Cowboy Caviar

This stuff is so good.  Michelle had me make it at her house for a recent family gathering.  I went right home and made it for us.  It makes a great appetizer/side dish.

Cowboy Caviar

1 can black beans

1 can black-eyed peas

1 can diced tomatoes

1 can corn

1 onion, diced or can use 1 bunch green onions, chopped

1/2 green pepper, chopped

1-3 chopped jalapenos (seed them if you want it to be less hot), diced

1/4 cup chopped cilantro

Garlic salt

Zesty Italian dressing

1 lime, juiced

Drain the beans, peas, and tomatoes. Put into a bowl and add the onion, green pepper, jalapenos, and cilantro.  Add garlic salt to taste.  Add 1/4 to 1/2 cup Italian dressing and lime juice.  Toss all together and marinate in fridge for 1 hour before serving.  Serve with tortilla chips, crackers, or just alone as a side dish.

 

Harry and David Cheese Spread

 I can't believe I haven't posted this recipe before.  It is such a favorite around here.  I'm not sure you can even call it a recipe.  It is just mixing two things together: 1 8 oz bar of cream cheese and 1 jar Harry and David pepper and onion relish (I order it online):

Mixed together

You just mix them together as best you can.  The cream cheese is not a very good joiner and doesn't want to mix.  But that's okay.  Then spread it on ritz crackers or use it as a dip.  I have even used it in omelettes.  It is so delicious.

Favorites: Appetizers

 We don't make appetizers very often, but when we do, here are five of our favorite recipes:

1. Guacamole:  Ken is our guacamole maker.  Actually, he varies the recipe most every time he makes it, but it is always good.  I said we don't eat appetizers often, but we eat this very often.  He makes it as a side at least once a week.  

Hungry Hintons: Guacamole

2.  Cheeseballs

 Michelle's Cheeseball:  Michelle has made this delicious cheeseball for us on several special occasions.  It's a good one!

Hungry Hintons: Michelle's Cheese Ball

 Sherrie's Cheeseball:  My sister-in-law, Sherrie serves another delicious cheeseball:

Hungry Hintons: Sherrie's Cheeseball

3. Jalapeno Popper Spread:  Kristen introduced us to this delicious spread.  Wow!  It is good.

Hungry Hintons: Jalapeno Popper Spread

4. Party Salsa:  We have been making this appetizer for years.  We eat it every New Year's eve and lots of other times besides.  It is really good.  It requires a certain kind of salsa that is not found in every grocery store.  It looks like this:

Hungry Hintons: Party Salsa

5. Chicken Lettuce Wraps:  These are a great appetizer or can be a main course, too.  

Hungry Hintons: Chicken Lettuce Wraps

Sherrie's Cheeseball

This is not a very enticing picture (as most of mine aren't) but it is a delicious cheeseball.  I got the recipe from my sister-in-law, Sherrie. She served it at a family reunion.  I put the recipe in my notes on my phone, so hopefully I got it right.  I've made it a couple of times since.

Cheeseball

3 -8 oz. bricks of cream cheese

1 1/2 teaspoons prepared horseradish (I used horseradish sauce this time and it was good)

1 bunch green onion, chopped

2 packages Carl Budig beef, cut up small  (This is cheap lunch meat)

1 tsp. salt

I like to add a few drops Tabasco

Mix all together with your hands.  When well mixed, form into a ball.  Then roll in chopped pecans and parsley. I used dried parsley in this picture, but I like fresh better.  Chill.  Serve with crackers.  

Chicken Lettuce Wraps

Healthy- check

Nutritious- check

Tasty- check

Delicious- check

Easy - check

Quick- check  

We often order the lettuce wraps in Thai and other oriental restaurants. Here is a recipe that tastes just like them. 

I will be making this one often.  We loved these wraps!

Chicken Lettuce Wraps
1 lb. ground chicken or turkey
1 T olive oil
1 onion, diced
3 cloves garlic, minced
1 (8 oz) can water chestnuts, drained and diced
1/4 cup hoisin sauce
1/4 cup soy sauce
1 T. rice wine vinegar
1 T. siracha sauce (amount to taste)
1 T. fresh ginger, grated
1/4 tsp red pepper flakes (amount to taste)
Kosher salt and freshly ground pepper (don't add the salt until you taste it.  It is pretty salty without the salt)
2 T. green onions, chopped
1 head crisp iceberg lettuce, rinsed and dried.

