CREAMY PIMENTO CHEESE
This is the best pimento cheese you will ever have! Its creamy texture makes it excellent for sandwiches or for eating on crackers. Serve at room temperature.
Provided by KANDRSMOM
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 2.3 g, Cholesterol 51.3 mg, Fat 20.8 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 253 mg, Sugar 0.5 g
GOBLIN FEET
This is a fun cookie to make. My kids love it. And just in time for Halloween.
Provided by amanda hansbarger
Categories Other Snacks
Number Of Ingredients 3
Steps:
- 1. Follow instructions on candy wafers pkg. to melt wafters in a wide bowl.
- 2. For each Goblin foot hold edge of cookie and dip into melted candy. Place on wax paper. Use a spoon to smooth over spot where fingers were.
- 3. Let cookie stand for 1 min. and add 3 cashew halves on the cookie for claws. Let cookies set to room temp.
GRUESOME MONSTER TOES
Make and share this Gruesome Monster Toes recipe from Food.com.
Provided by Mika G.
Categories Dessert
Time 20m
Yield 22 cookies
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, melt candy coating; stir until smooth. Tint green.
- Dip one cookie into candy coating. Let excess drip off and place on waxed paper.
- Immediately place candy half, cut side down, on the cookie. Repeat. Let stand for 15 minutes or until set.
Nutrition Facts : Calories 150.3, Fat 7.9, SaturatedFat 3.7, Cholesterol 3.2, Sodium 65.4, Carbohydrate 18.4, Fiber 0.3, Sugar 14.1, Protein 2.1
MOM'S TANGY MUSTARD SAUCE FOR COCKTAIL FRANKS
Another of my Mom's recipes from our neighbor, Helene. It has a powerful sweet and tangy taste. This is nice with mini cooked cocktail franks or as a dipping sauce for "pigs in blankets." You can keep it warm in a crockpot. We like Ba-Tampte brand mustard or Hebrew National.
Provided by Oolala
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Melt margarine in a medium saucepan and set aside.
- In a small bowl, using a mixer, beat eggs, sugars, mustard and paprika together.
- Add vinegar and beat again.
- Pour this into the saucepan with the melted, cooled, margarine.
- Cook over low heat, stirring just until thickened; about 4-5 minutes.
Nutrition Facts : Calories 576.8, Fat 18, SaturatedFat 3.6, Cholesterol 211.5, Sodium 732.1, Carbohydrate 97.1, Fiber 2.2, Sugar 92.8, Protein 8.5
GOBLIN TOES (COCKTAIL FRANKS, CREAM CHEESE & PIMENTOS)
I made this gruesome little appetizer for my son's 11th birthday party with a "gross out" theme and they were a huge hit. I got the idea from a recipe on the Disney Family Fun website and twisted it a little to get this. They look just like little toes with overgrown toenails but they sure didn't taste as bad as that sounds! They didn't last very long (I only got to eat ONE) and when they were gone, the kids kept asking for more. They would also make a good addition to a Halloween party.
Provided by PSU Lioness
Categories Pork
Time 20m
Yield 50 serving(s)
Number Of Ingredients 3
Steps:
- Heat the cocktail franks according to package directions to ensure food safety. Let cool.
- Cut a 1/4" square notch on the side near the end of each cocktail frank (see the picture). This will be the "toenail bed.".
- Spread a little bit of cream cheese on the "toenail bed" area.
- Place a pimento on top of the cream cheese to represent the "toenail.".
- Skewer each "toe" with a toothpick to keep it from rolling around.
- Make about an hour before you plan on serving them or the cream cheese gets crusty, which adds to the gross out factor but not the taste.
Nutrition Facts : Calories 58, Fat 5.5, SaturatedFat 2.8, Cholesterol 15.6, Sodium 117, Carbohydrate 0.6, Sugar 0.4, Protein 1.6
PIMENTO CHEESE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h15m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.
- Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.
SAND DESSERT AKA VANILLA "DIRT DESSERT"
The first time I made this was for my son's Pirate theme birthday party. I made it in a casserole dish and put plastic pirate toys on top. It's become a family favorite, especially since my son doesn't like chocolate. My husband took this to work for a potluck. It disappeared quickly and he was asked to bring it again.
Provided by jenjie
Categories Dessert
Time 10m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Crumble cookies in food processor. Set aside.
- In a medium bowl, combine cream cheese, butter and powdered sugar.
- Mix in pudding.
- Slowly add milk.
- Mix until combined.
- Fold in Cool Whip.
- Using a clean sand bucket or casserole dish, alternate layers of cookie crumbs with the pudding mixture.
- Chill for at least 2 hours.
- IMHO it tastes better if you make it a day ahead.
BACON CREAM CHEESE COCKTAIL SWIRLS
Another quick & easy recipe that will have them coming back for more. Note this one can be prepared in advance and popped in the oven as needed for all your get togethers.
Provided by Just Cher
Categories Breads
Time 20m
Yield 32 appetizers
Number Of Ingredients 6
Steps:
- Combine cream cheese, onion and milk in a small mixing bowl.
- Beat well.
- Stir in bacon.
- Sparate dough into 4 rectangles, press perforations to seal.
- Divide cream cheese mixture into fourths and spread on each rectangle.
- Starting at long side, roll up rectangles and pinch edges to seal.
- Cut each roll into 8 pieces.
- Place pieces cut side down on an ungreased baking sheet.
- Sprinkle lightly with parmesan cheese.
- Bake at 375 degrees for 12 minutes or until golden brown.
- Serve warm.
- Note: This recipe can be made earlier in the day and refrigerated.
- Two hours before baking, remove from refrigerator and let come to room temperature.
- You can also bake swirls wrapped in foil and freeze.
- To serve thaw in aluminum foil, Loosen wrap and reheat at 350 for 8 minutes.
SICILIAN SUPPER
I found this yummy recipe at a busy cooks website, and wanted to share it. It is like a goulash, but with the added cream cheese & milk, it was so creamy. Even my non-spaghetti eating, picky child loved this dish! We didn't have any parmesean grated cheese so i substituted 4 cheese mexican blend instead, and it was still great. I also like to make things as easy as possible, so I buy frozen chopped green peppers and onions, and just added them to the sauce rather than the green peppers to the macaroni mix.
Provided by Proud AF Wife
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef, garlic, and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.
- Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
- In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
- To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly.
Nutrition Facts : Calories 433.9, Fat 25.8, SaturatedFat 12.9, Cholesterol 89.3, Sodium 415.4, Carbohydrate 28.8, Fiber 2.1, Sugar 5.7, Protein 21.1
COCKTAIL FRANKS WITH BARBECUE SAUCE
Torn out of one of my community cookbooks. I just wanted to share and keep it here for future reference. Agnes Tatich is the person who submitted this recipe.
Provided by Oolala
Categories Meat
Time 20m
Yield 32 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all ingredients except franks.
- Bring to a boil stirring frequently and reduce heat.
- Add franks and simmer 10 minutes.
- Keep warm in a crockpot, fondue pot or chafing dish.
- Serve with toothpicks.
PIMENTO CHEESE
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield About 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
- Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
- Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
- Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
- To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.
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