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.

FRITO CORN SALAD

Ingredients:
2 Cans Whole Kernel Yellow Corn, drained
1 Green Pepper, chopped
1/2 C Purple Onion, chopped
1 C Mayonnaise
1 C Shredded Cheddar Cheese
5 oz. Bag Chili-Cheese Fritos

Directions:
Mix all ingredients except Fritos. Add Fritos just before serving or they will get soggy.

Recipe Notes:

Recipe shared by Tracy Miller-Davis. She brought this to our November SCBMC dinner and it was well loved! 

Her variation - she omitted the green pepper and onion, and added 1 can Rotel tomatoes, drained. 

APPLE DIP

Ingredients:
8 oz. Cream Cheese, softened
1 C Brown Sugar
1 T Vanilla
Chopped Pecans (as many as you like)

Directions:
Cream all ingredients together. Serve with apples, Teddy Grahams, etc.

Recipe Notes:

Recipe shared by co-worker Shannon Findley. The only way my family will eat apples!

JULIE'S CHEESE BALL

Ingredients:
2 Blocks Cream Cheese, softened
1 Jar Dried Beef, chopped
4 Green Onions, chopped
2 T Worcestershire Sauce
2 tsp Accent

Directions:
Mix all ingredients together and form into ball. Refrigerate. Serve with Rosemary & Olive Oil Triscuits.

Recipe Notes:

Recipe shared by co-worker Julie Hall. Yummy appetizer she brought to work one day, and now shares every year during our "12 Snack Days of Christmas."

CHICKEN WING DIP

Ingredients:
2 Blocks Cream Cheese
2 C Shredded Cheddar Cheese
1-1/2 C Ranch Dressing
1 C Frank's Hot Sauce
2 Big Cans Shredded Chicken

Directions:
Heat up on stove until all is melted (or you can put in crock pot). Sever with celery, tortilla chips, etc.

Recipe Notes:

Recipe shared by Whitney Davidson. She brought it to work and it was awesome! I had some with tortilla chips and pulled pork BBQ, which made a nice BBQ Nacho lunch!

BOBBY DEEN'S PIMENTO CHEESE

Ingredients:
1/2 tsp Paula Deen House Seasoning (See Below)
1/2 C Mayonnaise
1 C Grated Monterrey Jack Cheese
1 C Grated Sharp Cheddar Cheese
3 oz. Cream Cheese, room temperature
2-3 T Pimentos, smashed
1 tsp Grated Onion
Cracked Black Pepper

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

HOUSE SEASONING
1 C Salt
1/4 C Black Pepper
1/4 C Garlic Powder

Recipe found in Paula Deen and Friends Cookbook.

COPYCAT CHILI’S SALSA

Ingredients:

14 1/2 oz. Can Tomatoes and Green Chiles

14 1/2 oz. Can Diced Tomatoes (do not drain)

1 T plus 1 tsp Jalapenos (canned diced, not pickled)

1/4 C Diced Onion

3/4 tsp Garlic Salt, or more to taste

1/2 tsp Cumin, or more to taste

1/4 tsp Sugar, or more to taste

1 Bunch Cilantro, chopped

Directions:

Combine all ingredients until well combined. If you prefer a less chunky salsa you can put in food processor and pulse for a few seconds. Place in covered container and chill.

Recipe found on The Secret Recipe Blog (http://www.recipesecrets.net/blog/recipes/copycat-chilis-salsa/) with my variations above.

BLACK BEAN & CORN SALSA

Ingredients:
1 can yellow and white corn, drained
1 can black beans, drained and rinsed
1 can diced tomatoes, drained (or can of Rotel)
Red onion, chopped (amount to taste)
Cilantro, chopped (amount to taste)
Jalapeño Peppers, chopped (amount to taste; can omit if using Rotel)
Salt & Pepper (amount to taste)
1 tsp. Cumin
2 T lime juice

Directions:
Mix together all ingredients. Serve with Tortilla Scoops or Frito Scoops.

HOT ROTEL DIP

Ingredients:
1 lb hot sausage
1 lb ground beef
1 medium pkg Velveeta
1 medium pkg Mexican Velveeta
1 medium jar Pace Picante Sauce, hot
1 can Rotel

Directions:
Brown sausage and beef and drain. Put meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and Rotel. Cook on medium-high heat until cheeses have melted. Serve with Frito Scoops or Tostitos.

