Weenie Wraps

Contributed by Gretta Wilson, Concord I Ward

Ingredients:

1 pkg franks
1 pkg bacon
Barbeque sauce
Tooth picks

Directions:

• Cut franks into quarters
• Cut bacon strips in half
• Take piece of frank and place at end of bacon strip
• Wrap frank in bacon and secure with toothpick
• Place on cookie sheet
• When all pieces are completed, place into 350 degree preheated oven
• Cook until bacon is brown
• Remove from oven and place weinny wraps onto serving dish
• Pour barbeque sauce over weenie wraps and serve

Caramel Popcorn

Contributed by Kelly Tillberg

Ingredients:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Directions:

• Preheat oven to 250 degrees F (95 degrees C)
• Place popcorn in a very large bowl
• In a medium saucepan over medium heat, melt butter
• Stir in brown sugar, corn syrup and salt
• Bring to a boil, stirring constantly
• Boil without stirring 4 minutes
• Remove from heat and stir in soda and vanilla
• Pour in a thin stream over popcorn, stirring to coat
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour
• Remove from oven and let cool completely before breaking into pieces

Sugared Walnuts

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

1 C. brown sugar
2 T. water
2 t. butter
1 t. vanilla
2+ C. walnut halves and pieces

Directions:

• Boil sugar and water together for 2 minutes
• Add butter and vanilla
• Drop walnuts in and stir until firm
• Spread out on waxed paper and separate

Mushroom-Lovers Appetizer

Contributed by Tracey Schwartz, Martinez Ward

This is an easy appetizer to make, a little different than what you usually see and everyone LOVES it!

Ingredients:

12 large mushrooms
2 small green onions, chopped
2/3 cup artichoke dip
1/4 cup shredded Parmesan cheese
1/4 cup crushed croutons (your favorite flavor)

Directions:

• Preheat oven to 400 degrees
• Spray a small baking dish or cookie sheet with a non-stick cooking spray
• Remove stems from mushrooms
• Chop into little pieces and place in a small pre-greased skillet
• Cook on medium heat for about 5 minutes or until soft
• Add the chopped onions and cook for about another minute
• Stir in the dip and stuff mushrooms with an equal amount of the dip/mushroom stem and onion mixture
• Mix together the Parmesan cheese and crushed croutons
• Pat the cheese and croutons on top of the stuffed mushrooms
• Place in the prepared baking dish or cookie sheet and bake for 20 minutes
• The mushroom caps should be soft and the topping slightly browned

Enjoy!

Hot Artichoke Dip

Contributed by Charisse Stephens, Hilltop Second Ward

Addictive.

Ingredients:

1 c. parmesan cheese
1 c. mayo
1 4-oz can diced green chilis
1 8-0z can artichoke hearts, drained and cut into bite-sized pieces

Directions:

• Mix mayo and parmesan.
• Add other ingredients; mix.
• Place in casserole and bake at 350 for 30 min.
• Serve with tortilla chips or whatever else you want to put it on (which may turn out to be almost anything).

Fantastic Figs

Contributed by Darlene White, Pleasant Hill 2nd Ward

This recipe is from my daughter, Jenneise, in Portland, Oregon. It sounds great to me!

Ingredients:

fresh figs
bacon to wrap the figs
pecan pieces
feta cheese

Directions:

• Cook bacon not quite crispy
• Drain and cool
• Set aside
• Cut figs in half lengthwise
• With small melon baller, scoop out small amount of seeds
• Put pecan pieces in hole of fig
• Cover with feta cheese
• Wrap with bacon and secure with tooth picks
• Broil or bake at 350 degrees for 6 to 8 minutes (watch do not overcook)

Mushrooms in Sour Cream

Contributed by Melissa Miklich, Richmond 3rd Ward

Ingredients:

1 pound mushroom, washed
4 scallions, washed and chopped
1/2 cup butter
1 tablespoon flour
Salt and black pepper, to taste
1 carton sour cream
1 carton heavy cream
1/4 cup cheese, grated

Directions:

