Cream Cheese Fruit Dip

 1 8 oz. cream cheese (at room temp.)

2/3 C. powdered sugar

1 C. Heavy whipping cream

1 tsp. vanilla extract

Mix all ingredients together until smooth.  Serve with fresh fruit

 

Salsa Verde

Recipe and photo from Gimme Some Oven

 

Salsa Verde

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 16 oz of tomatillo salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

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Instructions

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

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Notes

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

Recipe adapted from my friend Ita and Chef Remolina

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

 

-Adrian

Tomato Tart

 

• 1 sheet frozen puff pastry thawed, or can use a pie crust
• 1 egg beaten
• 2 Tbsp pesto
• 1/2 C Parmesan cheese grated and enough to sprinkle on top.
• 3 tomatoes 3 large tomatoes or 6 small tomatoes, sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 C mozzarella cheese grated
• 1 Tbsp olive oil
• 1 tsp garlic chopped
• 2 Tbsp fresh basil sliced

• Instructions

  • Heat oven to 425 degrees.
  • Place pastry on cookie sheet (lightly greased)
  • Poke the crust bottom with a fork.
  • Brush with beaten egg.
  • Spread with pesto.
  • Sprinkle with Parmesan cheese.
  • Bake for 10-12 minutes or until golden brown. Put on a cooling rack. (you may need to poke, again, with a fork.
  • Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
  • Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
  • Drizzle with olive oil and garlic.
  • Sprinkle with additional Parmesan cheese.
  • Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature   (Recipe from "Yourhomebasedmom.com")           - Tricia

Avocado Salsa

4 - 5 green onions, chopped
1/2 bunch cilantro, chopped
2 - 3 lg. tomatoes, chopped small
2 large avocados, chopped
1 English cucumber, peeled and chopped
1/3 head cabbage, chopped
2 limes, juiced
1-2 jalapenos, with seeds removed and minced
2 garlic cloves, minced
salt to taste

Combine all ingredients and serve with tortilla chips or as a topping for chicken or fish
-  Tricia

Refried Beans

2 cans refried beans
2 T. hot sauce
2/3 c. sour cream

Stir together on stove until heated through. Then place in casserole pan, sprinkling top with 1 c. grated monetary jack cheese.  Put in 350 oven until cheese is bubbly.  Serve with tortilla chips.
  - Tricia

Pizza Stuffed Mushrooms

Ingredients:

10 whole Baby Bella Or Crimini Mushrooms
4 ounces, weight Cream Cheese, softened
¼ cups Grated Parmesan Or Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
¼ cups Finely Diced Pepperoni
2 Tablespoons Finely Chopped Green Pepper
2 Tablespoons Finely Chopped Red Onion
2 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. 9x13 pan with non stick cooking spray and set aside. Wash and dry mushrooms.  Remove stems. Set aside.
In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place  in pan and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.                                        - Tricia

Honey-Lime Chicken Skewers

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

http://kitchenmeetsgirl.com/main-dishes/honey-lime-chicken-skewers/

Cucumber Sandwiches

1 medium cucumber
1/2 c. apple cider vinegar
1 c. water
8 oz. cream cheese
1/4 c. mayonnaise
1/4 t. garlic powder
1/4 t. onion salt
dash Worcestershire
1 loaf sliced white bread

Score cucumber lengthwise with fork (for fanciness) and slice thin.  Combine vinegar and water, add cucumber slices, let stand at room temp. for at least 30 min. Combine cream cheese, mayo, garlic, onion and Worcestershire.  Cut the crust off of the bread. Spread the bread slices with the cream cheese mixture, top half of them with the cucumbers (four per slice of bread).  Put the tops on the sandwiches and slice into quarters.                                      - Tricia

Mini Quiches

1/2 c. butter, softened                                     1 T. snipped fresh chives

3 oz. cream cheese, softened                          2 eggs

1 c. flour                                                          1 c. half & half

1/2 lb. Italian sausage   or bacon                    1/4 t. salt

1/2 c. grated Swiss cheese                              dash of cayenne pepper

Beat butter and cream cheese in medium bowl until creamy.  Blend in flour.  Refrigerate 1 hour.  Roll into 24 1-inch balls.  Press each into mini muffin cup.  To prepare filling, crumble sausage into skillet.  Cook over medium heat until browned, stirring occasionally. Drain.  Sprinkle evenly into pastry shells.  Sprinkle with Swiss cheese and chives.  Whisk eggs, half & half, salt and cayenne pepper until blended.  Pour over sausage in pastry shells. Bake at 375° for about 20 minutes until set.  Remove from pans.  Serve hot.  Makes 2 dozen.     - Tricia

