Holiday cheese Ball

2-8oz. Packages of cream cheese

1 8 -1/2oz. Can of crushed pineapple, drained

2 servings of chopped pecans or walnuts or both

1/4 cup green pepper, chopped

1/4 cup of chopped celery

2 teaspoons chopped onion

1 teaspoon of seasoned salt

Soften cream cheese and add the rest of the ingredients, saving 1 cup from the nuts. Mix well

and form in a ball and roll in the reserved nuts. Chill we ll and serve with assorted
crackers.

Rocky Road Fudge

2 glasses of semisweet chocolate chips

1 – 14oz. can of sweetened condensed milk

2 tablespoons of butter or margarine

3 servings of salted dry roasted peanuts

1 - 10-1/2oz. package of miniature marshmallows

Inside a saucepan, combine the chocolate chips, milk as well as the butter.

Cook stirring constantly, over medium heat until the chocolate

chips are melted and the mixture is smooth. Remove from heat

and stir inside the peanuts along with the marshmallows. Spread in to a

greased 13” X 9” X 2” baking pan. Refrigerate until firm and cut

into squares.

Salmon Spread

1/2 pound salmon, cooked

3 teaspoons cold pressed extra virgin olive oil

1/8 teaspoon cayenne pepper

1/2 teaspoon basil

1/4 cup fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Blend salmon in blender. Gradually add oil. Add the remaining ingredients and continue blending until mixture is smooth. Cover and store in refrigerator. Serve chilled.

Pumpkin Spread

2 cups pumpkin, cooked

3/4 cup fructose

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground clover

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

Mix above ingredients together and stir frequently more than a low heat for Ten mins. Let cool for A half-hour and refrigerate.