XMAS TREATS #2





CHEESE AND NUT LOG

1-1/2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
2 green onions, finely chopped
1/4 small red bell pepper, diced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/4 pound blue cheese, crumbled
2 tablespoons milk
1/3 cup chopped pistachio nuts

INSTRUCTIONS;

In a small bowl, mix the Cheddar cheese and 1/2 the cream cheese with an electric mixer until well blended. Mix in the green onions, red bell peppers, garlic and Worcestershire sauce. Chill in the refrigerator 30 minutes.
In a small bowl, mix the blue cheese, milk and remaining cream cheese with the electric mixer until well blended. Shape the chilled Cheddar cheese mixture into an 8 inch log. Spread the blue cheese mixture evenly over the top and sides of the log. Cover with pistachio nuts. Chill in the refrigerator 2 to 3 hours before serving.

CHRISTMAS CHEESE BALLS


2 lb. Velveeta cheese
1 teaspoon garlic salt
1 cup finely chopped pecans
green food coloring
8 oz. cream cheese
1 teaspoon chili powder

INSTRUCTIONS;

Combine cheeses at room temperature on high speed with an electric mixer or by hand. Add garlic salt and chili powder and knead again to insure the spreading of the spices. Roll cheeses into one large ball or three small ones. If you are creative, you can create a large Christmas tree with the cheese. Chop pecans very fine and place in a small plastic bag with a few drops of green food coloring. Shake until all pecans appear green. Pour green pecans onto waxed paper and roll cheese ball until covered.



CHRISTMAS GLAZED PECANS


For each pound nuts:

1 egg white, slightly beaten
1 teaspoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt

INSTRUCTIONS;

Pour egg white and water over nuts and mix well. Combine sugar, cinnamon and salt and pour over nut mixture. Bake at 250 degrees for 1 hour. Stir every 15 minutes. May put in jars with Christmas ribbon to give as gifts.



CHRISTMAS MIX


1/2 cup (1 stick) margarine
1 1/4 teaspoon seasoned salt
4 1/2 teaspoon French's Worcestershire sauce
2 teaspoon. garlic salt
2 2/3 cup Corn Chex cereal
2 2/3 cup Rice Chex cereal
2 2/3 cup Wheat Chex cereal
1 cup salted mixed nuts

INSTRUCTIONS;

Preheat oven to 250 degrees. Heat margarine in shallow roasting pan (about 15 x 10 x 2-inches) in oven until melted. Remove. Stir in seasoned salt, garlic salt and Worcestershire
sauce. Add Chex cereals and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.
MICROWAVE DIRECTIONS:
In large bowl, melt margarine on High 1 minute. Stir in salts and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Microwave on High 6 1/2 minutes, stirring every 2 minutes. Makes about 9 cups.



CHRISTMAS PARTY SNACK


4 cups Rice Chex
4 cups Cherrios
2 cups peanuts
2 cups pecans
1 stick margarine
1/2 cup white Karo syrup
1/4 teaspoon soda
1 teaspoon vanilla

INSTRUCTIONS;

Mix Rice Chex, Cherrios, peanuts and pecans; pour into baking sheet or dish. Boil oleo and Karo syrup for 5 minutes. Set off. Add soda and vanilla. Beat until caramel browns; pour over cereal mixture. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Pour onto wax paper; spread. Let cool.



CHRISTMAS POPCORN WREATH


1 cup unpopped popcorn
2 cups light brown sugar
1 cup Karo light corn syrup
1 teaspoon baking soda
2 Tablespoon vinegar
1 teaspoon butter

INSTRUCTIONS:

Pop popcorn and set aside. Boil to a soft ball all other ingredients. Pour over popcorn and mix thoroughly. Mold into an angel food cake pan. Refrigerate several hours. Unmold after slicing down sides with a knife. Keep refrigerated for easy slicing. To decorate as Christmas wreath: Use green jelly mint leaves and candied cherries to arrange holly berries with leaves on top of wreath.



PINEAPPLE CHEESE BALL


2 (8 oz.) cream cheese, softened
1/4 cup finely chopped green pepper
1 Teaspoon finely chopped onion
1 Tablespoon seasoning salt (Lawry's)
1 small can crushed pineapple, drained
1 plus cup finely chopped pecans

INSTRUCTIONS;

Cream cheese with mixer and stir in other ingredients.I like to stir in approximately 1/4 cup pecans, also. Chil until firm; then roll in 1 cup chopped pecans.



Peanut Butter Balls


12oz Creamy Peanut Butter 2 sticks softened margarine (or butter) 2 boxes powdered sugar 12oz bag of semisweet chocolate morsels 1 bar of Wax paraffin

Mix the peanut butter with the softened butter. Add the sugar a little at a time, stirring well. The mixture will become stiff (it may not take all of the sugar). Roll the mixture into small balls. Melt the chocolate and wax over very low heat. Dip the balls in one at a time to coat them. Place on wax paper until dry. Store in an airtight container,Till ready to serve



Christmas Rolls


1 pkg frozen dinner rolls
1/2 cup pecans
1 cup brown sugar
12 oz bag of semisweet chocolate morsels
1 tsp cinnamon
1 pkg butterscotch pudding

INSTRUCTIONS;

Place pecans on the bottom of an angel cake pan. Put rolls on top of pecans. Sprinkle pudding on top of rolls.Melt butter and mix in sugar and cinnamon. Pour mixture( butter) on top of rolls.Leave out on counter covered with a towel over night. Bake at 375 F for 30 minutes the next morning. Serve HOT!!!



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