Cantina Style Salsa

 2 14.5 oz cans stewed tomatoes

1/2 red onion

2 cloves garlic

juice of 1 lime

1 handful cilantro (about 1/2 C)

1 t kosher salt

Chipotle Tabasco Sauce (do not substitute, this is what makes it!) - amount varies depending on heat preference.

Place all except tabasco in a blender. Pulse until everything is chopped but not pureed. Add Tabasco to taste. Refrigerate 2-3 hours before serving.

Recipe from Our Best Bites.

Dry Ranch Style Seasoning

 Combine with Mayo and buttermilk (for a dressing), or sour cream for a dip. Makes about 1T

1 t dried parsley

3/4 t black pepper

1 t seasoned salt

1/2 t garlic powder

1/4 t onion powder

1/8 t dried thyme

Barbecued sauce

From ?

Angry Whopper

A burger king knock off recipe - it's pretty spicy, but one of Brian's favourites. It's really good!

• Thick-cut Smoked Bacon,
• Pepper Jack Cheese
• Iceberg Lettuce
• Spicy Onion Petals (click to see recipe, you don't need the horseradish sauce part)
• Ripe Tomatoes
• Spicy Jalapeno Slices
• Angry Whopper Sauce (Recipe Below)
• Toasted, sesame seed bun

.Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, Pepper Jack cheese, jalapenos, bacon, Angry Whopper sauce, onion petals, tomatoes, lettuce, top bun.

Angry Whopper Sauce

• 3 tablespoons packed Brown Sugar
• 3 tablespoons Ketchup
• 2 tablespoons prepared Yellow Mustard (not the powdered yellow mustard)
• 1 tablespoon Frank’s Hot Sauce
• 2 teaspoons Mayonnaise (not Miracle Whip)
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Chili Powder
   
•  
• Place all ingredients in a bowl and mix well.

Tzatziki Sauce

Tzatziki

Recipe by Our Best Bites

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)

1 clove garlic, minced

1-2 tsp. lemon juice

3 green onions, firm ends finely chopped

1 tsp. dry dill weed

Kosher salt and freshly ground black pepper, to taste

1/2 medium cucumber, peeled, seeded, and thinly sliced

Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

Homemade Italian Seasoning

2 T basil
2 T marjoram
2 T oregano
2 T thyme
2 T rosemary

Combine and store in airtight container

Pizza Dip

8oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce

Take your cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes... SERVE WITH sliced baguettes.

Note: Add finely chopped pepperoni for added fun:-)

Hot Oniony Cheese Dip

1 pkg cream chese, softened; (250g)
1/3 cup miracle whip
1 tablespoon dry onion soup mix
1 cup shredded mozzarella cheese
1/3 cup sliced almonds; toasted

Heat oven to 350. Mix first 3 ingredients in medium bowl. Stir in
mozzarella. Spoon into ovenproof serving dish. Bake 15 to 20 min. or until
heated through, stirring after 8 min. Top with nuts.

Make ahead: first 4 ingredients can be mixed ahead of time. Refridgerate up
to 6 hours. When ready to serve, bake uncovered as directed, increasing
the baking time if necessary until dip is heated through. Top with nuts.

Serve with fresh vegetables, Christie Wheat Thins and/or Triscuit Thin
Crisps Crackers.

Homemade Sno Cone Syrup

2 C sugar
1 C water
1 packet of Kool-aid

Bring all to a boil on stove, stirring to dissolve. Remove from heat and cool.

Maple Syrup

From: Grandma (Clarene Shantz)

2 1/2 C white sugar
1 C boiling water
1 pinch salt
1 C corn syrup
1/2 t maple flavoring
1/4 t vanilla

Mix boiling water and sugar. Heat and stir until sugar is dissolved. Add other ingredients.

Teriyaki Sauce

1/2 C Soy sauce
1/2 C brown sugar
1 cloved minced/crushed garlic
2 t ground ginger
1/2 t pepper

Mix. Marinade meat in sauce.

Family Holiday Vegetable Dip

From: Maeve Bolger

2 C mayo
2 C sour cream
2 T minced dry onion
3 t dill weed
2 1/2 t Beau Monde spice*
1 1/3 t curry powder

Mix all together about 24 hours before serving, so flavours can blend. Serve with fresh veggies for dipping.

*Beau Monde is a little hard to find, it's by the company Spice Island, maybe others too, but I have found it by Spice Island. By the ingredients it's a mixture of celery salt among other things.

Fruit Dip

8 oz cream cheese, softened
1 jar (7.5 oz) marshmellow creme

Combine together when cream cheese is soft.

Philadelphia Tuscan Dip

1 pkg (8oz) cream cheese, softened
2 T sour cream
1/2 C finely chopped sun dried tomatoes
1/2 C finely chopped black olives
1/4 C finely chopped red onions

Mix cream cheese and sour cream in medium bowl. Add remaining ingredients, mix well. Cover and refrigerate 1 hr before serving.

Serve with wheat thins crackers, veggies, or tortilla chips

Fresh Corn Salsa

4 tomatoes (1 1/2lbs) chopped
1 C cooked fresh corn kernels
1/4 C finely chopped red onions
1/4 C chopped cilantro or fresh parsley
1 jalapeno pepper, chopped
1/4 C Zesty italian dressing

Combine all ingredients and mix lightly.

NOTE: 2 cooked ears of corn on the cob will yield 1 cup cooked fresh corn kernels

Grilled Salmon with Herb Sauce

Prep: 10 min; Total: 20 min

2 T Greek vinaigrette dressing, divided
2 salmon fillets (4 oz each)
1/4 C sour cream
3 T finely chopped fresh cilantro
1 small clove garlic, minced

Preheat grill to medium heat. Place 1 T of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.

Meanwhile, mix remaining dressing and the remaining ingredients until well blended. Refrigerate until ready to serve.

Place salmon, skin side down, on grill. Cover grill. Grill 10 min or until salmon flakes easily with fork. Serve topped with sour cream mixture.

SUBSTITUTE: Chopped fresh dill instead of cilantro, for a different taste

Savory Dip

1 okg (8oz) cream cheese, softened
1/4 C milk
1 pkg (0.7 oz) dry italian salad dressing mix

Combine ingredients, mixing until smooth. Serve with vegetables.

Butterscotch Dip

From: The Pampered Chef

1 pkg (8oz) cream cheese, softened
1/4 C butterscotch ice cream topping
1 T packed brown sugar
1 t vanilla

Combine all ingredients in bowl. Mix until smooth. Chill. Serve with fresh fruit

Tomato-Herb Spread

From: The Pampered Chef

1/4 C butter, softened
2 T seeded, finely chopped tomato
1 sm pressed garlic clove, optional
1 t each fresh snipped parsley, basil leaves and thyme leaves
salt and pepper to taste
4 ears of corn

Rub corn with butter mixture. Wrap each with tinfol and grill.

Easy Alfredo Sauce

1/2 cup butter
1 (8 ounce) package cream cheese (or neufchatel cheese)
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Add mushrooms and/or cooked boneless chicken breast if desired. Serve over pasta.