Smoked Salmon
Havarti Dip
• 8 ounces Kraft Cream Cheese,
softened
• ½ cup sour cream
• 1 ½ cups (6 ounces) Havarti
cheese, shredded
• ½ cup Morey’s smoked salmon,
chopped
• Black pepper
• Crackers for serving
In medium bowl, combine cream cheese and sour cream using electric mixer. Mix
until smooth. Add Havarti cheese and smoked salmon. Mix well. Add black pepper
to taste. Serve with crackers.
Toffee
Apple Dip
• 1 8 oz. package Kraft Cream
Cheese, softened
• 1 8 oz. package toffee bits
• ¾ cup firmly packed Crystal
Sugar light brown sugar
• ½ cup Crystal Sugar
granulated sugar
• 1 teaspoon vanilla extract
Mix together all ingredients until well blended. Serve immediately or store in an airtight
container in the refrigerator for up to five days. Serve with your favorite dipping apples,
graham crackers or vanilla wafers.
Sweet & Sour
Meatballs
• 1 16 oz. pkg. pre-cooked
Simek’s meatballs
• 1 10 oz. jar LaChoy
Sweet & Sour Sauce
• 1 8 oz. can water chestnuts
• 1 20 oz. can Dole pineapple
chunks
Mix together, simmer until warm. Serve & Enjoy.
Candied Coconut
Sweet Potatoes
• 4 cups mashed sweet potatoes
(about 4 medium or 2-28 oz cans)
• 6 Tbsp. of Crystal Sugar
granulated sugar
• 2 eggs, beaten
• ½ (14oz) can Eagle Brand
sweetened condensed milk
• 1 tsp. vanilla
Topping:
• 1 cup Crystal Sugar
brown sugar
• 1 ½ cup sweetened coconut flakes
• 6 Tbsp. Hornbacher’s butter,
melted
If using fresh sweet potatoes, preheat oven to 400 degrees. Prick sweet potatoes with a fork and place them
on a foil lined baking sheet in oven. Bake 45-60 minutes or until tender. Once potatoes have cooled enough
to handle, slice them in half lengthwise and scoop the insides into a mixing bowl. Preheat oven to 350
degrees. Add sugar, butter, eggs sweetened condensed milk and vanilla to mixing bowl. Mix with an electric
mixer until the desired consistency is reached. You can make it smooth or leave chunks of sweet potatoes
in the mixture. Spread mixture evenly in a lightly greased 9 x 13 inch pan or in individual serving dishes and
set aside. For the topping: combine brown sugar and coconut and then add melted butter and mix gently.
Sprinkle mixture evenly over sweet potatoes. Bake 40-50 minutes or until top is browned and bubbly.
Cinnamon
Apple Cider
• 2 gallons Apple Cider
• 1 46 oz. container Pineapple Juice
• 1 9 oz. pkg. Red Hots
Pour Apple Cider and Pineapple Juice into percolator, place red hots in brew basket
and turn machine on to warm up. This punch can be served hot or cold. For cold
servings, pour package of red hots into the juice mixture, stir and serve.
Pumpkin
Dip
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15 oz can Essential Everyday Pumpkin (not pie filling)
5 oz box Essential Everyday Vanilla Pudding mix
16 oz container Essential Everyday Whipped Topping
½ Tbsp. pumpkin pie spice
½ Tbsp. cinnamon
Stir all ingredients together until smooth.
Chill and serve with fruit slices or graham crackers.
Chocolate Nutella
Fudge
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11 ½ ounce bag of Hershey’s milk chocolate chips
13 oz jar of Nutella
14 oz can of Eagle Brand sweetened condensed milk
Dash of salt
2 teaspoons vanilla
1 cup of walnuts, toasted and coarsely chopped (optional)
Butter an 8” square pan. In a one quart glass bowl, combine the chocolate chips,
Nutella, sweetened condensed milk and salt in a bowl. Microwave on high for
3 minutes taking it out halfway through and stirring well and returning it for the
remaining time. Carefully remove hot bowl and stir in vanilla and nuts (if desired).
Pour mixture into prepared pan. Chill for 2 hours. Cut into squares and enjoy!
Cinnamon
Butter
• 1 lb. Hornbacher’s butter, whipped
• ¼ cup Crystal Sugar brown sugar
• 1 tsp. cinnamon
Blend thoroughly together.
