Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Appetizers, finger foods, and the like.
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes
Ingredients:
3 fresh jalapenos (finely chopped) or 2 tsp dried jalapeno
1 small onion (finely chopped)
2 med tomtoes (finely chopped)
2 cloves fresh garlic (minced)
1/4 cup red wine vinegar
3-4 tbsp olive oil
1/4 cup fresh cilantro (minced) or 2 tbsp dried cilantro
Directions:
In a glass bowl, combine all the ingredients together and let sit for at least an hour to marry together all the flavors.
Makes 1 1/2 cups.
Recipe Source: Mom
Ingredients:
2 8-oz. packages cream cheese
1 8-oz. carton sour cream
2 to 3 green onions, finely chopped
Juice of 1/2 lime
2 to 3 fresh jalapeno peppers, chopped
12 fresh flour tortillas
Salsa
Directions:
In a bowl combine the cream cheese, sour cream, onions, lime juice, and jalapeno peppers. Blend well. Spread the filling on the tortillas.
Roll up the tortillas and cut into 1-inch rolls. Cover with a wet towel and chill until ready to serve.
Serve with salsa.
Serves: 6.
Recipe Source: Oscar Mayer website
Ingredients:
4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime
Directions:
Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.
Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.
Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.
To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.
Recipe Source: Kraft Foods website (Halloween section)
Prep/Cooking Time: prep: 20 mins
Ingredients:
Lettuce leaves
1 cup Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets
Directions:
Line small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.
Arrange vegetables in a skeleton shape on platter, using the dip bowl as the head of the skeleton.
Makes 8 servings.
Recipe Source: Emeril Lagasse
Prep/Cooking Time: Prep: 10 minutes, plus refrigeration
Ingredients:
8 oz finely shredded mild cheddar cheese
8 oz Cream Cheese, softened
1/4 tsp Worcestershire sauce
1/4 tsp ground red pepper
3 Tbsp finely chopped onion
1/2 cup finely chopped pecans
2 Tbsp finely chopped fresh parsley
RITZ crackers
Directions:
Blend cream cheese, cheddar cheese, onion, red pepper, and Worcestershire sauce in bowl. Mix well; shape into ball or log.
Mix pecans and parsley. Roll cheese ball in pecan mixture until completely covered.
Refrigerate 1 hour until chilled. Serve with crackers. Makes 2 cups.
Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.
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