BROCCOLI CHEESE DIP

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 tsp. garlic powder or garlic salt

Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.

BEEF & CHEESE DIP

2 small pkgs. dried beef, minced
16 oz cream cheese
8 ouz sour cream
1/4 c. chopped red bell pepper
1/4 c. chopped green bell pepper
1/4 c. chopped green onions
1 c. chopped pecans

Combine all ingredients except pecans, transfer to a baking dish. Top with pecans. Bake at 300° for 30 minutes. Serve with assorted crackers and chips.

BEER CHEESE

16 oz shredded Cheddar cheese
16 oz shredded Swiss cheese
1 clove garlic, crushed and minced
1 T. dry mustard
2 tsp.s Worcestershire sauce
1 cup (8 oz) beer

In a mixing bowl or food processor, combine all ingredients; mix well. Store in the refrigerator in a covered jar or crock. Serve with crackers or give as a gift. Makes 3 cups.

CHEESE STRAWS

1 1/2 c. sifted all-purpose flour
1 tsp. seasoned salt
1/4tsp. dry mustard
1/2 c. shortening
3 to 4 T. water
1 c. shredded Cheddar cheese
1 T. paprika

Sift together the flour, salt, and dry mustard. Cut in shortening until mixture resembles meal. Sprinkle 3 tablespoons of water over and stir with a fork until flour is moistened and forms a ball. Add more water, a small amount at a time, if necessary. Turn dough out onto a floured surface; roll into a rectangle 1/4-inch thick. Sprinkle half of the dough surface with 1/3 cup of shredded cheese and 1 teaspoon paprika. Fold plain half over the covered half and pinch edges to seal. Roll out to a rectangle again and sprinkle half with another 1/3 cup shredded cheese and 1 teaspoon paprika. Repeat rolling and sprinkling one more time. Roll into a rectangle 1/4-inch thick and cut into 3-inch strips. Place cheese straws on ungreased baking sheet and bake at 425° for 10 to 12 minutes, until puffed and golden brown.

STUFFED MUSHROOMS

Preheat the oven to 375°. Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing and dice 1/2 an onion.

In Extra Virgin Olive Oil saute the chopped stems, chopped pecans, breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

Spoon the stuffing into the caps and bake them on a non-stick cookie sheet for about 20 minutes.

WHITE CHRISTMAS

1 Hard-boiled egg
2 Large sandwich size sliced pickle (3" in diameter)
1 T. Mayo or salad dressing
1 tsp. Prepared mustard
4 thin slices of carrot
1 Green onion
2 Pimento-stuffed olives

Slice egg in half from lengthwise. Spoon out yolks. Mash yolk with fork until there are no lumps. Add mayo and mustard and mix. Spoon mixture back into egg white

Put pickle slice on plate. Turn egg upside down on top of pickle. Eggs are oval-shaped, the skinny (narrow) end is the front of the mouse.

Cut off green top from the green onion. Slip one piece of green top under egg for tail. Make two small slits on the top of the egg where ears would be. Put in two slices of carrot.

Take the pimento out of the olive; Cut little pieces for eyes and a nose; stick to the egg .

Return to Cheddarbay Christmas Recipes 2009