Appetizers, Beverages, and Munchies

Appetizers, Beverages, Munchies

My mother, now 91, used to do a lot of entertaining,
and this is one of her favorite appetizer recipes.
It makes a nice hostess or Christmas gift, too.


1/2 lb. blue cheese
1 (8oz) pkg. cream cheese, softened
1/4 cup butter, softened
1 Tbsp. chopped chives
1 Tblsp. brandy
1/4 cup chopped ripe (black) olives
1/4 cup chopped toasted almonds

Cream together the blue cheese,
cream cheese and butter.
Add chives, brandy, olives and almonds*.

Refrigerate to allow flavors to meld, but allow
to come to room temperature before serving.
(May be frozen, as well.)

Serve with crackers or melba toast.
(Especially good with Keebler's Wheat Toasties
or any wheat bread or cracker.)

Makes 2 cups, but of course may be
easily doubled, tripled, etc.

*The original recipe omits the almonds
within the spread, and sprinkles them on top,
but I prefer to incorporate them into
the spread to begin with, especially when
freezing in crocks to use later as gifts.

Bacon Dates

makes about 150

1 lb raw bacon strips
3 boxes (6 oz size or bigger) PITTED dates
1 box toothpicks
at least one cookie sheet
WITH COMPLETE SIDES! (very important!)

1. cut bacon into thirds

2. take a date and wrap with 1/3 strip
bacon; toothpick closed.

3. place in cookie sheet with foil lining
(makes cleanup easier)

4. repeat until you have used all the dates.
(I usually have some bacon left over -
use for breakfast!)

5. place in a 325 oven for at least 30 minutes
(if you use a cookie sheet without sides,
you WILL have a grease fire in your oven!
I usually prop the oven door open
approx 1" with a small ball of foil)

6. after 30 minutes monitor until bacon
is cooked to your liking...

7. remove from oven and take "treats" off quickly;
place on plate or waxed paper.

8. can be made ahead of time and frozen -
reheat for approx 10 minutes on 275 oven.


Jeans Tuna Ball

1 Large can of white tuna...drained
1 Large package of Cream Cheese
Philadelphia is the best.
1 Jar of capers....size depending on
how much you like capers
1/2 Onion finely chopped
dash of Worcestershire sauce
some garlic finely chopped or
garlic powder if you like garlic
1 cup or more of chopped walnuts or
parsley if you don't like walnuts or if
it is Christmas

Mix every thing except the walnuts
(or parsley if you are using it)
Be sure to blend well - using a blender if you like,
then make into a ball and cover with chopped walnut.

Chill. Serve with crackers.
This goes well with wine or beer or
any drink and you can serve the next day
on toast, if there is any left.

Which there usually isn't!

Crazy Crust Pizza

1 lb. ground beef
1 lb. sausage
Brown together and drain.

1 c. flour
1 tsp. salt
1 tsp. ground oregano
1/8 tsp. pepper
2 eggs
2/3 c. milk

Mix batter ingredients together.
Pour onto lightly greased & floured pizza pan.

1/4 c. chopped onion
1 can mushrooms, drained
1 small can pizza sauce
1 pkg. mozzarella cheese, shredded
1 pkg. cheddar cheese, shredded
**And any of your favorite pizza toppings.

Arrange meat, onions & mushrooms
on top of pizza batter.
Cook at 425 degrees for 25 minutes
or until crust is done.

Drizzle with sauce, sprinkle any of your
favorite toppings on now and top with cheese.

Return to oven for 10-15 minutes
or until cheese is melted.

from Peggy of Country Kitchen


2 cups Bisquick
1 pound cheddar cheese, grated
1 pound pan sausage, raw
1 pkg. pork flavored shake n bake
jalapeno slices

Combine Bisquick, sausage,and cheese.
Mix well. Flatten a small amount of the
mixture and form into a circle.

Place a jalapeno slice in each circle.
Close up the circle and roll into a ball.
Coat each ball with the shake n bake.

Place in baking sheet
and bake 20 min. @ 325 degrees

Appetizer: PIZZA

2 medium pita breads (about 6 inches)
2 sliced tomatoes
4 minced garlic cloves
bunch of fresh basil
8 teaspoons of extra virgin olive oil
1/2 cup shredded mozzarella cheese

Separate each pita into two.
Spread 1 minced garlic clove onto each pita round.
Arrange 4-6 basil leaves over garlic.
Top with 3 slices of tomatoes.
Sprinkle about 2 tablespoons of shredded cheese on each
and drizzle 2 teaspoons of olive oil on each.

