Jezebel Sauce

From Allrecipes.

1 jar (10 oz.) apple jelly
1 jar (10 oz.) pineapple fruit preserves
1 jar (8 oz.) prepared horseradish
1 Tbsp. ground dry mustard
1 tsp. cracked black pepper
1/4 tsp. crushed red pepper, optional

In a small bowl, mix together all ingredients. Cover and refrigerate 8 hours, or overnight, before serving. 

To serve, spread cream cheese on a serving plate. Top with the sauce. Serve with crackers.

Trader Joe's Lentil Dip

From Amber's Kitchen.

3 mini cucumbers, chopped

Half package (17.63 oz.) of Trader Joe’s steamed lentils (or 1 C. cooked lentils)

1/2 C. crumbled feta cheese

14.5-oz. container of bruschetta sauce

Blue tortilla chips

Mix everything together in a medium bowl. Serve with tortilla chips.

Sausage Balls

From @cookinginthemidwest on Instagram.

2-1/2 C. pancake mix (like Hungry Jack or Bisquick)

2 C. shredded cheddar cheese
1 lb. breakfast sausage
1/4 C. milk

Preheat oven to 350 degrees. In a mixer, mix together pancake mix, cheese, sausage, and milk.

Once everything is well combined, use a cookie scoop to scoop mixture into balls.

Place sausage balls on a parchment-lined sheet pan.

Bake for 20-30 minutes. Dip in syrup or jelly.

Chorizo Queso

From @cookinginthemidwest on Instagram.

2 C. pepper Jack cheese, shredded

1 C. white cheddar cheese, shredded

8 oz. (one block) cream cheese, cut into cubes

8 oz. (half block) Velveeta cheese, cut into cubes

1 can (12 oz.) evaporated milk

1 can (16 oz.) refried beans

1-2 pkg. (14 oz.) chorizo (any combination of pork or beef), cooked and drained from fat

Spray a slow cooker with cooking spray. Add all ingredients to the slow cooker. Cook on low for a few hours, stirring occasionally once everything starts melting.

Serve with chips and pico de gallo.

Note: Cook chorizo over medium to medium-high heat for about 6-9 minutes or until internal temperature is 160 degrees.

Sausage-Stuffed Mushrooms

From the Jimmy Dean website.

2 lbs. large mushrooms, stems removed and reserved
1 pkg. sausage
1 clove garlic, minced
4 oz. cream cheese, cubed, softened
3/4 C. dry Italian bread crumbs, divided
1/2 C. (2 oz.) grated Parmesan cheese, divided
1/4 C. chopped fresh parsley
1 Tbsp. olive oil

Preheat oven to 350 degrees. Finely chop enough mushroom stems to measure one cup; discard any remaining stems. Place mushroom caps, rounded sides down, in lightly greased shallow baking pans.

Cook sausage, chopped stems, and garlic in large skillet over medium-high heat for 8-10 minutes, or until sausage is thoroughly cooked, stirring frequently; drain. Return cooked sausage to skillet. Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, and parsley; mix well. Spoon into mushroom caps.

Combine remaining breadcrumbs, remaining Parmesan cheese, and oil; sprinkle over mushrooms.

Bake 20 minutes, or until mushrooms are tender and stuffing is lightly browned.

Notes: Stuffing may be prepared ahead of time and refrigerated. Let mixture come to room temperature to make it easier to stuff the mushrooms.

Zucchini Tots

My friend Natalie passed along this recipe from The Two Bite Club. Delicious and healthy!

1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper

Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.

Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.

Cheesy Ranch Tater Tots

From Fantastic Family Favorites. Tastes like a loaded baked potato.

1 32-oz. bag frozen tater tots (or French fries)
1 C. sour cream
1/2 C. Ranch dressing
1/4 C. milk
1 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/4 C. green onions, sliced
Salt and pepper

Cook tater tots according to package directions. While tater tots are baking mix sour cream, dressing, and milk in small bowl. Spread three-fourths of the sour cream sauce onto a rimmed baking sheet. Arrange cooked tots on top of sauce. Drizzle remaining sauce on top. Sprinkle cheeses, bacon, and green onions on top. Place under broiler until cheeses are melted. Serve immediately.

Notes: I use Ore Ida extra crispy tater tots, Daisy sour cream, Ken's Steak House Ranch dressing, and Oscar Mayer Real Bacon Recipe Pieces.

Artichoke Mushroom Caps

This recipe is from Taste of Home. It's like spinach artichoke dip, but in a mushroom cap.

1 pkg. (3 oz.) cream cheese, softened
1/4 C. mayonnaise
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and finely chopped
1/4 C. grated Parmesan cheese
2 Tbsp. finely chopped green onions
20-25 large fresh mushrooms, stems removed
1/4 C. seasoned bread crumbs
2 tsp. olive oil

In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese, and onion. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. Bake at 350 degrees for 25-30 minutes.

Note: The bread crumb topping is optional.

Variation: Next time I want to try adding chopped spinach.

Cheese Roll

I only remember my mom making these cheese rolls around Christmastime--either as appetizers for parties or gifts for our neighbors. The cheese rolls are best accompanied by Ritz crackers.

1 8-oz. package cream cheese, softened
8-oz. grated sharp cheese
1 Tbsp. dry onion flakes
3 tsp. mayonnaise
1 level tsp. horseradish
1 tsp. garlic salt

Mix all ingredients together until well combined. Form into a log-shaped roll. Refrigerate until firm. Before serving, sprinkle cheese roll with paprika. Makes two cheese rolls.

Herb-Stuffed Mushrooms

For four years I lived in a suburb of Detroit, Michigan. Two friends from work and I all moved away from Detroit around the same time. Kim moved to Missouri to pursue a graduate degree; Nathalie transferred to the New York office; and I moved to Utah. Shortly before we all left, we had dinner together. Kim made a fabulous white chocolate strawberry cheesecake and these yummy appetizers.

1 8-oz. package cream cheese, softened
2 Tbsp. mayonnaise
2 Tbsp. chopped fresh parsley
2 Tbsp. grated parmesan cheese
1 Tbsp. chopped green onions
1 Tbsp. dry ranch dip mix
2 containers mushrooms, washed and stems removed
1/2 C. crushed herb stuffing mix
4 Tbsp. butter, melted

Preheat oven to 350 degrees. Combine cream cheese, mayonnaise, parsley, parmesan cheese, green onions, and ranch dip mix in bowl. Blend well. Stuff mushrooms with cheese mixture. Dip top of filled mushrooms into crushed stuffing. Place mushrooms into oven pan and drizzle melted butter over the top. Bake for 30 minutes. Cool slightly.

Note: A few years ago my sister was a Weight Watchers points nazi, so I had to lighten up this recipe. Instead of dipping the mushrooms in the stuffing and drizzling with butter, I put the mushrooms in the pan, spray with Pam, and then sprinkle the stuffing over the top. You could also forego the stuffing and butter altogether.

Variation: The original recipe I received was double that shown above so there was always leftover cheese mixture. One time my brother served the leftovers as a dip. Mmmm! It is especially yummy with Wheat Thins. He also dices up the mushroom stems and adds them back to the dip.