Stuffed Mushrooms

Ingredients:
20 - 30 whole  Mushrooms
8 ounces Cream Cheese, softened
¼ cup Grated Parmesan cheese

1/4 c. shredded Mozzarella Cheese

1/2 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
1/2+ cups Finely Diced Pepperoni
5 Tablespoons Finely Chopped Green Pepper
4 Tablespoons Finely Chopped Red Onion
5 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. Spray cookie sheet with non-stick spray
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, beat cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place on cookie sheet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and slightly brown the tops of each mushroom. Remove and serve hot.   -Tricia

Seasoned Pretzels

3 (9oz) bags bags pretzels
3/4 c. Orville Redenbacher Butter Popcorn oil
1 pkg. ranch dip/dressing mix
1 tsp. lemon pepper
1 tsp. garlic powder

Mix oil and seasonings together and pour over the pretzels in a large bowl. Stiring carefully to coat.  Store in air tight container.  (Best if sits for several hours before eating)   - Tricia

Orange Creamsicle Fruit Dip

1 (8 oz.) container frozen whipped topping thawed
1 sm. pkg instant vanilla pudding mix
1 (6 oz.) container frozen concentrate orange juice - slightly thawed

Mix above together until well blended and serve with fresh fruit.     - Tricia

Homemade Restaurant Style Salsa

Yield: About 6 cups

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency, may need to work in batches. Refrigerate for at least one hour, and then serve with your favorite tortilla chips. - Tricia

South West Roll-Up

Mix together and chill for 2 hr. or overnight):

8 oz. cream cheese, softened
1 c. sour cream
1 (4-oz.) can chopped green chiles
3 T. chopped green onion
2 T. finely chopped red bell pepper
1 c. salsa or picante sauce
salt and pepper to taste

Spread mixture evenly over 12 flour tortillas. Top with 12 oz. sharp cheddar cheese (divided evenly over all 12.) Add sliced black olives, chopped red peppers, shredded lettuce, etc. on top of cheese layer. Roll and cut into 1" slices.                       Patricia Gilliat Munk

Hot Beef Dip

1 jar Hormel Dried Beef – boil and cut into strips, then drain

1 c. mayo.

1 pkg. Cream cheese

¼ c. or to taste shredded Parmesan cheese

2 or more chopped green onions

a little sour cream to thin dip

Put mixture in mini crockpot to warm or microwave.

Serve hot with Wheat Thin crackers.                - Tricia Munk

Jalapeno Popper Dip

Combine:

2 pkgs. Cream cheese

1 c. mayo.   

1 sm. Can diced jalapenos (drained)

1 sm. Can diced green chilies (drained)

½ c, grated mozzarella cheese

½ c. mexi-mix cheese

Place above mixture in 9x13 or smaller, greased pan.

Top with mixture of:

1 c. Panko brand bread crumbs

½ c. Parmesan cheese (I use Kraft brand)

Spray top with Pam cooking spray and bake at 350 for 25 min. Serve hot with tortilla chips.                                                     - Tricia Munk

Salsa

One 28oz can Petite Cut Diced Tomatoes

One hamburger slice of onion

Couple forkfuls of Jalapeños

Shake of Worcester sauce

Shake of Tabasco sauce

½ tsp Pepper

½ tsp Salt

1 tsp ground Cumin seed

4 T. vinegar

handful of cilantro

1 fresh tomato

Combine all ingredients in blender and serve with chips.           - Tricia Munk

Asparagus Rolls

Cream Cheese

1 jar pickled asparagus

1 pkg. Sliced ham

Spread ham with cream cheese. Place 1 asparagus piece on top of each ham slice. Roll with aspara­gus in center. Slice into 1 inch pieces and serve with toothpick through side of each slice.                - Tricia Munk

 

Cheese Ball

Mi x together:

2 pkg. Cream cheese

1 jar old English sharp Kraft cheese

½ c. grated mild cheddar cheese

1 tsp. Lemon juice

½ tsp. Onion juice or 1 T. Grated onion

1 tsp. Garlic salt

1 tsp. Dried chives

1 T. dried parsley

Chop walnuts or nuts of your choice. Dampen hands with water. Divide cheese mixture into 2 parts. Form a ball and roll it in the nuts. Place balls on saran wrap and cover well. Store cheese balls in a tight container. They are better after overnight refrigerating. Serve with crackers.                  - Tricia Munk

Spicy Avocado Spread

Ingredients:

1 ripe peeled avocado, coarsely mashed
1 tablespoon minced jalapeño pepper
1 tablespoon minced red onion
1 1/2 tablespoons fresh lime juice
1 garlic clove, pressed
2 teaspoons minced fresh cilantro
1/8 teaspoon salt

Preparation: Combine all ingredients in a small bowl, stirring well.