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Beef and Provolone Pinwheels

Carolyn Kelechi, Hamilton

1/4 cup mayonnaise

2 cloves garlic, finely chopped

2 flour tortillas (8 to 10 inches in diameter)

1 cup fresh spinach

1/4 pound thinly sliced cooked roast beef

6 slices provolone cheese

1 medium tomato, thinly sliced

Mix mayonnaise and garlic in small bowl. Spread mixture over tortillas. Top tortillas with layers of spinach, beef, cheese and tomato. Cut each tortilla into 12 pieces; secure with toothpicks. Serve immediately or refrigerate until serving.

Tasty Cheese Snacks

Gail Richards, Hamilton

1 cup Cheddar cheese, grated (may also use packaged shredded Cheddar cheese)

1/2 cup flour

1/2 teaspoon paprika

1/4 cup melted butter

medium-size olives/green or black

Mix well the first 4 ingredients. Drain olives. Roll into small balls with the olives in the center. Bake 15 minutes at 400 degrees Fahrenheit. Makes approximately 3 dozen.

Branschweiger Ball

Beatrice Wroot, Hamilton

6 soda crackers crumbled (put through blender separately)

2 hard-boiled eggs (put through blender separately)

1/3 of a green pepper and 4 green onions with tops (blended together)

1/3 jar of Pimentos (blended)

Put 12-ounce roll of branschweiger and 3/4 cup of grated Cheddar cheese in bowl. Add above ingredients and mix by hand. Shape into a ball and roll this in grated Cheddar cheese .

Caramel Corn in a Bag

Wanda Richardson, Hamilton

1 large brown bag

4 quarts popped corn

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup (like Karo)

1/2 teaspoon salt

1/2 teaspoon baking soda

Spray the inside of a large brown grocery bag with non-stick cooking spray. Dump the popped corn into the bag. Set aside. In 1-quart saucepan, mix brown sugar, butter, corn syrup and salt. Bring to boil; boil 2 minutes. Add baking soda (it will be foamy). Pour over popcorn in bag. Shake well. Fold over the top of the bag loosely and microwave 1-1/2 minutes on High. Shake well; microwave 1 minute on High. Shake well. Pour onto greased foil or waxed paper to cool.

Uncle Gery's Deviled Eggs

Nancy J. Meiser, Middletown

2 tablespoons sugar

2 tablespoons salad dressing

1-1/2 tablespoons vinegar (very important to use careful measurement)

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon mustard

8 eggs

Hard boil eggs. Cool and peel. Make egg filling. Dust with paprika if desired.

Pear and Jalapeno Preserve

Lyla L. Payne

6 jalapeno peppers, seeded and minced (about 3/4 cup)

1 small lemon, cut in half lengthwise, thinly sliced and seeded

2 tablespoons lemon juice

2 cups sugar

1/4 teaspoon salt

5 pounds ripe pears, peeled, cored and sliced (about 13 medium pears, makes 12 cups)

Special equipment: 21 pint canning jars with 2 piece lids, boiling water canner or large stock pot.

Combine jalapenos, lemon, lemon juice, sugar and salt in a large pot. Add pears and toss to coat. Cook over medium heat stirring often, 1 hour to 1 hour and 15 minutes or until pears are very tender and liquid is thick and syrupy. Spoon hot preserves into prepared jars, filling to within 1/4 inch of top. Any leftover preserves can be stored in refrigerator. Wipe jar lids and threads. Cover with 2 piece lids; screw band on tightly. Place jars on rack in canner (water must cover jars by 1 to 2 inches); bring water to a gentle boil. Boil preserves for 10 minutes. Makes 2 pint jars or 18 (1/4 cup) servings. Note: May also be put in gift jars and stored in refrigerator.

Deviled Eggs

Robert Kellum, Hamilton

Halve hard-cooked eggs lengthwise. Remove yolks and mash with desired combinations of seasonings: below. Refill whites:

1. For 6 eggs, use 1/4 cup mayonnaise, 1 teaspoon vinegar, 1 teaspoon prepared mustard, 1/8 teaspoon salt and a dash of pepper.

