Avocado Yogurt Dip with Cumin

3/4 cup plain fat free yogurt
1/2 cup chopped red onion
3 T cilantro
1T finely chopped jal. pepper
2 T lime juice
1 T cumin
1/2 tsp. salt
3 avocados
1 garlic clove minced
Place all ingredients in blender and process until smooth. Serve with veggies or chips.

Fruit Kebabs with Cinnamon Cream

8 wooden skewers
red seedless grapes
watermelon cubes
cantaloupe cubes
pineapple cubes
trimmed strawberries
½ c. nonfat vanilla yogurt
¼ tsp. ground cinnamon

On each skewer, pattern fruit. Arrange on a platter. Mix cinnamon and yogurt. Serve fruit kebabs with cinnamon cream for dipping.

Lazy Man Chili

2 cans black beans
2 cans chili beans
2 cans kidney beans
2 cans pinto beans
1 lb hamburger
onion
garlic
1 pkg mild chili seasoning
8 cans of tomatoes (variety of diced, with jalapeno, lime, etc.)

Drain all the beans. Brown hamburger, garlic and onions in a pan. Add in beans, tomatoes and chili seasoning. Boil and serve.

Opt. We like to add sour cream and cheese to our individual bowls of chili for a different flavor.

Soft Pumpkin Chocolate Chip Cookies

1 cup shortening
2 tsp baking powder
2 cups pumpkin
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
4 eggs
2 tsp vanilla
1 tsp salt

Mix together and add:
4 cups flour
2 cups chocolate chips

Mix. Place by spoonful onto a greased baking sheet. Bake at 350 for 12-15 minutes.

Creamy Chicken & Rice Soup

2 pkgs. Rice-A-Roni long grain wild rice
2 chicken bullion cubes
2 ½ c. water
3-4 Tbsp. oil
5 chicken breasts
½ c. butter
1 c. chopped carrots
1 c. chopped onion
1 c. chopped celery
½ c. flour
6 c. chicken broth
2 c. cream

Empty contents of Rice-A-Roni (including flavoring) and bullion cubes into a baking dish. Add water and bake at 325° for about an hour. In a large pan, heat oil then add bite sized pieces of chicken and cook thoroughly. In a separate pan, melt butter and saute veggies. Add flour to the pan then slowly add chicken broth to blend smooth. Add the cream, then the rice mixture, then the chicken.

Soft Pretzels

Ingredients:
3 cups flour
2 tsp yeast
1 tsp salt
1 cup warm water (120-130 degrees)
1 T softened butter or vegetable oil

Topping:
3 T water
2 tsp sugar
2 tsp baking soda
Kosher salt
Coarse sugar
2 T butter, melted
cinnamon/sugar

Directions:
In a large bowl combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 T water is dough is dry. Cover and let rest in a warm place for 30 minutes.

Punch down dough. Turn onto a lightly greased surface; divide into 6 pieces. Roll each piece into a 24 inch rope.
Combine topping (water, sugar and baking soda in a shallow bowl). Shape each rope into a pretzel and dip into the topping solution. Sprinkle pretzels with course salt or sugar.
Place on parchment lined baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar if desired.

Yield: 6 servings

Oatmeal Cookies

¼ c. butter
¾ c. shortening
¾ c. brown sugar
½ c. sugar
1 egg
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
2 ¼ c. old fashioned rolled oats

Blend butter, shortening, and sugars until fluffy. Beat in egg. In a separate bowl, sift flour, soda, powder, and salt together. Blend with butter mixture. Add vanilla and oats. Mix well and drop from a teaspoon onto an ungreased cookie sheet. Bake at 375° for 7 minutes.

Copycat Chili's Salsa

2 cans (14.5 oz ea) whole tomatoes, drained
1 sm. (4 oz.) can diced jalapeños
¼ c. yellow onion
1 tsp. garlic salt
½ tsp. salt
1 tsp. cumin
½ tsp. sugar
1 tsp. lime juice

Place all ingredients in a blender and puree until smooth. Serve with tortilla chips.

Queso Blanco

1 ¼ lb. Land O Lakes white American cheese
¼ c. diced green chilies

⅔ c. whole milk
pinch of cumin
2 pickled jalapeños
1 oz. pickled jalapeño juice
½ c. cold water


Cut cheese into small cubes and chop jalapeños. Put all ingredients in a crock pot on high for about 30 minutes, stirring occasionally. Reduce heat to low or warm and serve with tortilla chips.