This week's Menu of the Week comes from 101 Easy Entertaining Recipes, a cookbook that's bound to become your go-to for parties and get-togethers, if it's not already!
While there are plenty of dishes perfect for sharing with friends, you'll also find dozens that need no occasion at all. We've picked some of our favorite recipes from this book and, as in all book in our 101 series, each has a color photo to go along with it.
Working Moms’ Cheese Ball
Shared by Vickie Garlitz of Edmond, Oklahoma, this has become one of our favorites to take along to potlucks and church suppers. She writes, "This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty."
2 8-oz. containers flavored
spreadable cream cheese
1/2 to 1 c. mixed shredded
cheese
Optional: hot pepper sauce
to taste
1/2 to 3/4 c. finely chopped
pecans
Garnish: whole pecans,
assorted crackers and
cut-up vegetables
Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups.
Cheese Straws
Cindy McKinnon of El Dorado, Arkansas sent us this recipe, along with this note, "This is my Aunt Sister’s famous signature recipe. She passed away several years ago, yet she is still remembered as being an awesome cook." If you don't have a cookie press, just pat into crackers...so tasty served alongside soup or salad!
16-oz. pkg. shredded sharp
Cheddar cheese,
at room temperature
1-1/4 c. margarine, softened
3 c. all-purpose flour
1 t. cayenne pepper
1 t. salt
Combine all ingredients together in a large bowl. Mix well, using your hands. Spoon dough into a cookie press with a star tip. Press dough in strips onto ungreased baking sheets; cut strips 3 inches long. Bake at 350 degrees for 12 to 15 minutes, or until orange on bottom and around edges. Cool on wire racks; store in an airtight container. Makes 3 to 4 dozen.
Chicken Ranch Quesadillas
This recipe was shared by Gretchen Brown of Forest Grove, Oregon. For family dinners, it's easy to serve everyone their own and to make it an easy-to-handle party snack, slice each quesadilla into 8 mini wedges.
1/2 c. ranch dip
8 8-inch flour tortillas
1 c. shredded Cheddar
cheese
1 c. shredded Monterey
Jack cheese
10-oz. can chicken,
drained
1/3 c. bacon bits
Optional: salsa
Spread 2 tablespoons dip on each of 4 tortillas. Top each with one-quarter of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place each tortilla stack in a lightly greased non-stick skillet or griddle over medium-high heat until lightly golden; turn carefully and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired. Serves 4.
Yummy Ham Sandwiches
Beth Cavanaugh of Westerville, Ohio shared this recipe with us. it's a nothing-to-it recipe that’s always welcome at mealtime or any carry-in dinner or potluck.
6-lb. bone-in ham
8-oz. jar mustard
16-oz. pkg. brown sugar
24 dinner rolls, split
Place ham in a large slow cooker; cover with water. Cover and cook on low setting for 8 to 10 hours, until ham is very tender. Drain; let cool. Shred ham and return to slow cooker; stir in mustard and brown sugar. Cover and cook on low setting just until heated through. Serve on rolls. Makes 24 mini sandwiches.
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