Cooking Mamas

Tried and True Family Recipes

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Spinach Dip

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Spinach Dip

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Spinach Dip

Served in a sourdough bread bowl, with your favorite crudités and crackers!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: American
Servings: 10

Ingredients

  • 1 (10 oz.) pkg. frozen chopped spinach thawed and drained
  • 1 ( 1.8 oz.) pkg. Knorr leek soup mix
  • 1 (4 oz.) can water chestnuts drained and chopped
  • 1 c. mayonnaise
  • 1 (16 oz.) cont. sour cream

Instructions

  • In a medium bowl, mix together all ingredients.
  • Cover and refrigerate 8 hours or overnight.
  • Hollow out a round loaf of sourdough bread and fill with dip. Serve with bread pieces, crackers or vegetables.

Spicy Thai Mussels

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Spicy Thai Mussels

Served with crusty French bread for sopping up the delicious broth!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Appetizers
Cuisine: Thai
Servings: 6

Ingredients

  • 5 lbs. Penn Cove Mussels de-bearded and rinsed
  • 1/3 c. dry white wine
  • 1/3 c. lime juice (3 limes freshly squeezed)
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 1 1/2 T. Thai red curry paste
  • 1 1/2 T. minced garlic
  • 1 T. Asian fish sauce
  • 1 T. granulated sugar
  • 2 c. fresh cilantro roughly chopped
  • lime wedges for garnish, optional

Instructions

  • Clean and scrub the mussels, remove the beards, and discard any open mussels.
  • In an 8-quart pot, boil the wine, lime juice, coconut milk, curry paste, garlic, fish sauce, and sugar over high heat, stirring for 2 minutes. Add the mussels, tossing to combine.
  • Reduce the heat to medium-high. Cover and cook the mussels, stirring occasionally until they open about 6 to 8 minutes. (Discard any unopened mussels.) Add chopped cilantro and toss with the mussels.
  • Serve the mussels in bowls, with lime wedges, and lots of crusty French bread for sopping up the delicious broth.

Notes

These mussels are spicy, but if you like more heat, add a little more Thai curry paste.

Spicy Pickled Carrots

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Spicy Pickled Carrot

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Spicy Pickled Carrots

Usually served with Mexican food, these spicy carrots add a delicious flavor to any meal.
Course: Appetizers
Cuisine: American, Mexican

Ingredients

  • 2 lbs. carrots peeled and sliced at an angle into 1/4 in. thick pieces
  • 5 cloves garlic peeled and diced
  • 1 1/2 c. white vinegar
  • 10 bay leaves
  • 8 peppercorns
  • 1 tsp. salt
  • 1 1/2 c. water
  • 6 oz. pickled jalapenos

Instructions

  • Heat oil in a large saucepan over medium heat and sauté the garlic.
  • Add vinegar, bay leaves, peppercorns and salt. Bring to a simmer and reduce heat to low. Simmer for 5 minutes.
  • Add water and jalapenos and bring to a simmer again for another 10 minutes. Let mixture cool completely.
  • Transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Discard bay leaves and peppercorns before serving.

Spicy Edamame Dip

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Spicy Edamame Dip

Deliciously light and healthy!!
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 4 cloves garlic unpeeled
  • 1 lb. shelled edamame beans
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. ground cumin
  • 4 T. olive oil
  • 1/4 c. fresh lime juice
  • 1/4 c. fresh cilantro finely chopped
  • Pita chips for dipping

Instructions

  • In a medium skillet over medium heat, roast garlic, turning frequently, until softened, about 15 minutes. Remove from heat, cool and slip off skins. Set aside.
  • Bring about 8 cups of water to a boil, drop in beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of cooking water before draining. Drain the beans and cool.
  • Transfer garlic to a blender and chop coarsely. Add beans, salt, cayenne pepper and cumin. Process in blender, adding reserved water a little at a time until smooth. (You may not need to add all of the water.) Add olive oil, lime juice and cilantro. Pulse to combine.
  • Serve with warm pita chips.

Smoked Salmon Cheese Ball

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Smoked Salmon Cheese Ball

A Northwest family tradition, this appetizer is always on our Holiday table, but can be served anytime!!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 1 (8 oz.) pkg. smoked salmon
  • 2 (8 oz.) pkg. cream cheese (original full-fat) softened
  • 3 green onions thinly sliced
  • 1/2 tsp. liquid smoke
  • 1/2 c. finely chopped pecans or walnuts

Instructions

  • In a medium bowl, combine the cream cheese, onions, and liquid smoke, once thoroughly mixed add in smoked salmon.
  • Form the mixture into a ball and roll in the chopped nuts.
  • Wrap the ball in plastic wrap and store it in the refrigerator until ready to serve.
  • Serve with your favorite assorted crackers.

Notes

To make the turkey: Use pretzel sticks for the feathers, a pepperoni stick for the neck, a whopper candy for the head, a candy corn for the beak, and candy eyes. "Glue" with chocolate frosting.

Skinny Taco Dip

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Skinny Taco Dip

A healthier version of my famous 7-layer dip! All the flavors without the guilt! Serve with baked tortilla chips!


