Green chile cheesecake recipe from Old El Paso

I think it's safe to say that all of us are familiar with cheesecake, am I right? A rich, buttery crust
filled sky high with a cream cheese filling. Mmmm, who else is ready for some dessert? LOL Well, cheesecakes aren't just for dessert, even though that is how most of us traditionally enjoy them. Savory cheesecakes can make a delicious appetizer or entree, as well. This recipe from Old El Paso features a Tex Mex flavor that will be sure to become quite popular for summer time entertaining.

Ingredients 
Crust 

• 1 cup Progresso™ Plain Bread Crumbs 
• 2 oz. (1/2 cup) shredded fresh Parmesan cheese 
• 1 1/2 teaspoons chili powder 
• 1/4 cup butter, melted 

Filling 

• 1 tablespoon oil 
• 1/2 cup chopped red onion 
• 2 tablespoons lime juice 
• 3 garlic cloves, minced 
• 1 cup Green Giant™ Niblets® Frozen Corn, thawed 
• 2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles 
• 2 teaspoons cumin 
• 1 1/2 teaspoons salt 
• 1/4 teaspoon hot pepper sauce 
• 3 (8-oz.) pkg. cream cheese, softened 
• 1/2 cup sour cream 
• 3 eggs 
• 4 oz. (1 cup) shredded Monterey Jack cheese 
• 7 grape or small cherry tomatoes, halved 
• 2 (12-oz.) pkg. cornbread crackers 

Preparation 
Step 1 Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
Step 2 Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
Step 3 Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
Step 4 Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
Step 5 Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
Step 6 Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Spinach, artichoke and dill dip recipe from McCormick

It wouldn't be a New Year's party without a table full of dips and spreads! This recipe from McCormick features a simply divine mix of flavors that should please everyone in attendance.

SPINACH, ARTICHOKE AND DILL DIP
Serves: 30 
Serving Size: 2 tablespoons 
Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 packages (6 ounces each) baby spinach leaves, coarsely chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons McCormick® Dill Weed
• 1 1/2 teaspoons McCormick® Oregano Leaves
• 3/4 teaspoon McCormick® Black Pepper, Ground
• 3/4 teaspoon salt
• 1/4 teaspoon McCormick® Garlic Powder

Directions
Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach in 2 batches; cook and stir until almost wilted. Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish. Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.

Buffalo chicken sliders recipe from Snyder of Berlin

If you like the flavor of hot wings, these Buffalo style sliders from Snyder of Berlin will be sure  to please! You may want to bookmark this recipe and make this recipe come Super Bowl time!

INGREDIENTS:

• 2 bags Snyder of Berlin® Classic Buffalo Wing Kettle Cooked Potato Chips, coarsely crushed
• 1 pound ground chicken
• 1/4 cup mayonnaise
• 1/4 cup red onion, small diced
• 1/4 cup red and yellow peppers mixed, diced
• 2 eggs
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. cayenne
• 3/4 tsp. coriander
• 3 tbsp. flour
• Butter for sauté

INSTRUCTIONS:

1.      Preheat oven to 350°F.

2.      Combine all ingredients except potato chips and flour in mixing bowl.

3.      Combine crushed potato chips and flour and mix well.

4.      Add 1/2 cup crushed potato chips/flour to chicken mixture, reserving leftover chips/flour on the side, and combine all ingredients well.

5.      Form the sliders approximately 3 oz. and 'bread' in remaining crushed chip and flour mixture.

6.      Melt enough butter in a sauté pan to coat bottom of pan. Place chicken sliders carefully into hot butter, and saut until golden brown, approximately 3 minutes per side. Remove sliders to baking sheet.

7.      Place sauteéd sliders on baking sheet into preheated oven for approximately 15 minutes, or until internal temperature of 165°F.

For more great Snyder of Berlin recipes, please visit me on Examiner!

Spinach basil dip recipe from Betty Crocker

Two of my favorite summer greens are basil and spinach. They are so versatile and delicious, it's no wonder they are staples in my summer time recipes. This recipe from Betty Crocker combines the two of them in a dip that is so incredibly good.

SPINACH BASIL DIP

• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain 
• 3/4 cup reduced-fat mayonnaise or salad dressing 
• 1 1/2 cups Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 
• 1 can (8 oz) water chestnuts, drained, chopped 
• 1/4 cup chopped fresh basil leaves or 1 tablespoons dried basil 
• 2 tablespoons chopped green onions 
• 1/2 teaspoon garlic salt 

Directions
In large bowl, mix all ingredients except raw vegetables or crackers. Serve with pita chips or raw vegetables for dipping.

