Easy Chicken Enchiladas- Julie Boyd

Ingredients:

4 boneless chicken breasts, cooked and diced
(I use my left over, slow cooked fajita chicken so my chicken is shredded)
1 cup sour cream
1 can cream of celery soup (or mushroom)
1 can cream of chicken soup
1lb Monteray Jack cheese, shredded
1lb Cheddar Cheese, shredded
8+ flour tortillas

Directions:

Place chicken in a bowl. Mix sour cream, cream of celery soup, and cream of chicken soup in a large bowl. Have cheeses mixed together in a separate bowl. Spray or grease a 9x13 pan and fill each torilla with chicke, sour cream mix and cheese mix. Wrap tortilla and place in baking dish, fold side down. Depending on how big your totillas are and how much you put in each tortilla, you should be able to fit about 8 enchiladas in the pan.

Spread the rest of the sour cream mix on top of the enchiladas and the rest of the cheese on top too.

Bake at 350 for 30 minutes or until head all the way through... DELICIOUS!


Here's how I make my chicken for this recipe:
4 Chicken Breasts (Frozen - from CostCo)

1/2 Cup Olive Oil
1/4 Cup Lemon Juice
1/4 Cup Lime Juice
2 Cloves Garlic (minced)
1/8 Tsp Ground Red Pepper
1 Tsp Cilantro
3/4 Tsp Onion Powder
1 Tsp Oregano
1/2 Tsp Celery Salt
1/2 Tsp Minced Onions

Mix all ingredients in a slow cooker, heat on Low for 4-5 hours or until chicken falls apart. (Less time is needed if chicken is thawed).

You can also mix thawed chicken and marinade (let sit in fridge for at least 30 minutes) and broil for 10-15 minutes on each side if you're in a hurry. :)

Enjoy! :)
JB

Mexican Wedding Cakes- Kristee Watts

Ingredients:

1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾+ cup finely chopped nuts
Powdered sugar

Directions:

Heat oven to 350. Mix butter, ½ cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together.

Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, about 10 minutes.

Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Makes about 4 dozen cookies.

Borracho beans: Leann Holstrom

Ingredients:

Water
1 bag dried pinto beans
5 Roma tomatoes chopped with skin and seeds removed
4 slices jalapeno bacon (or any bacon you prefer) chopped
1-2 diced and seeded jalapenos
1 large onion thinly sliced
1-2 cloves of garlic minced
1 tablespoon of chili powder
2 1/2 teaspoons of cumin
salt and pepper to taste

Directions:

Sort beans to remove any shriveled or broken beans. Soak overnight with enough water to cover beans with two to three inches above beans to compensate for swelling.
Rinse soaked beans and cover with fresh water in crock pot. Saute bacon until crisp. Remove from pan leaving drippings in skillet. Saute jalapeno and onions in drippings until onions are translucent 3-4 minutes. Add garlic and saute for 1 minute stirring constantly as not to burn garlic. Add bacon,onion mixture,chili powder,cumin and tomatoes(you can add tomatoes later if you want a firmer texture) to beans. Season with salt and pepper. Cook in slow cooker for 6-8 hours on high or 10-12 hours on low until desired texture of beans is reached.

Mexican Street Corn- Leann Holstrom

Ingredients:

Vegetable oil for cooking grate (or grill pan if cooking indoors)
1/4cup regular or light mayonnaise
3tablespoons sour cream
3tablespoons minced fresh cilantro leaves
1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4teaspoon chili powder
1/4teaspoon ground black pepper
1/4teaspoon cayenne pepper (optional)
4teaspoons juice from 1 lime
1ounce grated Cojita cheese (about 1/2 cup)
4teaspoons vegetable oil
1/2teaspoon kosher salt or 1/4 teaspoon table salt
6large ears corn , husks and silk removed

Directions:

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. You can also cook indoors on a cast iron grill pan. Your house may smell like roasted corn for a bit. :)
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately

Sue's Fresh Tomato Salsa- Sue Bishof

Ingredients:

6 large plum tomatoes, quartered
1/4 small onion
1 large clove garlic
3 fresh jalapeno peppers, seeds & membrane removed
1 handful fresh cilantro, washed, stems removed
1 8 oz can tomato sauce
1 tsp sea salt

Directions:

Put all ingredients in blender and "chop." Don't blend too fine. Add or subtract jalapeno's, onion, or cilantro to taste.

