Muhammara (Red Pepper - Walnut Dip/Spread)

I got this off of Dadra Call's Healthy Lifestyle Blog: http://mifit.blogspot.com/

It makes a great dip for vegetables and pita chips and we discovered that putting it on sliced baguettes and baking in the oven for a few minutes is DIVINE!!

Muhammara (Red Pepper-Walnut Dip/Spread)

1 12-ounce jar roasted red bell peppers, drained
1 cup chopped walnuts
1/3 cup panko (found in breadcrumb aisle)
2 T. extra-virgin olive oil
1 T. fresh lemon juice
1 T. honey
4 cloves garlic, minced
1 t. ground cumin
1/4 t. cayenne pepper

Blend all ingredients in a food processor until puree forms. Makes about 2 cups. Keep covered in refrigerator for up to one week (if it lasts that long!!)

Killer" Chile con Queso

I got this recipe from the Dining Diva. Here is the web site: the Dining Diva

Amy wanted this to make for New Years. It is amazing....if you like Queso.

Serves 10-12

1 can	Cream of Chicken Soup
3/4 cup	Evaporated Milk
7oz can	Diced Green Chiles
2 tbsp	Chopped Jalapenos (optional)
4oz jar	Chopped pimento, drained
1 pkg	Ranch dip mix
1 can	Rotel tomatoes and peppers
1 lb	Velveeta, cut into cubes
1/4 cup	Minced, fresh cilantro
	Fresh cilantro, chopped for garnish
1 tbsp	Tortilla Chips for dipping

Heat in saucepan over low heat, stirring constantly until cheese melts and mixture is combined.

This queso can be made ahead or even frozen and reheated before event. Serve warm with chips!

Cowboy Salsa

1 can black beans
1 can black eye-peas (sometimes called purple hull peas)
1 can Rotel tomatoes
1 can corn
2 small avalcados (cubed)

Italian Dressing to taste, I ususlly use a little more than a third of the bottle.

Drain all the water out of the cans so that its not soupy. Serve with tortilla chips.

It is really easy! Enjoy!

Cornbread

Mix together:
1 c melted butter
1 1/3 C sugar
2 C water with 1 tbsp vinegar
4 eggs
1 tsp salt

Add to mixture & stir: 1 ¼ cup cornmeal

Mix together & add to above:
2 ¾ C flour
1 ½ tsp b. powder
½ tsp b. soda

Bake 375 for 30 min (9x13 pan)

Baked Quesadillas

1 cup strips of cooked chicken
1 cup shredded monterey jack cheese
1/2 cup Ranch dressing
1/4 cup diced green chiles, rinsed & drained
4-6 (9in) tortillas, heated
Salsa, sour cream, guacamole (optional)

Combine meat, cheese, ranch, and chiles in bowl. Place about 1/2 cup mixture on each tortilla; fold in half to seal. Put quesadillas on baking sheet. Bake 350 degrees for 15 min. until cheese is melted. Top with salsa, sour cream and guacamole, if desired.

Sidenote: I got this yummy recipe from a friend about 2.5 years ago. I have meant to make it many times but never became brave enough. I finally made it last night. It was really easy and really yummy. I was quite surprised how good it tasted and it wasn't spicy hot like I thought. I folded them in thirds instead of in half and put a tooth pick in them before I baked it. They turned out really good.