Grandma's Cream Puff Filling

2 c cooked chicken
1/2 c chopped celery
8 oz cream cheese
1TBS chopped onion
6 hard boiled eggs
Salt and pepper to taste.

Beef Taco Ring

• Refrigerated crescent rolls
• Olive Oil
• Ground Beef
• Taco Seasoning Packet
• Shredded Cheddar Cheese
• Lettuce

First, preheat oven to 375 and heat olive oil in a large skillet. Then, cook ground beef and taco seasoning until browned

To make the ring, using an ungreased large cookie sheet, arrange crescent dough triangles in ring so short sides of triangles form a 6-inch circle in the center.  The dough will overlap. (I like to place the bowl I am going to serve the salsa and/or guacamole in the center to get the spacing just right! 

Then, spoon the cooked ground beef over the wide section of the crescent rolls, close to the center and sprinkle cheese on top of the beef.

Bring each triangle tip up over filling, and tuck it under the bottom layer of dough to secure it.

Bake for 20-25 or until rings turn golden brown and let cool for 5 minutes and slice. Place a bowl of guacamole and salsa in the center of the ring for dipping. Optional: garnish with shredded lettuce.

Ham and Cheese Sliders

3/4 cup melted Butter
 1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tbsp Poppy Seeds
2 tsp Dried Minced Onion
12 King's Hawaiian Dinner Rolls
9 oz thin sliced Deli Ham
 8 oz thin sliced Swiss Cheese

1. Preheat oven to 350.
2. Grease a 9x13-inch baking dish.
3. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion?.
4. Slice the rolls to make sandwiches. Remove tops and set aside.
5. Place the bottom pieces into the prepared baking dish.
6. Layer the ham onto the rolls. Top the ham with the Swiss cheese.
7. Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls. 8. Bake 20 minutes or until the rolls are lightly browned and cheese has melted. 9. Separate into individual sandwiches to serve.

Layered Mexican Bean Dip

FOR ANGELA!!!

1 can refried beans
Sour Cream mixed with taco seasoning
Shredded Cheddar Cheese
Olives
Green onions
Tomatoes

Layer on a plate.  Serve with chips.

Canned Salsa

28 cups puréed tomatoes
2-3 med-lg onions puréed
4 green peppers, chopped
2 jalapeño peppers, chopped
2 Anaheim peppers, chopped
2 T dry mustard
2 T salt
½ T black pepper
2 T minced garlic
1 T chili powder
¼ cup sugar
1 cup vinegar

Procedure:
Mix all ingredients in large pot. Let boil until it simmers down two inches. Put in jars, wipe off tops and punt on lids and rings. Process in water bath 35 minutes after it starts boiling. Make sure cans seal.

I got this recipe from my sister-in law Raquel.  Yummy!

Spinach Dip

1 envelope of Lipton Veg. Soup mix
8 oz sour cream
1 cup mayo
1 10 oz pkg frozen spinach (thawed and drained)

Mix together and let set.

Fresh Salsa

In a food processor (or chop by hand) each of the 3 following groups separately.

Group 1:

1 large onion (Walla Walla is good)

Grouop 2:

1 medium green pepper, seeded
1 large red bell pepper, seeded
1 or 2 small jalapeno peppers, seeded
2 large Anaheim peppers, seeded
2 medium yellow peppers, seeded

Group 3:

2 1/2 lbs Tomatoes
2 tsp salt
1/2 tsp black pepper
1/4 bunch cilantro
2 limes, juiced (Add flesh)

Mix all ingredients together.

This recipe is from 8Th Ward cookbook Robert Olsen.

Grilled Corn and Black Bean Salad

OK, I had this at a dinner this past weekend. Yummy! They got it off of Studio 5. I am pretty positive they didn't use ears of corn. But it was DELICIOUS!

• 4 ears corn, shucked
• 1 can black beans, rinsed and drained
• 2 large Roma tomatoes, diced
• 3 avocados, diced
• 1/2 cup diced red onion
• 1/2 cup cilantro, chopped
• 2 Tablespoon fresh lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• Large tomatoes for serving (If desired)
  

1. Lightly brush corn with olive oil and season with salt and pepper. Grill over open flame until lightly charred.

2. Cut corn off the cob and place kernels in large bowl.

3. To the kernels add black beans and tomatoes. Toss to combine.

4. Add avocado, onion and cilantro. Mix well.

5. Add lime juice, oil, vinegar, cumin, salt and pepper. Mix all the ingredients well and check for flavor. Add more salt or lime juice if needed. Let salad sit for 10-15 minutes for flavors to combine. Serve in hollowed out tomato "bowl" if desired.

Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

Chili's Southestern Eggrolls

Egg roll

1 Chicken Breast
1 Tbs Veg. Oil
2 Tbs. minced red bell peppers (dice your own red pepper)
2 Tbs. minced green onions
1/3 cup Frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbs. Frozen spinach, thawed and drained
2 Tbs. Diced canned jalapeno peppers
1/2 Tbs. minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp salt
dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Dipping Sauce-

1/4 c. smashed fresh avocado (about half of an avocado)
1/4 c. Mayo
1/4 c. sour cream
1 Tbs. Buttermilk
1 1/2 tsp. white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Garnish

2 Tbs. Chopped tomatoes
1 Tbs. chopped onion

Grill Chicken breast; chop and set aside. Preheat 1 tablespoon veg. oil in skillet over medium-heat, add red pepper and onion in pan and saute until tender, add chicken in pan. Add corn, beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to pan, stir until spinach separates and is incorporated into mixture. Remove from heat and add cheese stir until cheese is melted. Wrap tortillas in a moist cloth and microwave on high temp for 30 seconds or until hot. Spoon approximately one-fifth of mixture in center of tortilla, fold ends and then roll. Arrange the egg rolls on a plate, cover and freeze at least 4 hours. While in freezer prepare avocado-ranch dipping sauce by combining all the ingredients in a bowl.

Preheat 4-6 cups oil to 375, deep fry egg rolls in hot oil 5-6 min. Remove to paper towel drain 2 minutes. Garnish the dipping sauce with chopped tomato and onion.

Easy Meatballs

Frozen Meatballs from Sams!
Yoshida Teriyaki Sauce

Put in slow cooker for 4 hours. Serve with rice.

Fresh Salsa

In a food processor (or chop by hand) each of the 3 following groups separately.

Group 1:
1 large onion (Walla Walla is good)

Group 2:
1 medium green pepper, seeded
1 large red bell pepper, seeded
1 or 2 small jalapeno peppers, seeded
2 large Anaheim peppers, seeded
2 medium yellow peppers, seeded

Group 3:
2 1/2 lb. tomatoes
2 tsp. salt
1/2 tsp. black pepper
1/4 bunch cilantro
2 limes, juiced (add flesh)

Mix all ingredients together.

Green Onion & Ham Dip

1 tub Philly whipped cream cheese
1 bunch green onions
1 Eckrich smoked ham (1 pkg)

Dice green onions and smoked ham. Combine cheese, onions and ham. Chill for 2 hours. Serve with crackers.

Cheese Ball (James)

2 Pkg. Cream cheese
garlic salt
Worcestershire sauce 1-2 Tbs.
Green onions
2 pkg Budge roast beef or corn beef (Shred 1 pk to roll on outside of ball)

Let set in fridge. Serve with crackers

Bacon Wrapped Chestnuts

Pkg bacon cut in half
2 cans whole water chestnuts

Wrap 1 piece bacon around chestnut, stick toothpick in to hold closed. Place on cookie sheet. Bake 375 for 30 min.

Mix
1 c. Ketchup
1/2 c. brown sugar

Put on top of each chestnut. Bake 15 more minutes.

Spinach Dip

Knorr Spring Vegetable
16 oz. sour cream
1 cup mayo
10 oz frozen spinach
3 green onions chopped
1/2 can diced water chestnuts

mix- chill and serve.

Roman Chicken Salad

1 head cabbage (Shredded)
1 bunch green onions
4 chicken breast shredded

Sauce
1/4 c. sugar
3 Tbs soy sauce
1/2 tsp pepper
2 Tbs. vinegar
3/4 c. olive oil
3 pkg. Roman Noodle seasoning

Boil until sugar is dissolved.

Brown-on cookie sheet under broil
3 pkg chicken roman noodle, noodles crunched
1/4 c. sesame sees
1/4 c. slivered almonds

Mix all three sections together. Place in fridge for 2 hours. Serve.

Cream Puffs

1 c. Hot Water
1/4 tsp salt
1/2 c. margarine

Bring to boil, then stir in 1 cup flour. Remove from heat add 4 large eggs, mix until smooth. For bite size puffs drop tsp. full on greased cookie sheet. Bake 425 for 10 min then 350 20 min.