Cilantro Lime Rice- Shaunelle Trenholm

Ingredients:

1 cup uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp lime juice (fresh or bottled works)
1 can (15 oz.) chicken broth
1 cup water
1 Tb. lime juice
2 tsp. sugar
3 Tb. fresh chopped cilantro


Directions:

Combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water and cook until done, about 15-20 minutes. Remove from heat. In a small bowl, combine 1 Tb. lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Bean, Cheese, and Rice Enchiladas- Shaunelle Trenholm

Ingredients:

1 cup rice
1 can refried beans
1 can enchilada sauce
1 can cream of mushroom soup
1 can tomato soup
1 pkg tortillas, any kind
grated cheese

Directions:

Make rice. Mix enchilada sauce, tomato soup, and cream of mushroom soup in saucepan and heat till warm. Layer beans, rice, cheese, and sauce in tortilla then roll together and place in pan. Pour leftover sauce on top of rolled tortillas and top with grated cheese. Bake 350 for 30 minutes.

Mexican Tomato Rice and Beans- Sandra Myers

Ingredients:
1 cup of white rice
2 cups of water
1 15 oz can of diced tomatoes
1-2 tsp olive oil
5-6 cloves of garlic, chopped
1 jalapeno, seeded and chopped finely
1 15 oz can of black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
1/4 cup of fresh cilantro, chopped finely

Directions:

Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.
Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.

Fried Plantains (Margaret Appiah)

Ingredients:

1 quart oil for frying

2 firm plantains (yellow)

a pinch of black pepper, salt, and powdered ginger

Directions:

Heat oil in a large deep skillet over medium high heat.

Peel the plantains and cut them in half. Slice halves into thin pieces.

Mix pieces with pepper, salt, and ginger.

Fry the pieces 5-6 slicces at a time (depending on your pan) until browned and tender.

Old Fashioned Baked Beans (Kristee Watts)

Ingredients:

1 pound bacon, cooked and cut into 1-inch pieces
½ cup chopped onion
3 (15 oz) cans pork and beans
1 Tablespoon mustard
1 cup packed brown sugar
2 Tablespoons vinegar
½ cup ketchup

Directions:

Combine all ingredients in a 2 ½ or 3 quart casserole dish. Bake at 325 for 2 hours or 200 for 6 hours. Can be made ahead and reheated in the microwave or even frozen ahead for convenience. This dish also works well in a slow cooker.
Makes 8 to 10 servings.

Notes:
I make this with 2 cans pork and beans, 1 can kidney beans and 1 can black beans with no brown sugar.
It works best simmered for 6 hours in a slow cooker.

Quinoa Salad (LeaMarie Robertson)

Ingredients:

1 C. red (Inca) Quinoa
2 C. water or vegetable broth
1 cucumber, diced
2 lg. or 3 med. tomatoes, diced
5 green onions, thinly sliced (or more to taste)
2 cloves garlic, minced
3 T. chopped cilantro
2 T. olive oil
Juice of 1-2 limes or lemons
1/2 t. salt, or to taste


Directions:

Cook quinoa as you would cook rice (I use a rice cooker, but for a pot, cover the quinoa in the water or broth and bring to a boil. Reduce heat to a slow simmer, cover and cook for 15 to 20 minutes or until the liquid has been absorbed).

Meanwhile, combine tomatoes, cucumbers, green onions, garlic, and cilantro, and salt in a bowl and refrigerate. After the quinoa is cooked, set aside until cool in the refrigerator. When cool, add the quinoa, olive oil and lemon juice to the chopped veggie bowl and add more salt if needed.

Chill for at least an hour before serving. It's even better the next day when the flavors have more fully combined.

(Quinoa is gluten free and has about 11 grams of protein per cooked cup, makingit the highest protein of any grain. It is a complete protein, and is almost always organically grown).

Maria's Pasta Salad (Marie Sansom)

Ingredients:

2c Macaroni noodles, cooked and drained
1/2c mayo
1/2c sour cream
Tbs or 1 boullion cube of Knorr chicken boullion
Tbs dill weed
half an onion, diced
tsp garlic powder
2 roma tomatoes, chopped
1/2 large cucumber, diced
salt and pepper to taste


Directions:

While macaroni noodles are cooking, mix all the remaining ingredients together in a large bowl. Mix until well blended. Set Dressing bowl aside.

