Wednesday, November 30, 2011

Speedy Southwest Salad

Speedy Southwest Salad

1 package (10 oz) ready to serve salad greens
1 can (15 oz)  kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced fresh tomatoes

Place the greens in a large salad bowl.  Top with corn and beans. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with tortilla chips, cheese and tomatoes.  Serve immediately.

Yield: 6 servings.

*I tried this using Hidden Valley Soutwest Chipotle dressing in place of the ranch and it turned out well.

Monday, November 21, 2011

Recipes from Appetizers Exchange

Spinach Artichoke Dip
Natalie Cheney
2 c. grated parmesan cheese
14 oz. can artichoke hearts
1 c. cream cheese
2 t. minced garlic
1 box frozen spinach (thawed)
2/3 c. sour cream
1/3 c. mayo
Mix all and bake at 375 for 30 minutes or until brown on top and bubbly.

Clam Dip
Allison Whitaker

8 oz cream cheese - softened
1 can clams
1 tsp lemon juice
1/2 tsp Worcestershire sauce

Combine cream cheese and clam juice in blender. Blend well. Add lemon juice, Woo sauce, and clams. Blend until smooth.
Best when refrigerated for several hours. Serve with potato chips, veggies, tortilla chips, etc.

Marlene's Meatballs
Allison Whitaker

1 bag frozen meatballs
8 oz grape jelly
1 jar "Homemade Chili Sauce"

Put chili sauce and grape jelly in crockpot and heat up to warm. Add meatballs and cook on low for 6 hours.

Fresh Salsa
Allison Whitaker

3 green onions - chopped
2 ripe avocado - diced
6 roma tomatoes - chopped
clilantro - chop leaves only
1 can white corn, drained
1 can black eyed peas, drained
1 pkg "Good Seasons" italian dressing - prepared according to package.

Mix all together

Chocolate Chip Cheesecake Ball/Dip
Hailey Johnson1 8 oz package cream cheese softened (I use neufchatel or light cream cheese to not feel as guilty:)1 stick butter softened3/4 cup powdered sugar2 T brown sugar1/4 t vanilla3/4 cup mini semi sweet chocolate chipsBeat cream cheese and butter. Mix in sugars and vanilla. Stir in chocolate chips. Cover and chill (preferably 2 hours...I've been in a hurry and just did a half hour but its better the colder it is.) After it is chilled, you can shape it into a ball or just leave it in dip form.Serve with Teddy Grahams, Graham crackers, Lorna Doon cookies, etc.

Herr Corry’s Bratwurst (Or use Lit’l Smokies or meatballs)
Sheri Adams
1 pkg. Lit’l Smokies (or smoked sausage links cut (precooked), or meatballs (precooked))
1 bottle (12 oz.) chili sauce
1 jar (12 oz.) grape jelly
Pinch of cayenne pepper (optional)
Combine in crock pot and cook on low 6-8 hours. (Or heat on the stove top for 30-45 minutes)

Macayo Baja Sauce
Misty Birmingham

1 cup. green enchilada sauce
1 (8 oz) cream cheese
1 c. shredded pepper jack cheese

Combine all ingredients in a crock pot. Cook on low for 3-4 hours. Stir before dipping!

Taco Dip
Emily GrahamSour creamavocado dip or guacamoletaco seasoning packetsalsadiced tomatoessliced olivesLayer as listed. Eat with DORITOS. Yum!
Chicken Cheese Balls
Emily Graham2 (8 oz.) pkgs. cream cheese1 can chicken1 cup cheese, grated1 Ranch seasoning packet (not the dip)Mix all together. Can leave as a dip or form into two balls and roll cheese or nuts to make traditional cheese balls. Serve with chips, crackers, or veggies.Fruit DipEmily Grahamyour favorite yogurt (I like Strawberry Mango)whipped toppingCombine to desired consistency. Refrigerate until use. Serve with fruit such as strawberries and apples. Simple and delicious!

Cucumber Sandwiches
Emily GrahamTriscuits (one box) I really like the tomato and olive oil one.1-2 8 oz. cream cheese bars1-2 cucumbers, 1/4 inch thick slicesdillLayer the triscuits with the cream cheese and place a cucumber slice on top. Sprinkle with dill (important!)

Doctored-Up 7-Layer Dip
Tiffany FaganRecipe by Our Best Bites
1 28-oz. can refried beans1 1/2 c. guacamole 1 1/2-2 c. pico de gallo1 16-oz. container sour cream1 packet taco seasoning1 c. chopped green onions (about 2 bunches)1 16 oz. can olives, drained and chopped1 c. chopped cilantroJuice of 1 lime2 c. shredded sharp cheddar cheese1 c. crumbled queso fresco or cotija cheese
Layer the refried beans, guacamole, and pico de gallo. Whisk together the taco seasoning and sour cream and spread it over the pico de gallo. Add the chopped olives and cilantro, then squeeze the lime juice over everything. Sprinkle with the cheeses and serve with tortilla chips. Makes a lot–if you’re serving just a few people, you can cut all the quantities by half.

