Today I am featuring a vintage recipe that I have been meaning to put on the blog for a while. I have been making this cheese ball since the 90’s, and it has always been a favorite of mine. It is a mix of five ingredients that you probably have on hand. The mix of a savory meat with the cream cheese is the perfect topping for any cracker. Let’s get started. Here are the ingredients you need plus Worcestershire sauce, which is not pictured.
Start by mixing together in a large bowl, 2 (8 oz. packages) of softened cream cheese, 1 bunch of chopped green onions, 1 teaspoon of Lawry’s Seasoned Salt, 1 tablespoon Worcestershire sauce, and 1 (5 oz.) package of chopped dried beef lunch meat. Note, you’ll need to set aside 3 ounces of the 5 ounces of beef to put on the outside of the cheese ball.
Shape the ingredients into a ball and roll it in the remaining dried beef, to form a layer on the outside of the cheese ball.
This recipe is best served with your favorite crackers.
Start by mixing together in a large bowl, 2 (8 oz. packages) of softened cream cheese, 1 bunch of chopped green onions, 1 teaspoon of Lawry's Seasoned Salt, 1 tablespoon Worcestershire sauce, and 1 (5 oz.) package of chopped dried beef lunch meat. Note, you'll need to set aside 3 ounces of the 5 ounces of beef to put on the outside of the cheese ball. Shape the ingredients into a ball and roll it in the remaining dried beef, to form a layer on the outside of the cheese ball. This recipe is best served with your favorite crackers.
Today I am featuring an easy dipped cookie that I like to make every holiday season. This cookie is easy to make, and it is perfect for all of the big game day parties coming up. You can even get the kids involved when you make them since they are so easy to make. These cookies have a rich chocolate covering and a peanut butter filling surrounded by Ritz crackers. So let’s get started making this treat.
Start by taking the 48 Ritz crackers and spread 1 teaspoon of peanut butter on one cracker to make 24 peanut butter cracker sandwiches.
Now melt your 24 oz. Chocolate Almond Bark in the microwave according to the package directions.
Next dip the sandwich cracker in the melted chocolate almond bark.
Now place the dipped cookies on wax paper and let them cool until the chocolate almond bark is set.
Start by taking the 48 Ritz crackers and spread 1 teaspoon of peanut butter on one cracker to make 24 peanut butter cracker sandwiches. Now melt your 24 oz. Chocolate Almond Bark in the microwave according to the package directions.Next dip the sandwich cracker in the melted chocolate almond bark.Now place the dipped cookies on wax paper and let them cool until the chocolate almond bark is set.
Today I am featuring a recipe that is a perfect side dish to serve during football games this fall. It pairs perfectly with a variety of meats and burgers due to the tangy flavor of the dressing. You can substitute any shape of pasta that you want in this recipe. So get out all of those half boxes of pasta in your onlinephentermine pantry and use them up. Let’s get started on this great side dish.
Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool, mix it together with the chopped vegetables.
Next make the dressing by mixing 1 (14 oz.) can of sweetened condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.
4cupsbow tie pastaYou could use elbow pasta or any other small pasta.
1green pepper (chopped)
1onion (chopped)red or yellow
2tomatoes (chopped)
114 oz. cansweetened condensd milk
3tablespponsapple cider vinegar
1cupsugar
2 cupsmayonnaise
1tsp.salt
1/2tsp.pepper
Instructions
Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool mix it together with the chopped vegetables. Next make the dressing by mixing 1 (14 oz.) can of condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.
Easter is coming up soon and you are probably started to plan out your menu. And if you are looking for a dessert then this is the recipe for you. This wonderful treat has a graham cracker base , a dreamy light and fluffy layer of cream cheese, sugar, and whipped topping. Then it is all topped with a mixture of Jello and strawberries. So let’s get out buyprovigilonline.com the fresh strawberries and start this great Easter treat.
For this recipe you will need: 3 cups of graham cracker crumbs (that is 14 full graham cracker sheets crushed into crumbs), 1/2 cup melted butter, 1/4 teaspoon salt, 2 cups of powdered sugar, 1 (8 oz.) package of cream cheese (softened), 1 8 (oz.) tub of whipped dessert topping (thawed), 3 cups of strawberries sliced (that is one 16 oz container of strawberries), 1 cup of granulated sugar, 1/4 cup of flour, 3 tablespoons of strawberry-flavored gelatin, and 1 cup of water.
Start by making your crust out of graham cracker crumbs. Put 14 full graham cracker sheets in plastic bag and crush them with a rolling pin.
Then in a bowl mix the crumbs with 1/2 cup of melted butter and 1/4 teaspoon of salt.
Then pat the crumbs down evenly in a 9×13 baking dish and bake in a 325 degree oven for 10 minutes. When the crust is done cool the pan on a wire rack.
While the crust is cooling in a large mixing bowl beat the powdered sugar and (softened) cream cheese on medium speed until combined.
Then fold in the (thawed) whipped topping until combined.
Spread this over the cooled crust. Arrange sliced strawberries on top . Cover and chill while preparing the top layer.
To make the top layer in a medium saucepan combine 1 cup granulated sugar, 1/4 cup of flour, and 3 tablespoons of strawberry-flavored gelatin. Then stir in 1 cup of water.
Cook and stir until thickened and bubbly. Then cook it 1 minute more. Remove from heat . Cover and set it aside to cool for 30 minutes.
Spoon the cooled gelatin sauce over the strawberry layer. Cover and chill in the refrigerator for at least 4 hours.
3cupsgraham cracker crumbs(that is 14 full graham cracker sheets crushed into crumbs)
1/2cupbuttermelted
1/4teaspoon salt
2cupspowdered sugar
1(8 oz.) packagecream cheesesoftened
1(8 oz.) containerwhipped dessert toppingthawed
3cupssliced strawberries(that is one 16 oz container of strawberries)
1 cupgranulated sugar
1/4cupflour
3tablespoonsstrawberry-flavored gelatin
1 cupwater
Instructions
Start by making your crust out of graham cracker crumbs. Put 14 full graham cracker sheets in plastic bag and crush them with a rolling pin. Then in a bowl mix the crumbs with 1/2 cup of melted butter and 1/4 teaspoon of salt. Then pat the crumbs down evenly in a 9×13 baking dish and bake in a 325 degree oven for 10 minutes. When the crust is done cool the pan on a wire rack. While the crust is cooling in a large mixing bowl beat the powdered sugar and (softened) cream cheese on medium speed until combined. Then fold in the (thawed) whipped topping until combined. Spread this over the cooled crust. Arrange sliced strawberries on top . Cover and chill while preparing the top layer. To make the top layer in a medium saucepan combine 1 cup granulated sugar, 1/4 cup of flour, and 3 tablespoons of strawberry-flavored gelatin. Then stir in 1 cup of water. Cook and stir until thickened and bubbly. Then cook it 1 minute more. Remove from heat . Cover and set it aside to cool for 30 minutes. Spoon the cooled gelatin sauce over the strawberry layer. Cover and chill in the refrigerator for at least 4 hours.
