Pineapple Cream Cheese Spread (Celery filling for Thanksgiving)

 From Cooks.com

1 C crushed pineapple (drained- save juice)

1 (8oz) pkg cream cheese softened

1 Tbsp Miracle Whip

1 Tbsp sugar

2 Tbsp pineapple juice

Mix well.

This is a good substitution for the Kraft pineapple spread that we have on celery at Thanksgiving. 

Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.

Garden Dippers

2 cans black beans, rinsed and drained
1 lime
1/2 tsp onion powder
1/2 tsp garlic salt
1/2 tsp cumin
crushed pretzels or nuts (optional)
baby carrots
fresh cilantro leaves
1.  Pour the beans into a blender or food processor.  Squeeze in the juice from the lime and add the spices.
2.  Blend until smooth.  Scoop into small cups and sprinkle the crushed pretzels on top.
3.  Carefully poke a knife or skewer into the top of each carrot and twist to make a small hole. Insert a cilantro leaf into the hole.  Then stick the carrots into the "dirt" leaf-side up.

Note:  Introduced by Kierstin from The Friend magazine.

Cocoa Bean Dip

Strain and rinse well one16 oz can black beans.  Blend until smooth with 1 T water, 1/3 C honey, 1/2 tsp vanilla, 1/4 tsp salt, 1/4 C cocoa powder and 2 tsp coconut oil (optional).

Serve with crackers, pretzels, strawberries, bananas or apples slices for dipping.

Note:  First introduced by Kierstin from The Friend magazine.

PF Chang's Chicken Lettuce Wraps

Ingredients:

1 T olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 T soy sauce
1 T rice wine vinegar
1 T freshly grated ginger
1 T Sriracha, optional
1 (8-oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions:

1.  Heat olive oil in a saucepan over medium high heat.  Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2.  Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
3.  Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4.  To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-styler.

yield: 4 servings     prep time:  10 minutes .    cook time:  10 minutes .    total time:  20 minutes

Karen's Note:  I couldn't find hoisin sauce at the two grocery stores I looked at, so I used Panda Express teriyaki sauce, and it turned out delicious.  I used one tablespoon of Sriracha sauce, and it added a nice, spicy kick, but it wasn't too spicy.

Peachy Fresh Salsa

1 T red onion, minced
1 T jalapeno, minced
1 T cilantro, chopped
2 T red pepper, diced
2 cloves garlic, minced
2 C fresh peaches, diced
2 ears of corn, kernels sliced off cob
1 C tomato, diced
1 avocado, diced
1 lime's worth of juice (approx. 2 T)
1 15 oz. can black beans
1 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper

Mix everything together.  Adjust spices to taste.  Serve immediately or refrigerate up to 48 hours.

Feta Dip

olive oil
1 block (1#) of feta cheese
tomatoes (any kind)
1 bunch of green onions
1 baguette
Cavender's Greek Seasoning about 1 T (I found this at Walmart)

This is a recipe where you eye ball amounts.  Whatever looks good to you.  I used about 1 tablespoon of the greek seasoning.  This is one tomato recipe that I think actually tastes better after it's been refrigerated.

Note:  Melanie J. made this at Devon's mission dinner and I took it to Collin's.
Melanie sent me the recipe.

Easy Garlic Hummus

Yield: 8 servings

Ingredients

• 1 (15oz) can chickpeas (garbanzo beans), drained - reserve ¼ cup liquid from can
• ½ Tbsp minced garlic
• 1 Tbsp olive oil
• ¼ cup tahini (pure ground sesame seeds)
• 3 Tbsp lemon juice
• ¼ cup liquid from can of chickpeas (or water)
• ½ tsp salt (or to taste)
• ½ tsp cumin

Instructions

1. Place all ingredients into a food processor or blender.
2. Blend until smooth, about 1 minute, scraping the sides if needed.
3. Serve with carrots, pita chips, crackers, or other vegetables

From: Loriann

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Pine Nut Hummus

Yields: 2 cups

Ingredients:
*2 Tablespoons tahini (sesame seed paste)
*2 Tablespoons fresh lemon juice
*2 Tablespoons olive oil
*1 garlic clove
*1/2 teaspoon salt
*15 ounce can chickpeas, drained and rinsed
*1/4 cup roasted pine nuts
*1/4 cup water
*dried parsley, olive oil, and pine nuts for garnish (if desired)

Directions:
1. In a blender or food processor, add all ingredients and pulse or blend, scraping down the sides as needed. Process or blend until you have a smooth, creamy consistency. Add more warm water a tiny bit at a time if the hummus is still too thick.
2. Pour it into a bowl and drizzle a small amount of olive oil on top. Sprinkle with dried parsley and pine nuts if desired.
3. Serve with pita chips or raw veggies.
4. Cover and refrigerate leftovers.