Drain cooked noodles and then add hot noddles into the premixed dressing bowl. Toss macaroni together in bowl with dressing until the macaroni is thouroughly covered. Chill in the refridgartor for 30min and then serve.

*can be made the day before but better if made the day of.

Orange Delight Jello Salad (Wendy Parker)

Ingredients:

1 3 oz box orange gelatin

1 20 oz can pineapple tidbits

1 15 oz can mandarin oranges

1 12 oz cottage cheese

1 8 oz cool whip

Directions:

Put all ingredients in a bowl and mix together.  Chill in fridge.

Spinach fruit Salad (Margaret Appiah)

Ingredients:

8 ounces baby spinach, about 5 to 6 cups

1 cup mandarin oranges, drained

sliced apples

1/2 cup chopped red onions
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Directions:

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion.

When you are ready to serve, pour the olive oil over salad and season with salt and pepper. (optional) use a vinaigrette dressing of your choice.

Teriyaki Bowtie Pasta Salad (Emily Heaps)

Ingredients:

2 C chicken, cooked and cubed
16 oz. bow tie pasta, cooked and drained
1 8 oz. can sliced water chestnuts, drained and cut in half
¼ C fresh parsley, chopped
4 green onions, chopped
1 C craisins
3 T roasted sunflower seed kernels
3 oz honey-roasted cashews
1 15 oz can mandarin oranges
1 bag baby leaf spinach

Dressing

1 C vegetable oil
2/3 C teriyaki sauce
2/3 C apple cider vinegar
6 T sugar
½ t salt
½ t pepper

Directions:

Combine ingredients for dressing. Blend well. In a large bowl combine chicken, pasta, water chestnuts, parsley, green onions. Add at least ½ the dressing and marinate pasta mixture for a few hours in the refrigerator. Just before serving add remaining ingredients and dressing.

Strawberry-Pretzel Jello (Sandra Meyers)

Ingredients:

Crust
2 c. pretzel crumbs
3 Tbsp. sugar
1/2 c. melted butter

Directions:

Combine, press into 9x13 dish. Bake 10 min. at 325. Let cool.

Ingredients:

Filling
1 8oz. pkg. soft cream cheese 1 6oz. pkg. strawberry jello
1/2 c. sugar 3 c. boiling water
1 small carton cool whip 1 10 oz. frozen strawberries

Directions:

 Beat cream cheese with 1/2 c. sugar & cool whip. Spread over pretzel mixture.

Dissolve jello in 3 c. hot water, add strawberries to that - put in fridge until thickened and then spread over cream cheese. Top with cool whip.

Love In A Pan (Julie Boyd)

Ingredients:

Crust:

2 C Flour
2 Sticks butter (1 C)
1/2 C Crushed Walnuts (or pecans or any other nut)

Directions:

 Mix together in a bowl and bake at 325 for 10-15 minutes - (I baked mine till 20 and it might be a little more firm than I like.. we'll find out tonight!)
After it's baked I let it cool on the stove for an hour or two, then I put it in the fridge to cool completely. (Don't want it warm or the next step will melt into it.)

Ingredients:

Filling:

1st Layer

1 C Powdered Sugar (you can also use regular sugar)
1 pkg (8 oz) cream cheese, softened
1 C Cool Whip (or other whipped topping)


Directions:

Mix together in mixer and spread over crust. Depending on how firm your crust is, you would need to drop the filling by dollops onto crust and spread out gently by hand (i use a sandwich back to keep the filling where it's supposed to be!)

2nd Layer

2 reg boxes of pudding or 1 large box of pudding (Any flavor - I like chocolate)
3 cups of milk (I use 2 3/4 cups of milk to make it a little thiker)


Directions:

Mix pudding and milk (I let it sit for a few minutes to stiffen) and spread over the previous layer.

3rd Layer

Spread 2 1/2 C (or more if you like) Cool Whip over pudding layer. Sprinkle with shredded chocolate and or nuts and Chill for at least one - 2 hours.

Best when chilled!

