Saturday, January 21, 2012

Recipe from Nicole Maggart's kitchen*~*
Here is what you need!
Hot Artichoke and Banana Pepper Dip

The appetizer you'll always want to serve~

Heat oven at 400 degrees

Pull out a mixing bowl and let's do this!

Things to toss in your bowl:
2 to 3 cans of artichokes, 2 cups of parmesan cheese, 1 ½ cups light mayo, 1 large bell pepper (pick any color), a nice handful of banana peppers, 6 garlic cloves, 2 tsp of cumin.

Mix it all together! Toss it into a 1 ½ quart baking dish.
Sprinkle some extra cheese on top...

Bake for 25 to 30 minutes or until mixture is heated throughout and golden brown!
Serve with pita chips.

Bc, (bone crushers = hugs)

 From the Kitchen of Nicole Maggart
Ranch Salsa
One jar of Heb green chille tomatillo
low fat buttermilk ranch
1 package of spicy ranch

Start with a 1/4 cup of buttermilk and blend in with green salsa. Wisk in the ranch dressing. I kind of play with it until I like the taste.
Add some fresh cilantro and serve with your favorite chips!
Enjoy! BC

From the kitchen of Tasha Garza

> 2 packages (8oz each) cream cheese, softened
> 1 can (8oz) crushed pineapple, drained
> 1/4 cup finely chopped green pepper
> 2 Tbs finely chopped onion
> 1 tsp seasoned salt
> 2 c chopped pecans
> Combine cream cheese, pineapple, green pepper, onion, seasoned salt and 1 cup of pecans. Blend well and shape into a ball. Coat outside of ball in remaining pecans and chill.