Artichoke Dip

Ingredients:

1 onion, chopped and sauteed

1 cup mayonaisse

1 cup sour cream

1 cup Parmesan cheese (shredded)

1 can artichokes (in water) chopped

1 can water chestnut (chopped)

Directions:

Mix all ingredients in a baking dish and bake at 350 degrees for 30 minutes.

Chicken Tinga-

~4 med. (1 lb. total) red-skin boiling or Yukon Gold potatoes, cut into 1/2 inch cubes

~2 lbs. boneless, skinless chicken thighs

~One 28 oz. can diced tomatoes

~3-4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch thick

~1 tbsp. chipotle canning sauce (the sauce that is in the can of chiles)

~1 tbsp. Worcestershire sauce

~1 tsp. dried oregano

~3 garlic cloves, peeled and finely chopped or crushed

~1 med white onion, sliced 1/4 inch thick

~salt

24 warm corn tortillas

Mexican cheese mix or queso fresco...whatever you like

2 large avocados chopped

Spread the potatoes over the bottom of a slow cooker and top with the chicken. In a large bowl, mix the tomatoes with the chipotles, chipotle sauce, Worcestershire sauce, oregano, garlic, onion, and 11/2 tsp. salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours. Uncover and shred chicken and serve on tortillas with cheese and avocado!

Mojo Paste

~2 jalepenos, stemmed, seede and coarsely chopped (about 1/2 c.)(don't leave these out!)

~1/2 c. coarsely chopped onion

~1/2 c. chopped green onions

~1/2 c. chopped fresh cilantro

~1/2 c. vegetable oil

~3 Tbsp. canned chipotle peppers in adobo sauce (sold in Mexican area of grocery store or with the Goya products)

1 tsp. salt

Put all the Mojo Paste ingredients in food processor and pulse several times to make a smooth paste.

Directions- Rub the roast with the Southwest Essence or Mexican seasoning. Spread the Mojo paste all over entire roast. Place in crock pot and cook on high for 5-6 hours until shreddable. Shred meat and serve with tortillas, cheese, etc.

Raspberry Basil Butter

1/2 cup unsalted butter, softened

1/3 cup fresh or thawed frozen raspberries

1 T raspberry jam

1 T red wine

4 large basil leaves, chopped

Combine the butter, raspberries, jam, wine and basil in a bowl and mix well. Chill until serving time. Serve on crusty French bread, biscuits, scones, muffins, waffles and pancakes.

Cherry Cream Cheese Dip

1 (8oz.) package cream cheese, softened

¼ c drained and chopped maraschino cherries

¼ t almond extract

2 T powdered sugar

Combine all ingredients; beat a medium speed until well blended. Cover and chill.

Toffee Apple Dip

8 oz cream cheese

1 bag skor chips

1 t vanilla

½ c brown sugar

¼ c sugar

Stir together. Serve with tart green apples.

Pumpkin Pie Dip

1 (8 oz.) package cream cheese

2 c powdered sugar

1 (15 oz.) can pie filling

1 t ground cinnamon

½ t ground ginger

Beat cream cheese and sugar until smooth. Add pie filling, cinnamon and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps, apple slices and pear slices.