Tomato Potato Skins

8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream

1. Microwave potatoes for 3 minutes each, which should be 24 minutes.

2. Cut potatoes in half lengthwise. Scoop out potato middles.

3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,olive oil, cayenne, salt, onion powder and chili powder. Blend well.

4. Spoon mixture back into potato shells and bake for 10-15 minutes.

Tomato and Basil Bruschetta

1 loaf of french bread, makes 24 pieces
4 garlic cloves
1/4 cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil

1. Heat oven to 375°.

2. Cut bread into 4 inch long pieces. Brush pieces of breadwith olive oil. Toast in oven for about 10 minutes or untilgolden brown.

3. After toasting, rub garlic on the toast. Mix remaining oliveoil and tomatoes and basil in bowl. Add salt & pepper to taste.Top each piece of toast with about tsp. of mixture.

4. Place on dish and serve.

Sweet Potato Appetizers

2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper

1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.

2. Make into golf ball size balls. Roll in bread crumbs.

3. Preheat oven to 350 and bake for 30 minutes.

4. Serve as an appetizer or with a ham or turkey dinner.

Spinach Dip

1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise


---- Preparation ----
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.

Spinach and Bacon Dip

1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes

1. If you can, cook the bacon in microwave until very crispy. Let cool and break into tiny pieces.

2. Place spinach in strainer - squeeze to remove all excess water.

3. In medium bowl add all ingredients well.

4. Refrigerate at least 1 hour.

5. Serve with fruit, vegetables, chips or breads.

Sesame Chicken

24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey

1. Grease baking sheet. Preheat oven to 450.

2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into thismixture and then into sesame seeds.

3. Place chicken tenders on baking sheet and bake for 20-25 minutes.

Sauteed Mushrooms in Biscuits

2 Pkgs. Refrigerated Biscuits, raw
1/2 lb. shitake mushrooms
1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 lemon
1/2 stick of butter

1. In large saute pan heat all mushrooms in butter withscallions, garlic, salt and pepper. When mushrooms cooked andtender place in blender or food processor and pulse until finelychopped.

2. Place back in saute pan. Add in balsamic vinegar and thejuice of lemon. heat for 5 minutes.

3. Grease cookie sheet if necessary. Cut biscuits in half. Tobe safe when doing this, place biscuit on counter and cut fromright to left or maybe you can even peel them apart.

4. When the biscuits are separated, place a tbsp. of mushroommixture in the middle and place the top of the biscuit back ontop. To make sure the insides don't fall out press the wholeperimeter of the biscuit.

5. Bake for 8 minutes on 325°.

Sauteed Mushrooms

2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
1/2 Sherry
1/2 cup Teriyaki Sauce
2 tbsp. parsley

1. In large fry pan cook garlic and pepper flakes in butter onlow heat. Add in mushrooms, teriyaki sauce and sherry and cookover medium heat until mushrooms are tender.

2. Remove mushrooms and bring liquid to boil until thickenedlike syrup.

3. Add in parsley and salt and pepper to taste. Returnmushrooms to heat and serve.

4. Can serve with any meat.

Sausage Dip

3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper

1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.

2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.Blend well and refrigerate.

3. Use sauce to dip in sausage. Serve with toothpicks.

Salsa with Shrimp

64 jumbo shrimps
4 16 oz. jars of salsa
1/2 tsp. salt
1/2 tsp. pepper



1. In large sauce pan heat the salsa until very hot. Stirringconstantly.
2. Add in all the shrimp at once and cook thoroughly for 5minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dishfor the salsa lover.

Salmon Dip

1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped



---- Preparation ----
1. Mix all ingredients and refrigerate for 2-4 hours before serving.

Red Bell Pepper Pancakes

3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
1/4 cup cornmeal
1/2 tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream

1. In large bowl mix together all ingredients except sour creamand egg whites. Add 1 tsp. salt and ¼ tsp. pepper.

2. In small bowl beat egg white until fluffy. Fold into flourmixture.

3. Heat large fry pan with some melted butter. Spoon in ballsof the mixture into fry pan. Do not over crowd. Flatten theballs into small pancakes, about 1-2 inches in diameter. Cookeach pancake 1 minute on each side or until golden brown.

4. These pancakes can be used as appetizers or as first course. For8 guests, place 5 pancakes on each plate with a large tablespoonful ofsour cream. Garnish with parsley.

Raisin Spread

1 cup raisins
1 8 oz. whipped cream cheese
1 tsp. cinnamon



---- Preparation ----
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.