Festive Salsa

For our holiday feast, our mom suggested we add this appetizer to the already ginormous menu. And boy, are we glad she did. It's scrumptious!!

Festive Salsa

1 small bag cranberries
1 bunch green onions, root end removed, cut in half
1 jalepeno pepper, seeds and membrane removed
1/2 bunch cilantro (optional), we used parsley flakes (fresh parsley would have been better)
1/4 c sugar
1 8 oz cream cheese
Crackers for serving

Mix cranberries, green onion, pepper, cilantro or parsley, and sugar in food processor until well incorporated.

Store in refrigerator until ready to serve, best if overnight.

Pour over cream cheese and serve with crackers (wheat thins are our favorite)

p.s.  Mom got this recipe from her friend Cindy Shaw

Thanksgiving Feast - Appetizer - Buffalo Chicken Dip

Every year we set out the veggies and dip and another appetizer like this one.  We like to make them first so we have snacks while we cook and the guys have something to munch while they watch football.  It's very 1954 when we do this meal.  Women in the kitchen, men on the couch.  But we wouldn't have it any other way!!

This is one of the parts of the meal that we will switch out year over year. 

Enjoy one of our favorites!

Buffalo Chicken Dip

3/4 c celery, diced
16 oz cream cheese
3 oz hot sauce (we use Frank's Red Hot)
2 cans (12.5 oz each) canned chicken, drained
1 c ranch dressing
1 large bag of shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Mix celery, cream cheese, and hot sauce in a medium sauce pan on low until smooth.  
3. Add chicken.  Mix well.  
4. Add ranch dressing and 1.5 cups of cheese off heat and stir well.  
5. Pour mixture into 9"x13" pan.  
6. Add remaining cheese on top.
7. Bake at 350 degrees for 30 minutes.

Serve with chips or crackers (we like Triscuit)

Thanksgiving Feast - Appetizer - Veggies and Dip

If our Dad is in attendance of our Thanksgiving Feast (or Holiday Feast, depending on if it's Thanksgiving, Christmas or New Years when we cook it) this recipe has to be also.  We don't know where it originated, but it is tasty!

Some people in our family don't like this dip (*gasp*), so we put out ranch as well. 

Veggies and Dip

Cut up celery, carrots, broccoli, cauliflower, bell peppers, or any other veggie you would like to use for dipping.  Include dill pickles, sweet pickles and black olives to complete the "relish tray".

Fiesta Dip

1 bottle of chili sauce (Do not use generic brand.  We tried it once and it was NOT good.)
8 oz cream cheese, softened
2 tbsp milk
1 tbsp onion flakes
2-3 dashes Tabasco sauce

Mix well and chill before serving.

**Update 11/6/2013 - Our Aunt Gloria (one of our most devout supporters) shed some light on the history of this recipe!  HOORAY!  She got it a long time ago from her friend, Marg, and it's official name is "Fiesta Dip".  She uses the blender to mix it into a really smooth texture (good idea - less elbow grease!)  She told us that our Aunt Sheila really liked it, too.  Thanks, Aunt Gloria.  We appreciate you!  XOXO