Mexican Chopped Salad with Toasted Cumin Vinaigrette (Monica Allen)

Ingredients:

2 ears fresh or frozen cob corn, thawed (i use a can of corn...just easier)
4 cooked chicken breast halves, diced
1 -15oz can pinto beans, drained
1 cup monterey jack cheese or pepper jack cheese for spice, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny smith apple, cored and diced
1/4 cup pickled jalapenos, sliced (leave these out if you don't like heat)
2 tbsp chopped fresh cilantro leaves
2 tbsp olive oil
1 tsp ground cumin
1/4 cup vinegar


Directions:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Place corn on hot pan and cook 3-5 min until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing:

Heat oil in large skillet over medium heat. Add cumin and cook 1 minute or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Cucumber Salad (Yolanda Miller)

Ingredients:

2 cups thinly-sliced chilled cucumbers
½ tsp salt
1 cup thinly-sliced fresh onions
¼ cup of vinegar
¼ cup water
1 tbsp sugar
½ tsp dill weed
¼ tsp black pepper
1 dash cayenne

Directions:

Place cucumber slices in bowl and sprinkle with salt. Stir in onions

Place remaining ingredients in glass measure and beat with fork to combine. Pour over cucumbers and onions and toss lightly. Refrigerate at least 30 minutes. Stir before serving.

Black Bean & Couscous Salad (Sue Bishoff)

Ingredients:

1 cup uncooked couscous
1 1/4 cup cups chicken broth
3 Tb extra virgin olive oil (I used grape seed oil)
2 Tb fresh lime juice
1 twp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded & chopped
1/4 cup fresh cilantro, chopped
1 cup frozen corn, thawed
1 (15 oz) cans black beans, drained & rinsed well
salt & pepper to taste


Directions:

Bring chicken broth to a boil in a 2 qt pan and stir in the couscous. Cover the pot and remove from heat. Let stand 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt & pepper to taste and serve at once or refrigerate until ready to serve.

Note: I mixed another batch of the dressing ingredients and added about half of that. I will probably double all ingredients in the dressing except the cumin next time, and add it all.

Wild Rice & Chickpea Salad (Sue Bishoff)

Ingredients:

1 1/2 cups wild rice (Uncle Ben's Wild Rice mix can be substituted, without seasoning packet)
2 1/2 Tb fresh squeezed lemon juice
2 Tb red wine vinegar
2 Tb Dijon-mustard
1 Tb honey
1 tsp curry powder
1 Tb ground cumin
pinch cayenne pepper
1/4 cup extra-virgin olive oil
1 (15 oz) can garbanzo beans, drained & rinsed
1/2 lb smoked ham, diced (optional)
8 small green onions (white & light parts only) thinly sliced
1/4 cup golden raisins or dried cranberries
salt & pepper


Directions:

Fill a large saucepan 3/4 full of water and bring to boil. Add the wild rice and salt and simmer over medium heat until the rice is tender, about 45 minutes. Drain and rinse the rice under cold water.

Meanwhile, in a large bowl, whisk together the lemon juice, vinegar, mustard, honey, curry powder, cumin & cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, green onions, raisins and wild rice. Season to taste with salt and pepper. Serve at room temperature.

(Note: the first time I made this I used the Uncle Ben's rice. The next time (what you tasted) I used Sprout's country rice blend (from the bulk section). There ended up being less rice with the Uncle Ben's box, so the dressing was much heavier. The second time I used about 1 1/2 Tb mustard & liked it better.

Avocado Salad (Kristee Watts)

Ingrediants:

1 pkg chicken Rice-A-Roni
2 T wine vinegar
2 T lemon juice
1 T sugar
½ tsp garlic salt
1 C diced tomatoes
½ c diced celery
¼ c diced green onions
1 can tuna fish
3 ripe avocados


Directions:

Prepare rice as directed. Combine vinegar, lemon juice, sugar and garlic salt.
Toss with tomatoes, celery, onions, tuna, and rice. Chill.
Serve half avocado on salad bed and fill center of avocado with salad.
Or Top salad with sliced avocados.

Festive Fruit Salad (Sharon Rowe)

Ingredients:

1 (20oz) can pineapple chunks 1 (20oz) can pears drained and chopped
1/2 cup. sugar 3 kiwi fruit, peeled and sliced
3 Tbsp flour 2 large unpeeled apples, chopped
1 egg, lightly beaten 1 cup pecan halves
2 (11oz) cans mandarin oranges,drained


Directions:

Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; add sugar and flour.
Bring to a boil. Quickly stir in the egg; cook until thickened. Remove from the heat; cool. Refrigerate. In a large bowl, combine pineapple, oranges, pears, kiwi, apples, and pecans. Pour dressing over and blend well. Cover and chill for 1 hour. Yield: 12 to 16 servings.