Bake on cookie sheet in 400 degree oven for about 15 minutes or until cheese melts and pizzas are bubbly.
Serve immediately.

Makes 4 small pizzas

Banana Energy Balls

1 extra ripe, medium banana
1/4 cup peanut butter
1/4 cup chocolate chips
2 tablespoons honey
1 1/3 cups natural wheat and barley cereal
1/3 cup peanuts -- finely chopped

Mash banana; measure 1/2 cup.
Combine banana, peanut butter and chocolate chips
in large bowl.
Heat honey in microwave 15 seconds or until hot.
Add banana mixture; stir 30 seconds.
Add cereal; mix well.
Cover; set aside 30 minutes.
Form balls using 1 tablespoon mixture,
then roll in peanuts.
Store in airtight container.

Bacon Appetizer Crescents

1 package cream cheese -- (8 oz.)
8 slices bacon -- crisp, crumbled
1/3 cup parmesan cheese (not in can) -- (1 1/2 oz.)
1/4 cup onion -- finely chopped
1 tablespoon parsley -- chopped
1 tablespoon milk
2 cans crescent rolls -- (8 oz each)

Preheat oven to 375 degrees.
Grease cookie sheet.
Beat above ingredients till well blended
Spread mix on crescent rolls and bake
approximately 10 minutes or until rolls are done.
Serve hot.

Spinach or Chili Cheese Puff

10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 carton 24 ounces cottage cheese
1 cup shredded cheddar cheese
1 stick (1/2 cup) melted butter
1 can chopped green chilies
or one 10 once package
of frozen chopped spinach, thawed.

Preheat oven to 350 degrees.
In large bowl beat eggs, add flour and baking powder,
add cheeses and chilies or spinach, add melted butter
and pour into greased 9x12 inch glass baking dish.
Bake for 45 minutes, allow 5 minutes
before serving before cutting into squares.
Serves: 10

Watermelon Slush

Ingredients for 7 servings:

8 Cups cubed seeded watermelon
1/4 cup sifted powdered sugar
1 (6-ounce) can frozen lemonade concentrate,
thawed and undiluted
Mint sprigs (optional)

Place watermelon in a large bowl; cover and freeze.
Place half of frozen watermelon, half of powdered sugar,
and half of concentrate in a blender,
and process until smooth.
Pour mixture into individual glasses.
Repeat procedure with remaining watermelon,
powdered sugar, and concentrate.
Garnish with mint sprigs, if desired.
Serve immediately.

Cheese Balls (for 4-8 balls)

4 pks. 8 oz. cream cheese
16 oz. mozzarella cheese
16 oz. colby cheese
16 oz. monterrey jack cheese
16 oz. almond slices
1 bottle worcestershire sauce

For each bach use 1-8 oz. cream cheese softened.
Cut other 3 softened blocks of cheese into 4ths,
& use 1/4 of each kind for each batch.
Add 2-3 tbsp. worcestershire sauce to each
& a tbsp. of liquified onion(blender).
Each bach can be used to make 1 lg. ball
or several small ones.
Spoon onto sliced onions & roll into a ball.
Wrap in plastic wrap & chill.
( I buy a variety of store brand crackers to serve with).

Chocolate Covered Pretzels

Melt a little butter on low.
Add some semi-sweet choc. chips
& stir & melt on very low.
Dip pretzels in & arrange a single layer
of pretzels on waxed paper,
topped by another waxed paper & another single layer
of chocolate covered pretzels, etc...
(store in fridge, because chocolate will melt).

Another version has a Hershey's Kiss
placed on a small size pretzel,
and put in low temp oven just until Kiss is melted.

Orange Beverage

12 oz froz. O J 2 c water
1 c sugar 1 capful vanilla
2 c milk 22 ice cubes

Blend in Blender.
Top with a scoop of
vanilla ice cream or orange sherbet.

