Fresh Vegetable Salsa

I used to make this all the time. It's fresh and tastes soooo good!

1 envelope Zesty Italian Salad Dressing Mix
2 large ripe tomatoes, coarsely chopped
3 green onions, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green green, chopped
2 Tbsp, each oil and vinegar
1 Tbsp. fresh lime juice
Few drop, or as many as you want, hot pepper sauce

Mix all ingredients in large bowl. Cover and refrigerate 1 hour. Enjoy!

Sweet Ancho Chile Relish Dip

I've been wanting to try this dip FOREVER but could never find the Ancho Chile Relish....until last week....

16 oz. cream cheese, softened
1 jar of Jim Severson Ancho Chile Relish (available at HEB stores, otherwise you might have to order it off the internet)
6-8 slices of bacon, cooked and crumbled
3-4 green onions, chopped

Spread softened cream cheese on a small plate, pour the Sweet Ancho Chile Relish over the top (probably about half the jar). Top it with fried, crumbled bacon pieces and green onions. Serve with crackers.

Lena's Swedish Meatballs with Lingonberry Sauce

My Mom says these are tooooo die for and make a ton!

Ingredients
4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving


Directions
Preheat the oven to 325 degrees F.

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.

Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.

To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side. Cook Time:50 min Level: --Yield: about 60 meatballs

Marinated Antipasto Platter

Another yummy "go-to" appetizer I make often.

Marinade
1/4 Cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary
1 teaspoon tarragon
1/2 cup olive oil

Antipasto
2 cups assorted olives, grained
1 (6-oz.) jar whole mushrooms, drained
1 (8-oz.) mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami(about 1/8-inch thick)
Cocktail toothpicks
Lemon leaves, if desired.

Combine marinade ingredients except oil. Slowly add oil beating until thick and well blended. In a resealable food storage plastic bag, combine olives, mushrooms, and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.

When ready to serve, cut salami slices in half. Roil slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center on platter.

Drain marinated olives, mushrooms, and cheese, reserving marinade; arrange around edge of platter. Drizzle 1-2 tablespoons of reserved marinade over salami. Discard remaining marinade. Serves 24. Enjoy!

Pizza Rolls

OMG- I ate the best thing ever last night. The simple name "Pizza Rolls" does not do it justice. Better yet, cheesy pepperoni goodness, my-diet-can-start-tomorrow-gimme-some-a-that-lovin'-from-your-oven, heaven all wrapped up in doughy goodness....the list goes on. It was divine. Let the pictures speak for themselves. No New Years resolutions yet-get to the store and make these bundles of goodness! Let the pictures be your visual guide to deliciousness!

Make an on-line slideshow at www.OneTrueMedia.com

Gone in 60 seconds dip

This might replace my 'ole standby "go-to-appetizer"
it has a great taste and is super easy!

1 (8 oz) cream cheese
1 cup chopped pecans
1/4 cup light mayo (or regular)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 jar mild jalapeno jelly

Combine all ingredients, except jelly, and pack in a shallow bowl or pie plate. Chill. When ready to serve spread jelly on top and serve with crackers. Enjoy!

Barbecue Chicken Quesadillas

2 Tablespoons melted butter
6 flour tortillas
shredded cheddar cheese (or whatever cheese you like)
diced red onion (can use green onion in it's place)
leftover slow cooker barbecue chicken or your own bbq chicken

Brush one side of the tortilla with melted butter. Place butter side down in frying pan. Sprinkle the entire tortilla with a light layer of cheddar cheese and sprinkle on some red onion. Cook over medium heat until under side is browned and crisp and cheese is melted. Top half the tortilla with warmed bbq chicken and fold tortilla in half, then cut in half so you have two triangles.

Cranberry, Crab Meat and Cream Cheese Appetizers

1/2 cup whole cranberry sauce 1/3 cup cream cheese 1/4 cup minced crab meat 2 tablespoons green onion 15 individual mini-fillo shells, thawed Cook shells according to package directions. Place cranberry sauce in a small mixing bowl; beat with whisk or fork until smooth. Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce.