cloves garlic — minced

Preheat oven to 350ºF (180ºC). Place wings on sprayed baking sheet, and bake for 20 minutes.

In the meantime, heat honey, soy sauce and garlic in small saucepan over medium heat to boiling. Reduce heat and simmer for about 5 minutes.

After the wings have baked for 20 minutes, drain fat from pan. Pour honey garlic sauce over drummies and wingettes coating well, and cook uncovered for approximately 25 to 30 minutes longer, turning wings every 10 minutes, and brushing honey garlic sauce over wings.

Wings are done when they are richly glazed and honey is no longer liquid.
Source: “Jazzie”

Make Cheese Fudge Recipe

216-oz. shredded Mozzarella cheese
16-oz. shredded cheddar cheese
4 eggs, beaten
Picante sauce

Mix cheeses and eggs. Pour into a 9×13-inch baking pan. Pour a medium-size picante sauce over cheese and egg mixture. Bake at 350 degrees for 40 minutes. Let set.

This baked cheese appetizer is delicious! Prepared it a few years ago for a family gathering. We loved it!
Source: Nancy Carol Elder

Make Chicken and Vegetable Phyllo Rolls Recipe

2 large carrots shredded
4 ounces savoy cabbage shredded 2 cups
1/3 cup slivered green onions
8 ounces ground uncooked chicken breast
1/2 cup canadian bacon, minced
1/2 cup finely chopped onion
2 T dry plain bread crumbs
2 tsp chopped fresh sage
2 tsp chopped thyme
1/4 tsp salt
8 large sheets phyllo
1/4 cup 1/2 stick unsalted butter, melted
2 tsp roasted sesame seeds (just dry roast in a frying pan on stove
til golden brown)

Cranberry Mustard Sauce
1/3 cup jellied cranberry sauce
2 T red wine vinegar
1 T olive oil
1 T dijon mustard

Mix ingredients for sauce and set aside to marry flavors. Mix filling by mixing first 11 ingredients together well in a large bowl. Preheat oven to 375 and set out nonstick baking sheet.

On a flat surface cut the 8 phyllo sheets in half lengthwise making 16 pieces. Trim each into a thin strip 15 inches long by 6 inches wide. (You can make these any size you want really). Cover with lightly dampened cloth so it doesn’t dry out.

For each roll, use two pastry pieces. Brush lightly with butter and top with second strip and brush it also lightly with butter. Place 1/8 of filling across one end of pastry strip. Roll filling up inside pastry folding in long sides as you roll making it a close roll like an eggroll.

It will be about 5 x 2 inches. Place parcels seam side down on baking sheet. Brush with a little more butter and repeat with rest of fillng and phyllo to make 8 rolls.

Using a serated knife, make 3 SHALLOW diagonal slashes across top of each parcel. Brush with rest of butter and sprinkle with sesame seeds. Bake 30 minutes or until golden.

To serve put roll on top of spring greens or salad greens of choice and drizzle cranberry mustard sauce over top.
Source: Susanna Freeman

Make Chex School Fuel Recipe

3/4 cup packed brown sugar
6 tablespoons margarine or butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
4 cups Corn Chex® cereal
4 cups Rice Chex® cereal
1/4 cup semisweet chocolate chips

Cover cookie sheet with waxed paper. Microwave brown sugar, margarine and corn syrup in large microwavable bowl uncovered on High 1 to 2 minutes, stirring after 1 minute, until margarine is melted. Stir in baking soda until dissolved. Stir in cereals. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes; break into bite-size pieces. Microwave chocolate chips in small microwavable bowl on High 1 minute 30 seconds or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate 30 minutes or until chocolate is set. Store in airtight container. 8 cups snack.
Source: Chex

My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

I’ve talked more about Mexican food elsewhere – you can get some tips on the best burritos recipe!

Coconut Crackers Recipe is a simple recipe to prepare Process the almonds in your food processor until finely ground. Then add all of the dry ingredients and pulse the processor to blend. Now add the water and process to mix. Mix it using a rubber spatula scrape bowl once.

Cover a baking tray with grease-proof paper. Turn the dough out onto this, and cover with another sheet of paper. Flatten with your hands or a rolling pin until quite thin. Peel off top sheet of paper, and score into squares or diamonds using your pizza cutter. (If the dough sticks to the top piece of paper as you take it off, and your crackers do not have a smooth top, reduce your water slightly.)

Bake for about 25 minutes, until a cracker in the centre feels firm when you tap on it. It kind of makes a thumping sound. Ruth’s note: For variation, use lemon juice in place of the water.’

