Cranberry Jalapeno Dip- A Holiday Favorite

There's an old saying, "We eat with our eyes first."

I agree.  When I first saw this colorful appetizer, my eyes became hungry for it.

I love the festive red and green colors for the holidays. Just imagining the interesting flavor combos from the cranberries, jalapenos and green onions caused me to look up the recipe.

When I read the recipe and saw that sugar, lemon juice, and cilantro were also in this dip that was served over cream cheese, it piqued my interest even more.

I read many reviews before making it, and nearly every review stated that it was one of the best appetizers they had tried, and many had asked for the recipe when it was taken to parties.

So I decided to give it a try myself. 

I'm so glad I did!

It has a hint of sweetness, but only enough to balance the kick from the jalapenos and onion. The freshness of the cranberries, cilantro, green onions and the jalapenos is a nice contrast to the heavier dips and overly-processed seasonal treats.

This is not difficult to make, but the cranberries pretty much need to be  hand-chopped because a food processor will cause them to become too liquified. My nut chopper did not do a good job either, so I sat at my kitchen island and hand-chopped them, one by one while having a nice conversation with my husband.

The other point to remember is once it is prepared,  IT MUST SIT OVERNIGHT IN THE FRIDGE so all the tastes mix and mingle well. So  be sure to allow for that time.

To make this awesome dip, you will need: 

• 2 tbsp  chopped Cilantro
• 12 oz bag Cranberries, fresh
• 1/4 cup Green onion, sliced
• 1 fresh Jalapeno pepper, sliced 
• 1 tbsp. Lemon juice

• 1/8 tsp Salt
• 1 cup Sugar
• 
  
• *16 oz. WHIPPED cream cheese
• *Crackers for dipping
• 
  

Mix everything together EXCEPT cream cheese. Cover with plastic wrap and store in fridge overnight.

When ready to serve, drain in a colander. Spread over WHIPPED cream cheese.

Enjoy~ Everything in Moderation

French Quarter Dip

This delicious dip is interesting with a nice contrast of flavors and textures. It is both sweet and savory, creamy and crunchy. A party-perfect dip. We enjoyed it tonight as a part of our New Year's Eve get-together.

This is very easy to prepare. Toasting the pecans is not a must if you're in a hurry.

Give it a try.

YOU WILL NEED:

1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted

Assorted crackers


Directions 
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving dish. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans.  Cool slightly. Spoon over cheese mixture. Serve with crackers. 

Makes about 8-10 servings.

Enjoy~Everything in Moderation

Lisa's Asparagus Rolls (a popular re-post)

I presented a New Year's Eve presentation on our local morning news program in the past and I featured a recipe shared with me by my facebook friend, Lisa Laird.  Lisa told me this was her most requested recipe that she takes often to parties, potlucks, etc.

This is the perfect holiday recipe to take to any party and to serve as a light appetizer at your Christmas or  New Year's Eve celebration.

I prepared it the other night for my man and he gave it two thumbs up. I've taken it to Christmas parties and it also received a lot of compliments and I had many recipes requests.

Here's what you will need:

ASPARAGUS ROLLS

1 bunch of fresh asparagus (thin)
1 block of cream cheese or a small tube of Garlic flavored Cream Cheese
1/2 pound thinly sliced deli salami
sea salt
pepper
Parmesan cheese

1. Take one asparagus and bend it, it will snap where it needs to be cut off. Cut the remaining spears in the same place.

2. In a pot of boiling water plunge the asparagus for 1 min (longer if thinker asparagus is used)

3. Immediately place the asparagus into a bowl of ice water to shock it, which stops the cooking process and keeps it bright green

4. Dry the asparagus with a paper towel and season with salt, pepper and Parmesan cheese

5. Take a slice of the Salami and spread a thin layer of cream cheese over it



6. Take about 3 asparagus spears and wrap the salami/cream cheese around the spear.

Stack on a platter, chill 15-30 min and serve.
You can also sprinkle the Parmesan cheese on top.

Enjoy~ Everything in Moderation

Saucy Wieners (a re-post)

This is one of the fastest going appetizers I have ever brought to a party, and I've been making it for many years. I have also used it with meatballs with the same plate-licking results!

YOU WILL NEED:
2 pkg.s Lil Smokies
1 1/2 c. ketchup
1/2 cup brown sugar
 *The original recipe called for 1/8-1/4 cup bourbon. You won't miss it if you choose to leave it out.

Mix altogether.

Cook the Little Smokies,  until browned and heated through in a skillet.

Place wieners (and fat from skillet ) into a crock pot and pour sauce over and mix well. Keep warm in crockpot.


