Cranberry Salsa

Cranberry Salsa
From the Kitchen of Julie Howard

This is the basic recipe for Cranberry Salsa:): 
1 bag cranberries
1 bunch cilantro
1 bunch green onions
1 jalapeño (seeded for less spicy)
2 limes (juiced)
1/2-3/4c sugar
pinch of salt
Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!

Deviled Eggs

Deviled Eggs
From the kitchen of Stephanie

10-12 Hard Boiled Eggs, peeled and separated
mayo
mustard (yellow)
dill relish
dill
salt
pepper

I combine the yolks along with the other ingredients until I get a texture and consistency that I like. I usually start with about a tablespoon of mayo, a tsp of mustard and relish and a pinch of each seasoning and then go from there.

Once you get a consistency and flavor, spoon back into egg halves.

Chicken Salad

Chicken Salad
From the kitchen of Stephanie

2-3  Cooked Chicken Breasts, chopped or shredded
1 cup of Dried Cranberries
1 Apple of choice (I prefer Gala or Fuji) diced
1-2 cups of Chopped Celery
Mayo (just enough to bind together)
Dill (fresh or dried) to taste
Salt
Pepper

Combine all ingredients and chill


***I also like to used Trader Joe's Crescent Rolls to make this a bit fancier. You can either use each crescent triangle and stuff with salad prior to baking or you can roll out crescent sheet and cut into 24 small squares and use a mini muffin pan. You place each square in the hole of the pan and then scoop a spoonful of salad into each cup. Cook according to directions on can. ***

Cowboy Caviar

Cowboy Caviar
From the kitchen of Brittney Beard

1 can of back beans (drained and rinsed)
1 can of kidney beans (drained and rinsed)
1 can of navy beans (drained and rinsed)
1 can of shoepeg corn (drained and rinsed)
chopped jalepenos (about 4-5 depending on how much kick you want it to have)
1 whole red onion (chopped)
3 Roma Tomatoes (seeded and diced)
A LOT of fresh cilantro
1/2 a bottle of Italian Dressing

Mix all together and enjoy with triscuits or tortilla chips!


So tasty....I personally sampled some of this tonight and it was amazing! I can't wait to make it myself! It's perfect for parties!

Apricot Brie Cups

Apricot Brie Cups
From the Kitchen of Kristi Cox


You buy the Athens Phyllo Dough Shells (mini) (I have only found them at Super Walmart They sell out really fast around the holidays).


Then I go to Trader Joe's and get
-Apricot Preserves
-Brie (or gorgonzola is tasty too)
-Sliced Almonds

Put the brie at the bottom of each phyllo shell and then fill with the apricot preserves. Top each one with one sliced almond (It makes it look extra special). I just bake them for a little bit until they bubble (I can't remember if there are heating instructions on the phyllo shell box but if there is, then just follow that)

ENJOY!

Avocado Crab Dip

Avocado Crab Dip
From the kitchen of Melissa St. Clair

Ingredients:
2 whole Avocados, seeded and peeled
1 Tablespoon fresh lemon juice
1 Tablespoon chopped onion
1 teaspoon Worcestershire Sauce
1 package 8 ounce cream cheese, softened
1/4 cup sour cream
1/4 teaspoon salt
1 pound crab meat, drained of any juice
1 pound baguette

Directions:

Slice baguette. Lay slices out on a cookie sheet and toast in a 350 degree oven. Cool. In a blender or food processor, combine avocado with the lemon juice. Pulse a couple times. Add the onion and Worcestershire. Pulse until combined, but keep a little bit lumpy, do not puree. Add cream cheese, sour cream, and salt. Pulse a couple of times. Stir in the crab meat. Chill dip until needed. Keep in mind that the avocado will discolor within a few hours, so make no more than a couple of hours before serving!

Serve with toasted baguette.

Cheese Puffs...Basic Pâte à Choux (cream puff dough) Recipe

Basic Pâte à Choux (cream puff dough) Recipe
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins

To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.

KFC Cole Slaw

KFC Cole Slaw
By: Todd Wilbur

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't be lieve it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12. (http://www.topsecretrecipes.com)

Pecan Cheese Ball

Pecan Cheese Ball
From: Souther Living Christmas Cookbook via Susan Reid

2 (8 oz) packages cream cheese...softened
1 (8 oz) can crushed pineapple, drained
1/4 cup chopped green bell pepper
2 TBSP finely chopped onion
2 tsp seasoned salt
2 cups Chopped pecans, toasted and divided

Combine first 5 ingredients; stir in one cup pecans. Cover and chill until firm.

Shape mixture into ball; roll in remaining 1 cup of pecans. Place cheese ball on a serving platter; serve with crackers and strips of bell pepper (red and green recommended). Cheese ball will be about 5 inches in diameter.