NOTES: We have made this a few times in the past couple of months. I think this is so much better the next day!

Tahini can usually be found in the Asian aisle at the grocery store. It is an expensive ingredient, but you usually only use a bit at a time - You need to use it to make the hummus taste right.
Click here if you want to make your own

recipe from: lovely little kitchen

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

Cranberry Orange Cheese Ball

Cheese Ball
1 C dried cranberries, chopped
1/4 C frozen orange juice concentrate, thawed
16 oz cream cheese, softened to room temp
1/4 C confectioners' sugar

Caramelized Pecans
3/4 C pecans, coarsely chopped
1 T butter
2 T sugar

Crackers, for serving

Chop cranberries in a food processor or blender.

Add cream cheese, OJ and sugar.  Blend in processor until all is creamed together.

Place onto sheet of wax paper and shape into a ball the best you can.  Let it chill overnight to stiffen up a bit.  You can shape it better the next day when it is a little harder.

For pecans, melt butter in a pan on medium heat.  Add pecans and sugar and mix well stirring frequently, about 3-5 minutes.  Do not let pecans burn!

Place pecans on a sheet of waxed paper spreading them out to let cool.

Right before serving, take cheese ball from fridge and press pecans all over until covered.  Place cheese ball on a plate or platter and serve with crackers such as Ritz.

I am bringing this for Thanksgiving dinner 2012!

Pepper Jelly

1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 fresh jalapeño chile peppers, halved
5 cups sugar
1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin

1.  In a medium stainless-steel, enamel, or nonstick saucepan combine cranberry juice, vinegar, and jalapeño peppers.  Bring to boiling; reduce heat.  Simmer, covered, for 10 minutes.  Strain mixture through a sieve, pressing with the back of a soon to remove all the liquid; measure 2 cups and set aside. Discard pulp.

2.  In a 6 quart heavy kettle combine the 2 cups liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

3.  Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.  Wipe jar rims; adjust lids.  Process in a boiling-water canner for 5 minutes.  Remove jars and cool on a wire rack until set (2 to 3 days).

Add 1 minute to processing time for each additional 1,000 feet.

This recipe was given to me by Cheryl Smith, a woman in my ward.  A couple of years ago she did a mini class on canning for Relief Society.  This is one of the things she shared with us.  She served it with cream cheese and crackers--very good!

Balsamic Black Bean Salsa

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Mrs. Renfro's brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Egg Rolls

1 tbsp vegetable oil
1 lb finely chopped pork or chicken
1/2 tsp ginger
1/2 tsp garlic powder
1/2 head cabbage, finely chopped
1/2 cup grated carrot
1/2 cup finely chopped mushrooms
1 tbsp soy sauce
1 egg
1 lb package egg roll wraps
vegetable oil for frying

To make the filling, first coat the bottom of a large frying pan with oil. Add the meat and cook thoroughly. Add garlic and ginger. Stir to coat the meat. Add cabbage, carrots, mushrooms, and soy sauce. Stir-fry until cabbage is soft (10-15 minutes). Remove pan from heat.


Crack egg into a bowl and beat with a fork. Add approximately 3 tbsp cold water and mix well to form an egg wash.

Lay one egg roll wrap on a plate with a point facing toward you. Place two heaping spoonfuls of the filling near the center of the wrap.


Begin wrapping egg roll by folding up the bottom corner.


Fold over the two sides.


Roll the egg roll upwards once.


Using a pastry brush, paint a thin layer of the egg wash on the egg roll. This will help to seal the roll so it doesn't come unwrapped.


Fold the last corner down.


Heat the oil to a medium high heat. Place egg roll in oil and fry until wrap is golden brown. Flip with tongs. Fry second side until golden brown. Place cooked egg roll on a paper towel to drain off excess oil.




