Seven layer bean dip

1. 2 cans refried beans 2. Guacamole 3. 1 pint sour cream with 1/3 cup mayo and i pkg taco seasoning. Mixed 4. 6 - 7 sliced green onions 5. 3 chopped tomatoes 6. i can sliced olives 7. Shredded cheddar cheese Spread first three ingredients in layers in a 9 x 13 pan. Top with remaining 4 ingredients. Chill and serve with chips.

Mary's Salsa

1/2 bushel tomatoes, scald, peel and quartered 8 green peppers, chopped 8 onions, chopped 8 jalapeno peppers, seeded and chopped 1 small can chopped green chilies 2 2/3 cup red wine vinegar 1 Tablespoon chili powder 1 Tablespoon cayenne pepper 1 Tablespoon oregano 1 Tablespoon salt 4 Tablespoons sugar 1 Tablespoon garlic powder 1 Tablespoon onion powder. Mix above mixture in a big kettle. Boil for 6 hours, stirring frequently. Sugar causes this to scorch easily. Place in sterilized pint jars and freeze.

Hot Sausage Dip

1 1/2 pounds country sausage
1 large sweet onion, chopped
1 large green bell pepper, chopped
8 oz. cream cheese
16 oz. sour cream
2 small cans chopped green chilies

Brown sausage, onion, and pepper together,  Drain well.  Add all other items and mix well.  Keep hot in crock pot.  Serve with tortilla chips.

Orange Cremesicle fruit dip

1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) small package instant vanilla pudding mix
1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed
Fruit for dipping such as strawberries, apples, grapes, pineapple

Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.

Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.

Deviled Dip

8 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
paprika, salt and pepper to taste

Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers or celery. I like this because I cannot eat bread.

Devil Crackers

Deviled Egg Mixture:
1 doz hard boiled eggs
Lots of Miracle Whip
A little bit of mustard
After boiling the eggs, peel then slice using an egg slicer. Carefully pull out the yolk of each slice and set it
aside. Place the remaining small white slice on top of a Ritz Cracker. Once you have all your yolks separated
from the whites, smash the yolks thoroughly with a fork. Mix the Miracle Whip and mustard with the yolks.
Spoon mixture in the center of the white slice that is on top of the Ritz Cracker. This makes bite size deviled
eggs on top of crackers.

Wheat Thins Cheese Ball

3 8 oz. low fat cream cheese softened
1 tsp worchestershire sauce
1 tsp. accent (opt.) if you leave it out (cuz MSG is
bad for you) use a PINCH of sugar
2 to 4 green onions thinly sliced
1 4 oz. pkg. soft bacon bits
Mix altogether, and form into ball. Roll in 6 - 8 crushed wheat thins, then let harden in the fridge. Serve with
crackers.

Spinach & Artichoke Dip

2 t minced garlic
10 oz frozen chopped spinach, thawed & drained
1 can artichoke hearts, chopped & drained
10 oz Alfredo pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese
Mix all ingredients and bake at 350 for 20-30 minutes, or use a crock pot.

Cheese Ball

8 oz cream cheese
2/3 cup minced onion
½ cup green pepper
2 T salad dressing – miracle whip
2 tsp vinegar
1 ½ tsp dry mustard
½ tsp garlic powder or garlic salt
½ tsp Tabasco
2 tsp Worchestershire sauce
5 oz jar pimento cheese (original recipe calls for 3 T
but I usually add the whole jar)
Mix well together in a bowl and let chill – serve with crackers and/or veggies.

Bread Bowl Artichoke Dip

Ingredients:
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Tortilla Roll Ups

8 flour tortillas, (burrito size)
16 slices ham or turkey, thinly sliced
16 ounces cream cheese, softened
1/3 cup mayonnaise
2 ounces black olives, chopped
2 tablespoons green onion, chopped fine

Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay meat on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly.

Easy!

Super Easy Zelda-Fried Chicken Nuggets

Sauce
2 cup sugar
1/2 cup vinegar or lemon juice
2 cups chicken broth
3 cups catsup
1/2 tsp garlic powder

Stir sauce ingredients together until sugar dissolves. Set aside.

Lay a single layer of nuggets in large jellyroll pan, about 8-12 nuggets per person. Gently pour sauce over nuggets. Bake at 325º for 45-60 minutes. Turn nuggets over about half way through baking time.

