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Judy Dyke

Food court 12-26

New Years Eve’s parties are soon to be starting, and there will be all kinds of goodies to be make ... and eat. Whether you celebrate with a crowd or stay home and watch the ball drop in New York City, maybe you’ll want to try a few of these new snack recipes.


1 cup mayonnaise (no Miracle Whip)

1 cup sour cream

1/2 pound bacon (fried crisp)

2 medium tomatoes, diced

Chopped diced onion for flavor as much or as little as you like

A little garlic powder

A little seasoning salt

Combine ingredients. Serve with Tostados or corn chips.

Hot Beef Dip

8 ounces cream cheese

8 ounces sour cream

3 ounces chopped dried beef

2 tablespoons chopped green pepper

2 tablespoons chopped onion

1/2 teaspoon garlic powder

Stir and bake 30 minutes at 375°. Serve with crackers.

Spam Cheese Log

1 small can Spam, chopped

1 8-ounce package cream cheese

1/2 cup pecans, finely chopped

2 teaspoons chopped green onions

1/4 teaspoon Worcestershire sauce

Chopped parsley

Combine and shape into a log. Refrigerate. Stuff celery or serve on crackers.

Party Chex Mix

6 tablespoon oleo

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

3 cups corn Chex

3 cups rice Chex

3 cups wheat Chex

1 cup mixed nuts

1 cup pretzels

1 cup garlic bite size bagel chips

Heat oven to 250°. Melt butter in large baking pan. Stir in spices, then cereal. Stir every 15 minutes. Spread on paper towels to cool. Store in air tight container.

Pizza Dip

3/4 pound bulk Italian sausage

1 small onion, chopped (1/3 cup)

2 ounces sliced pepperoni, chopped (1/2 cup)

1/4 cup ketchup

1 14-ounce jar pizza sauce

8 ounces shredded mozzarella cheese (2 cups)

Cook sausage and onion until sausage is no longer pink. Drain. Stir in pepperoni, ketchup and pizza sauce. Spray slow cooker with Pam. Spoon mixture into slow cooker. Stir in cheese. Cover and cook on low for 2 to 3 hours. Stir before serving. Serve with assorted crackers.

Killer Bread

12 French rolls

2 cups mayonnaise

1 cup Parmesan cheese, shredded

1 cup shredded Mozzarella cheese

1 teaspoon thyme

1 tablespoon minced garlic

Cut rolls in half. Mix balance of ingredients. Spread on bread halves. Bake at 350° for 3 to 4 minutes or until topping starts to brown. Remove from oven. Cut in thirds. Serve with marinara sauce.

Slow Cooker Sloppy Joes

1 1/2 pounds lean ground beef

1 cup chopped celery

1/2 cup chopped onion

1 12-ounce bottle chili sauce

2 tablespoons brown sugar

2 tablespoons sweet pickle relish

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/8 teaspoon pepper

8 hamburger buns, split

In a large skillet cook beef, celery, and onion over medium heat until meat is no longer pink. Drain and transfer to a 3-quart slow cooker. Stir in chili sauce, brown sugar, relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3 to 4 hour to blend flavors. Spoon 1/2 cup on each bun. Can be easily doubled as it freezes well.

BLT Bites

16 to 20 cherry tomatoes

1 pound bacon, cooked and crumbled

1/2 cup mayonnaise

1/3 cup chopped green onion

3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato. Scoop out pulp. Invert on paper towels to drain. In small bowl combine all remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate for several hours. Makes 16 to 20 appetizers.

Hot Ham Sandwiches

3 pounds thin sliced deli ham (about 40 slices)

2 cups apple juice

2/3 cup packed brown sugar

1/2 cup sweet pickle relish

2 teaspoons prepared mustard

1 teaspoon paprika

12 Kaiser rolls

Separate ham slices and place in 3-quart slow cooker. Combine other ingredients and pour over ham. Cover and cook on low for 4 to 5 hours. Place 3 to 4 slices on each roll.

Cheese Dip for Vegetables

1 8-ounce package cream cheese

1/3 cup Kraft French dressing

2 tablespoons ketchup

Onion to taste, minced

Leave cream cheese out to room temperature. Blend in balance of ingredients. Serve with any vegetables you desire.

Texas Sheet Cake

2 cups flour

2 cups sugar

1/4 teaspoon salt

2 sticks oleo

1 cup water

4 tablespoons cocoa

2 eggs, unbeaten

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla

Sift flour, sugar and salt together. In saucepan put oleo, water and cocoa. Bring to a full boil and pour over flour and sugar mixture. Combine eggs, soda, butter, milk and vanilla. Add to above mixture and beat well. Bake on greased cookie sheet for 20 minutes in 350° oven. Start icing last 5 minutes that cake is baking.


1 stick oleo

4 tablespoons cocoa

6 tablespoons milk

1 1-pound box powdered sugar

1/2 cup chopped pecans

1 teaspoon vanilla

Combine oleo, cocoa and milk in saucepan over low flame, do not boil. Remove from heat. Add powdered sugar, pecans and vanilla. Mix well and frost cake as soon as removed from oven.

If you have any recipes you would like to share with our other readers, you can email them to me at judyd2313@frontier.com or send a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Have a safe and Happy New Year!