Appetizers and Snacks

	8 ounces cream cheese (light or regular)
	½ cup brown sugar
	¼ cup white sugar
	1 10-ounce bag Heath Chips
	1 teaspoon vanilla

Mix cheese and sugars well. Add vanilla. Stir in Heath Chips. Store in a covered container overnight or for several hours in the refrigerator. Remove from refrigerator 30 minutes before serving. Serve with sliced apples.

I like Granny Smith or Fuji apples. Slice at least 5 apples and soak in pineapple juice overnight.

Serves a bunch!

This dip made a big hit at our Worship Team retreat at Camp ASCCA.

	1 cup mayonnaise
	1 cup sour cream
	1 cup cooked bacon, chopped
	2 roma tomatoes, chopped

Combine mayonnaise and sour cream. Combine roma tomatoes and bacon. Add mayonnaise and sour cream mixture until desired consistency. I make it thicker for chip dip and thinner for bread dip.

	2 cans black-eye peas, drained
	1 medium jalapeño pepper, minced
	¼ white onion, minced
	½ green bell pepper, chopped
	1/3 cup Italian salad dressing
	2 teaspoons ground cumin
	Cajun seasoning to taste
	¼ teaspoon cayenne red pepper

Combine all ingredients. Serve chilled with chips or crackers.

Better on second day.

	1 pound grated sharp cheddar cheese
	1 pound Velveeta cheese
	1 8-ounce Philadelphia cream cheese
	1 bud garlic, finely minced
	1 large package chopped pecans

Let cheeses warm to room temperature.
Save some nuts to chop fine.
Blend cheeses well, add nuts and garlic. Shape into log or ball.
Sprinkle with finely ground nuts or paprika.

My sister Kathy passed away in 1983. She left lots of memories, but some of my favorites were the snacks she always had ready for visitors.

	6 eggs, boiled
	2 tablespoons miracle whip
	1 teaspoon vinegar
	½ teaspoon salt
	dash pepper
	¼ teaspoon paprika
	1 tablespoon mustard

Halve boiled eggs lengthwise. Remove yolks and mash into a bowl. Add remaining ingredients and mix with a spoon. Refill egg whites with filling. Sprinkle with paprika.

In our home at Easter time, lots of Easter eggs meant lots of deviled eggs. My mother used this recipe as a starter, but always seemed to make way more and had to keep adding the ingredients until she got just the right taste. Of course, I was always her number one taste tester.

	3 tablespoons white onion, finely chopped
	4 chilies Serrano’s
	2 rounded tablespoons cilantro
	scant ½ teaspoon sea salt
	3 large avocados
	2/3 cup tomatoes, finely chopped, not peeled
	Topping
	2 tablespoons white onion, finely chopped
	1 tablespoons heaped, finely chopped cilantro
	2 tablespoons tomatoes, finely chopped

If possible use a molcajete to prepare your guacamole. Otherwise, use a blender. Grind the onion, fresh chilies, cilantro, and salt to a rough paste. Cut the avocados in half, remove pits (do not discard), and scoop out the flesh with a wooden spoon. Mash the flesh roughly into the chile mixture, turning the mixture over so that the seasoning is well distributed.

Stir in the chopped tomato, and sprinkle the top of the guacamole with the extra onion, cilantro, and tomato.

Place the pits back into it for a nice effect and serve immediately or within 15 minutes in the molcajete. If you are using a blender, blend the base, turn it into a dish, and continue as above.

	1 8-ounce jalapeño bean dip
	1 8-ounce guacamole dip
	¼ cup mayonnaise
	8 ounces sour cream
	1 package taco seasoning
	spring onions, chopped
	tomatoes, chopped
	1 ½ cups cheddar cheese
	1 small can black olives, drained

Layer bean dip and guacamole dip in a casserole dish. Mix mayonnaise with sour cream. Sprinkle taco seasoning. Do not stir, but cut with knife. Sprinkle onions, tomatoes, cheese, then olives.

Serve with scoop size Doritoes.

Very good and easy to make.