Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

De's Chili Con Queso

Ingredients:
2 lb. Velveeta, cut into cubes
1 lb hot sausage (or sage) (optional)
1 (or 2, if desired) cans Rotel, undrained
1/2 - 1 cup sliced green onions (as much as you desire)
3/4 tsp tabasco
3 TBSP chopped jalapenos

Directions:
*Cut Velveeta into cubes, add can(s) or Rotel and melt both together in crock pot
*Meanwhile, brown sausage in skillet and when done, add to cheese mixture
*Add remaining ingredients and cook on low heat (about 2-3 hours) or until hot

*Milk may be added for extra creaminess, if desired.
*Serve with tortilla chips

Submitted by: DeAnne Anderson

Georgia Cracker Salad

Ingredients:

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper

Directions:
*In a medium size bowl, coarsely crush the crackers with your hands (you should have big cracker pieces)
*Add the remaining ingredients
*Mix well
*Serve immediately.
*Season, to taste, with salt and pepper.

Source: My friend Sarah Foley

Submitted by: DeAnne Anderson

Pepperoni Dip

Ingredients:
1 8 oz cream cheese softened
1/2 c. sour cream
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 c. pizza sauce
1/2 cup chopped pepperoni
1/4 cup diced red bell pepper
1/4 c chopped green onions
1/2 cup mozzarella cheese

Directions:
*Beat cream cheese and sour cream.
*Add oregano, garlic powder and pepper flakes.
*Spread in 8"dish.
*Spread pizza sauce over cream cheese mixture
*Sprinkle pepperoni, bell pepper, and green onion over the top.
*Bake 350 for 10 minutes.
*Top with mozzarella cheese and bake for another 10 minutes, just enough to melt the cheese (Do not over cook the cheese on top)
*Serve with Carr plain crackers or Saltines.

**Personal Notes: 
*I double the recipe for parties, etc.
*You can add more pepper flakes and garlic to your liking.

Submitted by:  Kusha Keenan

Apple Dip-Sticks

Ingredients:
1 large apple
16 bamboo skewers (6-8 inch)
1 to 1.5 cups finely chopped peanuts or pecans, toasted, or candy sprinkles
Half of a 10 ounce package of peanut butter or butterscotch morsels
1 tablespoon water
Candy-coated chocolates or mini chocolate chips (optional)

Directions:
*Cut apple in half from stem to bottom and core.
*Cut into 16 slices about 1/4 to 1/2 at thickest part and pat dry. (This is a very important step in order to allow melted morsels to adhere)
*Pierce a bamboo skewer through one end of each apple slice to resemble a lollipop.
*Set aside on paper towels.
*Place the nuts in a thin layer over a sheet of foil or waxed paper.
*Place morsels and water in a medium saucepan.
*Heat over medium-low heat until melted, about 10 minutes, stirring occasionally.
*Reduce heat to low.
*Pat apples dry again.
*Working with 1 at a time, hold the apple slice over the pan.
*Using a spoon or heat-safe rubber spatula, drizzle the peanut butter mixture back and forth over both sides of each apple slice then coat with nuts, if desired, pressing down to allow nuts to adhere.
*Set down on waxed or parchment paper.
*Repeat with remaining apple slices.
*Rest on paper until time of serving.
*Serve by placing the skewers (apple slices up) in decorative coffee mugs or pierce small holes in a small pumpkin or squash to use as a base.

TIP: To give a face to the apple slice, press candy-coated chocolates or mini chips on apple slices for eyes, nose and mouth, if desired.

Submitted by: Cherrill Beaudoin

Boneyard Breadsticks (Or Bloody Bones)

Ingredients:
Pillsbury pre-made breadsticks
Olive Oil
Parmesan Cheese
Italian Seasoning
Marinara Sauce

Directions:
*Separate each breadstick and cut about a 1-1 1/2 inch slit down the center of each end (each end should look forked).
*Roll each side of the slit and squish down so that it stays put during baking. It should look like two small balls (sts) on each end of the breadstick.
*Brush breadsticks with a little olive oil and sprinkle on parmesan cheese and seasoning.
*Bake as directed on package.
*Serve with Marinara Sauce.

These are really cute and super easy to make for any halloween bash. They look like real bones when finished!

