Easy Cheesy Salsa Dip

Ingredients:

8 oz. Cream Cheese
8 oz. Simply Appetizers Salsa - Mild, Medium or Hot
8 oz. Shredded Cheddar Cheese - any variety

Directions:

Spread cream cheese on bottom of 9" pie plate or 8" square pan. Top with Salsa and Cheese. Microwave for 4 minutes or until cheese is melted. Serve with tortilla chips.
preparation: 5 minutes

   

Reader Submitted Recipe

Joanne Shields

www.simplyappetizers.com

Sweet Potato & Black Bean Burgers

Ingredients:
3 cups cooked mashed sweet potato (about 2 large) 1-1/2 cups plain panko breadcrumbs, divided 1 cup black beans, rinsed and drained 1 cup corn, toasted 1 egg 1/4 cup pepitos (pumpkin seeds), toasted if desired 1/4 cup crumbled queso fresco 2 green onions, sliced 1 jalapeno pepper, seeded and minced (optional) 2 tablespoons chopped fresh cilantro 1 1/2 teaspoons cumin 1/2 teaspoon chipotle chili powder 1/2 teaspoon salt
 
Directions:
Combine all ingredients EXCEPT 1 cup panko bread crumbs. Divide mixture into 6 balls, flatten and coat with breadcrumbs. (The mixture will be very wet so you will need to handle gently: place 1 ball of mixture at a time into a bowl of panko bread crumbs. Flatten slightly, then turn over with a spatula to coat the other side.)

Arrange burgers on lightly oiled baking sheet. Bake at 425 for 20 minutes or until lightly browned, turning once halfway through cook time. If you use a dark baking sheet, the burgers will brown nicely.

Serve with peach salsa (or your favorite salsa) and sauteed kale or serve on buns or sandwich thins with fresh spinach and peach salsa. 

 Reader Submitted Recipe

Lauren Dellabella

www.mealsheelsandcocktails.blogspot.com

Parmesan Potato Bites

Ingredients:
1.5 pounds russet potatoes (about 3 large), peeled and cubed
2 tablespoons milk
2 tablespoons unsalted butter
2 tablespoons Wildtree Garlic Galore Seasoning Blend
½ teaspoon Wildtree Rancher Steak Rub
1 cup grated parmesan
2 eggs
2 cups panko breadcrumbs
 
Directions:
Boil peeled and cubed potatoes for 20-30 minutes. Drain and mash. Add milk, butter, Garlic Galore, and Rancher Steak Rub. Beat until smooth. Stir in cheese. Cover and chill for at least 1 hour. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.In a small bowl, whisk the eggs. In another small bowl add the Panko breadcrumbs. Using a small cookie scoop , form 1" potato balls. Dip in eggs and coat in Panko bread crumbs . Transfer to prepared baking sheet. Repeat with remaining potatoes, spacing approx 1" apart on baking sheet. Add more breadcrumbs to bowl as needed. Lightly spray with Grapeseed oil or Olive oil. Bake for 12 minutes. Enjoy immediately. Store leftovers covered in the refrigerator. Reheat as needed.

  Reader Submitted Recipe

Mairead Matula

Wildtree

www.mywildtree.com/mairead

Cheddar Potato Crusted Pot Pies

Ingredients:
5 Tablespoons unsalted butter, divided 2 tablespoons olive oil 3 Tablespoons flour or (Gluten-free flour) 3 cups homemade stock or canned chicken broth 1/4 teaspoon poultry seasoning 1/2 teaspoon fresh chopped thyme 1 leek, cleaned and sliced (how to clean a leek One Minute Food Byte)
2 shallots, chopped
(you can also substitute an onion if you wish) 2 cups sliced carrots 1 cups sliced celery
Cheddar-Potato Crusted Pot Pies
1/2 cup frozen peas 1 cup sliced or quartered mushrooms 2 cups shredded or chopped chicken or turkey Salt and pepper to taste Mashed potatoes and shredded cheese.

