Seven Layer Fiesta Dip

1 (16 oz. can) refried beans

1 (16 oz. container) Sour Cream

1 (1.25 oz. pkg) McCormick Original Taco Seasonings

2 c. (8 oz.) shredded Cheddar Cheese

1 Tomato chopped

1/2 c. Green Onion, sliced

1 c. Guacamole

1/2 c. Black Olives, sliced

Tortilla Chips

Spread refried beans in a shallow serving dish. Mix sour cream with taco seasoning; spread over beans. Top with cheese, tomato, onion, dollops of guacamole and olives. Serve with tortilla chips.

Chicken Italian Appetizers

18 Wonton Wrappers

1/2 c. Red pepper, finely chopped

1/2 c. Green Onion, finely chopped

2tsp. Olive Oil

2 c. Cooked Chicken, finely chopped

1/3 c. Mayonnaise

2 Tblsp Parmesan Cheese

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Oregano

1/2 tsp. Basil

Preheat oven to 400 degrees. Spray muffin pan cavities with vegetable pan spray muffin pan cavities with vegetable pan spray. Press wonton wrappers into cavities. In small skillet, cook red pepper and green onion in olive oil until soft, about 5 minutes. Meanwhile, combine chicken, mayonnaise, cheese and seasonings. Stir in cooked red pepper and green onion. Spoon 3 tablespoons filling into the wonton cup. Bake 7-8 minutes. Serve hot. makes 18 appetizers. 

Spicy Snack Mix

1/2 c. Butter

4 tsp. Chili Powder

2 tsp. Garlic powder

1 tsp. Onion Powder

4 c. Crispix Cereal

2 c. Bugles Snack

2 c. Small Corn Chips

2 c. Mini Cheese Flavored Crackers

2 c. pizza or cheese flavored Goldfish Crackers

1/4 c. Grated Parmesan Cheese

Preheat oven to 250 degrees. Melt butter in small pan and stir in seasonings. In very large bowl add Crispix, Bugles, corn chips, cheese crackers,  and goldfish crackers. Pour butter over and mix well to coat. Bake 15 minutes. Add Parmesan and stir to coat well. Bake 30 minutes longer, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes about 12 cups. 

Mexican Dip

2 cans bean dip or one large can Refried Beans

3 Avocados, peeled, mashed

2 Tblsp. Lemon Juice

1/2 tsp. Salt

1/4 tsp. Pepper

1 c. Sour Cream

1/2 c. Mayonnaise

1 pkg. Taco Seasoning

3 Tomatoes, chopped

Green Onions, sliced

Black Olives, sliced

Shredded Cheese

Blend avocados and spices together. Mix sour cream, mayonnaise, taco seasoning together well. First layer: Spread beans on platter. Second Layer: Avocado layer, spread over beans. Third layer: Sour cream mixture, spread over avocado. Fourth Layer: then spread tomatoes. Fifth layer: onions. Sixth layer: black olives. Seventh layer, spread cheese evenly on top.

Pizza Buns

12 Hamburger Buns

2 lbs. Hamburger

1 (14 oz. can) Spaghetti or Pizza sauce

1 (8 oz. can) Tomato Sauce

1/2 c. Onion, chopped

1/2 c. Green Onion, chopped

1/2 c. Black Olives, chopped

1 lb. Shredded Mozzarella Cheese

breadcrumbs or oatmeal if needed

Place buns outside or under broiler (24 halves), toast, watching carefully; put aside. Microwave or brown crumbled hamburger in skillet; drain. Add the sauces, onion, olives and peppers, heat and test, if to juicy thicken with bread crumbs or oatmeal. Place in a scoop of meat mixture on each bun half and top with cheese. Heat in 375 degree oven until cheese melts. Makes 24.

Baked Shrimp Dip

1 (8 oz. pkg.) Cream Cheese, softened

1 (4 1/2 oz. can) tiny shrimp, drained

1 tsp. Onion Powder

1 tsp. Lemon Juice

1/2 tsp. dried Dill Weed

1/8 tsp. Salt

1/8 tsp. Worcestershire Sauce

Heat oven to 300 degrees. Spoon mixture into small oven-proof bowl. Bake 45 minutes. Serve warm with crackers or bugles. 

Guacamole Dip

2 medium Avocados

Juice of one Lime

Salt

Cut avocados in half and remove pits. Use a spoon to scoop out the avocado flesh. Place avocado flesh, lime juice and salt (to taste) into a hefty one zip quart storage bag. Seal bag and squish until mixed well. Remove air and seal bag until ready to use to keep guacamole from turning brown.

Creamy Taco Cheese Dip

1 2lb. Block of Velveeta (cut up into cubes)

2 cans original rotel

2 cans Hormel chili (no beans)

1 1lb. Browned Hamburger Meat

1/2 cup heavy Whipping Cream

Dump all ingredients into a crock pot except for the whipping cream. After the ingredients start to melt mix and ass heavy whipping cream. Continue to stir and heat on high until served. Serve with tortilla chips

Oyster Crackers Snack

12-16 oz. Oyster Crackers

1 pkg. Hidden Valley original dressing mix (dry)

1/4 tsp. Lemon Pepper

1/2 to 1 tsp. Dill Weed

1/4 tsp. Garlic Powder

3/4 to 1 c. Salad or Vegetable oil

Combine dressing mix and oil, add lemon pepper, dill weed, garlic mix. Pour over oyster crackers and stir to coat. Bake 200 degrees for 15-20 minutes, then cool. Also you can use less oil and not bake for a quick snack.

Layered Bean Dip

1 30 ounce Refried beans

1 (16 oz can) Sour Cream

1 (16 oz can) Avocado Dip

2 c. Salsa

2 c. Grated Cheddar Cheese

Green Onion Diced

Layer ingredients just the way they are on the list in a 9x13 pan. Refried beans first. then sour cream, then avocado dip, then salsa the cheese and finally green onions. Serve with tortilla chips