Cranberry cilantro lime salsa

Cranberry lime salsa
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped  
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)

Instructions:
Chop the green onions and cilantro.  Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up.  (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes.  If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)

Put the cranberries into a food processor or blender and pulse until they are partly chopped.  Add sweetener of your choice and pulse a few times more to combine.  Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined.  (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)

Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.

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ANOTHER VERSION

From  http://www.simplyrecipes.com/recipes/cranberry_salsa/

Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa

Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.

Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt

Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.

2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve. 
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.


*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.     

Desert dips with cream cheese

Chocolate chip cookie dough dip

1(8oz) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confection/powder sugar
2 tablespoons brown sugar
1 tsp vanilla extract
1 cup milk chocolate chips

Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.
Stir in chocolate chips.
Refrigerate until ready to serve.

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Monster Cookie Dough Dip

1 (8 ounce) package cream cheese, softened
½ cup butter, slightly softened 
1 cup creamy peanut butter 
2 cups powdered sugar 
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla 
2 ½ cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips
Instructions:
1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. 
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&Ms and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it’s finer and will make the dough thicker.


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Red velvet Cake batter dip
(works with chocolate cake batter too-see below)

8 oz. cream cheese, softened
1/2 c. butter, softened
2 c. red velvet cake mix
2 c. powdered sugar
3-4 tbsp. milk
Instructions:
In a stand mixer, whisk together the cream cheese and butter until smooth.
Whisk in the red velvet cake mix, 1 cup at a time. Add 1-2 tbsp. of milk alternately, if necessary, to keep consistency smooth.
Whisk in the powdered sugar, 1 cup at a time, alternately with tablespoons of milk. Continue adding powdered sugar and milk until it reaches a consistency and a sweetness that you like.
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Chocolate cake batter dip

8 ounces cream cheese, softened
½ cup butter, softened
2 cups Devil’s Food Cake Batter (the mix)
4-6 Tablespoons milk, depending on desired consistency
2 cups powdered sugar

For the pie crust dippers
1 refrigerated pie crust, from a pack of 2
1 tablespoon melted butter
Sugar, for sprinkling

Instructions
For the dip
Beat cream cheese and butter until fluffy. Add cake batter and 3 tablespoons of milk and mix until well combined.
Slowly add 2 cups of powdered sugar, mixing well. Add an additional 2-4 tablespoons of milk, depending on how thick you want your dip. Taste and add more powdered sugar if you want it sweeter (if you add more sugar, you may need more milk.)
For the dippers
Unroll pie crust and cut out desired shapes. Re-roll once or twice as needed. Place cutouts on a parchment lined baking sheet. Brush with melted butter and sprinkle with a pinch of sugar.
Bake 350° for 5-7 minutes until golden. Cool completely and use for dipping. (Makes 3 dozen.)
Note: You can also use fruit, graham cracker sticks, or a spoon for serving.
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Cake Batter Dip

Ingredients
1/2 cup butter, melted & cooled
1/2 cup powder sugar   
8 oz. cream cheese, softened
1 cup Funfetti cake mix (mix powder, not batter)
1 teaspoon vanilla extract
2 Tablespoons milk
1 - 2 Tablespoons sprinkles
  

Directions
*With an electric hand mixer beat cream cheese, powder sugar and cake mix together until combined.
Add in vanilla, milk, and butter, Mix for about 2 mins until smooth and creamy. (Mixture will be thick)
Pour in bowl and top with sprinkles and refrigerate until chilled. When it first comes out of the fridge it will some what hard giving it a few minutes to come to room temperature helps.
Serve with animal crackers, vanilla wafers, or your favorite cookie
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Banana bread dip:

 INGREDIENTS: 8oz Cream Cheese -softened,
 1 cup banana quick bread mix,
1/4 cup butter -softened,
2 tbsp milk,
1 1/2 tsp vanilla, 2tbsp walnuts.

 DIRECTIONS: Mix and beat together the first 5 ingredients. Then fold in half of walnuts into the creamy mixture. Use the remaining walnuts for your topping. Serve with graham crackers, or Nilla wafers. Enjoy!

Buffalo chicken dip

Buffalo chicken dip
Sara Haines from the today show.

INGREDIENTS

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded

DIRECTIONS

Mix and bake at 350 degrees for 25-30 minutes.

Serve with Tostito Scoops.

Cheesy Velveeta dip

Most everyone knows this dip recipe- quick and easy. At the bottom are some suggestions to add in.

1 lb Velveeta
1 cup picante sauce or salsa

microwave cut up cheese and sauce/salsa in 1 1/2/ quart microwaveable bowl on high for 5-8 mintues or until cheese is melted, stirring every 3 minutes. Serve with yor favorite chips or crackers.

EASY ADDITIONS
1 can (15oz) chili

1/2lb cooked ground beef plus
1 can(10oz) dice tomatoes with green chilies, drained.

1 cup each ranch dressing and sour cream

Hot Spinach Dip with Cheesy Chips

Hot Spinach Dip with Cheesy Chips


1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips

Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese

Preheat oven to 350 degrees

combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.

arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.

serves 6

My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.

Pumpkin Dip

Pumpkin Dip
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps

Reuben Dip

1/2 lb diced corned beef
( I actually just got sliced corned beef at the deli-chopped it up- it blended nicely in the dip)
1pk(8oz) cream cheese
1 cup shredded swiss cheese
1 cup sauerkraut, drain well
1/2 cup sour cream
1 Tbsp Ketchup
2 tsp spice brown mustard

Rye crackers/bread

Heat oven to 350 degrees
Greas a 1 quart casserole dish. In Medium bowl mix all ingredients.
Spoon into casserole dish. Bake for 30 minutes - browns on top and is a little bubbly.

BIG HIT with parties!!

My notes:
I couldn't find corn beef the one day so I bought this all beef smoked lebanon balogna we have here... Seltzer brand- from amish country... it worked really well and I think even taste better.