Cowboy Caviar

A fresh and healthy snack you can eat like a salad or with tortilla chips.  It is also great to have at an end of the summer cookout.

Cowboy Caviar
1 (15oz) can black beans, drained and rinsed
2 cups frozen corn, thawed
2 dozen cherry tomatoes, quartered
1/2 cup red onion, petite diced
1/4 cup fresh cilantro, chopped

Dressing
1/4 cup olive oil
1/4 cup fresh lime juice
1 Tbl red wine vinegar
1 tsp salt
1/2 tsp pepper

Directions
In a medium size bowl combine beans, corn, tomatoes, onion, and cilantro
In a small bowl whisk olive oil, juice, vinegar, salt, and pepper
Pour dressing over vegetables and fold together to coat
Place in refrigerator for at least an hour for flavors to combine

Virginia Dip

Just in time for your super bowl party!  Something a little different to dip your cracker into.

Virginia Dip
Courtesy of {Linda Sackett}

2 blocks (16 oz) cream cheese
1/2 cup sour cream
1 pkg dried chip beef (or "corned beef"), chopped small
minced onion, to taste
garlic salt, to taste
1 to 2 Tbl butter
1/2 cup chopped pecans

Directions
Soften cheese
Mix with sour cream, beef, onion and garlic salt
Pour into pie plate
Saute chopped nuts in butter and spread on top of mixture
Bake at 350 degrees for about 20 minutes

Spinach & Artichoke Dip

This is one of my favorite appetizers.  You can serve it with tortilla chips like they do in a restaurant.  But my preferred way is to slice a baguette and lay them on a cookie sheet.  Brush each slice with a little extra virgin olive oil and toast in the oven at 350 degrees for about 5 to 10 minutes.

Spinach & Artichoke Dip

1 8 oz. pkg cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic salt, or to taste
1/2 tsp chili powder, or to taste
1/2 cup parmesan, grated
3/4 cup mozzarella, divided
1 small box frozen spinach, thawed
1 jar artichoke hearts, drained & chopped

Directions
In a medium bowl blend cream cheese, sour cream, mayonnaise, garlic salt and chili powder.
Stir in parmesan and 1/2 cup mozzarella
Remove thawed spinach from box and squeeze out excess water using paper towels.
Fold in spinach and chopped artichoke hearts.
Pour mixture into a small oven safe dish
Sprinkle with remaining mozzarella cheese
Bake at 350 degrees for about 15-20 minutes until hot and bubbly

Coconut Shrimp with Pina Colada Dipping Sauce

This is a take on Red Lobster's coconut shrimp, and I LOVE this dipping sauce. So good! These would be perfect for a party or just dinner one night.

Coconut Shrimp

4 to 6 cups canola or vegetable oil (for frying)

24 jumbo shrimp, peeled and deveined with tails on

1 1/2 cups all-purpose flour, divided

2 Tbl sugar

1/4 tsp salt

1 cup milk

2 Tbl pina colada mix

1 cup panko Japanese breadcrumbs

1 cup shredded coconut

Directions
Heat oil to 350 degrees in a deep fryer or large heavy skillet

Measure 3/4 cup of flour into a medium bowl

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt

Stir in milk and pina colada mix

Let batter stand for five minutes

In a third medium bowl mix panko breadcrumbs and shredded coconut

Dip each shrimp once in the flour, then wet batter, and then coat with panko/coconut

Place all shrimp on a plate until all of them are battered

Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or golden brown

Only fry about six at a time depending on your pan size (cooking too many will bring down the oil temp)

Remove shrimp to paper towels to drain
Sprinkle with a little extra salt if desired

Serve shrimp with dipping sauce

Pina Colada Dipping Sauce

1/2 cup sour cream

1/4 cup pina colada mix

1/4 cup crushed pineapple

2 Tbl granulated sugar

Sausage Cheese Balls

These are pretty old school.  I remember eating them when I was growing up.  I think they have stuck around because they are simple to make and taste good.  I like to serve them with a sweet honey mustard for dipping.

Sausage Cheese Balls

1 lb roll sausage
2 1/2 cups shredded sharp cheese
2 cups biscuit mix
1/2 cup water
1 tsp baking powder

Directions
Heat oven to 350
Combine ingredients in large bowl until blended
Shape into 1 inch balls (I use a cookie scoop)
Place on a lightly greased cookie sheet
Bake about 20-25 minutes or until golden brown

Sweet Honey Mustard
1/4 cup mayonnaise
1 Tbl spicy mustard
2 Tbl honey
1 tsp sweet pickle juice