A New Kind of Pico De Gallo

1/2 cup lime juice
chopped garlic (to taste)
1/2 jalapeno (or to taste)
Blend these first three ingredients in a blender and set aside for the dressing.

1/2 to 3/4 Head of cabbage chopped bite size.
1 Onion, chopped fine
2-3 tomatos,chopped (optional)
1/2 to 1 bunch cilantro, chopped fine
Toss these in a large salad bowl and add the dressing, toss together.

Serve with 16 oz. softened cream cheese and plain taco chips. Dip chip into cream cheese, scoop some pico de gallo on top and enjoy!

-Missy Earl

Snowman Balls

1 pkg. oreos
1 8 oz. box cream cheese
White almond bark

Crush oreos in food processor
Add cream cheese and combine.
Roll into balls and dip into melted almond bark
Place on wax paper in a cookie sheet
Let cool in refrigerator

-Kacie Sanders

Bread Bowls

1 loaf Rhodes bread dough, thawed but still cold

Cut dough into halves or thirds depending on the size you want.
Form each piece into a ball.
Place on baking sheet coated with cooking spray.
Brush with beaten egg
Cover with sprayed plastic wrap
Let rise until doubled in size.
Remove wrap and bake at 350 F 25 minutes or until golden brown.
Cool and slice off top.
Hollow out and fill with favorite dip, chili or soup.
Save bread that comes out of the middle to eat with your dip or soup.

-Lor'L Whitehead

You can also use your own homemade bread dough with the same directions.

Salsa

2 large cans whole peeled tomatos (leave one can undrained)
1 clove garlic or 2 full tsp. minced
1 large sweet onion (or 4-5 green onions)
1 bunch cilantro
2-3 Tbs. Jalapenos (pre-sliced and in a jar from the store)
1 tsp cumin
3-4 tsp. lime or lemon juice

Combine ingredients one or two at a time in your blender. Blend one can of tomatos and pour into mixing bowl (this keeps your blender from getting too full). Then the other can of tomatos and the rest of the ingredients one at a time blending in between each item. Pour into mixing bowl with the first can of tomatos. Mix well

This was our original recipe from my sister LaBretta. Phil has played around with it a bit. He now adds one can of Ro-tel and at least one of each yellow and orange bell peppers. He has also quit measuring the original ingredients and just throws in the amounts he thinks will be good. He has always been a major fan of salsa and we all love it when he makes up a fresh batch! The last couple of years he has also grown a garden and has been able to use fresh cilantro, tomatos, onions, etc. and that makes it even better!

Homemade Fresh Guacamole

4 avocados, mashed up
1/2 an onion, chopped
fresh cilantro, chopped
2 tomatos, chopped
cumin to taste
salt and pepper to taste

Hot Corn Dip

1 15 oz. can of corn, drained
1 can chopped green chilies
1/2 c. chopped red pepper
1 c. or 4 oz. shredded monterey jack cheese
1 c. mayo (not light or low fat)
1/2 c. grated parmesan cheese
2 Tbls. sliced olives

Combine and bake in ungreased baking dish @ 350 for 30 min.
Transfer to a crock pot to keep it hot.
Serve with chips or crackers.

Spinach Dip

1 c. sour cream
1 c. mayonnaise
1 box frozen spinach, thawed
(squeeze as much liquid out as you can)
1 packet Knorr leek onion soup mix or
spring onion dip mix

Mix well and enjoy with chunks of fresh bread, fresh veggies or chips.