8oz sharp cheddar cheese spread
8 oz cream cheese
2 1/2 and 3oz smoked dried beef
2Tbs Green Onions chopped
1Tbs mustard
mix cheeses together
add beef
mix in green onions and mustard then chill
can roll in chopped nuts if wanted
2 150z can black beans drained and rinced
1 150z can diced Mexican tomatoes drained
1 11oz can whole kernel corn drain
1 7oz can chopped green chilies drained
1/4 to 1/2 cup fresh cilantro (optional)
1/4cup chopped green onions
1/2 cup salsa
2Tbs lime juice
2Tbs red wine vinegar
1 1/2Tbs olive oil
1/8tsp Tabasco sauce
combine black beans, tomatoes, corn, green chillies, cilantro, and green onions in a large bowl
add the salsa, lime juice, vinegar, oil,and Tabasco sauce and toss to mix.
Chill covered for 3 to 10 hrs. Serve with corn chips.
2 Avacados
2 tomatos
green onions
1/2 tsp tobasco
2Tbs lemon juice
1 1/2 tsp. salt
1 – 4oz tin chopped chillies
Chop and mix everything together (leave pits in)
2 – 8oz pkgs reduced fat cream cheese
1 – 8oz pkgs Louis Kemp Crab Delight flakes
2Tbs. finely chopped onion
1 tsp. Worcestershire sauce
1Tbs prepared horseradish
4to5 drops hot pepper sauce
1/4 cup finely chopped walnuts
paprika
Stir the cream cheese until slightly softened
Blend the remaining ingredients except the walnuts and paprika.
Spread mixture in a 9in pie plate.
Top with walnuts and sprinkle with paprika
bake uncovered at 375 for 25 minutes until lightly browned
The Bottom:
1/2cup butter
1/4 cup sugar
1 egg
1tsp. vanilla
5Tbs coco
2 cups graham cracker crumbs
1 cup fine coconut
1/2 cup walnuts (optional)
The Middle: (I double the middle)
2 cups icing sugar
1/4cup butter
1/4 cup milk (watch the milk)
2TBS Birds eye custard
Topping:
3to4 squares semi sweet chocolate
1TBS butter
In double boiler melt butter, sugar, vanilla and coco then take off heat and add eggs set aside.
Mix graham crackers, coconuts and walnuts (optional) now add to first mixture.
press into a greased 9×11 pan and chill in frig.
double the icing ingredients and mix together then add the milk slowly
make sure not to add to much milk spread over bottom and return to frig to chill 15min.
Then melt butter and chocolate and spread on the top let harden cut and serve
Ingredients:
2 sticks (1 cup) butter soften
1 cup sugar
1 cup brown sugar
2 eggs beaten
1 tsp. vanilla
1 1/2. cups flower
1/2 tsp. salt
1 tsp. baking powder
1 tsp.baking soda
3 cups oats
Cream butter and sugars. Add eggs and vanilla, beat well.
Mix flour, salt, baking powder, baking soda and oats.
Stir into butter mixture, cover and chill at least one hour
preheat to 375
roll into balls and cover with powder sugar
place on greased cookie sheet and bake for 8-10 min.
Ingredients:
1 can white corn/ shoe peg
1 14oz black bean drain and rince
1/2 cup finely chopped red onions
1/2 ranch dressing
1/4 cup Italian dressing
1/2 tsp. chilly powder
1tsp. tabasco
2tsp.celentro
1/2tsp. pepper
1.2tsp. garlic powder
mix all ingredients together and let chill
serve with tortilla chips
Ingredients:
4 bags microwavable popcorn
1 Lbs white chocolate waffers
2 Tbs Peanut Butter
6 cups rice crispies
Pop popcorn and pick out any unpopped kernels
Add popcorn and rice crispies together set aside
melt chocolate wafers then add the peanut butter stir till it is melted
pour over popcorn mixture stir till everything is coated
spread on wax paper and let dry place in sealable bags or tins for storage
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