Peanut Butter Pretzel Bites

If you like peanut butter balls and chocolate covered pretzels, I think you will enjoy these Peanut Butter Pretzel Bites . I have seen this recipe several places online, and I am not sure which website I used for the recipe. However, Megan did a nice job displaying how mine turned out, so I am sharing her blog with you. I am anxious to check out her other recipes. These are so easy to make, and I can't tell you how many requests I got for the recipe at my Christmas Cookie Exchange a couple weeks ago. Here's my version of Megan's recipe.

Ingredients:
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
chocolate Almond Bark

Directions:

1. Line a baking sheet with wax paper and set aside.
2. With electric mixer, beat peanut butter and butter until combined.
3. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands.
4. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
5. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet.
6. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
7. Melt the chocolate according to package instructions.
8. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet.
9. Chill in refrigerator until chocolate is set.

Texas Caviar

My friend Celia (aka Beth's Mother-in-Law) gave me this awesome recipe. It's quite tasty with Tostito Scoops or Frito Scoops!

Ingredients:
1 can black-eyed peas, drained & rinsed
1 can black beans, drained & rinsed
1 can corn (yellow & white), drained & rinsed
1 small jar chopped pimentos, drained
1 cup celery, chopped
1 red onion, chopped
1 small jar red hot peppers, chopped (B&G sandwich toppers ~ 8oz.)

Dressing:
1 cup vegetable oil
1 cup cider vinegar
1 cup sugar

Directions:

1. Stir all ingredients for dressing in a sauce pan and bring to a boil to dissolve sugar.



2. Let dressing cool.



3. Mix everythingtogether.



4. Put in glass jars and place in refrigerator. (Makes 2 quarts)

Stuffed Strawberries

Ingredients:

1 pint fresh strawberries
8 oz. cream cheese, softened
1/2 cup confectioners' sugar (or to taste)
1 teaspoon vanilla extract (or to taste)

Directions:

1. Cut the tops off each strawberry and stand upright on the cut side.
2. Make 2 (criss cross) cuts 3/4 of the way down from the tip of the strawberry towards the bottom.
3. Beat together the cream cheese, sugar and vanilla extract until smooth.
4. Place cream cheese mixture into a piping bag with a star tip, and pipe into each strawberry.
5. Arrange on a serving platter for a pretty display.

Antipasto Squares

Ingredients:
2 cans refrigerated crescent rolls
1/3 lb. sliced ham
1/3 lb. sliced provolone cheese
1/3 lb. sliced Swiss cheese
1/3 lb. sliced salami
1/3 lb. pepperonis
3 eggs
3 Tablespoons grated Parmesan cheese
1/2 teaspoon black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Spray 9x13 baking dish with Pam.
3. Unroll one package of crescent rolls and spread in bottom of dish.
4. Layer salami, provolone cheese, ham, Swiss cheese and pepperoni on top of the dough.
5. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper.
6. Pour 3/4 of this mixture evenly in dish. (You should have a little less than 1/4 cup left.)
7. Unroll the second package of dough, and place on top of the meat and cheese.
8. Brush with the remaining egg mixture.
9. Cover with aluminum foil and bake for 30 minutes.
10. Remove foil and bake another 15 minutes, or until dough is fluffy and golden brown.
11. Cut into squares and serve warm or cold. (Cut smaller squares for appetizers and larger squares for sandwiches.)

Grape Jelly Meatballs

Ingredients:
2 - 12 oz. jars chili sauce
1 - 32 oz. jar grape jelly
1 bag frozen meatballs (about 80 in a bag)

Directions:
1. Put chili sauce and jelly in a pan; heat until jelly isi melted and sauce is smooth, stirring often.
2. Mix frozen meatballs and sauce together; place in crock pot.
3. Cook on low for 5-7 hours or on high for 3-4 hours.

Hidden Valley Bacon & Cheddar Dip

Ingredients:

1 oz. packet powdered Original Ranch Party Dip
1 pint sour cream
1/4 - 1/2 c. bacon bits
1 cup shredded cheddar

Directions:

1. Blend powdered dip mix and sour cream.
2. Add bacon bits and cheese.
3. Serve with potato chips or crackers.