Frosty Pineapple
Punch
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1 46 oz. can unsweetened pineapple juice, chilled
1 16.9 oz. btl. Simple Squeeze Coco Real cream of coconut
1 quart vanilla ice cream
1 liter btl. club soda, chilled
In a punch bowl, combine pineapple juice and cream of coconut. Add scoops of ice
cream; gradually pour in club soda. Serve immediately. Yields about 16 servings.
White Cheddar Cheese
Ring with Raspberry
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1 lb. Culinary Circle 3 year white cheddar
¾ cup Mayo or Miracle Whip
4 medium green onions, chopped finely
Pinch cayenne pepper
Pulse cheese in food processor until it is in small crumbly pieces. Then mix cheese,
mayo, green onion, cayenne pepper, garlic salt. Spray ring mold or bundt pan
generously with cooking spray. Spoon in cheese mixture in to the mold, press down
slightly, cover and chill for 2 hours to set. Unmold onto a serving plate. Fill center with
the raspberry preserves and pour crackers around outside of the ring. Garnish with
parsley leaves if desired.
Jarlsberg
Cheese Dip
• 2 Jarlsberg cheese
• 2 cups Hellmann’s mayo
• 2 cups onions, chopped
Preheat oven to 350 degrees. Combine all ingredients.
Bake for 20 minutes or until golden brown. Serve with crackers or bread.
Wisconsin Gouda & Apple
Quesadilla
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1 ½ teaspoons Crystal Sugar granulated sugar
½ teaspoon cinnamon
1 teaspoon Hornbacher’s butter
2 flour tortillas (6 inches)
½ cup (2 ounces) shredded Wisconsin Gouda cheese
5 thin apple slices
¼ cup walnuts, chopped
Combine sugar and cinnamon, set aside. Heat butter in a medium, nonstick skillet
over medium-low heat, tilting pan to coat the bottom. Place one tortilla into pan.
Layer with ¼ cup gouda cheese, apple slices, walnuts and reserved cinnamon-sugar
mixture. Sprinkle with remaining cheese. Top with tortilla. Cook 2 to 3 minutes on
each side or until cheese is melted. Remove from skillet. Cut into wedges.
Brie and Fig Grilled Cheese
with Rosemary Butter
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2 slices pound cake
3 to 4 slices brie cheese
2 tbsp. fig jam
2 tbsp. Hornbacher’s butter, softened
2 tbsp. fresh rosemary, finely chopped
Heat up a skillet over medium heat. Combine butter and rosemary in a small bowl.
Spread the fig jam on one slice of pound cake and place the sliced brie cheese on top.
Top with other slice of pound cake. Spread the rosemary butter on both sides of
pound cake and place in heated up skillet. Cook for a couple minutes until golden
brown and flip. Cook another couple minutes on this side until golden brown and
cheese is melted.
5-Layer
Greek Dip
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1 10 oz. package of Original Tribe Hummus
½ cup chopped tomatoes
¼ cup chopped cucumbers
2 tablespoons sliced kalamata olives
Stacy’s Pita Chips Original
Spread hummus onto bottom of 9-inch pie plate.
Cover with layers of remaining ingredients. Serve with chips.
Sausage
Rotel Dip
• 1 lb Jimmy Dean Hot Sausage or Bulk Sausage
from meat department
• 2 8 oz packages Kraft cream cheese
• 1 10 oz. can Rotel tomatoes; drained
• Essential Everyday tortilla chips
Brown sausage in skillet; drain excess grease. Add cream cheese and cook over
medium heat until melted. Add Rotel tomatoes and mix well. Serve warm with chips.
Cranberry
Salsa
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12 oz fresh cranberries
1 bunch fresh cilantro, chopped
¾ cup minced green onions
1 jalapeño
½ cup green bell pepper, minced
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1 lime, juiced
1 teaspoon cumin
¾ cup white sugar
Salt to taste
Seed and mince jalapeño pepper. Set aside. Rinse, drain and chop cranberries.
In food processor combine all to medium consistency or until all are minced and
combined. Refrigerate in an airtight container 4 hours or overnight. Serve over cream
cheese if desired.
Sprite Merry
Berry Punch
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1 quart of your favorite orange sherbet
2 liters Sprite Cranberry
1 cup orange Juice
1 cup cranberry juice
Lemon, Lime, Orange Slices
Fresh Cranberries
Add all ingredients to your favorite punch bowl.
Garnish the punch bowl with fresh cranberries and lemon, lime and orange slices.
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