Southwestern Egg Rolls and Avocado Ranch Dressing

Sara made this for us and they were delicious.  The dressing was delicious, too.  You might as well use the entire avocado and double the dressing.

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Recipe source

Egg Rolls

  •  2 cups frozen corn, thawed (I think this was way too much corn for my taste–may 3/4 a cup or less would be better)
  • 1-15 oz can black beans, rinsed and drained
  • 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel (we used the 10 oz froz. spinach in a bag)
  • 2 cups shredded Mexican cheese (just use the entire 8-oz sized bag)
  • 4 oz can of diced green chilies, drained
  • 2 green onions, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 package of egg roll or wonton wrappers

Ranch Avocado Dipping Sauce

  • 1/2 cup ranch salad dressing
  • 1/2 medium ripe avocado, peeled and mashed
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon grated lime peel

Directions

  1. Preheat oven to 400.
  2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
  3. There should be instructions in the back of the wrappers about how to roll them.
  4. Once they are all wrapped place egg rolls onto parchment paper on a baking sheet
  5. Brush a small amount of Olive Oil onto each roll and cook for 15 minutes.  You will have to turn them once.  (We cooked them 15 minutes on one side and then 10 more minutes on the other side before they got brown).

Hot Bean Dip

Once in a while you need an easy recipe for bean dip.  If you don’t want it to be hot then you can omit the pepper sauce.

 

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This recipe makes 7 cups.

Ingredients:

  • 1 8-oz. package cream cheese, softened
  • 1 cup sour cream
  • 2 (16-oz) sized cans refried beans
  • ½ package (1 oz.) taco seasoning mix
  • 5 drops hot sauce
  • 2 tablespoons dried parsley
  • ¼ cup chopped green onion
  • 1 8-oz. package shredded Mexican blend cheese (or Cheddar)
  • 1 8-oz. package shredded Monterey Jack cheese

Retro Recipe: Trim-a-Tree Dip

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Here’s the 1967 recipe for Trim-a-Tree Dip.

1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup crumbled blue cheese (2 oz.)
1 tbsp. Worcestershire sauce
1/4 cup minced onions
1 tsp. chopped parsley
Few strips of pimiento

In small mixer bowl, blend first 5 ingredients; beat thoroughly at medium speed until fluffy. If necessary, chill until mixture mounds. Pile mixture on inverted 5-inch flat-bottomed bowl, with spatula, shape into a peaked tree.

 

Seven-Layer Dip … in a cup

This is a cute idea.

seven layer dip

Who doesn’t love 7-layer dip?  Here is the version everyone likes:
Ingredients:
  • 1 (16 ounce) can refried beans
  • 1 (1 ounce) package taco seasoning
  • 1 1/4 cups fresh guacamole
  • 1 (8 ounce) container sour cream
  • 3/4 cup fresh, chunky salsa
  • 1 cup shredded cheddar cheese
  • 1 small can sliced olives, drained
  • 2 green onions, sliced
Tortilla chips, for dipping
Directions: In a small bowl, mix together the refried beans and taco seasoning until combined. Spread mixture evenly into the bottom of a 9-inch glass deep dish pie plate or a 8×8 glass baking dish.
Spread the guacamole evenly over the top of the beans. Then spread the sour cream evenly over the guacamole.
Use a slotted spoon to drain any excess liquid from the salsa, and then spoon salsa over the top of the sour cream. Sprinkle the cheese evenly over the salsa. Sprinkle the olives and green onions over the cheese. Cover with saran wrap and place in fridge for at least 2 hours to chill, before serving.

Baked Crab Rangoon

crab rangoon

What lies behind us and what lies before us are tiny matters compared to what lies within us. — Ralph Waldo Emerson

Ingredients:

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 won-ton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (microwave the cream cheese until softened).
Spoon into won-tons.  Bake at 425 °F for 8-10 minutes or until golden brown.

Guacamole

guacamole

 

Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not. –Dr. Seuss

This recipe makes about 1-1/2 cups.

  • 2 large, ripe avocados, peeled and seeded
  • 1 clove garlic, minced
  • juice of 1/2 lemon
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt (optional)
  • 1 Tbs salsa (optional)
  • fresh cilantro to garnish, finely chopped

Instructions

  1. Mash all ingredients in a bowl with a fork and serve immediately.

Aunt Nancy’s Hot Beef Dip

 

hot beef dip

Don’t interfere with anything in the Constitution. That must be maintained, for it is the only safeguard of our liberties. –Abraham Lincoln

I got this great tasting recipe years ago from my dad’s sister, aunt Nancy, after tasting it at a shower she hosted.  It’s so easy to make and it’s so good.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 3 ounces dried beef, rinsed, finely chopped
  • 2 tablespoons chopped green pepper
  • 4-1/2 teaspoons finely chopped onion
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • Assorted fresh vegetables or crackers

Directions

  • In a 1-qt. baking dish, combine first seven ingredients. Bake, uncovered, at 375° for 30 minutes or until bubbly. Serve with vegetables. Yield: about 2 cups.

Homemade Mozzarella Sticks

Recipe and photo from http://everycollegegirl.com/how-to-cook-healthy-mozzarella-sticks/

  • 12 sticks of string cheese in your choice of cheese
  • 1 egg
  • 2 tbsp of flour
  • 5 tbsp of bread crumbs
  • 2 tbsp of parmesan cheese
  • A dollop of olive oil, or use cooking spray

Preparation

  • Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
  • Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
  • To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
  • Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
  • Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!
 Serve with marinara sauce.

Sara’s Hot Corn Dip

I got this colorful, tasty recipe from Sara.

 You cannot climb the ladder of success dressed in the costume of failure. –Zig Ziglar
  • 2 cups shredded Chedder cheese
  • 1 cup shredded Monterey Jack
  • 2 tbs chipotle peppers in adobo sauce, diced small
  • 1 small can (4oz) diced green chilies, undrained
  • 1/2 cup mayonnaise
  • 1/4 tsp garlic powder
  • 1 11oz can of corn, drained
  • 1 small tomato
  • 2 tbs cilantro, chopped
  • 2 tbs green onions, sliced thin
  1. Preheat oven to 350 degrees.
  2. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.
  3. Bake 20 minutes or until golden brown and bubbly
  4. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Velveeta and Rotel Dip

“It is such a happiness when good people get together — and they always do.”  –Jane Austen

Recipe and photo from Kraft.

1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

MIX ingredients in 2-qt. microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

SERVE warm with assorted cut-up fresh vegetables, crackers or tortilla chips.