This is one of those recipes I didn't write down because I assumed my kids would just remember how to do this when they leave home with this collection of recipes.  But then I thought again...  And I realized that I had already posted this recipe but we have altered it over the years.  For example we decided we no longer liked shredded lettuce.



1.  1 large 30 oz can spicy refried beans or 1 30 oz can of regular refried beans with a 1/3 c salsa stirred into it
2. 1 16 oz container of sour cream with 1 packet or 2 Tbsp of taco seasoning stirred in
3. 3 avocados blended with 1/2 c salsa and 1 tsp salt
4. favorite salsa
5. 1 14 oz can corn sauteed in 1 tbsp oil along with 3 diced and seeded jalapenos and sauteed until corn and peppers are slightly charred
6. shredded cheddar cheese or mexican blend cheese
7. chopped tomatoes

Arrange ingredients in layers and in order 1-7 in a large platter.  Serve with chips and keep in fridge until you are ready to serve.

We made this for the Superbowl and all voted that it was a keeper.  I got the recipe from ourbestbites.com.  I like spreading it on small pieces of sourdough baguettes but it tastes really good on crackers and chips.  We used any leftover dip to put on top of grilled steaks or porkchops before sticking them under a broiler for just a minute.  Heaven.


2 8-oz. packages cream cheese, softened
1 c. mayonnaise  DON’T use Miracle Whip
1 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 4-oz. can fire roasted green chilies
1/4 of a 4-oz. can diced jalapeno peppers*, drained
8oz bacon, cooked and crumbled

My friend Diane showed me how to do these fun won-ton cups and the salad is from several different friends who have let me try theirs.  I like the salad just plain on top of shredded lettuce as a salad.  My husband likes it wrapped in tortillas as a wrap or as a topping for burritos.  These appetizer cups though are what my kids prefer.  Anyway you do it, its a easy, relatively healthy salad.

2 avacados cup up and tossed with 1 Tbsp lemon juice
1 package Italian salad dressing mix made according to directions with oil and water or use 2 cups of Italian salad dressing
1 bunch of green onions chopped up
1 15 oz can corn, drained
1 15 oz can black beans, drained and rinsed

Toss all the ingredients together and let sit for at least one hour

As an appetizer:

A package of wonton wrappers
Sour cream

Heat your oven to 350 degrees.  Put a won ton wrapper into the cups of a mini-muffin pan to form little cups.  Cook for 7 minutes or until lightly golden.  Let cool.  Fill with salad and top with a small scoop of sour cream.

I thought this recipe was common knowledge but I guess it isn't!  This is just the regular original recipe on the side of the chex box and is family favorite, addictive munchie - great for football game watching.

3 c corn chex cereal
3 c rice chex cereal
3 c wheat chex cereal
1 c mixed nuts
1 c bite sized pretzels
1 c regular size bagel chips broken into pieces
6 Tbsp butter, melted
2 Tbsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

1. In a large bowl mix cereals, nuts, pretzels and bagel chips.
2. In a second bowl mix the rest of the ingredients.  Pour butter mixture over cereal mixture stirring to coat evenly.
3. Pour into a 9 x 1 pan and cook at 250 degrees for 1 hour, stirring every 15 minutes.  Cool and eat.
4. Optional you can make it in a microwave by cooking it on high 5-6 minutes, stirring every 2 minutes.

No holiday meal would be complete for my family without this cheeseball.  It has obtained almost legendary status since my family served it to us growing up and we each still boast about the cheeseball our individual families have made.  I have been overruled in my family so we make our without nuts but rolling it in nuts gives a nicer presentation I think.

2 pkg. creamed cheese (16 oz)
8 ox can crushed pineapple, well drained
1 Tbsp Season Salt (no this is not a typo)
1/4 c green pepper, chopped
1 Tbsp green onion, chopped
1/2 c craisens, optional
2 c chopped nuts, optional

Mix all ingredients except nuts in a mixer or food processor.  If you want to roll it into a ball on nuts you can or simply mound it into a bowl.  Chill well, preferably overnight.  Serve with crackers - ritz and wheat thins are our favorite.

This recipe is just the basic Knorr soup package recipe but we love it.

Spinach Dip

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed VERY dry
1 container (16 oz) sour cream
1 c mayonnaise
1 package Knorr Vegetable soup mix
1 can (u oz) water chestnuts, drained and chopped
3 green onions, chopped

Combine all ingredients and chill at least 2 hours or overnight. Serve with vegetables or my favorite is with really good crusty sourdough bread chunks.

This recipe was passed onto me by my friend Allison and has rapidly become one of my favorites. Serve this with wheat thins (my favorite), triscots or ritz crackers. You blend in 2 stages as if you try to do it all at once it comes out a brownish colored instead of a pretty red and green.

1 package cranberries
1 c sugar

Mix the above in a food processor (or blender) till finely chopped. Pour into a bowl. Clean your food processor out.

1 c cilantro
1 jalapeno pepper, seeded
2 green onions

Mix the above in a food processor. Stir gently into the cranberry mixture.

In a pie pan or serving dish spread 1 container softened cream cheese. Spread the cranberry mixture on top. Serve.