Submitted by Gail Junion-Metz 

This sweet and savory summer salsa is great over fresh fruit or on top of a salad. It’s also great on top of grilled pineapple rings or top lemon or lime sherbet with it for a chilly summer dessert. 

• 1 C. seedless watermelon, chopped
• ½ C. seedless red grapes, chopped into quarters
• 4 tsp. fresh basil, finely chopped
• 4 tsp. fresh mint, finely chopped
• 1 Tbsp. balsamic vinegar

• ¼ C. water
• ¼ C. sugar
• ¼ tsp. vanilla extract (or ¼ vanilla bean scraped)

Make vanilla syrup first. Combine water and sugar. Bring to a boil. Remove from heat and add vanilla. Let cool, then chill in fridge for at least 30 minutes. Combine watermelon, grapes, basil, mint and balsamic. Drizzle vanilla syrup over mixture. Cover and chill for 30 minutes before serving.

Submitted by Gretchen Karslake
 

This simple and absolutely tasty salsa is a wonderful variation that you will enjoy with Mexican food, or just with taco chips. It’s a great appetizer to take along to a get-together, picnic, or just to make when watching TV with friends.

•  1 15 oz. can of black beans
• 1 15 oz. can of white shoepeg corn
• 1 ½ avocados
• 1 fresh jalapeno pepper
• 1/3 C. red onion
• Fresh chopped cilantro (to taste)
• ½ tsp. cumin
• ½ tsp. salt
• 3 Tbsp. fresh lime juice

 Drain and rinse both beans and corn. Dice avocados and mince onion. Remove seeds from jalapeno pepper, then dice. Mix all together along with the rest of the ingredients. Refrigerate until ready to serve.

This is a Christmas Eve classic at Linda Hundt's vast buffet table. Enjoy with crusty bread or butter crackers.

• 1 8 oz. cream cheese – softened
• 2 oz. blue cheese - softened
• 1 small jar of Old English Cheese Spread –softened
• ¼ C. of minced green onions
• ¼ tsp. fresh rosemary finely minced
• 1 tsp. worcestershire sauce
• Garlic salt to taste
• 1½ C. chopped honey roasted nuts

Mix all ingredients except for nuts with mixer until completely blended. Mold mixture in log shape and roll in nuts. Refrigerate until ready to serve.