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| Homemade Salsa/Dip/Sauce | |
| Ingredients: 3 or 4 Roma Tomatoes 1/4 medium size onion 4 sprigs of fresh cilantro |
2 cloves of garlic 1 tsp. of garlic salt 2 Tbsp. lemon juice 1 jalapeno (1/3 for mild, 2/3 for medium, all for hot & spicy) |
| Directions: Put all the ingredients in your Gourmet Chopper and mix to consistency desired. Gourmet spins make finer cuts. Serve with tortilla chips. |
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| Cooks Corner Unbelievable Peach Salsa | |
| Ingredients: 10 oz. jar, Cooks Corner brand Vidalia Onion & Peach Salsa 1 lb. Jimmy Dean Sage Sausage 2–8 oz. packages Cream Cheese |
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| Directions: Brown and drain sausage. In saucepan, mix together all ingredients and stir until cream cheese is completely melted. Serve with Plockeys Tortilla Chips. |
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| Holiday Pecans | |
| Ingredients: 1 Egg White 1 Tbsp. Water 3/4 C. Sugar |
3 Tbsp. Aspen Mulling Spices 1/2 tsp. Salt 4 Cups Pecan Halves |
| Directions: Beat egg white until frothy. Add remaining ingredients and mix well. Add 4 cups Pecan Halves and mix to coat well. Spread lightly on greased cookie sheet and bake at 300 degrees for 45 minutes, stirring every 15 minutes. Cool and store in airtight container. |
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| Key Lime Pie | |
| Ingredients: 1/3 Cup Nellie and Joe's™ Key Lime Juice 1-14 oz. can condensed milk |
1-8 oz. container Cool Whip™ 1-8 in. graham cracker pie crust |
| Directions: Whisk together Key Lime Juice and condensed milk. Fold into whipped topping and pour into graham cracker crust. Serve! (Can be frozen) |
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| Roasted Garlic Broccolini | |
| Ingredients: 1 bunch Broccolini 3 Tbsp. Butter 1 Lemon |
2 Tbsp. Lesley Elizabeth Roasted Garlic Seasoning Salt to taste |
| Directions: Trim broccolini and cut thicker stalks in half, lengthwise. In a deep pan, warm Roasted Garlic Seasoning with the butter and 1 to 1-1/2 tsps. of lemon zest over a low heat. Set aside. In a large pot, cook the broccolini in plenty of boiling, salted water until crisp but tender, about 5-6 minutes. Drain well. Reheat the garlic butter over moderate heat. Add the broccolini and cook, tossing gently until it is covered with the oil. Add a squeeze of lemon juice. Salt may be added to taste. Serve at once. |
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| Easy Foil-Grilled Hash Brown Potatoes | |
| Ingredients: 8-10 redskin potatoes, diced into 1/4" cubes 2 Red Bell Peppers, chopped into 1/4" squares 2 Tbsp. Chopped Onion Salt to taste |
1/4 Cup Dipping Oil with Mediterranean Herbs 2 Tbsp. Butter Heavy-duty Aluminum Foil |
| Directions: Cut two pieces of aluminum foil about 18" long, each. Place the diced vegetables in the center of one piece and sprinkle with a little salt. Fold into a pouch with the top open. Add the Dipping Oil and the butter, and seal the pouch. Set the pouch on the second sheet of foil and place on a hot grill for 30 minutes or until the potatoes are tender. Remove from the grill and leave for 10 minutes before serving. |
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| Roasted Eggplant and Charred Peppers | |
| Ingredients: 1 med. eggplant, peeled and cut into 1" slices 3 Tbsp. Lesley Elizabeth's Sundried Tomato Dipping Oil |
2 Red Bell Peppers, charred and then sliced 2 Tbsp. fresh chopped parsley or basil (optional) |
| Directions: Preheat oven to 400° Arrange the eggplant in a large roasting pan. Drizzle with 2 tablespoons oil, tossing to coat evenly. Bake about 40 minutes. Add the charred peppers and 1 tablespoon oil and bake an additional 10 minutes, or until the vegetables are tender and the edges begin to brown. Stir frequently during the last 10 minutes of baking. Transfer to a serving dish. Add fresh chopped parsley or basil just before serving. (For a more "crunchy" finish, cook the eggplant with 2 tablespoons oil in a saute pan or wok, tossing frequently. Add the charred peppers and the remaining oil, and finish cooking just until the texture is as you like it.) |
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