Appetizers

Mom's Clam Dip

1 8oz package of cream cheese, softened
1 can clams
1/2 t onion powder (or to taste)
1 T Worcestershire sauce

Soften cream cheese.  Drain clams, reserving approx 1-2 tsp of the clam juice.  Combine all ingredients and mix until smooth.  Serve with Wheat Thins or Crudites.

Shannan's Chocolate Chip Cheese Ball

1 8oz package cream cheese, softened
3/4 c powdered sugar
3/4 c mini chocolate chips
1/2 c butter (no subs), softened
1/4 t vanilla
2 T brown sugar
3/4 c finely chopped pecans
Teddy Grahams or Graham cracker sticks for serving

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars and beat until just combined.  Stir in chocolate chips and refrigerate 2 hours.  Place cream cheese on a piece of plastic wrap and mold into a ball.  Refrigerate at least one hour.  Just before serving, roll in chopped pecans and serve with Teddy Grahams.  Note:  Teddy Grahams or stick graham crackers are needed because regular graham crackers are too soft.

My Deviled Eggs

18 eggs, hard-boiled, peeled
1 c mayonnaise
1 T brown mustard
1 t powdered Ranch dressing mix
1 t grated horseradish (from a jar)
Seasoned Salt

Slice eggs in half and put 24 of the white halves on a deviled egg plate.  Throw the other 12 halves away.  Mash 18 yolks with mayonnaise, mustard, Ranch dressing and horseradish together until smooth.  Add more mayo, if desired.  Scoop into egg whites and sprinkle with Seasoned Salt.


Christine's Stuffed Mushrooms

20-30 mushrooms
1/2 can diced green chilies
1 8oz package cream cheese, softened
garlic salt
paprika
seasoned salt
butter

Wash and remove stems from mushrooms.  Mix softened cream cheese with green chilies and stuff mushroom tops.  Place in a large baking pan with several tablespoons of butter in the bottom of the pan.  Sprinkle with paprika, seasoned salt and garlic salt.  Bake at 400 degrees for 12-15 minutes.  Serve warm.