Ina's Rosemary Roasted Cashews

I got this recipe from Maggie B. It's so delicious!!!
Original Recipe HERE:

Ingredients:
1 1/4 lb plain cashews
2 T. coarsely chopped rosemary
1/2 t. cayenne
2 t. dark brown sugar
2 t. kosher salt
1 T. melted butter

Instructions:
Preheat oven to 375 degrees.
Place nuts on ungreased baking sheet and bake for 10 minutes until they are warmed through. Meanwhile, combine rosemary, pepper, sugar, salt and butter in large bowl. Toss with warmed cashews until they are coated. Serve warm, if possible.

Janice's "Crack" Butter

Original recipe HERE.

I am in love with this butter. It's melt in your mouth heaven.

Ingredients:
1/4 lb unsalted butter at room temperature
1 1/2 t. minced scallions
1 1/2 t. minced fresh dill
1 1/2 t. minced fresh parsley
1/2 t. freshly squeezed lemon juice
1/2 t. kosher salt
Pinch freshly ground black pepper

Instructions:
Combine all ingredients in a bowl of an electric mixer. Beat on low speed until combined. Do not whip. Spread on thin sliced baguette bread. Top with sliced radishes and sea salt if you like. Amazing.

Sundried Tomato Basil Dip

This dip is AMAZING!!! Recipe from Lisa Boots

Ingredients:
1 Tbsp pine nuts
3 oz s-d tomatoes in oil
1/2 c. reduced fat cream cheese
1/4 c. light mayo
1/4 c. light sour cream
2 cloves garlic, crushed
1 Tbsp balsamic vinegar
2 Tbsp oil from s-d tomatoes
1 Tbsp chopped fresh oregano
2 Tbsp fresh basil, torn

Instructions:
• Toast pinenuts for 5 min
• Coarsely chop s-d tomatoes
• Put in food processor
• Add cream cheese, mayo, sour cream, garlic, vinegar & oil
• Process until nearly smooth
• Add oregano and basil, process until smooth
• if too thick, add more oil or water
• Serve at room temp
• Sprinkle with pine nuts and basil leaves

Black Bean Hummus

Recipe from monthly bunco group. Originally from here. It's a new favorite!

Ingredients:

1 cup cooked black beans

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1/2 head iceberg lettuce, cut into wedges

Instructions:

Blend all ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes and then serve with iceberg lettuce. I like to serve with carrots, cucumbers, celery and chips to dip. Yum!

Mini Mexican Quiches

These were SO yummy and nice and bite sized for a coffee meeting!
Original recipe from allrecipes.com

Ingredients:
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup all-purpose flour
1 cup shredded monterey jack cheese
1 (4 oz) can chopped green chiles, drained
2 eggs
1/2 cup whipping cream
1/4 t. salt
1/2 t. pepper

Instructions:
1. In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; Cover and refrigerate 1 hour ( I did overnight). Press balls into bottom and up sides of greased mini muffin pans. Sprinkle a rounded teaspoon of cheese into each shell.

2. In a bowl beat eggs, cream, salt, pepper and chiles. Spoon into shells. Bake at 350 degrees F for 30 minutes. Let stand 5 minutes before serving. Refrigerate leftovers.

Mango Chutney Dip

I got this from my mother-in-law. I made it for Kinsey's cowgirl party and it was a BIG hit.

Ingredients:
8 oz. cream cheese
2 t. curry powder
1 jar hot mango chutney
1/2 cup dry roasted peanuts, chopped (optional, I did not use)
1/2 cup green onions, chopped
1/2 cup shredded coconut

Instructions:
Mix cream cheese and curry and form on a plate. Put in fridge for one hour. Pour chutney over cheese and add remaining ingredients in layers. Serve with bland crackers.

Crunchy Baked Mozzarella Sticks

This one is a little if-y. I tried it twice and I would like to try it with regular breadcrumbs, maybe that would work better.

Ingredients:
1 egg
2 tsp. water
1/2 cup panko (Japanese bread crumbs)
1 tsp. Italian seasoning
Shake of pepper
4 pieces mozzarella string cheese ( I like to cut cheese in half)
1 T. flour

Instructions:
1. In a small bowl, beat egg and water.
2. Place panko, Italian seasoning and pepper on a plate
3. Coat cheese sticks with flour, dip in egg mixture and then panko mixture
4. Cover and chill for at least 4 hours
5. Place on ungreased baking sheet and bake, uncovered, at 450 degrees for 5 minutes or until warm, then run under broiler to brown (I didn't do).
6. Cool slightly before serving. Serve with snap peas for a healthy snack.

