Stuffed Jalapenos

9 jalapenos
12 ounces cream cheese
2/3 to 3/4 lb bacon
cumin
garlic powder
soft bread crumbs

Slice jalapenos in half, and remove core and seeds.  Cook bacon most of the way, then diced into small pieces (I discard the really fatty parts).  Mix softened cream cheese with bacon, then add a dash of cumin and a few dashes of garlic powder.  Stuff jalapenos with the cream cheese mixture. Spread bread crumbs out on a plate, and press the cream cheese side of each jalapeno into the bread crumbs, then brush off the excess.  Place jalapenos cream cheese side up in a glass pan or on a metal baking sheet and bake at 375 degrees for 20 minutes.  Then move rack up and broil for 1-3 minutes, watching to make sure the bread crumbs crisp and lightly brown, but don't burn. Serve warm.

Stuffed mini peppers

5 jalapenos
10- 12 sweet mini peppers
1/2 lb bacon
1/2 can black beans
half cup of frozen corn, defrosted
half cup of rice, cooked
4 ounces cream cheese, softened
a dash or five cumin

Cook the bacon most of the way, then dice into small pieces.  Cut the peppers in half and remove veins and seeds.  Grease a cooking sheet, and lay the peppers on the tray open side up (jalapenos in the middle so they get the brunt of heat from the broiler).  Mix together the remaining ingredients, then fill peppers to slightly heaping with the filling.  Broil  on hi in the oven with rack on the 3rd setting down from the top, for around 5 minutes.

Spinach Mushroom and Cheese Cups

Spinach Mushroom & Cheese Cups

Phyllo dough, cut into squares
3 tablespoons extra virgin olive oil
3 cups mushrooms, rinsed, trimmed and thinly sliced
1/2 onion, finely chopped
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
9 ounce package frozen spinach, thawed
3.5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Preheat oven to 350°F.
Heat the oil in a large skillet, add mushrooms, onion, garlic, thyme and oregano.  Cook, stirring, over medium-high heat for about 10 minutes.  Reduce heat to medium and stir in the spinach. Cook, stirring, about 3 minutes.  Add the goat cheese and 1 cup mozzeralla, stirring until melted.
Place phyllo dough in muffin tins and fill with spinach mixture.  Sprinkle mozarrella over the top.  Bake until golden brown, around 15 minutes.  Serve warm.

Dill Onion Dip

1  cup mayonnaise
1 cup sour cream
1 1/2 Tbsp dill weed
1 1/2 tsp parsley
2 tsp seasoned salt
1 1/2 Tbsp grated onion
1 clove minced garlic

Mix all ingredients together and chill in refrigerator overnight.  Serve with veggies, pretzels, etc.

Stuffed Mushrooms

8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste


Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.Makes 8 to 10 appetizers.

Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.

Spinach Artichoke Dip

Spinach Artichoke Dip (Olive Garden)

1 14-oz can artichoke hearts, drained
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF. Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.  Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

Dixie’s famous Cheese Ball

Dixie’s famous Cheese Ball

2  eight oz packages cream cheese, softened

¼ c. finely chopped green bell peppers

4 to 6 Tbsp finely chopped green onion

1 tsp seasoned salt

2 c. chopped almonds, toasted and divided

Combine first five ingredients; stir in 1 cup pecans.  Cover and chill until firm.

Shape mixture into a ball and roll in remaining pecans.  Place on serving platter; serve with crackers.

* You can toast the almonds in an oven at 350 degrees for about 10 minutes.

Lisa's Salsa

Lisa's Salsa (Modified)

1 28 oz can diced tomatoes

1 bunch green onions chopped

4 oz can of diced green chilies

Cilantro, chopped, to taste
Jalapeno, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

¾ tsp garlic powder

Combine, let sit for 30 minutes.

Lisa's Salsa (Original)

1 28 oz can diced tomatoes

2-3 green onions chopped

½ of 4 oz can of diced green chilies

Cilantro, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

⅔ tsp garlic powder

Combine, let sit for 30 minutes.