16 large jalapeno pepper, halved
1 8 oz, package cream cheese, softened
8 pieces bacon, cut in half
Seed the jalapeno halves, then stuff them with a portion of cream cheese. Wrap to seal the cream cheese in with bacon, place ends on the downside, then place each stuffed jalapeno on a cookie sheet. Bake at 350 for 25-30 minutes.
Grape Jelly Meatballs
Ok . . . I know. . . grape jelly and meatballs . . . gross! But truly these meatballs are to die for!
2 12 oz. jars Heniz chili sauce
1 32 oz. jar grape jelly
1 bag meatballs (about 80)
Place chili sauce and jelly in sauce pot and heat until jelly is melted and sauce is smooth, stirring often. Place sauce and meatballs in a slow cooker and simmer at least three hours, till heated through.
Lacey's Stuffed Mushrooms
Lacey's favorite but pretty much everyone else's as well!
4 pounds whole mushrooms
1 pound Jimmy Dean sausage
1 8 oz. block cream cheese
1. Wash mushrooms and remove stems. Place stem-side up on a cookie sheet.
2. Brown sausage and cook until finely crumbled. Add cream cheese and heat and stir until well combined.
3. Stuff the mushrooms with the sausage mixture then bake at 350 till warmed through . . . about 20 minutes.
Black Bean and Corn Salsa
1 can corn
1 can black beans, rinsed and drained
1/2 teaspoon pepper
1 teaspoon cumin
4 tablespoons oil
1/4 cup vinegar
1 large jalapeno pepper minced
5 green onions, finely chopped
5 roma tomatoes, diced
tortilla chips
Stir together then chill for a few hours before serving.
Cowboy Caviar
1 can corn, drained
2 cans black eyed peas, rinsed and drained
2 large avocados, diced
4 large tomatoes, diced
1 large handful cilantro, chopped
1 bunch green onions, chopped
1 large jalapeno pepper minced
1 packet italian salad dressing mix
1/3 cup oil
1/3 cup white vinegar
Gently stir together: corn, black eyed peas, avocados, tomatoes, tomatoes, cilantro, onions and jalapeno. Mix together dressing with whisking together: dressing mix, oil and vinegar.
Pour dressing over salad and stir. Allow to sit a while for flavors to blend before serving with tortilla chips.
My Salsa
Fresh even when fresh isn't even in season.
1 28 oz. stewed tomatoes
1-2 minced garlic cloves
1/2 sweet onion
1 large jalapeno
1/4 green pepper, optional
1 handful cilantro, fresh
2 tablespoons lime juice or vinegar
salt and pepper to taste
Place all ingredients into a food processor or blender. Pulse till well combined.
I USUALLY USE SOME HOMEMADE JALAPENO VINEGAR THAT I MAKE BY PLACING SEVERAL HALVED JALAPENOS INTO A GLASS BOTTLE OF VINEGAR WHEN JALAPENOS ARE IN SEASON. AFTER A FEW WEEKS, THE VINEGAR IS FLAVORED AND EXCELLENT FOR SALSA MAKING!
Ivie's Salsa
1 28 oz. can stewed tomatoes
1 sweet onion, quartered
2 large bag jalapeno
1 handful fresh cilantro chopped
1 tablespoon black pepper
1/2 teaspoon cayenne
3 minced garlic cloves
10 fresh roma tomatoes, finely chopped
Pulse everything but the fresh tomatoes in a food processor. Pour into a bowl, then stir in the fresh tomatoes. Chill.
Chunky Guacamole
2 large avocados
1 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1 finely diced roma tomatoes
1 finely minced jalapeno
1/2 finely minced purple onion
1 handful minced fresh cilantro
2 teaspoons lime juice or vinegar
Mash avocados with garlic, salt and pepper. Then gently stir in everything then serve.
Classic Guacamole
2 large avocados
1 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
10 shakes tabasco sauce
1 teaspoon lime juice or vinegar
Peel and seed avocados then mash everything together. Serve immediately.
Chili Con Queso Dip
1 medium onion, chopped
2 minced garlic cloves
1 finely minced jalapeno
2 tablespoons olive oil
1 can chopped green chilies
1 cup milk
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
In saucepan, saute onion, garlic and jalapeno in olive oil until tender; add chilies. Cook and stir 5 minutes. Reduce heat to low. Add in milk then slowly add in the cheese, making sure it melts after each addition. Serve warm with chips.
Hot Sausage Dip
2 pounds Jimmy Dean Hot Sausage
3 onions finely chopped
1 large green pepper, chopped
1 pint sour cream
1 8 oz. block cream cheese
3 large tomatoes, diced
3 cans diced green chilies
Brown sausage then place in crock pot. Saute onions and pepper in sausage grease till soft. Add the veggies along with everything else into a crock pot. Warm through and serve with chips.
Mustard Pretzel Dip
1 cup mayonnaise
1 cup mustard
1/2 cup sugar
1/4 cup minced dried onion
1 envelope ranch dressing
1 tablespoon horseradish sauce
Combine all ingredients then cover and refrigerate for at least thirty minutes. Serve with soft pretzel bites. You could use this with a warm batch of Auntie Ann's pretzels.
Olive Garden's Hot Artichoke-Spinach Dip
Out of this world . . . and it only takes minutes to make.
1 cup diced artichoke hearts (canned but not marinated)
1/2 cup frozen spinach, thawed
8 oz. block cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
on the side crackers or tortilla chips or even bread
Put the artichoke hearts and spinach in microwave safe bowl and cover with plastic wrap. Cut a small slit in the wrap to allow air to escape. Cook on high for 4 minutes. Stir and zap again for another 2-3 minutes, until artichoke hearts are tender. Heat the cream cheese in another bowl in the microwave for 1 minute on high. Add the artichoke-spinach mixture and stir well. Add the remaining ingredients and combine well. Serve with crackers, chips and/or bread.
Onion Dip from Scratch
2 tablespoons olive oil
1 1/2 cups diced sweet onion
1/2 teaspoon salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon salt
In skillet, heat oil; saute onions and salt. Cook until onions are golden brown and carmelized. Remove from heat and cool slightly. Mix the rest of the ingredients. Add the cooled onions and chill. Stir once again before serving.
Seven Layer Dip
1 can refried beans
1 batch guacamole
1 pint sour cream
1 package taco seasoning mix
1 can chopped black olives
1 medium sweet onion, finely chopped
2 cups finely shredded cheddar cheese
5 large roma tomatoes finely chopped
1 bunch finely chopped green onions
tortilla chips
In the bottom of a 9x13 pan, spread the following layers:
1. 1 can refried beans
2. 1 batch (or package) guacamole
3. 1 pint sour cream mixed with 1 packet taco seasoning
4. 1 small can black olives
5. 2 cups shredded cheddar cheese
6. 2 cups chopped tomatoes
7. 1 bunch of green onions, thinly sliced
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