Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 6 avocados, chunked small 1 can (15 oz.) corn, drained 1 can (15 oz.) black beans, drained and rinsed 1/3 c. finely chopped red onion 1 c. salsa verde Directions: Combine avocados, corn, black beans and red onion in a mixing bowl. Stir to combine. Add salsa verde and gently stir together. Serve right away or let chill in the refrigerator.
Ingredients: 2 small ears corn on the cob, husks and silk removed 2 small red peppers 2 Tbsp. zesty lime vinaigrette dressing 1 Tbsp. chopped fresh cilantro Directions: Heat greased grill to medium heat. Grill corn and peppers 7-8 minutes or until the vegetables are tender and charred on all sides, turning occasionally. Place peppers in a bowl; cover with plastic wrap. Let stand 20 minutes. Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in a medium bowl. Add remaining ingredients; mix lightly.
Ingredients: 1 container (16 oz.) sour cream 1 envelope parmesan Italian dressing mix 8 oz. blue corn tortilla chips 1 c. each red pepper, jicama strips, cherry tomatoes and radishes Directions: Mix together the first 2 ingredients until blended. Refrigerate for 1 hour. Serve with the remaining ingredients.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 c. grated Parmesan cheese 1/2 c. Caesar dressing 1 c. chopped romaine lettuce 1/2 c. croutons Directions: Beat cream cheese, Parmesan cheese and dressing with an electric mixer on medium speed until well blended. Spread onto bottom of 9 inch pie plate; top with lettuce and croutons. Serve with assorted crackers.
Ingredients: 1 Tbsp. olive oil 1/2 c. white onion, diced 1 jalapeno, seeded and diced 12 oz. white american cheese, cubed or shredded 4 oz. pepper jack cheese, shredded 2/3 c. half-and-half or milk 1 can (15 oz.) diced tomatoes with green chilies, drained 2 c. fresh spinach, chopped 1/2 c. fresh cilantro, chopped Directions: In a large skillet, heat oil over medium heat. Add the onion and jalapeno; saute until tender. Add the cheese and half-and-half and continue stirring until melted. Add the canned tomatoes, spinach and cilantro; stir well. Transfer to a serving dish and serve with tortilla chips.
Ingredients: 1 2/3 c. (about 81/4 oz.) frozen corn, thawed 2 cans (2 1/4 oz. each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped 5 garlic cloves, minced 1/3 c. olive oil 1/4 c. lemon juice 3 Tbsp. cider vinegar 1 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. pepper 4 medium ripe avocados, peeled Tortilla chips
Directions: Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (6 oz.) chicken breast strips, chopped 1/2 c. hot pepper sauce 1/4 c. blue cheese crumbles 2 green onions, sliced Directions: Spread cream cheese onto bottom of a microwaveable 9 inch pie plate. Combine chicken and hot sauce; spoon over cream cheese. Top with blue cheese and onions. Microwave on high for 2 minutes or until heated through.
Ingredients: 4 c. miniature marshmallows 25 caramels 1/4 c. canned evaporated milk Directions: Microwave ingredients in a large microwaveable bowl on high for 2 minutes; stir. Microwave 1 minute more or until marshmallows are completely melted and mixture is well-blended. Cool slightly. Serve with fruit, graham crackers or pound cake pieces.
Ingredients: 2 c. finely chopped seeded peeled cucumber 1/2 c. finely chopped seeded tomato 1/4 c. chopped red onion 2 Tbsp. minced fresh parsley 1 jalapeno pepper, seeded and chopped 4 1/2 tsp. minced fresh cilantro 1 garlic clove, minced 1/4 c. reduced-fat sour cream 1 1/2 tsp. lemon juice 1 1/2 tsp. lime juice 1/4 tsp. ground cumin 1/4 tsp. seasoned salt Baked tortilla chip scoops Directions: In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 jar (7 oz.) marshmallow creme Directions: Mix ingredients until blended. Serve with fruit or cookies.