• Cook the mushrooms with the scallions in half the butter
• Stir 1 tablespoon of butter into the flour and add to the mushroom
• When the mixture has thickened, season it with salt and pepper and stir in the sour cream and heavy cream
• Preheat the oven to 350F
• Place the mushroom mixture in an oven proof dish, sprinkle with cheese and the rest of the butter in flakes and brown for 20-25 minutes

Fruit Dip

Contributed by Ilene Christensen, Martinez Ward

Ingredients:

1 large pkg cream cheese

1 small jar marshmallow cream

Directions:

• Whip ingredients together
• Use for dip with any kind of fruit

Mexican Chile Fondue

Contributed by Deborah Moore, Concord 1st Ward

Ingredients:

1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
2 Tbls. plus 1 1/2 tsp. cornstarch
1 1/2 cups chicken broth
1 Tbls. lemon juice
1 tsp. minced garlic
1/3 tsp. dried oregano leaves
1/4 tsp. ground cumin
2 Tbls. thinly sliced green onions
2 Tbls. chopped ripe black olives

Directions:

• In a medium size bowl, toss the cheese with the cornstarch
• In a medium size heavy bottom saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering
• Add the cheese a handful at a time, stirring until the cheese is melted before adding more
• When all the cheese has been added, stir in the green onions and olives
• Transfer to fondue pot and keep warm over a fondue burner
• Serve immediately with fresh vegetable for dipping

Toffee Dip

Contributed by Deborah Moore, Concord 1st Ward

Ingredients:

8 oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
Less than 1 package (8 oz.) toffee bits (crushed Heath bar or score bars)

Directions:

• Mix all ingredients together
• Enjoy as a dip for apples or pears

Spicy Turkey Wrapped in Lettuce Leaves

Contributed by Heidi Botts, Pleasant Hill 2nd Ward

Serves 4 as an appetizer or 2 as a main dish

Ingredients:

2 medium-sized heads of iceberg lettuce
1-2 tsp vegetable oil (I use sesame oil)
1 red chili pepper (fresh or dried)
4 garlic cloves, chopped
1 lb lean ground turkey (or chicken or beef)
1 Tbsp fish sauce or oyster sauce (or to taste)
1 bunch green onions, trimmed and thinly sliced
1 tsp sugar (or to taste)
Zest and juice of 1 lime
4 Tbsp chopped cilantro

Condiments for serving:

1 lime, cut into wedges
Sriracha or Tabasco sauce
Hoisin sauce

Directions:

• Remove the lettuce leaves, stopping when the leaves get smallis
• Place all the large leaves in a sink of very, very cold water (a handful of ice cubes helps--this crisps up the lettuce leaves)
• While the leaves are crisping, heat the oil in a wok
• Add the chili and garlic to hot oil and stir-fry for a moment or two
• Add the meat to the wok, stirring and browning it, breaking it up into small bits
• Season mixture in wok with fish sauce, then remove from the heat
• Toss in the onions, sugar, lime zest and juice, stirring to combine
• Stir in the cilantro
• Drain the lettuce leaves, blot with a paper towel, and arrange on a platter
• Spoon the hot mixture into a serving bowl
• Place bowls of fresh herbs, lime wedges and Hoisin sauce on the table along with the hot sauce
• Serve

Peanut Salad Dressing

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Ingredients:

3 large heads of pickled garlic (in glass jar)
1 Tablespoon roasted peanuts (unsalted)
2 Tablespoons oil
2 teaspoons minced garlic
4 hard boiled egg yolks
2 1/2 Tablespoons sugar
1 teaspoon salt
5 Tablespoons vinegar
1 Tablespoon brine from pickled garlic

Directions:

• Peel off the hard skin of pickled garlic and thinly slice then blend in the blender
• Heat a pan over medium heat and add oil
• When oil is hot, add the minced garlic
• Stir-fry until lightly brown (not burned)
• Add the browned garlic with the oil to the blender along with the hard-boiled egg yolks, sugar, salt, vinegar, peanuts and brine from the pickled garlic
• Blend until the mixture becomes thick and creamy
• Serve in a separate bowl

Mexican Guacamole

Contributed by Isabel Avalos, Richmond 1st Ward

Ingredients:

4 avocados
6 green tomatoes
5 serrano chiles
1 clove garlic
¼ cup onion
¼ cup water
salt
cilantro

Directions:

• Wash the green tomatoes, chiles, cilantro, garlic, and onions
• Blend together all ingredients with water
• If mixture is too thick then add some more water (but not much)
• Add salt
• Serve and enjoy!