Serve it: The number of crackers per batch depends on how thin you like your crackers and how big you cut them – Roll the batch out to be about (30 x 30cm). Assuming you get 4 dozen crackers.

Calorie Ratio for this recipe:

Each cracker will have: 25 calories; 2 gm fat; 2 gm protein; 1 gm carbohydrate; trace dietary fibre; 1 gm usable carbohydrate

Ingredients used for this recipe:

115 gm whole roasted almonds, 40 gm vanilla-flavoured whey protein powder 25 gm un-sweetened coconut flakes, 2 tbsps (3 gm) Splenda, 60 ml water or less.

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:



Want to impress your friends with a great appetizer or side dish? How about fried stuffed potato balls? I came up with this recipe after visiting one of my favorite restaurants. On their menu, they have beer battered mashed potato balls with a sweet dark beer reduction sauce. Well, let’s just say I LOVED it! Being an amatuer chef (highlight the ‘amatuer’!) I decided to make them myself. As good as they were, they were NOT the same. So with some tinkering, and some additions, I came up with a recipe that I DO like, and it has been a HIT with my friends and family ever since!

What you need:

2 Large Idaho Russet Potatoes (or 3-4 small)
5 strips of bacon
1 medium white onion
6 ounces of shredded cheddar/cheddar blend
One egg
Bread crumbs

Assembly for these is not difficult, and you can make them as big or as small as you like. I recommend something bigger than a golf ball, but smaller than a baseball. Any thing smaller will be hard to wrap, and anything bigger (like softball size) will not heat through to the center while fying. Once you have the technique down, you can play with the size a little more and make them more bite size.

First thing you need to do is cook all the ingredients. Chop the bacon into half inch pieces or smaller, and cook off till just crispy. Remove bacon but leave the fat in the pan. Add the onion, diced. Cook until caramelized and then remove from the pan. Boil the Potatoes and mash, add milk or water to get a nice creamy consistency. Add any spices you may want to the potato now. I use chili powder, onion powder, garlic powder, salt and pepper.

Once you have everything in its own bowl or container, set up your assembly line. You need some plastic wrap, and I recommend taking two feet of it and folding it over itself so you have a one foot sheet double thick. Place some mashed potato on the plastic and fold the plastic wrap over and smash into patty/pancake. It should be a thin flat round disc. Add bacon, onion and cheese to the center and fold all four corners of the plastic wrap up so the potato closes in on the filling. Twist the potato and the wrap in your hand to make a ball. Set aside.

Next is the breading station. Drop the balls into an egg wash (one egg, beaten with a little water added) and then into the bread crumbs. Take the potato balls and place on cooking sheet in the refrigerator. When you are ready to serve, just drop the balls in hot oil for 3-5 minutes until golden brown. Makes 10-15 servings.

I hope you enjoy this recipe as much as I do. For more great meal ideas check out Gordon’s View

Guacamole is a typical Mexican side dish, that goes well with a lot of food, but is especially great as a dip with tortilla chips or even french fries. Below you can find an easy recipe to get you started, plus two variations, in case you feel more adventurous.

Basic Guacamole Recipe
Cut a very ripe avocado in half, remove the big seed and scoop the flesh in a bowl, sprinkle with lime juice and salt. Traditionally you would now use a pestle and mortar, to mash all together, but a fork will do also. After you have achieved a smooth consistency, taste and add more salt or lime juice as necessary. This is the very basic form of Guacamole, on which you can expand further.

Spicy Variation
To make a more fiery dip, you can add finely diced tomatoes, hot peppers like Jalapeño or other chili peppers, garlic, cayenne pepper and / or cilantro. Cover the tomatoes shortly with hot water, to make it easier to peel them, and remove the seeds. Dice the tomato flesh in small cubes and set aside. Remove the seeds from the peppers and dice also finely. Chop the garlic, cilantro, and other herbs you want to add, and mix everything in your basic avocado mix. Add seasoning to taste and carefully mix the tomato dices into this, to make sure that the tomato pieces stay as intact as possible.

Roasted Variation
Roasting some of the ingredients, like the onions and garlic, adds some additional flavor to the mix. Just make sure the ingredients have cooled down before mixing them with the avocado. You can even fry some bacon cubes, until they are crunchy, and sprinkle them over the finished guacamole, to give it some extra taste and crunch.

After having tried out these variations, you will soon find your favorite combination. Don’t be afraid to try out something new and unique, Avocados go together with a lot of other ingredients and soon you will have developed your very own, special Guacamole recipe.

