Cranberry Salsa

My new addiction.. thanks to Kristi Wiser who gave me her adapted recipe originally from Judy Hardy I believe.  Wow... I love this stuff.  I even put it on my scrambled eggs.  I don't feel guilty eating it because of all the great antioxidants in the cranberries, right?  I also make it sugar free.  It's a beautiful ruby red and pretty served in a bowl or packed into pint size jars and given away.  I tried it with and without the avocado, I think I  prefer it without, but it's up to your taste.  It's a fun different salsa and kind of addicting!  I've already given it away as gifts and take it to a party.  I keep thinking of excuses to make it!

Ingredients:

1 bag raw cranberries

1 bunch green onions- chopped

1 -2 jalapeno- seeded and diced

Juice of 1/2 - 1 fresh lime

1/3 cup sugar (I substitute Stevia or Splenda)

1/2 t. salt

1 bunch fresh cilantro-chopped

Opt. 1 diced avocado

Throw it all into a food processor or blender, except cilantro and avocado and process until cranberries are in tiny chunks.  Process until you like the consistency.   Add cilantro and mix well.  

Taste it.  Add more jalapeno if you wanted it spicier.   Add more sweetener and lime if needed- to taste.  Serve with tortilla chips or pour over cream cheese and serve with crackers.

Stores for several days in fridge.  

*Note

If using frozen raw cranberries, thaw completely before processing.  (Look for them on sale after  the holidays and stock your freezer!)

Cheesecake Pops

I tried this after watching food network some time ago.  I have had the chocolate dipped Cheesecake wedge at Rocky Mountain Chocolate Factory and it's amazing, but so big and rich.  These pops are just the right size.  I made round ones and cut triangles also and dipped those. (Shown above)  They are very decadent and a perfect party treat.  I've made them with plain cheesecake and a variety of flavored cheesecakes-- all good, all gone....   :)

Ingredients:

1 pre-made or store purchased cheesecake (your favorite flavor)

Melting Chocolate

Sucker Sticks

Opt. Sprinkles, etc..

Directions:

Refrigerate cheesecake overnight or at least 3hrs. until really cold and firm.  Scoop out balls (around 2oz) or big enough to fit your mouth...  place on parchment lined baking sheet.  Carefully insert a sucker stick into each ball.  Freeze uncovered until very hard- 1-2 hrs.  

When pops are frozen, prepare chocolate by melting in a double boiler or in microwave, stirring every 30 seconds until melted.  Let cool slightly.   Quickly dip each pop into chocolate, swirling to coat completely.  Shake off any excess and if desired, roll into sprinkles, crushed candy etc..  Place on a clean parchment lined baking sheet, repeat with rest of pops.  When dry you can also drizzle with melted white chocolate over the top.

Refrigerate for up to 24 hrs. until you are ready to serve.  Don''t worry about leftovers... :)

Makes 20-30 pops.

Mini "Apple Pie" on a Stick

These are another variation of the mini chocolate caramel apples and very yummy!   The really do taste like an apple pie!

Ingredients:

Granny Smith apples

White melting chocolate

Cinnamon Sugar

Sprinkles (opt)

Sucker sticks

Melon Baller

Directions:

Scoop out even balls from apples with melon baller.  Each apple should give you 10-12 balls.  Dry completely.  Melt chocolate in microwave stirring every 30 seconds or melt in a double boiler on med low.  Let chocolate sit out for a minute to cool slightly.  Pierce each ball with a sucker stick, dry again.  Dip entire ball in white chocolate, then immediately sprinkle cinnamon sugar around bottom edges.  Let dry, eat that day.

The Lighter Side of a Stuffed Mushroom

This is a light version that does not taste light.  I use crimini mushrooms instead of button which I think are really nice- they are like baby portobellos.  I buy the big container at Costco a lot.  They're great in everything!  Light cream cheese and turkey bacon give them great flavor without extra calories, but if you want regular cream cheese and great bacon-go for it!

Directions:  

1 container (approx. 24) Crimini

1 80z pkg. light cream cheese

4 green onions- chopped fine

8 sliced turkey bacon, cooked in micro until crispy

 **my favorite is Oscar Mayer brand

Grated parmesan cheese to sprinkle

chopped parsley for garnish

Clean mushrooms with damp paper toweling-remove stems.  Let cream cheese sit at room temp. then mix with finely chopped green onions and crushed turkey bacon. (Opt. finely chop mushroom stems and add into mixture)  Mix well and fill mushroom caps.  Top with grated parmesan and parsley.  You can do this a day ahead, I usually do.  Bake in preheated 350 degree oven for 20-30 minutes.  Serve hot.  These keep warm in the oven for a long time as well. Or remove from oven, and cover with foil if taking them to a party. 

