Maybe at this time of the winter you just need a pick-me-up. How about this?
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Crab dip
1 8-oz.pkg. cream cheese, softened
1/2 C Miracle Whip Dressing
3/4 C shredded mozzarella cheese, divided
1/2 C finely shredded Parmesan cheese, divided
2 green onions, sliced, divided
1 6-oz.can lump crabmeat, drained
1/4 C roasted red peppers, chopped
1-1/4 C fresh corn kernels, divided
Heat oven to 375 degrees. Mix cream cheese and Miracle Whip in medium bowl until blended. Add 1/2 cup mozzarella and 1/4 cup Parmesan; mix well. Reserve 2 TBS onions for later use. Add remaining onions to dip along with the crabmeat, peppers and 1 cup corn; mix lightly. Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining mozzarella, Parmesan and corn.
Bake 30 to 35 min. or until dip is heated through and mozzarella is melted. Sprinkle with reserved onions.
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Cheesy bacon snack
12 oz. softened cream cheese
8 oz. shredded cheddar cheese
1 pkg. ranch seasoning
1 C finely chopped bacon (1 lb. bacon)
1 tbsp. parsley
pretzel sticks
Add softened cream cheese to a medium bowl and smooth with a spatula or a hand mixer. Add cheddar cheese and ranch seasoning and mix until combined. In a small bowl, combine bacon and parsley. Use a melon baller to scoop out a ball of cheese mixture. Use your hands to make sure it is in a ball and then roll it in bacon mixture. Set aside. Repeat until all cheese balls are made. Place a pretzel stick in the middle of each cheese ball and serve.
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The duck cocktail
1 oz. Baileys
1 oz. Kahlua
1 oz. Amaretto or Crown Royal
2 scoops of vanilla Ice cream
2 oz. whole milk
whipped cream and cherry for garnish
In a blender, add all ingredients and blend until smooth. Pour into your glass and top with cream and cherry.
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She said, “My diet has failed. I shall now concentrate on growing taller.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
Tuesday, April 13
