New Years Day Salsa

2 cans black eyed peas, rinsed and drained
2 cans Rotel diced tomatoes with chiles*
1 can shoepeg corn*
2-3 jalapeno peppers, diced and seeded (to taste)
1/2 bunch cilantro, finely chopped (to taste, it can be quite strong)
8 oz. zesty Italian dressing

Tyler's Ultimate Mashed Potatoes

Ingredients

* 4 pounds yukon golden creamer potatoes, peeled and cut into quarters
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Cinnamon Pecans

Ingredients

* 2 tablespoons unsalted butter
* 1/2 cup pecans halves
* 1/2 cup raw sliced almonds
* 1/4 cup sugar substitute (recommended: Splenda)
* 1/4 teaspoon ground cinnamon

Directions

Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

Kathy Mouth's cheese ball

Take 2 PA cheeses and 3 greens onions and 1 pkg of deli beef. Soften cheese in mixing bowl. Cut white tops off green onions and discard. Then chop up green part. Mix green part with cheese. Then chop up deli beef and add to cheese and onion mixture. Mold ever how you want and cover in crackers, nuts whatever.

spinach dip

1 pkg frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix
1 small can water chestnuts, chopped
1 1/2 cups sour cream
1 cup mayonnaise

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

mini-oreo cheesecakes

1 package Oreo Cookies
2 (8 oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
Foil or paper muffin cups

Instructions:
Preheat oven to 325 degrees F.

Place foil or paper muffin cups in a muffin pan.

Split cookies in half. Put the side of the cookie that has more icing in the foil or paper muffin cups, icing sides up. Reserve the remaining cookie halves and set aside.

Beat together the cream cheese, sugar, vanilla, and eggs. Spoon mixture into the muffin cups about 3/4 of the way up. Crush the remaining cookie halves and sprinkle over tops. Bake in preheated oven for 20-25 minutes. Let cool, then refrigerate for 1 hour or overnight. Enjoy!!!

spiced cranberries and almonds

* 3/4 stick unsalted butter
* 1/2 cup packed light brown sugar
* 1 tablespoon maple syrup
* 1 teaspoon ground cinnamon
* 2 teaspoons pumpkin pie spice
* 2 cups dried cranberries
* 3 cups almonds
* 1/2 cup unsweetened coconut flakes

Directions

Preheat oven to 350 degrees F.

Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.

Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.