Redneck Caviar

1 can black eyed peas, drained and rinsed
1 can shoe peg corn, drained and rinsed
1 can black beans, drained and rinsed
1 can tomatoes with green chilis, drained
1 bell pepper, chopped
6 green onions, chopped
2 tomatoes, chopped
1 1/2 tsp garlic powder
1 1/2 tsp garlic salt
2 tsp dried parsley
1 tsp cayenne pepper (more or less to taste)
2 tsp hot sauce (more or less to taste)
1 1/2 c. Zesty Italian Dressing

Mix together all ingredients and refrigerate overnight.  You want the beans and corn to soak up the flavors of the dressing.  Serve with tortilla chips.

Spiced Nuts

2 TB Cold Water
1 Egg White, slightly beaten
1/4 tsp Cinnamon
1/2 tsp Salt
1/2 c. Sugar
1/4 tsp Cloves
1/4 tsp Allspice
2 c. Pecan Halves

In a mixing bowl, whisk the egg white until foamy, then add the water and whisk to combine.  Add the dry ingredients and blend well.  Let stand until the sugar dissolves.  Mix well then stir the nuts into the mixture.  Spread the nuts onto a greased cookie sheet and separate.  Bake at 250 degrees for about 1 hour.

Mamaw Franklin's Glazed Pecans

1 c. Sugar
1 tsp Vanilla
4 TB Canned Cream (Evaporated Milk)
2 tsp Water
3 c. Pecan Halves

In a saucepan mix the sugar, vanilla, evaporated milk and water.  Cook until it reaches "hard ball" stage.  (when you drop some of the mixture in cold water it forms a hard ball - 250 - 266 degrees)

Pour over pecan halves and stir to coat.  Spoon pecans onto waxed paper and separate.  Let dry then store in an airtight container.

Hot Hammies

2 tins Rectangular Dinner Rolls
1 lb Ham, chopped
1 med Onion, chopped
3 TB Poppy Seeds
2 TB Sweet/Hot Mustard
2 sticks Butter
2 TB Mayonnaise

Saute onion in butter then pour butter and onion into a mixing bowl.  Add mayonnaise, mustard, poppy seeds, and spices; stir well.  Cut the entire pan of rolls in half without separating the rolls.  Brush the insides of rolls with the butter mixture.  Place bottom section of rolls back in aluminum pan they came in.  Put chopped ham in the middle.  Put the top section of rolls on top of ham, butter side down.  Bake at 400 degrees for 10 minutes.

Best Ever Stuffed Celery

3 oz Cream Cheese, softened
1 TB Half & Half
1/2 tsp Onion Powder
1/4 tsp Curry Powder
1/2 tsp Lawry's Season Salt
4 Celery Stalks
1/4 c. Honey Roasted Peanuts, chopped

Mix together cream cheese, half & half, onion powder, curry powder, and Lawry's.  Chill.  Cut celery stalks into bite-size pieces, then stuff with cheese mixture.  After the celery is stuffed press the cheese filling into the crushed peanuts.  Out-of-this-world!!!!!!!!

Holiday Ham Balls

3 c. Bisquick
1 1/2 c. Ham, chopped
16 oz Cheddar Cheese
1/2 c. Parmesan Cheese
2 TB Parsley
2 tsp Spicy Mustard
2/3 c. Milk

Mix all ingredients and shape into 1 inch balls.  Place on greased baking sheet.  Bake at 350 degrees for 20 - 25 minutes.

Betty's Bacon Tomato Dip

1 c. Mayonnaise
1 c. Sour Cream
1/4 c. Parmesan Cheese
1/2 tsp. Lawry's Season Salt
3 oz jar Bacon Bits
1 c. Tomatoes, seeds removed and chopped

Mix all ingredients then chill

Sausage Roll-Ups

1 lb Sausage
8 oz Cream Cheese, softened
2 cans Crescent Rolls

Brown sausage and drain.  Stir together the sausage and cream cheese.  Unroll crescents and separate into triangles.  (If you want smaller bite size roll-ups, cut the crescents in half after you separate them into triangles).  To assemble take a spoonful of sausage  mixture and put it on the long end of the crescent, then roll up.  Bake at 375 degrees for 11 - 13 minutes.

Apple Berry Salsa

2 Granny Smith Apples, peeled and chopped
1 c. Strawberries, chopped
1 Kiwi, peeled and chopped
1 small Orange
2 TB Brown Sugar
2 TB Apple Jelly

Use food processor to lightly chop apples, strawberries, and kiwi, then transfer to a medium bowl.  Put the zest and juice from the orange into a small saucepan, stir in brown sugar and apple jelly.  Heat over low heat just until sugar and jelly are melted; set aside and let cool.  Once the jelly mixture has cooled stir it into the chopped fruit. 

Serve with Cinnamon Bagel Chips, Cinnamon Graham Sticks, or Cinnamon Pita Chips

**This recipe was published in the The Pampered Chef's Season's Best Recipe Collection, Spring/Summer 1998

Missy's Mini BBQ Sandwiches

4 pkg frozen Parker House Yeast Rolls (like Sister Schubert)
2-18 oz containers of Lloyd's Original BBQ Pork
BBQ Sauce (your favorite brand)
Bread and Butter Pickles

Heat the BBQ pork in a pan on the stove top. Add additional BBQ sauce if you want your meat a little juicier.

Bake the rolls according to package directions.

When the rolls are done, remove them from the aluminum pan and split. Fill with the BBQ and top with pickels.  Return them to the pan and cover with foil until time to serve.

Buffalo Chicken Dip

White meat from 1 Rotisserie Chicken (Mojo flavor if you can find it)
2 - 8oz. pkg Cream Cheese, softened
1 c. Ranch Dressing
Texas Pete Wing Sauce, to taste
1 1/2 c. + 1/2 c. Sharp Cheddar Cheese

Shred the white meat from the rotisserie chicken. Stir in the cream cheese, ranch dressing, wing sauce, and 1 1/2 c. cheddar cheese. Spoon into a 9 x 13 pan and sprinkle with remaining 1/2 c. cheddar cheese. Bake at 350 degrees for 35-40 minutes. Serve with tortilla chips.