Avocado, Tomato and Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Bruschetta

6 oz fresh grape tomatoes, quartered
3 cloves minced garlic
1/4 C olive oil
2 1/2 Tbsp balsamic vinegar
1/4 C fresh basil leaves, roughly chopped
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1 French baguette
8 oz fresh mozzarella cheese, thinly sliced

Preheat the oven on the broiler setting. In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10-15 minutes. Cut the baguette into slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1-2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with the mozzarella. Broil for 5 minutes or until the cheese is melted.

(Erica and Jenny Supper Club)

Stuffed Mushrooms

I'm not a fan of mushrooms, but the "stuffing" is delish.

1 8 oz cream cheese, softened
1 pkg or roll Jimmy Dean sausage
20-25 washed mushrooms, stems removed
1/2 tsp garlic salt (optional)
shredded parmesan cheese

Cook and drain sausage. Mix sausage, cream cheese and garlic salt. Stuff mushrooms with sausage mixture and broil until golden and juices are coming out (approx 18-20 minutes).

(Erica and Jenny Supper Club)

bacon-wrapped cracker appetizers

I had these the other night and they are yummy, and different from the usual. I haven't made them yet, but here are the informal directions she told me.

For each you need:
2 Club crackers
cream cheese (not whipped)
1/2 slice of bacon

Place a thin slice of cream cheese between the two crackers, salt side in. Cut a slice of bacon in half and wrap it around the crackers. Place on baking sheet and bake at 400 degrees for 10 minutes on each side. Sooo good!

This is the only variation of the recipe that I could find online - using Parmesan cheese instead of cream cheese, and baking them longer at a lower temp.

Cheesy Chicken and Artichoke Bites

Had these at a party the other night and they were yummy. Recipe from here.

INGREDIENTS
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

6 slices fully cooked bacon (from 2.1-oz package)

1 package (6 oz) refrigerated cooked chicken breast strips, cubed

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped

1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped

2 medium cloves garlic, finely chopped

1/2 cup mayonnaise or salad dressing

1/4 cup sour cream

1/2 cup shredded Asiago cheese (2 oz)

1/4 cup grated Parmesan cheese


DIRECTIONS
1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.

3. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.

4. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

California Salsa

1/4 C fresh cilantro, chopped
1/3 medium onion, diced small
1 tsp fresh lemon juice
6 tomatoes, diced
1 serrano chile pepper, diced small
1 tsp cider vinegar
1 tsp salt

We add:
1/2 can black beans, rinsed
1/2 C frozen corn, rinsed with warm water
1 avacado, chunked

Chop and combine all ingredients, and chill to blend flavors. We usually add more salt. It is super delicious.

Cucumber Sandwiches

1 package cream cheese, softened (not low fat)
½ C mayo
1 package Italian Dressing Mix (Good Seasons)
Sliced baguette bread
2 cucumbers, thinly sliced
Dill weed

Mix together first three ingredients and spread over sliced baguette. Top with cucumbers and sprinkle with dill weed.

Artichoke Dip

1 C shredded Parmesan cheese
½ C mayo
8 oz cream cheese
2 cloves garlic, minced
10-12 oz jar artichokes, chopped
10 oz clean chopped spinach (can be frozen)

Tortilla chips, crackers, sliced baguette or pita

Combine all ingredients – except ½ C of Parmesan - in an 8x8 pan. Cook at 350 for 20 minutes, then stir and add remaining Parmesan on top. Cook until bubbly, about 10 mins. Serve with choice of chip or bread.

(I haven't ever actually put in the spinach - my friend had made it without when I first tried it and it was delicious, and I haven't added it in yet.)