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.

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

Granola Recipe

4 Cups Oats
2 Cups Coconut
2 Cups Raw Almonds (sliced)
2/3 Cup Oil (I use Canola)
½ Cup Honey

Mix together well then spread onto large cookie sheet. Bake in oven at 325 degrees for approx. 30 – 35 minutes or until brown.

Enjoy!

submitted by Heidi Wadsworth

Cinnamon Almonds

Ingredients:

14-20 oz whole almonds (fill a cookie sheet)

1 1/4 cup sugar
1/2 cup water
1 - 2 teaspoons cinnamon

Preheat oven to 350. Place almonds in a single layer on a baking sheet and toast till fragrant, about 10 minutes.

In a medium sauce pan, combine sugar, water and cinnamon with the toasted almonds. Cook over medium high heat,stirring constantly (DO NOT LEAVE). Nuts are done when sugar becomes golden and starts to crystallize and nuts are completely coated, about 8 minutes. Quickly pour out onto baking sheet to let cool. Enjoy!

submitted by Janice Robinson

Caramel Popcorn

Ingredients:

24 cups popped corn (about 3/4 roasting pan full)
2 cups packed brown sugar
2 cubes margarine
1/2 cup white corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Stir margarine, brown sugar, corn syrup, and salt until melted in medium saucepan. Boil (without stirring) for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour mixture over roasting pan 3/4 full of popcorn. Stir popcorn until evenly coated. Bake at 250 degrees Fahrenheit for one hour, stirring every 15 minutes. Cool on waxed paper and store in an airtight container.

submitted by Breann Pearson