Simple Southern Cheese Straws Recipe

8 oz sifted flour
4 oz butter
4 oz freshly grated Parmesan cheese or sharp Cheddar cheese
pinch of cayenne pepper
salt to taste
2 egg yolks

Preheat oven to 300 degrees and lightly dust a baking sheet with flour.

Put all ingredients in a bowl and mix together with a fork until you have a dough consistency.

Roll out into a thin rectangle; this should be about the thickness of a pie crust.

Cut into 1/3 to 1/2 inch wide strips.

Twist each strip and lay on prepared baking sheet.

Bake in preheated oven just until crispy but not browned.

Remove and let cool completely before storing.

May be stored for a few months if kept in a dry, cool place in an airtight container.

Southern Pimiento Cheese Spread Recipe

2 cups finely shredded Cheddar cheese
1/2 cup finely shredded Parmesan cheese
1 cup real mayonnaise
6 oz pimentos, chopped
2 green onions, chopped small
1/4 tsp Tabasco sauce
1/4 tsp Creole seasoning you like
1/4 tsp Worcestershire sauce

Put all ingredients in a bowl and mix until well blended.

Cover and refrigerate for 30 minutes so flavors have a chance to blend, but take it out about 5 minutes before you serve it.

Serve as a sandwich spread or on crackers.

Will make enough for 6 sandwiches.

Southern Blue Crab And Olive Spread Recipe

2 cups lumb blue crab meat
1 cup chopped ripe olives
1 cup finely chopped celery
1/4 cup real mayonnaise
1 Tbsp lemon juice
1/4 tsp dry mustard
drop or two of white wine (optional)

Toss together all the ingredients being careful not to break up crab meat too much. Cover and refrigerate for 20 to 30 minutes, then remove about 5 minutes before serving, stirring once more.

Will make 4 sandwiches or serve 6 to 8 people as snacks on crackers.

Feta Cheese Bean Dip Recipe

1 can (15 oz) Navy beans, drained and rinsed well
1/2 cup plain yogurt
1/4 cup sour cream
1/2 cup crumbled feta cheese
1 Tbsp lemon juice
1 garlic clove, grated
1/2 tsp salt
1/2 tsp black pepper
dash cumin
3/4 cup fresh herbs, your choice mixture of parsley, dill, and chives


Get out your food processor or blender.

Put everything in the vessel and hit puree, pulsing until mixture is smooth.

Scoop out into a bowl, cover with plastic and refrigerate for at least 30 minutes before serving.

Serve with vegetables as a dip for a healthy snack or light lunch or dinner. You may also use as a spread on hearty crackers.

Guilt Free Ranch Style Dip Recipe

1/2 cup buttermilk
1/3 cup olive oil mayonnaise
2 Tbsp minced fresh dill
1 Tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp garlic powder
1/8 tsp kosher salt

In a glass or plastic bowl, put all the ingredients and whisk until well blended, smooth, and frothy. Store covered in the refrigerator until needed - it keeps for about 1 week.

Serve as a dip for fresh vegetable trays as snacks, light lunch, or dinner.

Potluck Reuben Roll Ups

1 canister (8 count) crescent rolls
1/4 lb corned beef, thin sliced
1/2 cup Swiss cheese, grated very fine
1/2 cup good sauerkraut, drained well
1/2 cup traditional 1000 Island dressing
1 Tbsp milk

Preheat the oven to 375 degrees.

Unroll the crescent rolls out onto a work surface, pinching the perforations closed.

Evenly distribute the corned beef over the dough, then sprinkle evenly with the cheese, then the sauerkraut.
Starting at the long end, tightly roll the dough over the filling, forming a log.

Place on ungreased baking sheet with the seam facing down.

Bake in preheated oven at 375 degrees for 12 to 15 minutes or until roll is deep golden brown.

Remove and let cool, then slice into 1 inch thick circles and arrange on a platter to serve.

In a bowl, mix together the 1000 Island dressing and milk until smooth and serve alongside the Reuben Rolls as a topping.

Will make 24 bite size potluck appetizers.

Potluck Party Cheese Ball Recipe

8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts

Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.

Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.

Cover with plastic food wrap and chill until ready to serve.

Serve with a small cheese knife alongside a bowl of sturdy crackers.

Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.

Creamy Crunchy Spinach Spread Recipe

1 pkg (15 oz) frozen chopped spinach
8 oz cream cheese, softened at room temperature
1/2 cup mayonnaise
1/2 cup chopped almonds
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp kosher salt

Let the spinach sit out in a colander to drain, then squeeze to remove as much liquid as possible. Put on cutting board and chop the spinach up as fine as possible.

Put all the ingredients in a big bowl and mix well.

