Mexican Simple Salsa

Mexican Simple Salsa, by Kate Z.

1 14 oz. can Diced Tomatoes
1/3 of a Green Pepper (or 2 Anaheim Peppers)
3 Green Onions (green stems and all)
1 TB of Crushed Red Peppers (or more for added heat)
1 handful of fresh Cilantro
Juice of 1 Lime
1 tsp. Salt
1/4 tsp. Pepper


Put all ingredients into a Food Processor, or blender. Pulse the "chop" button to desired consistency. Serve with chips and all your favorite Mexican dishes. Super quick and delicious!

Black Bean Salsa

Black Bean Salsa - by Lori S. found on TrainerMomma.com

3 cans black beans, drained and rinsed
1 17-ounce bag frozen corn, thawed
½ red onion, finely chopped
½ - 1 red pepper, finely chopped (can use any color pepper, and use more if you want)
3-4 tomatoes, chopped
2 avocado, chopped
¼ cup chopped cilantro
1 lime – squeeze lime juice all over the salad
Salt and pepper as needed to season
Mix up all ingredients in a large bowl. Add low fat Italian dressing to taste. Chill about 1 hour.
Serve with baked tortilla chips. Can also be served with grilled chicken or salmon.
You could also add chopped cucumber or diced mango.
(I used a homemade Italian Dressing mix as follows – I didn’t need to use it all)
Dry Italian Seasoning Mix:
1 Tblsp garlic salt
1 Tblsp onion powder
1 Tblsp white sugar
1 Tblsp dried oregano
1 tsp. ground black pepper
¼ tsp. dried thyme
1 tsp. dried basil
1 Tblsp dried parsley
¼ tsp. celery salt
In a small bowl, mix together all ingredients.

For salad dressing, whisk together ¼ cup apple cider vinegar, 2/3 cup canola oil, 2 Tblsp water, and 2 Tblsp of the dry Italian mix.
Picture from here

Simple Salsa

Simple Salsa, by Kate Zeedik

This is such an easy recipe to make and has an authentic Mexican fresh flavor.

1 can of diced tomatoes
1/3 of a green pepper
3 green onions (white & green parts)
1 handful of cilantro
1 tsp. salt
1/4 tsp. pepper
2 tsp. crushed red pepper (for heat)
half of a lime; juiced

Add all ingredients into a food processor and pulse until desired consistency. Or add all into a blender and use "chop" setting. Keep refrigerated until ready to serve. Serve with your favorite tortilla chips. Enjoy! :)

Bruschetta with Peppers and Gorgonzola

Bruschetta with Peppers and Gorgonzola, by Jaime B.
Ina Garten

Serves: 18 bruschetta servings

Ingredients
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Directions
Preheat the oven to 375 degrees F.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

Game Day Dip

Game Day Dip - Jaime B.

1 package Jimmy Dean Sausage
1 large can of diced tomatoes
1 package of cream cheese

Cook sausage completely in a pan. Breaking it up as you cook it. When it is done cooking, add tomatoes and cream cheese. Simmer together until the dip reaches the thickness you want.

Baked Brie

Baked Brie – Jaime B.

1 triangle of Brie cheese
1 can of Pillsbury crescent roll dough

*honey

Trim the rind off of the cheese. Cut the cheese in half, to form 2 equal pieces. Using the triangles of cheese, form a rectangle – putting the 2 pieces back together. Wrap up the cheese with the crescent dough. Bake according to crescent roll package directions, until dough is golden brown. *Can be served with honey, or on its own.

Hot Spinach & Artichoke Dip

Hot Spinach & Artichoke Dip – Audrey M.

1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. 9-11 oz frozen creamed spinach
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup grated Parmesan cheese

Diced red peppers or tomatoes for garnish

Preheat oven to 375 degrees. Mix all ingredients together in bowl. Place in oven proof baking dish and cook for 20-25 minutes. Serve with tortilla chips and salsa of your choice. Doubles quite easily for more people.

Crab and Cream Cheese Wontons

Crab and Cream Cheese Wontons – Laura L.

1 package wonton wrapping paper
1 stick cream cheese
green onions (to taste preference)
1 can crab meat
1 red bell pepper (amount also to taste preference)
1 tsp soy sauce or 1 tbsp teriyaki sauce
1 jar sweet chili sauce

You will need a deep fryer and a food processor

First add green onion and red bell pepper and finely chop in food processor. If you don't want crab then simply do not add it at this point, the non crab ones taste great too. If you do, then add lightly softened cream cheese and crab (drain first!). Add soy or teriyaki sauce.

Fill a small bowl with water and dip finger tips into bowl. Use finger to wet the edges and corners of the won ton paper. Do it just like you would lick an envelope to seal it, but that is not very hygiene conscious so just use a wet finger instead. Place a small spoonful ( about 1/2 a tbsp) If you place too much it will leak out once you are frying them. Fold paper in half at an angle. Crimp the edges with your fingers to ensure a good seal. Gently bend the edges until they look like a wonton. Drop into fryer until golden brown. Serve with sweet chili sauce for dipping.

This is actually really easy, and if you have kids, they will LOVE stuffing and folding the wonton paper. That is the only part that takes some time, but I think it is fun.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts - Lori S.

3 cans whole water chestnuts
1 ½ lbs. lean bacon (center cut)
1 cup brown sugar
1 cup ketchup

Drain the water chestnuts. Cut bacon strips in half. Wrap halved bacon strips around water chestnuts and secure with a toothpick. Place bacon wrapped water chestnuts on a broiler pan and bake for 50 minutes at 3250. Meanwhile, heat brown sugar and ketchup in a saucepan over medium heat, just until sugar dissolves. Dip the baked chestnuts into the brown sugar/ketchup mixture, and place them back on the cleaned broiler pan (or 9 x 13 pan).
Bake for another 50 minutes at 3250.
Transfer chestnuts from broiler pan to a serving dish.
Bacon wrapped water chestnuts can be made ahead of time, and then reheated in the microwave just before serving.

Apple Dip

Apple Dip – Heather M.

8 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
pinch salt

Mix all ingredients together until smooth. Serve with your favorite kind of sliced apples.

Spinach Dip

Spinach Dip – Cynthia R.

1 pkg. (10 oz) frozen chopped spinach
1 container (16 oz) sour cream
1 C mayo
1 pkg. Knorr brand dry vegetable soup mix (in the yellow packet)
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped

Thaw spinach and squeeze the water out (I put it in the center of a kitchen towel and twist it). Combine all ingredients and chill about 2 hours. Serve with cubed French bread or veggies. Can hollow out and serve inside a French bread round, bell pepper, cucumber, tomato, etc.