Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy. Serve with fresh cut apples.

Guacamole

This goes with the Salsa Mexicano recipe:

4-6 avocados, sliced up in a bowl with a knife (mashing bruises them)
2 T. chili vinegar (from the Serrano peppers used in the Salsa)
2 – 3 heaping tablespoons of Salsa Mexicano
½ tsp. Kosher salt to taste
½ tsp powdered chicken broth (Knorr)
¼ - ½ lime, squeezed over top

Mix avocados, chili vinegar and salsa together with a fork or continue with knife. Add salt, powdered chicken broth and lime juice. Mix. MMmmmmmmm, delicious!!!

Salsa Mexicano

This was served at a Stake Relief Society Fireside (our Stake RS presidency are amazing cooks apparently because everything they serve is delicious!)

Chop in blender or food processor:
1 whole, large onion
2 Serrano peppers (in small can in juice w/carrots pickled)
1 small bunch of Cilantro, washed (just use leaf part, not long stems)

Add:
8-10 Roma tomatoes (cut in half or fourths and then chop slightly in blender).

Put in a bowl and then add:
1 tsp. coarse Kosher salt (may add more to taste)
½ tsp. powdered chicken broth
½ lime, squeezed
(If you do not want skins on the tomatoes, roast in oven under broil. Turn as they blacken. Peel skin and blend.)

Chile Con Queso Dip and Chile-Lime Tortilla Chips

DIP
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

CHIPS
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

Position oven racks in the middle and lower third of oven; preheat to 375°F.

Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Hazelnut and Turkey-Sausage Stuffed Mushrooms

1 tablespoon olive oil
6 ounces raw turkey sausage (about 2 links), removed from casing
24 medium white button mushrooms (about 1 pound)
1/4 cup finely chopped blanched hazelnuts
2 garlic cloves, minced
1 shallot, minced
1 teaspoon chopped fresh rosemary, plus more for garnish
Coarse salt and ground pepper
1 large egg, lightly beaten
2 tablespoons whole-wheat or plain dried breadcrumbs

Preheat oven to 375 degrees. In a large skillet, heat oil over medium. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Remove stems from mushrooms, trim ends, and finely chop. Add chopped stems, hazelnuts, garlic, shallot, and rosemary to sausage; season with salt and pepper. Cook until vegetables are tender, 4 to 6 minutes; transfer to a bowl and set aside to cool.

To cooled sausage mixture, add egg and breadcrumbs; stir to combine. Place mushroom caps on a large rimmed baking sheet and season cavities with salt and pepper. Stuff caps with sausage mixture, packing tightly.

Bake mushrooms until tops are browned and caps are tender, 25 to 30 minutes. Sprinkle with additional rosemary before serving.

Helpful Hint: Look for blanched (or skinless) hazelnuts at the supermarket. If you can’t find them, bake hazelnuts with the skin still on at 350 degrees until skins crack. Rub the nuts in a kitchen towel to remove the outer layer. You can make the mushrooms ahead through step 2; cover and refrigerate up to a day. Increase baking time by about 5 minutes.

Mini Chicken Lettuce Wraps

2 tablespoons rice vinegar
1 tablespoon sugar
Coarse salt and ground pepper
1 medium carrot, cut into matchsticks
1/2 green mango, peeled and cut into matchsticks
1 tablespoon vegetable oil, plus more for grill grates
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
3 thin chicken cutlets (about 3 ounces each)
24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.

Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.

Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Helpful Hint: If you can’t locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

Freezer Cheese Balls

This recipe come from my mother-in-law. It makes enough for three cheese balls so every year she makes the cheese balls up before Thanksgiving. You keep one out to serve at Thanksgiving, then put the other two in the freezer for Christmas and New Years--a fun idea! I made the cheese balls last year so I have tried it myself with good results. Just in case you don't know, these are the kind of cheese balls that you put on a tray with bunch of crackers for an appetizer or hors 'deoeuvre.

1/2 lb shredded sharp cheddar
8 oz cream cheese, softened
1/4 lb blue cheese
1/4 lb butter, softened
1 clove garlic, minced or mashed
1/2 c coarsely chopped walnuts or pecans

Let everything sit at room temp for a few hours. Beat in mixer until creamy. Chill in fridge one hour. Shape into balls. Roll in nuts. Wrap in plastic wrap (a couple of layers) and freeze.

Seven-Layer Bean Dip

1 can (16 oz) Old El Paso® refried beans
1 package (1 oz) Old El Paso® taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup Old El Paso® salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Sugared Nuts

2 c sugar
½ c water
5 T white karo syrup
8 marshmallows
1 t vanilla
4 c nuts

Mix sugar, water and karo. Cook to 240 degrees. Add marshmallows and stir until dissolved. Add vanilla and nuts. Stir until it begins to sugar. Poor out on wax paper and separate with a fork.

Stuffed Mushrooms

80 med mushrooms
½ c marg or butter
8 oz cream cheese, softened
1 c grated parmesan cheese
5 T milk
½ t garlic pwd
2 T finely chopped chives or green onions

Wash and dry mushrooms. Melt butter, dip mushrooms in butter coating inside and out. Fill each mushroom with cheese mixture. Put on foil lined cookie sheet. Bake 350 degrees for 15 mins.