CHEESE SALSA

Ingredients:
2 pkgs. Good Seasons Italian Salad Dressing Mix
1 can green chilies
1 can black olives, sliced
2 C cheddar cheese, shredded
2 C monterey jack cheese, shredded
2 med. tomatoes, chopped
fresh cilantro

Directions:
Mix dressing according to package using apple cider vinegar and olive oil. Combine remaining ingredients and mix with dressing. Refrigerate at least one hour before serving. Serve with lime flavored Tostitos.

One of my favorite appetizers. This recipe came from Tracey Krusenklaus who made it frequently for Sunday School gatherings.

AVOCADO-RANCH DIPPING SAUCE

Ingredients:
1/4 C smashed, fresh avocado (about half of an avocado)
1/4 C mayonnaise
1/4 C sour cream
1 T buttermilk
1 1/2 teaspoons white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

Directions:
Combine all in small bowl.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Sauce for top of Chili's Southwestern Eggrolls.

CHILI'S SOUTHWESTERN EGGROLLS

Ingredients:
1 chicken breast fillet
1 T vegetable oil
2 T minced red bell pepper
2 T minced green onion
1/3 C frozen corn
1/4 C canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced, canned jalapeno peppers
1/2 T minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash cayenne pepper
3/4 C shredded Monterey Jack cheese
Five 7-inch flour tortillas (I used egg roll wraps found in the produce section)

Directions:
Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. (Recipe shared separately)

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Chili's Southwestern Eggrolls.

CALZONES

Ingredients:
1 Pillsbury french loaf
12 slices ham
2 C mozzarella cheese, shredded
5 slices provolone cheese
1 egg, beaten

Directions:
Roll out french loaf into a rectangle. Place ham slices on top, provolone, then mozzarella. Roll from bottom up and tuck sides underneath. Brush top with beaten egg. Bake at 350° for 35-40 minutes on a cookie sheet. Let cool before cutting.

HOT SPINACH DIP

Ingredients:
1/4 tsp salt
1/4 tsp pepper
3 tsp onion, chopped
1 C sour cream
1 C cream cheese, softened
1 C cheddar cheese, shredded
1 garlic clove, crushed
10 oz frozen chopped spinach
1 tsp prepared brown mustard
1 C monterey jack cheese, shredded

Directions:
In a large bowl, combine spinach (thawed and squeezed dry) and remaining ingredients. Micro-cook on high for 2 minutes. Stir, then continue for 2 minutes. Stir again and cook for 1 minute.
***Can put all ingredients into crock pot and cook until melted***

Recipe shared by Chad Benton.

HOT PIZZA DIP

Ingredients:
8 oz cream cheese, softened
1 tsp Italian seasoning
1 C shredded mozzarella cheese
3/4 C Parmesan cheese
8 oz pizza sauce
2 T chopped green bell pepper
2 T scallions, thinly sliced
Bread Sticks or Tortilla Chips

Directions:
In mixing bowl, beat cream cheese and Italian seasoning. Spread in ungreased 9" microwave-safe pie plate. Combine mozzarella and Parmesan cheese. Sprinkle half over cream cheese. Top with pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered, on HIGH for 3-4 minutes or until cheese is almost melted, rotating a half turn several times. Let stand for 1-2 minutes. Serve with bread sticks or tortilla chips.

HAM ROLLS

Ingredients:
2 packages dinner rolls
1 lb deli-sliced ham
1/2 lb mozzarella cheese, sliced
2 tsp minced onion flakes
1 stick margarine
1 1/2 tsp dry mustard
1 1/2 tsp poppy seeds
1/2 tsp worcestershire sauce

Directions:
Slice tops off of entire package of rolls. Layer ham, then cheese on bottom in tray and put top back on. Mix melted margarine and remaining ingredients and pour over rolls. Cover with foil. Bake at 350° until cheese is melted (25-30 minutes) or freeze. When cooked, slice along lines of rolls (electric knife works well).

Recipe shared by Laurie Kinzer.