Seasoned Pretzels
Sweet and Tangy Meatballs
Pizza Pinwheels
2 16-ounce packages mini pretzels 1 teaspoon lemon pepper seasoning 1 teaspoon garlic pepper 1 package Hidden Valley ranch dressing mix 12 ounces Orville Redenbacher popcorn oil
2 pounds ground meat (beef, turkey or pork) 1/2 medium onion, chopped 1/2 cup green onion, chopped 2 eggs Salt and pepper, to taste Garlic powder, to taste Accent, to taste 2 tablespoons olive oil 1 cup honey 1 cup Sriracha hot sauce 1/2 cup lemon juice
2 cans refrigerated crescent rolls 4 ounces cream cheese, room temperature 1 package pepperoni, chopped 11/2 cups pizza sauce 1 cup shredded mozzarella cheese
Put seasonings in a 2-gallon Ziploc bag and mix well. Add oil and mix well. Add pretzels, mix and turn bag over periodically. Let stand overnight. Eat and enjoy. Michelle Tucker Covington EC
Pepper Boats 6 jalapenos 8 ounces cream cheese, softened 1 container of spicy pimento cheese 3 Red Hot link sausages Bacon Cut jalapenos in half and remove seeds and ribs. Mix cream cheese and pimento cheese in a bowl. Chop Red Hot link sausage and add to cheese mixture. Stuff the pepper boats with the sausage and cheese. Cut bacon and cover the top of the pepper boat. Grill on high, indirect heat for 40 minutes. Kirk Vantrease Cullman EC
Cheese Pennies 1 ½ ½ ½ 1
stick (1/2 cup) margarine, softened pound grated cheddar cheese package dry onion soup mix, shaken well before opening teaspoon salt cup all-purpose flour
Cream margarine and cheese together. Add remaining ingredients and blend well. Divide dough into fifths. Shape each section into a long “snake” one inch in diameter. Chill. Cut into ¼-inch slices. Spray cookie sheet with cooking spray. Bake slices at 375 degrees for 10 minutes or until well browned. Remove immediately and cool completely. Makes 3½ to 4 dozen “pennies.” Store in an airtight container. Peggy Key North Alabama EC 36 DECEMBER 2018
Preheat oven to 365 degrees. In a large mixing bowl, combine ground meat, chopped onion and green onions. Add eggs in one at a time. Season the mixture with salt, pepper, garlic powder and Accent to your preference. After all is mixed well, take and shape meat into 1 to 11/2-inch balls and place on a baking sheet. Once all meatballs have been shaped, bake uncovered for 35 minutes. In a medium saucepan heat olive oil, honey, Sriracha and lemon juice on low heat. Once meatballs are done cooking remove from oven and drain any excess grease from meatballs. Pour sauce mixture evenly over meatballs. Let them cook for another 15 minutes and then serve. Sharlene Parker Baldwin EMC
Festive Pecan Rolls 1 1 1 1
7-ounce jar marshmallow crème pound package confectioner’s sugar teaspoon vanilla 14-ounce package assorted vanilla and chocolate caramels 3 tablespoons water 1-1½ cups chopped pecans Combine marshmallow crème, sugar and vanilla, mixing well with hands. Shape mixture into five 4x1-inch rolls. Mixture will be very dry. Chill for 2 to 3 hours. Combine caramels and water in a microwave safe dish. Microwave for 4 minutes on high until smooth, stirring after 2 minutes. Dip rolls in melted caramel and roll each in chopped pecans, chill 1 hour. Cut in slices to serve.
Preheat oven to 350 degrees. Roll out one can of crescent rolls onto wax paper and seal perforations to make one whole rectangular shape. Mix cream cheese, chopped pepperoni, pizza sauce and mozzarella in a bowl until creamy and well combined. Spread half of mixture on crescent rolls. Starting at long side, roll up crescent roll into a log. Wrap in wax paper and refrigerate 1 hour. (This makes pinwheels easier to slice) Repeat with other can of crescent rolls and refrigerate. After 1 hour, remove first roll and cut into 1/4-inch slices and place on a greased cookie sheet. Bake for 10-12 minutes or until golden brown. Continue until all pinwheels have been sliced and baked. Lynn Bowen Marshall-DeKalb EC
Caramel Popcorn 5 cups popped popcorn 1 1 cup brown sugar, packed ½ cup margarine ¼ cup light corn syrup ½ teaspoon salt ½ teaspoon baking soda Preheat oven to 200 degrees. Divide popcorn between 2 ungreased 9x13inch baking pans. In a saucepan, heat sugar, margarine, corn syrup and salt. Stir until bubbly around the edges. Continue cooking over medium heat for 5 minutes. Remove from heat, stir in baking soda until foamy. Pour over popcorn, stirring until well coated. Bake one hour, stirring every 15 minutes. Brenda McCain Coosa Valley EC
Ann Varnum Wiregrass EC
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