Avocado Ranch Dip

2 avocados
1 cup plain Greek yogurt
2 Tbs lemon juice
1 Tbs fresh chives; finely chopped
1 Tbs fresh flat-leaf parsley; minced
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
chips and veggies for dipping

Mustard Pretzel Dip

1/4 medium onion; minced
8 oz sour cream
8 oz mustard
8 oz mayo
1 package ranch mix
1/2 cup sugar
3 heaping tsp horseradish

Mix and Chill

Tahini

(to use in Hummus)

1 cup sesame seeds

1/3-1/2 cup vegetable oil

1/4 tsp sesame seed oil

pinch kosher salt

Oven at 350 degrees, bake seeds for 5-10 minutes, tossing occasionally

After seeds are cooled, add the oils and seeds to the food processor and pulse to achieve desired consistency.

Hummus

Ingredients:

2 cups garbanzo beans - drained - reserve liquid

1/3 c tahini

1/4 c lemon juice

1 tsp salt

2 cloves garlic

1 Tbsp olive oil

Dress with:

a pinch of paprika

1 tsp fresh parsley

Directions:

Put all ingredients in food processor, pulse and add lemon juice or oil to achieve desired consistency.

Serve with homemade baked pita chips

Spicy Salsa

Ingredients

2 (14.5 oz) cans stewed tomatoes (or I used tomatoes from my garden and stewed those)

-side note: make sure to get rid of all the juice and seeds, or the consistency might be too thin

1/2 onion, finely diced

2 cloves of garlic

1/2 lime, juiced

1 teaspoon salt

fresh cracked pepper to taste

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon cumin

1/2 teaspoon cayenne pepper

3/4 teaspoon chili powder

1 Tbsp Sriracha (or other hot chili sauce)

2 fresh jalepenos, chopped and seeded

3 Tbsp chopped fresh cilantro (I omitted this and it was delish!)

Directions
Place all ingredients into the food processor and pulse until you reach desired consistency.

Hummus

2 cups garbanzo beans; drained, reserve liquid
1/3 cup tahini (recipe for homemade tahini below)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic
1 Tbsp olive oil (not EVOO) or vegetable oil

Combine all ingredients together in a food processor and mix to desired consistency.

Sprinkle a pinch of paprika and fresh parsley on top, if desired.

Homemade Tahini
1 cup sesame seeds
1/3-1/2 cup vegetable oil
1/4 tsp sesame seed oil
pinch kosher salt

Toast sesame seeds in the oven for 5-10 minutes on 350 degrees. Toss regularly.

Combine all ingredients in food processor until creamy and pourable.

California Wraps

1 large tomato, seeded and diced
6 tablespoons thinly sliced green onions with tops
1 medium ripe avocado, seeded
1 tablespoon reduced-fat sour cream
1/2 teaspoon lemon juice
1/8 teaspoon salt
6 (8 in) fat-free flour tortillas
6-12 large lettuce leaves
8 ounces thinly sliced reduced-fat deli smoked turkey
1 package (4 ounces) salad sprouts
6 tablespoons shredded reduced-fat cheddar cheese

1. Dice tomato and slice green onions. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Place avocado in bowl, mash. Stir in sour cream, lemon juice and salt.

2. Top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge . Cover with one or two lettuce leaves, pressing lightly. Place one slice turkey over lettuce. Top evenly with 1/2 cup salad sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3. Roll up each tortilla lightly. Cut each wrap diagonally in half.

Yield: 6 sandwiches

...from page 42 of "The Pampered Chef's It's Good For You cookbook.

Fruit Salsa Recipe

fresh strawberries
kiwis
1 can peaches
1 apple
lime juice
2 tsp. sugar
1 bag cinnamon pita/tortilla chips

Chop fruit and mix together. Sprinkle with sugar. Add lime juice. Cover and refrigerate at least an hour. Serve with cinnamon chips.

Super Easy and Spicy Fried Pickles

2 cups peanut oil for frying (I used corn oil and it worked really well)
1 (32 ounce) jar dill pickle slices
1 cup Italian seasoned bread crumbs
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp garlic powder
2 eggs; beaten
1 (8 ounce) bottle Ranch dressing

~ Heat the oil in a large heavy skillet over medium heat.

~ Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper, and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.

~ Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels and serve hot with ranch dressing.

