Category: Side

• 2 C uncooked tricolor spiral pasta
• 1 C cubed cheddar cheese
• 1 C coarsely chopped cucumber
• 1 small tomato, chopped
• 2 green onions, chopped
• 28 pepperoni slices
• 1/2 C zesty Italian salad dressing

Cook pasta according to package directions, drain, and rinse in cold water.  In a large bowl combine pasta, cheese, cucumber, tomato, onions, and pepperoni.  Add salad dressing and toss to coat.  Cover and refrigerate until serving

• 1 pkg cream cheese
• 8 oz shredded cheddar cheese
• 1/2 C sour cream
• 8 slices of bacon, crumbled
• 1/2 C slivered almonds
• 1/4 C chopped green onions
• salt and pepper to taste

In a bow, mix together cream cheese, cheddar, sour cream, bacon, almonds, and green onions.  Season with salt and pepper if desired.  Cover and chill at least 2 hours.  Serve with crackers.

• 1 can warm beer
• 3 C self rising flour
• 3 Tbsp sugar

Mix all together & put in loaf pan.  Bake @ 375 for 1 hour.  Butter as soon as it comes out of the oven.

 

from Clara Schreck

• 2 (8 oz) cream cheese
• 8 oz can crushed pineapple, drained
• 1 C chopped pecans
• 1 bunch green onions, finely chopped
• 1/2 green pepper, finely chopped
• 1 Tbsp seasoned salt

Soften cream cheese in a bowl & add drained pineapple, salt, diced onions, & green pepper.  Add 1/2 C pecans.  Mix well & form into a ball.  Roll the ball in the remaining pecans.  Refrigerate for 2 hours or more.  Serve with crackers.

 

from Janice Rehm

• 2 cans whole water chestnuts
• 1 lb of bacon, cut into 3-4 pieces

Wrap bacon around water chestnuts & secure with a toothpick.  Bake @ 350 for 30 minutes.

Sauce

• 3/4 C ketchup
• 1/3 C brown sugar
• 1/3 C sugar

Simmer in saucepan until sugars melt.  Put water chestnuts & sauce in electric skillet & simmer.  Serve warm.

 

from Clara Schreck

• 9 C Chex cereal (corn, rice, wheat, or combination)
• 2 C small pretzel twists
• 2 C bite- size cheese crackers
• 3 Tbsp margarine or butter, melted
• 1 pkg dry ranch dressing
• 1/2 C grated parmesan cheese

Mix cereal, twists, & crackers in a large resealable plastic bag.  Add remaining ingredients & seal the bag.  Shake until well mixed.  Makes 13 C snacks.

• 9 C rice Chex cereal
• 9 C corn Chex cereal
• 2 C packed brown sugar
• 1 C butter or margarine
• 1/2 C light corn syrup
• 1/2 tsp baking soda
• 2 C M&M’s

Heat oven to 250.  Spray roasting pan with cooking spray.  Place cereal in pan.  In a 3 quart saucepan mix the brown sugar, butter, & corn syrup.  Cook  8-9 minutes over medium-high heat,until mixture comes to a boil.  Boil 1 minute, stirring constantly.  Remove from heat.  Stir in baking soda.  Pour over cereal in pan, stir gently until well coated.  Bake 40-50 minutes, stirring very 15 minutes, until coating is set.  Cool 5 minutes.  Stir in M&M’s.  Spread mixture on waxed paper.  Cool 10 minutes.  Break into pieces.  Store in container with tight fitting lid.

• 1/2 C canola oil
• garlic powder
• pkt dry ranch seasoning
• bag of pretzels

Mix together  first 3 ingredients.  Pour over pretzels.  Toss to cover.  Bake @ 270 for 20 minutes.  Let cool.

• 12 large mushrooms
• 4 oz cream cheese, softened
• 1 clove garlic, minced
• 4 slices cooked bacon, crumbled
• 1/2 C sharp cheddar cheese
• 1 Tbsp fresh parsley, chopped

Heat oven to 350.  Remove stems from mushrooms; discard or reserve for another use.  Mix remaining ingredients; spoon into mushroom caps.  Place filled side up in a shallow baking dish. Bake 18-20 minutes or until heated through.