Ranch Cheese Ball

By: Amanda Skinner

1 Pkg ranch dressing mix
1 Cup mayonnaise
1 Cup milk
8oz Pkg cream cheese
8oz Shredded cheese

Mix the ranch dressing pkg, mayonnaise,and milk together well. Add cream cheese and shredded cheese to the mixture. Mix ingredients well and chill for 1/2 hour.
After chilling, make a ball with mixture, then roll it in sliced almonds. Let cheese ball chill for 3-4 hours before serving.

Seven-Layer Bean Dip

By: Amanda Skinnier

1/2 Cup Sour cream
1 pkg taco seasoning
1 (9oz) can refried beans
1 Large avocado
2 Tablespoons lemon juice
1 small can sliced black olives
2 Large Tomatoes chopped
2 Cups shredded cheese
1/2 cup green onions
1/2 teaspoon garlic salt

In a small mixing bowl combine the sour cream and taco mix; mix well.
Spread refried beans into bottom of 9x13 clear glass dish.
Layer mashed avocado on top of beans.
Sprinkle lemon juice and garlic salt over mixture.
Spread the sour cream mixture over the avocados.
Layer the olives over the sour cream.
Put the tomatoes over the olives.
Spread the cheese and onions over the entire mixture.

Serve with tortilla chips.

P.F. Chang's Chicken Lettuce Wraps

Time To Make: 25 min
Prep Time: 10 min
Servings: 2-3

Ingredients
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3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Procedures
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1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Hot Spinach and Artichoke Dip

By Sue Proctor

1 cup thawed, chopped frozen spinach
1 1/2 cup thawed, chopped frozen artichoke hearts or one 14oz can of artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup mozzarella cheese

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. heat cream cheese in the microwave for 1 minute or until hot and soft. stir in the rest of ingredients heat and serve hot.

I use the can artichoke hearts and then chop slightly.
I usually heat in the microwave. But for New Years 2007 I put it in a shallow cooking dish sprinkled with mozzarella cheese and heated it in the oven on 350' for about 8 to 10 minutes serve with tortilla chips