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1.Hidden Valley Boursin Cheese 2.Tomato-Basil Squares 3.Swedish Nuts
4.Chili Con Queso

The first appetizer in our collection is always a hit at get-togethers. It is not, however, for the faint of heart. There is a lot of garlic and plenty of fat grams but, as our friend Shannon would attest to, it’s worth every calorie. Carol originally came across this recipe in a booklet entitled "Hidden Vallen Ranch® Easy Cooking".

Hidden Valley Boursin Cheese

• 2 pkgs (8 oz. each) cream cheese, softened
• ½ cup butter or margarine, softened
• 1 pkg. (1 oz.) Hidden Valley Ranch Milk Recipe Original Ranch Salad dressing mix
• 1 Tbsp. Dijon-style mustard
• 1 tsp. minced garlic
• 1 ea. round french or sourdough bread (I prefer sourdough)

This appetizer reminds me a little of pizza but is much better! Thanks to my honey for sharing one of her Pampered Chef favorites with me.

Tomato-Basil Squares

• 1 Package (10 oz.) refrigerated Pizza crust
• 2 Cups (8 oz.) shredded Mozzarella cheese, divided.
• ¼ Cup (1 oz.) fresh Parmesan cheese, grated.
• 2 Tbs. Fresh Basil leaves, snipped, or 2 tsp. dried Basil leaves.
• 2/3 Cup Mayonnaise
• 1 Garlic clove, pressed.
• 4 Plum Tomatoes, thinly sliced.

Preheat oven to 375°. Using lightly floured dough, roll pizza crust on a cookie sheet to within 1 inch of edge. Sprinkle crust with 1 cup of mozzarella cheese. Grate parmesan cheese and snip basil. In mixing bowl, combine remaining mozzarella cheese, parmesan cheese, basil and mayonnaise; mix well. Press garlic over cheese mixture; mix well. Thinly slice tomatoes; arrange in single layer over top of mozzarella cheese on crust. Using a spoon, place mozzarella cheese mixture over tomatoes; spread to cover evenly. Bake 15 to 20 minutes or until top is golden and bubbly. Serve warm.

Vicki Campbell, Carol’s older sister, gets the credit for these delicious nuts. They’re perfect for gift giving around the holidays or for snacking anytime.

Swedish Nuts

• 1 lb. Nuts (we always use pecan halves but you can be creative)
• 1 Cup Sugar
• 2 Egg Whites (beaten stiff)
• ½ Cup Butter
• Dash of Salt

Toast nuts at 325° until light brown. Make stiff meringue from egg whites, sugar and salt – then fold in nuts. Melt butter into a 15x10 pan (with sides) – spread nut mixture into pan. Bake at 325° for 30 minutes, stirring every 10 minutes until nuts are coated and no butter remains.

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This is another recipe from Jean Bryant (see “Cold Oven Pound Cake”) and is MUCH more tasty than the currently popular method of melting Velveeta with any old salsa. It is served with corn chips or veggies and re-heats very well (slowly on the stove or in the microwave). Actually, it may even be better the second time around. Well worth the effort!

Chili Con Queso

Melt together over very low heat, stirring almost constantly:

• 2 lb. box Velveeta, cubed
• 1 stick Cracker Barrel Very Sharp Cheddar, cubed (red wrapper)

Add:

• Several dashes garlic salt
• 1 med. onion, chopped fine
• 2 cans whole green chiles, chopped fine
• 1 can Rotel tomatoes (in chopped green chiles)
• 3 dashes Worchesteshire sauce
• Pepper to taste

Simmer on low until mixture is very hot to touch, stirring very frequently.

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