Artichoke Dip

1 can artichokes drained
1 small can of diced chillies
1 cup mayo
1 cup parmesan cheese

Break up artichokes and mix all ingredients together. Bake uncovered at 350 for 30 minutes.

Serve hot!

Yummy Guacamole

Oh yea. This is great guacamole recipe.

We originally got this recipe off of the food network site but we have modified it to our liking.  There is not an exact recipe, just make it taste good.

4 to 6 ripe avocados mashed

1/2 to 3/4 cup white onion chopped

1/4 to 1/2 cup tomato chopped

2 or 3 tablespoons lemon juice

1 or 2 cloves of garlic pressed

1/4 teaspoon Cumin

1/4 teaspoon Cayenne

1/2 cup finely chopped cilantro

1 finely chopped or purred serrano pepper

Salt to taste

Mix it all together. Avacodos are mild and take on whatever flavor you add so keep adding salt and lemon juice till the flavor is just right. 

Cinnabon Cinnamon Rolls

 

If you think these look good.... they tasted that much better.

Rolls 

1 1/4  ounce package active dry yeast (or 2 1/4 teaspoons)

1 cup warm milk (105 to 100 degrees F)

1/2 cup Granulated Sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups all-purpose four

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing

8 tablespoons (1 stick) margarine, softened

1 1/2 cups powdered sugar

1/4 cup (2 ounces) cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. For the rolls, dissolve the yeast in warm milk in a large bowl.

2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with four. Put in a bowl, cover, and let rise in warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

5. Preheat oven to 400 degrees F. 

6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. 

7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced , in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.

9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

10. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.

Chicken Pot Pie

1 Package (10 ounces) frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken or turkey
Pastry for 9 inch two crust pie (Puff Pastry)

1.Rinse frozen peas and carrots in cold water to separate; drain.
2.Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixutre is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constanatly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3.Heat oven to 425
4.Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
5.Roll remaining pastry into 11 inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6.Bake about 35 minutes or until golden brown.