2. For 5 eggs, use 2 tablespoons mayonnaise, 2 tablespoons chopped ripe olives, 2 teaspoons vinegar, 1 teaspoon prepared mustard, and salt and pepper to taste.

3. Other combinations may include horseradish, anchovies, parsley, chopped onions or chives, flaked seafood, chopped stuffed green olives, crumbled crisp bacon.

Veggie Bars

Betty Banks, Franklin

2 tubes crescent rolls

2 (8-ounce) cream cheese

3/4 cup mayonnaise

1 package Hidden Valley Salad Ranch Dressing Mix

3/4 cup each, green peppers, carrots, broccoli and cauliflower

3/4 cup finely shredded Cheddar cheese

Press rolls into a rectangle covering of bottom of jelly roll pan. Bake at 350 degrees Fahrenheit for 11 to 13 minutes. Remove from oven and cool. Combine cream cheese, mayonnaise and ranch dressing. Spread over crust. Sprinkle with vegetables and Cheddar cheese, press down. Chill for a few hours. Cut into bars. Refreshing for snack and entertaining.

Spinach Dip

Ellen Howe, Fairfield

1 (10-ounce) box of frozen chopped spinach (thawed and drained well)

1 (16-ounce) carton of sour cream

1 cup mayonnaise

1 package of dry vegetable soup (Knorr or Mrs. Grass)

1 loaf of round bread

Mix together spinach, sour cream, mayonnaise and vegetable soup. Hollow out bread and fill with dip. Place bread pieces around spinach dip.

Cheesy Chicken Dip

Jackie Sullivan, Franklin

1 pound chicken breast, cooked and diced

1 (8-ounce) cream cheese, softened

1 cup mayonnaise

2 cups shredded cheddar cheese

1 small can chopped green chilies

1 small can chopped jalapenos

Mix all ingredients together, spread in 9x13-inch baking dish and bake at 350 degrees Fahrenheit for 30 minutes. Serve with Tostitos or Fritos. If you don't like it spicy, I use just the 2 cans of green chilies.

Fritos Hot Bean Dip

Marilyn Carbone, Fairfield

1 (15-ounce) can pinto beans, drained

4 bottled jalapeno slices (nacho slices)

1 tablespoon juice from bottled jalapeno slices

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.

Dried Beef Cheese Ball

Marilyn Carbone, Fairfield

1 (8-ounce) package cream cheese, softened

3 ounces dried beef

2 green onions, chopped

1/4 teaspoon onion salt

1 tablespoon Worcestershire sauce

In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving.

Cheese Ball

Marti Smith, Hamilton

1 small jar Old English Cheese

1 (8-ounce) package cream cheese

1 can Underwood Chicken Spread

Mix together. Form in a log or ball. Fill a large cookie cutter (like a star). Makes for a nice centerpeice for Christmas. Decorate with olives or cherries or greenery (not edible).

Hot Parmesan Artichoke Dip

Jane Burnette, Indian Springs

1 can artichoke hearts, drained and chopped

1 cup mayonnaise

1 (6-ounce) package shredded Parmesan cheese (dairy case)

1 clove garlic minced

Chopped green onion tops and chopped tomato optional for garnish

Mix all ingredients (except tomato and onion) until well blended. Spoon into 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until mixture is heated through. (I microwave until heated through.) Sprinkle with tomato and onions. Serve with crackers.

Marilyn's Marvelous Mushrooms

Marilyn Ifcic, Middletown

Nice mushrooms for stuffing (about 1-1/2 pounds)

4 ounces cream cheese, softened

4 ounces shaved ham, sliced more

4 tablespoons Parmesan cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup green onions, sliced

1 teaspoon garlic (or less or more)

1/2 teaspoon salt (preferably Kosher)

1/4 teaspoon ground pepper

(Later: shredded Mozzarella cheese — 1/4 to 1/3 cup and cayenne pepper

Wash and de-stem mushrooms. Dry on paper towels. Mix everything together. Stuff the mushrooms generously. Scatter shredded Mozzarella and sprinkle cayenne pepper on the tops. Bake covered at 350 degrees Fahrenheit for 20 to 30 minutes or microwave on high 3 to 4 minutes until cheese on top bubbles.

