1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 to 2 tsp. dijon-style mustard
Dash of white pepper
1 - 14 oz. can artichoke hearts, coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
1/2 cup finely chopped red onion
1/4 cup shredded mozzarella cheese
Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella cheese, mustard and pepper. Stir in artichoke hearts, spinach leaves and onion. Transfer mixture to a 1-quart casserole dish. Cover; chill for 3 to 24 hours.
Bake in a 350 oven for 50 to 60 minutes or till heated through. Top with 1/4 cup mozzarella cheese. Bake for 5 minutes or till cheese melts. Serve with pita, bread, crackers or beagle chips. Makes 24 appetizer servings.
1 lb ground beef
1/2 package of taco seasoning mix
1/2 cup of water
1 can of refried beans
3/4 of a jar of Cheese and Salsa Dip
In a large skillet, brown ground beef; drain well. Stir in taco seasoning and water. Cook and stir over medium heat for 5 minutes. Add refried beans and Cheese and Salsa Dip and continue to cook and stir over a medium heat for an additional 10-15 minutes.
Sever over tortilla chips with lettuce, cheese, salsa, jalapenos, olives and sour cream.
You could also do the same thing by browning the hamburger first then adding the remaining ingredients into a crock pot and let simmer on low for at least a couple of hours or until bubbly. Great as a party dip.
TORTILLA PIZZAS
Pepperonis
Pizza sauce
Mozzarella cheese
Tortilla chips
Take tortilla chips and spread on some pizza sauce, top with a pepperoni, and some Mozzarella cheese. Then you can either place in the microwave to melt the cheese on top or put into the oven (450 degrees) until cheese is melted.
This makes a great after school snack for kids and something that they can make themselves. I should know, I watched my sister make a million of these things when we were younger.
Pita Pockets
Butter
Garlic Powder
Mozzarella cheese
Preheat oven to 450 degrees. Spread butter on the pita pocket and sprinkle some garlic powder on top. Top with Mozzarella cheese. Place in oven for 10 minutes or until cheese is melted to satisfaction. Cut the pita pockets into strips.
Dipping Sauce
1 small can of tomato sauce
Oregano
Pepper
Italian seasoning
This is something that you can do while the Pitas are in the oven. Mix thoroughly in a bowl the tomato sauce, Oregano, Pepper and Italian seasoning (season to taste).
Submitted by Mary Jane
Recipe from the Farm Journal Christmas Idea Book.
Biscuit "butterflies" ham-filled
3 (4oz.) cans deviled ham
3 T. chopped walnuts
3 T. minced onions
1/4 c. minced, stuffed green olives
1/2 t. cayenne pepper
6 finely crushed saltine crackers
3/4 cup milk
2 3/4 cup biscuit mix
Combine ham, walnuts, onions, olives, cayenne pepper, and
crackers, stirring until well blended.
Stir milk into biscuit mix to make a soft dough; beat 20 strokes
until stiff. Divide in half. Roll each
portion to a 12x12 square, and spread 1 cup of ham mixture on half of
the square. Fold uncovered
half over the ham mixture to form a 6x12 rectangle. Cut into 36
rectangles 1x2". Twist each gently
to form a bow and sprinkle with paprika. Bake 13 to 15 minutes at
400.
Submitted by Mary Jane
1 T. chopped onion
1/4 c. diced green olives
1 (3oz.) can mushroom pieces (reserve liquid)
1 T. butter
1 T. flour
1 t. curry powder
1/4 t. salt
1 1/2 cup cooked, ground chicken
1 (9oz.) pie crust mix, prepared according to package directions. You
can make your own pie crust.
Saute onions, olives, and mushroom pieces in butter. Stir in
flour, curry powder, and salt then
mushroom liquid. Simmer 1 minute; add chicken. Place a teaspoon of
mixture in a 3" pastry circle.
Fold pastry over, dampen edges and seal with a fork. Makes 2 1/2 doz.
Bake 400 degrees 13 to 15
minutes.
1 (15 oz.) can Armour Star chili (no beans)
1 (4 oz.) can chopped green chilies
1 lb. process American cheese, shredded
1 T. Worchestershire sauce
Combine all ingredients and heat, stirring occasionally, over low
heat until cheese melts. Server as a
dip with corn chips. Makes 4 cups.
1 (7 1/2 oz.) can jalapeno relish
Diced Onion
2 (8 oz.) pkg. cream cheese
Let cream cheese get to room temperature. Stir until creamy. Then add relish and mix well. Chill.