Appetizers

2 cups (8 oz.) Shredded Sharp Cheddar Cheese

½ cup (1 stick) salted butter, softened

1 ½ cups all-purpose flour

1 tsp salt

1 tsp ground chipotle powder (more or less to taste)

Kosher or other coarse salt

Combine cheese and butter in large mixing bowl, then beat well with an electric mixer. Stir dry ingredients together and gradually add to cheese mixture, mixing until dough is no longer crumbly. Roll dough into a 2” diameter log and seal in plastic wrap. Refrigerate until firm.

Preheat oven to 375. Slice dough into ¼” coins and place on ungreased baking sheet. Sprinkle each coin with a bit of coarse salt. Bake for 10-12 min. Serve while fresh or store in airtight container.

submitted by Accounting Assistant Rachel Welch

2 cups raw peanuts (no need to remove skins)

1 cup sugar

½ cup water

Preheat oven to 275 degrees.

Melt sugar in boiling water. Add peanuts. Cook over medium heat, stirring frequently, until all the water cooks out and coats the peanuts. Near the end of cooking, STIR FAST! Place coated peanuts on baking sheet and bake for 20 minutes. Stir.

submitted by Receptionist Susan Stedman

2 9 oz. packages of cooked chicken strips, chopped into ½ inch pieces

1 bunch cilantro, chopped

1 c. ranch dressing

½ tsp. paprika

½ tsp. chili powder

½ 8-oz. brick of jalapeno cheese, shredded

1 pkg. refrigerated wonton wrappers

1. Preheat oven to 350 degrees.
2. Press wonton wrappers into mini muffin cups. Bake partially, until beige (not brown), about 5-8 minutes.
3. Mix chicken, cilantro, ranch dressing, paprika and chili powder.
4. Fill wonton cups with chicken mixture. Top with cheese.
5. Bake wonton cups with chicken mixture inside until wontons are golden brown, about 10-15 minutes. Makes 36.

submitted by Marketing Coordinator Dree Hickey ’15

1/2 powdered ranch dip packet

1/2 pack real bacon bits

8 oz sour cream

8 ounce pack of cream cheese

2 cups extra sharp shredded cheese

Jalapeño optional

Mix ingredients together and it’s ready to serve

submitted by Senior Coordinator of Membership Administration Diana Koonce ’02

6 slices bacon (optional)
20 oz Simply Potatoes Southwest Style Hashbrowns
1 egg
1/2 cup sour cream
Can of cream of chicken (or mushroom) soup
1 1/2 cups Mexican-style shredded cheese
1/4 tsp salt

Directions:

1. Preheat oven to 425. Grease a mini muffin pan or line a baking sheet with foil.
2. Cut bacon into small pieces using kitchen shears and cook until desired crispiness (if you opt to use).
3. In a small bowl mix together egg, sour cream, cheese and salt.
4. Mix hashbrowns and sour cream mixture (and bacon, if you opt to use) together.
5. Scoop a heaping (about a Tbsp) of hashbrown mixture and make a ball. Place in a mini muffin pan or place on lined baking sheet.
6. Bake for 20 minutes or until bites are golden brown.

submitted by Assistant Director of Enrichment Programs Tanea Pettis ’95 (attributed to coffeewithus3.com)

1 10-oz jar spicy black bean dip
1 medium red onion, chopped
8 oz cream cheese, cut into slices
1 15-oz can black beans, drained
8 oz Monterey Jack cheese, shredded
1 12-oz jar of mango salsa (can also substitute raspberry salsa)

Directions:

1. Layer the ingredients in a 7×11-inch baking dish. Bake at 350 degrees for 20 minutes.
2. Stir the layers together. Bake for 10 minutes.
3. Serve immediately with tortilla chips.

submitted by Coordinator of Alumni Relations and Special Events Jean Service ’85 (attributed to the Carolina Thyme cookbook)

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn kernels, thawed (or 1 8 oz can)

½ cup chopped red bell pepper

½ cup chopped fresh cilantro

8 green onions, sliced

3 tablespoons lime juice

2 tablespoons balsamic vinegar

½ teaspoon ground cumin

¼ teaspoon salt

Directions:

1. Combine all ingredients
2. Store in an airtight container in refrigerator for up to 3 days

Submitted by Coordinator of Student Enrichment and Young Alumni Engagement Katy Lucci ’13

4-5 boneless chicken breasts

1 8-oz package of cream cheese, softened

1 8-oz bag of shredded sharp cheddar cheese

1 cup of ranch dressing

1 cup of Frank’s red hot sauce

Directions:

1. Boil chicken, then shred (can use rotisserie chicken also)

2. Mix ranch and hot sauce, then add mixture to shredded chicken

3. Cube softened cream cheese, then stir into chicken mixture

4. Mix in shredded sharp cheddar

5. Cook in crock pot on low until cheese is melted, stir occasionally (*can also be baked in a casserole dish at 350 degrees for 20-25 mins or until cheese is melted)

submitted by Records Assistant Kemesha Stanley  ’08 (modified from Frank’s Red Hot Sauce)