Sweet Corn Tamale Cakes (copycat of Cheesecake Factory) – Janae Shearer

Salsa Verde
2	tomatillos, chopped
4	ounces mild green chilies
1	green onion
2	tablespoons fresh cilantro
1 1/4	teaspoons granulated sugar
1/4	teaspoon ground cumin
1/4	teaspoon salt
1	pinch ground black pepper
For Southwestern Sauce
1/2	cup mayonnaise
1	teaspoon white vinegar
1	teaspoon water
3/4	teaspoon granulated sugar
1/2	teaspoon chili powder
1/4	teaspoon paprika
1	pinch cayenne pepper
1	pinch onion powder
1	dash salt
1	dash garlic powder
For Tomato Salsa
1	medium tomato
1	tablespoon minced Spanish onions
1	tablespoon fresh cilantro, minced
1/4	teaspoon lime juice
1/2	small jalapeno, minced
1	dash salt
1	dash ground black pepper
For Cakes
1 1/2	cups frozen sweet corn
1/2	cup butter, softened
3	tablespoons sugar
1	pinch salt
1/2	cup corn masa harina flour (corn flour)
2	tablespoons all-purpose flour
For Garnish
1/4	cup sour cream
1/2	avocado, chopped
2	tablespoons cilantro, coarsely chopped

• < 60 mins Appetizers
• Low Protein Appetizers
• Grains Appetizers
• South American Appetizers
• Copycat Appetizers

1. Prepare salsa verde. Combine and Blend.
2. Prepare tomato salsa. Combine and Chill.
3. Prepare southwestern sauce. Combine and Chill.
4. Preheat oven to 400°F.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 cup portions of the mixture and form it into 3″ wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned. Assemble. Add Garnish.

Spinach Artichoke Dip – Sara Apke

1 c. mayonnaise
3/4 c. parmesan cheese - freshly grated
1/2 c. mozzarella
1/2 pkg. chopped frozen spinach
1/2 c. artichoke hearts - finely chopped
garlic to taste (powder or real)
Bake 350 degrees for 30 min.

Shrimp Appetizer – Megan Peterson

1 can small shrimp (drained)
1 jar cocktail sauce
1 8 oz. block of cream cheese
crackers

Mix cocktail sauce and shrimp.  Pour on top of soften cream cheese.  Serve with crackers.

Bacon Chestnuts – Tarryn Colson

Soy sauce
1 lb bacon
2 cans whole chestnuts
1/2 cup brown sugar
1/2 cup ketchup
toothpicks

Marinate chestnuts in soy sauce for at least 4 hours.

Cut bacon into thirds. Wrap one piece of bacon around each chestnut, securing with a toothpick. Bake in a 400 oven until cooked through and crisp, about 30 minutes. Drain off fat.

Combine brown sugar and ketchup and spread on chestnuts. Bake an additional 20 minutes or so, until caramelized.

Taco Dip – Amy Eyring

Use a 9 inch pie plate, or glass serving dish and layer from bottom to top:

One 8oz. Package of plain cream cheese, softened
1 can of chili with beans
1/2 onion, minced
1 oz. or 8 oz. jar of red peppers, cut into small pieces
1 package Monterey Jack cheese with jalapeno peppers

Bake at 350 for 20 minutes.  Serve warm with tortilla chips.