Expert Tips
Try tasty dippers like baby carrots, sugar snap peas, sliced cucumber or halved grape or cherry tomatoes. Top with chopped, sweet red pepper for a garnish and serve with additional slices of red pepper with the dip.

True Lime honey sriracha chicken skewers recipe from True Lime

These delicious skewers make a great appetizer or entree for summer entertaining.

TRUE LIME HONEY SRIRACHA CHICKEN SKEWERS
Ingredients 

• 3 tablespoons soy sauce 
• 2 tablespoons honey 
• 1 tablespoon vegetable oil 
• 6 packets of True Lime dissolved in 3 tablespoons of water 
• 2 garlic cloves, minced 
• 1-2 teaspoon Sriracha red pepper flakes, to taste 
• 2 tablespoon cilantro 
• 1 pound skinless, boneless chicken breasts 

 Directions 
1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat.
Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

See more at: http://truelemon.com/recipes/collection/true-lime-honeysriracha-chicken-skewers.html#sthash.0fR2mtBn.dpuf

Stuffed strawberries recipe

These little delights are easy to make and make a great addition to your summer entertaining.

STUFFED STRAWBERRIES

• 1 pint fresh strawberries, washed and tops removed
• 1 (8) ounce package cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons of your favorite fruit flavored liqueur or juice

Directions
Place strawberries cut side side and make a cut from the tip to about 2/3 of the way down through the berry.Make a second cut to create an "X" in the berries. Set aside. Using a mixer, cream together remaining ingredients. Place a star tip in a piping bag then fill with cream cheese mixture. Pipe into the cut berries and arrange on a serving tray. Refrigerate until time to serve.

Cook's Notes

• Use more or less powdered sugar to taste
• Some liqueurs/juices to try include strawberry, lemon, orange and raspberry.

Spicy bean dip recipe

(Photo credit: texascooking)

If you are looking for a good bean dip to try, this one gets rave reviews around the house. Serve it up the next time you have Mexican for dinner!

SPICY BEAN DIP

• 8 ounces kidney beans, rinsed and drained
• 8 ounces black beans, rinsed and drained
• 15 ounce can of spicy chili beans
• 3 tomatoes, diced-reserve about a quarter cup
• 1/2 onion, diced-reserve a tablespoon
• 1 package taco seasoning
• 1/4-1/2 cup water, as needed
• fresh cilantro, to taste, chopped
• shredded cheddar cheese
• shredded Monterey Jack cheese
• small can black olives

Directions
Add all beans, tomatoes, onion, cilantro, seasoning and water to blender and pulse until it becomes a chunky mixture. Add more water if too think. Add to a serving bowl and top with remaining tomatoes and onion, cheese and olives. Serve with tortilla, bagel or pita chips.

Sausage and cheese balls recipe

(Photo credit: seriouslygood1)

Anytime you need an easy appetizer, these tasty treats will be sure to please. They are easy to make, require very little time and are tasty.

SAUSAGE AND CHEESE BALLS

• 3 cups Bisquick mix
• 1 pound sausage, uncooked but crumbled
• 4 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon parsley flakes
• pinch cayenne pepper

Directions
Preheat oven to 350 degrees F. Line a jellyroll pan with parchment paper and set aside. Combine all ingredients together and shape into 1 inch balls. Place on prepared pan and bake 20-25 minutes, until browned.

Bruschetta recipe

 (Photo credit: Wikipedia)

BRUSCHETTA

• 1 clove garlic, peeled and halved
• 16 slices (about 3/4-inch thick) French bread
• 4 medium tomatoes, seeded and diced
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 teaspoon balsamic dressing
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 16 leaves fresh basil

Directions

Preheat oven to 350 degrees F. Rub the cut side of the garlic on one side of the bread and place garlic side down on a baking sheet. Bake 5 minutes on each side. While bread is baking, combine tomato, onion, oil, dressing, juice and seasonings in a bowl. Spoon 2 tablespoons of the mixture onto each slice of bread and top with a basil leaf.

