Ham and Cheese Roll ups and Cheese Dip

Here is the recipe for the scary Skeleton Ham and Cheese Roll ups and the Orange Cheese Ball. These are so tasty!



HAM AND CHEESE ROLL UPS
1 8 oz. pkg. cream cheese, softened
1 Tbsp. Worcestershire sauce
Thinly sliced cooked ham (deli ham)
1/2 c. chopped green onions

Combine all ingredients except ham and spread thinly on the ham slices. Roll up and put flap side down. Chill atleast 2 hours, covered. Just before serving, cut across the roll into thin slices.


CHEESE PINE CONE
1 8 oz. pkg. cream cheese, softened
1/2 tsp. dill weed
1/8 tsp. pepper
1/2 cup mayo or sour cream
5 slices diced crisp bacon
1 1/4 c. whole unblanched almonds

Mix everything together except almonds. Chill overnight. Form into ball. Starting at one end, press the pine cones in at an angle.
(NOte: I don't think my brother in law added the almonds, in the picture above, he just died the cheese ball orange and put it in a cute container and sat it on dry ice.) These are great served with wheat thins or your favorite crackers.

Scary Ham and Swiss Stromboli Sandwiches

This weekend was our annual Halloween party, my brother in law makes the best food. This one is a famiy favorite. We dress up the recipe to make a scary snake, but the original recipe is a great recipe you can use year round. Enjoy!

1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions

Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.

Chex Muddy Buddies

Tonight I went over to my in-laws after a good swimming work-out, there on the table sat a bowl of Muddy Buddies, "Oh well, at least I burned a few calories before racking them right back up with these yummy treats."



9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Substitution
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Part II-This was on the same website, I think I might have to give these babies a try!


8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

Substitution
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil.
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Baked Potato Soup

Last week we had a play date at my friend Cassie's house. She made an awesome Baked Potato Soup and put it in bread bowls (which you can buy at Wal-Mart in the bakery). I begged her for this recipe because it's starting to get real chilly outside, this is the perfect recipe for a cold night! Enjoy!



2/3 cup margarine or butter (which ever you prefer)
2/3 cup flour
7 cups milk
4-6 baked potatos (depending on how chunky you want your soup, I used 6 and thought it was perfect)-baked, cooled, peeled and cut up in cubes
4-6 green onions (I LOOVE green onions so I went for 6 and it was delic!)
1 package bacon, cooked, drained and crumbled
1 1/4 -2 cups shredded cheese (Again, I went for 2 cups, it made it really creamy)
1 cup sour cream
Salt and Pepper
Parsley

I cooked my baked potatos the night before, it made the soup quick and easy to make the next day.

Melt butter/margarine over medium heat. Whisk in flour and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Garnish with parsley and serve in bread bowls.

Cinnamon Apple Crisp (with Caramel)

This is a recipe that I made up. I loved my dad's Apple Crisp growing up, I love Chris's family's recipe, and I love Apple Pie (minus the crust...I know, I must be crazy)...so I came up with this recipe to combine all 3 recipes and I added a few twists of my own. Enjoy!!

Instead of taking my entire afternoon peeling and cutting up fresh apples, I buy canned apple pie filling (this makes the recipe very rich and tasty). I buy the WILDERNESS brand with the Cinnamon N' Spice Apple Filling. You don't have to buy this brand, but just FYI I have never been able to find this at Wal-Mart, so I pick it up at regular grocery stores.

For the filling:
Spray a 13x9 pan with non-stick spray and pour 2 cans of the pie filling in the pan. I take a bottle of lemon juice and just drizzle a small amount over the apples. Then I take cinnamon and sprinkle a little bit over the apples.

For the Apple Crisp Topping: (Note: The Topping Recipe below is already doubled, so don't double it or you will have way toooo much topping....if that's possible :O) )

1 cup flour

1 cup brown sugar

1/4 tsp. baking soda

1/4 tsp. salt

1 cup instant oatmeal

1/4 tsp. baking powder

2/3 cup Sugar

1 tsp. cinnamon

1 cube butter

In a dish combine these ingredients. I use a pastry blender and you want to blend it until it all sticks together. Sprinkle over the top of apples.

I sprinkle a little more cinnamon on top, it makes the color look really pretty.

Sprinkle 2 Tbsp. butter cut up over the topping. Bake 350 degrees for 45 minutes uncovered.

I top with Whip cream (or vanilla ice cream)

And then drizzle with Smucker's Caramel Ice Cream Topping.