Heather's Recipes

1 box frozen spinach, smash while frozen 1/2 of the pint half & half 2 boxes cream cheese 1 pound hot sausage, browned 3 jalepenos, chopped 5 seranos, chopped Add all to the crock pot and cook on low 6-8 hours

For the love of cooking has a recipe for Chocolate & Peanut Butter filled crescent rolls. They look delicious and I want to try them as soon as I get some crescent rolls. Will add the recipe if we love it.

This is really good. We are making a bunch of it for the kids in primary to make and give to Dad's for Father's Day. They are also adding toppings like m&m's, choc. chips, gummy bears. This is really good by itself. It is also SUPER easy to make and fast. 5 Cups Wheat Chex Cereal (or corn, rice, mixed) 1 cup lightly salted whole almonds (or mixed nuts) 1/4 cup butter or margarine 1/3 cup packed brown sugar 2 tablespoons light corn syrup 1 teaspoon ground cinnamon (can double) 1 cup chopped dried apples 1/2 cup vanilla yogurt-covered raisins In large microwavable bowl, mix cereal and almonds. In 2-cup microwavable measuring cup or bowl, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; Stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2...

I am adding this so I have a link for a hummus recipe that I like. I made it with the walnuts but now that I have successfully made tahini and it is not that hard, I will do that in the future. I also like the Fire Oil and will keep that on hand and use in other dishes for taste. So, here it is from 101 Cookbooks site.

I am going to make this to add to a Taco salad. My favorite is this Taco Mac Salad . This would be a good dip for veggies or top over grilled chicken. 2 large ripe avocados, pits reserved raw kernels from one large ear of corn 2 tomatoes, seeded and chopped 1 jalapeno, seeded and minced 1/4 medium onion, minced 2 cloves garlic, minced juice of 2 medium limes small handful cilantro, chopped (about 1/3 cup, packed) 1/8 teaspoon cumin 1/4 teaspoon high-quality sea salt or to taste freshly ground black pepper Mash 1 1/2 avocados in a bowl and add remaining ingredients. Chop the remaining avocado half and stir gently into the mix. Add the pits when storing to prevent browning. Enjoy!

This would be great on green salads, it also serves as a vegetable dip with raw carrots, celery, green beans, bell peppers, cucumber slices, and cherry tomatoes. It is also pretty easy to make. 1 large avocado, ripe juice of 1 lime 1/4 cup lightly packed cilantro 1 clove garlic 1/4 cup plain yogurt 3/4 cup water 1/2 teaspoon fine grain sea salt Puree all ingredients in a blender and serve immediately or chill for later. Enjoy!

Randy's grandma gave us this salsa the other day and I can tell you it is too much of a temptation for me. She got this from Aunt Beth who got it for Christmas. Merry Christmas to me, it was delicious. The salsa itself is pretty good for you. It is the half a bag of chips I ate with it, not so good. Plus I was eating it when I wasn't even hungry. Still I am passing this along because you all need to try it. You'll love it. Combine all ingredients. This will store in fridge for 3 days (if it lasts that long). 2 each 14-15 oz cans of diced tomatoes with garlic and onion 2 each of fresh tomatoes diced 1 can shoepeg corn (green giant packs it) 1 small can of chopped olives 1 small can of diced green chilies (use all or part, according to taste) 1 thinly sliced green onions 1/3 chopped /diced white or yellow onion 2 fresh avocado chopped or diced 1/2 cup of Italian dressing Juice of fresh lime 1/2 bunch of fresh cilantro chopped (use as much or as little as you like) red chili p...

I got this from a lady in our ward that was in charge of Girl's camp last year. We did eat this at girl camp also. It was so good. 3 Mango's chopped 1/2 Red Pepper 1 small bunch Cilantro 1/2 Purple Onion 1 lime (squeeze juice) Optional: 1/2 tsp minced jalapeno 1 Kiwi peeled & chopped Salt, Pepper Ground Ginger Pineapple Juice 1/2 Green Pepper Avacado Chop all ingredients to your liking either chunky or more fine. Serve with Chips Tastes great with Tortilla chips with a hint of lime.

2-8oz. pkg. cream cheese, softened 1-1oz. pkg ranch dressing mix 2 green onions 4 (12 in.) flour tortilla 1/2 cup red bell pepper, diced 1/2 cup diced celery 1-2 oz. can sliced black olives 1/2 cup shredded cheddar cheese 3/4 cup chopped ham slices Directions: In a med. bowl combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, ham, and cheese over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices and serve.

8 Roma Tomatoes (or use regular, but the salsa won't be as hot) I actually put about 20 reg. tomatoes from the garden. 1 jalapeno Pepper 2 Serrano Chili Peppers 1 med. onion (or 1/2 if you don't like that much onion) Chop all the above ingredients. Then Add: 1 sm. can green chilies 1/4 tsp. cumin 1/4 tsp. cocoa 1/4 tsp. chili powder 1 tsp. dried cilantro (fresh will also work) 1 tsp. crushed red pepper 1/2 tsp. Jan's crazy salt mix (get this at Albertson's) 1/2 tsp. salt 1/2 tsp. lemon juice Will last up to one week in the fridge. Sooooo Yummmy!

Spinach Dip 1 cup (16 oz.) Sour cream 1 cup Mayonnaise 1 packet of vegetable recipe mix (Knorr mix) 1 10 ounce package of frozen chopped spinach (thawed and drained) 1 (8 oz.) can water chestnuts, drained & chopped 3 green onions, chopped (optional) mix well, refrigerate for at least 2 hours. Serve with veggies, wheat thins, favorite cracker, or french bread.