Chicken Salad

Chicken Salad- Erica Langdorf

Dressing -
1/2 cup mayo
1/2 cup sour cream
3 tsp lemon juice
2 tsp dijon mustard
1/3 cup sugar

Dice 3 or more cooked chicken breasts, along with grapes or apples, or both...mix with dressing.

Tortellini Salad

Tortellini Salad- Erica Langdorf

Dressing - Mix 1 cup mayo, 1/2 cup sugar and 2 tbsp vinegar...let sit for 1 hour

Salad- Cook 1 bag cheese tortellini per directions

Dice veggies of your choice (I used carrots, green peppers, peas and tomatoes)

Toss with pasta and sauce, and add i pkg of feta cheese

Strawberry Spinach Salad

Strawberry Spinach Salad- Amanda Frost

Mix together in food processor or blender:
¼ cup white vinegar
½ cup oil
½ cup sugar
2 tablespoons poppyseeds
1½ teaspoon minced onion
1¼ teaspoon Worcestershire sauce
¼ teaspoon paprika

Open and wash a bag of baby spinach. Add sliced strawberries and candied almonds. Right before serving, pour dressing on top and mix well.

Green Chili Artichoke Dip

Green Chili Artichoke Dip- Mallory Johnson

1 package (8 ounce) cream cheese- room temperature works best
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 small can of diced green chili
2 cups shredded part-skim mozzarella cheese
Freshly ground black pepper
1/2 small can of diced Jalapeno (optional)
2 cans marinated artichoke hearts. (5 hears or so per can)

Drain artichoke, (I squeeze the hearts to get rid of the excess water.) Chop and set aside. Take cream cheese, mayo, motz & parm cheeses, combine in med bowl. Once completely mixed, add artichoke, green chili, Jalapeno and salt and pepper. Remember Jalepeno- the more you add the spicier it will be. Bake at 350 covered in foil for 20-25, take foil off and bake for another 15 or until golden on top.

Artichoke dip

Artichoke dip- Lynmarie Welch
1 14-16 oz can of artichoke hearts

2 c grated mozzarella cheese

1 c mayonaise

1 small can chopped green chilis

1/4 tsp garlic powder

Mix the ingredients together and bake at 350 for 25 minutes.

Hot Crab Dip

Hot Crab Dip-Lyndsay Hunsaker

2 8-oz packages cream cheese (light is fine)

1 c. mayo (light is fine but no miracle whip)

1 c. shredded parmesan cheese

1 ½ - 2 c. (about 8-12 oz) shredded crab (fresh, canned, or imitation)

1 T lemon juice

5-6 cloves garlic, minced

½ c. chopped green onions.

1 T. mild coarse-grain mustard

¼ tsp. cayenne pepper (optional)

Preheat oven to 350. Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9” pie plate or a medium baking dish. Bake for 20-25 minutes or until the top is golden brown and bubbly. Serve with sliced sourdough bread or tortilla chips.

Pumpkin Cookie Dip

Pumpkin Cookie Dip- Bryn Thomspon
1 (8oz) pkg. cream cheese softened
2 (7oz) jars marshmallow creme
1 (15oz) can solid-packed pumpkin
1 tsp. cinnamon
1 tsp. grated orange peel

Serve with: gingersnaps, vanilla wafers, or apples

In mixing bowl beat the cream cheese and marshmallow creme until
smooth. Stir in the pumpkin, cinnamon and orange peel. Store in
refrigerator. Makes 4 cups.


Amazing Molasses Cookies- Erin Bylund
1/2 c. butter + 1/4c. shortning
1 c. sugar
1/4 c. molasses
1 egg
2-21/2 c. flour
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp salt

Cream butter and sugar. Beat in molasses and egg until fluffy. Stir in
dry ingredients. Chill. Bake in lined pan @325 for 10-12 minutes.
(When I made them for taste night I left out the cloves and added
another tsp. of cinnamon...mostly because I was out of cloves and I
love cinnamon...then I rolled them into tiny balls and rolled them in
sugar before baking. Since they were smaller they baked for less time)

Dreamy Orange Fruit Dip

Dreamy Orange Fruit Dip- Elaina Poulsen
1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice

Fruit for dipping (strawberries, mango, grapes, pineapple, etc)

Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed. Serve with cut up fruit.
(*Instead of using frozen OJ, you could just use about 6 oz of orange juice).

Bean and Corn Ranch Dip

Bean and Corn Ranch Dip- Taryn Layton
1 can drained white corn
1 can drained black beans
1 pkg grape tomatoes diced
1 avocado diced
1 bunch green onions
1/2 packet taco seasoning
Hidden Valley Spicy ranch-to desired taste and consistency

Mix all ingredients together, refrigerate, and serve with Fritos.

White Bean and Roasted Red Pepper Dip

White Bean and Roasted Red Pepper Dip-Amanda Frost

1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Eat with pita chips or crackers (or a spoon, if that's your thing...)