Baked Brie

Super Yummy! Kristy used to bring this to our get togethers in Evanston.

Ingredients:
1 Sheet of a 17.3 oz package of Pepperidge Farm Puff Pastry, thawed
1 round of brie cheese
butter
fruit or jam if desired

Instructions:
Heat oven to 400 degrees. Open thawed pastry sheet and roll into 14 inch square. Brush with butter and set cheese on top. Pull corners of puff pastry up and over the cheese and twist. Brush with butter and place on baking sheet. Bake 20 minutes or until pastry is golden brown. Let sit for 20 minutes. Garnish with berries and serve with crackers or sliced baguette.

You can also put fruit or jam or herbs, toasted pecans or dried fruit or whatever you want inside the puff pastry before you wrap it up and over.

Shrimp Salad

My mom made this for dinner one night while I was home this summer. It was delicious although the serving was HUGE! I was thinking it would make a really yummy appetizer, served in a tall cocktail glass or something of the like, and the smaller portion would leave people wanting more. This would easily serve 8-10 people if served as an appetizer and not a main dish.

For the dressing:
1/3 cup fresh lime juice (1.5 limes?)
1 T. Dijon mustard
Salt, to taste
Freshly ground pepper, to taste
1/2 cup olive oil
1/2 cup veg. oil
1 T. minced shallots
Finely grated zest of 1 lime
3 T. snipped fresh chives

Other ingredients:
2 ripe avocados (preferably Haas), pitted, peeled and sliced in large pieces (If appetizer I would chunk)
2 T. fresh lime juice
1 lb. large shrimp, peeled, deveined and cooked
1 red bell pepper, stemmed, seeded and cut into 1/8 inch dice
1 cup diced (1.8 inch) seeded plum tomato (3-4 tomatoes)
4 scallions (with 3 inches of green left on), thinkly sliced on the diagonal
2 T. coursely chopped mint leaves

Instructions:
1. Prepare the dressing: In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oils, whisking constantly until thickened. Stir in shallots and lime zest. Add chives 15 minutes before time to use.
2. Place avocado slices in a large bowl and toss with 2 T. lime juice.
3. Add cooked shrimp, bell pepper, tomatoes and scallions; fold together. Toss gently with 1/2 cup of the dressing. Just before serving, toss with the fresh mint leaves. Serve at once with extra dressing, if desired.

(To cook shrimp: Cook no longer than 2-3 minutes in simmering water, then run them under cold water to stop the cooking process. Drain. Do not overcook, or the shrimp will toughen.)

Luke Dip

(from Stacy)

Ingredients:
1 (8 oz) pkg. cream cheese
1/4 cup mayonnaise (Hellman's)
1 Tablespoon lemon juice
salt
pepper
garlic Powder
1/2 cup green pepper, finely chopped
2 Tablespoon onion, finely chopped
1 pkg. corned beef or pastrami, diced
1 cup cheddar cheese, shredded


Instructions:
Cream together cream cheese, mayonnaise and lemon juice. Add salt, pepper and garlic powder to taste. Beat until smooth. Add remaining ingredients. Refrigerate overnight.

Spinach Salad

Ingredients:
1/2 cup sugar
2 T. sesame seeds
1 T. poppy seeds
1 1/2 t. minced onion
1/4 t. worcesterferie sauce
1/4 t. pepper
1/2 cup oil (vegetable or canola)
1/4 cup vinegar


Instructions:
Whisk all above ingredients by hand.

Mix With:
2 bags baby spinach
sliced strawberries
sliced alomonds

Texas Cadillac Salsa

I got this recipe from June. It's a winner every time! Beware...it makes a HUGE batch!

Ingredients:

1 red pepper (core and clean and dice real thin)

1 green pepper (core and clean and dice real thin)

1 orange pepper (core and clean and dice real thin)

1 red onion, diced

bunch of cilantro

1 can white corn

1 can black beans (drain and rinse)
1 can red kidney beans (drain and rinse)

Mix all veggies and beans in a bowl.

Mix the following items and bring to slight boil:

1/2 cup cider vineger

1/2 cup sugar

1/4 cup canola oil

Pour over veggie and bean mixture.

Put in fridge for 6-24 hours.

Serve with Tostito Lime Chips.

Blender Salsa

(from Kendee R.)

I usually make a double match.

