Category	Title	Author	Ingredients	Directions	Notes
APPETIZERS	Apricot Appetizer	Jennifer Rogers	Jar of apple jelly Jar of Apricot/Pineapple Preserves 2 T. horseradish 8 oz. cream cheese Ritz crackers	Combine jelly, preserves, and horseradish. Pour over block of cream cheese. Serve with Ritz crackers.
	Bacon And Cheese Dip	Brenda Neundorf	16 oz. sour cream 3 oz. bacon bits 2 c. shredded cheddar cheese 8 oz. cream cheese, softened 1 c. green onion, diced	Mix together, bake at 400 degrees for 25-30 minutes.
	Bacon Wrapped Little Smokies	Tiffany Johnston	1 pound sliced bacon, cut into thirds 1 (14 ounce) package beef cocktail wieners 3/4 cup brown sugar, or to taste	Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
	Bean Dip	Kristi Morain	8 oz. cream cheese, softened 1 c. sour cream 1/2 pkg. taco seasoning 16 oz. refried beans blop of picante sauce grated cheddar cheese	Mix cream cheese, sour cream, taco seasoning, beans, and picante sauce. Pour into two aluminum foil pie pans or a 9 x 13 aluminum foil pan. Top with grated cheese. Bake until hot and bubbly.
	Cheddar Bacon Melts	Maleah Rowe	6 flour tortillas nonstick cooking spray 2 c. shredded cheddar cheese 1/2 c. cooked crumbled bacon	Heat flour tortillas, cover. Heat large skillet with nonstick spray. Place one tortilla in skillet. Top with 1/4 cheese and bacon, top with another tortilla. Cook until golden brown. Flip and cook other side. Repeat.
	Cheese Ball	Robyn Stapleton	2 pkg. cream cheese, softened 8 oz. can crushed pineapple, drained 1 c. finely chopped pecans 2 T. finely chopped onion 1 T. season salt	Soften cream cheese just enough to mix with other ingredients. Form into a large ball and chill. (I use an empty cool whip carton to form ball and chill.) After firm, roll ball in 1 cup finely chopped pecans to coat. Serve with favorite party crackers.
	Cheese Ball	Karie Apel	2 (8 oz.) cream cheese 10 oz. Cracker Barrell sharp cheese, shredded 4 ½ oz. deviled ham 2 t. grated onion	Mix thoroughly. Roll into ball and into finely chopped pecans. Serve with crackers.
	Chocolate Chip Cheesecake Ball	Charlotte Apel	8 oz. light cream cheese, softened 1/2 c. light butter or margarine 3/4 c. powdered sugar 2 T. brown sugar 1/4 t. vanilla 3/4 c. mini chocolate chips 3/4 c. chopped pecans	Combine cream cheese and butter til smooth. Add powdered sugar, brown sugar and vanilla; mix well. Stir in chocolate chips. Chill. Roll in pecans and shape into a ball. Serve with graham crackers or graham sticks.	When I make this for a treat for my kids, I don't shape it into a ball, I leave it in a bowl and just stir the pecans in with the chocolate chips.
	Corn Dip	Brenda Neundorf	2-11oz. cans shoepeg corn, drained 3/4 lb. grated sharp cheddar cheese 1 c. Hellmans mayonnaise 1-4 chopped jalepenos, (jar) to taste 1 c. chopped onion 1/2 to 1 t. garlic salt dash cayenne pepper chopped cilantro, to taste	Combine, chill, and serve with fritos.
	Corn Dip	Jennie Robinson	2 cans of mexican (fiesta) corn-drained 1 cup mayo 1 block of grated craker barrel sharp cheddar cheese 6-8 chopped green onions 1 big jalepeno-chopped	Mix all ingredients. Let it set overnight. Serve with chips or crackers.
	Crab Dip Spread	Suzi Rosenhamer	1 T. lemon juice 1 T. Worcestershire sauce Garlic to taste 12 oz. cream cheese 2 T. grated onion ½ bottle chili sauce (I like Heinz) 2 cans crab meat, drained Fresh or dried parsley	Blend first 5 ingredients on flat serving dish. Top with the chili sauce, then crab meat and finally the parsley. Chill overnight and serve with crackers. You may also do this as a warm dip by putting all ingredients into a fondue pot and stirring together until warmed through.
	Cracker Dip	Jennie Robinson	2 cream cheese blocks 1 can shoepeg corn (drained) 1 small jar pimentoes (drained) 1 small can green chilis (drained) 1 small can chopped black olives 1 package hidden valley ranch dip mix	Stir all ingredients together and chill in refrigerator. Serve with crackers.
