Grandma Katie’s Three Cheese Dip

From the kitchen of: Katie Mineart.

My grandmother makes this extraordinary dip every year for family gatherings, and we love it. It makes a huge amount of dip, though; about three times what one would typical expect to serve at a party. (That’s about right for my big Catholic family, but it might be too much for your party.) So halve the recipe, or freeze some.

  • 1/2 lb. of grated cheddar cheese
  • 1/2 lb. of grated swiss cheese
  • 1/2 lb. of Velveeta cheese
  • 2 cups mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Ascent or Lowry’s seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped onion or onion flakes
  • 1 tablespoon sugar

Grate Velveeta cheese and mix with other grated cheeses, mayonnaise, sugar and spices. Chill before serving. Keeps well, freezes well.

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Mexican Cheese Ball

From the kitchen of: Elsie the Cow

  • 1 pound velveeta cheese, cut in cubes
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup finely chopped cooked chicken
  • 1/4 cup sliced green onions
  • 1 (2 oz.) jar chopped pimento, drained
  • 1/2 teaspoon chilit powder
  • 1/2 teaspoon hot pepper sauce
  • bag tortilla chips

In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.

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Matt’s Garlic Cheese Biscuits (Like Red Lobster’s)

From the kitchen of: Matt Purcell.

  • 2 cups of Bisquick Mix
  • 2/3 cup of Milk
  • 1 cup shredded Cheddar Cheese (or substitute jalpeno, mozzarella, or swiss)
  • 1 teaspoon of Parsley Flakes
  • dash garlic

Heat Oven to 450 degrees. Grease cookie sheet. Mix all ingredients until soft dough forms; spoon and drop heaping tbsp of dough onto cookie sheet. Bake for 10 minutes until golden brown.

  • 1/2 teaspoon garlic
  • 1/2 stick margarine

Brush with butter and granulated garlic mixture over biscuits right out of the oven and serve hot!

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