Cowboy Caviar

1 can black beans, drained
1 can black-eyed peas, drained
1 can Rotel
1 can corn
½ cup chopped onion
1-½ tsp. Garlic
1 tsp. Cumin
1-½ TBSP. Lime
Chopped jalapeno
Italian dressing (I use very little)
Cilantro
Cubed Avocado

Mix together. Serve as a dip with chips or as an accompaniment to tacos.

Zucchini Cakes

Recipe adapted from: The Pioneer Woman

1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/4 cup (to 1/2 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Salt To Taste
Pepper, To Taste
Olive Oil

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.



Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.



Heat olive oil (enough oil to cover the bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).



Serve with the dipping sauce of your choice and enjoy!

http://thepioneerwoman.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/

Fruit Salsa

Chop all fruit finely:
Apples
Kiwi
Pears
Peaches
Oranges
Raspberries
Strawberries

Add:
Pomegranate

Sprinkle with:
Lime Juice
Sugar

Refrigerate for a few hours before serving.

Serve with cinnamon chips

Italian Layed Dip

Cream cheese (soften)
Chopped Sun dried toms
Pesto
Shredded Parmesan cheese
Chopped Artichokes
Pepperoncini (jar of sweet peppers)
Pepperoni (1 pkg of pepperoni chopped up in a food processor)

Layer in a spring form pan, refrigerate and serve.

Santa Fe Cheesecake

1 cup crushed tortilla chips
3 tablespoons butter, melted

2 (8 ounce) packages cream cheese, softened
2 eggs, lightly beaten
2 cups shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, Drained

Garnish:
1 cup sour cream
chopped yellow bell pepper
chopped red bell pepper
chopped green bell pepper
Sliced Olives
1/2 cup chopped green onions
1/3 cup chopped tomato


Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.

In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.

Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish: Spread top with sour cream and the rest of garnishes. Refrigerate leftovers.

Cobb Salad Layer Dip

1 cup blue cheese crumbles (+ some for garnish)
1 cup sour cream
1 teaspoon hot sauce
3 ripe avocados
1 lemon
Salt and pepper
8 hard boiled eggs, chopped
4 plum tomatoes, chopped
8 slices of bacon, chopped, cooked to a crisp, drained


Cook the bacon until crispy. Cool and Chop

In a medium bowl, mix together the blue cheese, sour cream, the hot sauce, salt and pepper.

In another small bowl, mash the avocado with juice of the lemon and salt.

Layer in a glass bowl or sring form pan: sour cream mixture, avacados, eggs, tomatoes, garnish with bacon and a few blue cheese crumbles.


Idea from Rachel Ray
Serve with romaine leaves.

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese


Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

Bake at 375 degrees F (190 degrees C) for about 30 minutes or Microwave on High until hot, about 3

Note:
1). You can also mix in cooked chopped bacon or sprinkle them as a garnish; I call this grandma Janet style.
2). It's extra yummy if you buy fresh chiles and peppers- just chop up a few and sweat/saute them until tender.

Crab Dip

1 Cup Mayo
1 8 oz Cream Cheese
3 T Lemon Juice
1 lb Crab Meat
1 Cup Grated Cheese

From Viv

Quick Antipasto

1 16ozJar Giardiniera (pickled veggies), Drained
1 12oz Jar Marinated Artichoke Hearts
1 6oz Jar Whole Button Mushrooms, drained
1 14oz Can Pitted Large Black Olive, drained
2 8 oz Cans Tomato Sauce
1 7oz Can Water Packed Tuna
¼ Cup Red Wine Vinegar
Salt and Pepper to Taste

Mix altogether. Cover and Chill at least 12 hours, up to 2 days.

Little Joeys

1 lb Little Smoky Sausages
1 lb Bacon
1 lb Brown Sugar
Toothpicks

Cut Bacon into thirds. Wrap each sausage in a cut strip of bacon and serve with toothpick. Place in crock pot. Cover with Brown Sugar. Cook Low setting 8-10 hours. Drain before serving.

From: Linda and Stefani D.

Coleslaw

From Sheri


8 ½ cups cabbage
1 cup diced orange peppers
¼ cup diced onions
1 ½ carrots


Mix together
1 cup mayo
3 T sugar
3 T vinegar
1 ½ t. salt
¾ t. mustard (dry)
¼ t. celery seed


Serves a lot.

Dave's Famous Veggie Bars

2 pkg Refrigerated crescent rolls
2 8 oz. pkg cream cheese, soften
1 Pkg Hidden Vally Ranch Dressing Mix
1 Cup Mayo
3/4 Cup Chopped Cauliflower
3/4 Cup Chopped Broccoli
3/4 Cup Chopped Tomatoes
3/4 Cup Chopped Carrots
1/2 Cup Chopped Green Onion (or 3/4 cup chopped green and red pepper)
1 Cup Shredded Cheddar Cheese

Open and unroll crescent. Spread and Press into Cookie Sheet. Bake according to package directions. Cool. Mix Cream cheese, Pkg Hidden Vally Ranch Dressing Mix, and mayo. Spread over crust. Sprinkle Chopped veggies and cheese over cream cheese. Chill, cut and serve.

