Recipes which will delight party goers during holiday season

December is here and it is time for your holiday party - but a party is not a party without great food, right? Problem solved. Today's recipes will delight your guests and make your next get together a great success.

Bloomin' Jalapenos

Jalapenos:

15 to 20 large fresh Jalapenos, stemmed and cut in half, (scoop out some of the seeds, leaving some for heat).
2 Eggs
1/2 C. milk
Salt and pepper
2 tsp. Old Bay Seasoning
2 C. flour
Oil for frying

Beat egg well and add milk. Put peppers into mixture, mixing to coat. Let stand in mixture about five minutes, then remove. Put salt, pepper, Old Bay Seasoning and flour in paper sack or 1-quart zip-type bag. Shake to mix thoroughly. Drop the coated peppers, a few at a time, into the flour mixture and close bag and shake to coat. Lay peppers inside-down on cookie sheet to dry for 15 minutes. Deep fry pepper slices in hot oil until brown and crisp. Drain on paper towels. Put Dipping Sauce in small deep bowl and place on plate. Arrange the fried jalapeno slices, petal fashion around the dipping sauce bowl.
Dipping Sauce:
1 Large ripe avocado
1/2 C. sour cream
2 Tblsp. picante sauce
1/4 tsp. garlic powder
1/4 tsp. salt
Juice of 1/2 lime

Mash avocado, and mix with remaining ingredients. Refrigerate until serving time. This dip is also great with tortilla chips.

Reuben Dip

8 Ozs. cream cheese
2 C. shredded Swiss cheese, divided

1 C. Thousand Island dressing
About 1/3 lb. corned beef,

chopped
About 1 C. sauerkraut

Mix together cream cheese, 1 cup of the Swiss cheese, corned beef, dressing and half of the sauerkraut and spread in pie plate. Then top with remaining sauerkraut, then remaining cheese. Bake for about 15 to 20 minutes at 400 degrees.

Mississippi Sin Dip

8 Ozs. cream cheese, softened
1/3 C. green onions, chopped,
with green stems
2 C. mild Cheddar cheese

1 Can chopped green chiles 1 1/2 C. sour cream 1 C. Hormel canned ham, or chopped ham 1 Loaf French bread

Mix all ingredients together and place in the French loaf which has been hollowed out (reserve bread chunks for dipping). Replace top of French loaf and wrap entire loaf in aluminum foil. Bake in 350 degrees oven for 1 hour. Open loaf and stir dip to make sure it is well combined. Serve hot with reserved bread chunks.

Butterfinger Candy

Tastes like Butterfingers, only
softer.
1/2 C. (1 stick) margarine
1 Lb. confectioners' sugar
2 C. crunchy peanut butter
3 C. Wheaties cereal
1 (12 ozs.) package milk chocolate
chips
1 (6 ozs.) package semisweet
chocolate chips
1/2 stick paraffin

Mix margarine, confectioners' sugar, peanut butter and Wheaties. Roll into 1-inch balls and flatten with a fork. Chill. Melt milk chocolate chips, semisweet chips and paraffin in double boiler. Dip chilled candy into chocolate mixture. Put on wax paper to set chocolate.

Buttery Almond Crunch

1 Tblsp. plus 1/2 C. butter (no
substitutes), softened, divided
1/2 C. granulated sugar
1 Tblsp. light corn syrup
1 C. sliced almonds

Line an 8-inch square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside. Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup butter, sugar and corn syrup. Bring to a boil over medium high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. Break candy into pieces.