Submitted by: Lori Cover

Black Bean Corn Salsa

Ingredients:
1 (15 oz) can black beans
1 (11 oz) can sweet whole kernel corn
2 medium tomatoes chopped
1 red bell pepper chopped
1/3 cup cilantro
1/4 cup diced red onion
1 Tbsp minced jalapeno pepper
3 Tbsp fresh lime juice
1 tsp salt
1/2 tsp ground black pepper
1 avacado chopped

Directions:
*Drain black beans and corn.
*Combine all ingredients in a bowl, except avacado.
*Cover and chill at least 2 hours.
*Add avacado before serving.

*Personal Notes: Served at the December '09 book club meeting = HIT!
 
Submitted by: Susan Bellamy

Sausage Balls

Ingredients:
1 lb hot bulk sausage
3 1/2 cups bisquick
10 oz package grated sharp cheese

Directions:
*Combine all ingredients and shape into bite size balls.
*Bake at 350 F for 15-20 minutes.

Makes ~100 balls
 
Personal note: To be enjoyed by all at Ellie's upcoming baby shower!!!
 
Submitted by: Susan Bellamy

Stuffed Mushrooms

Ingredients:
28 white mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 cloves minced garlic
2 Tbsp chopped parsley
1/3 cup extra-virgin olive oil
Salt

Directions:
*Preheat oven to 400 F.
*Stir all ingredients, except mushrooms, together plus 2 Tbsp olive oil in large bowl.
*Coat pan with 1 Tbsp olive oil and arrage mushrooms.
*Spoon mixture into each and drizzle remaining olive oil on top.
*Bake for ~25 minutes.
 
Submitted by: Susan Bellamy

Santa Fe Dip

Ingredients:
2 C. (8 oz.) shredded cheddar cheese
1 C. (4 oz.) shredded jalapeno monterey-jack cheese
½ C. mayonnaise
1 reg.-size can (14 oz.) whole kernel corn, drained
1 small can (8 oz.) cream corn
1 (4 oz.) can chopped green chilies
2 t. minced garlic
1 t. cilantro (optional)
1 med. Tomato, seeded & diced
¼ C. purple onion, finely chopped or scallions, thinly sliced
2 T. snipped fresh cilantro

Directions:
*Stir together cheeses, mayo, corn, peppers & garlic.
*Spread mixture into a 9” quiche dish or pie plate. (Can cover & chill up to 24 hrs.)
*Combine tomato, onion & cilantro to make a relish.
*Bake cheese mixture at 350F for 25-30 min.
*Spoon relish mixture into center.
*Serve w/ tortilla chips.
Notes: Recipe easily doubles to feed larger group, use a 9x13” baking dish or 3-qt. casserole dish
Notes: I use the “fiesta corn” (has red & green peppers mixed in)

Submitted by: Annie Distelzweig

Tortilla Chip Mix

Ingredients:
2 Large Tomatoes (chopped)
2 Semi Soft Avocadoes (chopped)
½ onion chopped (or more if desired)
1 Bunch of Cilantro cut/chopped
1 small can of chopped or diced Green Chili’s
1 small can White Corn( drained)
1 can of Black Beans (drain and rinse)
1 can chopped olives (optional)
Garlic Salt to taste
1 Package of Good Seasonings Italian Dressing (make per directions on package) (I use about ¾ of the dressing)

Directions:
*Mix all ingredients together in a large bowl.
*Best if refrigerated for 2 hours prior to serving. Stir again before eating.
*Serve with tortilla chips.

Personal Notes: This beats any salsa dip!

Source: "My friend Lola Edwards"

Submitted by: Annie Distelzweig

Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce

Ingredients:
4 whole-wheat pita breads, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 strips bacon, cooked until crisp, finely chopped
1 cup (8 ounces) mascarpone cheese, at room temperature (you could use cream cheese if you cant find mascarpone)
3/4 cup sour cream
1/4 cup chopped fresh chives

Directions:
*Place an oven rack in the center of the oven and preheat to 450 degrees F.
*Cut each pita half into 4 wedges.
*Arrange the pita wedges in a single layer on a baking sheet.
*Brush with the oil, then sprinkle with the oregano, salt and pepper.
*Bake for 5 to 8 minutes until crisp and golden.
*In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives.
*Season with salt and pepper, to taste.
*Transfer the dip to a serving bowl.
*Arrange the pita chips and dip on a platter and serve.

