Charlotte's Cookbook and Recipes

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  • Chocolate Chip Cheese Ball

    Ingredients:

    BALL
    1 package 8 oz. cream cheese, softened 1/2 cup butter (no substitutes),_ softened 1/.i tsp. vanilla extrc1ct
    3/_, cup confectioners’ sugar
    2 This brown sugar
    3J.a cup miniature semi-sweet chocolate chips
    3J.a cup finely chopped pecans Graham crackers

    Instructions:

    In a ma xing bowI, beat the cream chee,se b.utter a·nd· vanilla u1nt!I fluhf.fy. G d lly add sugars; beat just until cornbmed. Star m choc ate c aps. ra ua 2 h urs Place cream cheese mixture on a Cover and refngerte for . s:a intoa ball. Refrigerate for at least large piece of plastic wrp, cheese ball in pecans. Serve with I hour Just before servmg, ro graham crack ers. Yields I cheese ball (about 2 cups). 13 cw1011>, 1 (3-oz.) package cram cheese 1/2 cup sour cream 1 envelope Onion Salad Dg Mix (Good Seasons) I (101/2-oz.) can minced dams, dralnl’CI I tsp. lemon Juice Beat cream cheese until smooth. Add sour cream and salad dressing mix; blend well. Stir in drained clams and lemon juice. Chill. Makes about I1/2 cups dip. Curried Clam Microwave Dip: (8-oz.) package cream cheese 1111tsp. curry powder l (8-oz.) can milKed dams, drained green onions chopped 1/.i tsp. garlic salt 1/.atsp. salt Thsp. milk Place cream cheese in bowl, sprinkle curry on top. Heat in microwave, covered with wax paper, 30 sec. Mash cheese with remaining ingredi-ents. To serve, coo uncovered in microwave for 2 min. stining twice. Sprinkle with parsley. Serve with melba or sesame crackers. Makes 21/ cups.

    Notes:

    Served with crackers this is a good spread, quite different in_ C” J taste because of the clams.

    Servings Yield:

    Yields I cheese ball (about 2 cups)

  • Chipped Beef Dip

    Ingredients:

    1 (2-1/2-oz.) jar chipped, dried beef
    1 clove garlic (or 1 to 2 tsp.)
    3 green onions chopped 1/z cup sour cream 1 green pepper chopped 1 (8-oz.) cream cheese softened 1/z to 1 cup chopped pecans

    Instructions:

    In mixing bowl, blend all ingredients and adjust seasonings. Top with pecans. Heat and serve hot with crackers or chips.

    Notes:

    Servings Yield:

    serve hot with crackers or chips

  • Crescent Chicken Squares

    Ingredients:

    3 oz. cream cheese 2 Tbsp. margarine melted
    2 cups cooked cubed chicken ;., Tbsp. salt ;., Tbsp. pepper 2 Tbsp. milk
    1 Tbsp. chopped onion
    1 Tbsp. chopped pimento 1 (8-oz.) can Pillsbury Crescent Rolls

    Instructions:

    Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk. onion and pimento and mix well. Separate rolls into 4 rectangles; seal perforations and spoon 1/2 cup chicken mixture onto center of each rectangle; pull 4 corners of dough to center of mixture and seal. Bake on ungreased cookie sheet 20-25 minutes till brown. Serves 4, or may be cut into small bites for appe-tizers.

    Notes:

    This is a recipe that was shared by a friend. Carolyn Hunter, in Alice, Texas, and I have made it many times and reheated them for a later meal.

    Servings Yield:

    Serves 4, or may be cut into small bites for appe-tizers

  • Corn Dip

    Ingredients:

    3 cans Green Giant Mexican Corn, drained 6 green onions
    1 can green chilies 1 jalapeño pepper .y,, cup mayonnaise
    1 cup sour cream (10-oz.) grated Cheddar Cheese 15

    Instructions:

    Combine ingredients well, and serve with Fritos.

    Notes:

    Without taking an allergy tablet, my friend Linda could cat nothing with corn products, but she loved cooking and sharing. Dips like this were eaten by all the teachers we worked with at Comfort Ele mentary.

    Servings Yield:

    serve with Fritos

  • Crabmeat Bites

    Ingredients:

    1 (7-oz.) can crabmeat 1/-1tsp. garlic salt 1/1cup butter or margarine ¼ tsp. seasoned salt softened 1½ tsp. mayonnaise
    1 (5-oz.) jar sharp pasteurized 1 (12-oz.) package English p cheese spread muffins

    Instructions:

    Combine first 6 ingredients, blending well. Chill. Split muffins in half; spread with cheese mixture. Cut each muffin half into quarters. Yields 4 dozen.