	Disneys Grilled Three Cheese Sandwich	Chris Apel	Cream Cheese Spread 1/2 Cup Cream Cheese 1/2 Cup Shredded Double Gloucester or Cheddar 2 Tablespoons Heavy Cream 1/4 teaspoon Coarse Salt Garlic Spread 1 Cup Mayonnaise 1 1/2 teaspoons Miced Garlic 1/2 teaspoon Coarse Salt Grilled Three Cheeses 8 Slices of Artisan Bread 8 Cheddar Cheese Slices 8 Provolone Slices	For Cream Cheese Spread - Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside. For Garlic Spread - Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside. For Grilled Three-Cheese Sandwich - Lay out the artisan bread slices on parchment paper or large cutting board. - Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices. - Equally spoon cream cheese spread on slices with provolone. Gently smooth cream chees spread over each slice. - Press cheddar side and provolone side together. - Heat a large skillet over medium heat for 5 minutes until hot. - Brush both sides of the sandwiches with garlic spread. - Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.	Serves 4. Released by Dinsey on 4/14/2020
	Fruit Salsa	Charlotte Apel	2 apples, peel and dice 1 c. strawberries, diced orange, zest & juice 2 T. apple jelly 1 kiwi, chopped 2 T. brown sugar Graham Sticks	Combine all ingredients; chill. Serve with graham sticks.
	Greek Guacamole	Tiffany Holden	4 avocados 2 T. fresh Lemon juice 3 oz. Quartered Cherry tomatoes 2 0z unpeeled, seeded, finely diced cucumbers 2 oz. finely chopped red onion 2 oz. pitted, chopped kalamata olives ½ cup finely crumbled feta cheese 2 T. chopped fresh oregano	Coarsely mash avocados: stir in lemon juice. Fold in remaining ingredients. Serve with toasted pita bread.
	Herbed Cheese & Cracker Bits	Leah Kennedy	2-(10 1/2 oz.) boxes cheese crackers (recommended: Ritz cheese bits, not peanut butter flavor) 1/2 cup vegetable oil 1-(1 oz.) package Hidden Valley original ranch dressing mix 1 heaping tablespoon dried dill 1 teaspoon garlic powder 1 teaspoon celery salt	Place crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder & celery salt. Pour this mixture over the crackers, cover the container & invert to coat the crackers with seasoning. Refrigeratre for at least 24 hours, turning the container periodically to coat the crackers. Let the mixture come to room temp. before serving. Store in the covered container in the refrigerator.
	Homemade Salsa	Brenda Neundorf	tomatoes, diced onion and pepper, chop in food processor salt and pepper 1 T. vinegar 1 T. sugar	Combine in small bowl.	These directions given by Robyn's mom, Betty.
	Hot Beef Dip	Dawn Hubbard	½ cup sour cream ½ small package velvetta cheese 8 oz cream cheese 2 (6 0z) packages dried beef (cut up) onion flakes as desired	Bake 20 minutes at 350*. Serve with crackers or tortilla chips.
	Mushroom Logs	Karie Apel	2 (8 oz.) cans Crescent rolls 1 (8 oz.) cream cheese, softened 4 oz. can mushroom stems and pieces, drained and chopped 1 t. seasoned salt 1 egg, beaten 1-2 T. poppy seeds	Separate crescent rolls in 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mushroom mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jellyroll fashion; pinch seams to seal. Slice logs into one inch pieces; place seam side down on an ungreased baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375 degrees for 10-12 minutes. Makes about 4 dozen.
	Oklahoma Caviar	Suzi Rosenhamer	3 cans black eyed peas, drained and rinsed 1 lb. chopped onions, 3 medium ½ lb. green olives, chopped, 1 bottle ½ lb. black olives, chopped 1 pt. corn oil 3/4 c. lemon juice 1 c. sweet kernel corn 2 lb. tomatoes, 6 med. chopped ½ lb. bell pepper, chopped, 1 lg. 1/4 t. seasoned salt 1-2 t. Tabasco sauce, or to taste	Mix all ingredients and let marinate 24 hours. Serve cold with chips. I always add 1 seeded, finely chopped jalapeno pepper.
	Peppered Cheese Ball	Brenda Neundorf	2-8 oz. cream cheese, softened 1 envelope dry Hidden Valley Ranch Dressing	Mix together and form a ball. Roll ball in seasoned pepper. Chill.
	Prosciutto Wagon Wheels	Karie Apel	1 box (2 sheets) frozen puff pastry, thawed 2/3 c. Dijon mustard, divided 3/4 pound prosciutto, very thinly sliced, divided 2 c. provolone, shredded, divided	Preheat oven to 425 degrees. Grease large baking sheet. Working with one sheet of the puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to 14 in. square. Brush with thin layer of mustard. Cover with half of prosciutto slices, slightly overlapping and leaving ½ inch border around edges. Sprinkle with one cup of cheese. Roll pastry tightly, from long side. Pinch seams to seal and tuck ends under. Repeat with remaining pastry sheet. Cut into ½ inch pieces and place, cut side up, one inch apart on prepared baking sheet. Bake 10-15 minutes or until golden brown.	This is an incredibly easy favorite.
	Pumpkin Dip	Michelle Montgomery	1 15 oz. can Pumpkin Pie mix (this is different from just pumpkin pie filling….get the one with the spices already added) 1 5 oz. package instant vanilla pudding 8 oz. whipped topping	Combine pie mix with pudding. Fold in the cool whip. Chill. Serve with graham cracker sticks.