Doug Cullen is the owner of a Mexican restaurant in San Miguel de Allende, Mexico and an avid cook. You can find a great guacamole recipe and many great Mexican recipes at his site MexicanFoodie.

Do you need a few new recipes for your next family get-together? Are you hosting a party and need a few tasty Tex-Mex appetizer dip recipes that are easy to prepare and taste delicious? If so, I have 4 fantastic recipes to share with you. All of these dips will need to be prepared a few hours before serving time so that you can refrigerate them to allow for the flavors to infuse in the dip…in most cases, 2-4 hours in advance.

Taco Tortilla Chip Dip Recipe

1 (8 ounce) block cream cheese
12 oz. container cottage cheese
1/4 cup sour cream
1 packet taco seasoning mix
1 bag shredded cheddar cheese
1 1/2 cups shredded lettuce
1 cup chopped tomatoes

In a large mixing bowl combine together the cream cheese, cottage cheese, sour cream and the packet of taco seasoning mix with an electric mixer until well blended and creamy. Spread the mixture onto a large dinner plat or round platter. Sprinkle the shredded lettuce on top and then spread a layer of the tomatoes on top of the lettuce. Finish up by sprinkling the shredded cheddar cheese on top. Cover and refrigerate for 1-2 hours before serving with Tortilla chips.

Mexican Chili Chip Dip Recipe

1 (8 ounce) block Cream Cheese
1 (8 ounce) can beanless chili
1 bag shredded cheddar cheese

Let cream cheese soften at room temperature for 10 minutes and then spread the cream cheese onto the bottom of a small baking dish. Using a rubber spatula, spread the beanless chili on top of the cream cheese layer. Sprinkle the bag of shredded cheddar cheese on top making sure to cover the chili layer. Place baking dish in a preheated 350 degree oven for 8-10 minutes. Remove and serve with Tortilla chips. This dip is best served warm.

Mexican Shrimp Taco Dip Recipe

1 (8 ounce) block cream cheese
2 tablespoons cold milk
1/2 cup chili sauce
1 cup frozen tiny shrimp (thawed, drained and dried)
1 small onion, finely diced
1 green pepper, finely chopped
1 (3 ounce) can sliced black olives, drained
1 cup grated Monterey Jack cheese

In a medium sized mixing bowl with an electric mixer beat together the cream cheese and milk. Spread mixture onto the bottom of a small baking pan. Let it sit for 1 minute and then layer on the remaining ingredients. Cover the baking pan and place into the refrigerator for 2 hours before serving it with Tortilla chips.

Tex-Mex Caviar Dip Recipe

1 can black-eyed peas, rinsed and drained
1 small red pepper, chopped
1 small green pepper, chopped
4 green onions, chopped
3 oz. jar diced pimentos
1 teaspoon garlic, minced
1 teaspoon dried or fresh cilantro
1/4 cup fresh parsley chopped
8 oz. bottle Italian Dressing

In a large mixing bowl, combine all of the above ingredients together in the order that they are given. You can hand mix it or use an electric mixer on low speed. Cover the bowl and refrigerate for 3-4 hours before serving with Tortilla chips to allow the flavors to infuse together.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s popular foodie blog called Shakin ‘N Bakin in the Kitchen at for free menu ideas, cooking tips and free recipes.

When it comes to entertaining friends and family at various get-together’s that I host every year…I like to prepare easy recipes that taste delicious. Just like my party guests, I want to enjoy my party and not spend 2 or 3 days making all of the food. With that said, these 4 recipes are super easy to prepare and make great appetizer spreads served with a variety of your favorite crackers.

Three of these 4 cracker spread recipes need to be refrigerated for a few hours before serving them to allow the flavors to infuse. The fourth recipe is best served warm fresh from the oven.

Green Pepper Cracker Spread Recipe

2 large eggs, beaten

1 Tablespoon butter, softened

2 Tablespoons granulated sugar

2 Tablespoons white vinegar

1 (8 ounce) block cream cheese, softened

1 green pepper, chopped

In a double boiler pan, combined the eggs, butter, granulated sugar and vinegar and cook for 5 minutes, stirring constantly. Remove from burner to let cool and then pour mixture into a mixing bowl. Stir in the softened cream cheese and chopped green pepper and stir until they are well mixed in to the other ingredients. Cover bowl and refrigerate for 2-3 hours before serving.

