Avocado Ranch Dipping Sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

1. Smash avocado.
2. Combine all ingredients and mix well.
3. Keep refrigerated.

Southwestern Egg Rolls

3 chicken breast halves, cooked - either shred or cube
2 Tbs red bell pepper, minced
2 Tbs green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 Tbs frozen spinach, thawed and drained
2 Tbs diced jalapenos
1/2 Tbs parsley, minced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash of cayenne
3/4 cup Monterrey Jack cheese, shredded
5 8" flour tortillas


1. Heat 1 Tbs vegetable oil in a medium saucepan over medium heat.
2. Stir in green onion and red pepper.
3. Cook and stir 5 minutes, until tender.
4. Mix chicken into the pan with onion and red pepper.
5. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
6. Cook and stir 5 minutes, until well blended and tender.
7. Remove from heat and stir in Monterrey Jack cheese so that it melts.
8. Wrap tortillas with a clean, lightly moist cloth.
9. Microwave on high approximately 1 minute, or until hot and pliable.
10. Spoon even amounts of the mixture into each tortilla.
11. Fold ends of tortillas, then roll tightly around mixture.
12. Secure with toothpicks.
13. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

14. In a large, deep skillet, heat oil for deep frying to 375°F (190°C).
15. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.
16. Drain on paper towels before serving.
OR
14. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Bacon Cheddar Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
¼ cup real bacon pieces or 4 slices bacon, crisply cooked/crumbled
½ cup finely shredded Cheddar cheese (2oz)
¼ cup chopped green onions (if desired)


1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles, press each into 12X4 inch rectangle, firmly pressing perforation to seal.
2. Sprinkle each with bacon, cheese, and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Bob's Bean Dip

From James Crane's friend, Bob Crandall

2 cans, large refried beans
1 onion, chopped
2 slices bacon, cut in small pieces (optional)
1/3 pound grated cheese
½ cup Homemade Chili Sauce (optional)
2 tsp chopped jalepeno pepper (canned or bottled)
1 tsp jalepeno juice (from above)
1 tsp sweet basil
½ tsp oregano
½ tsp chili powder (or more...to taste)
¼ tsp cumin powder (or less...to taste)

1. Brown bacon and saute chopped onion in bacon grease until onion is clarified.
2. Add remaining ingredients, except cheese and heat on medium low heat until mixture is hot.
3. Add cheese and stir occasionally to make sure it does not burn on bottom of pan. (I like to put the bean dip into a crock pot to simmer and serve it, or a double boiler sauce pan can be used.)
4. Serve warm with tortilla chips. Refrigerate left-overs.



HALLOWEEN BEAN-DIP PICTORAMA

Make recipe for bean-dip as shown above. Pour into a 12 x 18 cookie pan or two 9 x 18 cookie pans. Allow to cool before placing other foods on top, or refrigerate until cooled.

SKY Mix a few drops of blue food coloring into one cup of sour cream. Spread evenly over about ½ of cookie sheet(s) in a landscape position. I like to make it looked marbled, to look like clouds.

MOON Mix a few drops of orange food coloring into 1/4 cup of sour cream.
Spread evenly in a full moon shape.

BATS Cut small or medium black olives into rings. Use the full end to form the bat’s body. Cut the rings in half and form the bat wings by placing two of the half slices on each side of the full end, with the arch up, to simulate flying wings.
Sprinkle some black food coloring powder in the sky to simulate smaller bats flying in the sky. (Optional)

GRASS Chop up some green onions and sprinkle over bottom of sheet, to make it look like grass on the brown bean dip. Remove inside of a tomato...seeds and pulp. Sprinkle diced tomatoes lightly over the green onions, to look like autumn leaves on the grass.

PUMPKINS Cut a medium carrot in small slices. Make two notches at top of each slice to make it look like a pumpkin stem standing up. Place in bunches to look like a pumpkin patch on the grass. (I have used sugar pumpkins...but they will melt when placed onto sour cream.

GRAVES Shape head stones using fresh mushrooms, Place a curved piece on top of a small rectangular piece to simulate the base.

FENCE Place straight pretzels next to each other in a vertical position to make a fence.

CATS Make the cats using black olives. Slice and use two round ends to form the body. Cut pieces to form the ears and tail. Place two or more cats on the fence. Use a very small amount of sour cream to paste the cats on the fence.

WITCH I have formed a witch using olive pieces and formed a broom stick using pieces of pretzels and/or tooth picks.

