1/2 lb (2 cups) Cheddar cheese, grated
½ tsp Salt
6 oz Bottle stuffed green olives
1/2 c Margarine
1 tsp Paprika
Preheat oven to 400 degrees Shred cheese in work bowl of food
processor, then place metal chopping blade in work bowl and add
margarine. Combine salt, paprika, and flour inseparate bowl. Turn
on food processor, and slowly add flour mixture through the feed
tube. Stop processing as soon as ingredients are combined. Measure
approximately one teaspoon of this mixture and form an "eyeball"
around an olive. Turn the olive in the "eyeball" so that it is
"staring" outward. This recipe will yield about 24 "eyeballs".
Line up the eyeballs on an ungreased cookie sheet. Bake in the oven
for approximately 15 minutes.
If you want to make these ahead of time, freeze them UNBAKED on the
cookie sheet and transfer to a plastic bag when frozen.
Then just thaw and bake when needed.
8 boneless chicken breasts
1 1/2 cup flour
2 eggs, beaten
1 1/2 cup bread crumbs
Pitted black olives, halved lengthwise
Grease a cookie sheet and set aside.Cut chicken breasts partway to create five fingers with the uncut part representing the palm. Be sure to slice them a little crooked for realism. Dust the chicken in the flour and dip in the egg. Now coat them in bread crumbs and broil for 5 minutes on each side until golden brown. Trim the tips with the olive fingernails and serve on lettuce.
Present with a pair of scissors to cut off a finger or
two to munch on!!
Brain Cell Chunks
( sausage balls)
1/2 pound mild ground pork sausage
1/2 pound hot and spicy ground pork sausage
3 cups buttermilk baking mix
1/2 pound shredded cheddar cheese
1/2 pound shredded mozzarella cheese
In a large bowl, combine all ingredients. Knead ingredients together to form soft dough. Shape into 1-inch balls. Place on greased baking sheet. Bake 20 minutes in 350-degree oven until golden brown. Serve hot.
Make ahead idea: Reheat cooked frozen sausage balls for 10 minutes in a 350-degree oven.
1 pound small curd cottage cheese
1/4 pound ricotta cheese, or hoop cheese or farmers cheese
3 heaping Tablespoons sour cream
1/2 cup Bisquick baking mix
3 eggs, beaten
1/4 pound butter, melted
1/2 pound Swiss cheese, shredded
In a large bowl, mix together all ingredients. Spray mini muffin tins with vegetable spray. Using a pastry bag, fill muffin tins almost to top. Bake at 350 degrees for 30 minutes. Serve immediately, or these may be frozen for later use. If frozen, pop them in the microwave for a minute or two to heat, then serve.
Stuffed Brain Pouches
1-ounce slices of ham
1-ounce slices of Swiss cheese
Cut one croissant per person in half lengthwise. Place bottom section in buttered baking pan. Layer with 1 slice ham and then 1 slice Swiss cheese. Cover with top half of croissant and dot all over with bits of butter. Bake 20 minutes in 300-degree oven (cover lightly with aluminum foil for first 10 minutes). Serve on luncheon plate. Decorate with crescents of cantaloupe, strawberries, or any fresh fruit in season.
8 ounces cream cheese .
1 envelope ranch cracked pepper salad dressing
1/2 cup stuffed olives, sliced
1/2 cup celery, chopped fine
1/4 cup green onions, chopped fine
1/4 cup red peppers, chopped fine
4 burrito-size tortillas (refrigerator section)
Parsley for garnish
Mix cream cheese, salad dressing, olives, celery, green onions, and red peppers until smooth. Divide into 4 equal portions. Spread 1 portion on each tortilla. Roll tightly and wrap individually in plastic wrap. Refrigerate 2 hours. Slice into 1/2-inch thick pinwheels. Garnish with parsley in center of each.
Makes four dozen pinwheels
Hunks of Flesh
(TOASTED GARLIC PITA)
MAKES SIX 5-INCH GARLIC PITA BREADS
This is a very simple recipe for garlic bread using pita instead of the traditional French or Italian. If you use homemade pita, it is even better. They can be served as an accompaniment to a meal or cut into triangles and added to a party buffet.
- 1/4 cup olive oil
- 2 large cloves garlic, minced
- 6 pita breads, about 5-inch diameter
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Freshly ground pepper
Preheat oven to 350° F. Place the oil and garlic in a small bowl. Microwave on high until garlic is softened, about 40 seconds. Be careful not to brown. Place the pita breads on baking sheets. Using a brush, spread some oil and garlic on top of each pita. Sprinkle with Parmesan cheese, parsley and pepper. Bake until hot and slightly browned, 10-15 minutes. For crispier bread use a hotter oven. Serve hot or room temperature.
Use your favorite cheese ball recipe, (or try the one that follows) and form into a pumpkin shape. Use the top of a green pepper for the pumpkin stem and cut various sizes of triangles from the sides of the green pepper for eyes, nose and teeth---let you imagination run and try different vegetables for different expressions on your pumpkin!
Easy Cheese Ball recipe
8 oz cream cheese
3/4 cup shredded cheddar cheese
3/4 cup Monteray Jack Cheese
3/4 cup chopped ham
2 to 3 tablespoon sour cream with chives dip
1 tablespoon minced onion
Stir well using the sour cream for moisture, adding more as needed. Mold using a bowl lined with plastic wrap. Chill well. Before serving remove plastic wrap and sprinkle with chili powder for garnish.
1 pound bacon
2 cans whole water chestnuts
1 cup catsup
1/2 cup sugar
1 Tablespoon Worcestershire sauce
Cut bacon strips in half. Wrap each piece around a chestnut. Mix together catsup, sugar, and Worcestershire sauce. Place bacon rolls in pan lined with aluminum foil. Pour sauce over rolls and bake at 425 degrees for 30 to 45 minutes or until most of the grease is cooked off. (You may wish to spoon off excess drippings halfway through baking time.) Insert toothpicks and serve warm. ( or just cheat all together and use a store bought Bar-B- Que sauce!)