Corn Salsa

• 2 large ears corn
• 1/4 red onion, diced
• 2 ripe tomatoes, seeds slightly removed and diced
• 1 serrano or jalapeño pepper, seeded and minced
• sea salt and ground black pepper to taste
• juice of one lime
• 1/3 cup fresh cilantro, chopped

1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

Pumpkin Dip

Pumpkin Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• Gingersnap cookies

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups. 

Guacamole

• 4 ripe avocadoes
• Juice of 3 limes
• 1/4 cup chopped white onion
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper
• 2 plum tomatoes, chopped
• Tortilla chips, for serving

Directions

1. Pit and peel the avocados. 
2. Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. 
3. Fold in the tomatoes and serve with tortilla chips.

Lahr's Salsa

2-3 jalepeno peppers
4 c. bell peppers
2 c. onion (mix sweet/red onions)
12 c. roma tomatoes
1 c. white vinegar
1/2 c. sugar
4 teaspoons salt
3 teaspoon minced garlic

Wash and pulse tomatoes in food processor.  Boil and simmer with vinegar, sugar, salt, and garlic until tomatoes are soft and tender. Add remaining vegetables and simmer 15 minutes. If there is too much liquid, drain some of it. Pack in jars. Hot water bath for 20 minutes.

Crockpot Buffalo Chicken Dip

• 2½ C cooked, shredded chicken (rotisserie chicken works well)
• ½ C hot sauce
• 8 oz ⅓ of the fat cream cheese
• ½ C ranch dressing, homemade or store bought
• ½ C cheddar cheese shredded
• ½ C feta or blue cheese crumbles

1. Stir together all ingredients until well-combined in crock pot.
2. Cook on low for 1½ hours or until cheese is melted and dip starts to bubble on edges. Stir occasionally to ensure even cooking.
3. Serve with your favorite chips, crackers, and veggies.