Fruit, Cheese, and Deli Meat Tray

Make a tray of cubed fruit & cheeses
with a slice of deli thin sliced meats wrapped around it
& a toothpick in center & serve with a dip.
Ranch dressing near meat & cheese.
Fruit flavored yogurt mixed with soft cream cheese
with maybe a touch of fresh lime, near fruit & meat,
& Bearnaise sauce with both.
I would add some steamed but still crunchy
bite size pieces of broccolli here & there.

Stuffed French Rolls

1 pound Salami, ground or chopped fine
2 jars creamy sharp chedder spread
1/4 to 1/2 cup zinfandel or burgundy wine
6-8 sour french rolls (Whole not cut)

Mix salami, cheese spread and wine together.
With a knife, take centers out of french rolls
and stuff with salami mixture.
Chill overnight and slice before serving.

Crab Dip

1 small can of white crab meat
8oz pkg.cream cheese
cocktail sauce
1 small onion

Drain crabmeat throughly.
Let cream cheese soften.(about 1 hr)
Chop onion very fine.
Put all ingredients in bowl mix well with hands.
Shape into a ball refrigerate.
Before serving, pour cocktail sauce over top.
Serve with wheat crackers.

Veggie Pizza

2 cans Pillsbury crescent rolls
One 8 ounce package cream cheese (do not use light)
2 cups mayonnaise (may use light)
1 package Hidden valley dressing mix
1 egg slightly beaten
broccoli, tomatoes, cauliflower, onion, bell pepper, carrots

In rectangular cookie sheet, spread rolls out
to make crust and brush with eggs.
Bake at 375 degrees until done and let cool.
Mix cream cheese, mayonnaise,
and dressing mix until spreadable.
Spread crust and layer with finely chopped vegetables.
Sprinkle with cheddar cheese or melt Velveeta cheese
in microwave and drizzle on top.
Chill and serve.

Finger Foods

Scallops wrapped with bacon and fried or baked
are YUMMY and easy to do.
Just stick a toothpick in each
and you don't get your fingers messy.

Quick and Easy Appetizers from Kraft

* Marinate cooked shrimp in Kraft Italian Dressing
for several hours in the refrigerator.
Drain and arrange on picks with pitted ripe olives.

* Marinate fresh mushroom caps
and cooked artichoke hearts in Kraft Caesar Dressing
for several hours in fridge. Drain and serve on picks.

* Spread thin ham slices with Philly cream cheese.
Roll up and chill. Slice into 1 & 1/4 inch pieces.

* Combine flaked crabmeat with enough Kraft Real Mayo
to moisten. Season with curry powder.
Serve as a spread with melba toast or sesame crackers.

* Spread one 8 ox pkg Philly cream cheese with chutney. Serve with crackers.
(Also Delicious with salsa or "Picka Peppa" sauce..
..has a parrot on the label)

* Stuff large mushroom caps with Philly cream cheese
blended with bacon and horseradish, chives or onions.

* Saute shrimp or scallops in Parkay margarine.
Season with dill weed.
Serve in chafing dish or over a warmer.


1/2 cup oil
1 pkg. Hidden Valley Ranch dressing (dry)
1 tsp dill weed
1 tsp garlic powder
1/4 tsp lemon pepper
1 box cheez-its
2 cups pretzel nuggets (I use the skinny sticks)
1 cup oyster crackers
1 box Keebler Munch Ems, Ranch flavor
1 box Keebler Munch Ems, another flavor
1 1/2 to 2 cups dry roasted peanuts

Combine first five ingredients and mix well.
Mix other ingredients in large bowl
(I use Tupperware {large} Salad bowl).
Pour liquid mixture over crackers.
Stir till all oil is absorbed.
Seal in bowl or zip loc bag and
stir about once an hour for 3 to 4 hours.

**you can add any crackers that you choose.
I have experimented with many different ones
and it is always good. This makes a big batch and
usually takes me from Thanksgiving through Christmas.

Here's a really great recipe for parties or just lil get togethers or social gatherings...they are wonderful....

Sausage Pizza Thingies

1 lb sausage
2 8oz boxes cream cheese
1 2oz Crumbled blue cheese - with all the cheeses
1 pkg of 12 English muffins.

Brown the sausage.
Once browned, drain all grease off the sausage.
Mix in cream cheese and blue cheese.
Spread generously on the 1/2 english muffin.
At this point, I usually put them in the freezer
for the top to get hard, and then cut in 4ths,
like a pie (triangles).
The night of the party, put them in the oven
at 350 degrees until the top is brown.
Then serve hot.