Hot Corn Dip
Tiffany FaganRecipe by Emeril Lagasse
2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos

Hot Artichoke Dip
Lindsay Zockoll

I can artichoke hearts in water
1 small can diced green chills
1 c. mayo
1 c. grated parmesan

Chop artichoke hearts and combine with other ingredients. Spread in a 9x13 pan and bake at 350* for 20-25 minutes, or until golden and bubbly. Serve with crackers, tortilla chips, or sliced bread.

Pumpkin Fluff
Sarah Humes
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Pizza Dip
Sarah Humes
8 ounces cream cheese, room temperature
1/4 teasp garlic powder
1/2 teasp dried oregano
1/2 teasp dried parsley
1/4 teasp dried basil
1 cup mozzarella, grated
1 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
2 ounces pepperoni, sliced

Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, garlic powder, dried
oregano, parsley and basil.
Spread cream cheese mixture into a 9-inch pie pan, and sprinkle ½ cup of mozzarella and ½
cup of Parmesan on the cream cheese mixture.
Top with the pizza sauce and sprinkle the remaining cheeses over the pizza sauce.
Top with bell pepper, onion, pepperoni and black olives.
Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.

French Cream:
Megan Hedricks
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Fruit Salsa and cinnamon chips:
Megan Hedricks
2-3 gala apples (more or less depending on how much you want to make)
1 package fresh raspberries
1 package fresh strawberries
2-3 kiwis
2-3 tablespoons strawberry preserves
tortillas (I use 5 or 6)
cinnamon and sugar
For the salsa: Dice up the apples, strawberries, and kiwis. Put into a bowl along with the raspberries and the preserves and mix.
For the chips: Spray both sides of the tortillas with Pam. Sprinkle both sides with cinnamon and sugar. Stack them up and cut into 8 wedges. Place on a baking sheet and bake at 350 for 10 minutes.

Spicy Queso Dip
Amanda Weedman

1 lb. Jimmy Dean hot sausage
1lb. ground beef
1 large onion, diced
1 4oz. can green chilis, diced
1 4oz. can jalapenos, diced
1 cream of mushroom soup
1 lb. Velveeta cheese

Cut velveeta into cubes and melt in crock pot. Brown ground beef , sausage, and onion together and drain grease. Add meat mixture and canned ingredients. Serve with tortilla chips. (I don't have explicit instructions for this one cause I got it from a friend over the phone so it was just written down on a note. But, I think you just leave it on warm if you have that setting. I left mine unattended on low and it kept cooking it and ruined it. So on low is okay for a little while, but don't leave it!....and it makes a TON so better have lots of people over for this one

Little Smokies-
Sara SchmalzTwo cans crescent rollsOne package Little SmokiesWrap Little Smokies in roll dough, you can divide one triangle of dough for two little smokies. Bake according to roll dough instructions. Dip in ketchup, mustard, cocktail sauce etc.

Garlic Artichoke Dip
Sara Schmalz
Recipe by Our Best Bites
2 8-oz. packages cream cheese (light works great), softened
1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)
1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
1 12-oz. jar MARINATED artichoke hearts, drained and chopped
6-7 cloves garlic, minced
Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Ranch Ham Roll Ups
Tara Diamond2 pkgs (8 oz) cream cheese (softened)1 envelope ranch dressing mixMix cream cheese and dressing mix togetherAdd 3 chopped green onions11 flour tortillas and 22 slices deli-hamSpread 3 T. cheese mixture on tortilla. Top with 2 ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate.Cut into 3/4 - 1 inch slices

Saturday, November 12, 2011

Sweet Chili

So I didn't win... but I got second place! Not too shabby. I will treasure my little chili trophy forever :)
Here is the recipe:

Judas Chili (don't ask me why it is called this!)

2 lbs. hamburger
16 oz. can kidney beans, drained
16 oz. can pinto beans, drained
32 oz. can chili beans (or 16 oz. chili beans and 16 oz. white beans)
1 chili seasoning mix
16 oz can tomato juice
16 oz. can tomato soup
1 ½ T. vinegar
½ c. brown sugar
1 ¼ tsp. liquid smoke

Brown hamburger, drain. Add all ingredients and simmer for one hour. Yummy with cheese and rice served on top. Enjoy!