And here's another one to try with the same sauce:




* You may also add your favorite meatball recipe OR brown 1 bag of frozen in the skillet and serve the same way. Or mix meatballs and wieners together after browning and pour sauce over.  It's always a hit.

Capri Salad

 I'm sharing this one again because it's wonderful!

This recipe can be made very quickly, and is a very nice appetizer for an Italian meal.

I have sweet basil growing like crazy in my little garden (emphasis on LITTLE-- only THREE PLANTS!) but it excites me, because my gardens, even herb gardens, don't normally do well.

*I used about 5 Roma tomatoes, sliced (can also use beefsteak tomatoes)
* 4 1/2 oz. mozzerella cheese (sliced, fresh would be best, but I had shredded on hand, and it was fine)
*about 12 black olives, sliced (or however many you think you would like)
*8 basil leaves, torn, if large
1 T. balsamic vinegar
1T. olive oil
 salt and pepper to taste

Slice tomatoes.  Slice Mozarella and place over the tomatoes (or sprinkle on if shredded ). Save some for adding to the top.
Slice olives into rings and place on top of cheese.
Add some of the basil (same some for garnish)
Top with cheese.

Broil in a pre-heated oven for about 3-4 minutes (watch carefully so it doesn't burn)
When done, drizzle with balsamic vinegar and the oil that have been mixed together, then sprinkle with salt and pepper.


Enjoy!

Bacon Cheese Dip

Easy and very tasty party dip that can also be used as a sandwich spread. Simple to throw together, just allow about an hour in fridge before serving. Just right for a simple weekend recipe, but good enough to share at your holiday get-togethers.

YOU WILL NEED:

1/2 lb. bacon, chopped (or use Bacon Bits)
1 cup plain yogurt or sour cream (I actually prefer the plain yogurt in this one)
1/4 cup  mayonnaise (NOT salad dressing)
1 tbsp finely chopped green onion
1 tbsp  finely chopped parsley
1/2 tsp. seasoned salt

*Assorted fresh vegetables, crackers or potato chips or tortilla chips

Instructions:

Cook bacon in large frypan until crisp. Drain well reserving l tsp dripping; set bacon aside. Chop bacon.

Combine reserved bacon drippings, yogurt , mayonnaise, onion, parsley, salt and crisp bacon in small bowl; mix well. Cover and refrigerate at least 1 hour to blend flavors.

Garnish with more chopped bacon.


Serve as dip for vegetables, crackers or chips
Also can be used on a BLT  or other lunchmeat sandwich instead of mayo. (Omit bacon)

Enjoy!

Fruit Salsa

My friend and co-worker Tracy shared this recipe with me, after I ate two helpings at a party she hosted recently. Very refreshing--and pretty healthy, too.
It is called a "salsa", but really it is just a finely chopped fruit salad.

YOU WILL NEED:
1 lg. red apple
1 lg. green apple
5 kiwis
1 lb. fresh strawberries
1 small cup mandarin oranges (drained)
2-3 T. Apricot jelly
1 T. Brown sugar
1 T. white sugar

Cut up all fruit in tiny pieces (or put in food processor like photo above)
Serve with cinnamon tortilla chips or graham crackers.

Super Moist Tyler Florence Meatballs ( a repost)

I made these meatballs on Christmas Eve last year and served them with pasta for my family and all of them agreed that these were THE best meatballs I've made. My oldest son, who travels all over the country told me they tasted just like the meatballs served in the Fine Italian Restaurants he has frequented during his travels.

The secret to the moistness? Soaking the bread in milk!
The only thing I changed about this recipe, is Tyler makes 10 large meatballs, and I made many small ones.

You can also try them as a meatball sandwich, or serve them with toothpicks as an appetizer for the holidays.

You must give them a try.

YOU WILL NEED:

* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti

Directions

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.


Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling.

Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into equal pieces and shape them into nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Pomodoro Sauce:

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Yield: 4 cups

Enjoy!

Pinapple Salsa--a FAST AND FURIOUS FRIDAY RECIPE!

3 simple ingredients are all you need to make this SUPERB SALSA that will tantalize your taste buds!

Perfect for a weekend meal, Super Bowl Party or just whenever you want to crunch and munch on something NOT so traditional.

You will need:

*1 jar Salsa (your favorite brand and choice of heat level- I chose MEDIUM)
*1/2 lg. can (15 oz.) of crushed pineapple, drained
*sugar to taste (I used 1 T.)

Mixed together and serve with your favorite tortilla chips, or pour over a block of cream cheese and serve with crackers.

Impress your guests and ENJOY!

Black Bean Salsa

It doesn't get any easier than this!

Here's an easy throw together salsa that would be perfect for a Super Bowl Party or to serve as a side for a Tex-Mex meal.

