Nachos
submitted by Risa Bakker
Tortilla Chips
Refried Beans
Shredded Cheese
Salsa
Spread tortilla chips on a microwaveable plate. Spoon on refried beans. Cover with shredded cheese. Microwave until cheese is almost melted. Spoon on salsa and finish melting cheese.
Black Bean Salsa
submitted by Laura Duvalois
1 can of black beans, drained
1 (12 oz.) can of Green Giant white shoepeg corn, drained
1/4 to 1/3 of a red onion, diced
3 to 4 Roma tomatoes, diced
1 to 2 ripe avocados, diced
Fresh cilantro, snipped (I used about 1/4 cup)
1/4 tsp (or to taste) Cajun Creole seasoing "Cajun's Choice" (I couldn't find this at Walmart so I bought "Tony Cachere's Original Creole Seasoning" and I used 1 tsp.)
Mix everything together but the avocados and black beans. Add avocados and black beans just before serving. Serve with tortilla chips.
Brie en Croute
Submitted by Brittany Richardson
1 sheet frozen puff pastry, pre-packaged (NOT phyllo dough!!)
1 Tb butter
1/2 c pecans or slivered almonds
1/8 tsp cinnamon
1 8oz wheel of Brie
1/4 c brown sugar
1 egg, beaten
1. Preheat oven to 375 degrees.
2. Defrost puff pastry for approximately 15-20 minutes and unfold.
3. In a saucepan, melt the butter over medium heat. Saute the nuts in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until nuts are coated well.
4. Lay the puff pastry out on a flat surface. Place the Brie in the center of the pastry. Place the nut mixture on top of the Brie and sprinkle with the brown sugar. Gather up the edges the of the pastry, pressing around the Brie - gently squeezing together the excess dough to seal the cheese inside the pastry. Gather the dough at the top and tie with a piece of kitchen twine. **you may need to gently roll the dough out with a rolling pin to make it big enough to gather over Brie**
5. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with crackers and/or fresh fruit.
Best Ever Easy Salsa
submitted by Kris Thorne
2 cans Western Family Mexican Stewed tomatoes
1 Anaheim Pepper, washed and seeded
1/2 to 1 serrano pepper, washed and seeded
1/3 bunch cilantro, washed
Put all into blender or food processor until blended.
Add 1-2 tablespoons brown sugar (I use 1 tablespoon Agave Nectar)
Blend again
If you like your salsa chunky, add chopped onions, chopped green onions, or roasted red and green peppers to the blended mix and stir.
Serve chilled with corn chips.
Puffs
submitted by Erin Ruy
8oz cream cheese, softened
1 cup shredded cheese
4oz diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 16oz package wonton wrappers
In a bowl, mix cream cheese, shredded cheese, jalapeno peppers, garlic, and green onions. Place the wonton wrapper in a greased tiny muffin tin. Put 1 1/2 teaspoons cream cheese mixture in each. Wrap the wrapper up around the filling. Then drizzle 1/4 tsp. butter over the wrapper and bake at 375 for 12-15 minutes or until golden brown.
Cheese Ball
submitted by Linda Atwood
2 8-ounce packages cream cheese, softened
8oz can crushed pineapple, drained
2 cups chopped walnuts, divided( 1 cup inside, 1 cup outside)
1/4 cup green bell pepper, finely chopped
2 teaspoon onion, finely chopped
1 teaspoon seasoned salt
Mix all ingredients together. Form into a ball. Roll into reserved nuts. Chill
