Pizza Dip

This was from bowling last week, one of hte girls brought it, was waaaayyyyyy yummy!!!

2 cups shredded mozzerella
2 cups shredded cheddar
1 cup mayo
1 cup chopped pepperoni
1 sm. can muchrooms, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 6 oz can drained and chopped black olives
1 cup chopped stuffed green olives

mix it all up good, dump it in an 11x7 baking dish, bake in preheated 350 oven for 25-30 minutes, serve with chips.

Non gluten-free people could use pita crisps, bread slices, etc.

Jalepeno Corn Dip

...but I didn't use jalapenos, so should I change the title????

1 can corn, drained
1 cup mayo
2 cups mexi cheese, with the spices, finely shredded
2 cups co-jack cheese blend, finely shredded
1 can diced green chilis

mix it all up and bake at 350 for about 20 minutes or until browned and bubbly....eat with corn tortilla chips.

Now.....for the Jen version.......add a rotisserie chicken, skinned and shredded, and another can of green chilies...bake and then wrap in tortillas and eat with a salad.......is yummy.....all good reviews!! And with my family....well......that doesn't happen too often!!!!

Buffalo Chicken Dip

haven't actually tried this yet, but sounds yummy and it comes highly recommended from my invisible friends (online mom's group)........

Buffalo Chicken Dip

2 pks cream cheese

2 cans chicken breast

1 12 oz bottle wing sauce

1 bag shred mozzerella

ranch dressing

1. spread the softened cream cheese in bottom of a 9x13
2. drain meat, shred and mix with hot sauce
3. spread over cheese
4. drizzle ranch over(you decide how much)
5 cover with mozzerella
6. bake at 350 for 35 min
7. serve warm with chips or crackers

homemade salsa

YUM!!!!

so you know how I planted that garden...welllllll, I have jalapeno's and tomatoes coming out of my ears!!! YEAH!!!

The tomatoes aren't quite ripe yet, some of the grape ones are, but we have been eating those as fast as they ripen as we pick them...anywhoooooo, so I bought some home grown tomatoes and used my jalapeno's and a red onion and bit of lime juice and made some fabulous salsa. It's all gone, already.....too bad for yoU!!!!!

Anywhoooo, Paula, add some of this to the corn and black bean salsa and you are going to pass out, it is soooooo good.!!!!

of course the sangria could have affected my taste buds, but everyone else ate it too, and not everyone else is drinking sangria....so anywhooooo...off to eat ribs......later....

p.s. I have a jalapeno story, but I will post it tomorrow........Charles ate one...that's all I'm sayin' for now!!!

Corn, Black Bean Salsa and Chicken Taco's

Today is one of those days. Will start running in about 45 minutes (4:30) and won't be back home until 7:30ish. And of course I need to feed hooligans when we get home and try to have them in bed by 9pm. SO...it is another crockpot day, only this time it is for chicken taco's.

Corn Black Bean Salsa

1 can black beans
1 can corn
1 can diced tomato (you can use on of the flavored ones too, most of them would work)
(Rotel works great in this also, if you want it to have a kick!)
a dash of olive oil
about 1/2 cup of red wine vinegar
some granulated garlic
black pepper
chives, fresh or dedydrated

Drain and rinse the beans until clear water runs through colander. Dump corn and tomato all in same colander to drain. Dump all that in a bowl. Add the chives, whatever looks good to you, ad a couple sprinkles of garlic and black pepper, a dash of olive oil and the red wine vinegar. Stir it all together and refridgerate.

**You can make this even easier by adding red wine vinegarette salad dressing instead of the oil and vinegar.

Is yummy good served with tortilla chips, as a salad dressing or just by the spoonful. Also is yummy to add avocado. Or mix with guacamole.

~~~~~~

Chicken Taco's

1+ lbs chicken breasts
1 pkg McCormick chicken taco seasoning mix ( or any of thier taco mixes)
1 small can of tomato sauce
1 can of water

Throw it all in the crockpot and turn on high for 3-4 hours, low if longer. Once again shred up the meat and serve it in tortilla's or on a salad or tortilla chips (like nacho's). Serve with black olives, sour cream, cheese, tomatoes, lettuce, etc....etc.....whatever floats your boat.

**Most corn tortilla's are gluten free, and there are some pretty good brown rice tortillas made by Food for Life.

Sorry no pic of the chicken. Came home from soccer to find a whole in the wall in the hallway. Two boys will be grounded for quite some time. Anyway....such is life in a testosterone infested home.

Hummus

This is a snack that Landon and I LOVE. We also serve it after school and at get-togethers. We use Baked Lay's potato chips to dip, but you can use veggies or any GF bread product you like. I am still working on a GF pita type thing to dip.



1 can garbanzo beans, drained

1 7oz can of roasted red bell pepper with juice

1/3 cup tahini (you can leave this out, but I like the nutty flavor it adds) substitute with plain yogurt or sour cream

1-2 tsp chopped garlic

a dash or 2 of basil



Dump everything in a blender or food processor and blend until smooth. You can add lemon juice (1 tbsp at a time) if it needs to be thinned out.


You can also add jarred jalapenos and some of that juice if you want a bit of a "bite" to your hummus.


More substitutions for the roasted red pepper:


small can of black olives with juice
artichokes with juice