GHOSTS Mix small amount of black food coloring powder in 2 or 3 tablespoons of sour cream to give a gray color. Use small bits of black olives on ghost faces for the eyes, nose, and mouth.

Place tooth picks upright in several places and cover with plastic wrap. Keep refrigerated.

Serve with tortilla chips for scooping up the dip and condiments.

Tortilla Rollups

12 oz cream cheese softened
2 T green chilies (fresh or canned)
3 T finely chopped pecans
3 T chopped olives
5 T green onions, diced
1 clove garlic, chopped
6 to 9 8 inch flour tortillas
Fresh leaf spinach

1. Combine all ingredients except tortillas and spinach.
2. Spread mixture on a tortilla.
3. Place spinach leaves over the mix.
4. Roll up tightly and place in the fridge, covered with plastic wrap for 24 hours.
5. To serve, slice into ½ inch rounds and place on plate.
6. Can be served with a toothpick to dip into salsa.

Tex-Mex Dip

2 ripe avocados

1 ½ T lemon juice
1/8 t garlic powder
3 oz cream cheese, softened
¼ c sour cream
1 t milk
½ head iceburg lettuce
1 bunch green onions, chopped with tops
4 T hot taco sauce
4 oz cheddar cheese, grated
2 tomatoes, chopped
1 (3 ½ oz) can pitted ripe olives, drained and sliced taco chips for dipping

1. Peel, pit and mash avocados with lemon juice and garlic powder.
2. Combine cream cheese, sour cream and milk in mixer or food processor.
3. Add avocado mixture and blend again.
4. Spread avocado dip on large serving platter.
5. On top of avocado mixture, layer the remaining ingredients in the order listed.
6. Serve cold or at room temperature.
7. Surround dip with taco chips for scooping up dip.

Cheese Straws

2 sheets (1 box) frozen puff pastry (like Pepperidge Farm); defrosted and left overnight in the fridge

1 extra large egg

1/2 c freshly grated Parmesan cheese

1 c finely grated Gruyère cheese

1 t minced fresh thyme leaves

1 t kosher salt

freshly ground black pepper

1. Preheat oven to 375°F.

2. Roll out each sheet of puff pastry on a lightly floured board to 10"x12".

3. Beat the egg with 1 T water and brush surface of pastry.

4. Sprinkle each sheet evenly with 1/4 c Parmesan, 1/2 c Gruyère, 1/2 t thyme, and 1/2 t salt, and a dash of pepper.

5. Using a rolling pin, lightly press the flavorings into the puff pastry.

6. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips.

7. Twist each strip and lay on baking sheet lined with parchment paper.

8. Bake 10-15 minutes until lightly browned and puffed.

9. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn.

10. Cool and serve at room temperature.

Swedish Meatballs

4 T butter

4 lb lean ground beef

1 c unseasoned bread crumbs

5 t salt

1/4 t pepper

2 t cinnamon

2 t sugar

1/4 t cloves

4 eggs

1/2 c cream

1 quart half and half

2 small onions, minced

1 c flour

6 beef bouillon cubes

6 c water

1. Sauté minced onion in butter until transparent.

2. Soak bread crumbs in 1/2 c half and half.

3. Combine meat, eggs, onions, seasonings, and bread crumbs in a large bowl; mix well.

4. Form into small balls.

5. Brown meatballs.

6. Add 6 beef bouillon cubes to 6 c water; boil until cubes have melted.

7. In the same frying pan used to sauté the onions and brown the meatballs, gradually add 1 c of flour. Heat and stir the flour until it forms into a golden paste.

8. Very slowly add beef stock to flour mixture in frying pan, whisking to prevent any lumping.

9. Add the remaining half and half.

10. Season to taste with additional cinnamon, cloves, salt, and pepper.

11. Simmer sauce for 5-10 minutes.

12. Pour over meatballs in a large kettle.

13. Let cook over low heat for 1 hour.

Crab/Cheese Dip

12-16 oz imitation crab meat

1/4 lemon

8 oz cream cheese

1 t Mrs. Dash

6 green onions, chopped

1 c mozzarella cheese, grated

1 c sour cream

pepper to taste

1 c cheddar cheese, grated

Sprinkle imitation crab meat with lemon juice.

Toss and set aside.

Mix ingredients from top, reserving cheddar cheese to sprinkle on top.

Bake 300°-325°F for 30 minutes.

Serve on small breads, crackers, or tortilla chips.

Spinach Vegetable Dip

1 c mayonnaise

1 small container sour cream

1 can water chestnuts, chopped

1 box chopped spinach, thawed and drained

1 box Knorr vegetable soup mix

Mix together and let sit in fridge overnight, or for several hours for flavors to blend.

