Avocado-Mango Dip

3 mangos diced
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared

Mix all the ingredients together. Serve with chips and enjoy!

Mexican Corn Dip

2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt

Mix and Enjoy!

This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!

Polynesian Meatballs

(really good, but really sweet)

1 12-ounce (340-g) can evaporated milk
1/4 cup chopped onion
2/3 cup saltine cracker crumbs
1 teaspoon seasoned salt
1 1/2 pounds (.68 kg) ground beef
1 20-ounce (567-g) can chopped pineapple
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup brown sugar

1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.

2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.

3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.

Teriyaki Chicken Wings

2 cups Teriyaki Sauce
1/2 cup white or brown sugar
1/4 cup soy sauce
5 cloves garlic – chopped
1/4 tsp. Fresh ginger root

Place sauce in a zip lock bag. Add chicken wings. Marinate over night. Spray a 9X13 pan with non stick spray. Pour marinated wings in dish. Bake at 350 degrees for 20 min. Then place under broiler for another 5 minutes to caramelize sauce. Total cooking time 25 minutes. Serve with rice and pineapple.

Pinwheels

8 oz. cream cheese, soften
8 oz. sour cream
4 oz. chopped ham
1 sm. can chopped olives
1 sm. can diced chilies
1/4 cup chopped green onion

Mix together. Spread in 10-12 flour tortillas. Roll up and refridgerate for several hours. Slice into desired amounts.

Fruit Dip

1 package cream cheese
1 can pineapple drained
1 can mandrines drained
1 Cool Whip 12 oz.

(Use two packages of cream cheese to firm it up for pretzels)

Sweet Pumpkin Dip

2 8 ounce boxes of cream cheese softened
1 15 ounce can 100% pumpkin
2 cups sifted powdered sugar
1 teaspoon Cinnamon
1/2 teaspoon ginger

Blend cream cheese and pumpkin in a large mixing bowl until smooth. Add sugar, cinnamon and ginger. Mix thoroughly cover and refrigerate 1 hour.

Serve with fresh fruit, bite-size cinnamon graham crackers, ginger snap cookies, pretzels or vanilla wafers.

Cowboy Caviar

2 tablespoons red wine vinegar
1 ½ teaspoons salad oil
1 ½ teaspoons hot sauce
1 clove minced garlic
1/8 teaspoon pepper
Salt to taste
1 can black eye peas
1 can shoe peg corn
1 can black beans
2/3 cup chopped cilantro
2 avocados, chopped
2-4 roma tomatoes, chopped
2/3 cup green onions

Whisk vinaigrette and add to the rest of the ingredients. Serve with tortilla chips. -Ladonna Counihan

Cheese Balls

1 pound grated cheese
1 pound grated jack cheese
1 cup Ortega green chilis , chopped
½ cup chopped nuts

Mix all ingredients except nuts. Form into balls, 3-4 inches in diameter. Roll in chopped nuts. Refrigerate to store. Serve at room temperature. -Udell Smith

Yummy Cheese Ball

1 package ranch dressing mix
1 package cream cheese
½ cup milk
½ cup mayonnaise
1 bag shredded Colby jack cheese (about 2 cups)
1 bag shredded cheddar cheese (about 2 cups)

Mix dressing mix, cream cheese, milk and mayonnaise with hand mixer (will still be lumpy). Add shredded cheese. Form into a ball. Refrigerate. (I like to make this the night before so it can have time to firm up.) This makes one large ball or 2 small balls.

Cowboy Caviar

4 tablespoons red wine vinegar
1 teaspoon hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
*Mix for sauce*
1 can black beans
1 can 11oz corn (I like niblets)
2/3 cup thinly sliced green onions
¼ cup diced cilantro
½ pound roma tomatoes, diced (about 4-5)
2 firm avocados, diced
Salt to taste

Cut avocados and put dressing over it. Mix everything else and add. Stir gently so avocados don’t mush. Serve with tortilla chips. This is a yummy alternative to salsa. -Dawn Roberts