From the Dolphin’s Kitchen… by Ann Pesek

Archived in the category: From the Dolphin's Kitchen
Posted by The Dolphin Talk on 12 Jan 11 - 0 Comments

Chocolate Covered Peanuts
This sweet treat was a hit at recent holiday parties.
Melt together until smooth over low heat:
 1-1/2- pkgs.  white bark
 1- 12 oz.  pkg. chocolate chips
 1- 12 oz.  pkg. milk chocolate chips

Add a large jar of salted dry roasted peanuts (as many as you want). Stir. Drop by tablespoons on wax paper. Makes a large amount of candy. This recipe is much better than just using chocolate bark and peanuts. It is very creamy.


Cheese Spread
This recipe makes a lot. Use as a sandwich spread, dip or stuff large cooked pasta shells with the spread.
 1 lb. mild cheddar cheese, grated
 1 lb. sharp cheddar cheese, grated
 1 lb.  mozzarella cheese, grated
 1- bunch green onions, finely chopped
 3 to 5 jalapeños, chopped
 1 cup celery, finely chopped
 2 lg. jars diced pimentos (drained)
 2 sm. cans ripe olives (drained)

Mix all ingredients together, adding as much mayonnaise as you like. Keeps well.

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