PEPPERONI PIZZA SPREAD 
Submitted by Deanna Roberts

2 cups (8 ounces) shredded mozzarella     cheese
2 cups (8 ounces) shredded cheddar           cheese
1 cup mayonnaise*
1 cup chopped pepperoni
1 can (4 ounces) mushroom stems and           pieces,  drained and chopped
½ cup chopped onion
½ cup chopped green pepper
1 can (6 ounces) ripe olives, drained and         chopped
1 cup chopped stuffed olives

Crackers, breadsticks and/or French bread

Ciabatta Bread is the best, I think.

In a large bowl combine the first nine ingredients.  Transfer to an 11-in. X 7-in. x 2-in. baking dish.  Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are 
bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread.

Yield: 6 cups.

Note:  Reduced fat or fat-free mayonnaise may not be substituted
for regular mayonnaise in this recipe.

DRIED BEEF DIP
Submitted by Mary Sue Companey

8 oz cream cheese
2 T. milk
½ cup sour cream
*Small jar dried beef
Diced onion
Green pepper (for color)

Mix softened cream cheese & milk together.  Add sour cream & diced dried beef, onion & green pepper.  Mix well.  Spread out in pan to warm.  Put in oven at 350º for 5 min. Serve with crackers.  

* You can soak beef in water & dry off so it is not too salty.
LITTLE CHEESEBURGERS ON                         PARTY BREAD
Submitted by Donna Peters

1 lb. Bulk pork sausage or 1 lb. Hot Italian sausage (casings removed)
1 lb. Ground beef
13/4 lb. Velveeta cheese, cubed
½ onion, finely chopped
11/2 tsp oregano
1 loaf (and maybe more) of rye cocktail bread

Brown meat, sausage, onion, oregano.  Drain very well.  Stir in the cheese until it is melted.  Put about a tablespoon on each slice of cocktail bread. You can sprinkle the top with shredded mozzarella. Place under broiler for a few minutes until starts to brown.

You can easily freeze by placing a flat tray of the prepared breads into the freezer to chill.  When frozen put into baggies and seal tightly.  When you want to serve you can defrost and broil or just pop frozen into the oven at 350 for about 10-15 minutes or until bubbly.

 Hot Sausage Meatballs
Submitted by Charles Wildman
 
Simple to make but ooh soo good !
 
1 pound of your favorite HOT sausage
1 pound of Shredded Sharp Cheddar cheese
2 cups bisquick
1/2 cup of milk
 
Mix thouroughly with hands (It's real messy)
Form into balls (smaller than a golfball)
Bake at 350 degree for 18 minutes.
 
This is a great party treat.

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SPINACH ARTICHOKE DIP
Submitted by Jean Sexton

10 oz. frozen spinach
1 can artichoke hearts – chopped
12 oz. Monterey jack cheese – shredded
12 oz. Mozzarella cheese
½ cup Parmesan cheese
½ cup mayonnaise
2 cloves garlic – minced
5 – 8 Provolone cheese slices

Mix all ingredients and place in shallow pan. (Fill 2 pie pans.)  Top with provolone cheese slices.  Heat until melted – about 15 min. at 350º.  Serve with nacho chips.  (Salsa & sour cream optional)

BAKED CREAM CHEESE
Submitted by Jeanne Botson

1 pkg. Crescent Rolls
8 oz pkg. Cream Cheese
Dill Weed
Egg Yolk

Roll crescent rolls out flat.  Pinch sides together to form a square.  Place block of cheese in middle.  Sprinkle with dill weed, wrap crescent dough around and over top & pinch ends closed.  Brush with egg yolk.

Bake 350º for 20 – 30 minutes, until golden brown.  Serve with veggie crackers.

PARTY RYE APPETIZER
Submitted by Jeanne Botson

1 cup mayo
1 cup grated cheddar cheese
1 cup bacon – 10 slices cooked
3 tsp. horseradish

Combine above ingredients and spread on 1 loaf party rye slices.  Broil. 
CHICKEN CHI MI CHANGA
Submitted by Jeanne Botson

2 lg. cans chicken (Costco Size)
1 cup mayo
1 cup sour cream
2 cups shredded cheddar cheese
1 can green chilies 
1 Tbls. Jalapeno peppers

Mix above ingredients with mixer.  Bake 350º for ½ hour.  Top with black olives.  Serve with chips to dip (scoops work best). 
VEGETABLE PIZZA
Submitted by Judy Ross

2 lg Pillsbury crescent rolls
2 8 oz softened regular cream cheese
1 package original Hidden Valley dressing mix
Cut up:  broccoli, cauliflower, peppers (red, green or yellow), olives (green or black),  cherry tomatoes (halved).
Shredded cheddar or any type of cheese
 
Spread both tubes crescent rolls onto lg cookie sheet.  Sort of push all the edges together....you are creating the crust.  Bake 350 for 8 to 10 minutes or until lightly browned on top.  Let cool.   
Mix together softened cream cheese and dry Hidden Valley.  I use the mixer so it is soft and fluffy.  Spread onto cooled crescent rolls, top with veggies, sprinkle cheese on top.  Chill.
MEAT FILLED FILLO SHELLS
Submitted by Deanna Roberts

1 lb. ground beef
1 lb. Bob Evan’s Zesty sausage
1  8 oz bag shredded cheddar cheese
1 can Cream of Mushroom soup
½ cup Ranch dressing
5-6 boxes mini fillo shell cups

Cook meats and drain.  Add the rest of the ingredients & fill fillo shell cups.  Bake at 350º for 20-30 minutes.