Cherry Cheese Ball

Tammie Burns, Hamilton

1 cup sugar

1 cup whip cream

2 packages cream cheese

1 can cherry pie filling

Mix sugar, whip cream and cream cheese together. Shape into ball. Pour cherry pie filling over ball. Serve with shortbread cookies or graham crackers.

Cheese Dip

Kathy Donthnier, Gratis

1 stick soften butter

1 (8-ounce) soften cream cheese

1/2 cup mayonnaise

6 ounces jared cheese

1 teaspoon garlic powder

Cream together butter and cream cheese. Add other ingredients. Mix well. Serve dip with cut up vegetables, crackers, or nacho chips.

Black Bean and Corn Salsa

Sharon Elliott, Franklin

1/2 cup Ranch-Up Wishbone Dressing

1 can black beans, drain and rinse

1 can whole kernel corn, drained

1 cup quartered grape or cherry tomatoes

1/2 cup chopped red onion

2 tablespoons chopped fresh cilantro

Combine all ingredients together in a bowl and chill. Serve with nachos.

Baby BLT's

Rita A. MacDonald, Centerville

1 cup shredded Swiss cheese

1/4 cup Parmesan cheese

2/3 cup mayonnaise plus extra for spreading

1/2 cup finely minced green onion

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/4 teaspoon seasoned salt

8 ounces bacon, cooked and crumbled

1 loaf rye of pumpernickel bread

1 pint cherry tomatoes, sliced

Preheat oven to 350 degrees Fahrenheit. Combine cheeses, mayonnaise, onion, garlic powder, cayenne pepper, seasoned salt and bacon. Toast bread slices on 1 side by placing slices on an ungreased baking sheet; bake for 3 to 5 minutes. Spread untoasted side of bread with a thin layer of mayonnaise. Place a dollop of cheese mixture on each bread slice. Top with a slice of tomato. Bake 5 to 10 minutes, or until bubbly and brown. Yield 8 to 10 servings. Note: Bacon and cheese mixture can be made up to 1 day ahead and refrigerated. Toasting and assembly can be done up to 4 hours ahead and refrigerated.

Blue Cheese Crackers

Frances Stoutenborough, Middletown

1/4 cup pecan pieces

1/4 cup flour

4 Tbsp. butter

3 oz. blue cheese, crumbled

Combine ingredients. Form into a roll. Refrigerate several hours. Slice 1/4 inch thick. Place on cookie sheet. Bake at 325 degrees for 25 minutes. Cool completely. Store in air tight container.

Cocktail Franks

Steve Higdon, Middletown

1 pkg. little cocktail franks

1 pkg. bacon

3 cups brown sugar

Cut bacon slices into 3 pieces, wrap one pieces around each frank. Put toothpick in frank to hold bacon. Put on cookie sheet, sprinkle with brown sugar. Bake at 350 degrees for about 20 minutes or until bacon is done.

Party Meatballs

Genevie Marcum, Hamilton

2 eggs, beaten

1 can (12 oz.) evaporated milk

2 cups quick cooking oats

1 cup chopped onions

2 tsp. salt

2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. black pepper

3 lbs. ground sirloin or ground round beef

Sauce:

2 cups ketchup

1 1/2 cups brown sugar, packed

1/2 cup chopped onion

In a large bowl, combine first eight ingredients. Combine beef and mixture and mix well. Shape into 1 inch balls. Spray 3 13x9x2 inch baking dishes and add the meatballs. Combine sauce mixture and spread over meatballs. Bake uncovered at 325 degrees for 1 hour. Makes about 70 meatballs. May be baked one day and served from crockpot the next day.