Black Bean and Corn Salsa

This recipe is from my neighbor, Cathy. She served it at Bunco last week and it was AMAZING. I'm not even kidding when I tell you I could have eaten the entire bowl. Seriously delicious.

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avocados, chopped
4 Roma tomatoes, seeded and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. ground cumin
1/4 c. red wine vinegar
1/4 c olive oil
1 package (.7 ounces) Italian dressing mix

In a nonmetallic bowl combine beans, corn, avocados, tomatoes, onion, jalapeno pepper, cilantro and cumin. Mix well. In small bowl whish together vinegar, oils and dressing mix. Add to vegetable mixture. Place in container with tight fitting cover and refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or tortilla chips.

Jenn's Corn Salsa

One word: YUMM-O! This recipe is from my sweet friend, Jenn. Check out her recipe blog too.

Jenn's Corn Salsa

1 can corn; warmed in microwave
10 grape tomatoes; cut in half
1 avocado; chopped
2 green onions, sliced finely
2 Tbsp. lime juice
1/2 tbsp. cilantro; chopped finely
1/2 tsp. salt
1 clove garlic; chopped finely

Put first four ingredients in a bowl - set aside. Mix together next four ingredients, pour over the vegetables. Let sit in the refrigerator 30 minutes for the flavors to mix together. Serve with tortilla chips.

Jenn says: For a party double or triple this recipe because it always goes fast!

*I used frozen white corn. I like it better than canned.

Ranch Crackers

I made these for Bunco last night. Sooooooooo yummy! They're always a hit!

Ranch Crackers

3/4 cup oil

1 package Hidden Valley Ranch salad dressing mix

1/2 tsp dill weed

1/4 tsp lemon pepper

1/4 tsp garlic powder

16 oz plain oyster crackers

Whisk together first five ingredients. Pour over crackers, stirring to coat. Place on baking sheet(s) and bake at 275 for 15-20 minutes

Cool and store in airtight container.

*I use olive oil. And I don't use as much as it calls for.

Sausage Balls

Hands down, this is our favorite appetizer. And a Christmas morning tradition.

Sausage Balls

1 lb sausage (I like Owens sage-flavor)
2 cups sharp cheddar cheese, grated (Tillamook is our fav!)
2.5 cups Bisquik

Mix all together. I like to put on disposable latex gloves and mix it with my hands. Roll into 1-inch balls. Bake at 350 for 20-25 minutes or until done.

*Eat right away, because they're best when they're warm.

Cheese Dip

Super easy and super yummy.

Cheese Dip

1 lb Velveeta, cubed
1 can Ro-tel tomatoes (do not drain)

Combine cheese and Ro-tel in microwave safe bowl, and microwave on high 3-6 minutes, stopping every so often to stir. Serve with tortilla chips.

Tortilla Roll-Ups

Tortilla Roll-Ups

8 oz cream cheese, softened
1/2 cup sour cream
4 oz can chopped green chilies, drained
2 oz slice ripe olives, drained
1 cup shredded cheddar
1/2 cup sliced green onions
1/2 tsp seasoned salt
6-8 large flour tortillas
salsa

Mix first 7 ingredients together. Spread on tortillas and roll up. Wrap each tortilla in Sarah wrap and refrigerate several hours. Slice and serve with salsa!

Spinach-Artichoke Dip

This is so good...just don't bother couning the fat and calories.

Spinach-Artichoke Dip

1/4 cup butter
1 medium onion, diced
2 garlic cloves, minced
4 cups chopped fresh spinach
14 oz can arichoke hearts, drained and chopped
8 oz cream cheese, cut in chunks
1/2 cup mayonnaise
3/4 cup parmesan cheese
8 oz bag Four Cheese Mexican shredded cheese

Melt butter in skillet; add onion and garlic and saute until tender. Add spinach and cook 3 minutes. Add artichokes and next 4 ingredients, stirring until cheese melts. Spoon into greased 2-qt baking dish. Bake at 350 for 25 minutes. Serve with tortilla chips.

Corn and Avacado Salsa

Corn and Avacado Salsa

2 cups fresh corn kernels (I use frozen, but cook before using)
1/3 cup chopped avacado
1/4 finely chopped red onion
2 Tbsp chopped cilantro (fresh)
1 Tbsp fresh lime juice
1/2 tsp salt

Mix and serve with tortilla chips

Hot Ham and Cheese Sandwiches

We love these sandwiches! This recipe came from a lady in one of the churches John pastored many years ago, and we still think of Miss Mary every time we enjoy them.

Hot Ham and Cheese Sandwiches

1/2 lb. Black Forest sliced ham (from the deli)
1 package mozzerella slices
24 Kings Hawaiian rolls (2 pkgs)
1/2 stick butter, melted
1/4 cup mustard
2 Tbsp. minced onion
2 Tbsp. poppy seeds

Preheat oven to 350. Mix the melted butter, mustard, onion and poppy seeds in small bowl. Slice the rolls in half (easier if you do this as a whole and not individually), then spread the mustard mixture over the top and bottom of the rolls. Layer ham and cheese on the bottom layer, then put the top rolls on. Cover and bake at 350 until the cheese is melted (5-10 minutes).

This is good on nights that we need a quick dinner. It's also great as an appetizer.

Taco Dip

This recipe came from my aunt. It's very easy to make and yummy to eat. And a good way to use leftover taco meat. I freeze my leftover taco meat until I have roughly a pound, then pull it out of the freezer for an easy appetizer. I'm thinking about having it for dinner tonight. Why not??

Taco Dip

8 oz cream cheese, softened
1 tub french onion dip
1 lb. ground beef, browned
1/2 to 1 pkg taco seasoning
shredded cheddar cheese
shredded montery jack cheese
shredded lettuce
chopped tomatoes
chopped or sliced black olives

Mix cream cheese, french onion dip, ground beef, and taco seasoning together. Pour into shallow baking dish and bake at 350 for 15-20 minutes until heated through. Top with shredded cheese, lettuce, tomato and black olives. Serve with tortilla chips.