Finger Food

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.trustednaturalhomeproducts.com

Finger Foods

From Your Independent Watkins Consultant

Photo: Taste of Home

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon Watkins Vanilla Extract

3/4 cup confectioners' sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers

Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours.

Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour.

To serve, roll cheese ball in pecans. Serve with graham crackers. Yield: 16 servings (2 tablespoons each).

 

Savory Party Bread

1 unsliced round loaf sourdough bread (1 pound)

1 pound Monterey Jack cheese

1/2 cup butter, melted

1/2 cup chopped green onions

2 to 3 teaspoons poppy Seeds

Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.

In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Photo Credit:  Dinner at the Zoo

Caramel Apple Dip

1 package (8 ounces) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup caramel ice cream topping

1 teaspoon Watkins Vanilla Extract

1 cup marshmallow creme

3 medium tart apples

2 tablespoons lemon juice

2 tablespoons water

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Using cookie cutters, cut out the center of each slice. Serve apple slices and cutouts with dip. Yield: 2 cups.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.