Fresh Cucumber Dip

Fresh Cucumber Dip
From the Kitchen of Margot

1 (8oz) cream cheese
1/2 cup mayo
1 TBSP lemon juice
2 Med. Cucumbers peeled, seeded and diced
4 green onion sliced
2 tsp fresh dill
3/4 tsp hot pepper sauce (I personally use more about 3 tsp extra)
1/4 tsp salt

Beat cream cheese, add mayo and lemon juice and beat until blended.
Stir in cucumbers, onions, dill, hot pepper sauce, and salt until well
mixed.

Cover and chill for 3 hours

Serve with crackers and veggies

Black Bean Hummus

Black Bean Hummus
from Biggest Loser Club Newsletter

Beans are full of fiber, which will keep you feeling full longer, and an inexpensive source of protein.

1 cup black beans, cooked, drained
1 clove garlic, minced
1/4 cup soft silken tofu
1½ tablespoons tahini
1 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
Juice of 1 small lime
Dash of salt
Ground pepper, to taste
Sprinkle of ground paprika

Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.

Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.

Yield: 4 Servings

Per Serving
Calories: 111
Fat: 5 g
Carbohydrates: 12 g
Protein: 6 g

Shrimp Stuffed Poblano Peppers

Shrimp Stuffed Poblano Peppers
From the kitchen of Renee Hill

Ingredients
1 red bell pepper
6 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of the plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Roasted Red Pepper, Feta, and Mint Dip

Roasted Red Pepper, Feta, and Mint Dip (Phase 1)
by: South Beach

Serve this hearty, full-flavored dip with crunchy raw veggies, like asparagus spears, cucumber slices, and broccoli florets.

Makes about 1 3/4 cups
Ingredients

1 bottle (12 oz) roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 oz reduced-fat feta cheese
4 oz reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 Tbsp finely chopped fresh mint
2 Tbsp fresh lemon juice (from 1 lemon)
1 Tbsp extra-virgin olive oil
Salt, as desired

Instructions

Combine red peppers and garlic in food processor or blender. Pulse until well blended. Add remaining ingredients, except salt; process until blended but still thick. Add salt and additional lemon juice to taste. Refrigerate for 30 minutes to allow flavors to blend. Serve cold.

Make-Ahead Tip: Dip can be made 3 days ahead. Cover and refrigerate.

Nutritional information (per serving)
47 calories
2g protein
4g carbohydrate
0 g fiber
2g total fat
1g saturated fat
5 mg cholesterol
239 mg sodium

Red Bell Pepper Dip

Red Bell Pepper Dip
from: Kim McManus


1 Large Red Bell Pepper

1 8oz Cream Cheese (soften)

1 package Ranch Dressing mix



Blend all ingredients together and enjoy!

Double Tomato Brushetta

Double Tomato Brushetta
by: Jennifer Tilney

INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

DIRECTIONS:

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Dill Carrot (pickled carrots)

DILL CARROT RECIPE
by: Mary Hyatt

Put in 1 pint jar :

2 slices onion
1 clove garlic (whole)
Fill with carrot slices


Bring to a Boil:

½ cup vinegar
½ cup water
1 tsp salt
1 tsp dill seed
½ tsp sugar
¼ tsp cayenne pepper

Pour over carrots,

Let cool a little before putting in refrigerator.

ENJOY!!!

Zucchini Appetizers

Zucchini Appetizers
by: Betty Crocker

Prep Time:15 min
Start to Finish:40 min
Makes:4 dozen appetizers

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

High Altitude (3500-6500 ft) Heat oven to 375ºF.

Nutrition Information

1 Serving: Calories 40 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 100 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0% Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Refried Bean Roll-Ups (lighter recipe)

Refried Bean Roll-Ups (lighter recipe)
by: Betty Crocker

"Lighten up! You can enjoy great-tasting seasoned refried beans, lettuce and cheese in soft flour tortillas and still keep an eye on the fat."

Prep Time:10 min
Start to Finish:15 min
Makes:4 servings

1 can (16 ounces) Old El Paso® fat-free refried beans
1/2 cup Old El Paso® salsa (any variety)
1/2 teaspoon chili powder
8 fat-free flour tortillas (8 to 10 inches in diameter)
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)
1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2. Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with addiditional salsa if desired.

Nutrition Information

1 Serving: Calories 245 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 840 mg; Total Carbohydrate 44 g (Dietary Fiber 8 g); Protein 14 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 22 %; Iron 20 % Exchanges: 3 Starch; 1/2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Queso Dip

Queso Dip
By: Rotel

Makes 2.5 cups

1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained

1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers

Spinach and Artichoke Dip

Spinach and Artichoke Dip
By: Food Network

Serves: 6-8
Preheat oven to 350 degrees F.

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped


Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes

(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)