Fresh Cranberry Salsa with Cream Cheese Dip

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature

Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.  Chill in fridge for about 2 hours or more.  To serve, spread cream cheese evenly in a pie place or other shallow serving dish.  Spread salsa on top and serve with crackers.

(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices.  Layer the slices of bread on a lined baking sheet and brush with olive oil.  Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted.  Allow to cool for 5-10 minutes.

Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa.  Serve immediately.)

(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)

Karren Mitchell

Crockpot Salsa Chicken

3-4 Tbs Lime juice
Skinless boneless chicken breast (however much you want)
1 Tbs Chili powder
Salsa (about 1 C)

Place chicken on bottom of crockpot.  Squeeze lemon juice over chicken.  Sprinkle chili powder over chicken.  Pour in as much salsa as desired.  Set crockpot on High for 4 hours or Low for 8 hrs depending on when you want to eat.  (Chicken will cook thoroughly and not burn, even with the small amount of 'liquid' in the crockpot)
     *This chicken is best added to other recipes (tacos, taquitos, soup, etc)

Delightful Deviled Eggs

6 hard-boiled eggs
2 TBSP mayonnaise
1 tsp sugar
1/2-1 tsp sweet relish
1 tsp prepared mustard
salt & pepper to taste
paprika

Slice cooled eggs in half length-wise; remove yolks ans set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, relish, mustard, and salt and pepper. Mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Lindsey's Chunky Salsa

2-3 jalapeno peppers, chopped
1 sm can chopped olives
1-2 roma tomatoes, diced
1 bunch cilantro, chopped
3-4 green onions, chopped
1 can Rotel tomatoes (mexican style)
1 cup Zesty Italian dressing
1 cup grated cheese.

Stir together in a bowl.  Eat with tortilla chips.

Pico de Gallo

5 Roma Tomatoes
1/2 large onion
3 jalapeno peppers (add 1 at a time, add more if it needs more heat)
1/2 bunch cilantro
1/2 lime
Salt

Chop tomatoes, jalapenos, and onions.  Leave seeds in jalapenos if you want a hotter pico.  Chop cilantro.  Stir all together in bowl.  Squeeze 1/2 lime over top.  Salt, stir, and taste.

Josie's Salsa

1 can whole tomatoes
1 bunch chopped cilantro
4 serrano or jalapeno peppers (start with 2, add more if you want more heat)
1 bunch chopped green onions

Pour some of juice from tomatoes into blender.  Cut peppers into 2-3 chunks, add to blender and season with salt and garlic powder.  Blend until liquified.  Add tomatoes and blend until chunked.  Add chopped cilantro and onions.  Blend just to mix together.

Cheese Dip

2 8 oz. cream cheese

1 Jar Roka Blue (you can't buy this anymore - may substitute with a handful of blue cheese crumbles, or just omit)

1 Jar Old English

1 cup grated cheddar cheese

2 T. chopped green onions

Soften cream cheese. Mix all ingredients in bowl with a hand mixer. Can be served as a dip in a bowl.

For a cheese ball, line a small mixing bowl with plastic wrap. Pour in cheese dip and chill in refrigerator until firm. Work into a ball, and roll into chopped pecans.

Stefani Hooper (Sherry Crosbie's recipe)

Apple Toffee Dip

1 brick cream cheese

½ cup brown sugar

¼ cup powdered sugar

1 teaspoon vanilla

2 Skor bars

Beat together ingredients. Just before serving , add chopped up Skor bars. Eat with apple slices.

Stefani Hooper