APPETIZERS

 

APPETIZERS

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips:

4  7-inch flour tortillas

1 tablespoon sugar

1/2 teaspoon ground cinnamon

 

Salsa:

2 medium granny smith apples

1 cup strawberries, sliced

1 kiwi fruit, peeled and chopped

1 small orange

2 tablespoons brown sugar

2 tablespoons apple jelly

 

Preheat oven to 400.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon and sprinkle over tortillas.  Using pizza cutter cut each tortilla into 8 wedges.  Place in single layer on baking stone.  Bake 8- 10 min. or until lightly browned and crisp.  Cool.

Peel, core and slice apples.  Slice strawberries.  Chop kiwi.  Juice orange add brown sugar and apple jelly.  Add to all the fruit and serve with cinnamon chips.

 

2 chips and 2 tablespoons salsa is 70 calories and 1 gram of fat

 

Artichoke Jalapeno Dip (Trader Joe's inspired)

 

8 ounces cream cheese, softened at room temperature

1 cup pepper jack cheese, finely shredded

1 (14 ounce) can of artichoke hearts (not marinated), roughly chopped

1/2 cup plain yogurt

1/2 cup sour cream

1 Tbsp. pickled Jalapeno, diced (can add more for a spicier dip)

1 tsp. garlic powder

1/2 tsp. onion powder

 1/4 tsp. sea salt 

1. Add all ingredients in a medium sized bowl.  Using a hand blender, mix at high seed for 1 to 2 minutes, or until all ingredients are thoroughly combined.

2. Cover and place in the refrigerator for at least 2 hours to allow flavors to meld together. 

Serve chilled with corn chips or assorted veggies.  Store leftovers in a tightly covered container for up to one week. 

 

Buenos

1  8-ounce cream cheese

1  8-ounce sour cream

Olives, diced

Green onion, diced

Green chilies, diced

Cheddar cheese, grated

Refried beans

Flour tortilla

Mix all but beans.  Spread beans on flour tortilla then add the mixture, roll tightly.  Refrigerate.  Slice to serve.

Cabbage Salsa

6 cups finely chopped cabbage

1 red bell pepper

2 tomatoes

1 cup cilantro leaves chopped

1 to 2 jalapeno peppers seeded and chopped

¼ cup lime juice

1 Tbs. cumin

½ tsp garlic powder

1 tsp salt

1 tsp sugar

1 to 2 avocadoes chopped

 

Combine and cover and serve with corn chips

Cranberry Cream Cheese

1 bag of cranberries

1 Tablespoon of cilantro

3 Green onions

2 jalapeño peppers

1 cup sugar

 

Blend together and pour over a block of cream cheese.  (I would cut this recipe way down it make a ton. 

Cheese Ball

2    (8oz packages cream cheese, softened)

1/3 cup grated Parmesan cheese

¼ cup mayonnaise

2 Tablespoons finely chopped onions

2 Tablespoons finely chopped carrots

2 Tablespoons finely chopped celery

1 teaspoon drained horseradish

½ teaspoon salt

½ teaspoon garlic salt

Chopped jalapeño

In a large bowl blend with a mixer the above ingredients.  Place this mixture in a large piece of waxed paper.  Bring up the edges and form the moisture into a ball.  Place in a small deep bowl to help it hold its shape and refrigerate for at least 1 hour.  (I just put it in a bowl).   If desired, when firm, roll the ball into: 1 ¼ cup of chopped walnuts. 

 

Famous Chex Mix

Mix together in large bowl:

1 box (17.5 oz.) corn Chex cereal

1 can mixed nuts (cashews, almonds and peanuts)

1 cup raisins

1 pkg. shelled salted sunflower sees

Bring to a boil and boil for about 2 minutes

1 ½ cups light Karo syrup

1 ½ cups sugar

2 squares (1cup) +2 Tablespoons butter or margarine

Remove from heat and add 1 ½ teaspoons vanilla.  Pour over Chex mixture.

 

Fruit Dip

1 Cup whip cream

1 cup marshmallow cream

¾ cup softened cream cheese

 

Whip Cream Cheese until smooth.  Add the rest of the ingredients.  Serve as a dip with fresh cut up fruit.

 

Hot Chili Cheese Dip

 

1 medium onion, finely chopped

2 garlic cloves, minced

2 tsp. vegetable oil

2 cans (15 ounce each) chili without beans

2 cups salsa

2 packages (3 ounces each) cream cheese, cubed

2 cans (2 ¼ ounces each) sliced ripe olives, drained

Tortilla chips

 

In a skillet, sauté onions and garlic in oil until tender. Transfer to a 3-quart slow cooker.  Stir in the chili, salsa, cream cheese, and olives.  Cover and cook on low for 4 hours or until heated through, stirring occasionally.  Stir before serving with tortilla chips. 

Yield: 6 cups

 

Hot Crab Dip

2 8oz packages cream cheese

1 cup mayonnaise (not miracle whip)

1 cup shredded Parmesan cheese

1 ½ C. about 6 to 8 oz shredded crab

Juice of 1 small lemon about 1 tablespoon

5 to 6 cloves garlic, minced

½ cup chopped green onions (about 1 bunch)

1 tablespoon of Creole or mild coarse grain mustard

¼ tsp cayenne pepper (optional)

 

Preheat oven to 350.  Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9-inch pie plate or a medium baking dish.  Bake for 20 to 25 minutes or until the top is golden brown and bubbly.  Serve with slices of sourdough bread.  Or the long skinny French bread sliced. 

 

 

Tex-Mex Dip  (Ann)

 

               1st layer

2   11 oz cans bean dip or refried beans

2nd layer

3 medium avocados

2 tablespoons lemon juice,

Salt and pepper

                3rd layer

1/2 cup mayonnaise

1 cup sour cream

2 tablespoons taco seasoning mix

1 bunch green onions, chopped

1 cup olives, chopped

2 whole tomatoes, chopped

2 cups sharp cheddar cheese, grated

 

Mix ingredients together and layer.  On top Sprinkle chopped veg. over all and grated cheese.  Put tortilla chips around outside.

 

Mexican Dip  (Kaylynn Larsen)

 

1  4 oz. can mild chopped green chilies , drained

2  4 oz cans black olives, chopped

2 large tomatoes, chopped

3 to 4 green onions, chopped

3 tablespoons olive oil

1 1/2 teaspoons garlic salt

Salt and pepper

1 package king size Frito corn chips

 

Drain chopped tomato on a paper towel to get extra moisture out.  Combine all ingredients, chill and serve with king-sized Frito Corn Chips

This does not keep well so do not make too far ahead of time or it will become soggy and lose flavor. 

(Old El Paso green chilies are best)

Nachos

2 Tablespoons of butter

2 Tablespoons of flour

1 cup milk

8 slices cheddar cheese

½ teaspoon salt

Optional:  Jalapeno Peppers

Simmer 10 to 15 min. low Chip in oven on 300 for 10 min.

 

Snappy Glazed Meatballs or Wieners

 Meat Balls:

1 pound ground beef

1/4 cup dry bread crumbs

1 small onion, chopped

1 teaspoon salt

1 large egg

 

Sauces:

1 cup chili sauce

2/3 cup grape jelly

 

Combine all together and make into 1 inch meat balls.  Fry in pan and drain excess fat.  Or you can use cocktail franks instead of meat balls

 

Make sauce and put in meatballs or franks and warm in a chafing dish of electric fry pan simmer for 20 minutes.