    Notes:

    Servings Yield:

    Yields 4 dozen

  • Crabmeat Canapes

    Ingredients:

    1 (20-count) package small party rolls
    1 (16-oz.) can white crabmeat,

    Instructions:

    drained 1112 c. shredded Cheddar cheese 1 tsp. lemon ju.ice 1/, c. chopped ripe olives ;,. c. mayonnaise 2 chopped green onions 1111tsp. pepper Parsley sprigs Scoop out center of each roll with a melon baller. Set rolls aside. Combine crab and next ingredients, stirring well. Spoon about 2 tea-spoons crab mixture into each roll. Bake at 325° for JO minutes or until cheese melts. Garnish with parsley. Yields 40 appetizers. (This can be made a day ahead, covered and refrigerated.)

    Notes:

    These were prepared for many of the wedding receptions that wecatered, but could easily bedone forasimple back yard party as well.

    Servings Yield:

    Yields 40 appetizers

  • Creamy Caramel Dip

    Ingredients:

    1 (8-oz.) package cream cheese, softened .y., cup packed brown sugar
    1 (S-oz.) cup sour cream 2 tsp. vanilla extract
    In a mixing bowl bet , h
    2 tsp. lemon juice
    1 cup cold milk
    1 (3.4-oz.) package instant vanilla pudding mix Assorted fresh fruit

    Instructions:

    Add h . ‘ a .creamc eese and brown sugar until smooth. t e sourcream, vanilla, lemon juice, milk and pudding mix beating wel_l after eahaddition. Cover and chill for at leastI hour. Serve as a dip for fnut. Yields 31/2cups.

    Notes:

    veryone sure appreciates thiscool light treat in the summertime, andI hke to make satisfying snacks that are easyto·make, like thisdip.

    Servings Yield:

    Yields 31/2cups

  • Dill Vegetable Dip

    Ingredients:

    2 cups mayonnaise
    2 cups sour cream 3 Tbsp. minced fresh parsley or 1 T. dried parsley
    3 Thsp. grated onion
    3 Tbsp. dill Weed
    l 1/2 Thsp. seasonec1 salt

    Instructions:

    Blend together all ingredients; chill several hours. Serve with raw vegetables. Dip may be made several days ahead of time and refriger- ated. Yields 4 /2 cups.

    Notes:

    Don’t f to ve something on hand for your liiends that are on diets. Tius 1s so simple to make and ts. . your gues w1,11ove u.

    Servings Yield:

    Yields 4 /2 cups

  • Devilicous Cheese Chips

    Ingredients:

    l cup finely mashed potato chips
    ½ cup shredded cheddar cheese 2 cans deviled ham I mp flour
    1/, tsp. red pepper

    Instructions:

    c bine all ingredients, mixing well. Shape mixture into a 9″ roll; cwell. Cut into v..” slices. Bake at 425° for about IO minutes. Makes 3-4 doi.en.

    Notes:

    Servings Yield:

    Makes 3-4 doi

  • Fried Jalapenos

    Ingredients:

    1 gallon canned Jalapefto peppers, drained 1/z c. yellow cornmeal 1 c. nour
    1 tsp. baking powder 1/z tsp. salt
    1 T. corn oil 1 cup beer oil for frying
    4 oz. Muenster cheese o cheddar cheese, grated 1/z c. flour

    Instructions:

    Cut eah pepper, making a small slit large enough to remove the seeds and vems. Wash carefully, keeping the pepper intact and drain. In a small bowl, mix the cornmeal, I cup flour, baking powder and salt. Add the beer and I tablespoon corn oil. Mix until well blended. Set aside for 15 minutes. Add 3 inches of corn oil in a skillet and heat to 350°, about medium heat, Carefully stuff each pepper with grated cheese. Roll the peppers in 1/2 cup flour, then dip into batter covering cornpletely. Fry in hot oil I to 2 minutes. Tum and brown on all sides. Drain on paper towels and serve immediately. Yields 24 peppers.

    Notes:

    After reading this great recipe, I realize I would do this really simple by rolling the peppers in flour and then dipping in cornmeal mixture made as directed. Follow instructions for frying, but you may use canola or vegetable oil, if desired.

    Servings Yield:

    Yields 24 peppers