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Appetizers

Apple Dip 
Submitted by Katie Bowman, Hagerstown, Md
Ingredients: 
8oz package cream cheese 
1 cup Powdered sugar(or more pending your preference) 
Jar ice cream topping caramel 
Crushed Heath bar or peanuts
Directions:
Let cream cheese come to room temperature 
Blend cream cheese and powdered sugar in blender 
Spread onto baking dish
(May need more than 1 package of cream cheese depending size of dish and more sugar to taste)
Heat caramel in microwave until runny (usually less than 30 secs. pending wattage)
Drizzle caramel all over cream cheese mixture
Sprinkle topping of preference
Serve with apple slices.

Buffalo Chicken Dip
Submitted by Rob Myers
Ingredients:
1 (8 oz.)pkg. PHILADELPHIA Cream Cheese, softened
1/2 cup FRANK'S RedHot Buffalo Wings Sauce
1/2 cup ranch dressing
2 Chicken breast (fully cooked) 
1/2 shredded cheese
Directions:
Crock Pot: Combine ingredients as directed above. Place mixture into small Crock Pot. Cover pot. Heat on HIGH setting for 1 hour until hot or it starts to bubble or on LOW setting for 2 hour. Stir, and serve with nacho chips, crackers or vegetables.

Chili Cheese Dip
Submitted by Katie Bowman, Hagerstown, Md
Ingredients:
8oz block cream cheese
1 can Hormel Chili (no beans preferably)
Shredded Mexican Cheese
Directions:
Preheat oven 350
Layer baking dish with room temperature cream cheese. 
(You may need more than 1 package pending size of dish)
Next layer chili on top 
Layer as much cheese on top of chili.
Bake until cheese is completely melted and bubbling.
Serve with corn chips. Tostitos Scoops are the best!!

Deer Jerky
Submitted by: Rob Myers, Greencastle, Pa
Ingredients:
Deer
1-1/2 tsp. of coarse pepper
2 tbsp. of liquid smoke
1 tbsp. of salt
1/2 tsp. of garlic powder
1 tbsp. of onion powder
1/4 cup of soy sauce
1/4 cup of Worcestershire sauce
Directions: 
Cut meat into 1/4" - 3/8" strips
Marinate meat for 24hrs
Thread onto toothpicks-skewers and hang in oven on low heat for 8-10 hrs with door slightly open.

Easy Pizza Muffins
Submitted by and image courtesy of Sherry Carson, Greencastle, PA
Ingredients:
*1 tube Pillsbury pizza crust (or prepare your own pizza crust)
* 12 oz. shredded mozzarella cheese
Sauce (adjust to taste):
* 2 8-oz. cans tomato sauce
* 1 Tbs. oregano
* 1 Tbs. parsley flakes
* 4 tsp. onion powder
* 1 tsp. garlic salt
* 1 tsp. basil flakes
* salt and pepper
( OR use Pizza or Pasta Sauce)
Topping Ideas: (optional):
* sauteed mushrooms, pepperoni, onions, green pepper, black olives, sausage,
Directions:
Preheat oven to 400 degrees. 1. In a bowl, prepare pizza sauce by combining tomato sauce cans with all the seasonings. Adjust to taste. Set aside. 2. Prepare any desired pizza toppings such as sauteed mushrooms or pepperoni. Set aside.
3. Roll dough out onto a flat floured surface. Cut 12 circles with a glass and lay into muffin pan, making sure the sides of each muffin hole is covered with dough. 4. Sprinkle mozzarella cheese into center of each muffin. Top with any prepared toppings if desired. Spoon one spoonful of sauce over each muffin. 5. Bake at 400 degrees for 15-20 minutes or until cheese is bubbly and crust is browned.

Party meatballs
Submitted by: Chris Brewer, Hagerstown, MD
Ingredients:
(1) jar grape jelly
(1 1/2) jar Heinz Chili Sauce (don't use off brand)
Bag of 90-100 bite size meatballs
Directions:
Take the grape jelly and chili sauce and put in the crock pot..stir together. Turn on high and leave alone for about an hour...stir the mixture and see if all the clumps are pretty much gone. If they are stir in the meatballs..making sure each of them are coated. Put lid back on and cook on high for 2 hours..then reduce to low cook another about 1-2 hours...stirring around the meatballs about every 30 mins.
Enjoy

Pickled Eggs
Submitted by: Melissa Buckler, Boonsboro, MD
Ingredients:
3 cup sugar
3 cup vinegar
3 cup liquid from beats
3 cans beats
1/4 tsp ground cloves
1/4 tsp ground cinnamon
2 tsp allspice
Hard boiled eggs
Directions:
Add everything but beets and eggs
Simmer 15 minutes
Add beets
Simmer for 5 minutes
Cool
Pour over hard boiled eggs

Pizza Dip (Hot)
Submitted by: Dianne Mills-Finke, Big Pool, MD
Ingredients:
2 (8oz.) pkgs. cream cheese
1 1/2 c shredded mozzarella
1/2 c Parmesan
1/4 tsp garlic powder
1 tsp dried oregano flakes
3 c pizza sauce
Green onions (garnish)
French bread loaf (chunk & lightly toast in oven)
Directions:
Spread softened cream cheese into baking dish. Sprinkle garlic powder and parsley flakes over cream cheese. Layer 1 c mozzarella and 1/4 Parmesan. Pour pizza sauce over the cheese. Sprinkle remaining cheeses over the top. Bake 30 minutes at 350*. Garnish with green onion. Serve with bread.

Potato Rolls
Submitted by: Ken Buckler, Boonsboro, MD (Originally from "The Community Cookbook - 1914 - Now Public Domain)
Ingredients:
2 cups hot mashed potatoes (4 cups of sliced potatoes make about 2 cups of mashed potatoes)
1 scant cup lard
2 tablespoonfuls of sugar
2 teaspoonfuls salt
3 well-beaten eggs. 
Directions:
Mix all well together and have it lukewarm, then add one-half cake of yeast, which has been soaked in a cup of lukewarm water for twenty minutes. Let rise two hours in a warm place; work up (not too stiff) with flour; rise again. When very light, roll thin on a biscuit-board, cut with a cutter, put in pan, rise again, and bake in a very hot oven. This will make about sixty rolls.

Ranch Bacon Pasta salad
Submitted by Amanda Martz
Ingredients: 
1lb Pasta of your choice. ( I use small shells.)
1lb Bacon 
1/2 cup mayo
1 cup shredded carrots
1 Bottle Ranch
1 cucumber sliced & quartered 
Directions:
Cook pasta as directed.
Cook bacon as directed and crumble.
Drain pasta and rinse in cold water.
Add mayo, bacon & 1/2 bottle of Ranch.
Place in the frige to cool or 2-3 hours.
Add carrots & cucumbers 
Remaining ranch
Chill longer or serve
I usually make this a day ahead or gatherings.
Somethings I add shredded cheddar as well.

Ranch Chicken Dip
Submitted by: Katie Bowman
Ingredients:
8oz package cream cheese
1 dry pack of ranch dressing
1 lg. can of chicken breast 
Directions:
Let cream cheese come to room temperature Drain juice off of chicken. Combine all three by mushing together with hands (kids love this part) Form into ball and chill. Serve with crackers or banquettes