Cheeseball or Aunt Laurie's Cheeseball
3 Blocks of cream cheese
3 packs of beef ( Carl Budding or generic brand found in the lunch meat section of the store)
1 Bunch of Green Onions
2 Tablespoons of Worcestershire Sauce
1 Teaspoon of Accent
1 Teaspoon of Garlic Powder (Garlic Salt will work)
Soften cream cheese and mix all ingredients in a large bowl.
Chop the green onions, cut 2 packages of the beef into squares and add.
Save one package of beef for the top of the cheeseball.
Serve with your favorite crackers. My family prefers Wheat Thins
9 cups old fashioned oats
3 cups chopped almonds
3 cups unsulfured, unsweetened coconut flakes
1 cup coconut oil
1 cup maple syrup
1 Tbsp cinnamon
1/2 tsp nutmeg
2 cups dried cranberries
Preheat the oven to 300 degrees.
In a large bowl, combine oats, almonds, and coconut. Stir to mix.
In a small bowl, combine coconut oil, maple syrup, cinnamon, and nutmeg. Whisk to mix.
Pour the oil mixture over dry ingredients and mix thoroughly.
Pour granola onto 2 jelly roll pans.
Bake for 15-minute intervals, stirring after each interval and switching jelly roll pans on racks in the oven.
When granola is golden brown, remove it from the oven and cool on parchment paper.
Stir in dried cranberries and enjoy!
Mom's Sugar Cookies
1 cup butter
1 cup sugar
2 beaten eggs
1/2 tsp vanilla
1/2 cup sour cream
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
Cream the butter and sugar together. Add eggs and the rest of the ingredients. Mix until dough forms. Put it in the fridge to chill overnight. Roll dough to 1/4" thickness and have fun with cookie cutters. Bake at 375 degrees for 6 minutes. Cookies should be light brown on the bottom. You may need to adjust your time based upon your oven. Let cool before frosting.
1 Box powdered sugar
1 Stick of soft butter
1 TBSP vanilla
Sprinkle of salt
Mix powdered sugar, butter, vanilla, and salt together. Add condensed milk to desired consistency. Separate out into different bowls. Add food coloring and frost. Finish off with sprinkles and other edible decor!
1 block sharp cheddar cheese sliced
1 block cream cheese
Alternate cheddar slices with cream cheese spread between cheddar slices. Mix together the following ingredients & marinate overnight:
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
3 cloves of fresh garlic from a garlic press
3 Tablespoons parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 diced green onions
3 Tablespoons sugar
1 small jar pimentos, undrained
Pour over alternated cheese slices in a Rubbermaid dish. Store in the refrigerator overnight. Transfer to a tray, spooning marinade over the top. Use a cheese knife to separate and put on crackers. Enjoy!
This recipe makes 24-30 Jalapenos. Grow your own Jumbo Jalapenos or purchase at the store.
Brown two pounds of sausage on stovetop. Add a block of cream cheese and 2 cups Colby Jack cheese until melted.
Split Jalapenos length-wise, scooping out the seeds. Gloves are recommended.
Spoon sausage mixture into Jalapenos. You can grill directly. We place on cookie sheets when Jalapenos are in season and freeze. When frozen we seal in Food Saver bags and place frozen peppers directly on grill heat throughout the year.