Heat oil in large skillet over med high heat.  Brown chicken.  Drain and add onions and cook until translucent.  Season with salt and pepper, but go easy.  Add garlic and ginger and cook for another minute.  Stir in the hoisin sauce, soy sauce, vinegar, siracha, and pepper flakes and cook another 2-3 minutes.
Mix in water chestnuts and green onions.  Taste and adjust seasonings.  Serve by putting mixture is lettuce "bowls" and wrap and eat.

Hot Jezebel Dip/Sauce

I made this appetizer for New Years' Eve.  It is sweet and spicy.

Then, for New Years' Day, we combined what remained of the sauce and cream cheese and made a dip.  We all liked it much better as a dip.  It was less sticky and a lot easier to eat.

Hot Jezebel Appetizer/ Dip
1 (18 oz) jar apricot preserves
1 (8 oz) pkg. cream cheese, softened
1 Tablespoon Dijon mustard
2-3 Tablespoons horseradish, to taste
Cracked Black pepper, to taste
Ritz Crackers or chips

In a bowl, whisk together the preserves, mustard, horseradish, and pepper.
Pour over the top of the block of cream cheese and serve with crackers or chips.
OR
Mix the ingredients right into the cream cheese and serve as a cheese ball with crackers.

Michelle's Cheese Ball

Need a good cheese ball recipe for your New Year's festivities or Super Bowl celebration?  Michelle made this for an appetizer for our Thanksgiving dinner.  It was delicious!  She got the recipe from allrecipes.com.

Cheese Ball
2- 8oz. packages cream cheese, softened
2 cups shredded cheddar cheese
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1/2 onion, finely chopped
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
Salt, just a pinch
1/2 cup finely chopped pecans.
Combine the cream cheese and cheddar cheese in a bowl- It is easiest to use your hands to mix them together.  Add the peppers, onion, Worcestershire, lemon juice and salt.  Mix well and shape into a round ball.  Spread the chopped pecans on a plate.  Roll the cheeseball in the pecans until the ball is well and evenly coated.  Refrigerate overnight.

Guacamole

Everyone has their own favorite guacamole recipe and most of them are delicious.  This is a yummy one that I tried by combining two recipes I found online.  I've probably made it ten times since then.  It is delicious.

Guacamole
3 ripe avacados
Juice of 1 fresh lime
1/2 teaspoon cayenne
1/2 onion, diced or 3 or 4 green onions, chopped
2 tomatoes, diced or equivalent grape tomatoes, chopped
1/2 jalapeno pepper, chopped or several shakes of Tabasco sauce
1 Tablespoon cilantro, chopped
Garlic salt to taste

Scoop out the avocado into a bowl.  Squeeze the lime juice over it.  Mash together with a potato masher.  Add the onion and tomato and mix well.  Add the cilantro, garlic salt, cayenne and Tabasco and mix well.  Taste and correct seasonings.  Serve with tortilla chips or with your favorite Mexican dish.

Easy Greek Dip

This is very easy, quick and tasty appetizer dip.  The brand on the Greek Seasoning is Cavender's.  It looks like this:

Easy Greek Dip

4 Tablespoons olive oil (more if you like)
2 tomatoes, chopped (or equivalent in chopped grape tomatoes)
3 green onions, chopped (use the whites and the greens)
1/2 cup feta cheese
2 teaspoons All- Purpose Greek seasoning (the original called for 1-2 Tablespoons, but I thought it was too much- so I guess to your taste)
Crusty bread slices, toasted or crackers

Put the olive oil in a shallow dish.  Top with the tomatoes, onion, and cheese.  Mix.  Sprinkle the seasoning over all and mix again.  Serve with the bread or crackers.

Original Source:  HowDoesShe.com

Avocado-Crab Dip (or just avocado dip)

I found this recipe in a Food Network magazine and made it last night and LOVED it. I served it with baked sweet potato chips. It was healthy and delicious! I didn't put the crab meat in and it was great without it.


3 avocados
1/4 cup diced white onion (I used the white parts of 2 green onions)
1/2 cup diced plum tomato (I used grape tomatoes)
1/2 cup diced fresh mango
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and diced
4 ounces lump crab meat, picked through (I didn't put this in)
Juice of 1 lime
Kosher salt

1. Halve and pit the avocados; scoop the flesh into a large bowl and mash.
2. Stir in the onion, tomato, mango, cilantro and jalapeno; fold in the crabmeat. Add the lime juice and season with salt.

