Cranberry-Jalapeno Cream Cheese Dip

cranberry jalapeno

This recipe is from my friend Ellen, who got it from our mutual friend Laurel.  She served it at her son’s wedding reception.

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Velveeta Cheese and Wolf Brand Chili Dip

1 lb. (20 oz.) Velveeta Pasteurized Prepared Cheese, cut into 1/2-inch cubes

10 oz. ROTEL Diced Tomatoes and Green Chilies, undrained

2 cans  (15 oz.) chili (with or without beans–I like Wolf Brand Chili)

Microwave ingredients in microwaveable bowl on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips, or assorted cut-up fresh vegetables.  Or put it all into a crock pot to heat while you’re making other things.

Easy Roasted Veggie Dip

“I give thanks to my Creator for this wonderful life where each of us the opportunity to learn lessons we could not fully comprehend by any other means.” — Elder Joseph B. Wirthlin

Original recipe, click here

Serves: 16

Ingredients:

1/2 red or orange bell pepper
1 medium carrot, halved lengthwise
2 green onions (scallions)
1 8-ounce carton light sour cream
1/2 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh vegetable dippers or 64 whole grain crackers

  1. Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
  2. Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
  3. Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
  4. Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.

Easy Pork Eggrolls and Sweet and Sour Sauce

Photo credit: http://eatingwdw.com/

Photo credit: http://eatingwdw.com/

 

“Whoever would overthrow the liberty of a nation must begin by subduing the freeness of speech.” –Benjamin Franklin

Directions

  1. In a large bowl season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. 
  2. In another skillet, saute cabbage & carrots with the soy sauce to soften vegetables and to cook out any of the water coming from the cabbage.
  3. Combine vegetables with meat mixture.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Wet your fingers with water to help seal the egg roll.
  5. Brush with olive oil and bake egg rolls at 425 degrees F. 10 to 15 minutes.

Sweet and Sour Sauce:

Ingredients

2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
1 (6 ounce) can tomato paste
1 (8 ounce) can pineapple tidbits, drained
3 tablespoons cornstarch
In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

 

Spinach and Artichoke Dip

dip

“…I’m so thankful for friendship. It beautifies life so much.”
L.M. Montgomery, Anne of Avonlea

Ingredients

  • 1 (10 ounce) package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 1 (8 ounce) package cream cheese, softened
  • 2 Tablespoons sour cream
  • 2 Tablespoons mayonnaise
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon garlic salt, or more to taste
  1. Preheat oven to 400 degrees. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and Parmesan. Mix all together and add garlic salt.
  2. Place in an oven safe dish and bake in the oven at for about 20 minutes. If using fresh spinach, bake it for about 20 minutes, stir, and bake for an additional 10 minutes if needed.
  3. Serve with your favorite crackers, bread, chips or vegetables.

Basic Tortilla Rollups Recipe

snap

Here is a good foundation for a yummy tortilla wrap.  You can add whatever chopped up vegetables you want to the top of the cream cheese mixture.  Fun New Year’s Eve appetizer.

 Ingredients
  • 2 packages (8 oz. Size) Cream Cheese, Softened
  • 1 package (1 oz. Size) Dry Ranch Dressing Mix
  • 1/2 teaspoon Black Pepper
  • 5 whole Burrito-sized Flour Tortillas
  • 5 whole Green Onions, Sliced Thin

Preparation Instructions

In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.

Add whatever you want to the tops of the tortillas:

Finely chopped carrot sticks, chopped green pepper, red pepper, cucumber, chopped lettuce, chopped olives, etc.  Really, you can just add whatever you want to eat.  You can add leftover turkey or ham from Christmas dinner if you want.  If you have deli meat, you can add that.

Then just roll them up tightly and wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours.

Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter.

 

Aunt Sue’s Salsa

Capture

“Those who desire to give up freedom in order to gain security will not have, nor do they deserve, either one.” –Benjamin Franklin

This is one of our favorite summer salsas.  It’s so good!

Ingredients:

  • 2 ripe avocados
  • 2 tomatoes
  • Bunch of Cilantro
  • 1 can corn
  • 1 can black beans
  • Good Seasons dry mix
  • Cut up the following:
  • 2 ripe avocados
  • 2 tomatoes
  • Chop: One bunch of cilantro

Add:

  • 1 can of corn, drained
  • 1 can black beans, rinsed, drained
  • Bunch of cilantro, chopped up fine

Mix Good Seasons dry mix according to package directions.  Pour over ingredients.  Gently toss and coat.  Serve with chips.

Bacon and Swiss Dip

Bacon and swiss dip

Where there’s life there’s hope and need of vittles. –J.R.R. Tolkien

I got this recipe from my friend Jeannette, who shared it at a work Christmas party.  The bacon makes it extra good.

  • 8 slices bacon – cooked and crumbled
  • 8 oz. cream cheese
  • ½ c. mayo
  • 1 ½ c. shredded Swiss cheese
  • 3 chopped scallions

Combine and bake at 400 degrees for 18 min.  Serves about 8.

Southwestern Egg Rolls and Avocado Ranch Dressing

Sara made this for us and they were delicious.  The dressing was delicious, too.  You might as well use the entire avocado and double the dressing.

capture

Recipe source

Egg Rolls

  •  2 cups frozen corn, thawed (I think this was way too much corn for my taste–may 3/4 a cup or less would be better)
  • 1-15 oz can black beans, rinsed and drained
  • 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel (we used the 10 oz froz. spinach in a bag)
  • 2 cups shredded Mexican cheese (just use the entire 8-oz sized bag)
  • 4 oz can of diced green chilies, drained
  • 2 green onions, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 package of egg roll or wonton wrappers

Ranch Avocado Dipping Sauce

  • 1/2 cup ranch salad dressing
  • 1/2 medium ripe avocado, peeled and mashed
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon grated lime peel

Directions

  1. Preheat oven to 400.
  2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
  3. There should be instructions in the back of the wrappers about how to roll them.
  4. Once they are all wrapped place egg rolls onto parchment paper on a baking sheet
  5. Brush a small amount of Olive Oil onto each roll and cook for 15 minutes.  You will have to turn them once.  (We cooked them 15 minutes on one side and then 10 more minutes on the other side before they got brown).