Cranberry Salsa

1 pkg. fresh cranberries (run through the food processor or use a hand chopper)
1 chopped jalapeno
1 cup chopped cilantro
2/3 cup sugar
juice from one lime

Mix all together & serve with chips or crackers.

(Add more or less of each ingredient based on your taste.)

Fire Crackers

Recipe from Karen Houdashell

Ingredients:

1 box saltine crackers

1 1/3 cups canola oil

1 package ranch dressing mix

1-2 tablespoons crushed red pepper

Garlic powder to taste (optional)

Empty packages of crackers into a large Baggie or bowl with a lid. Set aside. (I use a 2 gallon Baggie)

Whisk together canola oil, ranch dressing mix, crushed red pepper, and garlic powder (optional). 

Pour mixture over crackers. Gently toss every 15 minutes for the first hour. 

Enjoy!!!

Cauliflower Casserole

This recipe was adapted from Taste of Home here.

1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika

Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water.  Add cauliflower to steaming basket and cover the pot.  Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender. 

If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.

In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers.  Put into a greased 2 qt. baking dish.  Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 325° for 30 minutes or until heated through.

Swoon Pies

1 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C graham cracker crumbs
1/2 C butter, softened
1/2 C granulated sugar
1/2 C packed light brown sugar
1 large egg
1 tsp vanilla extract
1 (8oz) container sour cream
Parchment Paper
Marshmallow Filling - recipe below
1 (12oz) package semisweet chocolate morsels
1 tsp shortening
Toppings: Sea Salt, Chopped roasted salted pecans, Chopped crystallized ginger

1. Preheat oven to 350 degrees. Sift together flour & next 3 ingredients in medium bowl; stir in graham cracker crumbs.
2. Beat butter & next 2 ingredients at medium speed with stand mixer until fluffy. Add egg and vanilla, beating until blended.
3. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
4. Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake at 350 degrees for 13-15 minutes or until set and bottoms are golden brown. Remove cookies to wire racks and cool completely (about 30 minutes)
5. Turn 12 cookies over, bottom sides up. Spread each with 1 heaping tablespoonful of Marshmallow filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set.
6. Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to boil. Reduce heat, and simmer; place chocolate and shortening in a medium-size heatproof bowl over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat, and let cool 10 minutes.
7. Meanwhile, remove cookies from freezer, and let stand 10 minutes.
8. Dip half of each cookie sandwich into melted chocolate mixture. Sprinkle with desired toppings and place on parchment paper-lined baking sheet. Freeze 10 minutes or until chocolate is set.
Note: Cookie sandwiches may be covered with plastic wrap and stored in refrigerator for up to 24 hours.

Marshmallow Filling
1/2 C butter, softened
1 C sifted powdered sugar
1 C marshmallow creme
1/2 tsp vanilla extract
Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add remaining ingredients,beating until well blended.

Full Swoon Pies: Increase semisweet chocolate morsels to 16oz and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use fork to easily remove sandwiches from chocolate.)

Chicken, Black Bean & Green Enchilada Rice Bake

Modified from www.picky-palate.com

2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese

Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear.  While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray.  Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.  Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Andes Mint Cookies

1/2 cup salted butter, softened

3/4 cup dark brown sugar

1/2 cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

2 2/3 cups flour

1 package (10 oz.) Andes Mint baking chips

Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Add flour and mix until a dough forms. Add baking chips and stir into dough. Place dough in refrigerator for a little while (I left it in there for about 15-20 minutes). Form cookies into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Dessert Pizza

This recipe is totally fun for kids to make. You can also play with the toppings/ingredients. I think Nutella and peanut butter chips would make a great combo, but there are endless possibilities.

Pizza Crust Dough (see recipe or buy pre-made dough, which is what I did)
3/4 cup creamy peanut butter
4 tablespoons butter, melted
Chocolate chips
Mini marshmallows

Spread the unbaked pizza crust out on a cookie sheet. Mix together the peanut butter and melted butter in a small bowl until combined. Spread peanut butter mixture over the surface of the pizza dough. Top with chocolate chips and marshmallows...add as many as you like. Bake pizza according to dough recipe/instructions. Let pizza cool for 5 minutes before slicing.