THESE ARE DELICIOUS! Every once in a while I crave fried pickles and these really did the trick!!

courtesy of All Recipes

UMW Taco Soup

2 lbs. lean ground beef
medium onion; chopped
1 large can Ranch Style Black Beans
1 can Rotel tomatoes (you choose; original, mild, hot)
(2) 15 oz cans stewed tomatoes (chopped) including juices
1 can water (rinsed in/out of beans can to get all flavor)
1 can niblet yellow corn with juice
1 packet Ranch Style Dressing powder
1 packet taco seasoning

~ In a soup pot, brown meat; add onion until tender. Add in remaining ingredients. Stir thoroughly and simmer for 30 minutes. Will be thick and hearty.

~ Serve with tortilla chips

submitted by reader Jamie

Sweet and Sour Chicken

6 half chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 (13.5 oz) can pineapple chunks (reserve juice)
1 cup granulated sugar
2 Tbsp sugar
3/4 cup cider vinegar
1 Tbsp soy sauce
1/4 tsp ground ginger
1 chicken bouillon cube
1 green bell pepper, cut into 1/2 inch strips

~ Coat chicken with flour and brown in oil in skillet. Remove to roasting pan and sprinkle with salt and pepper. Heat oven to 350 degrees.

~ Drain pineapple, pouring juice into a 2 cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes; then pour over chicken. Bake uncovered for 30 minutes. Baste occasionally.

~ Add pineapple and green peppers. Bake 30 minutes longer, or until chicken is tender. Place chicken on serving platter, on bed of rice if desired. Pour on juices and pieces of pineapple and green pepper over chicken.

~ Serve immediately.

submitted by reader Katie

Beer Pretzel Dip

1/2 cup of beer (any kind, but Yuengling is suggested) appe
2 pkgs of cream cheese; softened
1/2 package of ranch salad dressing mix (not dip mix)
8 oz sharp shredded cheddar cheese (not finely shredded)

~ Mix all ingredients together using a mixer.
~ Serve with pretzels or with beer bread.

submitted by reader Katie

Chicken and Asparagus Kabobs

Dipping Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp sesame seeds
1 Tbsp sesame oil
1/2 tsp white pepper

Kabobs:
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 tsp minced fresh gingerroot
1 - 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1 1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 Tbsp olive oil
1/2 tsp salt

~ In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.

~ In a large re-sealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

~ Drain and discard marinade. In a brown bag, toss the asparagus with olive oil and salt. On six metal or wooden soaked skewers, alternating, thread one piece of chicken and two pieces asparagus. Grill, covered, over medium heat 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp and tender.

~ Serve with dipping sauce.

originally from Taste of Home Magazine, submitted by reader Katie.

Spinach Artichoke Dip

2 pkg frozen chopped spinach (thawed)
1 can drained artichoke hearts (chopped)
8 oz cream cheese
1/2 cup grated parmesan cheese
1 stick butter
1 onion, chopped
8 oz sour cream
2 cups shredded mozzarella cheese
tortilla chips or melba toast

~ saute onion in butter, add spinach and artichoke
~ stir in cream cheese and sour cream until melted
~ add parmesan and shredded mozzarella cheeses
~ pour into baking dishes and bake at 350 degrees until bubbly

This makes a lot and can be frozen.

Serve with tortilla chips, melba toast, veggies, etc.

Deviled Eggs

12 eggs
3 Tbsp mayonnaise
2 Tbsp mustard
1 Tbsp minced sweet pickles
1 dash worcestershire sauce
salt and pepper
1 dash lemon juice
1-2 dash tobasco
2 Tbsp parsley
2 Tbsp paprika (to top)
1 dash onion powder (to taste)

~ hard-boil eggs
~ peel eggs and cut in half, length-wise
~ scoop out yolks and put in large bowl
~ add all ingredients to yolks and mix until fairly creamy
~ transfer yolk mixture into a large plastic bag, seal and cut off a small corner
~ squeeze mixture into egg white halves

Buffalo Chicken Wing Dip

o12 oz cream cheese
8 oz ranch dressing
8 oz hot wing sauce
1 can of chicken (I usually use two cans)
3 cups shredded cheddar cheese

Mix all ingredients in a 13x9 pan and bake at 350 degrees until bubbly.

Serve with tortilla chips and a tall glass of your favorite beverage - it's hot!

This recipe comes from my dear friend, Keppel. This is the main reason I started this blog. I have called her numerous times for this recipe, as I always forget the ingredients!!

Mustard Pretzel Dip

1/2 medium onion - minced
16 oz. sour cream
16 oz. mustard
16 oz. mayo
1 double package of Ranch Mix
1 cup sugar
6 tsp (heaping) horseradish

Mix all ingredients and chill.

Serve with pretzels sticks.

Cut the recipe in half if you don't want enough to supply a party of 50!

Thank you, Andrea, I'm pretty sure you shared this with me years ago.