Baked Creamy Chicken Taquitos

Recipe courtesy of:  Our Best Bites

1/3 cup (3oz) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

Small flour tortillas

Kosher Salt

Cooking Spray or Olive Oil

For the Filling

Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.  (You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.)

For the Taquitos

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray.  If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and pace seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in over and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  

For the Freezer Instructions

Prepare the taquitos through rolling them out and placing them on the baking sheet.  Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag.  When ready to cook, preheat the over to 425 degrees and place the taquitos on a lined baking sheet.  Bake for 20-25 minutes or until golden brown and crispy.

Fiesta Corn Dip

Recipe courtesy of:  Brits Cookin

3 cans of corn, drained

1/2 cup diced jalapenos

1/2 cup green onions

1/2 cup red bell pepper

1 cup mayonnaise

1 cup sour cream

16 oz. shredded cheddar cheese

Seasonings to taste - Cajun seasoning, onion powder, garlic powder, black pepper, etc.

Combine all ingredients in a bowl and give it a mix.  Refrigerate and serve with Fritos.

Cheesy Buffalo Chicken Salad

4oz chicken breast (1 cup) cup up into small pieces or shredding canned chicken breast will also work)

1/4 cup shredded cheddar or colby jack cheese

2 Laughing Cow light creamy swiss wedges

1/4 cup Frank's Buffalo Sauce

1/4 tsp ranch dip mix

Stir together chicken, cheeses, seasoning and hot sauce and serve with crackers, on a tortilla or on bread.

Pico de Gallo & Guacamole

I have recently fallen in love with pico de gallo.  I love to make it during the summer when the tomatoes are fresh.  This recipe came from Pioneer Woman.  Thanks PW!

5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion

3 whole Jalapeno Peppers

Cilantro

Lime Juice

Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

This is also perfect for making guacamole.  Take as many avocados as you would like, get the meat out and use a fork to mash up a bit.  Add a some of the pico with a little bit of lime juice and salt.  Yummy!  PERFECT guacamole!

Field Pea & Corn Dip

I'll be honest...the first time I saw this dip I thought...ewwww!  Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it.  It is delicious and very fresh tasting.  This is a perfect dip for summertime.  Not too heavy and made with good ingredients.  Eating it with the Fritos gives just the right salty kick to it.  This makes a TON so the recipe can be halved very easily.  Let me know if you love it!

2 cans field peas with snaps (15.8 oz can), rinse and drain

2 cans shoepeg corn (11 oz can), drained

2 cans Rotel tomatoes (10 oz can)

1 can diced tomatoes (14 1/2 oz can)

5 green onions, slices

2 cloves garlic, minced

1 Tbsp finely choppe fresh parsely

Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)

Stir all ingredients together.  Cover and chill 8 hours.  Add 2 diced avocados when ready to serve.  Drain.  Serve with Frito Scoops.  Yields 8 cups.

Rotel Squares

Sausage, ground beef, cream cheese and rotel tomatoes tucked in between crescent rolls?  Yes please.  I made this for my Sunday School Christmas party and it was a big hit.  My favorite thing about this recipe is that it doesn't have to be served piping hot.  It is still good room temperature when it has had a chance to "set up" a bit.

1 lb. Jimmy Dean Hot Sausage

1/2 lb. ground beef

Salt and Pepper, to taste

1 8-oz package cream cheese

1 10-oz. can Rotel tomatoes

2 8-count packages crescent rolls

Preheat oven to 350 degrees.  Brown sausage and meat together.  Season with salt and pepper.  Drain and put back in pan and turn heat to low.  Add cream cheese and tomatoes and melt to combine with meat.  Spray a 9x13 inch baking dish with cooking spray.  Spread one can of rolls in bottom of dish.  Add meat and cheese mixture.  Spread second can of rolls on top of mixture.  Bake about 25-30 minutes, or until rolls are brown.

This is a good, hearty appetizer to bring to a party.

Harlan & Lil’s Salsa

Why would I ever buy store bought salsa again?  Eloise made this for us a few years back and she is actually friends with Harlan & Lil, who gave us this fresh salsa recipe:

2 to 4 each jalapeno peppers, unseeded

1/3 to 1/2 of medium bell pepper

1/3 of medium onion

1 clove garlic

Pulse in food processor and add:

1 tablespoon chopped fresh cilantro

1/2 teaspoon cumin

1 tablespoon + a little more lime juice (1 small lime or 1/2 large lime)

Pulse processor and add:

1 can tomatoes (11 oz) drained well (I used homegrown tomatoes, skin off with the juice and seeds squeezed out)

1 small can tomato sauce

1 teaspoon salt

Pulse and adjust seasonings.  Start with 2 jalapeno peppers first then add more at end if not hot enough. 

Sugar Crusted Almond Pound Cake

From: my Mom

1 Duncan Hines Golden Butter Recipe Cake Mix (no substitutions)
1/2 cup sugar
2/3 cup vegetable oil
1 cup sour cream
4 large eggs
1 tsp. vanilla extract
1 1/2 tsp. almond extract
Pam spray
1/4 cup or so extra sugar

Preheat oven to 325 degrees. Spray bundt pan with Pam and "flour" with the extra sugar. Mix all other ingredients. Beat for 2 minutes on high. Pour into prepared pan and bake at 325 degrees for 1 hour. Cool 15 minutes in pan, then remove.

