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INGREDIENTS
* 20 ounces chunk chicken, drained
* 16 ounces cream cheese, softened
* 1 cup ranch or bleu cheese dressing
* 3/4 cup hot sauce
* 1 1/2 cups shredded Cheddar cheese |
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DIRECTIONS
- Place a frying pan over moderate heat. Combine chicken and hot sauce until warm.
- Put the cream cheese with the chicken followed by the dressing. Warm until the ingredients are properly blended.
- Mix in half of the cheese and add all the mixture into the crock pot. Add the rest of the cheese on top and put cover.
- Cook over low heat until hot.
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INGREDIENTS
* 1 can black beans
* 1 medium tomato, chopped
* 1/3 cup salsa
* 1/2 cup shredded cheddar cheese
* 1 bunch diced green onion
* 3 tablespoons sour cream
* 1 tbsp cumin
* 1 tsp chili powder
* Salt to taste |
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DIRECTIONS
- Put the beans in a large pot and heat it up until warm.
- Season with spices and salt according to taste. Put the beans in a casserole dish and put cheese on top.
- Place cheese in the oven and set it under the broiler to melt. Take it out of the oven and put salsa, tomatoes and sour cream on top.
- Put onions on top and enjoy.
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INGREDIENTS
* 1 lb. crab meat
* 2 tbsp. minced onion
* 2 tbsp. chili sauce
* 8 oz. cream cheese, softened and room temperature
* 2/3 c. mayonnaise |
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DIRECTIONS
- Set the oven to 350 degrees F preheat settings.
- Put togther crab meat, onion and chili sauce in a baking or casserole dish. Mix well until thoroughly combined. Add cream cheese and mayonnaise and set for half hour baking.
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INGREDIENTS
* 28 ounces water-packed artichokes
* 2 cups Parmesan cheese, grated
* 1 cup of mayonaise
* Salt and pepper to taste |
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DIRECTIONS
- Chop artichokes into small portions after draining. Place the artichokes in a moderate-sized pot along with cheese and mayonnaise.
- Heat over moderate stove settings. Once warm, add in the seasonings according to taste.
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INGREDIENTS
* 1 cup blanched and ground almonds
* 6 egg whites
* 1½ cups sugar |
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DIRECTIONS
- Whisk egg whites. Once stiff, add in the sugar and beat thoroughly. Fold in the nuts and drop over linen paper. Place it into the oven to bake at 200 degrees F for about 20 minutes.
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INGREDIENTS
* 1 ounce taco seasoning
* 16 ounces refried beans
* 8 ounces cream cheese, softened
* 16 ounces sour cream
* 16 ounces salsa
* 1 large tomato, chopped
* 1/2 green bell pepper, chopped
* 1 bunch green onions, chopped
* 6 ounces sliced black olives, drained
* 2 cups shredded Cheddar cheese |
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DIRECTIONS
- Heat the refried beans and add the taco mix. Stir well. Ladle the mixture to a casserole dish.
- Combine sour cream with cream cheese and apply the mixture over the beans. Add salsa on top followed by the veggies. Put cheese an olives on top.
- Place it in the refrigerator for about 2 hours and serve.
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Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.
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INGREDIENTS
1 16-ounce can nonfat refried beans, preferably "spicy"
1 15-ounce can black beans, rinsed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeno slices , chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)
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DIRECTIONS
1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
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Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
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INGREDIENTS
3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
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DIRECTIONS
1. Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled. |
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Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.
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INGREDIENTS
4 cups diced tomatoes, (5-6 medium)
3/4 cup finely diced red onion, (about 1 small)
1-2 jalapenos, seeded and minced
1/2 cup chopped fresh cilantro
Pinch of cayenne pepper, or more to taste
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DIRECTIONS
1. Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
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Serve this pizza-flavored appetizer dip for a teen’s birthday or graduation party.
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INGREDIENTS
8 ounces bulk Italian sausage
1/2 cup finely chopped onion (1 medium)
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes
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DIRECTIONS
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.
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