Fire Roasted Salsa

http://www.theyummylife.com/fire_roasted_salsa

• 2 garlic cloves
• 1 small onion
• 4 fire roasted jalapenos (or 2 fresh jalapenos and a can of roasted diced green chilies)
• 2 (14.5 oz) cans diced fire roasted tomatoes
• 1 cup fresh cilantro
• 1 tablespoon dried oregano (Mexican preferred, if available)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1-2 teaspoons kosher salt
• 1/4 cup lime juice
• 1/4 cup cider vinegar (optional, omit or reduce to taste)
• 1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)

Directions

In food processor, add garlic and process until minced. Quarter the onion and add it with sliced jalapenos. Process until minced. Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and vinegar. Pulse 5-6 times until desired consistency is reached. Add more salt to taste, if needed. For more heat, add crushed pepper flakes to taste. Refrigerate for 4-6 hours or overnight to allow flavors to blend and mellow.

Salsa may be eaten fresh, or it can be frozen. When full amount of vinegar is used, it can keep in refrigerator for up to 2 weeks.

Jalapeno Lime Hummus

http://www.thekitchn.com/spicy-appetizer-recipe-roasted-152920

Roasted Jalapeño and Lime Hummus Makes about 2 cups

1-3 (or more!) jalapeños
2 cups cooked chickpeas or 1 15-ounce can chickpeas
3-4 tablespoons lime juice
2 cloves garlic, roughly chopped
2 tablespoons tahini (or substitute extra-virgin olive oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro (optional)
Pita wedges or tortilla chips for serving

Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.

When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.

Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.

Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.)

Garnish with minced cilantro and serve with pita wedges or tortilla chips.

Wende's Caramel Dip for Apples

...or to just eat by the spoonful :)

One block of cream cheese
3/4 cup brown sugar
1/4 cup white sugar
1 Tbs real vanilla

Whip!!!!!

Peanut Butter Frosting

http://www.lynnskitchenadventures.com/2009/03/peanut-butter-sheet-cake.html

The link above gives you the recipe for a peanut butter sheet cake with peanut butter frosting, but we like a white or chocolate cake (or banana bread) with peanut butter frosting better.

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.

Hot & Creamy Bean Dip

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/hot-creamy-bean-dip/

• 8 ounces Cream Cheese (fat free is fine)
• 1 cup Sour Cream (low fat is fine)
• 2 cans Refried Beans, 15 Ounce Cans
• ½ packages Taco Seasoning, 1 Ounce Packet
• Hot Sauce, to taste
• 2 Tablespoons Dried Parsley
• ¼ cups Green Onion, Diced
• 1-½ cup Cheese, Shredded, Divided Use

Preparation Instructions

1. Preheat oven to 350 degrees F.

2. In a medium bowl, mix the cream cheese and sour cream. add the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, and 1 cup of cheese.

3. Pour into an 8×12 inch baking dish and top with remaining cheese.

4. Bake for25 minutes or until cheese on top is slightly browned.

Beet Hummus

http://simplyrecipes.com/recipes/beet_hummus/#comments

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.

Spinach-Parmesan Dip

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780415

This comes out really green~great for Christmas parties or St Paddy's day

• 1 teaspoon olive oil
• 1 (10-ounce) package fresh spinach
• 1/4 cup pesto
• 5 oz 1/3-less-fat cream cheese, softened
• 1/8 teaspoon black pepper
• 1/3 cup plain fat-free yogurt
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Heat olive oil in a large skillet over medium-high heat. Add spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.

Place spinach mixture,pestol, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.

Pesto Dip

http://www.kraftfoods.com/kf/recipes/warm-italiano-spread-113699.aspx?cm_mmc=eml-_-rbe-_-bst_of_smr-_-sms_km

1 pkg. (8 oz.) Neufchatel Cheese

1/4 cup pesto

1 plum tomato, chopped

1/4 cup mozzarella or parmesan cheese

HEAT grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch square sheet of heavy-duty foil(No heavy-duty foil on hand? Just use a double-layer of regular foil instead); top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

How to Prepare in Your Oven

Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.

Pumpkin Dip

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549850

Yield

12 servings (serving size: 2 tablespoons dip and 2 apple slices)

Ingredients

• 3/4 cup (6 ounces) 1/3-less-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 teaspoons maple syrup
• 1/2 teaspoon ground cinnamon
• 24 apple slices, or Nilla Wafers, or pretzels
  

Preparation

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Gogonzola Spinach Artichoke Dip

http://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-spinach-artichoke-dip-recipe/index.html

• 2 (10-ounce) boxes chopped frozen spinach
• 1 box frozen artichoke hearts
• 3 tablespoons butter
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• Salt and freshly ground black pepper
• Pinch ground nutmeg, or to taste
• 1 cup Gorgonzola crumbles
• 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano
• Thick sesame bread sticks, for dipping
• Celery hearts, trimmed for dipping
• Pita crisps with Parmesan and herbs (recommended: Stacy's)

Directions

Preheat oven to 400 degrees F.

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Crab & Artichoke dip

Dip:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup cream cheese
• dash garlic salt
• 1 tsp old bay seasoning
  
• 1 teaspoon lemon juice
• Kosher salt and freshly ground black pepper
• 1 can artichoke hearts, drained and chopped
  
• 1 cup lump crab meat, picked over
• 1 bunch fresh flat-leaf parsley, for garnish
• Grated Parmesan

For the dip:

Preheat oven to 400 degrees F.

Combine mayonnaise, sour cream, cream cheese, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons and garnish with parsley sprigs and Parmesan.

Spinach & Artichoke Dip

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654698

Yield

5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Ingredients

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup fat-free sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.