Marinated Cheese

submitted by Angela Sustala

1/2 cup olive oil

1/2 cup white wine vinegar

3 tablespoons chopped fresh parsley

3 tablespoons minced green onions

1 teaspoon sugar

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 cloves garlic, minced

1 (2 oz.) jar diced pimiento, drained

1 (8 oz: 5 1/2 x 2 x 1 inch) block sharp cheddar cheese, chilled

1 (8 oz.) package cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside.

Cut block of cheddar cheese in half lengthwise. Cut cross-wise into 1/4-inch thick slices; set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese. Serve with assorted crackers. Makes 12-16 appetizer servings.

French Toast Casserole

submitted by Angela Sustala

10 slices of white bread
8 oz cream cheese
12 eggs, whipped
1/2 cup maple syrup (room temperature)
2 cups milk
1 cup sugar

Grease a 9x13 baking dish. Put 5 slices of bread, cubed, on bottom of pan. Cube the cream cheese and put it over the bread in the pan. Cover with remaining 5 slices of bread, cubed. Whisk eggs, syrup, milk and sugar and pour into the pan covering the bread and cream cheese. Cover with tin foil and refrigerate overnight. In the morning, uncover and bake at 375 degrees for 45 minutes.

Chocolate Mint Cookies

submitted by Angela Sustala

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36-48 Andes mint candies

In a large saucepan, over low heat, cook butter, sugar & water until butter is melted. Add chocolate chips & stir until partially melted. Remove from heat & continue to stir until chocolate is completely melted. Pour into a large bowl & let stand 10 minutes to cool. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low & add dry ingredients, beating until blended. Chill dough one hour. Preheat oven to 350. Roll into balls & place on un-greased cookie sheet, two inches apart. Bake 8-10 minutes. While baking, unwrap mints & divide each in half. When cookies are brought out of the oven, put a mint half on each cookie. Let sit 5 minutes to melt and spread like frosting. Makes 3-4 dozen.

Bacon Appetizer Cresents

submitted by Angela Sustala

1 package (8 oz.) cream cheese, softened

8 slices bacon, crisply cooked & crumbled

1/3 cup grated parmesan cheese

1/4 cup finely chopped onion

2 cans (8 oz. each) refrigerated crescent dinner rolls

2 Tablespoons chopped fresh parsley

1 Tablespoon milk

Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley & milk until well blended; set aside. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoons of the cream cheese mixture. Cut each rectangle into 12 wedges, starting at short ends. Place, seam-sides down, on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Makes 8 dozen.

My Big Fat Greek Dip

submitted by Angela Sustala

1 (8 oz.) package cream cheese, softened

4-6 Tablespoons minced fresh chives

1 Tablespoon dried oregano

1 (8 oz.) container any flavor hummus

1 cucumber, peeled, seeded & chopped

3-4 plum tomatoes, seeded & chopped

1 (4 oz.) container crumbled feta cheese

1 can sliced black olives

1/2 cup chopped green onions

Baked pita chips

Mix cream cheese with chives & oregano. Spoon onto bottom of pie plate. Drop hummus by small spoonfuls evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed. Refrigerate. Serve with baked pita chips. Serves 10.

Double Baked Potato Casserole

Submitted by Angela Sustala

5 lb bag potatoes, peeled & boiled

1 package shredded cheddar cheese

1 large container (16 oz.) sour cream

1 small container (8 oz.) sour cream

1 package (8 oz.) cream cheese, softened

1 package bacon, fried crisp & chopped

2 stalks green onions, chopped

1 stick butter

Mash potatoes & add butter. Mix in cream cheese & large container sour cream using electric mixer. Put in 9x13 dish. Spread small container sour cream on top. Sprinkle onions, cheese & bacon on top. Bake @ 350 for 35 minutes or until cheese is melted. Serves a crowd!

dara's notes: Okay these are delicious - Angela served us these one of the first times we went to their house or they came to life group - I can't remember - but they are so so good!

Cheesy Garlic Biscuits

submitted by Mandy Cecil

2 cups baking mix
1 cup milk
2 cups shredded cheddar cheese
3 teaspoon garlic salt

Garlic Butter Spread:
4 T margarine spread
2 teaspoons garlic salt
1 ½ teaspoons dried parsley flakes

Mix all together and bake @ 375 for 10 to 15 minutes, or until the tops are lightly brown. After removing from the oven IMMEDIATELY put the garlic butter spread on top. Serve immediately!