Hot Clam Dip in a Bread Bowl

This photo is courtesy of Allrecipes.com. I found a recipe there that is very similar to this one I've made for years.   This is our Memorial Day tradition and I wanted to share the recipe with you BEFORE Memorial Day and I don't have a picture, so hopefully they won't care.  I'll replace it with one I take after I make it.
This is a yummy addition to a Memorial Day Barbecue or any old time!

Hot Clam Dip in a Bread Bowl
1 large round loaf crusty bread (French, Sourdough, Italian, Sheepherder bread, etc.)
2 8 oz. packages cream cheese
3  6 1/2 oz. can chopped or minced clams. drained, but reserve the juice
2 Tablespoons grated onion
2 Tablespoons Worcestershire Sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce (more or less to taste)
1/2 teaspoon salt.
1/2 teaspoon sugar
Heat oven to 250.  Prepare the bread by cutting off the top and hollowing out, leaving 1 1/2 shell.  Save the removed bread.  In a large bowl, beat cheese until smooth, then beat in about 1/4 cup of the reserved clam juice,  onion, Worcestershire, lemon juice, Tabasco and salt and sugar.  Then gently stir in the clams.  Spoon the cheese/clam mixture into the bread.  Top with the top and wrap all in aluminum foil.  Put on a baking sheet and put in the 250 oven.  Bake for about 3 hours.  The last little while, put the bread you took out to make the bowl on the baking sheet to toast it.  Before serving, remove the top and sprinkle on fresh or dried parsley.  Serve with the toasted bread.  Don't forget to eat the bowl!

Sweet and Spicy Snack

We love this snack! It is tasty with a little bit of kick. We have served it as a party appetizer, and a late night or after school snack. Even our 6 year old asks for it.

1 tube Ritz crackers
Cream Cheese
Jalapeno Jelly (We can our own every fall with jalapenos that we grow. We use this recipe from Ball and it is delicious!)

Spread cream cheese on crackers. Add a dollop of jelly. Serve immediately.

Pantry Pick of the Month- Sun Dried Tomatoes/Hot Spinach and Sun Dried Tomato Dip

Here is my pantry pick for March.  On impulse, I picked up a bag of Sun Dried tomatoes at Costco and they've been sitting in my pantry for a couple of months, waiting for inspiration on what to do with them.  I googled Sun Dried tomatoes and decided to try this hot dip.  It is very similar to Spinach- Artichoke dip.

Spinach and Sun Dried Tomato Dip
2 8 oz. packages cream cheese (you can use light)
1 10 oz. package frozen spinach, thawed and drained (I used leaves, but I think next time I'll buy the chopped)
1/3 cup chopped sun dried tomatoes
2/3 cup fresh grated Parmesan cheese
1 heaping Tablespoon garlic (crushed or finely minced)
A couple of splashes of Worcestershire Sauce
Salt and Pepper

Place all ingredients in a large bowl and mix well with a wooden spoon.  Spray a pie plate and spoon the mixture in and smooth.  Bake at 350 for about 25 minutes.  Serve hot with chips, crackers, or, my favorite- french bread slices that have been broiled.  Man, that's yummy!

Jalapeno Popper Spread

With New Years Eve just around the corner, I wanted to share one of my favorite snacks. 

Warning: it is NOT a low calorie food. But it is yummy! 

I got this recipe from the school nurse at my children's elementary school. I was there a fair amount last year volunteering with the PTO and she shared some of this dip that she had made for the faculty. I LOVED it and she passed along the recipe. I hope you enjoy it as much as I have!

2 packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Directions:
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

2. Microwave on High until hot, about 3 minutes.

The original recipe came from: http://allrecipes.com/recipe/jalapeno-popper-spread/.

Party Salsa

Our favorite dip for crackers and chips is Party Salsa.  You make it with a specific brand of chili sauce called Homade Chili Sauce (that's how it's spelled.)  It looks like this:

This is a delicious chili sauce that you can use for lots of things.  There are no other brands that can compare.  It has to be this one.  If your local grocery store doesn't have it, you can get it on Amazon.com.   Try this recipe for a delicious dip for tortilla chips, corn chips or crackers (I love it on Ritz.)  It's a New Year's Eve Tradition!

