Creamy Fruit Dip

Ingredients:
1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow cream
1 cup powdered sugar
(can add 2 Tbsp. of squeezed orange juice and grated orange rind)

Directions:
Mix all of the ingredients until combined.

Recipe from www.simplyrealmoms.com.

California Salsa

Ingredients:
1/2 medium onion, peeled
1 jalapeño pepper, seeds and membranes removed
1/4 cup fresh cilantro leaves
1 tsp fresh lemon juice
1 tsp salt (optional)
6 ripe Roma tomatoes, quartered
(I add garlic powder to mine)

Directions:
Place the first 4 ingredients and six of the tomato quarters into the Vitamix blender in order listed.  Select variable 1.  Turn on and increase to variable 5.  Blend 15-20 seconds using the tamper.  Reduce to variable 3 and add in the rest of the tomatoes.  Blend 10 seconds using the tamper.  Do not over mix; leave chunky.

Recipe from Vitamix Whole Food Recipes.

Bean Dip

Ingredients:
1 (15 oz) refried beans
5 slices of bottled jalapeños
1 Tbsp of brine from bottled jalapeños
1/2 tsp salt
1/2 tsp granulated sugar
1/4 onion powder
1/4 paprika
1/8 garlic powder
1/8 cayenne pepper

Directions:
Combine refried beans with the other ingredients.  (You can use a food processor on high speed until smooth.)  Cover and chill for an hour before serving.

Recipe from www.food.com.

Cafe Rio's Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. milk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (if you like it SPICY, kept the seeds in it, but if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!


Recipe from favfamilyrecipes.com

Mexican Platter Dip

Ingredients:
3 ripe avocados
2 Tbsp. lemon juice
1 tsp. garlic salt
3 drops Tabasco
1 cup sour cream
1/2 cup mayonnaise
1 package of taco seasoning mix
1 (30 oz) can refried beans
1 bunch green onions, chopped
2 medium tomatoes, chopped
1 (2 1/2 oz) can sliced black olives
4 oz sharp Cheddar cheese, shredded
Corn or tortilla chips

Directions:
Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco.  Cover and chill.  Combine sour cream, mayonnaise, and taco seasoning mix.  Cover and chill.

To assemble dip:  on a large round platter or serving dish, spread beans in an even layer, leaving 1 inch space all around the edge.  Top with avocado mixture.  Spread leaving bean layer exposed all around.  Top with sour cream mixture leaving avocado mixture exposed all around.  Sprinkle with Cheddar cheese, tomatoes, black olives, and green onion.  Chill until ready to serve with corn or tortilla chips.

Recipe from Heather Rowley.

Honey Butter

Ingredients:
3/4 cup butter or margarine
3/4 cup honey
3/4 cup powdered sugar
1 tsp cinnamon

Directions:
Mix or blend together and store in the refrigerator.

Recipe from my Electric Bread book.

Lemon Caper Sauce for Salmon or Chicken

Ingredients:

2 tsp capers, drained and rinsed
4 Tbsp butter
1 clove garlic, minced
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp flour
1/4 cup chicken broth

Directions:
In a small pan or skillet, melt butter.  Add garlic, lemon juice, zest, and capers.  Simmer over low for a few minutes.  Stir in flour then chicken broth.  Remove from heat and stir in parsley if desired.  Makes enough sauce for 4 salmon fillets or 4 chicken breast.

Recipe from www.buzzle.com/articles/lemon-caper-sauce-recipes.html

Mushroom-Onion Sauce

Ingredients:
1 Tbsp butter
1 (8 oz) package sliced fresh mushrooms
3 Tbsp butter
1/3 cup finely chopped sweet onion
1/4 cup flour
1 (14 oz) can chicken broth
2 tsp soy sauce
1/4 tsp freshly ground pepper

Directions:
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.  Add mushrooms, and sauté 10 minutes or until browned.  Remove from heat.  Melt 3 Tbsp butter in a medium saucepan over medium heat; add onion, and sauté 5 to 7 minutes or until lightly browned.  Whisk in flour.  Cook, whisking constantly, until lightly browned (about 1 minute).  Gradually whisk in broth and next 2 ingredients.  Cook, whisking constantly, until thickened and bubbly.  Stir in mushrooms, and cook, stirring constantly, until thoroughly heated.  Garnish with chopped fresh chives if desired.  Makes about 2 1/2 cups.

Recipe from Southern Living March 2006.

Pesto

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions:
Combine the basil in with the pine nuts and pulse a few times in food processor.  Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides.  Add the grated cheese and pulse again until blended.  Add a pinch of salt and pepper to taste.  Makes 1 cup.

Recipe from simplyrecipes.com

Flank Steak Marinade

Ingredients:
3/4 cup oil
1/4 cup soy sauce
1/4 cup honey
2 Tbsp vinegar
2 Tbsp onion, chopped
1 tsp garlic
1 tsp ginger

Directions:
Mix ingredients and marinade flank steak for 4 or more hours.  Cook or grill meat.

Recipe from Heather Rowley.