Honey Nut Huddle Spread

• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 8−oz. package soft cream cheese
• 1/2 cup raisins
• 1/4 cup chopped honey−roasted nuts

Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill
for at least one hour. Serve with crackers or potato chips.

Garlic Cheese Bread

Spread:

• 1/2 cup butter
• 3/4 cup shredded cheddar cheese
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• dash ground black pepper
• dash paprika

Bread:

• 12 slices Texas toast or 1 large French bread loaf, sliced through the middle
  

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Fruit Salsa And Cinnamon Chips

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples − peeled, cored, and diced
• 1 (8 ounce) package raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
  
  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Crab Stuffed Mushrooms

• 1 pound large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons prepared Dijon−style mustard
• 6 1/2 ounces crabmeat
• 1/4 cup chopped water chestnuts
• 2 tablespoons chopped pimento peppers
• 4 tablespoons grated Parmesan cheese

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.

Cocktail Meatballs

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.