Party Salsa
1 bottle (round) homade chili sauce
1 bottle chunky salsa (Ortega garden-style is good or Tostitos brand)
Cilantro, chopped (amount to taste.  I do a good handful)
2 cups grated cheddar cheese
1 bunch green onions, chopped
Mix together and put in fridge for a while. You can add chopped avacados but they won't keep.  The salsa will last several days in the fridge.

I remember one year I couldn't find this brand anywhere.  I went store to store and all were sold out.  So I bought another brand of chili sauce and made this dip.  It was terrible and I ended up throwing it out.  It has to be this brand.  This sauce is so good on roast beef and meatloaf.  I also love to throw a jar into anything that calls for canned tomatoes: stew, chili, etc.

Bruschetta

 Ken and I traveled to Italy a few years ago.  Michelle was on the BYU folk dance team and we followed them around and watched them perform.  It was a wonderful trip, and the food was so delicious.  We got hooked on Bruschetta. It is served as an appetizer in nearly every restaurant and we LOVED it!  Part of Why it was so good is they used those sweet Italian tomatoes that are almost like candy.  But it's good here, too.  We love it with our fresh garden tomatoes.  There are so many ways to make it, and all of them are delicious.  Here is the basic recipe, then some suggestions for variations.  Please share any of your ideas.
Bruschetta
Slice a baguette or french bread into about 1 " slices.  Place the slices on a baking sheet.  Paint or spray on some extra virgin olive oil and sprinkle on some garlic salt.  Toast the bread under the broiler.  Watch it carefully.  In a bowl, combine:
2 or 3 tomatoes, chopped
1 sweet onion, diced fine
Fresh basil, several leaves, chopped
Fresh oregano, chopped
Fresh parsley, chopped
1 (more or less to taste) clove garlic, minced or pressed
About 2 T. olive oil
Salt
Pepper

Mix well and put the mixture on the bread.  Some like to put it back under the broiler (especially if you add cheese) but you don't have to.  We like it fresh.  Okay, here's some variation ideas.
 1)Put fresh mozzarella on the bread,  then add the tomato mixture. Broil until the cheese softens.
2) Sprinkle parmesan cheese over the mixture on the bread and broil another bit until the cheese browns
3.  Add ground mustard to the mixture
4)Use dried herbs instead of fresh (Basil, Parsley and Oregano) or Italian seasoning works great.
5) Add a pinch of red pepper flakes to add a bit of heat.
6) Add a splash of Balsamic Vinegar (we love this one!)
7) Use a garlic/ herb soft cheese spread (Boursin).  Put that on the hot bread, then spoon the tomato mixture on.  This is good, people!

Cheddar Bacon Dip or Loaded Baked Potatoes

I found this recipe on Pinterest.  It said it's AKA Crack.  Pretty funny. It makes a great appetizer dip or game day snack.   We enjoyed it as a dip, but LOVED it as a topping for Loaded Baked Potatoes.

Cheddar Bacon Dip or Loaded Baked Potatoes
16 oz. sour cream
1 packet Ranch Dressing mix
Bacon crumbles(fry your own, or use the kind that comes in a bag), about 1/2 cup (more or less to taste)
1 cup shredded cheddar cheese

Mix together.  Refrigerate overnight for flavors to blend.  Serve with chips, veggies, or top baked potatoes.

Brie Cheese and Apple Appetizer

I succumbed. I go to Sam's Club firm in my resolution to just get the basics and get out. However, I don't mind testing a few of their samples along the way. That is where my resolution wavered. Last Wednesday they were serving Brie Cheese on their delicious dinner rolls. Heaven! As I savored in pure delight, memories of the first time I had Brie Cheese came flooding back. 3 summers ago we moved to Wisconsin for my husband's internship. In an effort to make the most of our 3 month adventure in America's Dairyland, we decided to try a new cheese each week. It took a few weeks, and some miserable cheese taste testing (see picture below), for us to learn that there are some cheeses you really shouldn't just cut off the block and eat straight.
  

