Jalapeño Popper Appetizer

This appetizer has the delicious taste of the stuffed jalapeno poppers in an easy to make dip/spread.  If you want to increase the hotness, add more of the jalapeno peppers.  I like to bake it rather than microwave it, unless I am just re-heating it.  The oven toasts the bread crumbs that give it a nice crunch.  You can make this a day or two before and refrigerate, then just pop it in the oven to heat.    Enjoy!

Jalapeño Popper Appetizer

         2-8 oz pkg cream cheese, softened               2 oz can diced jalapeño peppers, drained

         1 c mayonnaise                                              1 c grated Parmesan cheese

         4 oz can chopped green chilies, drained        ½ c bread crumbs

Mix cream cheese and mayo in large bowl until smooth.  Stir in green chilies, jalapeño peppers and Parmesan cheese.  Pour into 8” x 8” dish and sprinkle top with bread crumbs.  Bake at 375° for about 30 minutes till bubbly & light brown or microwave on high until hot, about 3 minutes.  Serve with toasted French bread slices, toasted baguette slices or pita chips.

Granny's Shrimp Cocktail

You've probably noticed that some of my favorite recipes are from my mom.  During the holidays my mom made a lot of delicious food and loved to entertain.  So when the holidays come around I long for the wonderful foods she used to make.  This is a tasty appetizer she would make throughout the holidays.  These are even the glasses she would use.  (I miss her.)  You actually drink it and no utensils are needed which makes it convenient when guests are socializing and not sitting down.  It is easy to make and since you make it a day ahead, it is a perfect recipe for entertaining.  Oh, and it's not even loaded with fat.  Enjoy!

Granny's Shrimp Cocktail

            2 qts tomato juice (8 c)                                1 large green pepper, diced

            2-12 oz bottle shrimp cocktail sauce              2 green onions, diced

            2 c fresh salad shrimp                                  ½ c sugar

            4 c celery, diced small                                 1/3 c fresh lemon juice

            2 Tbsp horseradish                                      ¾ tsp garlic salt

            3 Tbsp white wine vinegar                             2 Tsp Worchestershire sauce

Mix together in large bowl or pitcher.  Add salt & pepper to taste if desired.  Chill 24 hours.  Serve in small cups.  Makes about 36-1/2 c servings.  You can cut recipe in half.

Cranberry Salsa

I am a BIG fan of salsas, so I love trying all different kinds.  And don't think you just have to use salsas with chips - depending on what kind they are, you can put them on eggs, veggies, fish, meats and even desserts.  This cranberry salsa is such a delightful change from tomato based salsas.  It is has a beautiful color for fall season and the Christmas holidays.  Of course it would be great with turkey!  Now is the season for cranberries, so buy a whole bunch and freeze some before the cranberry season is over.
 

Use a food processor and put all ingredients in except for sugar & juice.  I just cut off the top of the cilantro and throw it in - stems and all. 

 Pulse in short bursts until the salsa is in small pieces.  Don't turn it into mush!  Spoon into a bowl and stir in sugar & juice.  Refrigerate until ready to serve.  Enjoy!

Cranberry Salsa

12 oz bag cranberries (about 3-1/2 cups - can also use frozen)           

5 slices jalpeño pepper (without seeds for mild, add more for spicy)

1 granny smith apple, cored & cut in chunks          1 tsp grated lime zest

½ lg red pepper, cut in chunks                                ½ c sugar

½ med red onion, cut in chunks                              ½ c apple juice

½ bunch fresh cilantro (less if desired)

Put all ingredients in food processor except sugar & juice.   Pulse until ingredients are in small pieces.  Stir in sugar and juice.  Refrigerate until serving.  Serve with tortilla chips, Fritos, or on turkey.  Make a cream cheese appetizer by spreading soft cream cheese on a plate and then spoon the salsa over the top.  Serve with crackers like wheat thins, triscuts, club crackers or similar crackers.  Makes about 4 cups.

Fresh Tomato Salsa

This is a classic red salsa with a delicious fresh taste.  I prefer a hand food processor so the salsa is still a little chunky.  It is much easier to control the cutting when using a hand food processor.  They sometimes are hard to find in stores, but you can easily find them at Amazon.com.  Try to get one with a curved blade - they cut more easily.

Fresh Tomato Salsa

          1/2 orange, juiced                                 1/2 Tbsp salt

          1/4 lime, juiced                                     1/2 small jalapeno, sliced (remove seeds for mild)

          2 cloves garlic, minced                          1/4 med onion, cut into chunks

          10 sprigs of cilantro                               4 med roma tomatoes, cut in chunks

Place all ingredients except tomatoes in food processor and cut into fine pieces.  Add tomatoes and process until tomatoes are in small pieces, but still chunky.  (If using electric food processor, be careful to just pulse a few short times.)  Serve immediately or refrigerate until  serving.  Also delicious with avocado.  Just cut an avocado into small pieces and stir into salsa by hand.  Enjoy!

                                        

         

         

         

Cabbage Salsa

I love salsa.  I love all kinds of salsa.  I don't remember where I came across this recipe, but I remember thinking cabbage salsa?  What?  I tried it anyway and I'm sure glad I did.  It is delicious!  Even people who don't love cabbage, love this salsa.  It is addicting and guess what?  It is good for you!  Ok, maybe if you don't eat it with tortilla chips or frito chips.  

Look at all these wonderful veggies.  I prefer to use a hand food processor for salsas.  It makes them chunky without turning them into mush - and mushy salsa is not good.  I found my original one years ago at a flea market in Arizona.  I wore that one out and looked for another one.  I found a Tupperware one.  They are pricey as you know, but it was the only one I could find and I have to have one to make salsas!  Tupperware has a straight blade, and I prefer the curved blade on my original one, so I still use my curved blade.  The curved blade seems to cut through more easily.  If you find one - let me know!

You can use an electric food processor.  Just pulse a very, very few, short times.  You don't want salsa soup!

Put the cilantro, vinegar & sugar in the food processor.  Slice the cabbage, cut the onion in chunks & cut the jalapeño in small pieces.  Leave the seeds in & cut the slices thicker if you like it spicy.  This recipe is on the mild side, but make it hotter if you like.

Put the lime juice and all other ingredients except the cabbage in the food processor.

Process until you have small pieces.  (Remember - be careful with an electric food processor!)  Add a little of the cabbage if you need more bulk to get it to chop.

Add all of the cabbage & process until the salsa is in small pieces.  Serve immediately or within a few hours.  It doesn’t keep more than a day.  Once you put it out, it will be gone anyway.  That's it - enjoy!

Cabbage Salsa

¼ head cabbage                                            2 Tbsp cider vinegar                                   

6-8 sprigs cilantro                                         1 Tbsp sugar

½ onion                                                           juice from 1 lime

5-6 slices jalapeño pepper                            salt & pepper to taste

In food processor, add all ingredients except cabbage.  Chop finely.  Cut cabbage into chunks and add to processor.  Pulse till cabbage is in small pieces.   Be careful not to turn into mush.  Serve immediately with tortilla chips or fritos or refrigerate a few hours.  Stir before serving to distribute the lime juice. Makes about 2-1/2 cups.