Zucchini Hummus

From Tiffany Howard

Zucchini Hummus

1 – 15 oz. can chickpeas, drained and rinsed

1 cup coarsely chopped zucchini

1 clove garlic, chopped

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ tsp. salt

Fresh ground pepper

¼ cup olive oil

1-2 tsp. lemon juice

Combine all the ingredients in a food processor and pulse until desired consistency is reached.  Serves 4.  Serve with pita bread, grilled tortillas, or vegetable sticks for dipping.

Saucy Hot Dogs

2-3 lbs all-beef hot dogs
10-oz jar grape jelly (about 1 cup)
1/3 cup prepared mustard
¼ tsp dry mustard

1. Cut hot dogs into ½” slices/ Place in slow cooker.
2. Mix remaining ingredients together and pour over hot dogs.
3. Cover and cook on Low for 2 hours.
4. Serve on rolls or over cooked pasta.
(Also works well as snack item on toothpicks)

Crock size: 2qt

Mushroom/Yoghurt Dip

By: Sarah Asp

2 tablespoons olive oil

4 cloves of garlic, crushed

8 green onions, finely chopped

1 lb. of button or small mushrooms, chopped

12 oz. of natural plain yoghurt

4 tablespoons of fresh thyme

2 teaspoons ground cumin

Heat the oil in a frying pan. Add the garlic and onions and cook for 3 minutes over medium heat. Add the mushrooms and cook for 5 minutes. Remove from heat and drain any excess liquid. Transfer to a bowl and add the yoghurt, thyme and cumin. Stir

Avocado Feta Salsa

Tami Roberts

2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Apple Berry Sasla and Cinnamon Chips

Kym Harvey

Mix the following and chill:

Fresh or frozen strawberries, chopped finely
3-4 kiwi, chopped finely
3-4 granny smith apples, chopped finely
1 T lime juice
sprinkle of brown sugar
2 T apple jelly (can also use strawberry jelly)
juice from 2 oranges or 1/8 C orange juice (optional)

Use 1 package of tortillas. Spray tortillas with water on both sides and sprinkle with cinnamon sugar. Bake whole tortillas at 400 degrees for about 10 minutes. Use kitchen scissors to cut tortillas into triangle slices (pizza style). Don't let tortillas sit too long on the cooking sheet or they will stick to the bottom. Cut chips and let them sit until they are crispy. Dip chips in salsa and enjoy!

Annie's Fruit Salsa and Cinnamon Chips

Tami Roberts

Mix in a large bowl and chill for at least 15 minutes:

2 Kiwis, peeled and diced
2 Golden Delicious Apples, peeled, cored, and diced
8 oz raspberries
1 lb strawberries
2 Tbsp white sugar
1 Tbsp brown sugar
3 Tbsp fruit preserves, any flavor

Serve on Cinnamon Chips

10 flour tortillas
butter flavored cooking spray
2 C cinnamon sugar

Preheat oven to 350 degrees F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with cinnamon sugar and spray again with cooking spray. Bake 8-10 minutes. Cool 15 minutes.

Spicy Corn Dip by Rachel Crawford

In a medium bowl mix the following:

1 (8 oz) container sour cream
1 C mayonnaise
1 (11 oz) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 oz) can diced green chiles
1 1/4 C shredded cheddar cheese