* 1/4 Cup Hellmann's or Best Foods Light Mayonnaise

* 2 Tbsp. lime juice

* 1/2 tsp. ground cumin

* 1 can (19 oz. ) black beans, rinsed and drained

* 1 can (11 oz. ) whole kernel corn, drained

* 1 Cup quartered grape tomatoes or cherry tomatoes (or dice your own, remove seeds)

* 1/2 Cup chopped red or purple onion

* 2 Tbsp. chopped fresh cilantro

* 1 tsp. chopped jalapeno pepper (optional)

Steps

* In medium bowl, blend t Mayonnaise, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature with tortilla chips.

Taco Cups

This is a great throw together snack that is Super Bowl Party worthy and easy for the kids to assemble.

I borrowed a friend's daughter, Lexi, to help me out since I am daughter-less and those sons of mine don't want to help much in the kitchen. (Unless it requires making food disappear!)



You will need:

1 lg. bag taco cups (dippers)
1 lb. ground beef
Onion flakes (1 T.)-optional*
1 pkg. taco seasoning mix
Shredded cheddar or Mexican cheese
Sour cream
Sliced black olives
Salsa
*Your favorite Mexican toppings


Brown beef with onion flakes and drain.
Add taco seasoning and add water and cook (according to package directions)
Place taco cups on a large baking sheet.

Place A spoonful of beef mixture in each cup.

Top with cheese. Bake in a preheated 300 degree oven until cheese melts.
Remove from oven and add your favorite Mexican toppings.

Serve warm.

Cucumber Party Sandwiches

Here's a nice addition to your New Year's Eve buffet....easy to prepare, wonderful to taste. Perfect way to put a finishing touch on 2009 and welcome in the New Year.

YOU WILL NEED:
1 8 oz. pkg. cream cheese, softened
1 pkg. GOOD SEASON'S Zesty Italian seasoning mix (dry)
1/4 cup Miracle Whip
1 loaf Party Rye bread
sliced cucumbers
(you may garnish with dill)

Mix together first 3 ingredients. Spread mixture on bread. Place sliced cucumbers on top. Chill.

Super Moist Meatballs- Tyler Florence Style

I made these meatballs on Christmas Eve and served them with pasta for my family and all of them agreed that these were THE best meatballs I've made. My oldest son, who travels all over the country told me they tasted just like the meatballs served in the Fine Italian Restaurants he has frequented during his travels.

The secret to the moistness? Soaking the bread in milk!
The only thing I changed about this recipe, is Tyler makes 10 large meatballs, and I made many small ones.

You must give them a try.

YOU WILL NEED:

* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti

Directions

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.


Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling.

Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into equal pieces and shape them into nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Pomodoro Sauce:

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Yield: 4 cups

Enjoy!

Potato skins al a Velveeta

Who says you have to wait for a super bowl party to enjoy some delicious potato skins? I say, everyday is the perfect day to enjoy two of my favorite foods--Potatoes and Velveeta.

My friend Annie, from PAPRIKA IS GOOD, BUT NOT IN COFFEE, gave me this recipe that I made for my Super Bowl party awhile back, but I started craving it again recently.

I thought I'd pass it along like a smooth spiral toss from a quarterback to the receiver!



And I think you'll agree...this recipe will score a touchdown with your "receivers"


YOU WILL NEED:
Potatoes (either baking or Yukon Gold)
1 pkg bacon, cooked crisp and crumbled
1 16oz carton of sour cream (NOT fat free)
1 pkg regular Velveeta
1 pkg Mexican Velveeta
Real butter
Salt and pepper

Bake the potatoes and set aside until cool enough to handle. Cut in half and scoop out most of the inside, leaving some potato on the skin. To assemble, spread a small amount of butter over inside of skin. Then layer, salt, pepper, bacon, sour cream, Mexican Velveeta and regular Velveeta. Repeat until all skins are filled. Bake at 400 until cheese is bubbly, about 10 minutes.

Annie says, "The reserved potato can be made into mashed potatoes. Now that is a win-win situation."

Check out her food blog site where she and Helen cook up some Hungarian madness!

3- way Tex Mex Filler

This is a simple recipe that can be used to:

1. Fill a burrito or taco (just top with your other favorite ingredients).
2. Use as a dip (Scoop with tortilla chips).
3. Use as a soup base (add beef broth).

You will need:
1/2 lb. ground beef
1 can black beans, drained
1 can Rotel (green chilis and tomatoes)
1 pkg. taco seasoning mix
3/4 cup water
1/4-1/2 cup chopped onions (I used Vidalia because I like the sweetness of this onion to balance the other spicy ingredients)

Brown beef and drain. Add all other ingredients and simmer (stirring occasionally) till most of the liquid has gone and mixture is pretty thick.

Serve in your favorite Tex Mex recipe.