TOUCH DOWN TACO DIP

1 Small can of refried beans and spread in bottom of pan
1 - 8 oz pkg. cream cheese
1 - 8 oz pkg. sour cream
mix together and add a clove of garlic and
½ pkg of taco seasoning mix. Mix together well and spread on top of beans.
cover with chedder cheese
cook until hot and bubbly at 350
chop tomatoes, cilantro, green onions, olives and sprinkle on top.
Opt. You can add avocados, jalapenos, green peppers, and green chilies.

BEACH SALSA

1 can black beans rinsed and drained
5 roma tomatoes chopped
1 can of corn rinsed and drained
1 can olives sliced
1 bunch of cilantro chopped
1 bunch of green onions chopped
3 juice of limes
1 pkg of Italian dressing mix.

Combine all ingredients and chill before serving.

GRANOLA

8 c. oats ¾ c. water
1 ½ c. brown sugar ¾ c. oil
1 ½ c. wheat germ ¾ c. honey
8 oz. almonds ¾ c. peanut butter
8 oz. cashews 2 t. vanilla
8 oz. coconut (shredded) ½ t. vanilla
3 oz. sunflower seeds ½ t. cinnamon

Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until bubbly. Add vanilla and pour hot mix over fry mixture. Mix well then add cinnamon. Spread over cookie sheets. Bake @ 200 * for 1 hour, when cool add raisins. ( if desired) store in ziploc bags or jars.

MEXICAN DIP
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.

BLACK BEAN SALSA

BLACK BEAN SALSA

2 cans black beans drained
2 ½ c. frozen corn
2 bell peppers (use different colors for variety)
½ c red onion diced
½ c. fresh cilantro chopped
1 c. Fat Free sour cream
½ c. fat free mayonnaise
4 TBS red wine vinegar
2 tsp. cumin
1/8 tsp. pepper
2 tsp. garlic powder
2 tsp. chili powder
½ tsp. salt
Mix all together and refrigerate over night
Serve with baked Tostitos scoop
(May substitute regular sour cream and mayonnaise.)

MEXICAN CHEESE FONDUE

MEXICAN CHEESE FONDUE
1 lb. velveta cheese
1 28 oz. can diced stewed tomatoes
1 4 oz. can diced green chilies
1 – 2 tsp. onion salt
Heat in crock-pot until melted. Serve with chips

FRUIT SALSA & CINNAMON CHIPS

Fruit Salsa & Cinnamon chips

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.