Pale dry ginger ale
Premium vanilla ice cream
Place a small scoop or two into a glass (try a wine glass or small tumbler). Pour grenadine over the ice cream. Carefully pour in ginger ale.
2 - 8 oz. cream cheese, softened
1 cup shredded cheddar cheese
1 tablespoon Worchestershire sauce
1 teaspoon seasoned salt
1/4 cup ea. chopped bell pepper and onion
2 tablespoons crushed pineapple, well drained
2 teaspoons chopped pimento
2 cups pecans, chopped
Stir cream cheese with a fork. Stir in the remaining ingredients except for 1 cup of pecans. Form into a ball (can make two balls from this recipe). Roll in reserved pecans. Store in refrigerator.
2 pints fresh strawberries, hulled and sliced
1/3 cup Amaretto (or 1/2 teaspoon of almond extract)
1/4 cup powdered sugar
Combine ingredients in a bowl and toss to dissolve the sugar. Cover and chill.
1 lb. bacon
2 cans water chestnuts
1/3 cup Brooks catsup
1/2 cup sugar
Cut bacon in half (and water chestnuts, if too large).
Cook bacon a little (not crisp) -- may use microwave.
Wrap bacon around chestnuts and fasten with toothpick. (May be frozen at this point for later use; thaw before continuing.)
Mix catsup and sugar.
Bake chesutnuts at 45 minutes at 300 degrees then pour on sauce and bake 1 more hour at 300 degrees.
1 pound of bacon = about 20 slices = 40 half-slices
Open cans of chestnuts and count before you prepare bacon
When fixing for a number of guests, plan 5 per person
Mild Cheddar cheese, cubed
Monteray Jack cheese, cubed
Fresh pineapple, cubed
Arrange the cheeses and fruits, except pineapple, on a long wooden skewer. (You can vary the cheeses and fruits according to your preference; cheeses and fruits should be cut to fit the skewer.) Put the pineapple cube on the end of the skewer. Serve with buttery-crisp crackers.
2 1/2 cups flour
1/2 teaspoon baking powder
2 sticks of butter
1/4 cup sugar
1 egg, beaten
1 teaspoon almond extract
Sift the flour and baking powder together. In another bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add beaten egg and vanilla. Gradually add dry ingredients. Divide dough in half; color one half with red food coloring and the other half with green food coloring.
Form cookie dough into small balls (dough is easier to handle if well chilled). Use a cookie press or bottom of a glass tumbler, dipped in sugar, to flatten cookies on the cookie sheet. Generously shake sugar over cookies Bake 12-15 minuites at 350 degrees. Shake off excess sugar when cooled.
2 sticks (1 cup) of butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups quick or old-fashioned oats, uncooked
1 cup pecans, chopped
1 cup shreddedcoconut
Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add gradually to butter mixture and mix well. Stir in oats, add pecans and coconut (use more or less pecans and coconuts as you prefer); mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 - 12 minutes or until golden brown. Makes about four dozen cookies.
1 package of Martha White Lemon-Poppyseed muffin mix
1/4 cup melted butter or margarine
2 tablespoons sugar
2 tablespoons milk
Heat oven to 350 degrees. Mix butter, sugar, and milk in small mixing bowl. stir in muffin mix until well blended. Drop by rounded spoonfuls onto ungreased baking sheet. Bake at 350 degrees for 10 - 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet; makes about 20 cookies. (These fragrant treats are very small, but oh are they good!)