	Roasted Pecans	Robyn Stapleton	1 ½ c. pecans 1 lg. T. margarine	Place nuts and butter in microwave dish. Stir and cook in microwave for 2 minutes. Stir and let set for 1 minute. Salt to taste with plain salt or seasoned salt, or sugar. Return to microwave for another 2 minutes. Then taste to see if roasted enough. If not, return to microwave for another minute. Great for salads, too!
	Shrimp Dip	Robyn Stapleton	8 oz. cream cheese, softened 1 T. sour cream 1 t. season salt 3 green onions, chopped 1 pkg. frozen popcorn shrimp (or you can use large shrimp but chop it into small pieces)	Chop green onions finely including green tops. Drain shrimp well and cut it necessary. Mix all together and form into ball. Refrigerate 8 hours or overnight. Serve on crackers.
	Spicy Beef Dip	Charlotte Apel	1 lb. ground beef 1/2 c. onion, chopped 1 clove garlic, pressed 8 oz. tomato sauce 1/4 c. ketchup 1 t. sugar 3/4 t. oregano 8 oz. cream cheese, softened 1/3 c. parmesan cheese, shredded	Brown meat, onion, and garlic in saucepan stirring frequently; drain. Add tomato sauce, ketchup, sugar, and oregano. Simmer, covered, for a few minutes, stirring occasionally. Remove from heat. Add cream cheese and parmesan cheese, stirring until melted. Heat to serving temperature over low heat, stirring constantly. Serve with chips.
	Spicy Pretzels	Brenda Neundorf	1/2 pkg. Hidden Valley Ranch dressing, dry 1 t. cayenne pepper 1/2 t. lemon pepper 1/2 t. garlic 1/2 c. oil	Combine all in ziploc bag. Add a bag of pretzels and turn to coat. Bake at 350 degrees for 10 minutes.
	Spinach Artichoke Dip	Karie Apel	14 oz. artichokes 1 pkg. frozen spinach, cooked and drained 1 c. mayonnaise ½ t. Tabasco 1 pkg. Knorr vegetable soup mix 1 c. (8oz.) sour cream 1 ½ c. fresh Parmesan cheese, grated	Preheat oven to 300 degrees. Chop artichokes. Add all ingredients except spinach to artichokes and blend thoroughly. Add spinach, mix. Put into baking dish, bake 45 minutes until browned. Serve warm. Can be mixed and refrigerated for 24 hours before baking.
	Sweet Fruit Dip	Tiffany Johnston	4 oz. cream cheese, softened 1 cup whole berry cranberry sauce 1 cup thawed cool whip	Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour or until ready to serve Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping.
	Texas Caviar	Tiffany Holden	1 can black beans, drained 1 can black eyed peas, drained 2 cans shoe-peg corn, drained 2 cups chopped tomatoes 1 medium green pepper, chopped 1 chopped jalepeno pepper ½ cup chopped red onion 8 oz bottle Italian dressing	Mix and refrigerate overnight. Serve with tortilla chips.
	Texas Caviar	Charlotte Apel	2 cans Mexi corn, drained 2 cans black beans, drained 1 avocado, chopped 1 tomato, chopped 1/2 c. red onion, chopped Dressing: 1/2 c. oil 1/4 c. red wine vinegar 1/2 t. salt dash of Tabasco sauce	Mix the corn, beans, onion. Shake the dressing ingredients together and chill. Add dressing to corn mixture and let set over night. When ready to serve, add the avocado and tomato. Serve with doritoes.	My cousin brought this to the Kennedy Reunion and everyone loved it!
	Velveeta Hot’n Cheesy Crab Dip	Tiffany Johnston	1 lb (16oz) velveeta cut-up 1 can (6 ½ oz) crabmeat, drained, flaked ½ cup green onion, chopped ½ cup chopped red bell pepper ½ cup sour cream 1/8 tsp cayenne pepper	Mix velveeta, crabmeat, onions & bell peppers in large microwaveable bowl. Microwave on high for 5 min or until velveeta is completely melted, stirring after 3 mins. Stir in sour cream and cayenne pepper. Serve hot with wheat thins or cut veggies.
	White Cheese Queso	Brenda Neundorf	8 oz. sour cream 8 oz. cream cheese, softened 8 oz. Monterey Jack cheese, shredded	Heat and mix all together until creamy; add jalepeno juice to taste.
	Wing Dip	Jennie Robinson	2 cups chicken breast cubed fine 12 oz. hot sauce (red hot) Louisiana red hot 2-8 oz.cream cheese 1 cup ranch salad dressing 1 cup shredded cheddar cheese	Saute and shred or cube chicken. Add hot sauce, add cream cheese and melt these items. Put ingredients in a 9x13 pan and mix dressing in. Sprinkle cheese and bake uncovered at 350 degrees for 30 minutes.

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Charlotte has compiled this list of recipes from friends and family for your pleasure. There are more to come!