7 Layer Dip

1 (16 oz) can refried beans

1 (15 oz) carton guacamole dip

1 (8oz) tub sour cream mixed w/

1/2 pkg taco seasoning 

1 (16 oz) bottle salsa

1 (8 oz) shredded cheese 

Sliced tomatoes 

1 (2.25) can sliced black olives

Tostitos Chips

Crockpot Grape Meatballs

 1 (32 oz) bag frozen fully cooked meatballs                            12 oz chili sauce                                                   10 oz grape jelly

Add frozen meatballs to crockpot. Cover with chili sauce, and grape jelly. Cook 2-3 hours on HIGH or 4-6 hours on LOW. Serve directly from crockpot with serving spoon, or toothpicks, or transfer to a serving dish.

Marshmallow Dip

My mom use to make this dip when I was growing up. I mixed some up to go with our fruit rainbow I made for St. Patrick's day breakfast. Delicious and looked like puffy clouds at the end of my rainbow creation.

1 (8 oz.) cream cheese, softened
1 small bottle marshmallow creme

Mix together and serve with fruit (sliced apples, strawberries, oranges, pineapple, grapes, blueberries, etc.)

Fresh Lime Avocado Fries w/ Mango Salsa

The mango salsa adds a refreshing taste to these yummy fries. This would be a fun appetizer for a St. Patrick's day "green" party, especially if you love avocados like I do.

Mango Salsa

1 mango, peeled and seeded

1 T. fresh cilantro

1 T. sliced green onions

1 T. sour cream

1-2 t. sugar, depending on the sweetness of the mango

1 T. orange juice

1 t. fresh lime juice

1/2 Serrano pepper (optional)

dash of pepper and sea salt

Place all ingredients in food processor or blender. Pulse until blended. Set aside.

Avocado Sticks
3 T. flour
1/4 t. kosher salt
2 eggs, lightly beaten
zest of 1 lime
1 1/2 c. bread crumbs
2 large firm-ripe avocados, peeled, pitted and sliced into 1/2 inch slices
canola oil for frying

In small bowl, mix together flour and salt.
In another small bowl whisk lime zest into eggs.
Place bread crumbs in a third bowl or zip loc bag.

In a deep fry pan, heat 1 1/2 inches of oil. Dredge each avocado slice in flour, then egg and bread crumbs. Place in hot oil. Fry for 30-60 seconds or until crisped and brown. Fry 4-6 at a time. Repeat. Remove to plate lined with paper towels. Serve while hot with Mango Salsa.

Bacon Wrapped Lil' Smokies

I made these yummy little appetizers for our Super Bowl party. The game was lame, but the food wasn't!

14 oz. package lil' smokies

12 slices bacon

brown sugar

toothpicks

Preheat oven to 350 degrees. Line baking sheet with foil. Cut bacon into thirds. Tightly wrap a sausage with bacon, secure with toothpick and place on baking sheet. Bake for 30 minutes or until a little crispy. Drain grease. Sprinkle with a couple of tablespoons of brown sugar. Place under broiler a couple of minutes until sugar is bubbly.

Cheddar Cheese Ball

1 8 oz. cream cheese
1 c. cheddar cheese, grated
1/8 t. onion powder
1/2 cube butter
1/8 t. garlic powder
1/4 t. salt
parsley
sliced almonds
chopped pecans
Bring cream cheese and butter to room temperature. Add rest of ingredients and beat until fluffy. Cover. Chill for 4 to 24 hours. Shape into ball or 2 smaller ones and roll in parsley, sliced almonds or chopped pecans. Serve with crackers.

Bacon Roll-Ups

This is a recipe from Grandma Sue. It's always a favorite of ours around the holidays.

1 lb. bacon, cut in thirds

1 (8oz.) can whole water chestnuts

Cut chestnuts in half. Wrap a piece of bacon around the chestnut and fix with a toothpick so it will hold. Put in a foil lined sheet cake pan. Bake at 350 degrees for 30 minutes or until a little crisp. Drain off fat. Add sauce and bake 15 minutes.

Sauce
1 c. ketchup
1/2 c. brown sugar
1/2 c. vinegar
1/2 t. celery salt
Mix together and pour over bacon.

The Best Darn Salsa Ever

This recipe comes from GTU. This was their daily recipe one day while I was watching, so I had to try it. It is yummy stuff. I've made it for several parties and everyone loved it.

5 Roma tomatoes, chopped fairly small
2-4 green onions, chopped fairly small

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained

2 avocados, chopped fairly small

1/2 of a cucumber, chopped fairly small

1 can sliced olives

1 c. fresh cilantro, chopped

1 pkg. zesty Italian dressing, prepare as directed {homemade better than bottled}

Combine all ingredients. Pour dressing on top and stir until well coated. Refrigerate for at least two hours before serving. Serve with chips.

Mexi-Dip

Unless I'm making this for a crowd, I half the recipe.

2 (16 oz.) cans refried beans
4 lg. ripe avocados
1 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 c. sour cream
1/2 c. mayonnaise
1/2 pkg. taco seasoning
1 c. grated cheddar cheese
1 c. grated monterey jack cheese
2 (3 oz.) cans sliced olives
4 tomatoes, chopped
1 c. green onions, chopped

Spread beans in a school size cookie sheet. Mash avocados, lemon juice, salt and pepper; spread on top of beans.

Mix sour cream, mayo and seasoning together; spread on top of avocados. Top with grated cheese, olives, tomatoes and onions. Refrigerate. Serve with tortilla chips.