All good!

Ingredients / Directions
1 small Gouda or Edam cheese
wax coating removed
1 to 2 tablespoons red wine or Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and freshly-ground pepper
to taste Scoop out the cheese
leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce
mustard
salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.

Serves 2.

Amazing!

Ingredients / Directions
16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pur�ed yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pur�ed garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold
then refrigerate for at least 6 hour(s).

Unmold
then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktail tomatoes.

Yields about 50 servings.

No other!

Ingredients / Directions
14 ounces pitted Kalamata olives
drained
3 tablespoons olive oil
2 large cloves fresh garlic
minced
1/2 teaspoon oregano leaves Marinate drained olives in the olive oil
garlic and oregano in a covered container for a minimum of 4 hour(s) – the longer the better.

Not bad!

Ingredients / Directions
2 (8 ounce) packages refrigerator crescent rolls
16 ounces cream cheese
softened
3 tablespoons mayonnaise
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
2 cup(s)s finely chopped vegetables:
broccoli
peppers
carrots
onion
Salad Supreme Press crescent roll dough onto a 15 x 10 x 1-inch baking sheet. Bake at 350 degrees F for 12 to 15 minutes.

Combine cream cheese
mayonnaise
basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme. Cut into squares to serve.

Simply good!

Ingredients / Directions
1 jar dried beef
8 ounces cream cheese
1 teaspoon dill
1 teaspoon horseradish Blend the cheese
dill and horseradish. Cut the beef rounds in half and put a small teaspoon of filling on each half
then roll up. Put a wooden pick through to hold. Refrigerate.

Check out the travel channel!

Ingredients / Directions
24 ounces cream cheese
2 (5 – or 8-ounce) containers sharp cold pack cheese spread
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon curry powder
3 tablespoons praline-flavored liqueur or other nutty-flavored liqueur
1 (6 ounce) bag chopped pecans
Pecan halves for garnish Put cheeses in large bowl and let stand at room temperature approximately 30 minutes to soften. Add garlic salt
onion powder
curry powder and liqueur and mix until very well blended. Cover lightly and put in refrigerator to set
approximately 30 minutes.

Spread chopped pecans on a large piece of wax paper. Separate cheese into two 5- to 6-inch balls or 1 large ball. Place cheese mixture on nuts
roll gently to cover and shape. Put on serving dish. Garnish with pecan halves around edge. If desired
drizzle 1 tablespoon praline liqueur over top for additional flavor.

Chill to set again. Serve at room temperature with choice of crackers.

Yes!

Ingredients / Directions
8 ounces cream cheese
softened
2 cup(s)s shredded Cheddar cheese
1 (12 ounce) can corned beef
drained and shredded
3/4 cup(s) sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup(s) minced fresh parsley Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef
pickle relish
lemon juice
horseradish
prepared mustard
Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.

Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.

Wow!

Ingredients / Directions
8 ounces white Cheddar cheese
shredded
8 ounces cream cheese
softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.

Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill for 1 hour(s). Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.

Makes 10 to 12 appetizer servings.

Outstanding!

Ingredients / Directions
1 (8 ounce) round brie cheese
1/2 pear
thinly sliced
2 teaspoons brown sugar
1 tablespoon chopped walnuts Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar
then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes
or until soft in center. Let stand 5 minutes before serving.

Um! Yummy!

Ingredients / Directions
12 ea large mushrooms
1 ea env. vegetable soup mix
6 oz frozen crab meat
1/2 cup(s) sour cream or plain yogurt
3 tbsp plain dry bread crumbs
1 tbsp snipped fresh dill
3 dashes hot pepper sauce
1/8 teaspoon pepper
2 tbsp butter or margarine
melted Preheat oven to 350 degrees F. Remove and finely chop mushroom stems.
In medium bowl
combine chopped mushroom stems
vegetable recipe soup mix
crabmeat
sour cream or plain yougurt
bread crumbs
dill
hot pepper sauce
and pepper. Set aside.
On lightly greased baking sheet
arrange mushroom caps; stuff with crabmeat mixture
then brush with butter. Bake 15 minutes or until tender.