Directions:
Melt 3 tablespoons butter in a large sauce pan. Add flour or GF flour and stir to make a roux. Cook over medium heat, stirring for a few minutes until light golden brown.
Slowly add chicken broth, whisking into roux until smooth. Cook over medium low heat until slightly thickened, about 5 minutes.
In a separate pan, heat remaining butter, and olive oil and “sweat” the leeks and shallots. Add carrots and celery, stir cooking a couple of minutes.
Add sauce, peas, mushrooms and chicken or turkey to veggies and simmer on low until carrots are tender.
Fill individual ramekins and top with mashed potatoes and grated cheese.
Bake at 350 degrees F. until filling is hot and bubbly and cheese is melted, about 25 minutes.

  Reader Submitted Recipe

 Cynthia

www.whatagirleats.com

Strawberry and Coconut Dessert

Ingredients:

1 pint of strawberries

1 small container of whipped topping ( I use light)

1 cup of coconut flakes

¼ tsp. of coconut extract

Directions:

Clean and cut strawberries into slices. In small bowl add 3 cups of whipped topping, extract and ¾ cup of coconut flakes.

In 2 small bowls, parfait cups or anything that you can see through layer strawberries, whipped mixture, strawberries and with remaining ¼ cup of coconut flakes garnish top.

Strawberry Wine Punch

I am not a big wine drinker, but I do love the refreshing tastes of spritzers and wine punches. This one can be used in a big bowl, pitcher or individual. This recipe is buy the pitcher. Its very refreshing for any time of the year.

Ingredients:

1 bottle of white wine of your choice

3 cans of sprite of 7-up (diet is fine, that's what I use)

1 bag of frozen strawberries

In a large pitcher combine all the ingredients. Its that easy. Pour into pretty glasses and serve. You can also adjust the intensity of the wine to soda. You want more wine taste add less soda. One bottle of wine usually serves 6 people, so I use 1/2 can of soda for each serving. 

Strawberries and Cream Dip

Ingredients:

1 8 oz. jar of marshmallow topping

1 tsp. of strawberry extract

2 large strawberries, minced

1 quart of strawberries

Directions:

In small bowl add in all ingredients and mix well. Refrigerate for 1 hour and serve with clean, cut or whole strawberries.

Strawberry Angel Food Cake

Ingredients:

Cake
10.56 oz/ 299 grams fine white sugar (divided)
3.52 oz/ 99.2 grams cake flour
¼ teaspoon salt
16.96 oz/ 480 grams egg whites room temperature! (16 large eggs worth)
2 ½ teaspoons lemon juice
2 teaspoons cream of tartar
4 teaspoons pure vanilla extract

Chantilly Cream
1 quart heavy cream
2 teaspoons pure vanilla extract
8 tablespoons 10x sugar

Directions:

Baking is a science that requires precision. Therefore I prefer to weigh everything out in grams. Please don’t hesitate to ask for volume measurements. Since there is no fat in angel food cake the use of lemon, cream of tartar, and cake flour is very important to make it tender. Remember that using the finest ingredients will provide the best results given that the techniques are executed properly.

I chose to bake my cakes in 2- 8 cup spring form pans although the best pan to use are Bundt because of the center tube. Obviously your will need two- three pints of fresh strawberries although they are not mentioned in the ingredients. As far as assembly is concerned… There are no rules!! You can make it rustic like I chose, cover the sides, make minis, make a trifle, or deconstructed. That is part of the fun!! Don’t hesitate to ask questions! Read the recipe first for all equipment needs! Remember that success begins with mis en place! (having everything in its place before starting) Enjoy!

