Devil Crackers

Deviled Egg Mixture:
1 doz hard boiled eggs
Lots of Miracle Whip
A little bit of mustard
After boiling the eggs, peel then slice using an egg slicer. Carefully pull out the yolk of each slice and set it
aside. Place the remaining small white slice on top of a Ritz Cracker. Once you have all your yolks separated
from the whites, smash the yolks thoroughly with a fork. Mix the Miracle Whip and mustard with the yolks.
Spoon mixture in the center of the white slice that is on top of the Ritz Cracker. This makes bite size deviled
eggs on top of crackers.

Wheat Thins Cheese Ball

3 8 oz. low fat cream cheese softened
1 tsp worchestershire sauce
1 tsp. accent (opt.) if you leave it out (cuz MSG is
bad for you) use a PINCH of sugar
2 to 4 green onions thinly sliced
1 4 oz. pkg. soft bacon bits
Mix altogether, and form into ball. Roll in 6 - 8 crushed wheat thins, then let harden in the fridge. Serve with
crackers.

Spinach & Artichoke Dip

2 t minced garlic
10 oz frozen chopped spinach, thawed & drained
1 can artichoke hearts, chopped & drained
10 oz Alfredo pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese
Mix all ingredients and bake at 350 for 20-30 minutes, or use a crock pot.

Cheese Ball

8 oz cream cheese
2/3 cup minced onion
½ cup green pepper
2 T salad dressing – miracle whip
2 tsp vinegar
1 ½ tsp dry mustard
½ tsp garlic powder or garlic salt
½ tsp Tabasco
2 tsp Worchestershire sauce
5 oz jar pimento cheese (original recipe calls for 3 T
but I usually add the whole jar)
Mix well together in a bowl and let chill – serve with crackers and/or veggies.

Bread Bowl Artichoke Dip

Ingredients:
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

charred pineapple relish

candied jalapenos

3 pounds jalapeno peppers, de-stemmed and sliced into 1/2 inch slices
2 cups apple cider vinegar
6 cups white sugar
1/2 tsp tumeric
1/2 tsp celery seed
3-4 crushed garlic cloves
1 tsp cayenne pepper

slices peppers and pack into jars. Mix everything else into a pot and bring to a boil. Simmer for 5 minutes, until the sugar is dissolved. Ladle hot syrup into jalapeno packed jars. Wipe rims, place lids and rings and water bath 15 minutes.

* These need to be made at least 2 weeks prior to adding them to the relish.

Charred Pineapple Relish

10 cups cored and sliced pineapple ( leave in big enough chunks for the bbq)
3 cups cubed mango (about two)
2 cups chunked onion
1 large red bell pepper ( deseeded)
2 cups apple cider vinegar
1 cup sugar
1 cup water
5 Tb lime juice
1 Tb hot sauce
1/2 Tb garlic powder
1 tsp salt
1 tsp ground ginger
1 half pint candied jalapenos
1 pouch liquid pectin or pectin of your choice

Directions;

1. Prepare pineapple, and start up the grill. Do NOT discard juice. Heat grill, and place sliced pineapple. You need only to charr one side, but be careful, once its gets going, it goes quickly. Place charred pineapple back into the same bowl with it juice. * You dont want the pineapple too black, just some nice grill marks.

2. Place pineapple with its juice and cubed mango in a pot. Run the onions and red bell pepper thru a grinder on a FINE setting. Add to the pineapples and mango.

3. Add ACV, water, sugar, lime juice, hot sauce, garlic powder, salt and ground ginger.

4. Bring to boil, stirring frequently. Reduced heat and simmer for 1-2 hours, or until the pineapple breaks down quite a bit.

5. At this point, use an immersion blender to puree the mixture to a consistency of your choosing.

6. Bring back to a simmer and add candied jalapenos with thier juice. Simmer for 20 mins.

7. Add pectin and cook according to pectin directions. ( I used Certo, and boiled for 6 mins)

8. Ladle into hot, sterilzed jars. Wipe rims, place lids and screw on rings. Hot water bath 20 minutes.

* This is my first attempt at making this. (My very own recipe.) When it was in the pot cooking, it was AWESOME! It also made 12 half pints, perfectly! But you know how these things go, sometimes more, sometimes less. Please let me know what you think of it. Enjoy!
September 19, 2010 at 8:58pm · 1 person

Caramel Silk in a jar

1 ½ cup granulated sugar
1 ½ cup brown sugar
1 cup light corn syrup
2/3 cup butter
1 1/3 cup whipping cream

Combine all except cream in a heavy sauce pan. Cook over
medium heat, stirring, until mixture comes to a full boil. (15 – 20 minutes)
Stir in whipping cream. Continue cooking for 1 minute. Cool 5 minutes

Pour mixture into ½ pint jars. Cool for 15 minutes. Cover and store in
refrigerator.

So serve, remove cover. Microwave on HIGH, stirring every 30 seconds until warm
(30 – 60 seconds. Serve over ice cream, cakes
or desserts.