Fresh Summer Salsa

Submitted by JoDee Leahy

6 large cans of diced tomatoes (I've used flavored diced tomatoes before like Italian Diced tomatoes, etc. For a spicier salsa, use Rotel)
2 stalks celery, chopped
1 bunch of cilantro, chopped
1 cucumber, chopped
1 bunch of green onions, chopped
1 green pepper, chopped
1 1/2 cups medium Salsa
1/2 cup catsup
1 small can diced green chilies (For more fire used diced jalepenos)

Mix everything in a very large bowl. Chill in the fridge and enjoy with chips, or on any mexican dish. It makes a LOT, but this is a sweeter, chunky salsa, that you eat by the whole chipful. It goes fast.

Onion Dip

Submitted by Freda Hutzel and Laurie Schlosser

1/2 sweet onion, finely chopped
2 8 oz. pkgs cream cheese
2 tsp worcestershire sauce
1 tsp garlic salt
1 tsp sugar

blend well and serve cold.

Bacon Wrapped Jalapenos

Submitted by Janet Schlosser
(recipe courtesy of Selia Crawford)

8 jalapeno peppers
1/4 cup shredded Colby-Monterrey jack cheese
8 oz cream cheese
8 slices bacon, cut
black pepper
toothpicks

*Be sure to wear gloves when working with the peppers

Cut off stems and cut in half lengthwise, seed, rinse, dry, and set aside.
Mix cheeses until well blended.
Stuff the pepper halves with cheese mixture and wrap with bacon. Secure with toothpick and sprinkle with black pepper. Place on a foil-lined baking sheet and bake for 20 minutes at 375. Be sure the bacon is nice and crispy before serving.

Dill & Cream Bread/Veggie Dip

Submitted by Heather Sheehan

Recipe Pending

Easter Egg Nests

Submitted by Shannon

Recipe Pending

Best Ever Chex Mix

Submitted by Janet Schlosser

1 cup butter
1 cup light corn syrup
1 cup sugar
6 cups rice chex
6 cups golden grahams
1 cup chopped almonds
1 cup cashew halves
1 cup coconut
1 cup craisins
1 cup white chocolate chips

Stir butter, corn syrup and sugar in saucepan and bring to a boil. Boil 3-4 minutes. Mix remaining ingredients in a large bowl. Pour sugar mixture over the top and mix well. Spread on wax paper and let sit for one hour or longer. Store in an airtight container.

Mini-Ham and Cheese Pies

Submitted by Marnie Ellis

1 cup ham, chopped fine
1 small onion, chopped
1 egg, beaten
1 8oz pkg crescent rolls
2 tsp Dijon mustard
1/8 tsp pepper
1/2 cup cheddar cheese, shredded

In bow, mix ham, onion, mustard, and egg. Mix well unroll crescent dough and press into one large rectangle. Cut into 24 squares, fold each square into quarters, and press dough into a lightly oiled mini-muffing pan with a floured dowel end. Spoon filling inot shells and bake at 350 for 13-15 minutes.

Cheese Ball

Submitted by JoDee Leahy

Mix together with hands:

2 8 oz pkg of cream cheese
1 lb grated cheddar cheese
1 jar cheese spread with pimento
1 small can deviled ham
1 Tbsp minced onion
1 Tbsp lemon juice
1 Tbsp parsley
1/2 tsp salt
1/2 tsp seasoned salt

Form into 2 medium balls. Roll into crushed walnuts until it is completely coated. Refrigerate.

'Tis the "C"-son Celery Sticks

Submitted by Nicole Sizemore

Celery
Cream cheese
Craisins
Cinnamon

Mix as much cinnamon as you like in your softened cream cheese. Spread cream cheese mixture on celery & cover with craisins. Enjoy this Holiday version of ants on a log!

Colored Popcorn Balls

Submitted by Heather Sheehan

Official recipe pending...

Basic idea: Pop popcorn of choice. Melt marshmallows and butter together in a "rice krispy" style way. Add a packet of jello (color and flavor of choice: orange used here for Halloween). Pour over popcorn and with buttered hands, form into balls, and allow to cool.

Chocolate Dipped Rice Krispy Eyeballs

Submitted by Janet Schlosser

Box of Rice Krispies
Bag of marshmallows
Block of butter
White chocolate chips/block for melting
Red chocolate chips/block for melting
Brown M&Ms/Cocoa Puffs/Other small round dark candy for pupil of eye

Make rice krispy treat according to recipe on box. Butter hands and form into small balls, instead of pressing into a pan.

