Honey Cream Cheese Croissants
From: Marie Holleman
4 oz. Cream Cheese softened
3 Tbsp. honey divided
1/4 c. sliced almonds
1 pkg. (8 oz) crescent dinner rolls
dash of cinnamon
Preheat oven to 375. Mix cream cheese and 2 Tbsp. honey. Stir in almonds. Unroll crescent dough, separate into triangles, put I tbsp cream cheese mixture onto each triangle, roll up following directions on can. Place rolls on ungreased baking sheets sprinkle with cinnamon. Bake 12 minutes, drizzle on remaining honey.
Spinach Dip
From: Marie Holleman
2 pkgs. cream cheese, softened
1 cup mayonnaise
1 green onion, minced
1 clove garlic, minced
1/2 tsp. seasoned salt
1/8 tsp. pepper
2 tsp. dill weed
1 cup cheddar cheese, shredded
5 bacon strips, cooked and crumbled
1 (10 oz.) pkg. frozen chopped spinach, thawed
Combined ingredients and refrigerate. To warm, fill bread bowl with dip and put the bread lid on. Wrap the entire bread bowl with heavy duty foil and bake 375 degrees for 1 1/4- 1 1/2 hours. You may also use an oven proof dish, just wrap with foil. Serve warm with tortilla chips or cubed up bread from inside of bread bowl.
Meatballs
From: Marie Holleman
1 small box frozen meatballs, thawed
1-2 jars sweet and sour sauce
(or see homemade recipe below)
1 can chunk pineapple
1 onion, cut in strips or wedges
1 bell pepper, cut in strips or wedges
Place all ingedients in a crockpot. Stir occasionally and serve when heated through.
Homemade Sweet and Sour Sauce
From: Marie Holleman
3/4 cup sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 Tbsp ketchup
2 Tbsp cornstarch
Place all ingredients in a saucepan and whisk. Bring to a boil over medium heat, stirring continuously until the mixture has thickened. {makes 2 ½ - 3 cups sauce}
Empanadas
From: Marie Holleman
Filling:
1/4 cup vegetable oil
1 small onion, finely chopped
2 cloves garlic, pressed
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15-ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
(I bought a rotisserie chicken)
Kosher salt and black pepper
(careful not to over salt)
1/2 cup packed fresh cilantro leaves
optional: Jack or Cheddar Cheese (about a handful, if using)
1 package prepared puff pastry
Flour, for rolling out pastry
About 1/4 cup vegetable oil, for brushing
Tomato and Pineapple Salsa Fresca, recipe follows
Filling: Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions aresoft and translucent, about 4 minutes. Add spices, stir to mix fully, and cookfor 2 to 3 minutes. Add black beans and chicken and season with salt andpepper, to taste. Cook until black beans are heated through, about 5 minutes,then remove from heat and let mixture cool fully. Add cilantro and stir well.
Preheat the oven to 400 degrees F.
Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16inches. Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwisemaking 12 (4 by 4-inch) squares. Make sure the squares are well floured andstack them in a little pile.
To form empanadas:
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons offilling in the top half. Dip a finger into the water and moisten the edges ofthe top half with water. Fold the bottom half to meet the edges of the tophalf. Use a fork to pinch and seal the edges. Lightly brush the tops withvegetable oil. Place finished pockets on a nonstick baking sheet and bake about13 to 16 minutes, or until golden brown and puffy. Makes 12 empanadas.
Tomato and Pineapple Salsa Fresca
1 pound ripe tomatoes (about 3 medium), roughly chopped
1 (14.5-ounce) can pineapple pieces, juice strained
1 clove garlic, roughly chopped
1 small jalapeno, seeded and finely minced
3 scallions, finely sliced into 1/8-inch rounds
1 lime, juiced
2 pinches superfine sugar
Kosher salt
In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
Mango Salsa
From: Mary
2 mangos, diced
1 red onion, finally chopped
1 yellow pepper, finely chopped
1 roma tomato, finely chopped
2 cloves of garlic, minced
2-3 Tbsp cilantro chopped
juice of 1 lime
1-2 tsp salt
mix, refrigerate, salivate, enjoy.
Pioneer Woman's Restaurant Style Salsa
From: Mary
Ingredients:
1 can (28 ounce) Whole Tomatos with juice
2 cans (10 ounce) rotel
1/4 c chopped onion
1 clove garlic minced
1 whole jalepeno quatered and sliced thin
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 c cilantro
1/2 whole lime
Prep Instructions:
Combine whole tomatoes, rotel, onion, jalepeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get salsa to the consistency you like, about 10-15 pulses. Test seasonings with chip and adjust as needed. Refrigerate.
Artichoke and Spinach Dip
From: Keri Allred
"Alfredo sauce brings a rich, creamy twist to an old favorite. Serve with bread, chips, or crackers."
4 cloves garlic
1 (10 ounce) pkg. frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
1/2 (8 ounce) pkg cream cheese softened
Directions:
Preheat oven to 350. Place garlic in smal baking dish. Bake in the preheated oven 20-30 min until soft. Remove from heat. When cool enough to touch squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Cover and bake in the preheated oven 30 min, or until cheese is melted.
Chili Con Queso Dip
1 lb Hamburger meat
1 roll sausage
1 can cream of mushroom soup
1 can celery soup
1 big block of velveeta
1 can rotel
Cut velveeta into cubes and brown hamburger meat and sausage. Put all ingredients into crockpot. Stir occasionally until completely melted.
