Cranberry Salsa

Notes: I skipped the apple juice and cilantro last time, and only put in 1 T of jalapeno pepper and it was great. I think you can adapt a little to what you have on hand.

Got this from a friend in DC

Makes 4 cups

Ingredients:
1 bag fresh cranberries
1 Granny Smith apple, peeled and cored and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
3/4 C white sugar
1/3 C apple juice
3 T fresh cilantro
2 T pickled jalapeno pepper (or more, if you want it spicier, 2 T is mild)
1 tsp fresh grated lime zest

Directions:
Combine ingredients in a food processor and serve with tortilla chips. Keeps well for a few days.

Rattlesnake Bites

from Taste of Home

(aka Beef-Stuffed Crescents)

Notes: I originally made these from a different recipe and they dubbed them Rattlesnake Bites. And although I can't find that same recipe, I like that name better. These could be served for dinner, tailgates, or as an appetizer. I have tried with diced jalapenos but didn't like them as much. I did try them with 1/2 a jumbo biscuit tonight as well as crescent rolls. I prefer the crescent rolls by just a hair in texture but for looks, I prefer the biscuit. I also put in a can of diced tomatoes and liked it. Daniel likes these.

24 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) chopped green chilies
• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, cubed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 3 tubes (8 ounces each) refrigerated crescent rolls'
• 1 can diced tomatoes, drained (optional)
• salt and pepper

Directions

• In a large skillet, cook beef and chilies over medium heat until meat
• is no longer pink; drain. Add cream cheese, tomatoes, cumin and chili powder.
• Cool slightly.
• 
  
• Preheat oven to 375°. Separate crescent dough into 24 triangles.
• Place 1 tablespoon of beef mixture along the short end of each
• triangle; carefully roll up.
• 
  
• Place point side down 2 in. apart on ungreased baking sheets. Bake
• 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
• 
  

Nutritional Facts: 1 roll equals 175 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 282 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.

Dietrich's Salsa

C. Dietrich (Duisburg)

Ingredients:
2 small can peeled tomatoes (or fresh)
1 lg diced bell pepper
5-8 jalapenos (deseeded)
1-2 tsp salt
1/3 tsp black pepper
1 T vinegar

Optional ingredients:
garlic
onion
chili pepper
Tabasco
cayenne pepper
cilantro

Combine ingredients together and chill to serve fresh or simmer for 1/2 hour on stove if cooked salsa is desired.

Fruit Salsa with Baked Cinnamon Chips

from The Girl Who Ate Everything

Fruit Salsa with Baked Cinnamon Chips

by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Tavia's Black Bean Salsa

Ingredients:
8-10 Roma tomatoes
6-10 sprigs cilantro (or more)
1 medium purple onion
2 can black beans
1 can white shoepeg corn (Green Giant)
6 oz Zesty Italian dressing

1. Rinse and drain beans and corn

2. Mix together and serve with chips.

Mom's Cheese Ball

from Mom

Ingredients:
2 8 oz cream cheese (softened)
2 C sharp cheddar cheese (shredded)
1 T pimento (chopped)
1 T green pepper (chopped)
1 T onion (chopped)
2 tsp Worcestershire sauce
1 tsp lemon juice
salt
dash cayenne pepper
chopped pecans/walnuts (optional)

1. Mix altogether. Ensuring that pimento, pepper, and onion are finely chopped. Chill.
2. Form into 2 balls and roll in chopped walnuts/pecans if desired.

Serve with crackers.

Variations:
1 5 oz Roka blue cheese
1 8 oz crushed pineapple (drained)

Bachelor Bean Dip

from Jenn Gillins

Ingredients:
1 8 oz cream cheese
1 can chilli

Mix together and warm.

Serve with tortilla chips.

Robyn's Artichoke Dip

from Robyn E.

Ingredients:
1 C mayonnaise
1 C fresh Parmesan cheese (grated)
1 can (12 oz) artichokes (drained & chopped)
1 pkg frozen spinach (drained, squeezed)
chopped red pepper
1 C pepper jack, Monterrey jack, or mozzarella cheese

1. Mix all ingredients except cheese together and spread evenly in an oven safe serving dish/pan.
2. Sprinkle cheese on top
3. Warm in oven for 10 minutes shortly before serving

Serve with lightly toasted sliced baguettes

Guacomole

from Aunt Bree

Ingredients:
2 avocados, mashed
1 T mayonnaise/sour cream
1 T lemon juice
chopped onion
tomatoes
Worcestershire sauce
Tabasco sauce
salt

Mix altogether shortly before serving

Corn Dog Muffins

from Iowa Girl Eats


 These poppable bites consists of a sweet and crispy cornbread mini muffin, studded with a salty, all-beef hot dog. They taste exactly like a state fair corn dog, just in a teeny-tiny package!

Notes: I used a regular muffin pan and a mini pan. I baked them for about 20 min. at 375 degrees. Also, since I was using a regular muffin pan, I chunked/diced the hot dogs and then tossed them on top of the batter already divided up in the muffin pan.)

Ingredients (makes 12 regular and 10 mini muffins (Serves about 4)

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 7-8 all-beef hot dogs, cut into 1″ bites (I used chicken/turkey and was still good)

Instructions

• Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.