The Gourmet Mom

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.