1		(8 oz.) cream cheese, softened
1/2		cup butter, softened (no substitutions, no margarine, no unsalted butter)
1/4		tsp. vanilla
3/4		cup powdered sugar
2		tbls. brown sugar
1		cup mini chocolate chips (divided 3/4 cup and 1/4 cup)
3/4		cup chopped pecans

Cream together cream cheese, butter and vanilla until fluffy in medium bowl. Mix in powdered sugar and brown sugar until well blended. Stir in 3/4 cup mini chocolate chips. Cover and refrigerate 2 hours. Shape into ball on plastic and refrigerate 1 hour or more in plastic wrap. Then roll in chopped pecans and remaining chocolate chips. Serve with graham crackers. Yields approximately 1 lb. cheese ball. Terri Combs, Sedalia, Mo.
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Cream Cheese Cupcakes

2		(8 oz.) pkgs. cream cheese
3/4		cup sugar
2		large eggs
1		tsp. vanilla
1		box vanilla wafers
1		(20 oz.) can cherry pie filling
		Paper baking cups

Preheat oven to 250 degrees. Mix cream cheese, sugar, eggs and vanilla until smooth. Place paper baking cups in muffin tin. Then place a vanilla wafer in each paper baking cup. Fill baking cups 3/4 full. Place in oven and bake for 30 minutes. When the cupcake is cool, top center with cherry pie filling. Yields 18 servings. Margy Schowe, Union, Mo.
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Cashew Crunch

1		lb. white sugar
1		lb. butter
1		lb. raw cashews

Put all ingredients in heavy, 3-quart (or larger) saucepan. Cook over medium-high heat, stirring continuously. Cook until brown. Dump on buttered wax paper. When cold, break into pieces. Yields 2 lbs. Kathryn Miller, Sturgeon, Mo.
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Veggie and Meat Roll

1		(16 oz.) carton sour cream
1		(8 oz.) pkg. cream cheese, softened
4		green onions, chopped
1/4		green pepper, chopped
1		stalk celery, chopped
1		(2.5 oz.) pkg. Buddig meat, any flavor, chopped
1		(5 to 10 oz.) can black olives
1		(10 count) pkg. flour tortilla shells

Mix together sour cream, cream cheese, green onions, green pepper, celery, Buddig meat, and olives (if desired). Spread mixture on tortilla shells. Roll up shell and slice as finger food. Slices can be as thick as you want. Yields approximately 36 slices. Vicky Christoffer, Shelbyville, Mo.
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Meat and Onion Cheese Ball

1		(2.5 oz.) pkg. Buddig meat, any flavor
3		green onions
3		(8 oz.) pkgs. cream cheese
1		tbls. A-1 sauce
1		tbls. Worcestershire sauce
		dash garlic salt
1/4		cup chopped pecans parsley flakes

Chop meat and onions very fine. Mix cream cheese, A-1 sauce, Worcestershire sauce and garlic salt until soft. Add meat and onions to cheese mixture. Mix well and roll into a ball. Put pecans and parsley in a bowl and roll ball into this mixture until well coated. Chill and serve with crackers or chips. Yields approximately 11/2 lb. cheese ball. Angie Rothove, Westphalia, Mo.
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Bacon Wrapped Water Chestnuts

1		lb. bacon, cut strips in half
2		(8 oz.) cans whole water chestnuts
Sauce:
1		cup ketchup
1/2		cup brown sugar

Preheat oven to 350 degrees. Wrap bacon around water chestnuts. Secure with a toothpick. Place in baking dish. Bake for 40 minutes, turning once. While water chestnuts are baking, mix together the ketchup and brown sugar in a small bowl. Remove water chestnuts from oven. Drain bacon grease from dish. Dip each water chestnut in sauce and return to baking dish. Bake an additional 20 minutes, or until done. Yields 30. Judith A. Sachs, Flinthill, Mo.
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Yum-Yums

1		cup sugar
1		egg
1/4		lb. butter
1		cup dates (cut fine)
1		tsp. vanilla
2		cups Rice Krispies
3/4		cup chopped nuts
1		(14 oz.) pkg. flaked coconut

Mix first five ingredients and put in skillet. Heat 6 minutes. Add Rice Krispies and chopped nuts; mix. Make into balls and roll in coconut. Yields 4 dozen. Miriam Yoder, Clark, Mo.
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Party Crab Tidbits

1		(5 oz.) jar Kraft Old English cheese spread
1/2		cup butter, softened
1/2		tsp. seasoned salt
1/4		tsp. garlic powder
1		tbls. mayonnaise
1		(6 oz.) can crabmeat, drained
6		English muffins

Blend cheese and butter until smooth; add seasoned salt, garlic powder, mayonnaise and crabmeat. Mix well. Split muffin in half and spread with mixture. Cut each half into 6 pieces. Place on baking sheet and freeze until solid. Place in Ziploc bag and put in freezer. As needed, bake without thawing at 400 degrees for 10 minutes or until lightly browned. Serve hot. Yields 36 pieces. Arlene Schmiedeskamp, Quincy, Ill.
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Party Punch

1		pkg. orange/pineapple Kool-Aid (makes 2 quarts)
1		qt. pineapple juice
1		2-liter bottle ginger ale or Sprite
2		qts. orange sherbet

Prepare Kool-Aid according to package directions. Put ice in punch bowl. Add Kool-Aid, pineapple juice and ginger ale. Top with scoops of sherbet. Yields 48 one-cup servings. Jennifer Zimmerman, Tunas, Mo.
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Party Cheese Ball

2		(8 oz.) pkgs. Philadelphia brand cream cheese, softened
2		(8 oz.) cups shredded Cracker Barrel sharp natural Cheddar cheese, softened
1		tbls. chopped pimento
1		tbls. green pepper, chopped
1		tbls. onion, finely chopped
2		tsp. Worcestershire sauce
1		tsp. lemon juice
		dash of cayenne pepper
		dash of salt
1		cup pecans, finely chopped

Combine softened cream cheese and Cheddar cheese. Mix until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape into a ball and roll in nuts. Yields approximately 11/2 lb. cheese ball. Other options: Roll in finely chopped parsley or beef. Mahlon J. Miller, Clark, Mo.
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