Chicken and spinach bruschetta recipe

(Photo credit: desegura89)

CHICKEN AND SPINACH BRUSCHETTA

• 1 loaf French bread, cut into 1/2 inch slices
• 2 skinless, boneless chicken breast halves
• 1 cup Italian dressing
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun dried tomatoes, packed without oil, chopped
• 1/4 cup Italian dressing

Directions
In a bowl, add chicken and 1 cup of Italian dressing. Cover tightly and refrigerate for 3 hours. Once chicken has marinated, grill or broil until cooked through. Cool then shred. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix shredded chicken, spinach, feta cheese, sun dried tomatoes, and remaining dressing. Top bread with equal amounts of chicken mixture. Return to broiler for 2-3 additional minutes, until warmed through. Serve hot.

Mango bruschetta recipe

Mango and its longitudinal section (Photo credit: Wikipedia)

This fun, fruity appetizer is a great way to kick off a summer celebration. With the availability of fresh fruit all year round now, you can also enjoy this during the colder months.

MANGO BRUSCHETTA

• 1 loaf French bread, cut into 1/2 inch slices
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 mango, peeled, seeded and diced
• 1 large tomato, seeded and chopped
• 1 tablespoon fresh basil, chopped
• 1 cup grated Romano cheese

Directions
Preheat broiler. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix all remaining ingredients except cheese. Top each slice of bread with equal amounts of mango mixture. Sprinkle with cheese to taste. Return to broiler for 2-3 additional minutes, until cheese has melted and is lightly browned. Serve hot.

Cheddar ranch dip recipe

Royal Cheddar Cheese (Photo credit: artizone)

This savory dip goes well with chips of all kinds, veggies, bread sticks and more.


CHEDDAR RANCH DIP

• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 (3 ounce) can bacon bits
• 1 cup shredded Cheddar cheese

Directions
Thoroughly blend sour cream and dressing mix. Add bacon and cheese and stir well to distribute. Chill for at least an hour before serving.

Homemade salsa recipe

Tortilla chips, salsa, and guacamole from the Restaurant Weisshorn, Zermatt, Switzerland (Photo credit: Wikipedia)

The Super Bowl is right around the corner and now would be a good time to start planning your party menu. You can't go wrong with salsa and chips, but take it up a notch this year with homemade salsa. It tastes so much better than what you buy from the grocery and you get to control how spicy it is.

HOMEMADE SALSA

• 4 plum tomatoes, chopped
• 1 small onion, finely chopped
• 1/4 cup fresh cilantro, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• zest and juice from a lime
• salt and pepper to taste

Directions
In a bowl, combine all ingredients. Cover and refrigerate overnight to allow flavors to fully develop. Serve with tortilla chips.

Cook's Notes-this recipe is easily adapted to your individual tastes. If you want a hotter salsa, use a hotter pepper or more jalapeno. If you like it milder, use less pepper and more tomato.

Hot artichoke dip recipe

. (Photo credit: Wikipedia)

If you like the artichoke dip served at your favorite casual dining restaurant, you will love this recipe! It is easy to make and you can control the flavor of the final product.
 

HOT ARTICHOKE DIP

• 1 (14 ounce) can artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese

Directions
Preheat oven to 375 degrees F. Drain and chop artichokes. Mix together all ingredients and spread in a 13X9 baking dish. Bake 15-20 minutes, until golden and bubbly. Serve hot with pita chips, bagel chips, rye crisps, crudites or any other thick cut, crunchy snack.

Coca Cola meatballs recipe

English: Coca-Cola 375 mL cans - 24 pack (Photo credit: Wikipedia)

Are you having an informal gathering this New Year's Eve and trying to keep your food options under budget? Here is a delicious and affordable recipe for BBQ meatballs that I have adapted from Allrecipes.com. You can easily double the sauce if you choose to make a large batch of meatballs (the original yield for this recipe is 36). This sauce also works well with kielbasa. Enjoy!

Coca Cola Meatballs
Ingredients

• bag of frozen meatballs
• 1/2 cup ketchup
• 1/2 cup tomato sauce
• 2 tablespoons apple cider vinegar
• 3/4 cup Coca Cola
• 1/2 cup chopped onion
• 1 teaspoon seasoning salt
• 2 tablespoons brown sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes

Directions
Mix all ingredients except the meatballs in crockpot and stir until well blended. Add meatballs and stir to coat. Cook on low 3-4 hours until ready to serve.