1 16oz. Sour Cream
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips
On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa Spread the 8 oz. Bag of cheese on the tomatoes and green peppers Let sit 15 minutes with tortilla chips
1 Mango, peeled and cut into ¼ - inch cubes (1cup) ½ cup diced Red Bell Pepper
2 Kiwi, peeled and diced
¼ cup sliced Green Onions
2 tablespoons snipped fresh Cilantro
1 Lime
1 Small Jalapeno, seeded and chopped
1 can (8 ounces) crushed pineapple in juice, not drained
1. Cut mango into ¼ inch cubes and dice bell pepper and kiwi using a knife. Thinly slice green onions. Snip cilantro. Zest lime to measure 1-teaspoon juice. Chop jalapeno pepper using a food chopper.
2. In bowl, combine mango, bell pepper, green onions, kiwi, cilantro, lime zest and juice, jalapeno and crushed pineapple. Mix gently. Refrigerate until ready to serve.
3. Spoon salsa over grilled or baked chicken or fish.Fruit Salsa (Makes 2 cups)
Mix Together:
½ cup Cantaloupe, diced
½ cup fresh pineapple, diced ¼ cup red bell pepper, diced ¼ cup yellow bell pepper, diced ¼ cup purple onion, diced
1- ½ Tbs. Lime Juice
1 tbs. Fresh Mint leaves, minced 1 tbs. Light brown sugar, packed 1 tsp. Jalapeno pepper, minced ¼ tsp salt
¼ tsp. Lime zest, minced
Ingredients:
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels
Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.
8 oz. Softened cream cheese
7 oz. Marshmallow cream (Fluff)
3 tbsp Orange Juice
Mix cream cheese in mixer. Then add marshmallow cream and mix. Add Orange juice and mix. Beat until smooth. Dip fresh fruit such as strawberries, melon, bananas, apples and pineapple in chilled dip.
Rye Bread Dip1 ½ cups Mayo
16 oz. Sour Cream
1 tbsp Dill Weed
1 pkg. Dried beef
2 tbsp diced onion
Texas Rattlesnake Salsa
Salsa Base:
Chop the below ingredients in a food processor. Just throw as much as you can in the processor, and hit spin. Add it all to a bowl and mix together until it is all completed.
2 cans Del Monte Diced Jalapeno & Onion Tomatoes…Don’t Drain. (Regular diced or stewed tomatoes will work but they’re not as good) ½ white onion
2/3 Cup cilantro
1 clove garlic
2 fat jalapenos
2 tbsp red wine vinegar
½ fresh squeezed limejuice
1 ½ tsp olive oil
Salt to taste
Once the salsa base is finished, add the below items to the base. Don’t even try to put these into a food processor.
1 Avocado, chopped into small squares
1 15 oz. Can black eye peas, drained
1 11 oz. Can of corn, drained
½ lb. Of Roma Tomatoes, coarsely chopped