Grandma Beverly's Cheese Ball

I made this cheese log (shown above) for Easter and served it at a brunch and a dinner and it was a hit both places. It is my Grandma's recipe and always reminds me of special occasions. The secret is that it is SUPER easy! You can make it in a large ball, two smaller balls, or a log as I did above. I prefer the smaller balls or log since they don't tend to crumble as much.

8 oz. cream cheese
2 C (3/4 lb) cheddar, grated
1 tsp chopped green pepper
3 tsp minced green onion
1 tsp lemon juice
dash of salt
dash of cayenne pepper
1/4 lb chopped walnuts (I used pecans and they were fine)

Mix cream cheese and other ingredients, except grated cheddar, with electric mixer. Then add in grated cheese. Form into a ball or log. Roll in chopped nuts and make sure every inch is covered. Wrap in plastic wrap and refrigerate. Serve with crackers.

Enjoy!!

Baked Artichoke Squares

This is a great appetizer that is super easy and practically fool-proof! Everyone that tastes it think it's pretty fantastic. I got the recipe from an ad for Crisco so the real name is "Crisco Baked Artichoke Squares," but I didn't think that sounded TOO appetizing!


Baked Artichoke Squares
Prep time: 25 mins. Baketime: 30 mins. Makes: 2 doz.


Ingredients:
No-stick cooking spray
3 T Oil
1 C chopped fresh mushrooms
1/4 C thinly-sliced celery
1 clove garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped (make sure they are NOT marinated)
1/3 C chopped green onion
1/2 tsp dried marjoram leaves
1/4 tsp dried oregano leaves
1/4 tsp cayenne
1 C shredded cheddar cheese (about 4 oz)
1 C shredded Monterey Jack cheese (about 4 oz)
2 eggs, slightly beaten


Pastry:
1 1/2 C flour
1/2 tsp salt
1/2 C oil
1/4 C milk


Preheat oven to 350. Spray a 13x9-inch baking pan with no-stick cooking spray; set aside.


For Filling: Heat oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Monterey Jacke cheese and eggs. Mix well. Set aside.


For Pastry: Combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.


Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm (or you can reheat it for a short period in the microwave and it tastes just as good!) Enjoy :)

Bruschetta

submitted by Heather Gunnell

3-4 large ripe tomatoes, diced

2 TBS finely diced onionSalt & Pepper

1/4 cup extra virgin olive oil

1 TBS balsamic vinegar

Ciabatta or Foccacia bread, sliced & toasted

Fresh mozzarella, it has to be FRESH!

Fresh Basil, chopped

Combine all ingredients and let sit while you toast the bread. Dice the mozzarella into 1/4-inch chunks of yumminess. Spoon bruschetta over warm bread, sprinkle with mozzarella and basil. Eat to your heart's content.

Stuffed Mushrooms

submitted by Holly Sanders

40 whole mushrooms--can be different sizes--(the medium to large ones are easier to fill and destem)
1 package jimmy dean sage flavored sausage--found by the bacon
1 8 oz package lite cream cheese softened
Fresh parsleyBrown sausage.

De-stem the mushrooms and pull out as much of the contents as possible to create a small hole. Combine cooked sausage and cream cheese well. fill each mushroom until full, but not too full so it doesn't overflow. Garish with sprinkles of fresh parsley and bake at 350 for about 20 minutes. Delish!