Orange Cranberry Relish

(Recipe from Jane Dugan. This recipe actually convinced me that I 

really do like cranberries!)

1 bag of cranberries (frozen)

1 lg orange

1 c pecans

Process in food processor and mix together. Start with 2 c sugar, cover and place in fridge. Stir occasionally, taste and add sugar to desired sweetness. Needs to be made AT LEAST one day prior to serving, best two.

Creamy Jalapeño Ranch Dip

Ingredients

• ½ cup mayo
• 16 oz. sour cream
• ½ cup buttermilk
• ½ cup tomatilla salsa
• 1 small handful cilantro
• 5 T Ranch dressing mix (or 1.5 packets)
• ⅓ cups pickled jalapeños
• 1 squeezed lime juice

Instructions

1. Combine all ingredients in a bowl
2. In a large blender or food processor, pulse til smooth
3. Refrigerate 30 minutes serve with tortilla chips.
4. This dip can continue to be refrigerated, covered, for about a week. If you want it more runny for a dressing, add more lime juice

Pretzel Bites

Pretzel Bites

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

Italian Style Rice

1 T. chopped onion
1 T. butter
1/3 c. uncooked long grain rice
1 1/4 c. chicken broth
Dash ground turmeric
1/4 c. shredded parmesan cheese

In a saucepan, saute onion in butter until tender.  Add rice; cook over medium heat for 2 minutes, stirring constantly.  Stir in broth and turmeric; bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed.  Stir in cheese.

Yield: 2 servings

Baked Potato Strips

3 large baking potatoes
2 egg whites
2 Tbs Parmesan cheese
1 tsp garlic powder

Cut potatoes lengthwise into thin 1/4 inch strips. Pat dry with paper towels. Combine egg whites, Parmesan, and garlic powder. Add potatoes and toss to coat. Place in a single layer in a 15x10x1 in a pan coated with cooking spray. Bake uncovered at 375 for 35-40 minutes or until potatoes are golden & tender - stirring several times

Zucchini Cakes

1 whole Large Zucchini
1 Tablespoon Minced Garlic
½ cups (to 3/4 Cup) Cornmeal
½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!

Onion Strings

from The Pioneer Woman...sooooo yummy! And eeeeasssyy!

1 whole large onion

2 c. buttermilk
2 c. flour
1 T. salt
1/4 to 1/2 tsp. cayenne pepper
1-2 quarts oil
Black pepper to taste.

Slice onion very thin.  Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil.  Fry for a few minutes and remove as soon as golden brown.

Apple Dip

8 oz. crème cheese
½ c. brown sugar
¼ c. white sugar
1 bag heath bits
1 tsp. vanilla


Soften crème cheese and mix with remaining ingredients. Chill til ready to serve.

Nuts and Bolts Chex Mix

One of my Dad's favorite Christmas time goodies.

1 box Cheerios
1 box Corn Chex
1 box Rice Chex
1 box Kix
3 lbs. nuts - the more the better
1 bag of thin pretzels

3 sticks of butter
3/4 c. shortening
2 Tbs. garlic salt
1 Tbs. celery salt
1 Tbs. Worcestershire sauce
1/2 Tbs. Tobassco
1/2 Tbs. Cayenne pepper

Mix cereals, nuts, and pretzels.  I use a large trash bag.  Pour mix into pans.

In a sauce pan, melt butter and shortening and add remaining spices.

Pour butter mixture over the cereal mixture and gently mix.

Bake at 250 for 2 hours, stirring every 20 minutes.

Note: This makes a HUGE batch!  But it also goes very quickly! Be prepared with many pans to bake it in. Also, have several storage containers or gift containers ready for when it's cooled.

Hot Artichoke and Spinach Dip

1 8oz. cream cheese, softened

1/4 c. mayonnaise

1/4 c. Parmesan cheese

1/4 c. Romano cheese

1 clove garlic, peeled and minced

1/2 t. dried basil

1/4 t. garlic salt

Salt and pepper to taste

1 14 oz. can artichoke hearts, drained and chopped

1/2 c. frozen chopped spinach, thawed and drained

1/4 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach. 

Transfer the mixture to the prepared baking dish.  Top with mozzarella cheese. Bake for 25 minutes, until bubbly and lightly browned.

Cheddar Bacon Dip

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese  

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.