Fresh Salsa

From the kitchen of Missy


1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can stewed Mexican tomatoes
1 (4oz.) can diced green chilies
2-4 cloves pressed garlic (optional) you can use garlic salt
1 medium onion diced
1 head of fresh cilantro chopped
3 anahiem peppers chopped
1 jalepeno chopped (optional)
2 serrano peppers chopped (optional)
1 tsp. cumin
dash of chili powder
1 tsp. salt
1/2 tsp. ground pepper
2 TBS. vinegar OR fresh squeezed limed (don’t do both)
4-6 roma tomatoes chopped

I don’t do this exactly, you can play with it and do more or less of all the fresh ingredients...especially if you don’t want it to spicy.

Greek 7 Layer Dip

from the kitchen of Missy

In a 9 X 13 dish layer these ingredients in order:

8 oz cream cheese mixed with 1 tsp dried dill weed.
8 oz hummus, your favorite flavor
1 large tomato diced
Red onion to taste, chopped
1 small can olives, sliced
1 cucumber, diced
4-6 ounces feta cheese, crumbled

 Chill and serve with bake pita chips.

Cranberry Salsa

from the kitchen of Dani

Ingredients:

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions:

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, with tortilla chips.

Stuffed Mushrooms

from the kitchen of Dani

Ingredients:

1 package Sausage

1/2 Cup Parmesan cheese, shredded
1/2 Cup Mozzarella
2 pounds mushrooms
1 pkg. Stove Top stuffing, made according to package directions.

Brown sausage, drain and set aside. Remove stems from mushrooms, chop stems saute in pan you cooked sausage in. Combine sausage, cheese, mushroom stems and stuffing. Gently spoon mixture into mushroom caps. Bake at 350* for 15 min. Turn off oven and cover mushrooms to steam mushroom caps until soft.

Bruschetta

from the kitchen of Whitney
4 plum or roma tomatoes, chopped into a fine dice (you can use other tomatoes, just take out the juice and seeds)
8 leaves of fresh basil (dried will not work) minced
2 cloves of garlic, minced
1/4 cup chopped sweet onion (can use shallot or green onion also), chopped into a fine dice
2 1/2 Tbsp extra virgin olive oil, separated
1 baguette cut into slices (about 1/2-1 inch thick)

Mix all ingredients but the bread in a bowl and let sit in the refrigerator for about 20 minutes. The flavors will mix nicely

Take a 1/2 Tbsp of olive oil, brush it on the bread, then place the slices on a cookie sheet. Toast in the oven for a few minutes until they're nice and golden brown.

Assemble by placing about 2 Tbsp of bruschetta on each slice of bread. Do not plate early since the liquid in the bruschetta will make the bread soggy. Drizzle with balsamic vinegar or top with melted mozzarella cheese, if desired.

Texas Caviar

from the kitchen of Shawnalyn

Ingredients:
1 can black beans (drained)
1 can kidney beans (drained)
1 can of white northern beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained) (or can use reg frozen corn approx 1 3/4 cup)
1 or 2 green bell peppers diced
1 or 2 Roma tomatoes diced
1 or 2 avocados diced
1 bunch cilantro diced
1 envelope Italian dressing (prepare dressing per package directions)

Directions:
Mix all ingredients together and marinate in the fridge 1- 2 hrs. until chilled. Serve with tortilla chips or pita chips.

Fried Ravioli

from the kitchen of Shawnalyn

Ingredients:
Frozen ravioli
Eggs
Bread crumbs
Oil for frying
Marinara sauce
Cream Cheese

Directions:
Cook ravioli in boiling water as directed on package. About 3 min, until they float to the top. Then place them on paper towels and pat dry. Then beat eggs in pie tin or shallow dish. Add bread crumbs to separate shallow dish or plate. Dip cooked ravioli into eggs then into bread crumbs. Fill a deep skillet or large sauce pan with vegetable oil. Heat on med-high heat. When hot, add breaded ravioli. Fry for about 2 min, just until they brown. Transfer to cookie rack to drain oil.

Dipping sauce: Use your favorite marinara sauce and pour into a sauce pan over med. heat. Add in softened cream cheese, and stir until smooth. Cream cheese may stay a little lumpy. You can also make your own sauce easily by using a large can of tomato sauce, a smaller (14oz) can of diced tomatoes, crushed garlic, onion, salt, pepper, and few shakes of dried basil. Add olive oil to pan, then saute garlic and onion about 1 min, add all other ingredients, season to taste, and simmer 10 min. Then for this recipe, you could add the cream cheese.

These are soooo good. They are kind of like glorified mozzarella sticks. You can have them as an appetizer or as a dinner, and serve with salad and bread. They also freeze really well. I buy the big bag at Costco, and make them all at once. I then separate the fried raviolis into Ziploc bags and freeze them. To reheat, place them on a baking sheet and bake at 400* for about 10 min, just until they warm through and puff up slightly.

Hot Artichoke Dip

from the kitchen of Shawnalyn

Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese

Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.

Shrimp & Cream Cheese Bites

from the kitchen of Shawnalyn

Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper

Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.

These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.

Parmesan Popovers

from the kitchen of Shawnalyn

Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Fruit Dip

from the kitchen of Sarah

1 (8 oz) package cream cheese
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Add sugar a little at a time to cream cheese. Then add vanilla and lemon juice. Whip until smooth and creamy. (The recipe says to store in fridge overnight but we can never wait that long!) Serve with apples, bananas, grapes, oranges, etc. This is so good!

Sausage Dip

from the kitchen of Marsha

1 lb. Jimmy Dean pork Sausage
2 large onions diced
1 diced bell pepper
2 large tomatoes quartered
Or 1 qt. stewed tomatoes
Garlic salt to taste
8 oz pkg cream cheese
8 oz sour cream
2 large cans diced green chilles

Break up and brown sausage. Add garlic salt, onions pepper and chilles. Cook till tender. Pour tomatoes and meat mixture into croc-pot. Add cream cheese and sour cream. Simmer till thick.

Soft Sunday Pretzels

from the kitchen of Michelle

1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour

1 beaten egg
coarse salt

Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes

other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!

Bacon Wrapped Water Chestnuts

from the kitchen of Niki

2 cans whole water chestnuts
1 pkg bacon
2 1/2 c sugar
2 1/2 c ketchup

Take 1/2 strip of raw bacon and wrap around water chestnuts, keep in place with a toothpick. 
Mix sugar and ketchup and stir until sugar dissolves.  Pour in a 9x13 pan.  Place bacon wraps in sauce and swirl around to coat them.  Bake in oven at 350 for 20 minutes until sauce is bubbly.  Can halve the batch and cook in microwave, covered for 15-20 minutes until bacon is crisp.