Serve with wheat crackers, veggies, etc.

Hot Artichoke Dip

2 large cans artichoke hearts (not pickled or marinated!)

2 c mayonnaise

2 c parmesan cheese, shredded

2 cloves garlic, mashed

Coarsely chop the artichoke hearts.

Add other ingredients and stir.

Pour into a small, greased baking dish.

Bake at 350°F for 45 minutes or until top is golden brown.

Serve with thin slices of bread rounds or hearty crackers.

Broccoli Mushroom Appetizer

1/3 c canola oil

1/3 c + 1-2 T red wine vinegar

1/4 c sugar

1 t celery seed

1/2 t salt

dash garlic powder

1 t onion powder (optional)

green onions (optional)

Broccoli, mushrooms

Shake above ingredients until mixed well and pour over 2 bunches chopped broccoli and 1 lb mushrooms, cut in large pieces. Chopped green onions are optional.

Marinate for 1 hour.

(Original recipe calls for 1 c oil, 1/2 c vinegar, and 1 c sugar, but I like it lighter.)

Bacon Cheese Nibbles

20 Rhodes rolls, thawed but still cold

1/4 c butter or margarine, melted

5 pieces bacon, cooked or crumbled, or 1/2 cup bacon bits

2 c grated sharp cheddar cheese

Melt butter in 9x13 pan.

Cut each roll into 3 pieces. Roll pieces in butter and leave in pan.

Sprinkle crumbled bacon over the rolls and top with cheese. Cover with plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F for 20-25 minutes.

Chili Dip

2 15 oz cans chili

1 8 oz bar of cream cheese

cheddar cheese

Soften cream cheese.

Mix thoroughly with chili and heat through.

Top with cheddar cheese.

Serve with chips, carrots, etc.

Breadsticks

1 T yeast

1/2 t salt

1 1/2 c warm water

1 T honey

4-4 1/2 c flour

1 T malted milk powder (optional)

1/2 cube margarine or butter

Lawry's Season-All

Melt margarine in 11x15 pan. Combine yeast, honey, and water. Add salt (and milk powder). Add flour gradually until it forms a ball.

Knead a few times. Roll out onto a buttered or floured cutting board about 3/8" thick and in a rectangular shape. Cut with a pizza cutter or a knife.

Lay each breadstick into the melted margarine and turn it over once. Sprinkle with Season-All. Let rise 10 minutes, then bake at 400°F for 12-15 minutes. Eat warm.

(I use 1/2 cube margarine and never use the milk powder.)

Variation: sprinkle with lots of cinnamon sugar and then top with vanilla frosting when out of the oven. Delicious for a Sunday breakfast and much faster than rolls!

You can use other spices like garlic powder and parmesan, basil, Salad Supreme, sesame seeds, or put garlic in your butter. I like the Lawry's Season-All the best.

Chinese Dumplings (水餃)

Inside:
1/2 head cabbage, minced
3/4 lb ground pork
1 t. ginger
1 1/2 t. garlic
1 bunch green onions, diced
2 egg whites
soy sauce



Sauce:
soy sauce
Worcestershire sauce
sesame oil

wonton wraps/skins

Mix the ingredients. Wrap a spoonful inside a wrap; use water on the edges of the wrap to seal it shut.

The way my mom taught us to cook them is to drop them into boiling water; then, when the water starts boiling again, add a glass of cold water. When it starts boiling again, add another glass of water. When it starts boiling for the third time, pull them out and enjoy!

Mix the sauce to a proportion that you like. Smell it--that's how I know ;)

Tortilla Pinwheels

8-12 oz whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives (optional)
3/4 cup chopped ham slices

1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.

2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.


Variations:
green chiles
cheddar cheese
turkey instead of ham
salsa
chive or other flavored cream cheese
green olives w/pimentos
chopped red/green peppers
spinach or sun-dried tomato tortillas

taken from allrecipes.com

Submitted by Cathi Harbertson

Cheese Spread

1 8 oz cream cheese plus 1/2 of another 8 oz cream cheese, softened
1 jar Old English cheese Spread
1/2 jar Roka Blue cheese Spread
1 green onion, finely diced, including the green part
1 t. Worchestershire sauce
1 t. Accent

Soften the cream cheese, add other ingredients and mix well. Store in the fridge and serve with crackers or celery. Can add pecans. Spreads well on crackers since it is really soft.

submitted by Janice Robinson