Last Weekend of the Year


Today finds me at my computer, printing about 50 copies of my special needs group’s January/February newsletter. Not a bad ‘job’, just a bit boring waiting for the copies to come out of the printer to be stapled together and later folded & stuffed in envelopes, to be stamped & return address labeled, then run to the post office. That will keep me busy for most of the day.

Was just reading my friend Mary’s blog (Momma) and she was mentioning company for New Year’s Eve – guess I must be ‘out of it’ because I really didn’t even THINK about the pseudo-holiday! I might grab a few snack foods for my husband & I; am guessing our boys will all be out ‘partying’ that night, now that they’re all 18 and up. I can remember years back when we were ‘without children’; the excitement for the evening was us watching TV together – funny. As far as ‘snack foods/appetizers’ – I have lots to share with you!


Broccoli Dip

1 (10 oz) pkg. frozen chopped broccoli
2 ribs celery, chopped
1 medium white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 medium can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce

Cook broccoli on stove until
tender. Saute celery & onion
in skillet using 3/4 stick margarine
until tender. Place broccoli &
sauteed vegetables in crockpot,
add mushrooms, cheese, & soup.
Stir well, cook on Low until cheese
is melted. Add water chestnuts &
Worcestershire sauce & stir. Serve,
warm, with chips or crackers.

(recipe: carolsrecipes77-Slowcooker

Ham Roll-Ups

1 (8 oz) cream cheese, softened
1 lb. smoked cooked ham sandwich meat
1/8 tsp. horseradish
1/4 tsp. Worcestershire sauce
1 tsp. dill weed
1 jar dill spear pickles

Mix cream cheese, horseradish,
Wors. sauce, & dill weed together.
Spread mixture on ham slices, then

lay a pickle across ham slice and roll
up. Place toothpicks about 1 inch
apart in rolled up ham, cut between
toothpicks, making bite sized pieces.

(recipe: Sandy-Marys Recipe Exchange)

Cajun Pecans

1 lb. pecan halves

4 T. butter, melted
1 T. chili powder
1 tsp. salt
1 tsp. dried basil

1 tsp. dried oregano
1 tsp. dried thyme

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. cayenne powder

Combine all ingredients in
crockpot; cover & cook on
High 15 minutes. Turn to
Low, uncovered, stirring
occasionally for 2 hours.
Transfer to a baking sheet
to cool completely.
(recipe: Slowcooker digest)

Cheesy Bacon-Ranch Dip

2 pints sour cream
2 packets Hidden Valley Ranch dip MIX
1 C. sharp shredded Cheddar cheese
1/2  C. bacon bits

Mix sour cream & ranch packets together. Add
shredded cheese & bacon bits. Refrigerate
1 hour before serving to enhance flavors.

NOTE from poster: be careful with the

bacon- if you add too much it gets extremely salty –
she recommends you mix it “to taste”

NOTE: she also says: “Best served with
potato chips

(recipe: Sandy-Marys Recipe Exchange)

Chicken Fiesta Dip

4 oz. cream cheese, softened
1 C. sour cream

1 pkg. dry taco seasoning mix
1  1/2 C. cooked, chopped chicken

1 C. (Kraft) Mexican-style finely
shredded 4-cheese, divided
4 green onions, sliced
1 small tomato, chopped
1/4 C. sliced black olives

Preheat oven 350 degrees F.
Mix first 3 ingredients in medium bowl.
Stir in chicken, 1/2 C. shredded cheese

& onions; spoon into 9 inch pie plate*. Bake
25 minutes or until heated through. Top
with remaining shredded cheese, tomatoes
& olives. Serve with crackers.
*can use a 1 1/2 Qt. casserole dish instead

(recipe: Kraft foods)

Mexican Fiesta Bites

24 wonton wrappers*
1 C. cooked, crumbled Italian sausage
1/2 c. chunky salsa
3/4 C. (Kraft) Mexican-style shredded
4 cheese with a touch of Phildelphia
1/4 C. sour cream
2 T. chopped fresh cilantro**

Preheat oven 350 degrees F.
Place 1 wonton wrapper in each of
24 mini muffin cups sprayed with nonstick

spray, with edges of wrappers
extending over tops of cups. Bake 5
minutes. Meanwhile, combine sausage &
salsa; spoon mixture into wonton cups.
Bake 10 minutes or until filling is heated
through & edges of cups are golden
brown. Top with cheese; bake 1-2 minutes
or until melted. Top with sour cream &
cilantro. Makes 24 servings.

* You can locate won ton wrappers in the
produce section of grocery store.

