Category: Appetizers & Beverages

1 pound ground beef
1/2 cup onion
;1 cup refried beans
1 can green chiles, diced
1/2 cup salsa
2 cup jack cheese, shredded
2 cups sour cream
1/2 can olives, slices
1/3 cup green onion, sliced
2 cups tomatoes, sliced
Doritos, Fritos, or Tostitos chips

Brown ground beef and onion, drain. Layer ground beef, beans, chiles, salsa, and cheese in baking dish. Bake at 400 degrees for 30 minutes. Remove from oven and spread sour cream over the top. Sprinkle with olives, avocado, green onions and tomatoes. Server with chips.

4 cups cheddar cheese, grated
2 pounds sausage
1 1/2 cups all-purpose baking/buscuit mix
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon garlic powder

Preheat over to 375 degrees. Mix all ingredients together; form into 1″ balls. Bake 15 minute on ungreased baking sheet until golden brown. Makes about 6 dozen. For a firmer texture, add an extra 3 cups of biscuit mix and an extra 2 cups of cheese to the ingredients listed above.

3 (16 ounce) cans refried beans
1 cup sour cream
1/2 to 1 cup salsa

Combine all ingredients together. Ive found you need a strong tasting salsa. If you can get it from your favorite Mexican restaurant it tastes best. It’s also pretty good on baked potatoes or a tortilla with melted cheese.

Note: I started making this for my childrens’ birthday parties, it’s so easy. They say it’s just not a party without it.

1 pound ground beef
1 pound sausage
1 onion
1 can Ro-tel tomatoes and peppers
1 can cream of mushroom soup
2 pounds Velveeta cheese
1 dash garlic powder

Brown hamburger, sausage, and onion. Drain grease. Add rest of ingredients, cook on low until cheese melts. Good with tortilla chips

Note: Our family thinks “Christmas is just not Christmas with this dip”.

1 (8 Ounce) package of cream cheese
1 Cup Mayonnaise
1 can cream of mushroom soup
1 package of gelatin
1/4 cup hot water
1 bunch green onions, chopped
1 stalk celer, chopped
2 cans baby shrimp, drained

In pan over medium heat melt cream cheese, mayonnaise and cream of mushroom soup. Dissolve gelatin in 1/4 cup of hot water,: stir in to cream cheese mixture. Fold in onion and celery. Mix in shrimp. Pout into buttered mold. Let if refrigerate over night.

3/4 Cup Apple juice
1 ounce cream cheese
1 dash dry mustard
1 cup cheddar cheese* grated

Bring apple juice to a boil. Reduce heat, add cream cheese and mustard: stirring constantly until melted. Add cheddar cheese. If still soupy add more cheddar cheese.

Note: *Some cheddar cheese brands thicken better than others (Tillamoo will be very soupy unless you double the cheese amount). We also like to add garlic sometimes.

eggs, hard-boiled
3 Tablespoons salad dressing or mayonnaise
1 Teaspoon mustard
1 Teaspoon vinegar
1/4 Teaspoon (scant) salt
1/8 Teaspoon pepper

Cut eggs in half, take outyolks and mix them with the other ingredients — salad dressing, mustard, vinegar, salt and pepper. Pack yolk mixture back into egg white holes.. Sprinkle with paprika.

1 (8 ounce) box nonfat dry milk
1 (6 ounce( jar coffee mate
1 pound Nestle quik
1 pound powdered sugar (sifted, 4 cups)

Combine all ingredients. Store in tightly sealed containter). to Server, add 1/3 cup dry mixture to 1 cup hot water. Add marshmallows if you like.

Note: Good with popped corn and a movie on a snowy Texas panhandle night.

1 3/4 Cups sugar
1 Cup Sweetened powder lemonade mix
1 Cup Pwdered orange drink mix
1/2 Cup instant tea
1/2 Teaspoon cinnamon, ground
1/2 Teaspoon cloves, ground

Mix all ingredients together and store in airtight container. For use, add 3-4 teaspoons to one cup of hot water. Sir well.

8 sprigs fresh mint leaves
1 Tablespoon sugar
1 small lime
Crushed ice
2 1/2 ounce rum (light), preferably Captain Morgan’s
Club soda to taste
1 dash Bitters
1. Make simple syrup. Heat equal parts sugar and water in a saucepan until just before boiling and stir until the sugar has completely dissolved. Make up a big batch – say a cup of sugar and a cup of water – then toss it in the fridge. It’ll easily keep for a couple of weeks, during which time you’ll be able to whip up mojitos at a moment’s notice, to the delight of your very fortunate friends.
2. Place the mint leaves and 1 tabelspoon of the simple syrup (cooled) in the glass, then squish it all around with a spoon (or muddler, or any appropriate utensil you find) for 20-30 seconds, until you can smell that good minty smell.
3. Cut the lime in half. Squeeze the juice out from both halves into the glass., then drop on half into the glass.
4. Pour in the rum and stir.
5. Add plenty of ice, then top off the mixture with club soda.
6. Garnish with a sprig of mint and enjoy

If you don’t want to make the syrup, simply put put sugar, lime, mint and ice your glass and then squish the flavors together.

Note: This cuban drink is as refreshing as a lemonade, but with a bit of a kick, the mojito is the perfect drink to help you while away those hot summer days. Though the directions might seem longer than the usual cocktail recipe, don’t be put off: Its actually a lot simpler than it looks. i love this drink, it’s my new favorite!