Blue Cheese Olive Poppers
1 cup tempura batter mix
3/4 cup ice water
1/4 teaspoon cayenne powder
3 tablespoons sour cream
2 tablespoons ranch salad dressing
1/2 to 1 teaspoon hot pepper sauce, like Frank’s Red Hot sauce
16 large blue cheese stuffed olives, or any other stuffed olives
Mix up batter mix, water and cayenne. Make dipping sauce with sour cream, hot sauce and ranch dressing. Heat vegetable oil to 375 degrees. Pat olives dry, dip olives in batter, shaking off excess. In batches, place olives in oil and fry for 3 to 5 minutes or until golden. Set on paper towel. Serve with dipping sauce on fancy frilled toothpicks.
Allison Olson, Two Harbors
1 1/2 sticks of butter or margarine
1 1/4 cups flour
1 – 3 ounce package coconut or lemon flavored instant pudding
Mix together the butter, pudding mix and flour. Roll into about 36 balls.
Roll the balls in sugar and place on an ungreased cookie sheet. Press with a fork. Bake at 350 degrees for 10 minutes.
Margaret Freeman, Saginaw