YUMMY!

Jalapeno Pie

Recipe from: Laura Ogletree

1 jar of sliced jalapenos
2 lbs of shredded cheddar cheese
1 dozen large eggs

Preheat oven to 375 degrees. Butter the bottom and sides of a 9x13 pan. Chop jalapenos (juice drained if prefered) in a food chopper and spread evenly over the bottom of the pan. Pour the cheese evenly over the peppers. Beat the dozen eggs in a bowl and then pour evenly over the cheese. Bake in oven for about 35 minutes, or until top is golden and the middle of the dish is solid (not jiggly). Cut into 1" squares and serve with toothpicks.

Low-Fat Garlic & Feta Cheese Dip

1 cup low-fat feta cheese (crumbled)
4 oz. fat-free cream cheese (softened)
1/3 cup low-fat mayonnaise
2-3 garlic cloves
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. thyme

Combine all ingredients. Cover and chill until serving time.

Per tablespoon: 24 calories, 1.2g. fat, no fiber (2 tbsps. for 1 point).

Serve with Reduced Fat Wheat Thins or Carrot chips

Bacon Cheddar Deviled Eggs

12 eggs
1/2-3/4 cup mayonnaise (depending on how creamy you like your deviled eggs)
1 pkg./jar real bacon bits
2 Tbsp. finely shredded cheddar cheese
1 tbsp. mustard

-Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
-Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, bacon bits and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

So good!

Artichoke Dip

2 8oz. can artichoke hearts, chopped
3/4 cup sour cream
1 cup mayonnaise
1 1/2 tsp. garlic salt
1 1/2 cups Parmesan cheese, fresh
Extra Parmesan to sprinkle on top

-Mix all together. Sprinkle extra Parmesan cheese on top. Bake at 350 degrees until cheese is melted and lightly browned, about 20 minutes.
-Serve with Fritos.

crispy topped creamy spinach dip

submitted by: Autumn Johnson

If you want a really good dip to serve with wheat thins for the holidays I suggest this one.

2 pkg. (10 oz. each) frozen chopped spinach, thawed and well drained
1 container (8 oz.) philadelphia chive & onion cream cheese spread
1/2 cup kraft ranch dressing
2 eggs, lightly beaten
1 1/2 cups kraft shredded cheddar cheese, divided
1 cup crushed ritz crackers, divided

-preheat oven to 375. Mix spinach, cream cheese, dressing, eggs, and 3/4 cup of the cheddar cheese in large bowl. Stir in 1/2 cup of the crushed crackers.
-Spoon spinach mixture evenly into greased 2qt. oven proof casserole dish. Sprinkle with remaining 1/2 cup crushed crackers and remaining 3/4 cup of cheddar cheese.
-Bake 20 to 25 minutes or until heated through and cheese on top is melted.

Ham Ball

Submitted by: Angela Mills

1 can Hormel tender chunk ham
1 8oz. pkg. cream cheese, softened
1/4 cup real mayonnaise
1 tsp. minced onion
1/4 tsp. garlic salt
1/4 tsp. mustard
1/4 tsp. Tobasco

-Shred ham with a fork. Add all of the other ingredients. Mix together.
-Shape and chill. Set out to soften a little before serving. Serve with Ritz crackers.

Baked Potato Dip

Submitted by: Angela Mills

16 oz. sour cream (can be low-fat)
8 oz. cream cheese, softened
2 jars real bacon bits
3 cups Colby/Monterrey Jack cheese
Chopped jalapenos, to taste

-Mix together (I used beaters). Bake covered for 30 minutes and uncovered 20 minutes or until top is browned. Serve with Fritos.

Black Bean Salsa

Prep: 15 min.

1 plum tomato
1 avocado
1/3 cup chopped red onion
1 (15oz) can black beans, rinsed and drained
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1/8 teaspoon dried crushed red pepper (optional)
1/8 teaspoon salt
dash of garlic salt to taste

• Dice tomato. Peel, seed, and dice avocado. Combine tomato, avocado, onion, beans, and cilantro in a bowl.
• Whisk together oil and remaining ingredients. Toss with bean mixture. Cover and chill. Serve with chips. Yeild: about 3 cups.

From: Jennifer P.

Creamy Cheesy Ranchy Dip

Submitted by: Angela Mills on behalf of Misty Bording

1 8 oz. brick of cream cheese
2 cups of finely shredded cheddar cheese
1/2 cup mayonnaise (the real deal not salad dressing)
1/3 to 1/2 packet of ranch dressing mix (the powder)

1. Soften the cream cheese and then put in a medium bowl. Beat with beaters just to get it out of the brick form.
2. To that add in the mayo and cheese then beat again. Add some of the packet of ranch. Beat and taste (you are trying to get it salty but not too salty, so keep tasting before you add). If you need to add more ranch, do so, and beat again and then taste. Serve with the big Fritos.