Ingredients: 2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped 2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 1 jar (15 oz.) alfredo sauce 1 pkg. (8 oz.) cream cheese, cubed 2 c. (8 oz.) shredded Italian cheese blend 1 c. (4 oz.) shredded part skim mozzarella cheese 1 c. shredded Parmesan cheese 1 c. 2% milk 2 garlic cloves, minced Tortilla chips Directions: In a greased 4 quart slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with chips.
Ingredients: 2 bananas 1 c. dry Quaker oats Dash of cinnamon 1 c. peanut butter Directions: Mix all ingredients together in a bowl. Use as a fruit dip or place on a cookie sheet in blobs and bake in the oven at 350 degrees for 15 minutes.
Ingredients: 1 lb. (16 oz.) Velveeta, cut into 1/2 inch cubes 1 can (15.5 oz.) black beans, rinsed 1 can (11 oz.) corn with red and green bell peppers, drained 1 c. salsa (thick and chunky) Directions: Combine all ingredients in a microwaveable bowl. Microwave on high for 5 minutes or until Velveeta is completely melted and the mixture is well-blended, stirring after 3 minutes.
Ingredients: 4 pkgs. (2 oz. each) thinly sliced deli corned beef, finely chopped 1 pkg. (8 oz.) cream cheese, cubed 1 can (8 oz.) sauerkraut, rinsed and drained 1 c. (8 oz.) sour cream 1 c. (4 oz.) shredded swiss cheese Rye bread or crackers Directions: In a 1 1/2 quart slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until the cheese is melted; stir until blended. Serve warm with bread or crackers.
(Courtesy of recipes.sparkpeople.com) Ingredients: 8 oz. cream cheese 8 oz. mozzarella cheese 1/4 c. Parmesan cheese 2 cloves garlic, finely minced 1 Tbsp. ground oregano 2 Tbsp. sour cream Salt and pepper, to taste Directions: Mix all ingredients except the Parmesan cheese in an oven-safe container. Heat in the microwave until warmed through. Sprinkle with Parmesan cheese and then bake at 350 degrees until the top is golden brown. Serve warm with crackers or crusty bread.
Ingredients: 3/4 c. shredded three cheese, divided 4 slices cooked bacon, crumbled, divided 2 green onions, finely chopped, divided 1 pkg, (8 oz.) cream cheese, softened 1/3 c. mayonnaise Directions: Heat oven to 350 degrees. Reserve 2 Tbsp. of each shredded cheese, bacon and onion for garnish. Mix remaining ingredients until blended; spread onto bottom of 9 inch pie plate sprayed with cooking spray. Bake 15 minutes or until hot and bubbly around edge. Garnish with reserved ingredients.
Ingredients: 1/2 c. light mayonnaise 1 pkg. (8 oz.) light cream cheese, softened 1 c. shredded sharp cheddar cheese 1/2 c. shredded Monterey jack cheese 2 green onions, finely chopped Dash cayenne pepper 8 Ritz crackers, crushed 6 slices bacon, cooked and crumbled Directions: Preheat oven to 350 degrees. In a medium bowl, combine the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper until well blended. Transfer the mixture to a small baking dish and spread even in the dish. A pie plate works perfectly. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.
Ingredients: 3 lbs. plum tomatoes, cored, seeded and diced 1 pkg. (20 oz.) frozen corn kernels, thawed 2 medium onions, chopped 6 cloves garlic, roughly chopped 2 jalapeno peppers, seeded and minced 1/2 c. cilantro, chopped 1 can (5 1/2 oz.) tomato juice (about 2/3 c.) 1 tsp. salt 1/2 tsp. black pepper 1 can (15 oz.) black beans, drained and rinsed Directions: Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in a 8 quart pot. Bring to a simmer over high heat. Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook for 5 minutes. Cool and spoon into jars. Use within 2 weeks. Refrigerate.
