Spinach Finger Quiche
4 tablespoons butter or margarine
3 eggs
2 teaspoons dried, chopped onions
1 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 pound (4 cups) grated cheddar cheese
20 ounces cooked spinach, well drained
Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish and set aside. Beat eggs well, then add dried onions, milk, flour, salt and baking powder. Mix well. Stir in cheese and spinach; mix well. Spoon into dish on top of melted butter and level off. Bake 35 to 38 minutes at 350 degrees. Cool and cut into squares.
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Finger Cheesecake
2 cans crescent rolls (use the solid dough without perforations, if available)
2 (8 ounces each) cream cheese (may use low fat, if desired)
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1 egg, separated
Press one can of rolls on bottom of 13x9 pan, pressing to seal perforations, if necessary. Mix cream cheese, sugar, vanilla, lemon juice and egg yolk until smooth; pour and spread evenly over prepared crust. Using lightly floured wax paper or surface to press 2nd can of rolls into a solid piece of dough; gently place on top of filling. Brush lightly with egg white. Bake at 350 degrees 20-25 minutes, until medium brown.
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Dried Beef Cheese Ball
2 packages (8 ounces each) cream cheese -- you can use light if you want to
2 packages (2 to 3 ounces each) dried beef
5 Tablespoons clear Italian salad dressing
Soften the cream cheese. Finely chop the dried beef. Mix everything together and form into a ball.
Serve with assorted crackers.
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Vegetable Dip
2 cups sour cream
2 cups mayonnaise (do not use Miracle Whip or other salad dressing)
2 teaspoons seasoned salt
2 tablespoons dried, minced onion
1 teaspoon dried parsley flakes
1 teaspoon dried dill weed
1 cup finely grated cheddar cheese
Mix all ingredients. Let set for at least 1 hour before serving. Serve with fresh vegetables.
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Easy Chili Cheese Dip
1 pound Velveeta cheese (or other processed cheese loaf)
1 can chili without beans
Melt cheese in microwave, crockpot or over low heat on stove. Add chili. Serve with tortilla or corn chips.
(A crockpot works great to keep this warm for serving.)
Jalapeno peppers can be added if you like a spicier dip.