Cheesy Roasted Red Pepper Dip

Cheesy Roasted Red Pepper Dip
From ourbestbites.com

7 oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8 oz cream cheese (low-fat works)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels then dice.

In a bowl, soften cream cheese in microwave. Add mayo, onion, garlic, and dijon. Stir to combine and then add grated cheese and diced peppers. Place in an 8x8-ish dish (pie plate works). If you wish to make this in advance, it can be refrigerated at this point, up to a couple of days.

Place in the oven and bake for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well.

Serve it with anything that sounds good—tortilla chips, pita chips, plain-flavored crackers, veggies, or warm baguette slices.

Submitted by Jessica

Wheat Crackers

Wheat Crackers

1 3/4 cups whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
salt for sprinkling

Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
3.On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
4.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutritional Information
Amount Per Serving Calories: 64 Total Fat: 2.5g Cholesterol: 0mg

http://allrecipes.com/Recipe/Wheat-Crackers/Detail.aspx

*There are all sorts of variations you can come up with for this recipe. I added 1/3 c. parmesan and increased the oil to 1/2 c. and the water to 3/4 c. Please leave a comment if you do a variation that you like.

Submitted by Jenae

Pecan Snack

Pecan Snack

by Bea (courtesty of Allrecipes.com)

1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Directions
1.Preheat oven to 250 degrees F (120 degrees C).

2.In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat.

Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3.Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Nutritional Information
Amount Per Serving Calories: 117 Total Fat: 10.2g Cholesterol: 0mg
http://allrecipes.com/Recipe/Pecan-Snack/Detail.aspx?src=etaf

submitted by Holly

Turtle Shells

Turtle Shells

1 package whole, pitted dates
4 oz goat cheese
30 or so halved pecans

1. Slice each pitted date down one side. Open the date and flatten somewhat.
2. Spread a teaspoon full of goat cheese on the inside of the date.
3. Place one pecan half on top of the goat cheese.
4. Arrange on a plate for serving. No cooking necessary.

Submitted by Cherice

Bacon Wrapped Dates

Bacon Wrapped Dates

1 lb. bacon
1 package whole, pitted dates
30 or so halved pecans
toothpicks


1. Cut each bacon slice into 3 inch strips. Set aside.
2. Slice each pitted date down one side. Insert one pecan half into the date and close the date around it.
3. Wrap a segment of bacon around each date and secure with a toothpick.
4. Place them on a cookie sheet and bake at 350 for approximately 20-25 minutes until bacon is thoroughly cooked. Bacon should be browned, but not too dark.

Submitted by Cherice

Mini Avocado Egg Rolls

Mini Avocado Egg Rolls
(makes about 40)

Dipping sauce :
1 ¾ teaspoons white vinegar

½ teaspoon balsamic vinegar

¼ cup honey

¼ cup chopped cashews

1/3 cup fresh cilantro

1 garlic clove

1 green onion

½ tablespoon sugar

½ teaspoon black pepper

½ teaspoon cumin

2 tablespoons olive oil



Filling:
3 medium avocados, diced small

¼ cup sun-dried tomatoes packed in oil, chopped

2 tablespoons minced red onion

1 teaspoon fresh cilantro, chopped

1/8 teaspoon salt


1 package won ton wraps

Stir together vinegars and honey in a microwave safe bowl, and microwave for 1 minute. In a food processor, pulse vinegar mixture with remaining dipping sauce ingredients until smooth. Refrigerate until ready to use.

Gently stir together the filling ingredients. Distribute a small amount of filling onto the center of a won ton wrapper—about a teaspoon.

Position the wrapper so that a corner is pointing toward you. Fold the bottom corner up over the filling then slide it back so that the filling is packed snugly in the fold.

Brush remaining corners and edges of the wrapper with water, fold left and right corners on top so that no filling is exposed and then roll forward sealing the top corner over all.

Repeat with remaining wrappers, laying out and filling several at a time.

Deep-fry the mini egg rolls in 375 degree oil for 2-3 minutes (flipping once) until golden brown.

Drain on brown paper bags or paper towels.

Submitted by Jessica