Rice-a-Roni Appetizer

Contributed by Anne-Marie Farr, Martinez Ward

Ingredients:

1 box chicken Rice-a-Roni

1 small can diced green chilies

1 medium jar sour cream

2 cups Monterey Jack cheese (shredded)

1 bag tortilla chips

Directions:

• Cook chicken Rice-a-Roni per directions on box
• Add canned diced green chilies
• Add sour cream
• Add Monterey Jack cheese
• Mix together
• Serve with tortilla chips

Helpful Hints:

• Put in a small crock pot to keep warm at a gathering or serve in a microwave safe bowl

Soft Pretzels

Contributed by Carolyn Fawcett, Pleasant Hill 2nd Ward

Yields 12 pretzels

Ingredients:

1 pkg. yeast (1 Tbsp.)

1 1/3 cup warm water

1/3 cup brown Sugar
1/8 cup hot water
5 cups flour

Coarse salt

Butter

Directions:

• Dissolve yeast in 1 1/3 cup warm water
• Mix in brown sugar, hot water
• Mix in flour a little at a time until dough forms (may not use it all)
• Knead dough until stretchy and smooth.
• Divide dough into 12 parts and roll into long pieces about 20 inches long.
• Form pretzels in traditional shape.
• Fill a frying pan with water.
• Add 1 Tbsp. baking soda for every cup of water in the pan.
• Bring water to boil.
• Sprinkle coarse salt on greased baking sheet.
• Cook pretzels in boiling soda water for 30 seconds each.
• Lift each pretzel from water and place directly onto greased/salted baking sheet.
• After all pretzels have been boiled and place on baking sheet, bake at 475 for 8 minutes.
• Remove from oven.
• Melt butter and brush on newly baked pretzels, then sprinkle with coarse salt right out of the oven for best results.

Helpful Hints:

• Can also butter and salt before pretzels go in oven.

Veggie Dip

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

8 oz. Tofu, cubed
8 oz. yogurt, plain or nonfat
1/2 cup spinach, fresh
1 Tbsp fresh basil (or 1 tsp. dried)
1/4 tsp. Herb seasoning

Directions:

• In bowl, mix and blend all ingredients until smooth.
• Chill in refrigerator and serve.

Fruit Dip

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

1 c. Cottage cheese (lowfat)
2 T Maple syrup
2 T Low-fat Mayonnaise

Directions:

• In mixing bowl, blend all until smooth.
• Chill in refrigerator and serve.

Nuts and Bolts Holiday Mix

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

1/2 box each of Wheat Chex, Corn Chex and Rice Chex
Pretzels
Cheese
Nibs
Corn chips
Sesame sticks
Peanuts

Ingredients for seasoning mix:

1 T BeauMonde
1 T smoke-flavored salt
1 tsp marjoram
1 tsp summer savory
1/4 tsp garlic salt
1/4 tsp onion powder
1/8 tsp cayenne

Directions:

• In large bowl, combine all dry ingredients.
• In separate bowl, combine all seasoning ingredients.
• Combine seasoning with dry ingredients in large bowl.
• Toss and serve.

Crab & English Muffin Appetizers

Contributed by Jean Phillips, Martinez Ward

Ingredients:

1/2 cup butter
1 6 oz. jar of old english cheese spread
1 1/2 Tbsp. mayonnaise
1 small can of crab meat drained

6 split english muffins

Directions:

• In bowl, mix together butter, cheese spread, mayonnaise, and crab meat.
• Spread mixture onto the english muffins.
• Place on Cookie sheet and freeze for a few hours.
• Cut into fourths.
• Put in a freezer bag until you need them.
• When ready to serve, remove from freezer and cook on a cookie sheet under broiler for about 4 minute (takes longer in a toaster oven).
• Be sure to watch them and remove when bubbly and edges start to brown.