Method
Preheat your oven to 350 degrees/ 325 degrees if convection setting the rack in the lower third of the oven. In a small bowl whisk together half the sugar, the salt and half the sugar until evenly combined. Sift the rest of the sugar onto a piece of wax paper. In a bowl of a stand mixer (or a large bowl using a hand mixer) beat the egg whites until they start to foam. Turn off the mixer. Add in the lemon and cream of tartar. Raise the speed to medium high and beat until soft peaks form when beater is raised. Gradually add in the sifted sugar and continue to beat on medium high until very stiff peaks form. Beat in the vanilla until combined. Remove bowl from the mixer. Dust the flour mixture over the egg whites in six additions using a balloon whisk gently fold into the meringue. Evenly distribute the batter between the pans using a measuring cup. Put in the oven and bake the cakes for 25 minutes. Cake is finished when golden brown, when a tooth pick is be inserted and comes out clean and you can touch a cake and it springs back. Run a knife gently around pan and immediately remove cakes from pans and cool completely on a wire rack for one hour.

Method
Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until medium peaks begin to form. Tip: cool the bowl and whisk in freezer for 10 minutes first. Cover and refrigerate until serving. And lastly... Don't forget to like us on facebook!!;-) http://www.facebook.com/cheftommyatyourservice

Reader Submitted Recipe

Chef Tommy McDonough

www.cheftommyatyourservice.com

Grilled Beef Steak with Chimichurri

Ingredients:
2 cups packed parsley and cilantro,
1/4 cup red vinegar,
6 cloves garlic,
1/2 jalapeno
1/2 cup olive oil

Directions:
Get your steak ready to season and tenderize by setting on a cutting board, I like to cover with plastic wrap for less mess. There are many meat tenderizers, aluminum and stainless steel pounding tools and one with small knives that you just repeatedly push onto the meat.

Take the ingredients into a food processor and pulse enough to puree but leave some rough, before it's pureed add a 1/2 cup olive oil just till mixed, done. Season with salt and fresh ground pepper.

I like to smear the steaks with chimichurri before I grill them. After grilled serve with chimichurri.

 Reader Submitted Recipe

 Jay Adams

www.thegourmetgadget.com

Baked Tortilla

Ingredients:

1 large onion, sliced

¼ cup olive oil

5 large potatoes, peeled and slice in bite sized pieces or 2 cans of potatoes any shape

8 eggs, beaten

1 cup milk

2 cups of shredded cheese, any type. I used Swiss and cheddar for this one.

Directions:

In large cast iron pan, heat oil. In large bowl combine eggs, milk, potatoes, milk and ¾ cups of cheese.   Add onions to oil and sauté until lightly golden brown, add in egg mixture. Let sit on flame for about 3-5 minutes. DO NOT PLAY WITH IT. Remove from flame, top with the remaining cheese and back for 20 minutes at 350 degrees. Oh so good. Serve with a bottle of ketchup and some crusty bread to make sandwiches too.

  

Hot Wings

Ingredients:

5 lbs. chicken wings

1 lb. butter

1 8 oz. can tomato sauce

4 tsp. cayenne pepper

2 tsp. garlic powder

1 tsp. black pepper

3 tsp. tobasco sauce

2 cups pancake syrup

1 tsp. onion powder

Directions:

Bake chicken wings at 400 degrees until thoroughly cooked,depending on size.

Mix all other ingredients and set aside.

Remove wings from oven and place in sauce mixture.

For dipping you can use Bleu Cheese or Ranch Dressing and serve with a lot of napkins.

SWEDISH MEATBALLS

Ingredients:

1/2 C. fresh bread crumbs

1 lb. ground beef

1/2 lb. ground pork

1 egg

1 C. milk

1 onion, minced

1 tsp. sugar

1/2 tsp. allspice

1/2 tsp. nutmeg

Salt and pepper

Vegetable oil

Directions:

Mix all except oil and brown 1-inch balls in oil. Drain and discard the excess fat from the skillet. Set meatballs in a serving dish. 

Add to skillet and beat with a whisk, but DO NOT BOIL:

1 C. sour cream

1/4 C. flour

1/4 tsp. nutmeg

Serve sauce with meatballs on the side with toothpicks.

Tequila Sunrise

Ingredients:

2 shots tequila

1 cup of orange juice

2 dashes grenadine syrup

Directions:

Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish with orange slice or anything you wish.