APPLE BERRY SALSA (Pampered Chef)

This recipe has been a staple around our house this winter due to the new Cinnamon Wheat Thins- yum!! It is great as an appetizer, side, dessert, or snack. We even eat it for breakfast. So go out and grab a box today (or 3 or 4. They are a limited time item so we don't know how long they will be around.)

2 firm apples, peeled and diced
1 pt strawberries, diced with egg slicer
2 kiwi, peeled and diced
2 T orange juice
zest of one orange
2 T brown sugar
2T apricot jam, or any flavor

Mix gently and keep refrigerated. Serve with pita chips, cinnamon tortilla chips (see below), or Cinnamon Wheat Thins.

Cinnamon Tortilla Chips:
flour tortillas, cut into traingles
water
cinnamon sugar

Preheat oven to 400* Place triangles on baking sheet. Spray with water and sprinkle with cinnamon sugar. Bake 8-10 min until crispy. Cool and serve.

VEGGIE SQUARES

This appetizer has become a staple at every holiday and family function we have.  I have truly lost count of how many times we have made this- always a hit.

2 pkg refrig crescent rolls
2 (8oz) light cream cheese
1pkg Hidden Valley Ranch powder
1c. light mayo
1c. broccoli, finely chopped
1c. cauliflower, finely chopped
1/2 c. pepper, diced
1/2c. carrots, shredded
1c shredded cheese (cheddar, mont jack, etc)

Unroll crescent rolls in a 10x15x2in baking pan.  Bake according to package directions and let cool.  In a bowl blend cream cheese, Ranch, and mayo.  Spread over cooled rolls.  Sprinkle with veggies and cheese.  Refrigerate and cut into squares to serve.

BLACK BEAN SALSA (Shana)

1 can shoepeg corn
2 cans black beans, drain and rinse
1 small red onion, diced
1 lg tomato, diced
1c. cilantro, chopped
1t cumin
1T evoo
juice of 1 lime

Combine all ingredients in a bowl and stir.  Let set in fridge overnight before serving.

ROASTED EGGPLANT DIP (Parade)

This is a great healthy dip recipe (for a change) that can be used with pita chips, crackers, or veggies. It only has 70 calories per serving!

2 firm eggplant
2T olive oil
2t garlic
juice and zest of 1 lemon
1 small onion, chopped
3T fresh basil, chopped
salt & pepper

Preheat oven to 400* Set the eggplants on a baking sheet lined with foil.  Prick a few times with knife.  Roast 45-50min. Let cool and halve the eggplants.  Scoop out the insides.  Put in blender or food processor with olive oil and onion.  Puree.  Add remaining ingredients and pulse to blend.  Chill and serve.

FIG AND BLUE CHEESE TARTS (Nadine Clark- Pillsbury Bake-Off)

3oz low-fat cream cheese, room temp
3/4 c blue cheese, room temp
1/4 c orange marmalade
2T balsamic vinegar
16 dried figs, chopped
Big & Flaky crescent rolls
1c chopped pecans

Preheat oven to 350* In a small bowl stir cheeses with a fork and set aside.  In 1qt saucepan, stir marmalade and balsamic vinegar over low heat.  Stir in figs and cook 5-7 min, stirring.  Remove from heat.  Remove crescent rolls from package.  Do not unroll.  Cut roll in 16 slices.  Place on 2 cookie sheets and press center with thumb to indent.  Place 2t cheese mixture on each round. Top with 1T fig mixture and 2t pecans.  Bake 15-19 min.  Cool on rack 10 min and serve warm.

ITALIAN CHICKEN RING (Pampered Chef)

2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.

CHEESE FONDUE

Fondue is such an easy crowd-pleasing dish. The ingredients can be readily kept on hand for delicious snacking and entertaining anytime.
Here is the basic recipe to tweak to your tastes:

12 oz beer
2c cheese (shredded or sliced)
seasoning spices
cornstarch (if desired), to thicken

Dippers: apples, peppers, carrots, cauliflower, celery, pretzel rods, crackers, etc.

