Cranberry Jalapeno Dip

INGREDIENTS
12 oz. fresh, uncooked cranberries, chopped
1/4 c. green onion, chopped
1 fresh jalapeño pepper, chopped (start with a 1/2 and add more for additional heat)
2 T. fresh cilantro, chopped
1 c. sugar
1 T. lemon juice
1/8 tsp. salt
16 oz. cream cheese
Ritz crackers

DIRECTIONS
Use a hand food chopper to chop cranberries. Add chopped green onion, jalapeño peppers and cilantro. Add sugar, lemon juice and salt; combine until blended. Cover with a plastic wrap and store in the refrigerator overnight.

Unwrap cream cheese and place in a bowl or plate. Scoop cranberry dip onto the top of the cream cheese and keep in the refrigerator until ready to serve.

Use a spoon to spread dip and cream cheese over Ritz crackers.

Broccoli Soup

INGREDIENTS
4 c. chicken broth
1/2 c. chopped onion
1/2 c. grated carrots
1  tsp. minced garlic
4 c. broccoli
salt and pepper to taste
3 c. heavy cream
1 c. shredded parmesan cheese
1 c. shredded mild cheddar cheese
2 T. cornstarch
1/2 c. water

DIRECTIONS
Pour 2 T. oil into a soup pot. Heat to med-low. Add onion and carrots. Sauté until tender. Add garlic and continue to sauté for 1 minute.

Add the chicken broth, broccoli, and salt and pepper to the pot. Bring soup to a boil and then turn to low, cover with a lid and simmer until broccoli is tender. Remove the lid and chop the broccoli up into smaller pieces if needed.

Stir in the heavy cream and continue to cook until soup almost begins to simmer. Stir in the cheeses until melted. Add the cornstarch mixed with water. Stir and cook until thickened but do not boil. Serve with crackers.

Orzo Chicken Salad

INGREDIENTS
1- 16 oz. package Orzo, cooked and chilled
3 chicken breast, cooked, diced, and chilled
1 c. craisins
1 c. pine nuts
4 handfuls of chopped baby spring mix
1 c. feta cheese crumbles
1/2 c. or more olive oil
salt and pepper to taste

DIRECTIONS
Combine all ingredients and chill together for at least 1 hour. Serve with sliced baguette, buttered, sprinkled with garlic powder and toasted.

*We also like to combine 1/3 c. balsamic vinegar to the olive oil to add more flavor.

Chex Candied Party Mix

INGREDIENTS
2 cubes butter, (1 c.)
1 1/3 c. white sugar
1/2 c. light Karo Syrup
8 c. Chex cereal

DIRECTIONS
Line a baking sheet with wax paper and set aside.

Melt butter on low in a saucepan. Add syrup and sugar. Bring to a soft ball stage and then remove from heat. Pour sauce over Chex cereal and stir until completely mixed. Spread mixture onto baking sheet. Cool completely.

Olive Dip

INGREDIENTS
2 small cans diced green chilis
2 small cans chopped olives
1 tomato, diced
1 bunch scallions, chopped (about 6 stalks)
2 tsp. garlic salt
1/4 c. vegetable oil
1/4 c. red wine vinegar

DIRECTIONS
Add above ingredients into a food processor and mix until combined; still chunky. Serve over toasted baguettes.

Peach Dipping Sauce

INGREDIENTS
1 c. peach preserves
3 T. rice wine vinegar
2 T. Dijon mustard
1 T. grated fresh ginger
1 tsp. red pepper flakes

DIRECTIONS
Combine all ingredients and refrigerate for several hours to allow flavors to blend.

*I have also used apricot preserves. And, if you cannot find rice wine vinegar; use 1 1/2 T. rice vinegar and 1 1/2 T. wine vinegar. Add more red pepper flakes if you like a little more kick.

Mango Salsa

INGREDIENTS
2 large ripe mangoes, diced
1 small cucumber, diced
2/3 c. red onion, chopped
1/2 c. cilantro, chopped
1 large jalapeño, seed and diced
2 limes, juiced
freshly ground black pepper, to taste
tortilla chips

DIRECTIONS
Combine above ingredients into a bowl. Best if you cover and let sit in the refrigerator for a couple hours but sometimes we can't wait that long! Serve with tortilla chips.

