Cheddar Puffs

1/2 c butter softened
1 c grated cheddar cheese
1 1/4 c flour
1/4 tsp salt

Blend butter and cheese until fairly smooth, Stir in flour and salt. Knead lightly with hands. Roll 1 tsp at a time into balls. Place on cookie sheet. Bake at 375 for 14-15 mins. Serve hot.

Drunk Franks

1 pkg hot dogs
1/2 c chili sauce
1/2 c packed brown sugar
1/2 c bourbon

Cut hot dogs into bite size pieces. Combine chili sauce, sugar and bourbon in saucepan  Add hot dogs to sauce and simmer 30 mins.

Chestnuts Under Wraps

1 8 oz can whole water chestnuts, drained
1/4 c soy sauce
1/2 lb bacon cut in thirds

Marinate water chestnuts in soy sauce for 1 hr. Wrap 1/3 slice bacon around water chestnuts and fasten with tooth picl. Bake at 375 for 20 mins or until bacon is done. Drain and serve hot.

Kids Dogs

1 pkg hot dogs
3 cans biscuits (10/can)
Dijon mustard

Cut each hot dog in thirds. Flatten each biscuit slightly and spread with mustard. Wrap each hot dog in biscuit and pinch to seal. Bake at 400 for 10 to 12 mins or until browned.

Roquefort Dip

1 8 oz pkg cream cheese softened
2 c mayo
1 small onion finely chopped
1 pkg roquefort cheese, crumbled
1/8 tsp garlic powder

In mixing bowl combine cream cheese and mayo. Beat until creamy. Add onion, roquefort cheese and garlic powder and mix well. Refrigerate.

(good with cauliflower)

Hot Sombrero Dip

2 cans bean dip
1 lb ground beef, cooked
1 can green chilies
1 c hot salsa
1 1/2 c shredded cheddar cheese

Layer bean dip, ground beef, chilies and picante sauce in a 3 qt baking dish. Top with cheese. Bake at 350 until cheese melts about 10 or 15 mins.

Hot Broccoli Dip

1 16 oz Mexican processed cheese
1 10 oz can golden mushroom soup
1 10 oz box frozen chopped broccoli, thawed

In saucepan over medium heat, combine cheese and soup. Stir constantly until cheese melts. Stir broccoli into cheese-soup mixture. Serve hot with chips.