One of those is Brie cheese. After posting our disgust on our family blog, kind friends and family members shared their favorite ways to eat Brie in an effort to convince us to give it another chance. We bravely accepted their advice and attempted the following recipe from my Aunt Joan. I l.o.v.e.d. it. The purchased cheese disappeared quickly. I smiled at the memory and tried to walk away. It didn't work. I came back. I mean, really, I had a whole bag full of fresh, hand-picked apples sitting in my fridge that needed eating. I needed Brie cheese to accompany them, right? Ten dollars later, I walked out of Sam's with a bag of 36 fresh rolls, a 16 oz. circle of Brie Cheese, and a smile on my face. My whole family has been enjoying this little piece of heaven ever since.

ABCD Appetizer: Apple and Brie Cheese Delight

Apples (The original recipe called for Granny Smith. This year I have been using Cortland and they are great too!)

Brie Cheese

French Bread (or any other white bread of choice)

It's simple really. Preheat oven to 350. Slice the bread. Spread on the Brie Cheese (I spread it rind and all because I can't bear the thought of wasting any of the the delicious cheese. Sometimes I pick off the rind after it has been baked and the cheese has melted off). Place on baking sheet and bake in the oven for 5 or 6 minutes, until the bread is slightly crispy and the cheese has melted. Top with thinly sliced apples. Enjoy warm.

Dorothy's Tamales and Chilies Rellenos: A Tribute to Grandma Gabe

Yesterday was Grandma's birthday. She would have been 92 years old. I loved Grandma Gabe. She was the kind of person I would love to be. She was kind, loving, supportive, happy, positive, and I always felt like she was one of my biggest fans. When I was with her she made me feel like a million bucks. They wintered in St. George (where I grew up) and we loved getting together with them at least once a week for dinner and a family evening. Grandpa Gabe was a killer chef and we enjoyed the wonderful food he made. But Grandma would do special things with just me as well. I remember having a sleepover at her house, just me and her and Grandpa. Man, did I feel special. We played Uno and I beat her and she went on and on about how smart I was. I "found" some money in her room and she let me walk to the corner gas station and buy some bubble gum all by myself. What a treat. She was always telling me how wonderful I was

at sports and how she wished I would play tennis. She was really good at it as a young woman. I have since learned to love the sport as well. In my teenage years she hired me to clean her house. I'm not sure she really needed the help, but I loved going over there once a week to be with just her and grandpa again. Often I would end up eating lunch with them. Lucky me. To this day, one of my favorite meals was a concoction she came up with and fed me during those lunch time meals. It consisted of a tamale, topped with a sunny side up egg, chopped onion, shredded cheese and tomato sauce. Yummo. She also liked Chilies Rellenos. I remember sitting with her at a Mexican restaurant when she ordered this dish. Not knowing what it was, I looked back down at my menu and was horrified to think that someone would order something that sounded so terrible when there were so many other yummy options to be had. I have since come

to see things Grandma's way and love this dish. Tonight, in honor of Grandma Gabe we are going to have both of these dishes. I can't wait. Mmm. And I can't wait to someday see Grandma again on the other side. I love you Grandma Gabe!

Dorothy's Tamales

1 Pre-made tamale (She loved Lynn Wilson brand, but they don't make them anymore)

1 Sunny side up egg

Chopped onion

Shredded Cheese

1/2 can Tomato Sauce

Tabasco sauce to taste

Cook tamale according to package directions. Meanwhile fry an egg to desired consistency and heat tomato sauce. Then plate tamale and top with egg, onion, cheese and tomato sauce. Enjoy!

Chilies Rellenos Appetizer (Wisconsin Cheese Style)

3/4 lb Monterey Jack cheese, sliced

1/2 pound Cheddar cheese, shredded

2 eggs

1 can chopped green roasted chili peppers (mild)

2 T half-and-half

1 1/2 teaspoons flour

Grease a 9-inch square pan. Beat eggs flour and cream. Layer 1/2 Monterey Jack cheese, 1/2 Cheddar cheese, 1/2 chili peppers, and 1/2 egg mixture; repeat layers. Pour remaining egg mixture over top of layers and bake at 275 degrees for 1 hour. Cut into squares and serve hot. Makes 16 servings.

What other foods did Grandma especially enjoy?

Whitney's Nacho Cheese Dip

My good friend Whitney shared the yummiest, easiest, more healthy nacho cheese recipe that she created. Yum.

1 can Campbells Cheddar Cheese soup
1/2 soup can of milk
1 cup of salsa (or according to taste)

Mix all 3 ingredients in a medium saucepan. Heat through being careful not to boil. Enjoy!