With the fondue pot on med-high, add the beer to bubble off the alcohol. Add the cheese and stir to melt. Season with spices. Reduce heat to warm and serve.

For this batch I used apple cider beer, colby& monterey jack cheese, sharp cheddar cheese, oregano, and garlic powder. Also works well with beer, mexican cheese, and paprika/cumin/taco seasoning.

Get creative and enjoy!

FRUIT DIP

1 jar marshmallow creme (7oz) (Can also substitute vanilla yogurt and 2t sugar)
4 oz cream cheese
zest of one orange
1t ginger

Mix with a hand mixer until blended and serve with fresh fruit.

STRAWBERRY BRUSCHETTA (Gail K)

20 slices French bread (1/4” thick)
¼ c. butter, melted
3 Tbsp. sugar
½ tsp. cinnamon
1 lemon
1 (8 oz.) lite cream cheese
¼ c. powdered sugar
2-1/2 c. strawberries, coarsely chopped (sprinkle with a bit of sugar and let set to create some juices)
1/3 c. toasted almond slices

Brush butter on bread and sprinkle with cinnamon & sugar. Bake 12-14 minutes at 375◦ until crispy. Mix cream cheese, powdered sugar and the juice from the lemon together and spread onto cooled bread slices. Top with strawberries and sliced almonds.

Note: All the parts may be premade the day before and assembled just before serving.

HOT SPINACH & ARTICHOKE DIP

6oz marinated artichoke hearts, drained and chopped
1 pkg frozen creamed spinach, thawed
1/4 c light mayo
1/4 c light sour cream
1 t garlic
1/2 c parmesan cheese

Preheat oven to 375* Stir together all ingredients. Pour into small baking dish and bake 20-25 min. Serve with pita chips, bread rounds, or crackers.

HOT PIZZA DIP

This is easy to make and the ingredients are usually on hand. It's a crowd pleaser with any group and will disappear fast.

8oz light cream cheese
2t Italian seasoning
8oz pizza sauce
1 c mozzarella, shredded (4oz)
3/4 c parmesan cheese

Preheat oven to 350* Spread cream cheese in a glass pie plate. Sprinkle with seasoning. Spread sauce over top. Sprinkle with cheese and bake 15-20 min. Serve with crackers or baguette slices.

TACO TARTLETS (Pampered Chef)

These are great as appetizers or for a cleaner way for kids to eat tacos.

1lb ground beef or turkey
2T taco seasoning
2T ice water
1c. sour cream
2T taco sauce or salsa
3/4c crushed tortilla chips
1c. shredded cheese

Preheat oven to 425* Brown meat and add taco seasoning and ice water. Press into the bottoms of a mini-muffin or muffin pan. Mix sour cream, sauce, and chips in a bowl. Add a scoop to the top of each tartlet. Sprinkle with cheese and bake 7-8 min for minis, slightly longer for regular size. These can be frozen for later- reheat well. Great as appetizers or a meal. (Less messy 'tacos' for kids.)

TOMATO BASIL SQUARES (Pampered Chef)

1 pkg refrig pizza crust
2c. shredded mozzarella
1/4c. parmesan cheese
2T fresh basil leaves, diced
2/3c. lite mayo
1t garlic
4 plum tomatoes, sliced

Preheat oven to 375* Roll out pizza crust on cookie sheet or baking stone, within 1" of edge. Stir together 1c mozzarella, parmesan cheese, basil, garlic, and mayo. Spread over crust. Arrange tomato slices on top. Sprinkle with remaining mozzarella. Bake 15-20min.

LEMONY CRAB DIP

1/2 c. mayo
4oz cream cheese, warm
4oz goat cheese
zest of 2 lemons
2T lemon juice
2T fresh Italian parsley
8oz lump crab
salt&pepper
2T parmesan

Preheat oven to 375* Brush pie plate with olive oil. Blend all ingredients, but crab. When combined, fold in crab. Spread in dish. Sprinkle with parmesan. Bake 20 min. Broil 3-5 min until bubbly and brown.