A weekend of eating

My sister came for a quick visit this weekend. That meant lots of talking, laughing and, of course, eating. I always like to experiment with new recipes when she’s here. This time I tried three, all from past issues of Simple & Delicious magazine.

Festive Feta Cheese Ball
Contributed by Cinde Ryan of Gig Harbor, WA

2 packages (8 oz. each) cream cheese, softened

½ cup crumbled feta cheese
2 teaspoons ranch salad dressing mix
¼ cup shredded Parmesan cheese
¼ cup crumbled cooked bacon
½ teaspoon dill weed

In a mixing bowl, beat cream cheese until fluffy. Add feta cheese and dressing mix; mix well. Shape into a ball. Combine the Parmesan cheese, bacon and dill week; roll cheese ball in Parmesan mixture. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. Serve with crackers. Yield: 2 cups.

Confetti Corn Salad
Contributed by Tonia Mahnke of Sun Prairie, WI

1 can (7 oz) whole kernel corn, drained
1 can (2 ¼ oz) sliced ripe olives, drained
½ cup chopped green pepper
½ cup chopped sweet red pepper
2 radishes, sliced
¼ cup prepared Italian salad dressing

In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving. Yield: 3 servings.

Peanut Butter Jumbos
Contributed by Deborah Huffer of Staunton, VA

1 ½ cups peanut butter
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
4 ½ cups quick-cooking oats
2 teaspoons baking soda
1 cup miniature semisweet chocolate chips
1 cup M&M’s miniature baking bits

In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bits.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350º for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.