Prep Time20 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 12

Ingredients

  • 1 (8 oz.) pkg. 1/3 less fat Philadelphia cream cheese softened
  • 1 (8 oz.) cont. reduced fat sour cream
  • 1 (16 oz.) jar mild salsa
  • 1 packet taco seasoning
  • 2 c. iceberg lettuce shredded
  • 2 lg. tomatoes diced
  • 1 c. reduced fat shredded cheddar cheese
  • 1 (2.25 oz.) can sliced black olives

Instructions

  • In a large bowl combine softened cream cheese, sour cream, salsa and taco seasoning, mix well with an electric mixer.
  • Spread on the bottom of an 8x8x2-inch glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
  • Cook's Note: Also great topped with jalapeños, scallions or avocados.

Salsa Fresca

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Salsa Fresca

Serve with warm tortilla chips or Fritos Scoops, more salsa per bite!!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 2 cloves garlic minced
  • 1/2 med. onion peeled
  • 2 jalapenos stemmed and seeded
  • 1/4 c. fresh cilantro leaves packed
  • 1 lb. firm, ripe tomatoes cut into quarters
  • 2 T. salad oil
  • Juice of one lime
  • Salt and pepper to taste

Instructions

  • Combine all ingredients in a food processor. Pulsate several times, to a chunky consistency.
  • Season salsa with salt and pepper to taste. Serve with warm tortilla chips or Fritos Scoops.

Quick Pizza Sticks

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Quick Pizza Sticks

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Quick Pizza Sticks

Cheesy herb breadsticks, a little taste of Italy in every bite!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Appetizers
Cuisine: Italian
Servings: 12

Ingredients

  • 1 (10 oz.) can refrigerated all ready pizza crust
  • 1 T. margarine or butter melted
  • 1/2 c. shredded provolone cheese
  • 1 T. grated Romano cheese
  • 1 T. fresh basil chopped or 1 tsp. dry basil leaves
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne pepper

Instructions

  • Heat oven to 425 degrees. Lightly grease large cookie sheet. Remove dough from can; unroll onto greased cookie sheet, forming 12x9" rectangle. Brush dough with margarine.
  • In small bowl, combine provolone cheese, Romano cheese, basil, garlic powder and cayenne pepper; mix well. Sprinkle evenly over dough.
  • With pizza cutter or knife, cut dough crosswise into 12, 1" wide strips. Cut rectangle in half lengthwise, forming 24 strips. Do not separate.
  • Bake for 10-13 minutes or until golden brown. To separate sticks, re-cut along perforations. Serve immediately. If desired, serve with warm pizza sauce.

Queso Dip

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Queso Dip

A wonderful cheese dip perfect for dipping tortilla chips or vegetables in!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 (10 oz.) can diced tomatoes with green chilies undrained
  • 1 (16 oz.) pkg. Velveeta pasteurized cheese cut into 1/2 in. cubes

Instructions

  • Combine tomatoes and Velveeta cheese in a 1 1/2 quart microwaveable dish, cover.
  • Microwave on high for 5 minutes stirring once during heating, or just until cheese melts. Stir and serve with tortilla chips or assorted cut-up vegetables.

Pineapple Cheese Ball

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Pineapple Cheese Ball

A big hit at any party!!
Prep Time1 hour
Total Time1 hour
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 2 (8 oz.) pkg. cream cheese softened
  • 1 (8 oz.) can crushed pineapple drained
  • 1/4 c. green bell pepper finely diced
  • 2 T. onions finely diced
  • 2 tsp. Lawry's seasoned salt
  • 2 c. pecan chopped and divided

Instructions

  • Combine cream cheese, pineapple, green bell pepper, onions, seasoned salt, and 1 cup chopped pecans, mix well.
  • Cover and refrigerate for 1 hour or until firm, then shape into a ball. Just before serving roll pineapple cheese ball in the remaining cup of pecans. Serve with assorted crackers.
  • Cook's Note: Make sure to drain the pineapple well.

Pigs in a Blanket

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Pigs in a blanket

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Pigs in a Blanket

Everyone's childhood favorite!!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 2 (8 oz.) cans refrigerated crescent roll dough
  • 1 (14 oz.) pkg. cocktail franks rinsed and drained
  • mustard optional

Instructions

  • Preheat oven to 375 degrees.
  • Divide dough into 8 triangles. Cut each triangle into thirds. Place 1 cocktail frank on narrow end of triangle; roll up. Arrange on ungreased baking sheets, pastry-point side down. Repeat with remaining dough and franks.
  • Bake franks until golden brown, 12 to 15 minutes. Serve with mustard, if desired.

Pickles in a Blanket

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Pickles in a Blanket

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Pickles in a Blanket

A fun appetizer to make with your children.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 12 thin slices Genoa salami
  • 1/3 c. whipped cream cheese
  • 12 mini gherkin pickles drained

Instructions

  • Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges.
  • Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style.
  • Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter.

