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.

PUNCH

Ingredients:
1 2-liter bottle lemon-lime soda
1 2-liter Diet Rite White Grape soda
1 quart sherbet (flavor determines color)

• One run serves about 15 people (averaging about 9 oz. per serving, which is usually the size of the punch cups at Party City).
• I usually use store brand sherbet as well, most come in 1/2 gallon size, which means you would have to cut it in half or double the drinks if using the whole 1/2 gallon.
• I've used raspberry (my favorite) for a pretty rose color, lime and orange work fine and are a pastel color, and pineapple goes with everything color wise--it's an off-white shade.
• Just be sure to set the sherbet out of the freezer, usually in the fridge, to start to soften before you serve or it will be a big block floating in the punch bowl for a while.

Recipe shared by Karen Clapp. She was the social director at Central Baptist for several years and this recipe was a huge hit. It's quite yummy!

CHEDDAR CHEESE DRESSING

Ingredients:
1 C Mayonnaise
3/4 C Sour Cream
1 tsp Mustard
1/4 C Cider Vinegar
1 tsp Garlic Powder
1 C Shredded Cheddar Cheese (more if you like)
1 Egg Yolk, slightly beaten

Directions:
Mix ingredients in mixing bowl, stirring gently. Ready to use for tossed salad. Can be refrigerated for 3 weeks.

In my quest to copy the Cheddar Cheese Dressing from Calhoun's, I found this recipe on www.cooks.com. It tastes pretty good (maybe a little too much vinegar for my taste), but it still isn't Calhoun's!

SANTA FE CHICKEN

Ingredients:
1 large onion, chopped
1 to 2 T chopped seeded jalapeno pepper
1 garlic clove, minced (I'm married to an Italian - I put 4)
1 T olive oil
1 1/4 C reduced-sodium chicken broth (I used the regular and I used the whole can)
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 C uncooked long grain rice
4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
3/4 C shredded cheddar cheese
Minced fresh cilantro, optional (I put the cilantro in and cooked it with the rice instead of using as a garnish - it is too good to just use as a garnish!!!)

Directions:
In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add broth and tomatoes; bring to a boil. Stir in rice. Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10 minutes. Turn chicken; cook 5-10 minutes longer or until juices run clear.

Recipe shared by Darlene Renzzulla. She found it in Light & Tasty magazine and added her special touches.

BEEN DREAMIN' OF A WHITE CHILI?

Ingredients:
Six cans of Great Northern white beans (no one will know so don’t tell ‘em!)
5 nice-sized chicken breasts with the skin on (no nekkid ones please!)
¾ extra large white onion, chopped (nope, not a large one)
6 garlic cloves, chopped fine (don’t cheat and use the “stuff” in the jar!)
1 7 oz. can chopped mild green chilies
2 teaspoons ground cumin
2 teaspoons oregano
1/2 teaspoon cayenne pepper (be careful here!)
6 cups chicken stock (you get this for free from those not-so-nekkid chicken breasts!)
1 block of Monterey Jack cheese w/Jalapenos (if you’re the chicken, get the cheese without jalapenos!)
Optional (if you’re fussy and try to impress), you’ll need Sour cream, Salsa, and a few Tortilla Chips

Directions:
Wash your chicken like it ain’t had a bath in ten years. Scrub it hard! You’ll know when you’ve washed it enough when one of your family members has to make you stop.

Put chicken breasts in large saucepan. Add cold water near top and cook until done (about 15 minutes).

Now clean and clean and clean the sinks, counter, etc.!

Remove chicken from chicken stock and let cool on cutting board. We will be using the chicken stock so don’t discard! (If you do, you’ll be sorry!).

Remove skin from chicken and cut chicken into big strips or cubes.

In 6 qt. crock pot (Don’t have one that big? Get a new one!), add six cans of Great Northern White Beans, chicken stock from saucepan, and chicken strips. Dice your onion and garlic and add to crock pot. Add green chilies, 2 tablespoons of oregano, 2 tablespoons of cumin, one tablespoon pepper, 2 tablespoons of salt, ½ tablespoon of cayenne pepper.

Cook in crock pot on low for several hours (like 5! Like 7!) for a super, great and wonderful flavor.

One hour before serving, add one block of Monterey Jack Cheese w/Jalapenos by cutting in small pieces when adding to chili. Stir. Smells yummie, eh?

Add a dollop of salsa and sour cream on top when you serve. Top with two tortilla chips!

Recipe shared by Dawn (Liz) Holt. Isn't she a hoot???

WHITE CHOCOLATE CHEESECAKE

Ingredients:
1 Graham Cracker Crust (I buy premade crust and empty it into spring-form pan)
3 – 8 oz. Cream Cheese, softened
14 oz. Eagle Brand Condensed Milk
2 C White Chocolate Chips, melted
4 Eggs
1 tsp Vanilla

Directions:
Put premade crust in bottom of pan. Blend remaining ingredients well. Pour into crust and bake at 300° for 65 minutes. Cool on rack, chill and enjoy!

Recipe shared by Mary Panzegraf.