Tomato Bruschetta

• 6 roma (plum) tomatoes, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit overnight.
2. Preheat the oven on broiler setting.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Jalapeno Pepper Appetizers

20 jalapeno peppers
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
20 bacon strips, halved

DIRECTIONS

1. Cut peppers in half lengthwise; remove seeds, stems and center membrane.
   
2. Mix ranch dressing powder into cream cheese
3. Stuff each half with 1-2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
4. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 375 degrees F for 15-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Guacamole

2 avocados - peeled, pitted and diced
1/2 tsp garlic powder
2 teaspoons salt
1 large tomato, diced
1/2 onion, diced
2 tablespoons fresh lime juice

DIRECTIONS

1. In a medium bowl, mash the avocados and stir in salt and garlic powder. Mix in the tomato, onion, and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.
2. Can also add 2 jalapeno peppers, chopped and 1/2 tablespoon chopped fresh cilantro for extra flavor.
   

Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
8-12 oz guacamole
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, and green onions over the salsa, smooth guacamole over the green onions, and top with Cheddar cheese. Garnish with black olives.
4. For extra spice, add finely chopped green chilis to the refried bean mixture
5. Serve with corn chips
   

Hot Artichoke and Spinach Dip

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese (can also use fresh)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
4. Serve with bread, crackers, or tortilla chips.
5. For added flavor, top with pepperoni slices before baking.
   

Baked Potato Soup

INGREDIENTS
* 12 slices bacon (or use leftover ham)
* 1/3 cup margarine
* 1/3 cup all-purpose flour
* 4 cups milk
* 1 cup cream
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded Cheddar cheese
* 1 cup low fat sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Butterhorn Rolls/ Cinnamon Rolls

1 tbl yeast
2 tbl water
¾ cup sugar
½ cup butter
3 eggs
¾ cup milk
½ tbl salt
4 cups flour

Proof yeast in water and sprinkle with sugar. Warm butter and milk together in microwave. Combine the butter/milk mixture with the rest of the ingredients in a glass bowl or mixer. Dough should be sticky to the touch. Cover with plastic wrap and let rise in warm place. Put out on floured board and knead with flour until it is a little less sticky. It should be tender but manageable.

For butterhorn rolls

Let rest 10 minutes. Break into 3 balls. Roll each ball into pizza-size circle. Brush with softened or melted butter. Cut with pizza cutter into about 12 pizza-slice shapes. Roll up from big side to small forming a crescent. Brush rolls with melted butter. Cover and let rise until doubled. Bake at 350 degrees for 13-15 minutes or until golden brown.

For cinnamon rolls

Roll dough into a rectangle. Spread with melted or softened butter. Sprinkle with cinnamon sugar mixture. Roll into a log and cut 1 inch thick slices. (A serrated knife works best for this.) Place in greased pan and let rise until double in size. Bake at 350 degrees for about 20 minutes. Remove immediately from pan. Let cool slightly and spread on frosting. Serve warm or at room temperature