Marcy Spradley

Dr. LaBarbera’s Office

Ingredients: 2 sticks Oleo

2 cups flour

8 oz. sharp cheese, grated

½ tsp. pepper

½ tsp. salt

2 cups Rice Krispies

Cut Oleo into flour; mix in cheese, pepper and salt. Fold in Rice Krispies and mix thoroughly. Roll into rolls and refrigerate. Slice medium thickness and bake at 350 degrees for 15 minutes. Sticks can be frozen and baked as needed.

Nan Stout

WK Bossier Health System

6 Tbsp. barbeque sauce

Stir together and bake at 250 degrees for 1 hour, stirring every 15 minutes.

Sue Hollie

Cleveland Medical Clinic

Ingredients: 3 cans black-eyed peas, drained

1 large chopped onion

¼ cup vinegar

½ cup Pace picante` sauce (HOT)

2 bay leaves, crushed

1 clove minced garlic

3 to 5 jalapeno peppers (fresh), chopped

¾ cup Italian dressing

¾ cup sliced olives with pimentos

Salt to taste

Mix all the above.  May be refrigerated – gets hotter the next day.

Louise Golden, RN

A Pineywoods Hospice, Inc.

Ingredients: 1 pkg. taco seasoning

3 Tbsp. vegetable oil

2 Tbsp. red wine vinegar

2 tsp. hot pepper sauce, divided

(hot sauce is optional, this is wonderful without it!)

4 lbs. fresh or frozen chicken wingettes, thawed

1 cup Ranch dressing

In a large sealable plastic bag, combine taco seasoning, oil, vinegar, and 1 tsp. hot pepper sauce and chicken. Seal bag and turn to coat.

Grill chicken, covered, over medium heat for 5 minutes. Grill 10-15 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine Ranch dressing and remaining hot pepper sauce and serve with chicken.

Carrie Windham

Diagnostic Associates of Lufkin

1 pkg. Ranch dip

1 16 oz. sour cream

1 box frozen chopped spinach

1 bag of chips

Mix Ranch dip, sour cream, and chopped spinach. Serve with chips or crackers.

Paula Syanto

Family Medical Center

Groesbeck, Texas

1 ¼ cups mayonnaise

1 (12 oz.) jar roasted red bell peppers, drained and chopped

2 tsp. finely grated onion

2 tsp. coarse-ground mustard

½ tsp. coarse-ground red pepper

2 (10 oz.) blocks sharp white cheddar cheese, shredded

Freshly ground black pepper to taste

Assorted crackers, celery or bread

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, celery or make a sandwich. Store in refrigerator in an airtight container up to 4 days.

Note: Use the largest holes on a box grater to shred cheese in a snap.

Maricia Magee

A Pineywoods Home Health Care, Inc.

Ingredients: 1 package cream cheese

4 chopped green onions

2 cups grated cheddar cheese

1 can of crushed pineapple drained

Garlic powder

Combine all ingredients.  Shape cheese mixture into a ball.  Roll in pecans if desired.  Chill until set.  Serve with Ritz crackers.

Ellie Bailey

A Pineywoods Home Health Care, Inc.

2 8 oz. pkg. cream cheese, softened

1 8 oz. can crushed pineapple, drained

¼ cup chopped green pepper

2 Tbsp. finely chopped onion

2 tsp. seasoned salt

2 cups chopped pecans, toasted and divided

Combine first 5 ingredients. Stir in 1 cup pecans, cover and chill until firm. Shape mixture into a ball, roll in remaining pecans. Place cheese ball on a serving platter and serve with crackers and vegetables.

ENJOY!

PJ Rollins

Dr. Mani’s Office

Ingredients: 1 lb. hamburger meat

1 16 oz. Pace picante sauce

1 16 oz. Cheese Whiz

2 can cream of chicken soup

1 small onion, chopped (optional)

Brown meat and onion

Add soup and mix well

Add picante sauce and cheese whiz

Serve over chips or use as dip.

Debbie Frank

Camelot Pines Apts.

Ingredients: 1 8 oz. pkg. cream cheese, softened

1 4 oz. can chopped black olives

1 4 oz. can chopped green chilies

1 14 oz. Jar picante sauce

Garlic powder (to taste)

Flour tortillas

Combine cream cheese, olives, chilies, and 1 tsp. picante sauce. Spread mixture on flour tortilla and roll up. Refrigerate at least one hour. Slice in ¾ inch slices. Use toothpicks to serve and dip into remaining picante sauce.