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PROGRESSIVE PICNIC
RECIPES
PUMPKIN FLUFF
DIP
1 28 oz. can of
pumpkin
8 oz. Cool Whip
2 boxes
sugar-free
butterscoth
pudding
1 tsp. vanilla
1 1/2 tsp.
pumpkin pie
spice
Mix well!
TORTILLA
ROLL-UPS
8 oz. pkg.
cream
cheese,
softened
8 oz. sour
cream
4 oz. can
diced green
chilies,
well-drained
4-oz. can
chopped
black
olives,
well-drained
2 cups
grated
cheddar
cheese
1/2 C
chopped
green onions
Garlic salt
to taste
5-6 flour
tortillas (medium
size.)
Mix all
ingredients
together
thoroughly.
Spread
mixture
evenly over
the
tortillas,
almost to
the edge.
Roll up
tortillas
and wrap
each roll
tightly with
plastic
wrap.
Refrigerate
overnight.
Unwrap and
cut into
3/4”
slices.
Serve with
salsa.
CREAM CHEESE
APPETIZER
2 -- 8
oz. bars of
cream cheese
1 -- jar
pesto
1 -- can of diced
tomatoes
Soften then
spread cream
cheese in
casserole pan.
Top with pesto.
Sprinkle
diced tomatoes
over top.
Bake at 350 for
30 minutes.
Serve with hard
bread slices.
MACARONI SALAD
2 cups elbow
macaroni
1/2 cup of
French
Dressing-
(Kroger brand,
California
French Dressing.)
1/2 cup sweet
pickled relish
1/4 cup finely
diced celery
1/8 cup finely
diced onion
1/2 cup mayo
2 Tablespoons of
mild salsa
1 1/2
Tablespoons of
prepared mustard
(wet)
1 1/2
Tablespoons of
Worcestershire
Sauce
1 Tablespoons of
chopped Clausen
Pickles
Boil the mac
with salt and
drain well.
Mix French
Dressing with
the Mac, cover
and put in frig
overnight.
Mix rest of
ingredients the
next day with
the Mac and
French Dressing
and refrigerate
3 hours.
COCKTAIL
MEATBALLS
2
lbs. ground beef
(lean)
1cup
bread crumbs
1/4 cup
parsley
flakes
2 T.
soy sauce
garlic salt
& pepper to
taste
Mix together
to form
balls size
of walnut.
Place in
9X13 pan.
Mix
these 5
ingredients
together:
1/3 cup
catsup
1
can whole
cranberry
sauce
12
oz. bottle
chili sauce
2 T.
brown sugar
1 T.
lemon juice
Pour
over meat
balls.
Bake in 350
degree oven
for 30
minutes.
Spoon off
excess
grease.
PEANUT BUTTER
CHEESE BALL
1 package (8
ounces)
cream
cheese, at
room
temperature
1 cup powdered
sugar
3/4 cup creamy
peanut butter
(not
all-natural)
3 tablespoons
packed brown
sugar
3/4 cup milk
chocolate chips
3/4 cup peanut
butter chips
Graham cracker
sticks, teddy
grahams, and/or
apple slices for
dipping
Instructions:
Beat cream
cheese, powdered
sugar, peanut
butter and brown
sugar in large
mixer bowl until
blended.
Spoon onto a
large piece of
plastic wrap;
bring up all
four corners and
twist tightly
forming into a
ball shape.
Freeze for 1
hour 30 minutes
or until firm
enough to keep
its shape. Place
peanut butter
and chocolate
chips in flat
dish. Remove
plastic wrap
from ball and
roll ball into
morsels to
completely
cover, pressing
morsels into the
ball if
necessary.
Place ball on
serving dish;
cover and freeze
for 2 hours or
until almost
firm. (Can be
made ahead. If
frozen
overnight, thaw
at room
temperature for
20 to 30 minutes
before serving.)
Serve with
graham cracker
sticks, teddy
grahams, or
apple slices for
dipping or
spreading.
Another
option use pita chips
with cinnamon to
serve with it.
View photos and
recipe at this
website.
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