Nacho Cheese Sauce

Original recipe found here

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 8oz block sharp cheddar cheese, grated
• 
  

1. Melt the butter in a medium size skillet over medium heat.
2. Once the butter is melted add the flour.
3. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
4. Add the milk to the skillet and continue whisking.
5. Once the milk is incorporated, raise the heat to high and bring to a boil.
6. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
7. Add the cayenne pepper and salt and whisk to combine.
8. Turn off the heat, and remove the skillet from the stove**. Add the cheese and gently stir, allowing the cheese to melt.
9. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.

Roasted Red Pepper Dip--Our Best Bites

7oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese(3/4 lb)
8oz cream cheese (I use low-fat) 
3/4 C mayonnaise
2 T minced onion 
3 cloves garlic, minced 
1 T Dijon mustard
1 cup of frozen or canned corn (optional)

1) Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.

2) In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese, diced peppers, and corn (if using). Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.

Artichoke Dip

14.5 oz can of artichoke hearts, roughly chopped

1/2 cup mayo

1/2 cup parmesan cheese

1/4-1/2 cup shredded mozzerella cheese

1 tsp garlic powder

pepper to taste

Combine all ingredients. Spray 8x8 or 99 baking dish. Bake at 375 degrees for 20-30 minutes until golden brown. Serve with baguette bread or crackers.

Mom's Stuffed Mushrooms

1 pound stuffing mushrooms

1/2 cup Italian seasoned bread crumbs

1/4 cup romano cheese

garlic powder

1/4 tsp salt

1/8 tsp pepper

olive oil

1) Clean mushrooms, and carefully remove the stems. Place stems in food processor bowl. Pat mushrooms dry.

2) Add the bread crumbs, romano cheese, garlic powder, salt, and pepper to the stems. Food process until everything is finely combined.

3) Arrange mushrooms in baking dish. Fill each mushroom with stem mixture, pushing it in so it's "packed" in.

4) Drizzle olive oil over each stuffed mushroom.

5) Bake at 350 degrees for 15-25 minutes (baking time depends on size of mushrooms). You want the mushrooms to be dark in color and really soft.

BLT Dip

16 oz. Sour Cream (regular or light)
16 oz. mayo
15-20 grape tomatoes or cherry tomatoes
1 cup cooked crisp bacon, broken into small pieces

1) Cut each tomato in half, and remove the seeds using a paring knife and running water. You don't have to be exact with this, just get out as many of the seeds as you can.
2) Dice the seeded tomatoes into small pieces (I cut each half into 4 or 6 pieces).
3) Mix all 4 ingredients together well, and refrigerate for at least 2 hours, up to 24 hours. The longer it sits in the fridge, the better mixed the flavors become.
4) Serve with crackers. We love using the Club Cracker minis.