Spoon into a serving bowl, cover with plastic and refrigerate until ready to serve.
Serve with sturdy crackers.

Will make enough for 10 to 12 snacks at a potluck setting.

Traditional Guacamole Recipe

4 ripe avocados, pit and peel removed, then diced
1 small sweet onion, minced
1 garlic clove, grated
1 or 2 jalapeno peppers, seeded and grated or finely chopped
1 lime, juiced
salt and pepper to taste

In a shallow bowl, smash the avocados with a fork until semi-smooth, then stir in the remaining ingredients. Serve as a dip with tortilla chips or as a topper for tacos, salads or soups.

Tomato Salsa Fresca Recipe

1 pint grape or cherry tomatoes
kosher salt to taste
1/2 cup diced sweet onion
1/4 cup freshly squeezed lime juice
1 or 2 jalapenos, seeded and minced
1/4 cup chopped cilantro leaves
1 tsp good olive oil

Put tomatoes in a food processor and chop until semi-smooth but not entirely pureed.
Add the salt, pulse, turn off, taste and adjust as needed.

Spoon tomato mixture out into a non-reactive bowl (glass or plastic).

Add the remaining ingredients, stir gently, cover the bowl with plastic food wrap, and leave at room temperature for 20 to 30 minutes. This will help the flavors meld.

Mix gently again before serving.

Serve with home-baked tortilla chips.

Makes about 3 cups of salsa.

Tomato Avocado Guacamole Recipe

4 ripe avocados, seed and skin removed
2 Tbsp fresh lemon juice
1 garlic clove, grated
1 Roma tomato, finely diced
1/4 cup finely chopped onion
dash ground cumin
dash hot pepper sauce
salt and pepper to taste

Mash avocado with lemon juice and garlic in a heavy, shallow bowl until avocado is smooth, but with just a few chunks left.

Stir in the remaining ingredients, taste, and adjust seasonings.

Serve immediately.

Tomatillo Salsa Recipe

18 tomatillos, husked and chopped
1 small sweet onion, diced
1/2 cup minced cilantro leaves
1 lime, juiced
1/4 tsp kosher salt (more or less to taste)
pinch raw sugar
2 serrano or jalepeno peppers, clean out seeds and mince

Put all ingredients in a glass or plastic bowl, stir, cover bowl and refrigerate for at least 15 minutes before serving. Stir once more just before serving.

Makes enough for 4 to 6 condiment servings.

May be stored in the refrigerator for several days. Just be sure to stir each time you serve.

Makes a nice topping for tacos, taco salads, burritos, scrambled eggs, or anywhere you would enjoy salsa or ketchup.

Healthy Baked Tortilla Chips Recipe

8 small (6 inch) corn tortillas
olive oil cooking spray
sea salt to taste

Make sure the oven racks are in the middle of the oven. Turn oven on to 375 degrees and allow to preheat.
Lay tortillas out on a work surface and cut into quarters.

Spray the tortillas lightly with the cooking oil, flip and spray the other side.

Get out a couple large baking sheets or cookie sheets and lay the tortillas out on the sheets, avoiding any over-lapping.

Bake in preheated oven for about 15 minutes, turning the tortilla pieces over with a tongs about half way through. They should become golden brown and crispy as they bake and will even crisp up more after you remove them from the oven.

Remove and immediately sprinkle with the sea salt or any other flavorings you like while the chips are still warm.

Will make 32 chips - enough for a large gathering. Serve with salsa, guacamole, or other favorite dips.

Tomato Avocado Salsa Recipe

6 Roma tomatoes, finely diced
1 small sweet onion, finely diced
1 garlic clove, grated
1 jalapeno, seeded and chopped
2 Tbsp finely chopped cilantro
1 lime, zested and juiced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 ripe avocado, finely diced

Toss all the ingredients into a large glass bowl, combining well.

Taste and add more salt if needed, then cover the bowl with plastic wrap and let sit for 15 minutes, at room temperature, then toss again and serve immediately.

Serve with homemade tortilla chips.

Will make about 2 to 3 cups of salsa, depending on the size of the tomatoes. This does not keep well because of the avocado, so enjoy it while it's fresh.

Cocida Salsa Roja Recipe

1 large sweet onion, diced
drizzle cooking oil
2 garlic cloves, minced
1 jalapeno pepper, seeds removed, minced
2 serrano peppers, seeds removed, minced
12 Roma tomatoes, finely diced
1 tsp Mexican oregano
1 cup chopped fresh cilantro
salt and pepper to taste

In a large heavy skillet over medium heat, drizzle in a little cooking oil, add the onion and cook just until translucent.

Add the garlic and peppers to the skillet and cook briefly just until the garlic gets fragrant; be careful not to brown the garlic.

