Spanish Olive Spread
My daughter fell in love with this spread. This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler. Yum!
- 1 1/2 cups (6-oz.) finely shredded Swiss cheese
- 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
- 1/2 cup mayonnaise
- Assorted crackers
In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives. Stir in mayonnaise. Cover and refrigerate spread for at least 4 hours or up to 24 hours.
Before serving, gently stir mixture. Serve with crackers.
Makes about 20 servings.
“Christ gave everything to make something beautiful of His church.”
Tuna Melt Sliders
These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal. I love making sliders of all kinds. Change out the tuna salad for chicken salad and use whatever cheese you like. Yummy!!!
- 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
- 2 (5-oz.) cans tuna, drained (I used albacore)
- 1/2 cup mayonnaise
- 1 teaspoon celery salt
- 2 tablespoons shallot, finely diced
- 1 tablespoon dill pickle, finely diced
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Havarti cheese (enough to cover all the sliders)
- 1 tablespoon butter, melted
- 1/4 – 1/2 teaspoon celery seed
Preheat oven to 350 degrees.
In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.
Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.
Top the buns with the tuna mixture and the slices of Havarti cheese.
Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed.
Cover the dish with foil and bake for 10 – 15 minutes.
Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.
Makes 12 to 15 sliders.
“Our greatest comfort in sorrow is to know that God is in control.”
Pineapple Coconut Fruit Dip
This is the most scrumptious fruit dip I have ever eaten! It is totally addictive. And so easy to make. I used strawberries, pineapple and grapes but you can use any fruit you like.
- 1 can (8-oz.) crushed unsweetened pineapple, undrained
- 3/4 cup milk
- 1/2 cup sour cream
- 3/4 teaspoon coconut extract
- 1 package (3.4-oz.) instant vanilla pudding mix
- Fruit of your choice
In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.
Serve dip with fresh fruit. Store in the refrigerator.
Yield: 2 cups
“What are some practical ways you can remind yourself or others that God is in control and He is able?”
If you like Cheez-its, you will love these. Low carb and healthier. Bet you can’t just eat one.
- Sargento Ultra Thin cheese slices
I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.
Cut each slice into 4 squares and put them on a parchment lined cookie sheet. Bake at 250 degrees for 35 minutes.
“How sweet is the sound of God’s amazing grace!
Cocktail Sausage Meatballs
This is good for just about any kind of social function. Entertaining at home or for a potluck. I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.
- 1 egg, slightly beaten
- 1 pound bulk sausage (I used mild)
- 1/4 pound lean ground beef (I used 1/3 lb.)
- 1/2 cup finely crushed soda crackers
- 1/3 cup milk
- 1/2 teaspoon dried sage
- 1/2 cup water
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/4 cup barbecue sauce
Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed. Shape into meatballs and brown in a small amount of oil in a large pot. (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.) Drain the meatballs and place in a baking dish. Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl. Stir until well blended. Pour sauce over meatballs and bake 30 minutes at 325 degrees.
Serves 8 to 12.
“Beneath all our longings is a deep desire for God.”
Peanut Butter Dip
I wanted to serve fruit Saturday night at my party and I wanted some kind of dip for it. Something different than the ones I have served before. I decided on this dip but was a little hesitant whether it was going to be good or not. BUT……one taste and I was drooling. And everyone else absolutely LOVED it also.
- 1 cup Marshmallow Fluff
- 3/4 cup creamy peanut butter
- 1/4 cup milk
- 2 teaspoons lemon juice
Whisk all together and transfer to serving bowl. Serve with sliced apples, pears, bananas, strawberries or pineapple.
Makes 1 1/2 cups dip.
“Humility is the result of knowing God and knowing yourself.”
Neiman Marcus Dip
I served this at my party Saturday night and it went over big time! Comments were, “This is addicting”. I will say, though, that the next time I make it I will make my own bacon bits as the Real bacon bits were too salty for me. I served it with Ritz crackers and Club crackers, but use whatever you like.
- 5 green onions, chopped (I used part of the green tops) (Use all of the onion or none, your preference)
- 8 oz. (2 cups) shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1/2 cup Real bacon bits
- 1/2 cups slivered almonds (You decide if you want to toast them or not) (I didn’t toast them.)
Mix all ingredients together in bowl and refrigerate for at least a couple of hours.
“God sees everything we do for Him”
Mini Strawberry Santas
Not a very professional job decorating these cuties. But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.
- 1 pint fresh strawberries, hulled
- 1 tablespoon confectioners’ sugar
- 1 cup heavy whipping cream
- 1 tablespoon chocolate sprinkles
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the “hat”; set aside.
Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’. Set the ‘hat’ atop the ‘face’. Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and 2 dots on the strawberry base for ‘buttons’. Place 2 sprinkles on the ‘face’ for ‘eyes’.
Note: I used Cool Whip for these santas.
“Our willingness to seek reconciliation with others shows God’s heart to them.”
I remember eating braunschweiger sandwiches when I was a kid. Then it was kind of a forgotten food. The other day, for some reason, I got hungry for braunschweiger. This is what I came up with for a snack. It is really delicious.
- 8 oz. braunschweiger
- 1 (8-oz.) pkg. cream cheese
- 1 cup sour cream
Mix all together with a mixer until smooth. Use any cracker of your choice or use tortilla chips, which are very good also. Store in refrigerate.
Makes 1 1/2 cups dip.
“The words we take in determine the words we speak, live by, and pass on to those around us.”
Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”