Easy, Fast and Delish Salsa

 

Mountain Mama Salsa Recipe

• 1 - 14oz can diced tomatoes
• 1 - 10 oz can Ro-tel diced tomatoes w/ green chili (original, mild or hot, your preference) 
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

1. Put all the ingredients in the base of a food processer or a good blender and pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency.  Taste for seasoning and adjust to taste.  Serve. 

Cranberry-Jalapeño Salsa

 Ingredients

Ingredient Checklist

• 1 (12-oz.) package fresh cranberries
• ⅓ to 1/2 cup sugar
• 2 to 3 chopped green onions
• 1 seeded and chopped jalapeño pepper
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• Tortilla chips
• Garnish: lime wedges

Directions

Instructions Checklist

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  Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Recipe from Healing Food- UCSD shared by Val Willardson

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STUFFED MUSHROOMS

This is a very popular appetizer, and simple to make.

large fresh uniform size mushrooms
1 package Jimmy Dean Sausage
1/4 cup finely chopped green onions
1 8 oz. pkg. cream cheese
finely grated parmesan cheese

Clean mushrooms with dampened cloth or paper towel. Remove stems (I used grapefruit spoon)
Brown sausage and onions. Drain. Blot with paper towel to remove excess grease.
Add cream cheese, warm in the pan with sausage mixture until it melts.
Fill mushroom caps. Sprinkle lightly with parmesan. Bake 7 or 8 minutes. Serve immediately

This recipe makes a lot of filling. You can fill 60 + mushrooms easily.

Artichoke Dip Recipe

This is the Artichoke Dip Recipe that we served at T&C's Garden Party - Yummmm!

• 1 8 oz. block cream cheese
• 1 16 oz. tub sour cream
• 1 7.5 oz. jar chopped artichoke hearts or more
• 12 oz. finely grated sharp or other favorite cheddar cheese
• 1-2 tsp. minced garlic (to taste)
• 1/3 C. minced or finely chopped and sauteed (in butter of course) yellow onion
• One large round sourdough bread loaf

1. Mix all ingredients together in large bowl. This can be done ahead of time and kept in a covered container in the refrigerator.
2. Cut top out of bread bowl to desired shape for serving. Hollow out loaf leaving about 1 inch of bread on bottom, sides and on cut out top. Set hollowed loaf out in air to crust a bit for a few hours if time allows.
3. Spoon filling into loaf and cover with bread top. Double wrap in foil.
4. Bake at 350 degrees for 2 hours in preheated oven.
5. Remove bread bowl from foil and cut out top. Cool to room temperature on rack.

Garnish with fresh sprigs of parsley. Serve with veges, baguettes, breadsticks, or chips.

It is best to bake hours before the event so the bread bowl does not get soggy and the souffle-like texture is better, but leftovers bowls can be saved in a ziplock and reheated the next day in the oven if you are not too concerned with appearance. The filling can also be removed and reheated later and placed in a fresh bowl but it is not quite as light in texture. Microwaving also works if you are just reheating the filling. This recipe is from Nancy Oakes

Easy Cheesy Ball- Ann Oakes

2 8oz packages cream cheese
1 package ranch dressing mix
1 bunch of green onions, chopped
Slivered almonds

Beat the cream cheese until smooth. Stir in the ranch dressing mix. Add the green onions. Shape the mixture into a ball and roll in the slivered almonds until covered on all sides.
Eat with crackers or whatever else.