Salsa Baked Goat Cheese - Chaos in the Kitchen Blog

Salsa Baked Goat Cheese
serves 4, prep 10 min, cook 20 min, adapted from Salsas That Cook

1/4 cup pine nuts or coarsely chopped walnuts or pecans
4 oz goat cheese, softened
3 oz cream cheese, softened
2 cups Roasted Jalapeño-Tomato Salsa below or other favorite salsa
Chopped fresh cilantro, for garnish

1.Preheat oven to 350°F.
2.Toast the nuts on a baking sheet in the oven until lightly browned, about 7 minutes (the pine nuts will brown quicker than either of the others).
3.In a bowl, thoroughly combine cheeses and nuts.
4.Scoop it into the center of a baking dish, forming it into a flat disk. Pour salsa over and around cheese.
5.Bake cheese mixture just to warm it all the way through, 10 to 15 minutes.
6.Sprinkle with cilantro and serve with dippers.

It is great served warm or cold and can be made in advance.

Roasted Jalapeño-Tomato Salsa
makes about 2 cups, prep 10 min, cook 30 min, adapted from Salsas That Cook

1 1/2 pounds plum or roma tomatoes (about 10 medium)
1 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced into 1/4 inch thick rings
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

1.Heat the broiler. Place whole tomatoes and jalapeños on a broiler pan or baking sheet.
2.Broil for about 6 minutes, until darkly roasted and even a bit blackened.
3.Flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. Allow to cool.
4.Set the oven to 425 degrees. On a separate pan or baking sheet, combine the onions and garlic.
5.Roast in the oven, stirring occasionally, until browned and soft, about 15 minutes. Allow to cool.
6.Add jalapeños, onions, and garlic to a food processor and pulse to chop. Scoop out into a bowl.
7.Add tomatoes to the processor and pulse to a rough puree.
8.Pour tomatoes into the bowl with jalapeño mixture and stir. Add water if needed to thin.
9.Stir in cilantro, salt, and vinegar. Taste and re-season if necessary.

Three jalapeños in this recipe is HOT. If you can’t handle hot, slice the jalapeños open vertically and remove the seeds before roasting or reduce the amount of jalapeños all together. We have come to really love this salsa and make it often. Three jalapenos for a double batch is the perfect amount of heat for us. If you are making this in order to make the salsa baked goat cheese be sure to make a double batch so you have extra for snacking! This salsa is also fantastic over a cheesy omelet or in migas.

Bleu Cheese & Honey Baguette's - Erin H.

Bleu Cheese
Honey
Kosher Salt
Sliced Baguette

Lay sliced baguette on cookie sheet. Drizzle with honey, sprinkle with salt and top with bleu cheese. Bake at 350 until cheese is warm and soft.

Jalapeno Popper Dip from Annie's Eats via Fake Ginger Blog

2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden.

Rosemary Mozzarella Skewers - Pioneer Woman Cooks

Rosemary Mozzarella Skewers
Stalks Of Fresh Rosemary
Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
Marinated Artichoke Hearts, Drained
Black Or Kalamata Olives, Drained
Salami, Sliced Thin And Folded Into Fourths
1/2 Cup Olive Oil
3 Tablespoons Balsamic Vinegar
Pinch Of Salt
Fresh Ground Black Pepper (lots!)
Sprinkle Of Ground Thyme

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)

Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.

Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

Can be made ahead of time.

I didn't care for the balsamic dressing. Would be better with more of an italian dressing. Maybe the oil from the artichokes.

Cinnamon Spiced Candied Walnuts - Baking Bites

3 cups raw walnuts (pref. halves or large pieces)
1 large egg white
1/4 cup sugar (pref. vanilla sugar)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, lightly beat the egg white until slightly foamy. Add in walnuts and stir with a spatula to coat.
In a small bowl, stir together the sugar, brown sugar, cinnamon, allspice and salt. Pour over the nuts and stir with a spatula until very evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
When nuts have cooled, break nut clusters up into a bowl to serve or store at room temperature in an airtight container.

Makes about 3 cups.

Candied Spice Pumpkin Seeds - WY Cafe

Sugar
White Pepper
Salt
Cayenne
Pumpkin Seeds

Mix together Sugar, White Pepper, Salt & Cayenne. After rinsing seeds while still wet coat seeds with sugar mixture. Bake at 275 degrees for about 1 hour stirring frequently.

Restaurant Style Salsa - Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Hot White Bean Dip with Bacon - Our Best Bites Blog

2 slices bacon (if you're like me you'll want to do extra)
4 garlic cloves, minced
1/3 cup low-sodium chicken broth
1 can cannellini beans, drained (Great Northern beans work too)
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon crushed rosemary

Cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon (or add to food processor and pulse a few times). At this point taste it and add more salt to taste, as well as hot sauce and lemon juice if desired. (I usually go heavy on both of those) Sprinkle dip with remaining bacon just before serving.
Serve with pita chips.

adapted from Cooking Light

Avocado Feta Salsa - Fake Ginger Blog

1 avocado, chopped
2 roma tomatoes, diced
1/4 cup red onion, finely diced
1 clove garlic
1 tablespoon red wine vinegar
1 tablespoon olive oil
4 ounces feta
Chopped Parsley or Cilantro

Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.

Sticky Chinese Chicken Wings - Canarygirl.com

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!

Jalapeno Poppers - The Pioneer Woman

20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. 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 still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.

Stuffed Mushrooms - Pioneer Woman

24 ounces white button mushrooms, washed and stems removed and finely chopped
1/3 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup dry white wine
Salt and pepper to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Creamy Nachos - Cookin' Mamas Blog

1 small pkg. Mild Mexican velveeta
1 lb. Hamburger
1 small onion- chopped
1 can Ranch style beans- drained
1 can Rotel- drained
8 oz. Sour cream

Brown hamburger and onions. Put all ingredients in the crock pot and cook on low 4 to 6 hours. Serve with tortilla chips.

Note: single batch fits perfectly in the 1 quart crockpot.

Cowboy Caviar - Tiffany B.

1 can black beans drained
1 can drained shoepeg corn (white, sweet, they have it at Fred's)
2 avacados chopped
2 tomatoes chopped
juice from one lime
salt to taste
chopped cilantro bunch
chipotle tabasco to taste

Mix all together and serve with tortilla chips.

Pumpkin Dip

1 bricks of cream cheese, softened
1 15 oz. can pumpkin
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. pumpkin pie spice
1/2 lb. powdered sugar

Mix all the above with a mixer in a big bowl. Serve with some crispy apple slices and/or gingersnaps.

Yummo!!