Claudia's Caucasian Concoction (Salsa)

2 cans (14.5 oz.) fire roasted diced tomatoes
6-8 jalapeños
1-2 cloves garlic
1/2 - 1 bunch cilantro
1 bunch green onion
1 t. oregano
1/2 t. chili pepper
1/2 t. taco seasoning mix
1/2 t. black pepper
1/2 t. salt

Bring jalapeños to a boil until dull green, but still firm. Let cool then remove stems and most but not all seeds. Put all ingredients in food processor or blender. Process or blend. Adjust seasonings as desired.

From Claudia Parra

Muddy Buddies (aka Puppy Chow)

9 c. rice Chex cereal

1 c. semi-sweet chocolate chips

1/2 c. peanut butter
1/4 c. butter

1 t. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high, stir. Microwave 30 sec. longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. 

Put chocolate covered cereal into a paper grocery bag. Add powdered sugar. Fold bag closed and take outside to shake until well coated. Let cool.

From Betty Crocker

Pumpkin Bread

Combine in bowl:
4 1/2 cups flour
2 t. baking soda
1 t. salt
1 T. pumpkin pie spice (or 1/2 T. cinnamon, 1/4 T. ginger, 1/8 T. cloves, 1/8 T. nutmeg)

Mix well and set aside.

Combine in LARGE bowl:
4 eggs, beaten
4 cups sugar
1 cup oil
1 16 oz. can pumpkin

Beat until well mixed then add flour mixture and stir until just moistened. Do not over mix. Divide batter evenly between THREE greased loaf pans. Bake on middle rack at 350 for about 1 hour or until a sharp knife inserted in center comes out clean. Rearrange pans at after about 30 minutes of baking time. Remove and cool on rack. Wrap in foil and refrigerate. Best eaten the next day.

Makes three 9-inch loaf pans.

From Carolyn Papylham

Yummy Fruit Dip

1 jar marshmallow creme
1 (8 oz) cream cheese, softened or small vanilla yogurt
1 t. nutmeg
1/4 t. grated orange peel, optional

Mix all ingredients well. Refrigerate. Serve with fresh fruit.

Tortilla Pinwheels

8 oz. cream cheese, softened

1 cup cheddar, shredded

1 cup sour cream

4 oz. black olives, chopped

4 oz. green olives, chopped

1/2 cup green onions, chopped

garlic powder to taste

seasoned salt to taste

5 flour tortillas, 10 inch

Mix cream cheese, cheese, and sour cream until blended. Stir in olives, onions, and seasonings. Spread onto tortillas. Roll up tightly. Wrap in plastic and chill for a few hours. Use a sharp knife to slice into pinwheels before serving.

Note: If you are in a hurry you can skip chilling. but the pinwheels will be harder to cut.

From Taste of Home

Pumpkin Seeds

seeds (from your pumpkins or squash)
2 T. butter
1 t. salt

Mix and bake in shallow pan at 400 for 30 min. or until golden. Stir occasionally.

Honey Butter

Mix the following:

1 cup butter, softened

1/4 cup honey

1/4 cup powdered sugar

Alternate recipe with cinnamon:

1/2 cup butter, softened

1 cup powdered sugar

1/4 cup honey

1/4 t. cinnamon

Serve on warm bread or rolls.

Bacon Wrapped Jalapeño Thingies

10 whole fresh Jalapenos, 2-3 inches in size
8 oz. cream cheese, softened
1/2 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon (1/3 slice). Secure by sticking toothpick through the middle. 

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno isn't mushy.

Serve immediately, or they’re also great at room temperature.

From Pioneer Woman

Mustard Dip

1 c. mayo
1/4 c. yellow mustard
1/2 c. sugar
2 T. vegetable oil
1 T. horseradish
1 t. red cayenne pepper
1 T. garlic powder

Mix well. Keep refrigerated. Serve with pretzels.

