Amazing Salsa

Source: Christy Gerrard

1 can diced tomatoes
2 cans rotel tomatoes
2 cans green el pato Mexican sauce
3 cloves garlic
1 bunch cilantro
1 small onion
1 jalapeño
salt and pepper to taste
juice from one lime

Blend in blender.

*Gerrard's gave us this for Christmas, it was so good I thought it was from an amazing Mexican restaurant. It was too good to even share with my kids!

Garden Salsa

source: Tami Richardson

6-8 medium tomatoes
1 poblano pepper
1 anaheim pepper
1/2 large white onion
2 cloves garlic
1/2 tsp salt
1/2 bunch of cilantro, stalks removed
jalapeño pepper- optional

Roast peppers over gas burner or broil in oven for until skin blisters and is slightly blackened. Remove top and seeds. Put 2 tomatoes and remaining ingredients to blender. Blend until onions and peppers are chopped fine. Add remaining tomatoes and pulse several times until tomatoes are diced.

*The roasted peppers give the salsa and nice smoky flavor and just a little heat. Add jalapeño if you like more heat.

Bacon Wrapped Dates

Source: Tami Richardson

35-40 pitted dates

2 lbs. thin sliced bacon

Cut bacon slices in half. Wrap each date with bacon, secure with a toothpick. Place on baking sheet lined with foil. Bake at 425° for 15-18 minutes, turning halfway through baking time, until bacon is slightly crisp.

*Most recipes call for Medjool Dates, they are fancier, but they have too much of a mushy texture for me. I just get the ones in a pouch by the raisins in the store. Variations- you can stuff the dates with goat cheese or almonds. You can also drizzle the dates with real maple syrup when they come out of the oven. I like them best just simple and plain though!

*Another variation- wrap canned or fresh pineapple instead of dates-so good!

Blue Cheese Dip

Source: Tami Richardson

4 oz. blue cheese crumbles

8 oz. whipped cream cheese

Mix together.

*Way too good and easy. Great with crostini, celery, buffalo wings.

Sweet Chili Cream Cheese Dip

Source: Tami Richardson

12 oz. jar chili sauce

8 oz. block cream cheese

4 oz. can tiny shrimp (optional)

Put cream cheese block on serving dish. Pour chili sauce over top. Add shrimp on top. Serve with crackers.

*We have had this at Thanksgiving and Christmas for as long as I can remember. I use the “Homemade” brand of chili sauce in the short cute little jar-usually found in the ketchup aisle.

Artichoke Dip

Source: Tami Richardson

1 14 oz. can marinated artichoke hearts

1 cup mayonnaise

1 cup parmesan cheese

Chop artichoke hearts. Mix in remaining ingredients. Bake at 350° for 20 min.