Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (15 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
1-1/4 oz. pkg. spaghetti sauce mix
Combine all ingredients in a large bowl; toss to coat nuggets well. Spread nuggets on an aluminum foil-lined baking sheet. Bake at 275 degrees for 45 minutes, stirring occasionally. Let cool; store in an airtight container. Makes 6 to 8 servings.
Fizzy and refreshing…just the thing to go with salty snacks.
32-oz. bottle cranberry juice cocktail
32-oz. bottle pineapple juice
1-1/2 c. sugar, or to taste
2-ltr. bottle ginger ale, chilled
In a large pitcher, combine juices and sugar. Stir well until sugar dissolves. Cover and chill. Add ginger ale just before serving. Makes one gallon.
Nestle stemmed glasses in ice until serving time. Frosty glasses make cold drinks extra tasty!
Nothing’s better than Cheddar! Fill a basket with all kinds of cubed bread for dipping. Sourdough, rustic white and pumpernickel are delicious. Try bread sticks and pretzel rods too!
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
1/4 t. mustard
1/4 t. Worcestershire sauce
1-1/2 c. milk
8-oz. pkg. shredded Cheddar cheese
bread cubes
Melt butter in a large saucepan over medium-high heat. Add flour, salt, pepper, mustard and Worcestershire sauce; whisk until smooth. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes, or until thickened. Reduce heat to low; add cheese and stir until melted. Transfer mixture to a fondue pot or slow cooker; keep warm. Serve with bread cubes for dipping. Makes 2-1/2 cups.
Chocolate fondue that’s out of this world! Melt together 24 ounces semi-sweet chocolate chips, 6 tablespoons corn syrup and one pint whipping cream. Serve with strawberries, fruit cubes and vanilla wafers for dipping.
Instant party! With four cans of veggies and a block of cream cheese, you can serve up this bowl of goodness on a moment’s notice. Enjoy!
8-oz. pkg. cream cheese, softened
15-1/4 oz. can yellow corn, drained
15-oz. can shoepeg corn, drained
10-oz. can diced tomatoes with green chiles, drained
2 t. chili powder
2 t. ground cumin
1 t. garlic powder
salt to taste
corn or tortilla chips
In a microwave-safe bowl, mix together all ingredients except chips. Microwave, uncovered, on high until heated through and cheese is melted, 2 to 3 minutes. Stir to blend. Serve warm with chips. Makes 8 to 12 servings.
Paper coffee filters are wonderful party kitchen helpers! Fill them with popcorn or potato chips…use them as no-drip holders for hot dogs or tacos. They can even be placed over food being reheated in the microwave to cut down on spattering.
This crunchy mix is equally good for carrying along on nature hikes and for lazy munching in front of the TV…can’t beat that!
2 c. cheese-flavored fish-shaped crackers
2 c. doughnut-shaped oat cereal
1/2 c. dried cranberries
1/2 c. candy corn
Combine all ingredients in a plastic zipping bag. Seal bag and shake to mix. Makes 5 cups.
Defeat Garfield’s arch-enemies by gobbling them up! Kids love to make these clever snacks…they’re perfect for after school.
creamy peanut butter
buttery round crackers
pretzel sticks
sweetened dried cranberries or mini chocolate chips
For each spider, spread a little peanut butter on a cracker and add 4 pretzel sticks on each side for legs. Spread peanut butter on another cracker and press together gently. Stick on cranberry or chocolate chip eyes with a little more peanut butter. Make as many as you like!
Irresistible! This recipe makes ten cups, but it should say “one serving”…that’s how delicious it is! Send home any leftovers in doggie bags.
9 c. bite-size crispy corn or rice cereal squares
1 c. semi-sweet chocolate chips
2 c. creamy peanut butter
1/4 c. butter
1 t. vanilla extract
1-1/2 c. powdered sugar
Place cereal in a large bowl; set aside. Combine chocolate chips, peanut butter and butter in a microwave-safe bowl. Microwave on high, uncovered, for one minute; stir. Microwave an additional 30 seconds stir again until smooth. Blend in vanilla. Pour mixture over cereal; stir until cereal is coated. Let stand until chocolate is set. Pour into a large plastic zipping bag. Add powdered sugar and shake until well coated. Seal bag to store. Makes 10 cups.
Send a big plastic zipping bag filled with People Chow and a copy of Garfield’s latest comic book to your favorite college student…a welcome gift anytime!
Veggies have never tasted so good!
2 6-oz. cans marinated artichokes, drained and coarsely chopped
1/2 c. mayonnaise
1-1/2 c. shredded Parmesan cheese
1-1/2 c. shredded mozzarella cheese
8-oz. pkg. cream cheese, softened
1/2 onion, chopped
2 cloves garlic, pressed
salt and pepper to taste
Optional: 1-1/2 t. prepared horseradish
shredded wheat crackers
In a large bowl, combine all ingredients except crackers. Mix well; spread in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 minutes, or until golden and bubbly. Serve warm with crackers. Makes about 6 cups.
Host an old-fashioned game night. All you need are a stack of favorite board games and some yummy snacks. Pick up some crazy prizes from the dollar store…fun for all ages!
Place onions in the freezer for five minutes before slicing them…no more tears!
2 c. sweet onion, diced
2 c. mayonnaise
2 c. shredded Swiss cheese
snack crackers
Stir together onion, mayonnaise and cheese in a bowl. Spread in a lightly greased 8"x8" baking pan. Bake, uncovered, at 350 degrees for 20 minutes, until bubbly and golden. Serve warm with crackers. Makes 6 cups.
Use reduced-fat cream cheese, mayonnaise and milk for a no-guilt version of this scrumptious dip.
2 8-oz. pkgs. cream cheese, softened
1 c. mayonnaise
1/2 c. milk
1/2 t. Worcestershire sauce
2 bunches green onions, chopped
snack crackers
Combine cream cheese and mayonnaise in a bowl; mix until well blended. Add milk and Worcestershire sauce; blend well. Stir in onions. Cover and refrigerate for 3 hours, to allow flavors to blend. Serve with crackers. Makes about 4 cups.
