Black Bean Salsa

15 oz. can black beans, drained
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 clove garlic, finely chopped
1 lime, juiced
salt
a few dashes hot sauce (optional)
chopped cilantro

Mix together and serve with tortilla chips.

*Also yummy in burritos.


by Catherine S.

Corn Salsa

1 can black beans (drained, rinsed)
1 can corn (drained, rinsed) (it calls for white shoepeg corn...but regular works)
2-3 avocados (diced)
4-5 roma tomatoes (diced)
bunch of green onions (chopped)
cilantro to taste (chopped)
juice of 1-2 limes
dash of Garlic salt
Package of Italian Dry dressing (I used generic.)

Mix together and chill.


by Jana C.

Mango Salsa

3 c. chopped mango
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro

Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.

(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)


by Catherine S.

Raspberry Chipotle Sauce

1 T. olive oil
1/2 c. small diced onion
2 t. minced garlic
2 t. chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 t. salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.

Yield: about 1 1/2 cups

from "Emeril's Kitchens' Favorite Recipes from Emeril's Restaurants"


by Lisa K.

Artichoke Dip

1 can artichokes (not marinated), cut up
1 small can green chilies
1 c. mayo
1 c. sour cream
1 c. parmesan

Mix all ingredients in casserole dish and heat for 35 minutes at 350 degrees.


by Kari A.

Shrimp Dip

16 oz. sour cream

1 packet ranch dressing

4 oz. can tiny shrimp; drained and chopped small

Mix well. Cover and refrigerate.

Sariah R.

Bacon wrapped Water Chestnuts

1 c. ketchup

1 c. brown sugar

1 t. worcestershire sauce

16 oz. sliced bacon

2 (8 oz.) cans water chestnuts, drained

Preheat oven to 350 degrees. In saucepan, combine ketchup, brown sugar & worcestershire sauce; heat to just boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. Bake in preheated oven until bacon is completely cooked; about 45-50 minutes.

Barbara C.

Hot Spinach Artichoke Dip

2 (6 oz.) jars marinated artichoke hearts, chopped
10 oz. pkg. frozen, chopped spinach, thawed & drained well.
1 clove garlic, pressed or minced
1/2 c. sour cream
1/2 c. mayo
3/4 c. grated parmesan cheese

Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix with remaining ingredients. Spoon into pie plate or casserole dish. Bake 20-25 minutes.

Serve with melba toast, or toasted baguette slices.


Catherine S.

Haunted Taco Tarts

1 T. vegetable oil
1/2 c. chopped onion
1/2 lb. ground beef
1/2 t. chili powder
1/2 t. dried oregano leaves
1 clove garlic, minced
1/4 t. salt
1 pkg. refrigerated pie crusts
1 egg white
1/2 c. chopped tomato
1/2 c. shredded cheese

Egg Yolk Paint:
4 eggs
4 t. water
red, yellow, blue and green liquid food colors

Place 1 egg yolk in each of 2 small bowls. Add 1 t. water and a few drops different food color to each; beat lightly.

Heat oil in large skillet over medium heat. Add onion and cook until tender. Add beef and brown. Stir in seasonings; set aside.
Preheat oven to 375 degrees. Lightly grease baking sheets. Prepare Egg yolk paint; set aside.
On lightly floured surface, roll 1 pie crust to 14 inch diameter. Using 3 inch halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 T. taco mixture onto each shape. Sprinkle with 1 t. tomato and 1 t. cheese. Top with remaining matching shapes; press edges to seal. Decorate using Egg Yolk Paint.
Bake 10-12 minutes or until golden brown. Makes about 14 tarts.


Lucy J.

Spider Web Dip

8 oz. cream cheese, softened
8 oz. jar salsa
1/2 c. guacamole
2 T. sour cream

Place cream cheese and salsa in blender or food processor container; blend until almost smooth. Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in a small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.


Lucy J.

Spooky Tortilla Chips

3 pkgs. flour tortillas
salt to taste

Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Cut tortillas with cookie cutters one at a time. Discard scraps. Lightly spray tortillas with cooking spray. Place on baking sheet and sprinkle with salt. bake 5-7 minutes or until edges begin to brown. Remove to wire rack to cool completely.

Lucy J.

Guacamole

2 ripe avocados, peeled and cut up
1 medium onion, finely chopped (1/2 cup)
1 small can diced green chilies
1 T. lemon juice
1 t. salt
1/2 t. coarsely ground pepper
1/2 t. ascorbic acid mixture (optional)
1 medium tomato, finely chopped (3/4 cup)

Beat avocados, onion, green chilies, lemon juice, salt, pepper, & ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.

Janice R.

Fruit Salsa with Cinnamon Chips

Chips:

4-8 flour tortillas

1 T. sugar

1/2 t. cinnamon

Salsa:

2 medium Granny Smith apples

1 c. strawberries, chopped

1 kiwi, peeled and chopped

1 small orange

2 T. packed brown sugar

2 T. apple jelly

Preheat oven to 400. For cinnamon chips, use a pizza cutter to cut each tortilla into 8 wedges. Place a single layer on baking sheet. Lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack. Cool completely.

For salsa, peel, slice and chop apples. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, then juice. Add orange zest, juice, brown sugar and jelly to fruit mixture. Mix gently. Serve with cinnamon chips.

Lucy J.

Veggie Pizza

Pizza crust (crescent rolls, homemade, etc.)
8 oz. cream cheese
1/2 C. Mayo
1 pkg. ranch dressing (dry)
Tomatoes
Cucumbers
Carrots
Radishes
Peppers
Onions
Mushrooms
Cheddar Cheese, grated
Parmesan Cheese

Roll out dough on a jelly roll pan. Cook crust and cool. Mix cream cheese, mayo and ranch. Spread on crust. Top with chopped veggies and cheese. Eat!

Reen S.