Cranberry Salsa

Sorry Danette, Mom just told me you posted the request for this. I need to check more. :)

Cranberry Salsa

one bag cranberries

1 small jalapeno

1/2 bunch cilantro

4 green onions (white part only)

1/2-3/4 cup sugar to taste

Blend it all together. I use my food processor and it just takes a second. My friend hand chops hers.... Spread a block of cream cheese on a platter and top with the cranberry mixture. Eat with crackers. :)

Help

Can someone please post the layered cranberry cream cheese dip that Crystal made for the after-Christmas family party last year????

Parmesan Fondue

(We cut this in half for our family and it filled my mini fondue crock pot.)

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese (fresh is best)
1/2 tsp. garlic salt
1 (1 pound) loaf French bread, cubed

In a 2-quart saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted.  Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.  Serve with bread cubes.

Dinner in a Pumpkin

1 small to medium pumpkin
1 small onion, chopped
1 1/2 - 2 lbs ground beef
2 Tablespoons soy sauce
2 Tablespoons brown sugar
sliced or fresh mushrooms
1 can cream of chicken or mushroom soup
1 1/2 cups cooked rice
1 can sliced water chestnuts

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Saute ground beef and onion. Add soy sauce, brown sugar, mushrooms, and soup. Simmer for 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin on a baking sheet. Bake for 1 hour or until inside meat of pumpkin is tender.
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Mini Cheesy Meatloaves

For some reason I was thinking I already posted this one but I can't find it on here. Unless I posted it under a different title. Very sorry if this is a repeat.

1 lb ground beef
1 egg
1/2 cup chopped fresh onion
1/2 cup quick rolled oats
4 T Ketchup
2 tsp. yellow mustard
2 T brown sugar bbq sauce. (or just add a T of brown sugar to your regular sauce, which is what I do.)
1 oz cheddar cheese cut into small cubes

Preheat oven to 375*
In medium mixing bowl, add all ingredients EXCEPT for cheese. Mix well.

You can either drop mixture into ungreased, unlined muffin tins, OR if you're like me and hate cleaning muffin tins, you can form 6-8 small loafs on a baking sheet.

Place one cube of cheese into the center of each mini-meatloaf. Press down.

Bake in oven for 30 minutes.

Makes 6-8 loaves.

Curry Pumpkin Soup

I went on the hunt the other day for a low fat pumpkin soup and found this one. It turned out soooooooooooo good. Mike loved it too. We actually fought over the one remaining leftover serving of it tonight. (We ended up sharing. haha.) It goes perfectly with garlic bread. YUM!!

1Tbsp Olive Oil
1 small yellow onion, finely chopped
2 cloves of Garlic
1 T curry powder
1 tsp cumin
3 cups chicken or vegetable broth
1 15 oz can pumpkin puree
1 12oz can evaporated fat free milk
salt and black pepper to taste

Heat oil in a large sauce pan over med. heat. Add garlic and onion and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and let simmer 20 minutes. Add evap. milk and let cook for 2 minutes.

Magic in the Middle Cookies

Magic in the Middle Cookies (from King Arthur Flour Blogspot)

Chocolate Dough

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus extra for dredging)

1/2 cup brown sugar

1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling

3/4 cup peanut butter, crunchy or smooth, your choice

3/4 cup confectioners' sugar

1. Preheat the oven to 375°F. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

2. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

3. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. (I thought it was easiest to just separate the dough into 26 pieces like the filling so I didn't run out or have lots of leftovers.)Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

4. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Use the bottom of a drinking glassto flatten each cookie to about 1/2-inch thick.

5. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.