Ingredients

• 1-8oz pkg Shredded or Fancy Cheddar Cheese
• 1 loaf french bread (cut in 1 inch slices)
• 1/2 cup butter
• 1 tbl lemon juice
• 1 tbl worcestershire sauce
• 1/2 tsp garlic salt
• 1- 6 oz. can flaked crabmeat
• 1 oz. pimentos

Directions

Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce and garlic salt, mix well. Process in blender until smooth. In a bowl, fold in crabmeat and pimientos, mix well. Slice bread into half inch slices and spread on crabmeat mixture. Place on ungreased baking sheet. Bake at 350(F) for 15 mimutes. Serve immediately.

Ingredients

• 1 lb. peeled crawfish tails
• 1 tbl. butter or olive oil
• 1 (13.5-oz,) can artichoke hearts, drained and quartered
• 1 (14.75-oz.) can whole-kernel corn
• 3 ozs. cream cheese
• About 1/2 cup shredded Parmesan cheese
• 1/2 cup mild picante sauce or more if desired
• 1/4 cup chopped green onions
• Crackers (or pasta)

Directions

1. In a small skillet, sauté crawfish tails in butter or olive oil for about 2 minutes. Do not overcook; you will be reheating them.

2. In a bowl, combine crawfish, pan juices, artichokes, mayonnaise, cream cheese, Parmesan and picante sauce. Stir in green onions.

3. Pour into a greased pie plate or small casserole dish and bake at 350 degrees for about 20 minutes or until hot. Serve as a dip on crackers or as a topping for pasta.

Makes about 2 1/2 cups for a dip or serves 4 or 5 over pasta.

Source: The Advocate – Baton Rouge, La

Ingredients

• 2 – 8 oz. pkgs. cream cheese
• 2 tsp. chopped garlic
• 1 1/2 tsp. salt
• 14 oz. can artichoke hearts, drained and chopped
• 1/3 cup sliced black olives
• 7 green onions, chopped
• 6 Tblsp. sun-dried tomatoes chopped
• 1/4 cup fresh chopped parsley
• 1 tsp. fresh chives chopped

Directions

Soften cream cheese. Blend all other ingredients with cream cheese. Refrigerate overnight to blend flavors.

* Serve with chips or bread.

Ingredients

• 1 lb. ground beef
• 1 (14 1/2-oz.) can diced tomatoes, with basil, garlic and oregano
• 1/2 tsp. garlic powder
• 1 (0.7-oz.) pkg. Good Seasons dry Italian seasoning
• 1 cup seasoned croutons, crushed
• 2 (8-oz.) cans crescent rolls
• 1/4 cup butter, melted
• Parmesan cheese, to sprinkle

Directions

1. Brown ground beef over stove-top on medium-high heat. Place in slow cooker. If you have one of the slow cookers in which the insert is used on stove top to brown, this is a good recipe to use it for.

2. Add in diced tomatoes, garlic powder and dry Italian seasoning.

3. Crush croutons and add to mixture in slow cooker. Cook on Low for 4 hours. Remove mixture from cooker using a slotted spoon.

4. Separate crescent triangles and seam two triangles together to make a rectangle. Continue with process until you have 4 rectangles.

5. Place a large spoonful of meat filling into each one. Carefully roll up and place on a cookie sheet. Brush outer portion of each with melted butter and sprinkle Parmesan cheese over all.

6. Bake in a 350-degree oven for 10 to 12 minutes, or until browned. When slightly cool, slice each rectangle into bite-sized pieces. Serve warm

Ingredients

• 1 cup butter, softened
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 2 cups all-purpose flour
• 2 cups crisp rice cerea
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper

Directions

Stir together butter and cheeses until blended. Stir in flour and remaining ingredients. (Dough will be stiff.)

Shape dough into 3/4-inch balls, and place on an ungreased baking sheet.

Bake at 325° for 20 minutes. Cool on wire racks. Store in an airtight container.

Makes 5 dozen