The first Monday of 2010 is off to a shaky start thanks to a nasty cold both my husband and son lovingly shared with me. I can think of no better way to face piles of laundry, towers of Christmas decoration boxes, handfuls of Honeycomb cemented to the counter and a to-do list a mile long than with a pair of pj’s, a box of Kleenex and some Nyquil.
On that to-do list is a post for Rocky Mountain Moms Blog AND gathering my thoughts for my first ever post on my new site. My new site is the silver lining around my somewhat cloudy forecast for the week. Quinn is almost done with the design and it’s about time I started writing. I hope to unveil the new site within the next couple weeks whether all the kinks are worked out or not. Whoo hoo! I’ll be focusing all my caffeinated energy elsewhere this week so forgive me if my posts here are few if any. One of my resolutions for 2010 is to do less online and more IRL (in real life) so something’s gotta give…and this ol’ blog is one of them!
But I don’t want to leave you empty handed–or stomached–today so here are a few of my favorite appetizer recipes from my church’s 2009 progressive dinner. I’ll post a few more later in the week (breads, main dishes, desserts, etc.). By the way, even though the holidays are over that cranberry salsa would make a great appetizer, especially for Valentine’s Day with its super rich red color! Enjoy!
1 bag fresh cranberries
1 bell pepper
1 to 3 tablespoons jalapeno
1/4 to 1 cup onion
2/3 cup sugar
1 tablespoon salt
1/2 bunch cilantro
1 to 2 packages cream cheese
Chop everything separately then blend together in blender or food processor. Chill for at least 1 hour then serve over cream cheese.
1 8 oz pkg. cream cheese
1 4 oz can diced green chilies
1 cup shredded cheddar cheese
Garlic, salt and Tabasco to taste
1 cup sour cream
1 4 oz. can chopped black olives
1/2 cup (or less) diced green onions
5 10-inch flour tortillas (flavored if you choose)
Mix all ingredients together until creamy (except tortillas). Divide evenly and spread an even layer of mixture on each tortilla. Roll into a log shape and chill for up to 24 hours. Slice each log into 1 inch pieces and serve with salsa or guacamole as an appetizer.
Ranch Vegetable Bruschetta
1/2 cup Ranch Veggie Dip
1 loaf French bread, sliced diagonally into 1-inch slices
1/3 C. olive oil
1/2 English cucumber, diced
2 med. tomatoes, diced
1/4 cup chopped red onion
fresh dill springs
Preheat oven 400 degrees. Arrange bread slices on a tray. Brush each slice with olive oil. Sprinkle with a little salt. Toast bread 4 – 5 minutes until lightly browned. Cool completely. Spread each slice of toast with veggie dip. In medium mixing bowl combine cucumbers, tomatoes and onions. Spoon mixture onto each toasted slice of bread. Garnish with fresh dill sprigs.