From Jodi LeClair

Fresh Ranch (Chive) Dip

This is a great dip for veggies and chips if you have access to fresh chives!

1 c. sour cream (or half sour cream and half plain yogurt)
2-3 T. fresh chives, chopped
2 t. parsley
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. paprika
1/4 t. salt
1/4 t. pepper

Mix all ingredients. Keep refrigerated. Serve with chips or cut up vegetables.

Fiddle Faddle or Cracker Jack

3/4 cup brown sugar

1/4 cup butter

3 T. corn syrup

1/4 t. salt

1/4 t. baking soda

1/4 t. vanilla

8 cups popped popcorn

1 cup peanuts

Combine sugar, butter, corn syrup, and salt over low heat until butter is melted. Cook without stirring for 3 minutes. Add baking soda and vanilla. Pour onto popcorn and nuts. Mix. Bake 15 minutes at 300 degrees. When cool, break into pieces.

Aunt Leona Dip

1 (8 oz) cream cheese
1/4 c. ketchup
1 T. horseradish
1/4 c. milk
1 T. Worcestershire
minced onion to taste (optional)

Mix all ingredients well. Great with potato chips. The longer it sits the better it tastes.


From Great Aunt Leona DeCleene

Reuben Spread (or Dip)

1/2 lb. corned beef, chopped
1 (16 oz) can sauerkraut, drained
1 cup shredded cheddar cheese
1 1/2 cup shredded Swiss cheese
1 cup mayo
Thousand Island Dressing
Snack Rye bread

Combine beef, sauerkraut, cheddar, Swiss, and mayo in crockpot. Mix well. Cook on high 1-2 hours stirring occasionally.  Turn to low and keep warm. Top bread with spread and a bit of dressing, if desired.


From Fix It & Forget It

Soft Pretzels

Tastes just like Auntie Anne's!

1 cup milk
1 package (or 1 T.) active dry yeast 
3 T. light brown sugar
2 1/4 cups all-purpose flour
2 T. butter
1 t. table salt
3 T. cup baking soda
2 T. coarse salt

Warm the milk in microwave to about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining flour and the table salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl and cover. Let rise until doubled in size, about 1 hour.

Preheat the oven to 450º and grease a large baking sheet. Divide the dough into 6 pieces. Form each rope into a pretzel shape.

Dissolve the baking soda in 1 cup warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then place baking sheet. Sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Optional: 
Brush with butter when they come out of the oven. 
Serve with mustard or cheese sauce.

Birthday Cake Dip

1 (6 oz) container vanilla yogurt
1/3 cup Cool Whip
1/2 cup Funfetti cake mix

Mix above ingredients and serve with animal or graham crackers.

Alternate recipe:
Just mix a container of vanilla yogurt with a smaller amount of cake mix.

Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Whole Wheat Pretzels

Whole Wheat Pretzels
1 T. yeast
1/2 cup warm water
1 t. honey
1 t. salt
1 1/3 cup whole wheat flour
(you can use white flour too)
1 beaten egg
coarse salt

Dissolve yeast and honey in warm water. Mix in flour and salt. Knead for 5 minutes. Divide into eight pieces and shape as desired. Brush with egg and sprinkle with salt. Bake on cookie sheet at 450 for 10-15 minutes. (Other option: skip salt and put sugar & cinnamon on warm pretzels when they come out of the oven instead.)

Kettle Corn

1/4 cup oil
1/4 cup sugar
scant 1/2 cup popcorn kernels
Whirley Pop or one large sauce pan (I used a 3 qt.) with a lid (very important!)
one large bowl

Put all ingredients into Whirley Pop and crank over medium heat until done. Don't leave too long or it will burn.

Or on the stove top, in a large sauce pan with a lid, heat oil over medium until hot. Add sugar and popcorn and stir. Cover just before you think it's going to start popping. Keep the pan moving on the burner until the popping slows. Dump the popped corn into a bowl and eat! Tip: If there is any residue in the pan get it soaking ASAP or it will harden.