Immediately add the tomatoes, oregano, and cilantro - reduce heat to low - cover the skillet lightly and allow to simmer for 20 minutes, stirring frequently.

Taste and add salt and pepper as needed.

Allow to cool slightly before serving as a condiment alongside grilled meats, poultry, or fish. May be chilled and served as a ketchup-like condiment, as well. This salsa may be left chunky or put through a food processor or blender to create a smoother salsa if you wish.

Cinnamon Churros Recipe

1/2 cup unsalted butter
1/2 tsp salt
1 cup cold water
1 cup flour
3 large fresh eggs
1 tsp real vanilla extract
sugar mixed with cinnamon for sprinkling

Turn your oven to 350 degrees and get out a pastry bag with a large 'star tip.' (If you don't have a pastry bag and tip, use a plastic food bag.) Also prepare a cookie sheet by lightly spraying with cooking oil.

In a saucepan over medium heat, combine the unsalted butter, salt, and the water; bring to a boil, then remove from heat and stir in the flour, continuing to stir until the flour thickens and forms a dough-like substance.

With an electric hand-mixer on low, start beating the dough in the saucepan. With the beaters running, add one egg at a time, blending them in totally before adding another egg.

When the eggs are all combined and the dough is thick, add the vanilla and incorporate it into the dough. Your dough should look somewhat like mashed potatoes but with a sticky feeling.

Now spoon the dough into the pastry bag (or plastic food bag).

Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.

Bake in the preheated oven for about 15 to 18 minutes or until they are deep golden brown.

Remove the cookie sheet from the oven and immediately sprinkle cinnamon-sugar over the warm churros.

Enjoy while they are still warm or they may be served at room temperature.

Gluten Free Sweet 'n' Salty Party Snack Recipe

4 cups corn chips
4 cups small square corn cereal
1 cup small pretzel sticks or twists
1 cup peanuts (or any nut you like)
3/4 cup firmly packed brown sugar
1/2 cup butter
3 Tbsp light corn syrup
1/2 tsp kosher salt
1 tsp vanilla extract
1/2 tsp baking soda
1 bag (14 oz) M&Ms or Reeses Pieces

Heat oven to 375 degrees. Get out an extra large baking sheet with sides and spray with non-stick cooking oil.

In a large heat proof bowl or pot, put the corn chips, corn cereal, pretzels, and nuts; toss to combine and set aside.

In a large saucepan over medium heat, whisk together the brown sugar, butter, corn syrup, and salt; bring to a boil, stirring often, then immediately remove from heat.

Stir in the vanilla and baking soda (it will foam up) - don't over stir. Pour this mixture over the cereal/nuts in the bowl and toss quickly to coat well.

Immediately dump out onto the baking sheet, spreading evenly.

Put in preheated oven and bake for 15 minutes, stirring 3 to 4 times during the baking process.

Remove from oven, stir once more, and set aside to cool to the touch, then add the chocolate candies and stir to combine. Spread evenly and let cool completely.

When cool, break mix up and serve immediately for your party snack or store in airtight containers until ready to serve. Will keep for 1 to 2 weeks.

Gluten Free Crispy Cheese Cracker Recipe

1/2 cup butter, softened at room temperature
8 oz sharp Cheddar cheese, shredded
1 cup gluten-free flour*
1 tsp kosher salt

Smash together the softened butter and shredded cheese in a bowl. You can use a potato masher. Continue smashing until the mixture is creamy.

Add the flour and kosher salt, smash until you can form a dough ball with the mixture.

Divide the dough ball into 4 equal parts, then roll each one into a log that's 1 inch in diameter. Wrap the logs in plastic food wrap, then seal in zipper bags. Put in freezer until the dough is semi-frozen.  It's easier to slice that way.

Remove from freezer. With a sharp knife, cut logs into thin circles and place on an ungreased baking sheet.

Preheat oven to 400 degrees.

When oven is hot, bake the crackers for 10 to 12 minutes, or until light golden brown.

Remove and cool before serving or storing in airtight containers.

Will make about 6 dozen crackers.

*Try almond flour for a nice nutty taste.

Low Carb Super Cheese Salsa Dip - Slow Cooker

1 jar (16 oz) favorite salsa
4 cups (16 oz) shredded American cheese
2 cups (8 oz) shredded Monterrey Jack cheese
1 package (8 oz) cream cheese, diced
1 cup whole milk

In 4 quart slow cooker, add all ingredients and stir to combine.

Cover and cook on LOW setting for 4 hours.

Stir before serving.

Makes a good dip for fresh veggies or chicken wings/fingers/nuggets.

Yields 5 cups dip.