Artichoke Cracker Spread Spread Recipe

1 (16 ounce) can artichokes

1 cup low-fat mayonnaise

1 cup Parmesan Cheese, grated

1 teaspoon garlic powder

Drain artichokes, rinse and then slice them into quarters. In a medium mixing bowl combine together the sliced artichokes, mayonnaise, Parmesan cheese and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9″ round pie pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned. Remove from oven and let it cool for 10 minutes before serving it. If there are any left-overs, promptly refrigerate them in an air-tight container.

Cream Cheese Cracker Spread Recipe

1 (8 ounce) block cream cheese, softened

1 cup walnuts, removed from shell and crushed

1 to 1 1/2 cups plump raisins

In a small bowl, combine together the softened cream cheese, crushed walnut pieces and the raisins using a rubber spatula until all three ingredients are combined. Refrigerate for 1-2 hours before serving.

Cheesy Spinach Cracker Spread Recipe

2 boxes frozen chopped spinach

2 cups low-fat mayonnaise

1/2 cup onions, finely chopped

1 (8 ounce) bag cheddar cheese, shredded

Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain away the water and place it into a medium sized mixing bowl. Stir in the low-fat mayonnaise, chopped onions and cheddar cheese. Cover the bowl and refrigerate for 2 hours before serving.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and hosting parties for her friends and family members. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find free party ideas, cooking tips and free recipes.

Savoury Dip

A great and yet so simple-to-prepare sauce for barbecued foods!


* 1/2 cup tomato sauce

* 1 teaspoon corn starch

* 1/2 teaspoon garlic salt

* 1/4 cup honey

* 2 tablespoons lemon juice


Combine all ingredients and cook them in a saucepan for a few minutes. Allow mixture to boil and thicken while stirring it to smoothen the mixture. This serves as a glorious dip for sizzling hot barbecue wings, chicken nuggets, etc. Simply delicious! Always a hit among the kids — they can never resist it!

About the Author: Ruth Tan runs the popular website Benefits of Honey at which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. To discover how incredibly intelligent natural honey is, and why this super-food must be differentiated from all other forms of sugar or sweetener, visit this Honey Resource.

Fruit Dip

You can make this honey dip easily in 5 minutes!


* 3 cups plain yogurt

* 1 cup chopped almonds

* 1 tablespoon honey


Combine all ingredients in a bowl and mix well. Chill it and serve with fresh cut-up assorted fruits such as strawberries, red and green apple slices, honey dew, and grapes. A delightful refreshing dessert choice for parties and gatherings.

About the Author: Ruth Tan runs the popular website Benefits of Honey at which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. To discover how incredibly intelligent natural honey is, and why this super-food must be differentiated from all other forms of sugar or sweetener, visit this Honey Resource.

Make Smoked Almond Cheddar Bacon Dip Recipe

2 pkgs 8 ounce cream cheese
2 jars 8 ounces sharp cheddar cheese spread
1/2 cup milk
1 clove garlic, minced
2 med. green onions thinly sliced
4 slices bacon, crisply cooked and crumbled
1/4 canned smoked whole almonds coarsely chopped
Assorted raw veggies or breadsticks

Heat first 4 ingredients in saucepan over med heat stirring constantly until well blended and smooth.

Put in slow cooker to keep warm… when serving.. sprinkle with almonds and green onion.
Source: Susanna Freeman

Make Potato Skins Recipe

8 baking potatoes
1/2 pound bacon — (250 g)
4 tablespoons melted butter or oil for brushing — (60 mL)
4 cups shredded cheddar cheese — (1 L)
1 cup sour cream or plain yogurt — (250 mL)
3 green onions — minced (3 to 4)

Preheat oven to 350ºF (180ºC). Wash potatoes and dry. Bake 1 hour, or until soft. Meanwhile, fry bacon until crisp; drain well on paper towels and crumble. Cover and refrigerate.

When potatoes are cool, cut each in half lengthwise and scoop out insides, leaving a thin layer of pulp next to the skin. Reserve baked pulp for another use. Cover potato skins and refrigerate.

Shred cheese, chop green onions and refrigerate in separate containers.

When ready to serve, brush potato shells with butter or oil; cut each half in two and place on cookie sheet; bake in 350ºF (180ºC) oven for 8 to 10 minutes or until lightly browned and hot.

