In a shallow baking dish or pie plate, combine all ingredients except pepperoni and olives. Top mixture with pepperoni and olives. Bake at 325 degrees for about 25 mins. or until bubbly. Serve with crackers, chips, or assorted fresh veggies.
In a medium mixing bowl, beat cheeses, onion and Worcestershire sauce until well blended. Shape into a ball and roll in parsley. Chill. Serve with crackers.
Cheese Puffs
1 -1/4 cup flour
1/4 tsp. salt
1/2 cup melted margarine
2 cups shredded sharp cheddar cheese (8 ozs.)
Mix flour and salt, add cheese , and mix in margarine. (Work dough with hands if it seems dry) Cover and refrigerate for at least 1 hour. Make small teaspoonful size balls. Bake in 400 degree oven until set, 15 - 20 mins.
Quick & Easy Salsa & Sour Cream Dip
1 (16 oz.) jar salsa
1 (16 oz.) container sour cream
1 (1 -1/4 oz.) envelope Taco Seasoning mix
Combine all ingredients in medium size bowl, mix well. Serve with tortilla chips.
Side Dishes
Sweet Potato Casserole
3 cus canned sweet potatoes, drained
1/2 cup milk
2 eggs
1 stick margarine, softened
1/2 cup sugar
1 tsp. vanilla
Topping
1 cup brown sugar
1/3 cup flour
1/3 cup margarine. softened
1 cup pecans, chopped ( may substitute walnuts)
Mix potato mixture together with electric mixer. Spread in buttered
9x13 inch casserole dish. Combine topping ingredients til crumbly, and put over top of sweet potato mixture. Bake at 350 degrees for 35 mins.
Party Mashed Potatoes
8 - 10 cooked potatoes
1 cup sour cream
3 ozs. cream cheese
1/4 tsp. dried onion flakes
dash of garlic salt
add milk if necessary for right consistency
Mash potatoes and add remaining ingredients. Beat until light and fluffy. Add milk if necessary. Put in buttered casserole dish. Dot with butter, sprinkle with paprika. Bake for 30 - 45 mins. at 350 degrees.
Breads
Orange Glazed Cranberry Pumpkin Bread
3 -1/2 cups flour
1- 2/3 cups sugar
2 tsps. baking soda
2 tsps. pumpkin pie spice
3/4 tsp salt
1 tsp. baking powder
1 (16 oz.) can whole berry cranberry sauce
1 (16 oz) can solid pack pumpkin
3/4 cup chopped pecans or walnuts
2/3 cup vegetable oil
4 eggs
Glaze:
In small bowl, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice concentrate, and 1/8 tsp. ground allspice until smooth.
In large bowl, mix together all dry ingredients. In a second bowl mix remaining ingredients. until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 91/4 x 51/4 x 2 inch greased and floured loaf pans. Bake at 350 degrees for 65 mins. or until bread tests done with wooden toothpick. Cool in pans 10 mins. then remove to cooling racks. Completely cool breads, then drizzle glaze over top and sides.
Caramel-Apple Bread
1 pkg. spice cake mix, divided
1 cup quick- cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans or walnuts
1/4 cup softened margarine
1-1/4 cup applesauce
3 eggs
1 cup chopped dried apples
3 Tbs. caramel ice-cream topping
Preheat oven to 350. Grease three 4x8" loaf pans and line with waxed paper; grease waxed paper. In a medium bowl, combine 2/3 cup dry cake mix, oats, brown sugar, and nuts. Using a pastry blender or two knifes, cut in margarine until mixture is crumbly. In another bowl, beat eggs, and applesauce until well blended. Add dried apples and remaining cake mix to applesauce mixture; stir just until well blended. Spread 1 cup of this batter in each pan. Sprinkle 1/2 cup oat mixture over batter in each pan. Repeat layers with remaining batter and oat mixture. Drizzle 1 Tbs. caramel topping over each pan of mixture. Bake 35 - 40 mins. or until a toothpick inserted in center of loaf comes out clean. Cool in pans for 20 mins. Remove from pans and cool completely on wire rack. .
Desserts
Pumpkin Cheesecake
For crust:
1 -1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 cup melted margarine
For filling:
32 ozs. softened cream cheese
1 cup granulated sugar
1/2 cup packed light brown sugar
5 beaten eggs
2 cups canned pumpkin
2 tsps. pumpkin pie spice
1 tsp. vanilla
For topping (optional)
1 cup chopped pecans
1/2 cup chopped dried cranberries
Pre-heat oven to 425 degrees. Combine crust ingredients and press into bottom of a greased 9" springform pan. Bake for 8-10 mins.
Place the cream cheese in a very large bowl and beat in sugar until mixture is light and fluffy. Beat in eggs. Add remaining ingredients and mix well. Pour on top of crust and lower oven temp. to 325 degrees. Bake for 1 hour and 20 mins., or until cake is firm around edges. Turn off heat and let cake remain in oven an additional 30 mins. Cool completely, cover and refrigerate until thoroughly chilled. Just before serving, remove sides of pan. Top cake with nuts and cranberries (optional). Hint: make the cake the night before you plan to serve it.
Double Layer Pumpkin Pie
4 ozs. softened cream cheese
1 Tbs. milk
1 Tbs. white sugar
1 - 1/2 cups thawed cool whip
one 9" prepared graham cracker crust
1 cup cold milk
2 (3.5 oz.) packages vanilla pudding mix
1 (15 oz.) canned pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbs. milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Mix 1 cup milk and pudding mixes together. Beat with wire whisk until well blended. Stir in pumpkin puree, and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hrs. or until well set.
Priceless Pecan Pie
1 prepared unbaked pie crust (9")
1 (8 oz.) pkg cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1 cup chopped pecans
3 beaten eggs
1/4 cup sugar
1 cup light white corn syrup
1/2 cup evaporated milk
1 tsp. vanilla
Preheat oven to 375 degrees. In a medium bowl, blend together cream cheese, 1/3 cup sugar, and 1 tsp. vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with pecans. In another medium bowl, combine eggs, 1/4 cup sugar, corn syrup, milk, and 1 tsp. vanilla. whisk until mixture is smooth. Pour mixture over pecan layer. Bake for 35 - 40 mins. or until set in center.
