Laura's Cucumber Salsa

2 cans Rotel
2 envelopes dry ranch dressing mix
1/2 cup white vinegar
2 T fresh cilantro
4-5 medium cucumbers, seeded and diced small

Combine. Refrigerate. Serve with chips.

Confetti Squares

This recipe can be halved – but why? – I guarantee they will all be eaten - a family favorite!

2 tubes of pillsbury crescent rolls
2 bricks of philadelphia brand cream cheese (softened to room temp)
1 c. mayo
1 envelope hidden valley ranch salad dressing mix (dry)
1 c. mild cheddar cheese (fancy shred)
celery (2-3 stalks)
scallion (about 5-7)
mushroom (about 3-5)
carrot (about 2)
red and/or yellow bell pepper (about 1 bell pepper total)
broccoli (about 1 small head – just shave the floret tops to get teeny tiny dark green “balls” )

CHOP VEGGIES VERY FINE-THIS IS SECRET #1 TO SUCCESSFUL CONFETTI SQUARES!

Unwind crescent rolls and lay out flat on a shallow 11X14 baking sheet. Pinch the perforations together and shape to fit/cover the bottom of the pan. Prick generously with a fork to prevent bubbles forming when baked per package directions (something like 375 for 11-13 minutes - just til golden brown) and let cool.

Thoroughly mix softened cream cheese, mayo, and dry ranch dressing mix. Spread mixture evenly on cooled crust. Now starting with celery and continuing in the same order that the veggies are listed- sprinkle finely chopped veggies evenly onto crust spread with cream cheese mixture.

USING THE PALM OF YOUR HAND, PRESS EACH VEGGIE LAYER GENTLY INTO THE CREAM CHEESE MIXTURE AS YOU GO - THIS IS SECRET #2 TO SUCCESSFUL CONFETTI SQUARES!

Finally, sprinkle entire dish with finely shredded mild cheddar (also gently press the cheese onto the top of veggies) and ENJOY!

--Jeannie
Kalamazoo, MI

Gorgonzola Cherry Cheese Ball

8oz. philadelphia brand cream cheese
4-8oz gorgonzola cheese
one big greedy handful of dried cherries (coarsely chopped)
4-5 green onions (finely chopped)
about a tablespoon of dried parsley
about 1/2 teaspoon lawrey's seasoned salt
1/2 to 3/4 cup finely chopped walnuts

Soften cheeses to room temp. Mix together with fork. Stir in cherries/onions/parsley/salt. Transfer onto a sheet of waxed paper or plastic wrap, using the wrap to keep your hands clean, shape to a ball and chill.
Once firm, turn the ball out onto chopped walnuts and roll to cover. Allow cheeseball to come to room temp again before eating. Traditionally served w/ crackers - but this is also REALLY good to stuff celery ribs with!

--Jeannie
Kalamazoo, MI

Apple Kielbasa Coins

1 1/2 lb. cooked kielbasa, cut into 1/4 in. slices
1/4 cup apple jelly
1/4 cup apple juice
2 T maple syrup

In large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup. Cook and stir until jelly is melted and sausage is coated.

Yield: 6 servings

Herb-coated Mini Cheese Balls

Ever since a friend introduced me to feta cheese, I crave the stuff. Haven't tried these yet, but you can be sure I'm going to...simply for the feta.

4 oz. cream cheese (use 1/2 of 8 oz. package), softened
1/2 cup crumbled feta cheese (4 oz.)
1/2 tsp. coarse ground pepper
1/4 cup finely chopped fresh parsley
3 T finely chopped fresh basil
1 T finely chopped fresh rosemary
1 tsp. grated lemon peel

Mix cheeses and 1/4 tsp. black pepper, using back of spoon to mash feta, until well blended. Cover. Refrigerate 45-60 minutes or until firm enough to shape into balls. In small shallow bowl, mix herbs, lemon peel, and 1/4 tsp. pepper. Shape cheese mixture into 1 in. balls (about 1 tsp. cheese mixture per ball); roll in herb mixture to coat (some cheese will show through the herbs).
Serve with crackers or bagel chips.

Rum Tum Tiddy

1 can (10 1/2) oz. condensed tomato soup
1/2 lb. sharp cheddar cheese, cut into small pieces
1/2 cup salsa or taco sauce
salt and pepper
crackers and chips

In saucepan, mix tomato soup and small pieces of cheese. Cook and stir over low heat or in double boiler until cheese melts. Add salsa and heat approximately 5 minutes. Season to taste with salt and pepper. Serve with crackers and chips.

Yield: 5 servings

Josefinas

2 sticks (4 oz. each) butter
1 cup mayonnaise
2 cans (4 oz. each) diced green chilies, undrained
1 clove garlic, peeled and mashed
thinly sliced French bread or crackers
1 lb. Monterey Jack cheese, grated
paprika

Soften butter and blend with mayo. Food process chilies until smooth. Add chilies and garlic to mayo mixture. Spread on thinly sliced French bread or crackers of your choice. Top each with cheese and sprinkle with paprika. Toast under broiler until melted and browned.
This spread can be refrigerated indefinitely.

Yield: 3 cups spread

Pepperoni Dip

3/4 can french fried onions
2 (8 oz. each) packages cream cheese, softened
1 cup sour cream
1 small minced green pepper, optional
1/4 lb. ground pepperoni
pinch garlic

Mix well. Place in small casserole dish. Sprinkle remaining 1/4 can of onions over. Bake at 350 degrees for 30 minutes. Serve with chips or bread.

Cream Cheese Feta Garlic Dill Dip

16 oz cream cheese—(I used the light)
16 oz sour cream—(I used the light)
5 oz container crumbled feta cheese
3-5 cloves garlic, pressed and chopped
2 t dried dill

Mix all together.

Goes well with Melba rounds, bagel chips, and other crackers.

--Beth
St. Joseph, MO

Texas Caviar

2 tomatoes (diced)
4 green onions (sliced thinly)
1 medium bell pepper (diced fine)
1 jar picante sauce
1 can black eyed peas (drained well)
1 can white hominy (drained well)
1/4 C. chopped fresh parsley

Mix all the ingredients together and serve with “scoops” tortilla chips.

--Jeanette
Kingman, KS

Enchilada Dip

2 lbs. chicken breasts, diced
10 oz. can enchilada sauce
2 packages cream cheese
4 cups shredded cheddar, mexican blend, etc. cheese

Combine chicken and sauce in crock pot. Cover and cook on low 8-10 hours or until chicken is thoroughly cooked. Cut cream cheese into cubes and stir in crock pot along with shredded cheese. Mix well. Cover and cook on low 30 minutes, stirring twice, until blended and melted. Serve with chips or serve over brown rice to make a meal!

--Delena
Kansas City, MO