Baby BLT's

Cut rounds of sourdough bread, lay them on a cookie sheet and toast under broiler. Turn them over and top each piece with a slice of cherry tomato, salt and pepper, a dollop of mayonnaise and a piece of bacon on top.

Seeded Pita Crisps

2 pita breads
olive oil spray
2 tsp. sesame seeds
2 tsp. poppy seeds
1 tsp. parmesan cheese
a sprinkle of paprika
salt and freshly ground pepper

Preheat oven to 350 degrees. Cut pitas into 8 wedges, then separate each wedge into 2 pieces. Arrange on baking sheet and spray lightly with olive oil; sprinkle all other ingred. evenly over tops. Bake for 10 minutes.

Fried Green Tomatoes

2/3 C. yellow cornmeal
2 Tbsp. brown sugar
2 lrg. green tomatoes
2 eggs, beaten
1/2 C. flour

Mix together cornmeal and sugar. Cut tomatoes in 1/4" slices. Beat eggs; put flour in another dish. Dip tomatoes: egg - flour - egg - cornmeal. Fry till brown in vegetable oil. Serve with salt and pepper and lemon wedges.

Zucchini Sticks

1/2 C. + 1 Tbsp. bread crumbs
1/4 C. parmesan
1 1/2 tsp. fresh oregano, finely minced
3 medium zucchini
olive oil spray
freshly ground black pepper

Preheat oven t 475 degrees. Combine bread crumbs, parmesan & oregano on a plate. Cut squash into evenly sized spears. Put them on a baking sheet in one layer, spray them with olive oil. Turn them all over & spray again. Roll each in crumb mixture and back to oiled baking sheet. Bake 8-10 min. till brown. Serve hot.

Tomato Salsa

5 medium vine-ripened tomatoes
1/2 tsp. salt
5 green onions, minced
1 jalapeno pepper, seeded & minced
2 tsp. minced cilantro
2 tsp. balsamic vinegar
2 tsp. olive oil
pepper and salt, to taste

Core and dice tomatoes into medium bowl - add salt and let sit 1/2 hour; pour off juice. Add green onions, jalapeno peppers (wash your hands after touching seeds) & rest of ingredients. Chill. Serve with tacos, quesadillas, steak, fish, chicken, and chips.

Bruschetta

First make the crostini or fettuntas. Cut a French bread baguette into 1/3" slices - either broil until crisp or rub bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. Choose from topping or serve plain with a dip.

Bruschetta:

You can spread crostini with soft goatcheese, then broil, then pile on the tomato mixture.

1 C. fresh summer tomatoes, minced and drained
2 Tbsp. fresh basil, slivered
2 Tbsp. green onion, minced
1 clove garlic, minced
1 Tbsp. olive oil
a splash of balsamic vinegar
pinch of red pepper flakes (opt.)
salt and pepper
whole basil leaves

Mix everything together and allow to sit at room temperature for 1 hour or more - strain some of the excess juice before serving. Pile mixture onto crisps, top with a fresh basil leaf.

Cheese Biscuits

1/8 tsp. salt
1/4 lb. butter, softened
1/2 lb. sharp cheddar, grated
1 C. flour
dash of tobasco

Preheat oven to 350 degrees. Mix all ingredients together with fingers - roll into balls. Bake on ungreased cookie sheet 15 minutes until light brown. Serve hot.

Artichoke Dip

8oz. cream
1 C. sour cream
1 C. mayo
1 C. fresh parmesan
2-14oz. cans artichoke hearts...western family chopped
2 cloves garlic...I usually just use garlic salt..I don't like having garlic in my house. ;)
1/2 Tbsp. dill weed

Bake until crusty

SALSA - Jana Harris

2- 24oz. cans of whole tomatoes
7oz. can diced green chilies
1 diced green pepper
1 diced red onion
1 Tbsp. course ground black pepper
California style blend garlic salt

Blender:

1 whole can and half of everything else. Put onions on very top. pulse. Add seasoning with whisk last.

Pine Cone Dip Cheese Ball

1 pkg. cream cheese
1/2 C. mayonnaise
5 strips bacon cooked, cooled, and broken up
2 T. green onion
1/2 tsp. dill weed
1/8 tsp. pepper

Combine and refrigerate - then mold into shape and cover with smoked almonds.

7-Layer Bean Dip (maybe 8 layers, maybe 9...)

1st layer - Bean Dip
2nd layer - Guacamole or cut up avocado
3rd layer - Sour cream
4th layer - Green onions...I would skip this layer and would LOVE it if everyone else did too.
5th layer - Tomatoes
6th layer - Black olives
7th layer - Cheddar Cheese
8th layer - Browned Ground Beef
9th layer - Green chiles, chopped, drained
10th layer - Pace Picante Sauce
11th layer - I think you get the idea...

Ingredients:

2 cans bean dip (mildor hot)
2 cans guacamole (or a couple ripe avocados)
1 bundle of green onion, chopped...if you have to
2 tomatoes, chopped(drained)
1 can black olives
8 oz. package cheddar cheese
16 oz. sour cream
1 pkg. taco mix
1 extra lg. bag of tortilla chips

Antipasto Vegetable Pizza - Pampered Chef

2 pkgs (13.8oz. each) refrigerated pizza crust
1 Tbsp. olive oil
1 C. (4oz.) grated provolone cheese
1 jar (6-7.5oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, pressed
1/2 C. pitted ripe olives
1 sm. yellow squash or zucchini
2 plum tomatoes
2 Tbsp. chopped fresh parsley
Toasted pinenuts optional

1. Preheat oven to 400 degrees. Unroll both packages of dough side by side over bottom of pan, trimming excess dough even with long sides of pan. Brush oil over dough. Bake 16-18 minutes or until golden brown. Remove from oven, sprinkle cheese over hot pizza crust.

2. Drain artichoke marinade into a bowl. Add italian seasoning and garlic. Whisk. Coarsely chop artichokes and olives, add to bowl. Cut stem from squash, cut squash crosswise into quarters. Slice tomatoes in half, scrape out seeds, and dice. Add artichokes, olives, squash and tomatoes to bowl, mix well.

3. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares and serve.

Makes 12

Frozen Fruit Cocktail - grandma's

My grandmother makes this for every Thanksgiving and Christmas. We eat it before our meal...and it's always delicious and refreshing.

Juice 4 oranges and 3 lemons
Add 1 tall can crushed pineapple in syrup
mix in 2 C. sugar
Dice 3lbs (10) peaches
Cut up 1/3 cantaloupe (dice)
maraschino cherries - choose amount
Freeze in pint bottles (about 7)
When serving add sprite, or cherry 7-up and sliced bananas