Cream Cheese Wontons

1 Pkg. Wonton Wrappers
1 8 oz. pkg cream cheese
1 beaten egg
3-4 Cups Veggies Oil

Cut Cream Cheese into 1/2 inch square/rectangles
Put cream cheese into middle of square wrapper
Brush edges of wrapper with beaten egg and wrap up cheese
Fry in oil until golden brown
Server with sweet and sour sauce

Wrapping Wontons
press side 1a and side 2a together

Press side 2b and side 3a together


Press 3b and 4a together as well as 4b and 1b together

Southwest Egg Rolls

1 Chicken Breast
1/4 Green Pepper
1/4 Red Pepper
1/4 Pkg. Taco Seasoning
1/4 Cup Frozen Corn
1/4 Can Black Bean
1 Beaten Egg
1 Pkg. egg roll skins
3-4 Cups Oil

Put Chicken and Peppers in food processor and pulse until Chicken is well chopped.
Put Chicken and Pepper mixture in bowl add Seasoning, Corn, Beans and Egg stir. Roll mixture into egg roll skins. Heat oil to 375. Deep fry in Oil until golden brown about 6-8 minutes.

Server with Mexican Style White Sauce

Wraping Egg Rolls1. Place an egg roll wrapper with a point toward you. Spoon about 1/4 cup of the desired filling across and just below the center of the egg roll wrapper. Fold the bottom point of the egg roll wrapper over the filling. Then tuck it under the filling.

2. Fold the side corners of the egg roll wrapper over the filling, forming an envelope shape.

3. Roll the egg roll toward the remaining corner. Moisten the top side with water or beaten egg and press firmly to seal.

White Salsa

1/4 Cup Plain Yogurt
1/4 Cup Mayo
1/8 Cup Finely diced Tomatoes or Salsa
1/2 of the juice from 1lime
1/4 t. Oregano
1/4 t. Cumin
1/8 t. Cayenne
A dash of Dill Weed
Chill and serve. Mexican foods, chips and veggies.

Shawna's Dill Weed Dip

1 t. dill weed
1 t. Beau Monde (it's a "Spice Island" brand)
1 T. parsley
1 T. onion flakes (or 1/2 t. onion salt)
1/2 c. mayonnaise
1 c. sour cream

Mix. Chill. Serve with veggies or chips

Salas

1 Can Mexican stewed tomatoes
½ bundle chopped fresh Cilantro
¼ finely chopped jalapeno (depending on how spicy the jalapeno)

Blend all together in blender until desired consistency. Will look dark red/brown because of chopped cilantro.

Egg rolls

1 lb ground beef or pork or chicken
2 cups bean threads, soaked and cut into inch long strips
1/4 cup chopped carrots
1/4 cup chopped green pepper
1/4 chopped celery
1 T. Teriyaki Sauce or Stir Fry Sauce
1 t. soy sauce
1 Egg
1 Pkg. egg roll skins
3-4 Cups Oil
(other optional veggies: peas, bean sprouts, water chestnuts)

Soak bean thread in water until soft, then cut in small sections. If using pork or chicken place raw chunk of meat in blender or food processor. Mix meat, veggies, cut bean sprouts, egg, and sauces. Roll mixture into egg roll skins. Heat oil to 375. Deep fry for 2 minutes then turn over and cook another 3 minutes.

Wrapping Egg rolls

1. Place an egg roll wrapper with a point toward you. Spoon about 1/4 cup of the desired filling across and just below the center of the egg roll wrapper. Fold the bottom point of the egg roll wrapper over the filling. Then tuck it under the filling.

2. Fold the side corners of the egg roll wrapper over the filling, forming an envelope shape.

3. Roll the egg roll toward the remaining corner. Moisten the top side with water or beaten egg and press firmly to seal.

Cheese Ball

8 oz cream cheese -- room temperature
2 oz finely shredded extra sharp cheddar cheese -- room temperature
2 oz Monterrey Cheese
1 T Red pepper -- finely chopped
1 tbsp dried parsley
1 tsp Worcestershire sauce
finely chopped nuts
dried parsley

In a large bowl and using your hands mix all cheeses, Worcestershire sauce, red pepper, and 1 tbsp parsley. Roll ball into nuts and then parsley. Wrap tightly and store in refrigerator. Serve with your favorite crackers.

If you don't want to make balls, you can press the cheese ball mixture into a plastic container and sprinkle the nuts & parsley on top.

Makes 1 Ball.

Carie's Hot Artichoke Dip

1 Can Artichoke hearts, Chopped
1 8-oz. Pkg. Cream Cheese, Softened
1 Cup Mayo
1 Cup Shredded Parmesan Cheese
Bake at 350 for 1hour
Serve with Crakers, Tortilla Chip or French Bread Slices