ounce) packages cream cheese
16 ounces shredded sharp Cheddar cheese
1 (1 ounce) package ranch dressing mix
10 ounces pecans, chopped
4 pecan halves
Method: Mix together cream cheese,
grated cheddar, and dressing mix. Form into one large ball or two smaller
balls. Roll in chopped pecans to cover. Decorate the top with pecan halves.
Refrigerate at least a couple of hours or overnight before serving.
Peanut Butter Crispy Balls
1 (18 ounce
size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips
In a double boiler over low
heat, melt chocolate and set aside. In a medium sized bowl, combine all other
ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls.
Using a toothpick or fork, dip the balls into the chocolate until well coated.
Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.
1 1/2 cups
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut.
oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar,
butter, shortening and vanilla until light and fluffy. Stir in flour and baking
soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and
place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes
or till the edges are lightly browned. Transfer to wire racks to cool.
'N Shrimp Dip
8 ounces cream
1 tablespoon mayonnaise
1 green onion, chopped
1 (6 ounce) can crab meat, drained
1 (4.5 ounce) can small shrimp, drained
Blend together the cream cheese and mayonnaise. Add the green onion, crab
and shrimp. Place in a covered container and chill overnight.
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