Boiled Peanuts
If you've ever lived in the American South, you've probably tried  boiled peanuts at least once. They are sold at roadside stands, at farmer's markets, and are served at many get-togethers as a snack. 
They are very salty, but very good. You sort of have to get over the sliminess, though. I like them.   

Boiled Green Peanuts (green means fresh, in the shell)
Wash peanuts (in the shell) in cool water. Put peanuts in a large kettle & cover with brine (10 ounces salt to one gallon of water). Boil,  covered for 45 minutes or until the nuts inside are tender. Taste often for preferred saltiness. Allow peanuts to sit in brine to increase saltiness. Drain when the desired degree of salinity is achieved.
You can shell & eat them immediately, or store them for a day or two in the fridge. 

Boiled Dry Peanuts (Dry means dried raw peanuts, in the shell) 
Place 1 pound raw shelled peanuts in a 3 quart crock pot. 
Fill pot with water. Allow peanuts to soak 8 hours or overnight. The nuts will absorb a lot of the water, so you'll have to fill the pot again after they soak. Add salt to taste. Start with 4 to 5 tablespoons of salt, and add more right before you turn the temperature up, to taste. 
Cook on low for 8 hours and then on or medium for 4 1/2 hours. 
Drain & eat. 

Cheese Straws
These are really good. I always make them at Christmas. Don't be afraid to add more Tabasco, unless you really don't like it at all. If you don't like it, you can omit it.
7/8 cup flour
1/2 cup butter
Tabasco Sauce
1/4 cup milk (scant)
2/3 cup grated extra sharp cheddar cheese

In an empty mixing cup, add Tabasco sauce. You'll have to sort of play around with this recipe until it's to your liking, but I would start with maybe a tablespoon of Tabasco. Then, add milk until you have 1/4 cup liquid.
Mix all ingredients in a bowl until a dough is formed.  Pat
out on wax paper or floured board until 1/4 inch thick.
Cut in strips 1/2 inch wide and form into sticks 3 to 4
inches long, twisting as you put then down. Each one should receive 2 or 3 twists.
Place on ungreased baking sheet so they don't touch each other.  Bake at 400 degrees about 12 minutes,
until golden brownish. Don't overcook.  Cool on a rack.

Caesar Dip
Pretty good. Unusual flavour.
4 Servings
 
2  Anchovy Fillets
1 tbs. Dijon Mustard
¼ tsp Black Pepper
1 tbs. Fresh lemon juice
1 ½  cup  mayonnaise
1 tsp Worcestershire Sauce
2 tbs. Parmesan cheese
 
Chop and mash anchovies, then blend with mayonnaise.  Add the remaining ingredients and stir well.
Cover and chill.  Makes about 1 3/4 cups of dip

Humus
I love humus with flat bread & a salad.
1 tbs. sesame seed oil
1 small onion, chopped fine
1 clove garlic, minced
1 can garbanzo beans, drained
2 tbs. sesame seeds, toasted lightly
½ cup sesame butter (tahini)
¼ cup fresh lemon juice
¼ tsp salt.
Fresh Parsley
Sauté onions & garlic in oil until tender. Puree beans in food processor. Add all other ingredients, except sesame seeds, mixing well.
Top with sesame seeds. Serve with flat bread.
 
Pineapple Cheese Ball
My grandmother made these every Christmas. They are very good.
16 ounces cream cheese
2 cups chopped pecans
4 tablespoons onion, minced
1 can crushed pineapple, drained
Salt & Pepper
Mix all except one cup nuts. Form into ball. Roll in remaining nuts. Chill & serve with crackers.
 
Parmesan Butter Pan Biscuits
As I write this, the second pan of these tasty biscuits is browning in my oven. I've only had the recipe for a few days, but they are so good! Sent to me by my friend Shayne, these would be delicious served with dinner, or as part of a buffet. If I had to choose between these & the Sausage balls below, I'd choose these.  Remember: fresh baking powder is the key to fluffy biscuits (well, that and a appropriately hot oven & not over-mixing)

1/3 Cup of Butter
2 1/4 Cups Flour
2 tablespoons Parmesan Cheese
1 tablespoon Sugar (white)
3 1/2 teaspoons Baking Powder
1 teaspoon Basil
1 Tablespoon freshly chopped parsley (or dried)
1 Cup Milk

Heat oven to 400 degrees (f) and melt the butter in the baking pan

Combine all dry ingredients and mix thoroughly.
Add milk and stir
Knead until the dough is smooth (about 10 times)
Roll out into a rectangle and cut into strips.
Coat each strip with the melted butter
Bake for 20 -25 minutes until golden brown

Sausage Balls
This is so easy. These are great at Christmas parties.
1 pound hot sausage (not links, you'll need loose sausage)
10 ounces sharp cheddar cheese
3 cups Bisquick™
Grate Cheese, then mix all together with your hands. Form 1 inch balls.
Bake on un-greased cookie sheet for about half an hour at 350°