Cream Cheese Rangoon

INGREDIENTS
8 oz. cream cheese, softened
2 T. scallions, minced
1/8 tsp. garlic powder
24 wonton wrappers
oil

DIRECTIONS
In a small bowl mix cream cheese, scallions and garlic powder together. Preheat a couple inches of oil in a deep pot to 350 degrees. Put 1 T. of cream cheese mixture into the middle of a wonton wrapper. Add water to the edges of the wrapper and then push the 4 centers of each side into the middle and press them firmly together. Once the middle is connected from all 4 sides, connect the wings coming out from the middle. Let wontons sit until all have been made and then fry the driest wontons first. Cook until golden brown.

Low Carb Cheesy Spaghetti Squash

INGREDIENTS

1 medium spaghetti squash 

2.5 T. minced garlic

1 tsp. olive oil

5 oz. fresh spinach, chopped

1/2 c. heavy cream

1 T. cream cheese

1/2 c. freshly grated parmesan cheese plus extra for topping

salt and pepper to taste

grated or sliced mozzarella for topping to taste

DIRECTIONS

Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scoop out the seeds. Rub olive oil onto the inside of the squash and place cut side down onto a baking dish. Cook approximately 40 minutes or until tender and easily pierced with a fork. While the squash is roasting, prepare sauce. In a medium pot bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add spinach to the garlic and stir until wilted. Add cream, cream cheese and parmesan cheese. Stir until melted. Season with salt and pepper and remove from heat. Once squash is done roasting, allow to cool until you can handle it enough to fork and separate the strands of the spaghetti squash. Pour sauce over each squash boat, stir to mix and then top with mozzarella cheese and additional parmesan cheese. Bake at 350 degrees for approximately 20 minutes or until hot and bubbly. The last couple of minutes, flip on the broiler in the oven and cook the top of the dish until lightly browned. 

Sour Cream Chicken Enchiladas

INGREDIENTS
2 cans cream of chicken soup diluted with 1/4 c. milk
1- 3 oz. can diced green chilis
1 pint sour cream
1 onion finely chopped
1 lb. grated cheese (5 cups)
2 c. chopped cooked chicken
1 pkg. 8 inch flour tortillas

DIRECTIONS
Mix soup, chilies and sour cream together for sauce. Sauté onion until translucent and add to chicken. Spoon chicken mixture into the middle of tortillas. Add one spoonful of sauce and sprinkle with grated cheese. Roll up and put in greased 9x13 baking dish. Repeat. Top rolled tortillas with remaining sauce and sprinkle with 1 c. grated cheese. Cover dish with tinfoil and bake at 350 degrees for 1 hour.

Chocolate Zucchini Banana Muffins

INGREDIENTS
1/2 c. butter, melted
1/2 c. packed brown sugar
1/4 c. sugar
1 large egg
2 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 medium banana, mashed (about 1/2 cup)
1 1/2 c. grated zucchini
1/2 c. chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

Melt butter in a microwave safe mixing bowl. Add both sugars, egg, vanilla and stir to combine.

Measure flour into bowl and sprinkle baking soda, salt, cinnamon, and nutmeg over the flour. Using a whisk, lightly stir dry ingredients together until flour mixture is incorporated into the batter. Add mashed banana and zucchini and stir until combined. Fold chocolate chips into the batter.

Divide batter evenly into muffin cups, filling about 3/4 full. Bake approx. 15-20 minutes.

Chocolate Zucchini Muffins

INGREDIENTS
3 (1 oz) squares unsweetened chocolate
3 large eggs
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In microwave-safe bowl, microwave unsweetened chocolate until melted. Stir occasionally until chocolate is smooth.

In mixer, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.

Fill each muffin cup 2/3 full with batter. Bake for 18 minutes.

Radishes

INGREDIENTS

radishes

olive oil

lemon juice

sea salt

DIRECTIONS

Slice radishes and drizzle with a little olive oil, fresh lemon juice and sea salt.