Carrot Bars

Carrot Bars

Mix:

4 eggs, beaten

1 ½ c. oil

2 c. sugar

13 oz. pureed baby food carrots (use 4 small plastic containers of the Level 2 baby food)

Add:

2 ½ c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Bake on a greased jelly roll pan at 350 for 30 minutes.

Cream Cheese Frosting:

3 ½ c. powdered sugar

½ c. butter, softened

8 oz. cream cheese, softened

½ tsp. vanilla

Cheese Ball

Cheese Ball
2 – 8oz Cream Cheese (softened)
1 – Small Jar Dried Beef (chopped) – I usually get the Armour brand 2.25 oz jar.
1 – Small bunch Green Onions (chopped)
1-2 tsp Soy Sauce
Chopped Walnuts

Mix beef, onion, and soy sauce in a bowl. Work in cream cheese until well blended. Refrigerate overnight. Form into a ball and roll in walnuts. Serve with crackers.

**You can chop the beef and onions any size you prefer. I usually run them in the food processor until they are chopped fine. Soy sauce is to taste. This cheese ball makes several appearances around Christmas because of its yummy taste, but also because the red and green specks of the beef and onion in the white cream cheese just looks festive

Bacon Cheddar Pinwheels

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

DIRECTIONS:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Chef John's Baked Jalapeño Popper Dip

Ingredients
1/2 cup seeded and finely chopped fresh jalapeño peppers (about 4 medium)
1 teaspoon vegetable oil
2 packages (8 oz. each) cream cheese, softened
1 cup mayonnaise
1 can (4 oz.) chopped green chili peppers, drained
1/2 cup (2 oz.) shredded sharp cheddar cheese
1/2 cup (2 oz.) shredded Monterey Jack cheese
25 Keebler® Club® Original crackers , crushed to 1 cup
1/2 cup freshly grated Parmesan cheese
1/4 cup butter or margarine, melted


Directions

1. In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.

2. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.

3. In small bowl stir together the crushed 25 KEEBLER CLUB Original crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.dkitchen.com).