Sprinkle with cheese and crumbled bacon, and place back in oven 4 or 5 minutes or until cheese melts. Serve with a dish of sour cream or yogurt for dipping and scatter minced green onions on top. Makes 32 pieces.
Source: “Jazzie”

Make Pineapple Cheese Ball Recipe

2-8 oz. pkg. cream cheese
1-8 oz. can crushed pineapple, drained
1/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon all seasoning salt
1 cup crushed pecans

Mix above ingredients together, with the exception of the pecans. Form into a ball and chill. Roll in crushed pecans. Chill until serving time. Makes 1 cheese ball
Source: “kimberly”

Make Mozzarella Dip Recipe

2 cups mayonnaise
1 cup (8-oz.) sour cream
1 cup (4-oz.) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon sugar

Combine all ingredients; mix well. Cover and chill for at least 1 hour. Makes 3-1/2 cups.

A creamy, cheesy dip that is good with fresh vegetables or tortilla chips.
Source: Nancy Carol Elder

Make Hot Artichoke Dip Recipe

1 (14 oz.) can artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
4 oz. (1 c.) shredded Mozzarella cheese
1 c. mayonnaise
Dash of garlic salt
2 Tbsp. chopped green onion

Heat oven to 350 degrees. In 1-1/2 quart casserole or quiche dish, combine all ingredients. Bake uncovered 20 to 30 minutes or until slightly browned and bubbly. Serve hot with crackers. Serves 8-10.
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at .

Make Crab Puffs Recipe

1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. Cook for 10 minutes at 450 degrees.
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at .

Crab Bites Recipe

8 ounces cream cheese, softened
2 tablespoons Miracle Whip
1 small onion, minced
1 container crab meat, minced
1 package flour tortillas, small size
Mix cream cheese, Miracle Whip, onion and crab together and place on tortilla. Wrap and place in refrigerator until set.
Cut into bite-size pieces.
Source: Lorraine Sturgis
“Glory To God In The Highest, And On Earth Peace, Goodwill Toward Men” Luke 2:14

Make Chef Bill’s Cajun Deviled Eggs Recipe

6 hard-cooked eggs
1/4 c mayonnaise
1 1/2 tb sweet pickle relish
1 ts prepared mustard
1/8 ts salt
1 ds Cayenne pepper
1 paprika

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise.Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika.
Source: Chef Bill

Make Cheese Spread Recipe

1 pound Velveeta
1 cup salad dressing, Miracle Whip
2-3 hard-boiled eggs, chopped
1/4-1/2 cup onion, chopped
1 tablespoon garlic powder
salt and pepper to taste

Melt cheese and add rest of the ingredients. Chill. Serve with chips and crackers. A former neighbor gave this recipe to me.

The men at my husband’s office say, salsa would be good in this spread.
Source: Nancy Carol Elder

Caramelized Almond Raspberry Brie Recipe

1 wheel (15-ounces) Wisconsin Brie cheese — chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies

Slice Brie in half horizontally. Place bottom half of Brie on 10×15-inch jellyroll pan. Combine jam, brown sugar, honeyand almonds; spread over cut side of Brie. Replace top half of Brie, rind side up. Sprinkle with brown sugar and almonds.

Bake at 375°F for 10 to 12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until Brie is bubbly and almonds are caramelized. Serve with cookies.

Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened. Serves: 4 to 6
Source: Susanna Freeman

Make Bruschetta with Feta Cheese

6 slices French or Sour Dough bread
2 ts olive oil
2 garlic cloves, peeled and halved
12 cherry tomatoes, quartered
1/4 c minced fresh basil or flat-leaf parsley
2 oz feta cheese, crumbled
freshly ground pepper
Grill or toast bread on both sides until golden brown. Brush one side of each slice with some of olive oil and rub with garlic.

In a small bowl, combine cherry tomatoes, basil, and feta cheese. Spoon 1/6 of the mixture onto the top of each bread slice. Add a grinding of fresh pepper and serve.
Source: Susanna Freeman

Make Baked Cream Cheese Appetizers Recipe

1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten

Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

2 Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
Source: Susanna Freeman

Make Baked Cheese Olives Recipe

” Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes. ”

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
24 pimento-stuffed green olives

1 Preheat oven to 400 degrees F (200 degrees C). 2 In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet. 3 Bake for 15 minutes, or until golden brown.
Source: Susanna Freeman

Make Appetizer Meatballs Recipe

1 pound ground beef
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup milk
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce

1/2 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper

Combine the first seven ingredients; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350 degrees for 50-60 minutes or until meatballs are done. Yield: about 3 dozen.
Source: Taste of Home Newsletter
“These tasty meatballs are a perennial favorite at our Christmas parties,” says Yellow Springs, Ohio field editor Pat W.