Oh how I love this recipe. It’s so versatile and I’d say dangerous if it wasn’t so darn healthy! It all mixes up in a food processor and will make any Mexican dish better. You could even use it as a salad dressing. Or one could sit and eat it for breakfast with chips. Hypothetically. It would be a great topping for chicken or fish tacos, along with some queso fresco. Please make it and tell us if you wake up in the middle of the night thinking about it.
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
Mix all ingredients in a food processor and taste for salt. Eat with a spoon like nobody’s watching!
This is a great recipe from our good friends Jeremy and Shelly, a salsa with a secret ingredient of Chili Pequin. It is so delicious, quick and perfect for any gathering (or a weekend at the beach)!
8-10 (or more if you like it hot!) dried Chili Pequin (sometimes called Chili Pepin; these come in cello pack of a handful. They are small like peas.)
One bunch green onions, chopped
One bunch cilantro
1 T. minced garlic
2 cans stewed tomatoes
Salt/pepper to taste
Place chilis in the blender, and whir them up so there aren’t any big chunks. You may have to give it a shake to get them up into the blades.
Add all the items, starting with green of the green onions, cilantro, minced garlic, then both cans of stewed tomatoes. Blend for about 10 seconds, and it will look like a delicious salsa margarita.
Taste, and add salt as needed, re-blending until it is all blended and tastes just right.
Move over regular queso, there is a new game in town. Looking for something different for a weekend of football? No matter who your favorite team is, this will be the clear winner. Thanks to Jessica for something new to add to your Superbowl menu.
In a large skillet over medium heat on stovetop, brown sausage; drain.
Add spinach, cream cheese, and sour cream.
Cook over medium heat until bubbly, stirring occasionally to keep from burning on bottom.
Add tomatoes and cheddar cheese and continue to cook, keeping the temperature at medium heat.
When cheese is melted, add garlic.
Turn heat down to low, to keep warm, until ready to serve. You may also opt to transfer to a crock pot and keep on low.
Don’t forget your crock pot liner for easy clean up. A little trick to keep from burning is to add 1/4 cup of water in the crock pot and place liner on top of the water.
Serve with chips.
Looking for a new and different New Years appetizer? Our sister-in-law, Amy, shared her latest and greatest, that happened to be her sister’s recipe. Thanks, Julie! She told us it was quick and easy and she is right. She told us it had the word Neimans in it and we were scared it would have a gazillion ingredients. She told us it came from Julie and we knew it would be perfect! We wish you all a very Happy New Year and a year full of memory making, good food, and fellowship.
5-6 green onions, chopped
8 oz cheddar cheese, shredded
1 1/2 cup mayonnaise
1 jar of real bacon bits
1 small pkg of slivered almonds, lightly toasted
Mix the onion, cheese, mayo, bacon, and almonds. You can put in your best bowl, because this recipe does not require the oven. Chill for a couple of hours.
Serve with Ritz crackers or Frito corn chips.
Having made this recipe so many times, I have forgotten who Laurel actually is. What I haven’t forgotten is that is one the most requested recipes. I can’t believe I haven’t posted it.
I have tried several different variations of stuffed mushrooms, but this one is tried and true. These are often made the day before and covered with foil until ready to bake.
25 mushrooms, whole
1/4 cup of butter, melted
1/2 cup Parmesan cheese
1/4 cup mushrooms stems, finely chopped
1/4 t. garlic salt
4 oz of cream cheese, softened
Line baking tray with foil. Wash and remove the caps from the mushrooms. Brush the tops with butter and place on the baking sheet.
In a medium bowl, combine the Parmesan cheese, mushrooms stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes.
I have always been told that these could be frozen prior to baking. If you opt for this, you will bake for 20-25 minutes.
We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
4 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Any kind of bread
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
Angela was gracious to share this smash hit of a recipe. Recently a group of girls sat around a fire pit sipping wine and snacking on this mix. If you are a salty sweet kind of gal, you will love this. This time of year so many events pop up that require bringing a snack. I’m serving this at a pool party, bridge club (for my mom), Pokeno party, and husband’s work party. Perfect for all. I made a double batch and bagged it in gallon Ziploc bags. Enjoy!
6 cups mini pretzels
2 cups of oyster crackers
2 cups of unsalted peanuts
2 cups of cashews
1 cup maple syrup
1/4 cup of canola oil
3 Tbsp dry mustard
2 tsp kosher salt
1 tsp of cayenne pepper, more or less for spicy flavor
Toss together the crackers, pretzels, and nuts in a large bowl. Stir the syrup, oil, dry mustard, salt, and cayenne pepper in a smaller bowl. Gently add the wet ingredients to the dry ingredients until well coated. Bake at 325 on 2 large cookie sheets lined with parchment paper, tossing once for 25-30 minutes. Let cool and mix.
Store at room temperature for 3 weeks. Makes 6- 2 cup portions.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.
I used to make something similar but in puff pastry, but I think the puff pastry was unnecessary, and this is prettier. I served it at the inaugural book club for my neighborhood, and it was all GONE!
1/2 cup snipped dried cherries (ideally chopped with scissors in a little bowl)
1/4 cup cherry preserves
1 tablespoon Cognac or brandy
1 round Brie cheese
1/2 cup pistachios or walnuts, toasted and coarsely chopped
Put brie on a piece of parchment paper and put on low for 3 hours or high for 1 1/4 hours. (This makes the brie soft but not melted – fabulous tip!)
In a bowl combine cherries, preserves, and Cognac or brandy. (You can do this early in the day too.)
Transfer brie to a serving platter. Spoon the cherry mixture on top of cheese.
Just before serving, sprinkle pistachios on top of cherries. Serve with crackers.
Adapted from Better Homes & Gardens
No tailgate is complete without an overachieving fan! This recipe is the exception. Homemade is a loose term. We use canned petite diced tomatoes. If you prefer to use fresh tomatoes, knock yourself out. We have tested many salsas over the years. We have Julie to thank for her winning recipe. Game on! This salsa is a touchdown…with the extra point.
2-28 oz. cans of petite diced tomatoes
2-3 fresh jalapenos, removed seeds and chop fine (add more if you like it hot)
1/8 cup of lime juice or the juice of 2 limes
1-2 teaspoons of salt
1/2 cup of fresh cilantro, chopped
3/4 of a medium white onion, chopped
3 cloves of garlic
1 pinch of cayenne pepper, optional
Boil this ingredients for 5 minutes on med-high. Cool. Next, pour into a blender and blend according to your likes. If you like it “chunkier,” blend it less. Chill. Keep in fridge for several days.