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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