Ham and Cheese Sandwich Bites

2 packages Brown N Serve Rolls
1 1/2 tspn. minced onion
16 Ham Slices
1 1/3 Tbsp. poppyseed
12 - 14 Swiss Cheese Slices
1 1/2 Tbsp. prepared Mustard
1 stick melted margarine
1/2 tspn. worcestershire

Slice the rolls in half lengthwise so that you have
a layer of tops and a layer of bottoms.
Leaving the bottoms in the foil pan,
layer the sliced ham and swiss cheese on top.
Replace the top of the rolls.
Mix the remaining ingredients and
pour half over each pan of rolls.
Cover with foil and
bake at 350 degrees for 15 - 20 minutes.
Slice into 24 sandwich bites per pan.

**note: Our family likes american cheese too.
I've fixed these with both cheeses or just one type.
These are great to take to an office or school party,
family get together or church breakfast.
We eat these for all meals if wanted.

Ham Pate

2 - 3 oz. packages cream cheese
1 lb. cooked Ham, what ever is on sale in the deli is fine
3 TBSP. finely chopped pecans
3 TBSP grated onion
1 TBSP Milk
Stuffed Green Olives

In your food processer, ground the ham till it has no lumps,
(resembling potted meat).
Combine 1 of the 3 oz. pkgs of cream cheese (room temp), onion and pecans.
(You really have to do this with your hands).
Line a 2 cup mold (or bowl) with plastic wrap.
Spoon mixture into mold and press firmly.
Cover and chill at least 3 hours.
Unmold on a serving plate.
Beat remaining 3 oz. cream cheese
and the 1 TBSP of milk till smooth.
Ice the ham mold with this.
Slice the pimento stuffed olives and lay slices around
the outer top edge of the mold.
You can lay a sprig of fresh parsley
on the side of the plate for color.
Serve with Nabisco Toasteds.......or cracker of your choice.

***I have done this for Valentine parties and for wedding parties when I molded this in a heart shaped pan.

I know this sounds extremely gross but they are to die for!
A friend of my mom's makes these for weddings
and showers and they are real cute and very yummy!!
Try it sometime, trust me!!

Green Bean Sandwiches

{some steps must be done ahead of time}

2 cans of drained S & H whole green beans
1 bottle of zesty Italian dressing
1 pkg. Phil. cream cheese (room temperature)
2 loaves VERY FRESH square sandwich bread
1 pkg. Hidden Valley Ranch mix
1 tsp. mustard

1. Pour dressing over drained green beans,
cover and let set overnight.
Drain and keep juice off beans.

2. Mix cream cheese, 2 teaspoons Ranch dressing mix,
1 tsp. mustard together.
Taste, it may need a little dressing or mustard to your taste. If too stiff to spread, add a little mayonnaise.
Cut crust off bread and save for croutons.

3. Place wax paper on counter and put 3 or 4 slices of bread at a time and roll flat with rolling pin on both sides.

4. Spread mixture on bread. Put 3 beans on a slice.
Roll up, turn seam down. Place in tupperware dish.
Let chill overnight. Cut into slices before serving.
They will look similar to pinwheels.

**NOTE - I don't think you HAVE to use S & H beans.
That's just what the recipe said.

My friend makes these cheese buscuits
as appertizers often for parties.
The difference she makes is she cooks them
in a mini-cupcake pan so they are bite size.

Red Lobster Cheddar Biscuits

2 cups Bisquick
1/2 cup cold water
3/4 cup sharp cheddar cheese, grated
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Mix first three ingredients.
Bake at 450 degrees Fahrenheit for 8-10 minutes
then brush with the butter and spices.

Red Lobster Cheese Biscuits

1 cup milk
1/3 cup mayonnaise
1 tablespoon sugar
2 cups self-rising flour
1/4 cup Kraft's American Cheese®, grated
liquid margarine
garlic powder
Cheez Whiz®

Combine milk, mayonnaise, sugar, and flour.
Beat with mixer at high speed, until smooth and
completely combined (about 1 minute).
Remove beaters. Use rubber spatula
to streak the dough with 1/4 cup Cheez Whiz®.
Drop batter equally between 10 paper-lined muffin wells.
Drizzle top of each with teaspoon liquid margarine
and dust each with a little garlic powder plus
1 scant teaspoon additional Cheez Whiz®.
Bake at 350 degrees 25 to 30 minutes
or until golden brown and tripled in size.
Cool in pan on racks for 30 minutes.
Add only enough flour so batter drops from spoon.