Caprese Salad (Julia Deaver)

Ingredients:

1 pound fresh mozzarella (I buy it from Sam's Club, presliced in the gourmet chesse section)
4 large heirloom tomatoes (this is perfect with any variety tomato- use your favorite)
1/2 cup loosely packed fresh basil, torn (or rolled together and thinly sliced)
Sea salt
Freshly cracked black pepper
Balsamic vinegar
Extra-virgin olive oil

Directions:

Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.

Café Rio Tomatillo Dressing (Wendy Parker)

Ingredients:

1 Package Hidden Valley Buttermilk Ranch Dressing Mix

1c. Buttermilk

½ Bunch of cilantro

½ or 1 small jalapeno (seeded)

1c. Mayo (can do less-3/4 cup. I find the Helman’s brand works best)

1tsp. limejuice

1 clove garlic

1-2 tomatoes- (peeled and seeded. Use the fleshy part only. I found Romane tomatoes work the best.

Directions:

 

Put all ingredients in a blender. Blend for about one minute. It will thicken as it is refrigerated.

Carmelized Onion-Apple Bites (Wendy Parker)

Ingredients:

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
About 1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves


Directions:
 
1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
2. Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Spinach and Artichoke Dip (Julie Boyd)

Ingredients:

2 Cups (8 oz) shredded part-skim mozzarella cheese, divided
½ Cup fat-free sour cream

¼ Cup (1 oz) grated fresh Parmesan cheese, divided

¼ tsp pepper

3 garlic cloves, crushed

1 (14 oz) can artichoke hearts, drained and chopped

1 (8 oz) block 1/3-less-fat cream cheese, softened

1 (8 oz) block fat-free cream cheese, softened

1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry

Directions:

 

1. Preheat oven to 350
2. Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper and remaining 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 ½-quart baking dish. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.

3. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers.

Yield: 4 ½ cups (serving size: ¼ cup)

99 Calories
5.5g fat

1.8g saturated fat

204mg sodium

Prep: 11 min * Cook: 30 min

Mexi-Egg Rolls (Emily Heaps)

Ingredients:

3 chicken breasts – cut up

Juice of two limes - divided

¼ C red onion - chopped

½ C red pepper – chopped

1 can black beans – rinsed and drained

1 C frozen corn

1 C grated jack/cheddar cheese

Red pepper flakes – to taste

¼ C cilantro

Egg roll skins

Oil

Directions:

Cook the chicken in lime juice. Season with garlic salt and pepper. Take out of pan and chop up even smaller with food chopper. Sauté the onion and pepper until soft. Add rest of ingredients into bowl add more lime juice and stir. Spoon into egg roll skins and roll up. Deep fry them in the oil about 1 minute on each side. You just want them golden brown. Cut them open and serve with lime juice and salsa. Best served while hot!

Buffalo Chicken Dip (Sandra Myers)

Ingredients:

1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Directions:

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 15 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.

Caramel Apple Dip (Shaunelle Trenholm)

Ingredients:

12 oz. can sweetened condensed milk
1 c. butterscotch morsels
2 tsp. white vinegar
1 tsp. cinnamon

Directions:

 

1. Melt milk and butterscotch morsels in microwave for 3 minutes in 1 minute increments. Make sure to watch it carefully, as it tends to bubble over!
2. Stir in vinegar and cinnamon.
3. Dip apples in and eat!

Jalapeno Bites (Marie Sansom)

Ingredients:

9 Jalapenos
1 pkg cream cheese
6 slices of prosciutto (cut into thirds widthwise)


Directions:

Wearing gloves (to avoid unnecessary contact with jalapeno seeds and juices) cut off the stems of the jalapenos and then also cut them in half lengthwise. Using a spoon scrap out insides of the jalapeno, seeds and all. Then rinse the jalapenos twice in cold water and set on paper towel to dry. Remove gloves and with bare hands fill jalapeno halves with as much or as little cream cheese as you like. Note cream cheese helps to cut the heat of the jalapenos. Once cream cheese has been added to all of the halves, wrap a piece of prosciutto around each jalapeno half and then stick a toothpick through the center to secure the prosciutto in place.

Time to make is about 20min and recipe yields 18 Jalapeno Bites