You can also use this sauce using chicken tenders. Serve with hot cooked rice.
The original recipe used chicken wings that have been dipped in beaten egg, rolled in cornstarch, and deep fried in oil--but that was more work than I wanted to go through.

Easy Pizza Snacks

English muffins, split
Italian dressing
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices (optional)

Brush English muffin halves with dressing. Top with pizza sauce, cheese and pepperoni. Bake at 375°F for 10 to 12 minutes or until cheese is melted.

Easy Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup light Mayonnaise or salad dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Variation add veggies to yolks:
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped

Taco Dip

Layer in a serving dish in the following order:

Refried beans, warmed
Sour cream
Salsa
Guacamole
Sliced olives
Chopped fresh tomatoes
Chopped green onion
Grated cheddar cheese

Serve with warm tortilla chips.

Guacamole Dip

3 ripe (see below) medium avocados, halved, peeled and seeded
3 tablespoons chopped green onions
1 tablespoon lime juice
1 teaspoon sugar
¼ teaspoon black pepper

Mash avocados with fork, add rest of ingredients, mixing well.
*Ripe avocadoes are very soft to the touch with darkened skin—sometimes black in color. The best way to ripen them is in a brown paper sack on the counter.

Vegetable Pizza--

1-2 pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese, soften
1 envelope ranch dressing mix
Cheddar cheese, grated
Your choice of diced vegetables (green peppers, onions, olives, tomatoes, mushrooms, broccoli, etc.)

Flatten the crescent rolls in a cookie sheet. (Use 2 pkg. if using a large cookie sheet.) Bake the flattened rolls according to the directions, but watch them so they don’t burn. Let the crust cool completely.

Mix the cream cheese and the ranch dressing mix. Spread on the cooled crust. Chop your vegetables and sprinkle on the top. Add the cheddar cheese on top. Keep refrigerated until ready to eat.

Option: Instead of cheese, use grated carrots on top.Great side dish for soups or salads!

Squires' Salsa

Three bottles of whole tomatoes, drained
1 can olives, sliced
2 green peppers, chopped
1 red onion, chopped
2 jalapenos, finely chopped
Cilantro to taste, chopped
Few shakes garlic powder
1 Tablespoon apple cider vinegar
1 Tablespoon oil
Salt to taste (my bottled tomatoes are salty enough)

Mix and eat immediately or refrigerate until ready to eat.

Gaila's Cheese Ball

2 (8oz) packages of cream cheese
1/3 cup dried or minced onion
1/4 cup green pepper finely chopped
1 tablespoon salad dressing (Miracle Whip)
1 teaspoon vinegar
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon Accent
1/2 teaspoon Tabasco
1 teaspoon Worcestershire sauce
3 tablespoons Kraft pimento cheese (because I don't have any other used for the pimento cheese, I usually just add the whole bottle.)

Mix well together in a bowl and let chill - serve with crackers.

Crab Dip

Mix together and spread in flat serving dish:2 packages (8 oz) cream cheese, soften2 Tablespoons Worcestershire sauce1 Tablespoon lemon juice1/2 cup chopped green onions
Spread with 1 pint homemade chili sauce (see below) (or use the sweet chili sauce found a fat, round jar at store labeled “Homemade Chili Sauce”) and top with 1 pound imitation crab flakes, flaked.
Serve with favorite crackers--we like Ritz best. I got this recipe from a friend many years ago, and is sooo good!

Mom's Chili Sauce
1 peck (12 to 14 lbs) tomatoes or 8 cups juiced tomato pulp
1 pound celery or 4 cups chopped
1 quart small onions or 3 cups chopped onions
3 green peppers, chopped
1 quart cider vinegar
¼ cup salt
4 teaspoons Tablespoons pickling spice
4 cups brown sugar, packed

Hard (but traditional) method:
Scald and peel tomatoes. Cook 15 minutes. Drain off at least half of the juice. This is important in order to have a thick sauce. Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add with salt to tomato mixture; continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar. Process as instructed below.

Easier method:
Start with juiced tomato pulp. (I use a juicer) Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add it with salt. Continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar.

Seal in hot and process jars, leaving a ½-inch head space. Process in a boiling water bath 20 minutes. Makes 6 pints.

Gaila's Dip for Chips or Veggies

1 1/3 tablespoon minced parsley
1 1/3 tablespoon minced onions
1 1/3 teaspoon dill weed
1 1/3 teaspoon Bon Appetit
1 cup sour cream
1 cup mayonnaise

Mix well and chill. Serve with favorite chips and veggies.