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6 eggs
1/4 C. Mayonnaise
2 T. finely chopped onion
3 T. dill pickle relish
1 T. prepared creamy Horseradish sauce
1 T. prepared mustard
paprika, for garnish
salt and pepper to taste
Hard boil eggs and allow to cool.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with Mayo., onion, pickle, horseradish, mustard salt and pepper.
With a spoon or pastry bag, fill the egg halves with the yolk mixture. Garnish with Paprika. Chill until serving.
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8 oz. cream cheese, softened
1/2 c. sugar
8 oz. Cool Whip, thawed
20 oz. can crushed pineapple, drained well
1 1/2 C. crushed pretzels
1 stick butter, melted
1/2 C. sugar
Mix crushed pretzels, melted butter and sugar. Spread on a cookie sheet. Bake at 400 degrees for 5-6 minutes. When cool, crumble into small pieces.
Mix cream cheese, sugar, Cool Whip, and pineapple. Refrigerate. (This can be done the night before.) When ready to serve, add pretzel mixture to cream cheese/pineapple mixture.
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2 lbs. ground beef
1 C. bread crumbs
2 eggs, beaten
2 T. Soy Sauce
1/4 t. black pepper
1/2 t. garlic powder
1/3 C. ketchup
2 cans jellied cranberry sauce (one can be whole berries)
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray’s Honey)
2 T. brown sugar
1 T. lemon juice
Preheat oven to 350 degrees.
Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
In a saucepan over low heat combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meatballs and simmer for 1 hour. Serve warm.
7-10 servings