This recipe makes a very large batch of salsa. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Definitely enough for a party or other celebration, and we guarantee the bowl will be empty very soon.

INGREDIENTS

• 1 can (28 ounce) whole tomatoes with juice
• 2 cans (10 ounce) Rotel diced tomatoes and green chiles
• ¼ cup chopped yellow onion
• 3 cloves garlic, minced
• 1 whole jalapeno, quartered and sliced thin
• ¼ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• ½ cup fresh cilantro
• ½ whole fresh lime juice 

DIRECTIONS

Combine whole tomatoes, Rotel diced tomatoes and chiles, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like – I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour so that the flavors can combine. Serve with tortilla chips or cheese nachos. Also great over eggs, in burritos or on taco salad instead of dressing.

I was at a function in Dallas and found myself fortunate enough to get the following three recipes from a wonderful lady who ran her own catering business. I had to have them before I got on the plane that night.  They are a little more work than the other dishes, but they are perfect for impressing your guests at any dinner party!

Cucumber Canapés

Buy a loaf of Pepperidge Farm very thin wheat bread (white works, too).  Stack the bread (at least half the loaf) and cut off the crust. Then you’re going to cut the crustless pieces into two triangular pieces (a serrated knife works well for this).  Layer them onto a cookie sheet (only one layer) and bake  300° F for 15 to 20 minutes (it may take longer depending on your oven and elevation).  The goal is for them to be crunchy and golden, similar to Melba toast.  I usually do this step in advance and save them in a baggie to use later.

Lay the toast out on a plate and put a dollop of mayo (not Miracle Whip… too sweet) on each toast piece about the size of a nickel (it’s best to use your own judgment).  In the meantime peel a cucumber and thinly slice it into round pieces. English cucumbers are the best for this because they are slightly slimmer.

Put a slice of cucumber on each toast piece and sprinkle liberally with Jane’s Crazy Mixed Up Seasoning.

Don’t make them too far in advance because the mayo will make the toast soft and you want them to stay crunchy.  The trick is to put a dollop rather than spreading the mayo so it leaves more of the toast unexposed to the mayo.

Endive Boats

Begin by purchasing 4 pods of Belgium endive, washing them and peeling off each leaf.  The outer leaves will probably have a little too much stem still attached so you can cut that off.  There are going to be long leaves on the outer part and shorter ones as you get nearer to the center.

For the next part, you’ll need a carton of Boursin cheese spread. You’ll probably find it where they have the bleu cheese and the more exotic cheeses in your grocery store.  If possible, get the garlic and herbs version of the spread. It will be the consistency of cream cheese.

Fill each ‘boat’ with the cheese.  Get some seedless red grapes, cut them in half lengthwise and place them on top of the cheese.  I use about 1 grape (2 halves) per boat.  Done.  That’s it.  I use regular endive to garnish and put the left over grapes in the center to make it pretty.

I’ve put a lot of verbiage in my recipes but once you make them, you’ll see how easy they are and it will be a snap.

Jalapeno Bacon Wraps 

Buy whole jalapenos (as large and firm as possible), half them lengthwise, and de-seed them.  It’s best to this in a sink full of water because the jalapeno fumes can get intense.

Fill the halves liberally with whipped cream cheese and put them back together as a whole pepper.  Wrap the whole peppers in raw bacon (I use the thicker type and use one half of a piece of bacon per pepper) and secure it with a sturdy toothpick.  Put them in a Pyrex baking dish and set the oven to 400° F.

After the jalapenos start sizzling (typically about 10 minutes) you will want to turn them and possibly reduce the temperature to 375° F. This is not an exact science because it depends on how your oven cooks. The state of the bacon is usually a good indicator.  If you see the bacon getting over-cooked reduce the temperature; if it looks like it’s not cooking, raise it back up. You will definitely need to flip/turn them a few times while cooking.  These are a little more of a project, but your mouth will water and you will have your guests begging for more!