** You can substitute chopped green onions
for cilantro.

(recipe: Kraft foods)

Bruschetta ‘n Cheese-Stuffed Chicken Breasts

1 (14 .5 oz) can diced tomatoes w basil/garlic & oregano
1  1/4 C. shredded mozzarella cheese, divided
1/4 C. chopped fresh basil
1 (6 oz) pkg Stove Top stuffing mix-chicken
8 small boneless skinless chicken breast halves
1/3 C. (Kraft) Italian Roasted Red Pepper salad dressing

Preheat oven 350 degrees F.
Combine tomatoes, 1/2 C. cheese & basil in medium bowl.
Add stuffing mix; stir until just moistened. Place 2 chicken
breasts in freezer-weight resealable plastic bag. Pound
chicken to 1/4 inch thickness; repeat with remaining
chicken breasts. Place chicken, top sides down, on cutting

board, cover with stuffing. Roll chicken breasts up, starting
at one short end. Place, seam-sides down, in 9 X 13 baking
pan; drizzle tops with dressing. Bake 40 minutes or until
chicken is done (165 degrees F.). Top with remaining cheese,
bake 5 minutes or until cheese is melted. Serves 8

Use diced tomatoes with bell or jalapeno peppers, chopped
fresh cilantro instead of basil and Kraft Mexican-style shredded
cheese instead of mozzarella.

(recipe: Kraft foods)

‘Shake ‘n Bake’ Coconut Shrimp

2/3 C. flake coconut, toasted
1 pkt. Shake ‘n Bake chicken coating mix
1 tsp. curry powder
1/4 tsp. cayenne
1 egg
2 T. water
1 lb. uncooked extra-large shrimp,
peeled with tails left on, deveined

Heat oven 400 degrees F.
Combine first  4 ingredients in pie plate,
set aside. Whisk egg & water in separate
pie plate, until blended. Dip shrimp,
1 at a time, in egg, then in coconut mixture,
turning to completely coat both sides of
each shrimp with egg before coating with
coconut mixture, place on baking sheet
sprayed with nonstick spray. Press
coating mixture firmly onto shrimp to
secure. Bake 10-12 minutes or until
shrimp are done. Makes 16 servings.

(recipe: Kraft foods)

Meatball Sub Simmer

1 (24 oz) jar spaghetti sauce
1 C. water
36 frozen fully-cooked meatballs (1 lb)
6 sandwich buns, partially split
1/2 C. shredded Mozzarella cheese
1/4 C. grated Parmesan cheese

Mix spaghetti sauce & water in crockpot;
stir well. Add meatballs, stir gently until
evenly coated, cover with lid.
Cook on Low 6-8 hours or High 2-4 hours.
Fill buns with meatballs & sauce, top
with cheese. Serves 6.

(recipe: Kraft Foods)

Garlic Shrimp Cups

2 eggs
1/2 C. water
24 Triscuit Roasted Garlic Crackers
2 oz. cream cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. milk
24 uncooked, medium shrimp
(about 1/2 lb) peeled & deveined
2 cloves garlic, minced
2 tsp. chopped fresh parsley

Preheat oven 350 degrees F.

Beat eggs & water in pie plate until
well blended. Add 12 crackers; let
stand 4 minutes, turning after 2 minutes.
Press 1 soaked cracker onto bottom &
up side of each of 12 mini muffin cups
sprayed with nonstick spray. Repeat
using remaining crackers. Bake 8-10
minutes or until lightly browned. Carefully
remove cups from pan using metal
spatula; place on baking sheet sprayed
with nonstick spray. Bake 30-35 minutes
or until crisp. Cool completely.
Mix cream cheese, zest, juice & milk. In
nonstick skillet, cook & stir shrimp & garlic
on medium-high heat 3-4 minutes or until
shrimp turn pink. Fill cracker cups with
cream cheese mixture; top with shrimp.
Serve immediately. Makes 24

(recipe: Kraft foods)

Shrimp Cocktail Dip

1 (8 oz) pkg cream cheese, softened
3/4 lb. cooked, cleaned shrimp*, chopped
(about 2 C.)
3/4 C. cocktail sauce
1/4 C. shredded Parmesan cheese
2 green onions, sliced

Spread cream cheese onto bottom of a shallow
bowl. Toss shrimp with cocktail sauce; spoon
over cream cheese. Top with remaining
ingredients. Serve with crackers.

*Can substitute 1 (8 oz) can imitation crabmeat
coarsely chopped

(recipe: Kraft foods)

Yes, this blog post was mostly appetizers & dips – there are more coming, just in case YOU have party plans for New Year’s Eve! Things are going fine here, mostly just getting things done that need doing – nothing big. Delivered another 9 chemo caps to the cancer center yesterday (had to go in for a 3 month check up). So far, so good – I think. Have to have another mammogram next month then a visit with my Radiologist – another check up.

Weather-wise we’ve been LUCKY! No new snow, temps have been pretty low, though – yesterday I drove to the doctor’s in 12 degrees F. weather – pretty chilly! Right now it’s 25 and clear – just read the report: snow showers tonight of less than 1 inch accumulation, same tomorrow – oh, joy . . .

Well, dears – enjoy your day!




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