Cream Cheese Salsa Dip

 INGREDIENTS:

8 oz cream cheese

4 oz salsa

1- teaspoon onion salt

½- teaspoon garlic salt

Celery, jicama, other dipping favorites

 

INSTRUCTIONS:

Mush together well with a fork.

If using a blender, cut the cream cheese into chunks first and barely blend.

Great served with celery!

Jalapeno Poppers

INGREDIENTS:

10                     Jalapeno peppers

1 cup                softened cream cheese

2 Tablespoons chopped fresh cilantro

1 Tablespoon   minced garlic

10 strips           bacon, cut in half (can use 20 strips of bacon, a full piece for each popper, if        desired)

Salt and pepper to taste

DIRECTIONS:

1.       Preheat the broiler, if necessary for your oven.

2.      Arrange jalapeno chili peppers on a baking sheet.

3.      Place in the broiler for approximately 5 minutes, turning once, until lightly browned.

4.      Remove from heat and place in a small airtight container.

5.      Remove cooled jalapenos from container. Remove skins and stems. Cut off tops, cut in half and remove seeds.

6.      Fill each half with cream cheese.

7.      Wrap with bacon.

8.      Bake at 400 F or broil until bacon is crisp.

9.      Can serve with plum or mint jelly or the like.

Confetti Casserole

1 lb ground turkey or beef, free range if possible

¼+ cup chopped onion

1 tsp sea salt (Real Salt)

1/8 tsp pepper

¼ tsp dry mustard

1 Tbsp coconut palm sugar (or brown sugar)

4 oz cream cheese

1 8 oz can tomato sauce

16 oz frozen mixed vegetables, thawed (without lima beans)

Fritos Corn Chips

1.      Brown beef and onions in skillet or small Dutch oven

2.      Add in salt, pepper, dry mustard, sugar, cream cheese.

3.      Stir until cheese melts.

4.      Add tomato sauce and vegetables.

5.      Stir.

6.      Place in an 8” x 8” casserole dish.

7.      Sprinkle with crumbed corn chips.

8.      Cover and bake at 375 for 30 minutes.

9.      Uncover. Bake 10 minutes longer.

This can be doubled and baked in a 9” x 13” pan. Add 10 minutes to the covered baking time.