Cherry-O Cream Cheese Pie
submitted by Laura Duvalois
Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar
Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla
Top with: 1 can cherry pie filling
Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.
Pina Colada Slush Drink
submitted by Jill Castle
2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice
mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.
Grape Salad
submitted by April Felix
16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes
Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!
Jalapeno Popper Spread
submitted by Erin Ruy
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese
combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.
for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.
Layered Black Bean Dip
submitted by Kris Thorne
1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream
Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream
Corn Quickies
submitted by Trisha Atkinson
Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.
Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.
Hot Chip Dip
submitted by Risa Bakker
1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips
Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).
Italian Sodas
submitted by Linda Atwood
Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice
Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!
