CHEESE SALSA

Ingredients:
2 Pkgs. Good Seasons Italian Salad Dressing Mix
1 Can Green Chiles
1 Can Black Olives, sliced
2 C. Cheddar Cheese, shredded
2 C. Monterrey Jack Cheese, shredded
2 Med. Tomatoes, chopped
Fresh Cilantro

Directions:
Mix dressing according to package making sure to use Apple Cider Vinegar and Olive Oil. Combine remaining ingredients and mix with dressing. Refrigerate at least 1 hour before serving. Best served with Lime Tostitos.

Recipe Notes:
This recipe was shared by Tracey Krusenklaus who made it frequently for Sunday School gatherings.

LEMON COOKIES

Cookie Ingredients:
1 Box Lemon Cake Mix*
1 T Lemon Juice
1/3 C Oil
2 Eggs 

Preheat oven to 350°. Combine cookie ingredients and place in refrigerator to chill for at least 30 minutes. Roll into 1-inch balls and drop onto cookie sheet lined with parchment paper. Bake 8-1/2 minutes (do not over bake). Allow cookies to cool.

Glaze Ingredients:
2 C Powdered Sugar
4 T Lemon Juice

Combine glaze ingredients. Place in plastic zip bag and seal. Cut a tiny bit off one corner and drizzle over the cooled cookies. Allow glaze to dry prior to placing in container.

*Note: Preferred size of cake mix is 18.5 oz. However, cake mixes have shrunk over the years, so I add 1/3 C self-rising flour to cookie mixture. 

My cooking buddy, Pat Findley, found this recipe that copies a famous cookie in the Knoxville area. I have literally made hundreds of dozens of this cookie and there are rarely leftovers! In Pat's own words...these are the "best ever!!!"