Shredded Beef Taco Salad

This salad was a concoction of whatever I had in the cupboard and turned out to be a favorite of ours.  I bottled chicken this year as well as roast.  Amazing!!  So... I used my canned roast meat in this salad.  The canned chicken is great, but I didn't realize how fabulous the roast would be.  A couple key ingredients in this salad:  El Pato mexican hot sauce (in a small yellow can) and Embasa brand pickled sliced jalapenos which my cousin Kristi turned me onto.  What I love about the meat is that (besides salt and pepper) the only other seasoning is the can of El Pato and the flavor is really wonderful.  Tastes far more complicated than it is to make!

Ingredients:

No tight guidlines for amounts here, just use what you have:

1 beef roast -2-4lbs. or whatever you have (leftovers are great!)

1-2 sweet onions rough chopped in chunks

1 bell pepper chopped in chunks

1 small can El Pato brand Salsa de Chili Fresco (yellow can)

1 small can Embasa brand pickled sliced jalapenos (has carrots in it too)

Guacamole 

Cilantro

Good Ranch dressing

Shredded Jack and Cheddar

Tortilla chips

1.  Roast meat in crock pot or oven until it shreds, season w/ S&P and put in skillet.  Or-- if you have canned roast, dump 2 pint jars into a skillet.  Pour in can of El Pato.  Simmer for 20 minutes or so to reduce the liquid down until it thickens.

2.  Meanwhile in a separate pan, caramelize or saute chopped onion and bell pepper 20 min. or so.

3.  Prepare salads by laying down lettuce on a plate.  Top with hot shredded beef mixture.  Top with a handful of grated cheese, a sprinkling of chopped cilantro, scoop of guacamole, sliced jalapenos, Ranch dressing and some chips (for scooping)

Notes:

You don't need salsa or pico, but could certainly add it.  Lynn likes it that way too.  

Opt.  Layer all ingredients on one big platter and serve from table to individual plates.

Original Roasted Raspberry Chipotle Sauce & Cream Cheese

The BEST appetizer to take anywhere anytime.  I first was introduced to it by friends Meghan and Heather. It's easy and quick.  You can find Roasted Raspberry Chipotle sauce almost anywhere now, even Target makes their own brand.  Fischer and Wieser is really good.  Costco carries extra large bottles sometimes.  It's sweet and has a tiny bit of heat - heavenly!  

*Note:

You can also use this sauce for meats etc.. My friend Meghan grills boneless chicken and lays it on a bed of salad greens, tomatoes, avocados etc.. and then drizzles this sauce over the hot sliced chicken. It is totally fabulous and one of my favorite grill dinners.

Directions:

Place 8oz. cream cheese on serving dish and pour 3/4 cup (or so) of the sauce over top, allowing it to drizzle down the sides of cream cheese.  Serve with assorted crackers.  I hear it's good with gingersnap cookies as well, but haven't tried that yet.  You will love it with the crackers alone!

Roasted Cinnamon Almonds

Fall is in the air. Can you feel it? Nothing quite gets me going like the smell of roasted nuts and cinnamon. That is one of my favorite smells at Swiss Days every year, you know that booth that roasts almonds all day?? Mmmmm. I made a lot of these at Christmas. I first tried to make them like NuttyGuys, but all the coating fell off. So I gave up and went back to the eggwhite coating and roasting in the oven. I like these because they "sparkle" in a bag or jar! Needless to say they are addictive and very yummy. These were for my presidency, but I managed to enjoy the extras!

Recipe
1 egg white
1 t. cold water
4 cups whole raw almonds
1/4 t. salt
3/4 c. white sugar
1 1/2 t. cinnamon

Preheat oven to 250. Lightly grease or spray a jelly roll pan. Lightly beat the egg white; add water, and beat until frothy, but not stiff. Add nuts, stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake 1 hour, stirring occasionally, until golden brown. Eat them warm- mmmmm or allow to cool before storing in airtight containers.
Makes 4 cups