Jalapeno Poppers

Jalapeno Poppers

Jalapenos (green or red) halved, seeded, membranes removed
Softened cream cheese mixed with shredded cheddar
Bacon slices, cut in half, one per jalapeno half

Precook bacon in microwave for 1-2 minutes (it should still be soft enough to wrap around the jalapeno). Stuff jalapeno halves with cream cheese mixture. Wrap bacon slice around jalapeno securing ends with toothpick. Place on wire cooling rack and then put on a cookie sheet lined with foil. Bake at 350* for about 30 minutes till browned and crispy.

Chicken Cheese Puffs

CHICKEN CHEESE PUFFS, The Lion House

½ cup butter or margarine
1 cup chicken broth
1 cup flour
¼ tsp. salt
4 eggs
1 cup finely diced cooked chicken
3 Tbsp. finely chopped almonds (*I substitute cheddar cheese, ½ cup or so)

Preheat oven to 400 degrees. In saucepan on top of stove, heat butter and chicken stock. When butter is melted, add flour and salt, and stir vigorously with wooden spoon till mixture forms ball. Remove from heat. Beat eggs in, one at a time, and continue beating till dough thickens. Stir in chicken and almonds/cheese. Drop by teaspoonfuls onto greased baking sheet. Bake 15 minutes or till brown. Makes 4 dozen cocktail puffs.

Chicken Lettuce Wraps

Chicken Lettuce Wraps
*add recipe

Black Bean Salsa

Black Bean Salsa

*add recipe

Tortilla Snowflakes

Tortilla Snowflakes

Tortillas

Oil

Powdered Sugar

Heat tortillas in the microwave until warm and pliable. Fold the tortilla like you would fold a piece of paper to cut out snowflakes. Cut with kitchen scissors. Brush with oil and place directly on your oven rack. Bake until crispy. Sprinkle with powdered sugar when it comes out of the oven.

Jello Jigglers

Jello Jigglers

Egg Rolls

Egg Rolls

pork, chicken, or beef
shredded cabbage
shredded carrots
fresh grated ginger
garlic
soy sauce
pinch of sugar

egg roll wrappers

Cut the pork, chicken or beef into small pieces and cook in a little oil. Add the rest of the ingredients and cook until the carrots and cabbage wilt down. Let cool. Place a little of the mixture in each egg roll wrapper and fry in oil until brown and crispy.

Baked Artichoke Dip

Baked Artichoke Dip

from Emily Koller

2 small jars of marinated artichokes, drained and coarsely chopped
1 block of cream cheese, softened
½ -¾ cup of mayonnaise
2/3 cup parmesan cheese
2-3 cloves of garlic, crushed

Serve with sliced baguette or French bread.

Soften cream cheese in microwave. Add all other ingredients and stir to combine well. Spread in a baking dish (no bigger than 8x8). Bake at 350* till very brown on top, 20-30 minutes.

Roasted Red Bell Pepper Dip

Roasted Red Bell Pepper Dip

2 large red bell peppers roasted, peeled and seeded (or buy in a jar!)
4 oz. sundried tomatoes packed in oil, drained (I omit often)
2 tsp. ground cumin
1-2 pickled jalapenos, coarsely chopped
¼ cup fresh cilantro, chopped
1 bunch green onions (white part only, coarsely chopped)
6 oz. cream cheese (I usually use the whole 8 oz.)
½ Tbsp. salt

Press peppers between towels to remove excess liquid. Then process all ingredients in food processor (add more jalapenos if desired). Serve with pita chips.

For the pitas, I just cut pita bread like a pie and spray or brush with olive oil and bake 350-400 degrees until crisp, about 7-10 minutes.

Caramel Dip

Caramel Dip


1 bag of Kraft caramels, melted
Stir in ¼ cup of heavy cream

Serve with sliced apples, such as a Fuji.

Stuffed Mushrooms

Stuffed Mushrooms

from Grandma Anderson

1 roll lean sausage, cooked and crumbled
1 package cream cheese, softened
Chopped green onion or chives
1/3 cup or so bacon, cooked and crumbled
20-30 large white mushrooms, cleaned, stems removed

Chop a portion of the mushroom stems and saute. In a bowl combine mushroom bits, sausage, cream cheese, onion, and bacon. Stuff each mushroom cap and place on a rimmed cookie sheet. Broil 10-15 minutes or bake at 350* for 15 minutes. Serve immediately.

Spring Rolls

My Brother-in-law James and my sister Emily told me how to make these spring rolls and they are awesome. You just buy a bunch of fresh veggies and herbs and we put some shrimp in ours too and then you run the spring roll wraper under water and wait a couple of minutes and it turns soft right before your eyes. When you buy the spring roll wrapers they are paper thin and hard - it's really neat to see them soften so quickly. When it's soft you fill it with all the goodies and wrap it up and dip it in a peanut sauce or a sweet thai sauce or whatever. I love these because they are so light and fresh. We filled ours with lettuce, cucumber, carrots, sprouts, rice noodles, shrimp, basil, cilantro, green onion and parsley.