Yummy Quacamole (By Lynne Adams)

There is not an exact recipe, just make it taste good.

4 to 6 ripe avocados mashed
1/2 to 3/4 cup white onion chopped
1/4 to 1/2 cup tomato chopped
2 or 3 tablespoons lemon juice
1 or 2 cloves of garlic pressed
1/4 teaspoon Cumin
1/4 teaspoon Cayenne
1/2 cup finely chopped cilantro
1 finely chopped or purred Serrano pepper
Salt to taste
Mix it all together. Avocados are mild and take on whatever flavor you add so keep adding salt and lemon juice till the flavor is just right.

Chicken Enchilada Dip (By Marisa Rasmussen)

2 lb boneless, skinless chicken thighs
1 cup (10 oz.) enchilada sauce
1 cup (4 1/2 oz.) chopped green chilies
1 med red bell pepper, chopped
1 med green bell pepper, chopped
2 pkg cream cheese, cubed
4 cups shredded cheddar cheese

Place chicken, enchilada sauce, and chilies in 3-4 quart crock-pot. Cover and cook on low heat 8-10 hours or high heat 3-5 hours until chicken juice is no longer pink. Stir in peppers and cheese. Cover and cook on low heat about30 minutes. Stir once or twice, until cheese is melted. Serve with chips.

Holy Quacamole (By Jenny Lynn)

4-6 limes(squeeze the juice)
4 tsp cumin
1 1/2 tsp salt
black pepper
3/4 cup olive oil
1 yellow pepper, chopped
1 jalepeno pepper, seeded and chopped
1 red onion, chopped
1 cup celery, diced
1/4 cup cilantro, chopped
3 cans black beans, rinsed and drained
4 avocados, peeled and chopped
2 cups plum tomatoes, chopped

In a small bowl, whisk lime juice, salt and pepper and olive oil. In a large bowl. combine salad ingredients: yellow pepper, jalepenos, onions, celery, cilantro and beans. Mix well. Pour in dressing ans stir to coat al ingredients well. Carefully stir in avocados and tomatoes only to combine. Taste and add more salt and pepper if desired. Refrigerate at least 2 hours or up to five hours. Serve with chips or do like I do: eat straight from the bowl by the spoonful for breakfast, lunch and dinner until it's gone!

Cinnamon Apple Dip (by Angie Bristow)

1 cup sweetened condensed milk
1 cup butterscotch chips
1/4 tsp salt
2 tsp white vinegar
2 tsp cinnamon

Combine butterscotch chips, sweetened condensed milk and salt in glass dish. Microwave for about 3 1/2 minutes. Stir until remaining chip are melted. Microwave a little longer if needed. Stir in vinegar and cinnamon. Serve warm with apple wedges.

Symphony Fruit Dip (by Julie Porter)

1 pkg. Cream Cheese
1 jar marshmallow puff
2 cups whipped cream
1 container caramel apple dip
1 large Symphony candy bar (Toffee kind)
3-4 green or Gala Apples

Whip cream cheese til smooth, then mix whole jar of marshmallow puff with the cream cheese. Next, fold in whipped cream (I prefer homemade whipped cream). Place mixture in bottom of bowl. Then put caramel apple dip on top of the cream cheese mixture. Finally, crumble symphony bar on top of everything. Slice apples to use dippers.

Dips

Tonight (September 18th) we had the dips recipe exchange at Lynne Adams house. It was a lot of fun. There were a lot of great dips. I hope all that came enjoyed. If you came and brought something and you didn't bring your recipe please email me it and I will post it on here. Also next time I will try to take pictures and post them on here with the recipes.

Recipe Exchange Recipes

So I thought it would be a little easier for everyone to access the recipes from our recipe exchanges if we put them all on a blog. I always loose the papers. This way everyone always knows where to find it any time any place. If you have any questions about the blog etc. please contact me.
Lynne Adams