Penn Cove Mussels

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Penn Cove Mussels

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Penn Cove Mussels

Penn Cove Mussels are the sweetest, meatiest, mussels you will ever eat! Serve as an appetizer or light dinner with crusty French bread for dipping!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 4 lbs. Penn Cove Mussels de-bearded and rinsed
  • 4 T. butter
  • 1/4 c. scallions or shallots chopped
  • 2 cloves garlic minced
  • 1 T. fresh parsley chopped
  • 1 T. fresh basil chopped
  • 1 c. dry white wine

Instructions

  • De-beard and rinse mussels.
  • Melt butter in a large saucepan over medium heat. Sauté scallions, garlic, parsley and basil, until the onions are translucent.
  • Turn heat to medium-high, add mussels and wine, cover with lid. Steam 5-6 minutes or until shells are open. Discard any mussels that do not open.
  • Serve in bowls with some of the nectar from the pan and crusty French bread for dipping.

Peach Salsa

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Peach Salsa

Top grilled chicken or fish with our fresh peach salsa or simply scoop it with your favorite tortilla chips!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 3 cups

Ingredients

  • 2 c. diced peaches or nectarines
  • 1/2 c. seeded & diced tomatoes
  • 1/2 c. diced red or yellow onion
  • 1/4 c. seeded & diced red bell pepper
  • 1/4 c. chopped cilantro
  • 1 jalapeno pepper seeded & finely diced
  • 1 tsp. grated fresh ginger
  • 2 tsp. olive oil
  • 2 T. fresh lime juice

Instructions

  • In a medium bowl, combine all ingredients. Cover and refrigerate for at least 30 minutes to allow the flavors to marry before serving.

Olive Tapenade

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Olive Tapenade

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Olive Tapenade

Serve with crackers, crusty bread, crudités or spread on your favorite sandwiches and Panini's.
Prep Time10 minutes
Total Time10 minutes
Cuisine: Italian
Servings: 1 cup

Ingredients

  • 1 c. Spanish green olives stuffed with pimiento OR black olives OR combination of both
  • 3 anchovies
  • 2 T. olive oil
  • 2 T. capers
  • 1 T. lemon juice
  • 1 T. parsley
  • 1 tsp. thyme
  • 1 clove garlic

Instructions

  • Pulse all ingredients in a food processor.
  • Serve in a decorative bowl or jar alongside your favorite crackers, crusty French bread or crudités.

Marinated Stuffed Olives

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Marinated Stuffed Olives

Jumbo olives stuffed with crumbled bleu cheese and feta then marinated in an Italian dressing!
Course: Appetizers
Cuisine: Italian
Author: Marilyn Beck

Ingredients

  • 4 cans jumbo pitted black olives drained
  • 4 oz. blue cheese crumbled
  • 4 oz. feta crumbled
  • 3 (7 oz.) pkg. Good Seasons Italian salad dressing mix
  • 1/4 c. vinegar
  • 1/2 c. vegetable oil
  • 3 T. water

Instructions

  • In a small bowl, mix blue cheese and feta together and stuff into olives.
  • To make marinade: Use a shaker or container with tight fitting lid, combine 3 packages of dressing mix, vinegar, oil and water, shake until well blended.
  • Put stuffed olives in a large Ziploc bag, pour marinade over olives and mix together. Marinate 1-30 days, keep refrigerated.

Mango Salsa

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Mango Salsa

Our colorful mango salsa is sweet, spicy, and absolutely delicious! Serve it with chips, on top of fish, tacos, or salads!
Course: Appetizers
Cuisine: Mexican
Servings: 3 cups

Ingredients

  • 3 ripe mangos diced
  • 1 c. diced tomatoes seeds removed
  • 1/2 c. diced red onion
  • 1 jalapeno seeded and finely diced
  • 1/4 c. chopped cilantro packed
  • 1 lg. lime juiced (about 1/4 c. lime juice)
  • 1 pinch salt and black pepper to taste

Instructions

  • In a medium bowl, combine diced mango, tomato, red onion, jalapeno, and cilantro. Drizzle with lime juice; gently toss to coat. Season with salt and pepper.
  • Store salsa in the refrigerator, covered, until ready to use. Pour into a serving bowl and devour!

Lumpia

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Lumpia

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Lumpia

Delicious homemade spring rolls.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizers
Cuisine: Thai
Servings: 8

Ingredients

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1 med. onion finely chopped
  • 1 carrot grated
  • 1/4 c. soy sauce
  • 2 1/2 tsp. black pepper
  • 1 1/2 T. garlic powder
  • 2 tsp. salt
  • 1 (16 oz.) pkg. spring roll wrappers
  • 1 1/2 quarts oil for frying

Instructions

  • In a large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest using your hands. Knead the meat in the bowl. Gradually blend in the soy sauce, black pepper, garlic powder, and salt until all ingredients are evenly distributed.
  • Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Repeat using the rest of the wrappers.
  • Heat the oil in a deep-fryer or heavy skillet to 375 degrees. Fry 3 or 4 lumpias at a time. Fry for about 3 or 4 minutes, turning once. Lumpias are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.
  • Cook's Note: I like to use hot mustard, sweet and sour sauce, soy sauce or ketchup for dipping