Nettie's Creamy Guacamole Dip

1 Large Package of Wholly Guacamole dip (Costco size - use 1, freeze the other 2 for later)
1 large sweet onion - chopped
1 sm. can chopped green chilies
4 cloves of garlic shredded
Juice from 2 large limes
4 Campari tomatoes chopped
3-4 Tablespoons sour cream
Tobasco sauce - at your discretion

Mix all ingredients together.  Serve with tortilla chips.  Enjoy!

The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.

Chipotle Chicken Cornbread Cups

1 cup (4 oz.) grated cheddar cheese

1 pkg. (7.5-8.5 oz) corn muffin mix (or you can make from scratch using 1 cup yellow corn meal and 1 Tbsp. sugar)

1 cup (8 oz.) sour cream, divided

¼ cup all purpose flour

2 Tbsp. Chipotle Seasoning (I used Mrs. Dash)

1 small red bell pepper, finely diced

1-2 green onions with tops (about ½ cup thinly sliced)

1 ½ cups finely diced cooked chicken

Additional sour cream (optional)

Snipped fresh cilantro (optional)

Preheat oven to 350 degrees. Combine cheese, muffin mix, ¼ cup of the sour cream, flour and 1 Tbsp. of the Chipotle Seasoning; mix to form a thick batter.

Spray wells of the mini muffin pan with nonstick cooking spray. Divide batter evenly among the wells. Bake 14-16 minutes.

Meanwhile, place the red pepper and onions in a nonstick skillet and cook 2-3 minutes until pepper begins to soften. Add chicken and remaining 1 Tbsp. Chipotle seasoning to pan; cook and stir 2-3 minutes or until heated through. Add remaining ¼ cup sour cream. Mix well.

Remove muffins from the oven. Immediately press the tops of the muffins down to form little cups. (If you have a mini-tart shaper, this works well). Cool in the pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among the cups. Top with additional sour cream and sprinkle with the cilantro, if desired.

24 servings:

Calories 100, Total Fat 4.5 grams, Saturated Fat 2.5 grams, Cholesterol 20 mg, Carbs 8 grams, Protein 5 grams, Sodium 180 mg, Fiber 0 g.

Fresh Garden Salsa

3 medium fresh tomatoes, coarsely chopped
2-3 jalapeno peppers, chopped
6 cloves of garlic, chopped
1 bunch of fresh cilantro
9 medium fresh tomatoes, finely diced
2 large white onions, finely diced
3 medium green onions, finely diced
4 yellow or wax peppers, finely chopped
1 1/2 t salt
1/4 cup white or rose wine vinegar (optional)
1-2 tsp oregano (optional)
2 T olive oil (optional)

Place the first 4 ingredients in your food processor or blender and process until pureed. Prepare all of the remaining ingredients as indicated. In a large mixing bowl, combine all of the ingredients including the first mixture. The salsa will be very chunky and thick. If you desire more liquid you can add a cup of V-8 picante juice. Keep in mind that the mixture will juice up for the next couple of hours. Cover with plastic kitchen wrap and chill until serving. Makes about a gallon.

Hot Artichoke Dip

1 1/2 cup mayo
3 oz Kraft Parma cheese
1 small can chopped green chilies
1 small bottle artichoke hearts
1/2 tsp seasoning salt

Mix together. Bake at 425 degrees for 20 minutes.

Homemade Guacamole

I got this recipe from a Guatemalan woman so it is very authentic and yummy!

Ingredients:
3 ripe avocados
½ medium onion, chopped well
1 Tbsp. lemon juice
1-2 cloves garlic
1 Tbsp. salt
1 Tbsp. paprika

Mix all ingredients in bowl with fork. Taste. Add more salt and/or paprika if desired. Serve with tortilla chips or on tacos, enchiladas or burritos.

Cheese Logs

2 1/2 cups flour
1 cup soft butter or margerine
1 cup sour cream
seasoned salt
pepper
paprika
3 cups shredded cheddar cheese

Combine flour, butter, and sour cream. Mix well. Divide dough into 4 portions. Wrap, chill until firm. Roll out dough 1/4 at a time on a well floured surface to a 12 x 6 ' rectangle. Sprinkle each with seasoned salt and pepper then with 3/4 cup
cheese. Roll up 12" side like a jelly roll and seal edges and ends. Place seam side down on ungreased cookie sheet. Cut rolls 1/2 way through 1" intervals. Sprinkle with paprika. Bake at 350 for 30-35 minutes.

Sweet & Sour Cocktail Meatballs

1 lb lean ground beef

2 slices soaked white bread

Juice of 1 ½ lemons

4 oz. Concord grape jelly

Salt and pepper to taste

1 clove garlic - grated

½ onion

2 eggs

1 Tbsp spaghetti sauce seasoning

1 bullion cube soaked in 1 cup water

Sauce

1 bullion cube

1 green pepper, chopped fine

1 onion chopped fine

1 clove garlic chopped fine

1 4 oz can tomato sauce

1 can water

2 cups tomato juice

Salt to taste

2 Tbsp sugar or 4 oz. grape jelly

Spaghetti seasoning to taste

Mix ground beef with bread, salt, pepper, garlic, grated half onion, ½ lemon juice and 1 bullion cube which has been dissolved in one cup water and cooled. Add jelly, slightly beaten eggs into meat mixture. After all ingredients have been mixed together, form into cocktail sized meatballs and brown in vegetable oil in hot skillet. Add meatballs to sauce and cook slowly for about 2 hours.

For the sauce, saute onion, green pepper, fresh garlic. Add tomato sauce, tomato juice, water, sugar or jelly, juice of 1 lemon. Bring to a boil in large enough pot to accommodate the meatballs. After sauce starts to boil, add about 1 Tbs of spaghetti seasoning. Cook very slowly to prevent sticking.