Cranberry, Rosemary & Pecan Dip

adapted from Cheeky Kitchen

8 ounces Neufchatel cheese or cream cheese
1/4-1/2 cup plain Greek Yogurt (depending on how thick you want it)
1/2 – 1 tsp garlic powder
1/3 cup dried cranberries, finely chopped
2 tablespoons fresh rosemary, finely chopped
1/4 cup toasted pecans, chopped

  1. Combine the Neufchatel cheese, Greek yogurt and garlic until smooth. Add the cranberries and rosemary.
  2. Serve immediately or cover and store in fridge up to overnight – the flavor gets better over time.
  3. Sprinkle pecans over dip just before serving.
  • You can substitute 1 clove garlic, very finely chopped for the garlic powder. This was in the original recipe, but I used garlic powder so that I did not have any chunks of garlic.
  • You can mix the nuts in if you like, but I leave them until the end so that they stay crunchier.
  • You can used untoasted nuts, but toasting them for a few minutes in a skillet adds a lot of flavor.
  • The recipe was originally designed to be served with Kettle Chips, but I have only tried it with crackers. I have used Ritz and another unseasoned cracker. If I remember to buy some Kettle Chips, I will try that next time.

Mushroom Spread

8 oz cream cheese
2 Tbsp mayonnaise
1 green onion, sliced
10 oz mushrooms, chopped finely
4 drops Tabasco
1/4 cup parsley, chopped
1/2 tsp garlic powder
dash Worcestershire
salt & pepper, to taste

  1. Combine all ingredients.
  2. Spread on crackers, toast rounds or use as a dip for crudites.


Homemade Pot Cheese

this is a recipe that my mother has had for years – I do not know where she got it

1/4 cup butter, softened
1/3 cup blue cheese
1/2 lb Gouda, shredded
2 Tbsp wine vinegar
1/2 cup sour cream
1 1/2 Tbsp chives, chopped
dash cayenne

  1. In a saucepan, melt butter, blue cheese & Gouda.
  2. Stir in wine vinegar, sour cream, chives, & cayenne.
  3. Heat over low heat, stirring constantly until well combined.
  4. Cool slightly & pour into small crocks.
  5. Refrigerate or freeze.
  6. Serve at room temperature.

Spicy Toasted Pecans

recipe from Ceilia Haynes, a friend of my mother

1 1/2 Tbsp butter
1/3 cup Worcestershire sauce
2 dashes Tabasco sauce
4 cups pecan halves
salt to taste

  1. Heat oven to 300 F.
  2. Melt butter in a saucepan.
  3. Add Worcestershire & Tabasco, mix well.
  4. Remove from heat & add pecans. Stir at least 5 minutes to absorb all of the sauce.
  5. Bake for 15 minutes.
  6. Drain on paper towels. Salt to taste while hot.

Sweet & Sour Green Chile

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

8 oz green chile, cut in 1″ chunks
3/4 cup sugar
3/4 cup vinegar
1/2 tsp dill
1 tsp minced garlic

  1. Mix sugar, vinegar, dill and garlic.
  2. Pour over chiles.
  3. Refrigerate overnight.
  • Serve with cream cheese & Ritz crackers.
  • Also delicious on chicken, pork, and hamburgers.

Shrimp Mold with Cucumber Sauce

Dorothy Mynard, a friend of my mother

8 oz cream cheese, softened
1 can tomato soup
2 Tbsp gelatin
1/2 cup cold water
1 cup mayonnaise
1 cup celery, diced
1 cup onion, diced
10 oz shrimp, peeled, deveined, cooked and chopped


1 large cucumber, diced
1 cup mayonnaise
2 Tbsp chili sauce

  1. Heat cream cheese with tomato soup in a double boiler until smooth.
  2. Dissolve gelatin in cold water.  Add to soup mixture. Cool.
  3. Fold in mayonnaise, celery, onion & shrimp.
  4. Pour into mold and refrigerate until set.
  5. Make dressing: mix all ingredients until well combined.
  6. Serve portions of shrimp mold with dressing ladled over the top.
  • This is a fairly simple, but elegant dish for brunch on a warm day.

Clam Stuffed Tomatoes

this is the filling I used for cherry tomatoes at my wedding reception

cherry tomatoes
1 part grated cheddar cheese
1 part minced clams
1/2 part minced onion
salt & pepper to taste

  1. Cut a small slice off the top cherry tomatoes & hollow out.
  2. Mix cheese, clams, & onion with enough mayonnaise to hold the mixture together.
  3. Salt & pepper to taste.
  4. Fill tomatoes with mixture.

Chile Con Queso

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

6 large onions, chopped
2 Tbsp oil
2 lb Velveeta, cubed
16 oz can diced tomatoes, drained (reserve juice)
4 – 8 oz diced green chile

  1. Saute onions in oil until soft.
  2. Stir in cheese until melted.
  3. Stir in tomatoes, chile and enough of the tomato juice to make a dippable cheese sauce.
  • You can also make a quick version of this by melting Velveeta in the microwave with enough good salsa to thin it out.

Chile Cheese Squares

recipe from Sara Garretson – a friend of my mother’s in New Mexico

2-3 roasted green chiles, chopped
1 cup cheddar cheese, grated
6 large eggs, beaten

  1. Heat oven to 350 F.
  2. Spread green chiles in a greased 9″ square pan.
  3. Sprinkle with cheese.
  4. Pour eggs over chiles & cheese.
  5. Bake for 15-20 minutes or until set and slightly browned.
  6. Cut into small squares.
  • I even like these cold the next day.
  • You can also cook this as a frittata in a skillet.

Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped


1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

  1. Heat oven to 400 F.
  2. Saute mushrooms in butter. Remove from pan.
  3. Saute onion and garlic until soft. Mix with mushrooms.
  4. Distribute mixture into 4 small baking dishes.
  5. Melt butter in saucepan. Stir in paprika.
  6. Slowly add half & half and bring to a boil.
  7. Remove from heat and stir in cheese until melted.
  8. Pour over mushrooms.
  9. Bake until lightly browned, about 10 minutes.
  • If mushrooms are large, slice or quarter before sauteing.