The ladies of my church usually bake these for church funtions. They are GOOD...I never get enough!! I have learned how easy they are..thought you might enjoy them..


3 cups of Bisquick
1 lb. hot sausage
10 ounce nippy(sharp) cheese

Combine ingredients thoroughly and shape into 1/2 inch balls.
Place on a greased cookie sheet. Mash down with a fork.
Bake for 18 to 20 minutes in a hot oven (about 375 degrees)

RE: Sausage Balls

I've seen it with and without liquid. When I saw the recipe
the other day I decided to give it a go without liquid.
It worked. It required a little warm balling of the dough,
but the balls did stay together. I have seen up to
1/4 cup of liquid in these bisquick/sausage/cheese recipes.
I suspect if the sausage or cheese were not particularly
moist that a liquid would be absolutely necessary.
I think working with spoons of liquid to reach the desired
doughiness is probably the best way to go.

BYW, I have nuked and drained a box of frozen chopped spinach
and added it to the sausage/cheese/bisquick mixture.
Then, of course, additional liquid is not necessary.
I like the combination. But, then, I like spinach.

RE: Sausage Balls...

I have never had any trouble making the sausage balls,
but for me the secret was mixing
with the "best untensils around", your hands. <grin>

Mixing the raw pound of sausage with the grated cheese
(I use 1 lb. rather than 10 oz.)
and 3 cups of buscuit mix is very easy and plenty moist, especially if your cheese is room temperature.
It just takes a little more time to work it.

Sausage and Cheese Balls - I and II


4 cups Bisquick
1-1/2 pound sausage
10 ounces shredded cheddar cheese

Don't cook sausage.
Mix all ingredients together and shape in small balls.
Place on cookie sheet and bake at 375 degrees until brown.



1 lb. sausage
1 lb. cheddar cheese
3 cups Bisquick
3/4 cup water

Mix ingredients and form into balls.
Bake at 400 for 12-15 minutes

Jezebel Dip

Sauce: 1 cup Apricot Preserves
2/3 c. Apple Jelly
5 T. prepared brown mustard (but yellow will do)
1/4 c. prepared Horseradish
1 tsp. coarse-ground Black pepper

Combine all the sauce ingredients a day or two ahead.
(Although the sauce is good from the start,
and it keeps indefinitely)

Lay two (2) 8 oz. blocks of cream cheese side by side
in a pretty tray and cover with the sauce.

Accompany with snack crackers. Yum!
It is one of those things that you can't eat just one.

The sauce is also good with smoked meat
on little sandwiches.

Fruit Tray with Dip

Another really good recipe that is fast and easy is to wash fruits
like peaches, pears, apples, nectarines, strawberries,
(fresh fruits that can be sliced in finger wedges).
Fix a bowl of 1 qt water and the juice of one or two lemons.
As you slice the fruit, put it into the bowl of lemon water.
This will keep the fruit from turning brown.
(Leave the strawberries whole.)

Drain and put in plastic bags until ready to serve.

Mix: 1 jar of marshmallow cream and
1 8 oz. block cream cheese (softened)

Put the cheese mix in a pretty bowl in the center of a tray
and the fruit wedges around and serve.
Really easy!

Black Bean Dip

8 oz Neufchatel cheese, softened
1/2 to 3/4 cup cheddar cheese, grated
3 Tbs green onions, diced
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne
1 dash salt, Optional
1+1/2 tsp lime juice (fresh squeezed preferred)
Water, as needed to smooth
1/2 cup canned black beans, lightly drained

Combine and mix well, all ingredients except the black beans.
Add beans and beat lightly.
Refrigerate and spread on crackers or tortilla chips.
P.S. the amount of cayenne pepper in the recipe varies drastically
depending on how fresh or old your cayenne is.
I created this recipe with old cayenne and used 1 tsp. per batch.
When I ran out and bought fresh cayenne, I
nearly scalded myself with that same 1 tsp. and reduced
it to approximately 1/2 tsp.

