Sunday, September 18, 2016

Fiesta Ranch Salad

1 12 oz. pkg. twist noodles          1 pkg. fiesta ranch dip
1 can garbanzo beans
1 can kidney beans
1 can corn
1 can olives
1/2 purple onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups buttermilk
2 cups mayo
diced tomatoes
diced avacado
cheddar chesse, shredded
bag of Fritos

Boil noodles, drain. Drain beans and rinse. Do not drain corn. Add beans and corn to noddles.
Add onions, peppers, and olives. Make dressing by combining buttermilk, ranch packet,and mayo.
Pour half over noddles and refrigerate 4 hrs. Just before serving add tomatoes,avacado, cheese
and the rest of the sauce. Toss together. Add fritos.  Made this for Grandma Beths birthday party.

Strawberry Pecan Pretzel Salad

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
2 cups diced strawberries or peaches
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
8 oz. whipped topping

Mix together pretzels, pecans, brown sugar and melted butter. Spread in jelly roll pan (pan with sides)
and bake at 400 degrees for 7 min. Allow to cool and then break into small pieces. Beat together soft cream cheese, sugar and vanilla.Fold in whipped topping. Before serving, stir in  diced fruit and pretzel, pecans mixture into the cream cheese mixture. This salad was served at Grandma Beths birthday party.

Sunday, May 8, 2016

Chubby Chicken and Creamcheese Taquitos

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 32 minutes

Yield: about 10 taquitos

The golden crunch of tortillas gives way to a creamy chicken and cream cheese filling that is easy to love.


3 cups cooked shredded chicken (I like rotisserie)
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
your choice for serving:
sour cream/quacamole/salsa/taco sauce/ranch dressing

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, 5-7 minutes turning to brown each side. Remove to paper towels to drain.
Serve with your choice of dunking sauce.

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Sunday, January 18, 2015

Black bean soup

Black Bean soup
1 c. salsa (I used a mango peach salsa from Costco but I have also used mild pace salsa- so any kind you choose.)
2 cans (15 1/2 0z) black beans rinsed and drained
2 c. chicken broth
1 tsp lime juice
2 Tbsp fresh cilantro
sour cream

Heat the salsa in a saucepan over medium heat, stirring often for 5 min. Add beans and broth. Bring to a boil then lower the heat and simmer covered for 15 mins. Let cool slightly, then ladle half of the soup into a food processor or blender and puree it. Return the pureed soup to pot. Stir in the lime juice and chopped cilantro and heat through. Serve topped with sour cream, chips, lime wedges and more cilantro. *I just use a hand emulsion blender and blend to desired consistency.

Thursday, January 15, 2015

Chicken tortilla soup

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup fresh salsa
  • 1 (15 ounce) can creamed corn
  • 6 boneless, chicken breast halves - cooked, skinned
  • 2 teaspoons ground cumin
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 3 tablespoons chopped fresh cilantro
  • 16 ounces tortilla chips
  • 8 ounces shredded Monterey Jack cheese

  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve. Serves 8.

Saturday, December 27, 2014

Cranberry Salad

1-10 oz. bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 20 oz. can crushed pineapple, drained
1 cup heavy cream
1/2 cup powdered sugar
1 teas.vanilla extract
1 cup or whole pomegranate seeds

1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a mixing bowl and stir in sugar ( only white sugar). Cover and refrigerate for at least 2 hrs. or overnight.
2. Drain any accumulated juices from cranberries and discard.(or drink) then stir in marshmallows and drained pineapple and set aside.
3. Whip the heavy cream in a large mixing bowl (using a mixer with the whisk attachment or hand held mixer) until it begins to thicken,about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporate. Transfer to 8x8 inch dish or serving bowl.
4. Refrigerate or freeze for about 2 hrs. Right before serving garnish top with pomegranate seeds.

Big Hit Dip

1 pound sausage (Jimmy Dean regular is good ) brown and drain
2 8oz. packages cream cheese softened
1 can Rotel tomatoes diced with green chiles

Mix together and heat. ( Either in crookpot or in pan on stove-low heat)  If you want more zip add a small can of green chiles. Serve with chips and/or crackers