Holiday Torta

2 8 oz. pkg. cream cheese, softened 1 1 oz. pkg. Hidden Valley Ranch Original Ranch Salad Dressing Mix 6 oz. jar marinated artichoke hearts, drained and chopped 3 tbsp. fresh minced parsley 1/3 cup roasted red peppers, drained and chopped ~Mix together Ranch dressing and cream cheese until smooth. In a separate bowl, stir together artichokes, peppers, and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixture beginning and ending with the cheese layer. Chill 4 hours or overnight. Invert onto plate, remove plastic wrap, and serve with crackers.

Hot Artichoke Dip

2 cans artichokes (not marinated), chopped with food processor 2 cups Hellmanns mayonnaise 2 cups grated parmesan cheese garlic to taste ~Mix together and bake in small casserole dish at 350 for 15-20 min. Serve with crackers.

Guacomole Dip
2 avocados, mashed 1 cups sour cream cup salsa ~Mix together and spread on plate. Top with chopped tomatoes, lettuce, and shredded cheese.

Quesadillas
1 pkg. Hidden Valley Ranch Original Ranch Salad Dressing Mix cup mayonnaise 1/3 cup milk 1/3 cup chunky salsa 3 cups shredded Monterey Jack cheese 10 10 in. flour tortillas vegetable oil ~Blend together first 5 ingredients. Refrigerate for 1 hour. Spread mixture over 5 tortillas and cover with remaining tortillas. Brush tops with oil and place on baking sheet. Broil about 1 minute, or until golden. Flip and repeat process. Broil until cheese is melted. Cut each tortilla into 8 pie-like wedges.

Tortilla Pinwheels
8 oz. sour cream 8 oz. cream cheese, softened 1 - 4 oz. can chopped black olives, well drained 1 cup grated cheddar cheese cup chopped green onion garlic powder, seasoned salt, and cumin to taste 5 10 in. flour tortillas ~Mix first 6 ingredients thoroughly. Divide filling and spread evenly over tortillas and roll up. Cover each lightly with plastic wrap, twisting ends. Refrigerate for 2 hours or when ready to serve. Unwrap tortillas and cut into to in. thick slices. Serve with salsa.

Shrimp Dip
8 oz. cream cheese 3 tbsp. dry onion 3 tbsp. Miracle Whip cup Western Dressing 1 tbsp. ketchup 1 tbsp. cocktail sauce 1 can shrimp

Pico de Gallo
8 to 10 very ripe Roma tomatoes 6 jalepenos 1 large white onion 1/3 of a fresh lemon, chopped (rind and all) 3 cloves garlic tbsp. salt tbsp. pepper 1 bunch cilantro

Cheese Ball
1 small jar Roka Blue Cheese, softened 2 small jars Old English cheese, softened 8 oz. cream cheese, softened cup chopped walnuts ~Mix well and chill. Roll into shapes. Roll into additional chopped walnuts and parsley.

LeaEttes Cheese Ball

1 can sauerkraut, squeeze drained 1 small jar pimentos 1 Kraft cracker barrel sharp cheddar chopped green pepper and onion (optional) 1 tbsp. sugar 1 hard boiled egg, chopped cup cracker crumbs cup mayonnaise ~Mix well and shape into ball. Refrigerate. Frost with cream cheese and sliced olives.

Pumpkin Seeds
~Wash seeds, removing fibers. Soak seeds in salted water (1 tsp. salt to 1 cup water) overnight. ~ Drain and place seeds on cookie sheet. Bake at 300 for 20 min or until golden.

Round Tray Appetizer

8 oz. cream cheese 1 bottle cocktail sauce 1 can shrimp parmesan cheese cup milk 1 can crab meat garlic powder parsley

~Mix cream cheese with milk and spread on round tray (size of a pizza pan) to the edges. Spread cocktail sauce over this. Top with shrimp and crab meat. Sprinkle with garlic powder and parmesan cheese. Sprinkle with parsley and refrigerate. Serve with crackers.

Veggie Pizza
2 cans crescent roll dough 8 oz. cream cheese 1 tbsp. dillweed cup Miracle Whip 1 tbsp. dried onion

~Spread dough on ungreased pizza pan. Bake at 350 for 10 to 12 min. Mix remaining ingredients and spread on crust when cool. Top with chopped raw veggies (broccoli, tomato, cauliflower, mushrooms or any other fresh vegetable). Top with grated cheese.

Veggie Dip
cup sour cream 2 tsp. dillweed ~Mix and chill. Serve with raw veggies. cup mayonnaise 1 tsp. beau monde (spice)

Taco Plate
~Mix an equal amount of sour cream and Green Goddess dressing to spread a layer on desired size of plate. ~Top with shredded lettuce and cheese, and diced tomatoes. Serve with tortilla chips.

Spinach Dip
1 pkg. Mrs. Grass Homestyle Soup 1 cup sour cream 1 cup mayonnaise 10 oz. pkg. frozen chopped spinach, thawed and completely drained (squeeze water out) ~Mix all ingredients together and chill for 3 hours. Serve with crackers.

Salsa Dip
3 oz. can chopped green chilies (jalapenos) 1 can black olives, chopped 2 large tomatoes, diced 5 green onions, diced 2 tbsp. red wine vinegar 3 tbsp. oil 1 tsp. salt tsp. pepper ~Mix all ingredients together. Let stand in refrigerator for a day to marinate. Serve with chips.

Arroz con habichuelas

1 14.5 oz. can habichuelas rosadas (Goya) 8oz. can tomato sauce 1/2 chicken bouillon cube 1 package of sazn (con o sin azafrn) 1/8 cup sofrito (homemade mixture of blended veggies) Mix all ingredients with 1 can water and boil to desired thickness. Add tsp salt (oil optional) to boiling water before adding rice.

Arroz con salchicha

2 5 oz. cans of viena sausages 8oz. can tomato sauce chicken bouillon cube 1 package of sazn (con o sin azafrn) 1/8 cup sofrito (homemade mixture of blended veggies) Mix ingredients with equal amounts of rice and water (1.5 cups of each is good for 3-4 people. But, wait until mixture is boiling to add the rice. Then cook until rice is done.