Friday, August 20, 2010


Football season is once again upon us. Thought you might like some different dips~salsa to prepare for the game watching.


Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!


2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


You can make this avocado salad smooth or chunky depending on your tastes. This recipe is easy and delicious! I make it all the time.


3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


A milder sweet-spicy habanera sauce, but can be made hotter by adding more habaneras. Chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.This sauce is fantastic! It gets better as it ages and mellows. For the guy who says he can eat anything HOT!


6 habanera peppers, seeded and chopped, or to taste
4 cloves garlic, minced
1 (15 ounce) can sliced peaches, drained
1/4 cup dark molasses
1/4 cup honey
1/4 cup brown sugar
1 cup distilled white vinegar
2 tablespoons spicy brown mustard (such as Gulden's®)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon liquid smoke flavoring


Place the habanera peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.


A delicious party dip with beans, tomatoes, onions, and lots of diced avocado. One bite and you won't leave the bowl. Serve with 'scoop' tortilla chips.


1 (15 ounce) cans black-eyed peas, drained and rinsed
1 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) cans white corn, rinsed and drained
2 tomatoes, chopped
1 medium red onion, chopped
1/2 cup chopped jalapeno peppers
1/2 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
3 avocados - peeled, pitted, and chopped


To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly
In a large bowl, mix black-eyed peas, pinto beans, corn, tomatoes, red onion, jalapeno peppers, cilantro leaves and dressing,. Stir in the avocados just before serving.


Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips


1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste


Preheat oven to 400 degrees F (200 degrees C).
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly


This robust and creamy appetizer features cream cheese, blue cheese salad dressing, cayenne pepper sauce, crumbled blue cheese and Chunk Chicken, heated together to make a dip that tastes like Buffalo chicken wings but without the mess!"


1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers


Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Tip: This dip can be kept warm in a small crock pot or fondue pot on the buffet table.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Recipes from Allrecipes


Unknown said...

Oh goodness the recipes are out of this world...I have been writing them down. Thank you for sharing..Have a great weekend..

Pokey said...

Mm, my Larry would love some of these recipes, Sue! Thanks for sharing ~