Recipe(tried): Cheesy Chili Cups, Pumpkin Cheese Spread, Brussel Sprouts with Bombay Dip, Sweet and Sour Chicken Wings

Don't know that these are unique but have always been favorites at our holdiay open houses. Enjoy

Cheesy Chili Cups

24 won ton skins
1 cup shredded cheddar cheese
1/3 cup ricotta cheese
1/2 cup canned green chilies, drained and finely chopped
1 tablespoon chives
1/4 teaspoon ground cumin
1 tablespoon salsa
48 rip olive slices

Spray 24 miniature muffin tins with nonstick cooking spray. With 3 inch cookie cutter, cut wonton skins into circles. Place 1 in each muffin cup, molding it to the cup. spray lightly with additional cooking spray. Bake in a preheated oven at 350 for 7 minutes or until golden. Remove from tines and place on cookie sheets. In a medium sized bowl, combine cheese, chilies, chives, cumin and salsa. Mix well. fill each cup with 2 teaspoons cheese filling. Top with 2 olive slices. Bake an adiitional 10 minutes. Serve warm or cold. left over pieces of the wonton skis may be sprinkleed with your favorite herb and baked until golden and used for dippers.

Pumpkin Cheese Spread

1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1 1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2-4 tablespoons sweet or dry sherry

Line a 4 cup mold with plastic wrap. In small skillet, melt butter. Saute pecans for 1 minute or until golden. In large bowl beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough sherry to make desired spreading consistency. Spoon into mold. cover and refrigerate at least 8 hours or until firm enough to hold shape. unmold onto serving plate. Press pecans on top. Serve with crackers.

Brussel sprouts with Bombay Dip

3 10 ounce packages frozen baby brussel sprouts
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
2 teaspoons sugar
1 teaspoon curry powder
Orange sections and lettuce leaves

Heat salted water to boiling. Add brussel sprouts. Cover. Heat to boilling and cook for 6-8 minutes or till tender. Drain and refrigerate. Mix remaining ingredients except oranges and greens. Cover and refrigerate for a least 2 hours. To serve, arrange orange sections and brussel sprouts on greens around dip.

Sweet and Sour Chicken Wings

2 1/2 pound chicken wings
1/2 cup flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper seasoning
3 tablespoons cooking oil
3/4 cup sugar
1/2 cup vinegar
1/4 cup unsweetened pineapple juice
1/4 cup ketchup
1 teaspoon soy sauce

Rinse chicken; pat dry. Cut off and discard wing tips. cut each wing at joint to make 2 sections. In a shallow dish, combine flour, garlic salt and lemon pepper seasosning; coat chicken pices with flour mix. heat oil in a 12 inch skillet; add coated chicken pieces and cook till browned, turning occasionally. Remove chicken from skillet and arrange pieces in a shallow baking dish. In a medium saucepan, combine sugar, vinegar, pineapple juice, ketchip and soy sauce; heat to toiling, stirring to dissolve sugar. Pour over chicken. Bake uncovred at 350 for 30 minutes, turning pieces over after 15 minutes. Makes 24-30 pieces. I have often made this a day before and reheated it successfully.

I would like to give credit to those whom gave me the recipes but the only one I know is the last and it was from Midwest Living Magazine a few years back.