Ingredients:
14-15 oz can crushed tomatoes
1/2 teaspoon cumin
1/4 cup chopped onion
3/4 teaspoon crushed red pepper
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon fresh garlic, chopped
bunch of cilantro

Mix and Serve

Hot Spinach and Artichoke Dip

Ingredients:
1 package frozen spinach, thawed and drained
1 14 oz. can artichokes, drained and chopped
8 oz cream cheese
¼ cup sour cream
¼ cup mayonnaise
1/3 cup Parmesan cheese (or another Italian cheese)
½ t. red pepper flakes
¼ t. salt
¼ t. garlic powder (to taste)

Instructions:
Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Fresh Cranberry Orange Relish (with Pesto and Cream Cheese, if wanted)

From OceanSpray.com

Ingredients:
1 unpeeled orange, cut into eigths and seeded
1 12 oz. package fresh or frozen cranberries, drained
3/4-1 cup sugar

Instructions:
Place half the cranberries and half the orange slices in food processor. Process until mixture is evenly chopped. Transfer to a bowl. Process remaining cranberries and orange slices. Stir in sugar. Store or Freeze.

For a yummy appetizer put a block of cream cheese on a plate and cover with pesto and then cover that with the cranberry-orange relish. Eat with crackers. YUMMY!

Mom's Potato Rolls

Ingredients:
USING ACTIVE DRY YEAST
1 package active dry yeast (2 1/4 t. dry yeast) +1/4 cup warm water + 1 tsp. sugar
1 cup milk, scalded
4 T. Butter
1/4 cup instant mashed potatoes
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup cold water
1 large egg
4-4 1/2 cups flour

Instructions:
1. Dissolve 1 pkg dry yeast (or 2 1/4 teaspoon dry yeast) in 1/4 cup warm water
2. In regular mixing bowl (or bread machine, if using) pour 1 cup scalded milk (2 min. 20 sec. in microwave until scum forms on top)
3. Add 4 T. butter, 1/4 cup instant mashed potatoes, 1/4 cup sugar, 1.5 teaspoons salt
4. When butter is mostly melted add 1/4 cup cold water, 1 large egg, 4-4.5 cups flour (start with 4) and yeast mixture.
5. Start Bread Machine (Select #8 for dough, 1 1/2 hr.), The ball should be smooth. If sticky add more flour. If firm, add more water.
6. Flour counter and knead dough for 5 minutes
7. Place dough in greased bowl, cover with saran wrap, and let rise in warm place (oven at 200 degrees for one minutes and then turn off) for 1 hour

USING FAST-ACTING DRY YEAST

1 cup milk, scalded
4 T. Butter
1/4 cup instant mashed potatoes
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup cold water
1 large egg
4-4 1/2 cups flour

Instructions:
1. In regular mixing bowl (or bread machine, if using) pour 1 cup scalded milk (2 min. 20 sec. in microwave until scum forms on top)
2. Add 4 T. butter, 1/4 cup instant mashed potatoes, 1/4 cup sugar, 1.5 teaspoons salt
3. When butter is mostly melted add 1/4 cup cold water, 1 large egg, 4-4.5 cups flour (start with 4).
4. Add yeast after flour
5. Start bread machine (select #8 for dough, 1.5 hour). The ball should be smooth. If sticky, add more flour. If too firm, add more water.
5. Flour counter and knead dough for 5 minutes

6. For Plain Rolls:
Shape into 12 rolls and place in greased 9x13 pan, cover with saran wrap, and let rise for 1 more hour in warm place
Bake in 400 degree oven for 12-15 minutes

OR

6. For Cinnamon Rolls:
Roll Dough into 10x15 inch rectangle
Combine 5 T. melted butter, 3 teaspoons cinnamon, 3/4 cup sugar
(Paige's version = 7 T. butter, 4 t. cinnamon, 1 C sugar)

Spread evenly over rectangle
Roll into long log and cut into one inch slices (usually get 12-15 rolls)
Place in greased 9x13 pan, cover with saran wrap
Let Rise for 1 more hour
Bake at 375 for 20-25 minutes

Sun-Dried Tomato Dip

I borrowed a friend's Barefoot Contessa Cookbook and I found this little gem. It's super yummy! Everywhere I take it I end up giving the recipe away.

Ingredients:
1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tobasco sauce
1 t. salt
3/4 t. pepper
2 scallions, thinly sliced (white and green parts)

Instructions:
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tobasco sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature with crackers, chips and/or fresh vegetables.