In a double broiler, melt the white chocolate. Dip the krispy balls in the white chocolate and set on sheet of wax paper to cool/harden. Melt the red chocolate and drizzle over eye balls using a pastry bag or sandwhich bag with a tiny corner clipped out. Add the pupil candy to top.

Halloween/Fall Rice Krispy Treats

Submitted by Nicole Sizemore

Box of Rice Krispies
Bag of marshmallows
Block of butter
Reeses Pieces

Make rice krispy treats according to recipe on the box. Add Reeses Pieces at the same time as the rice krispies to make them fall/Halloween colored. Enjoy!

Fun & Icky Halloween Snack Ideas

Submitted by JoDee Leahy

Finger Dogs

Slice 3 cuts for each knuckle, and shave off the tip for the nail. Broil in the oven until hot, toasted, and all cuts bulge. Serve with sourkraut (brains) and catchup (blood).

Lunch Meat Skull (not for the squeemish)

Wash a plastic skull decoration really well. Cut a dime sized hole into the center of the eyes.

Use very thin sliced lunchmeat of choice to cover the skull with meat. Tip: Be patient and apply meat one slice at a time, overlapping in a patchwork fashion. It will stick better to the skull this way. Insert a stuffed green olive into each eye hole (pimiento pointing out) for the eyes.

At this point you can cover in plastic wrap and refrigerate till later or serve immediately. Serve with crackers cheese and a relish dish.

Zucchini Bread with Cranberries

Served at the provident living fair

1/2 cup sugar
1/3 cup milk
1 cup all purpose flour
1/2 tsp cinnamon
1/2 cup sweetened dried cranberries
1/2 cup shredded zucchini
1 Tbsp oil
2 tsp baking powder
1/4 tsp cloves
1 egg

Heat oven to 400 degrees, spray muffin tins.

In large bowl, combine sugar, zucchini, milk,oil, and egg. Mix well

Add flour, baking powder, cinnamon, cloves and dried cranberries.

Spoon into sprayed mini muffin tins.

Bake for 10 to 12 minutes.

Orange-Cranberry Mini Muffins

Served at the Provident Living Fair

1 cup dried cranberries
2 cups flour
2 tsp baking powder
2/3 cup sugar
1/2 cup apple sauce
1/4 cup orange juice
1/4 tsp salt
2 eggs
1/2 evaporated milk
1 tsp orange extract

Take cranberries and orange juice, out in bowl and microwave for 2 minutes to plump. Mix wet ingredients first, add salt, baking powder and fold in flour. Fold in Cranberries. Bake 375 for 15 mins... makes 40 mini muffins.

Granola

Served at the Provident Living Fair

6 cups oats
1 cup brown sugar
1 cup white sugar (or 3/4 cup of honey)
1 cup coconut
1 cup chopped almonds
1 cup dry milk
1 cup raisins
1 Tbsp cinnamon

Mix together

Blend:

1/2 cup water
1/2 cup vegetable oil
1 tsp maple extract
1 Tbsp salt

Mix the two blends together. Spread on cookie sheet and bake at 250 for 1 1/2 hours, stirring half way through. Occasionally stir until cool, then put into Tupperware container.

Bacon Water Chestnut Wraps

Submitted by Sarah Terry

INGREDIENTS
1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

DIRECTIONS
Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.

Hot Onion Souffle’ Dip

Submitted by Heather Sheehan

1 large yellow onion, chopped.
2 c. freshly grated Parmesan cheese
1/2 c. mayonnaise
2- 8 oz. packages cream cheese, softened.
Best if spread on something firm such as crackers, bagel chips, or fresh veggies.

Preheat oven to 350 degrees.
Combine all ingredients well in large bowl.
Pour into 2-quart souffle’ or casserole dish.
Bake 25-30 minutes, until bubbly and lightly browned on top.
Allow to cool on stove top 10-15 minutes before serving.

Fresh Pico De Gallo

Submitted by Heather Sheehan

Chop finely:

1 Red onion
2-3 tomatoes (avoid using Steak tomatoes-little flavor.)
1 c. Cilantro
2 ripe but firm avocados
1 c. mango, peaches, or pineapple; any one. (Canned may be used if fresh is not available. Strain the juice.)


Add:

1 can of corn
1 can black beans (strained and rinsed.)
salt and pepper to taste
1/4 c. lime juice

For more of a kick, finely dice 1 Jalapeno pepper. Remove the seeds and membrane to avoid too much heat, unless that's your desire!

Smoothies

Submitted by Tricia Schroeder

recipe pending