Black Bean and Corn Wonton Cups

36 wonton skins

2/3 cup chunky-style salsa

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 can (15 1/4 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/4 cup plus 2 tablespoons sour cream

Cilantro sprigs, if desired

Heat oven to 350 degrees F. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4 x 1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.

Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

(Source: "Betty Crocker Party Food -- 100 Recipes for the Way You Really Cook," pg. 124.)

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Stuffed mushrooms

Mushrooms, regular 1 1/2 kind, whole
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded

Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)

Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.

Squeeze filling into mushrooms and put in dish.

Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.

Eat!


*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.

Black olives
carrots
cream cheese
toothpicks

Black olives for the head and body. Carrots as the beak, and a slice of carrot with a wedge cut out for the feet. and cream cheese stuffed in the body olive with a wedge cut out.

From allrecipes.com

Italian Zucchini Crescent Pie

4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls

Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.

Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)

For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.

(Source: L. Bodily)

pizza fondue

In a pot heat 2 - 28 oz can of crushed tomatoes, 1 tbs or more Italian seasoning, 1 tsp dried fennel (this gives it the pizza sauce flavor), 1 garlic clove minced, 1 tbsp dried onions, salt and pepper to taste.

Add favorite pizza toppings -1 c. diced pepperoni, bacon, ground beef Canadian bacon and pineapple, or bell peppers etc. let simmer 5-10 min or longer-the longer the better.

While mixture simmers, toast and cut up bread into "dipping sticks" about 1 1/2'' with the length of the bread. It is a great way to use up bread that needs to be eaten. or use bread sticks, or foccacia.

Just before serving add 1 cup grated mozzarella stir till melted.

To serve-the idea of fondue is to dip out of the same pot, but it is easier to just pour the sauce into your separate bowls. Also if everyone wants different toppings keep them aside so they can add their own to their own bowls.

Cinnamon Chips

4 flour tortillas
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter

Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Fruit Salsa

1 cup strawberries
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar

Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Stuffed Mushrooms

12 ounces sausage
1 (8-ounce) package cream cheese
2 pounds fresh mushrooms
2-3 cups Pepperidge Farm bread crumbs (or make your own)

Brown sausage until cooked through. Remove from heat and drain fat. Stir in cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn back right side up. Bake on baking sheet at 350 degrees F. for 15 minutes. Makes 40 medium stuffed mushrooms.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 122)

Grape Ice

It's a tradition with my mom's side of the family to make this with Thanksgiving every year. Sorry no picture.

2 c. sugar
4 c. water
2 c. grape juice
1/4 c. lemon juice
2/3 c. orange juice
a few drops of lemon extract (optional) - the one I made a week ago that a few of you tried had about tablespoon of lime juice instead.

Combine the above ingredients. Pour into a container with a lid and freeze. To serve we crush it up (usually with a knife or ice cream scoop depending on how much it's thawed out) and serve it in small bowls.

Black Bean Salsa

1 can corn, drained
1 can black beans, drained and rinsed
2 tomatoes, chopped in chunks
1 avocado, chopped in chunks
Juice of one fresh lime
1/2 bunch fresh cilantro (optional)
1/2 cup chopped onion
1 envelope Italian dressing

Mix all ingredients together in a medium size bowl. Serve with tortilla chips!