Spinach/Bread Stuffing Balls

1/2 lb. frozen spinach (chopped) (10 oz. box will work)
3 beaten eggs (substitute okay)
1 clove minced garlic
1 small minced onion
1/4 cup parmesan cheese
1/4 tsp. pepper
1/4 cup melted butter
2 cups dried stuffing mix
1/4 tsp.thyme

Drain spinach.
Mix with beaten eggs, onion, garlic, spices and cheese.
Stir in stuffing mix.
Shape in balls and put on greased cookie sheet.
Top with melted butter.
Baker at 350 degrees for 20-30 minutes.

Picante-Cheese Dip

1 1/2 pounds ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 pound processed cheese (Velveeta)
1 stick margarine
1 onion, chopped
2 tbsp. chili powder
1 cup picante sauce

Brown meat and onion. Drain.
Add all ingredients to crockpot and cook on low heat
until cheese melts, about 1 1/2 hours.
Serve in crockpot with tortilla chips.

You may want to double or even quadruple the recipe
and give bottles as gifts. If you do give it away during
the holidays, you had better get a batch or two going
early because it takes at least two months
(three months is better) before it is ready.

Peach Cordial

3 lbs peaches, pitted and quartered
2+1/2 cups sugar
4 strips lemon peel, each about 2 inches long
1 stick cinnamon (approx. 4 inches)
4 whole cloves
4 cups vodka

Place the ingredients in a gallon jar.
Stir to dissolve the sugar.
Put in a cool, dark place for at least two months.
Strain through cheesecloth before serving.
Makes about 1+1/2 quarts.

( The jar should be loosely covered. Actually, not much
fermentation goes on in this recipe (it's really
more of a steeping process) but some bubbles do form.
It is best to be safe by loosely covering the jar
with a metal lid or aluminum foil.)

Hot Cocoa Mix

1 cup Cremora non-dairy creamer
1 cup Nonfat dry milk
3/4 C Sugar
1/2 c unsweetened cocoa

Mix ingredients.
To serve, spoon 2 heaping tsps into mug.
Add 3/4 cup boiling water.

To make Mocha Mix:

Add 1/4 cup instant coffee to above ingredients

Cinnamon Hot Cocoa

1 small box unsweetened cocoa
2 lbs of finely granulated sugar
8 cups of powdered milk granules
Some cinnamon sticks soaked in 1 tsp of cinnamon oil

When the cinnamon sticks have absorbed all the oil,
break them up into pieces.
Pour all other ingredients in a large bowl and mix thoroughly.
Add cinnamon stick bits evenly.
Bag in batches in ziplock bags
and let sit for a couple of weeks.
Use 2-3 Tblsp per cup.

Denny's Bacon Caesar Burger

I will give quantities for one burger,
and you can go from there.

1 Hamburger bun
1 Hamburger pattie
1 slice Romain lettuce
2 Hamburger slices of dill pickles
1 slice of red onion
2 slices of tomato
2 slices Monterey Jack cheese
2 slices of bacon cooked
1/4 C. Caesar dressing

Cook hambuger pattie and season with salt and pepper.
Toast the bun seperately,
put a little butter on each side of the bun,
and toast slightly in a skillet,
or you can even do this in the oven using the broiler.

Assemble like this:

Starting from the bottom bun...
Bottom bun
slice of romain lettuce
2 slices of tomatos
2 slices of pickle
hamburger pattie
2 slices of Monterey Jack cheese
2 slices of Bacon placed crossways
Ceasar Dressing
Top Bun

These tuna buns are easy to make and freeze well in foil.
I usually take a couple out,
warm them in the oven and put them,
along with a drink or two in a knapsack and find myself
a nice rock to sit up on the mountain and have lunch.

Tuna Buns

1 can tuna in water, canned
1 can ripe olives -- sliced
2 tablespoons pickle relish
1 each onion -- small
3 each eggs -- boiled and diced
3/4 package medium sharp cheese,
(8 oz. package -- cut in 1/4" cubes)
3/4 package Monterey jack cheese,
(8 oz. package -- cut in 1/4" cubes)
3/4 cup mayonnaise
16 each hamburger buns

Mix all ingredients together in large bowl.
Should have consistency of sticking together.
Add more mayonnaise, if necessary.
Spoon mixture in hamburger buns and wrap in foil.
Bake in 350 degree oven for 7 to 10 minutes
or until cheese is melting.

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