Cheeseball

Submitted by Amanda Olsen

This recipe was at our November RS activity.

1 pound grated sharp cheddar cheese
8 oz. softened cream cheese
1/2 Cup-1 Cup mayonnaise
onion salt
garlic salt
1/2 cup -1 1/2 cup chopped nuts ( I used walnuts)

Mix all ingredients together, except for enough nuts to roll the cheese balls in. Divide mixture in half. Form into a ball. Roll in chopped nuts. Wrap tightly in plastic wrap and refrigerate.

Makes 2 cheese balls.

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Sugar Cookies on a Stick

Submitted by Angela Davis

1 Cup butter
2 tsp. baking powder
1 Cup granulated sugar
1 large egg
1 tsp. clear vanilla
3 Cup flour

Preheat oven to 350 degrees. Cream butter and sugar. Beat in egg and vanilla. Add baking powder and flour 1 cup at a time.

After rolling dough out to desired shapes, bake 10-15 minutes on greased cookie sheet. Cool 5 minutes. Take cookies off pan, put on wire rack to completely cool off.

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Royal Icing

Submitted and demonstrated by Angela Davis

3 TB meringue powder
1/3 Cup warm water
1 lg/4 1/2 cup powdered sugar
1 tsp. vanilla
1/2 tsp. cream of tartar

Combine meringue, water, sugar, vanilla and cream of tartar on low speed until combined. Mix on high speed 7-10 minutes (or until stiff). Divide and tint.

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Spinach Dip

Submitted by Michelle Tolman

 

This recipe was served at the RS November activity. It is really yummy!

 

1 (10 oz) pkg frozen chopped spinach, thawed

1 1/2 c sour cream

1 c mayonnaise

1 (4 oz) pkg Knorr vegetable soup mix (could use leek or onion too)

1 (8 oz) can water chestnuts, finely chopped

3 green onions, finely chopped

Squeeze spinach until dry. In a medium bowl stir together sour cream, mayonnaise and soup mix. Add water chestnuts, spinach, and onions. Mix well. Cover and refrigerate 2 hrs or overnight.

To serve in bread bowl: cut the top off round bread loaf and hollow it out. Cut up middle pieces to serve with dip. Butter inside of bowl shell and fill loaf with dip.

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