| Recipes Shared by our Members These recipes have been printed in our monthly newsletter. If you have any recipes to share, email Michelle: michelle.rou@verizon.net |
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| Hot Bacon Swiss Dip * 1 (8 oz) Cream Cheese * 1 cup real mayonnaise * 8 oz Swiss - shredded * 1/3 - 1/2 pound bacon * 3-4 small spring onions, green stems and white finely chopped Cut the bacon into 1/4 inch strips, fry until crisp, drain on paper towels. Combine all ingredients and put in a shallow baking dish. Bake at 350 degrees for 20-25 minutes until thoroughly heated. Serve warm with tortilla chips, buttery crackers or toasted pita chips. {Recipe care of Pat Ridge} |
| Ranch Popcorn * 1 pkg. Hidden Valley Ranch Dressing Mix * 1/2 cup salad oil (vegetable or canola) * 3 bags microwave popcorn * 1 tsp. dill weed * 1/2 tsp. lemon pepper * 1/2 tsp. garlic powder Mix all ingredients except popcorn and let stand for 10 minutes. Meanwhile, pop 3 bags microwave popcorn. Since there is already plenty of oil, use the lightest popcorn you can find. Pour mix over popcorn in large bowl to coat well. {Recipe care of Michelle Bruce} |
| Cucumber Toasties * 8oz Cream Cheese, softened * ½ Cup Mayo (light is ok) * Half of a 0.7 ounce packet dry Italian-style salad dressing mix * 2-3 teaspoons dried dill weed or 2-3 Tbsp fresh dill * 1 cucumber, thinly sliced * 1 French baguette Cut baguette into 1/2 inch thick circles and lightly toast in a 350* oven. Mix cream cheese, mayo, dressing mix, and half of the dill. Spread a thin layer of the cream cheese mixture on a slice of bread, top with a slice of cucumber, sprinkle with some remaining dill. (Tip: Cream cheese mixture can be made the day before served but assemble toasts close to serve time to avoid sogginess.) {Recipe care of Michelle Rouillard} |
| Mediterranean Artichoke Dip 14 oz can artichoke hearts (chopped) 1 clove garlic (minced) 4 oz feta cheese 1 cup mayonnaise ¼ cup red or green peppers (diced) 3 sliced green onions ¼ cup sliced black olives ¾ tsp oregano Preheat oven to 350 degrees. Combine all ingredients. Bake for 25-30 minutes. Serve with crackers or tortilla chips. {Recipe care of Dolores Munsick} |
| Sopapillas 2 (8 oz) cans refrigerated crescent rolls 1/4 Cup honey Filling: Topping: 2 (8 oz) pkgs of cream cheese, softened 3/4 Cup white sugar 1 Cup white sugar 1 tsp ground cinnamon 1 tsp Mexican vanilla extract 1/2 Cup butter, softened Preheat oven to 350. Prepare 9"x13" pan with cooking spray. Beat cream cheese with 1 C sugar and vanilla until smooth. Unroll crescent dough, keep as one piece (do not break into triangles). Lay into bottom of pan and smooth together seams. Evenly spread cream cheese mixture over crescent layer. Top with other crescent layer. Stir together ¾ cup sugar, cinnamon and butter. Dot evenly over top crescent layer. Bake until crescent roll has puffed and turned golden brown (about 30 minutes.) Remove from oven and drizzle with honey. Cool completely in pan before cutting into squares. {Recipe care of Barb Wehn} |