Source: Giada De Laurentis

Submitted by: Ashley B. Butler

Pesto Bruchetta

Ingredients:
1 french baguette
Olive oil
4 medium-sized ripe tomatoes
¼ cup diced onion
½ cup fresh basil leaves, cut into thin slices (you can do this easily by rolling the leaf, then slicing it a few times)
2 cloves garlic, minced
Salt
Pepper
1 cup of your favorite basil-based pesto
1/4 cup grated parmesan cheese

Directions:
*Dice tomatoes and place in a medium sized bowl.
*Add minced garlic, diced onion, and fresh basil slices.
*Season to taste with salt and pepper. (This can be done up to 1 day in advance and stored in the fridge.)
*Cut the baguette into ¼ inch slices.
*Place on a sheet pan and brush with olive oil.
*Broil on high for 2-3 minutes or until lightly brown
*Remove from oven and let cool.
*Spread a layer of pesto on each piece of bread.
*Place a heaping spoonful of the tomato mixture on top and finish with a layer of freshly grated parmesan cheese. Enjoy!

Makes 8-10 pieces depending on size of baguette.

Submitted by: Tara Morrissey

Fiesta Dip

Ingredients:
1 large pkg of light sour cream
1 pkg McCormics Hot Taco seasoning

Directions:
*Add togther and mix well.
*Serve with tortilla chips or veggies

Created by: Meghan Perry


Submitted by: Meghan Perry

BBQ Cocktail Sausages

Ingredients:
1 tbsp. liquid smoke
1 tbsp. soy sauce
1 tbsp. brown sugar
1tbsp. worthershire sauce
1 bottle bbq sauce of your choice
1 lb. cocktail sausages

Directions:
*Combine all ingredients (except sausages) in saucepan and bring to a boil.
*Let simmer for 10 minutes then add drained sausages.
*Cook till sausages are hot.

*Notes:  Great for crock pot!

Created by: Pam Gatchell


Submitted by: Meghan Perry

Spinach Balls

Ingredients:
2 boxes frozen chopped spinach
1 cup Pepperidge Farm herb stuffing
4 eggs, beaten
2 fine chopped onions
1 stick butter, melted
1 tbsp. garlic salt
1/2 cup parmesean cheese
1/2 tsp. pepper
1 tsp. accent

Directions:
*Cook spinach slightly and drain well.
*Mix all ingredients.
*Form into balls (golf ball size).
*Bake at 350 for about 10-15 minutes. Remove at once. Do not over cook!

Created by: Judy Frye

Submitted by: Meghan Perry

Jalapeno Appetizers

Ingredients:
12 Jalapenos
1pkg of cream cheese(the whipped works the best)
6 pieces of uncooked bacon in halves
1 teaspoon cumin
1 teaspoon garlic powder
12 toothpicks

Directions:
*Slice jalapenos open on one side and clean out white part and seeds leaving the jalapeno mostly intact, and set aside.
*Add cumin and garlic powder to cream cheese and mix well.
*Stuff cream cheese into jalapenos, then wrap bacon half around jalapeno and hold it in place with toothpick.
*Grill ahead of whatever else you are grilling, place in a circle around the outline of the coals.
*Cook until bacon is brown, or until the jalapeno is tender.

**Note: Warning: the cream cheese will drip from the jalapeno onto the grill


Serves: 12

Created by:Meghan Perry


Submitted by: Meghan Perry

Spicy Hummus: Quick Chickpea Spread

Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.

*Note: This recipe makes a great appetizer, or anytime snack.

Source: Rachael Ray

Submitted by: Michelle Meadows Turner

Fresh Fruit Dip

Ingredients:
Marshmallow Creme
Whipped cream cheese spread
Confectioners sugar

Directions:
*Use equal amounts of marshmallow creme and whipped cream cheese spread.
*Add confectioners sugar to desired sweetness.
*Serve with a variety of fresh fruit.

*May be tinted with food coloring.

Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook

Submitted by: Jennifer Attaway

Fruit Kabobs with Mint Marinade

Ingredients:
1 1/2 cups water
1 cup sugar
1 cup fresh mint leaves
Juice of 1 orange
Juice of 1 lemon or lime
5 cups watermelon balls
1 cantaloupe, scooped into balls
3 cups (about 1 pound) green grapes
2 cups fresh stawberries, capped
Whole pears (optional)

Directions:
*Combine water and sugar in a heavy saucepan; bring to a boil, stirring frequently.
*Stir in mint and fruit juice; set aside to cool.
*Combine melon, grapes, and strawberries in a large, shallow container; add mint mixture.
*Cover and marinate in refrigerator 1 to 2 hours.
*Drain well.
*Alternate fruit on 6 inch skewers; insert skewers into whole pears, if desired.

Yields: About 3 dozen kabobs.

Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook

Submitted by: Jennifer Attaway

*Personal Note:  These are sooooo Yummy! I have never done these with the pears, and they are still great.