TUESDAY

(Got your favorite family recipe? ok! send it on in! oddtodd7@hotmail.com)
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This dip got it's name from a friend whose food groups include "creamy
white" and "caffeine." Plus, with the sheer amount of cheese involved,
could it be anything else??

CRACK DIP

2 boxes cream cheese
8oz shredded swiss cheese
3/4 cup Miracle Whip (you MUST use Miracle Whip or you are not allowed to
make this recipe. Them's the rules.)
2 tbsp chopped green onion (for color, really)
1 package sliced bacon, cooked and crumbled up
1 box (of 4 tubes) Ritz crackers

Melt the cream cheese in the micro until melty, then stir in swiss, Miracle
Whip and green onion. Smooth it into a 9" GLASS (because you're going to
put it back in the microwave) pie plate, or 8" square baking dish. Mix up
bacon with a whole tube of crushed Ritz crackers and spread this crumbly
topping over the cheesy goodness. Pop it back in the microwave and nuke on
high until the whole thing is hot - about 4 minutes. Serve with more Ritz
crackers, or just lots of spoons. If there's enough left to get cold, just
nuke it again.

(For a more hoity-toity version, pipe cheesy goodness mixture from a bag on
to slices of baguette and toast slighty. Top with flag of bacon. Serve
with pinky finger in air.)

Todd:

Ok this isn't MY recipe but I got it from a friend. I like it because it's great for the holiday's, is no bake [although I don't know if you'd necessarily want your kids to help you with this one] and combines my two favorite things: chocolate and booze.

Bourbon/Rum Balls

Do NOT double this recipe...make single batches only. [mix gets too dry.]

1 package (6 oz) semisweet chocolate pieces
3 tablespoons light corn syrup
1/4 cup bourbon or Rum
1/2 cup sugar
1 1/4 cups crushed vanilla wafer cookies (about 36 cookies)
1 cup finely chopped pecans
1 container (4 oz) chocolate decorating sprinkles (or multicolored
sprinkles; aka: jimmies)

Melt chocolate pieces in top of a double boiler over simmering water [If you're in a hurry try the microwave: use a 30% or defrost setting and melt the chocolate in a glass bowl, stopping and stirring the chocolate every 2 minutes, to keep from burning]. Remove from heat. Blend in corn syrup and bourbon; stir in sugar, vanilla wafer cookies and pecans until well combined.

Roll mixture, a rounded teaspoonful at a time, into balls between palms of
hands. Roll balls in chocolate sprinkles to coat generously, pressing
firmly as your roll. Place in tupperware, cover, chill several hours.

If the dough dries out while making the balls, add little more bourbon
[after testing thoroughly] for stronger balls or a little more water for
milder balls. [yeah, right.]

Makes 3 dozen.
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