All-Pro Appetizers
The potatoes help make these little ball shaped appetizers filling, the cayenne pepper gives it touchdown-scoring zing!

4 Idaho potatoes, peeled, boiled and mashed
1 (10 ounce) package frozen chopped spinach, thawed
and drained
2 eggs
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 cup grated Pepper Jack cheese
1/2 cup flour, divided
salt and freshly ground pepper
lemon juice
Thyme sprigs (optional)

Lightly coat a baking sheet with cooking spray; set aside. In a medium bowl, combine the potatoes, spinach, and eggs. Beat with mixer until well blended. Season mixture with nutmeg and cayenne pepper. Add the cheese and four Tablespoons flour, stir until well blended. Spread remaining flour onto a glass plate and season with salt and pepper. Using 2 teaspoons form spinach mixture into 1-inch balls.

Drop spinach balls onto the flour-covered plate. Roll balls in the flour to coat and place on the prepared baking sheet. Place the tray in the refrigerator for 20 minutes before baking. Preheat oven to 450º Remove balls from the refrigerator; spray them lightly with cooking spray. Bake for 12 to 14 minutes or until golden brown and firm to the touch. To serve, sprinkle lemon juice over top and garnish with thyme, if desired. Serves 12.

2 refrigerated piecrusts (11-inch rounds)
4 ounces cream cheese
2 tablespoons salsa
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup finely chopped cooked chicken
2 Tablespoons fresh chopped cilantro (if desired)
1 egg, beaten
additional salsa

Remove piecrusts from package, let stand at room temp. for 15-20 min. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add salsa, cilantro, salt, cumin, and garlic powder; stir until smooth. Stir in chicken; remove from heat.

Unfold piecrust; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3- inch rounds using biscuit cutter or drinking glass. Reroll piecrusts scraps to equal 20 rounds. Preheat oven to 425º. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal. Place 10-12 empanadas on foil-lined baking sheet; brush lightly with egg. Bake 16-18 min. or until lightly browned. Serve with salsa. Makes 20 rounds or 10 servings.

2 sticks margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoons salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream

Frosting
1 stick margarine
6 Tablespoons milk
4 Tablespoons cocoa
1 teaspoon vanilla
powdered sugar (approx. 2 cups)
1 cup chopped nuts

Preheat oven to 375º. In saucepan bring margarine, water and cocoa slowly to a boil. Let cool. Add margarine, water, and cocoa mixture to flour, sugar, salt and baking soda in medium bowl. Finally, add eggs and sour cream; using a mixer, mix well. Grease a sided cookie sheet. Pour cake batter onto sheet. Bake for 25 min. Careful not to over bake.

Frosting: On stovetop, melt 1 stick margarine, milk, cocoa and vanilla, then slowly add the powdered sugar till desired consistency. Mixing well, add nuts.