Serve egg rolls with fried rice or sweet and sour sauce.


This recipe makes approximately enough filling for a 1 lb package of wraps. Egg rolls can be frozen for later use. After wrapping egg rolls, freeze on a tray until hard, then place in freezer bags. Thaw before frying.

Be careful with egg roll wraps! The dough is fragile and must stay cool to prevent drying and cracking.

Copycat California Pizza Kitchen Spinach Artichoke Dip

This is the Dip that we had at Natalie's baby shower.

1/4 cup olive oil
2 Tbsp unsalted butter
3/4 cup diced white or yellow onion
1 1/2 Tbsp minced garlic
1/2 cup all purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
2 crumbled chicken bouillon cubes
1 1/2 Tbsp lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained and chopped
6 oz artichoke bottoms, drained and cut into slices (I like to use hearts instead of bottoms and use the whole can which is 8 oz)
1 cup finely shredded Monterey Jack cheese
3/4 tsp Tabasco sauce (optional)

1. In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook until wilted, 3-4 minutes.
2. Stir in garlic and cook 2-3 min longer, stopping before onion and garlic start to brown.
3. Sprinkle the flour over and continue cooking, stirring continuously, until mixture is golden blond, about 10-15 min. Slowly add the stock, whisking continuously until it is smoothly incorporated.
4. When mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar. Stir until thoroughly blended.
5. Add the sour cream, spinach, artichokes, Monterey Jack, and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
6. Serve immediately OR you can refrigerate and warm back up in the oven in a oven safe dish. (About 350 degrees for 30-45 min, stirring about midway.)

Sweet and Chunky Chicken Salad

I made this for a dinner at Braswell's and also for a sisters' lunch at my home. I always double it, and I use a pint of the chicken that I canned.

1 (10 ounce) can chunk chicken, drained
2 T mayonnaise
1/8 C chopped dill pickle
1/8 cup chopped onion
2 T sunflower seeds
1/4 C dried cranberries

Mix until well blended and chicken chunks are broken up.

Pineapple Cheese Ball (from Gaylene)

Ingredients:

8 oz. cream cheese, softened
8 1/2 oz. can well-drained crushed pineapple
2 Tbsp. chopped green onions
1/3 cup finely chopped green pepper
1 tsp Accent
Chopped pecans

Instructions:

Blend together and roll in pecans. Refrigerate.

When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Grammy Jenna's Cheeseball (from Gaylene)

Ingredients:

2 8-oz. packages cream cheese
2 Tbsp. pimiento cheese spread (the kind that comes in the little jars)
1 Tbsp Miracle Whip
1 Tbsp Accent
3/4 tsp. dry mustard (the spice)
1/4 cup finely diced green pepper
2 Tbsp finely diced green onion

Instructions:

Blend thoroughly. Form into a ball. Chill well. Roll in sliced almonds or chopped pecans.

Note: When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Cranberry Orange Relish

This is from the back of the Ocean Spray cranberries bag.

2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar

Directions

Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator.

Chicken, Corn and Black Bean Quesadillas

This is adapted from the "Southwestern Egg Rolls" from allrecipes.com. All amounts are approximate.

2 chicken breasts, cooked and shredded (my home canned chicken works great for this)
3-4 green onions, chopped
1 red bell pepper, chopped
2 cups frozen corn kernels, thawed (1 can of drained, canned corn would work)
1 can black beans, rinsed and drained
1-2 T. canned, diced jalapenos
1/2 cup chopped cilantro
1 to 1 1/2 tsp. ground cumin
1 to 1 1/2 tsp. chili powder
1 tsp. salt
shredded Monterey Jack cheese
6-inch flour tortillas

Saute green onions and red bell pepper in small amount of oil for a few minutes. Add remaining ingredients and warm through.

I use a quesadilla maker I got at Target to make them. Spread a little oil on one side of a tortilla. Spread some of the chicken mixture (I just eyeball it) on the unoiled side of the tortilla. Spread on some of the cheese. Oil one side of another tortilla. Place on top of the chicken/cheese (oil side up). Cook until tortillas are lightly browned and the cheese is melted. This takes two minutes in my quesadilla maker.

Serve with Cilantro Cream Sauce.