Cranberry Salsa

12 oz. pkg. fresh cranberries
2 large ribs of celery, finely diced
1 small white onion, finely diced (about 4oz)
1-2 jalapeños, seeded and minced
1/4 cup fresh cilantro, chopped (I usually double this because I like cilantro)
1/2 t. salt
3/4 cup sugar
3 T. fresh lime juice
chips

In bowl or food processor fitted with metal blade, process the cranberries until coarsely and evenly ground. Transfer to a medium mixing bowl. Add all the remaining ingredients. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. Serve with chips.

The salsa is best if made several hours ahead and up to a day in advance to allow the flavors to meld. We also enjoy this over turkey and chicken.

Submitted by Kimberly

Chicken Fillo Cups

1 6 oz can white chicken
1-2 Tablespoons Mango Chutney
1 green onion, chopped
2 cloves garlic, minced
1 Tablespoon light mayo
Salt and Pepper
Shredded Parmesan Cheese
10 mini fillo shells (found in frozen section)

Mix all ingredients except cheese and fill the fillo cups, top with cheese. Bake at 350 for 5-10 minutes.

Submitted by Kimberly

Spinach Pull-A-Parts

3 T. butter, melted
1 t. garlic salt
8oz. pkg. cream cheese, softened
1/4 cup mayonnaise or salad dressing, I prefer mayo
1/4 cup grated Parmesan cheese, I prefer shredded
1/2 cup shredded mozzarella cheese
1 box (9 or 10 oz.) frozen chopped spinach- thaw and drain well
1/2 t.dried basil leaves, if desired
1/4 t. pepper
2 (8 oz.) cans Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
marinara sauce, heated, to serve with pull-aparts


Heat oven to 350. Spray fluted tube cake pan (bundt pan) with non-stick cooking spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
Then mix together: cream cheese, mayo, parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt. Separate crescent rolls into the 16 triangles. Cut each triangle in half lengthwise to make a total of 32 small triangles. Press or stretch the triangles slightly being careful not to tear. Spoon 1 tablespoon of spinach mix onto triangle; pull dough around spinach into a ball; roll around to make sure edges are sealed.
Roll each ball in butter mixture; layer in pan. Bake 35-40 minutes or until golden brown. Cool 5 minutes and then turn over pan and place rolls onto plate. Serve with marinara sauce.

I did not have a separate bowl of the butter and garlic salt. I just put that in the spinach mixture. I skipped the rolling the balls in the butter/garlic mixture. This worked quite well.

Submitted by Emily

Marian's Famous Carrot Cake

2 cups flour
2 cups sugar
2 t. baking soda
2 t. cinnamon
1 t. salt
1 1/2 cup oil
4 eggs
3 cups shredded carrots
1 cups chopped walnuts

Sift dry ingredients together. Add oil & eggs. Stir in carrots & nuts.

Bake 40-45 minutes at 350 degrees in a 9 x 13 pan.

Cream Cheese Frosting

1 8 oz pkg cream cheese
3 1/2 cups powdered sugar
2 t. vanilla
1/4 cup softened butter

Makes large batch.

Black Bean & Corn Salad

1 14 oz can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin
2 tsp. Tabasco
1 lime, juiced
2 tbsp veg or olive oil
salt and pepper

Combine everything in a bowl. let stand 15 minutes for corn to defrost and flavors to combine. Toss and serve (we ate it with tortilla chips).

Submitted by Anne

Rice Casserole

1 c. raw white rice
2 c. sour cream
1 lb. grated Monterey jack cheese
2-4 4 oz. cans chopped green chilies (you can use more or less, spicy, medium, mild)
Salt

Cook rice. Combine with sour cream, chilies & salt. Put half of mixture into buttered casserole dish. Add layer of cheese; add rest of mix. Put rest of cheese on top.

Cook 30 minutes at 350 degrees.

Submitted by Becky

Artichoke Dip Recipe

1 c shredded Parmesan cheese
2/3 c mayo (can use light)
2/3 c sour cream (can use light)
8 oz cream cheese
2 garlic cloves, minced
3/4 can artichoke hearts, chopped
3 green onions, chopped

Mix all ingredients together and bake at 350 until bubbly (about 30 minutes).

Submitted by Laura

Chicken Caesar Pasta Salad

1 pound chicken (about three small breasts)
1/2 pound penne pasta (can do regular or whole wheat pasta)
1 romaine heart, chopped
1/2 pint cherry or grape tomatoes (I did regular tomatoes from our garden, but placed them on the side for those that wanted them)
1/3 cup Caesar dressing (I love the Kraft fat-free Caesar Dressing)
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. This can be served with a little sprinkle of Parmesan cheese.

Submitted by Becky

Sinfully Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

BLT Pasta Salad

1 lb. rotini (or other pasta shape), cooked and rinsed in cold water
1 bottle Ranch dressing
1/2 t. black pepper
2 tomatoes, diced
1 lb. bacon, diced and cooked crisp
1/2 head lettuce, diced

Submitted by Becky