Homemade Cheese Ball

8 oz cream cheese, softened
1 cup cheddar cheese, shredded
1/4 cup buttermilk ranch ( I like Litehouse brand)

1/4 t fresh cracked pepper
1/4 t sea salt
1/4 t garlic powder
1/4 t celery seed
1/4 t parsley
1/4 t onion powder
1 cup chopped or sliced almonds

Mix all ingredients together except almonds.
Mold mixture in desired shape and cover with almonds.
Enjoy! Serve at room temperature.

Sweet & Savory Mango Wraps

2 large flour tortillas
1/3 c whipped cream cheese
12 strips mango (fresh or from a jar)
2 green onions, green tops only, sliced
1/2 red bell pepper, sliced into thin strips
4 oz thinly sliced turkey or ham
Spread cream cheese over tortillas and layer with mango, green onion, bell pepper, and meat. Gently squeeze rolls to secure ingredients and cut into ½” thick slices.

Barbecue Bacon Wrapped Smokies

Barbecue Bacon Wrapped Smokies

1 bottle honey barbecue sauce
14 oz package little smokies
12 oz sliced bacon
1/4 c brown sugar
Preheat oven to 400 degrees. Pour one half of barbecue sauce into large glass baking dish. Cut bacon strips into thirds. Wrap 1/3 slice bacon around smokie and insert toothpick to hold. Place in dish on top of sauce. Repeat with all smokies and bacon. Top with brown sugar and remainder of barbecue sauce. Bake 60-80 minutes or until browned. Makes 36 bacon wrapped smokies.
HINT: You can also cut the smokies in half length wise and use another package of bacon and have double the smokies! Great for parties!!

Mom's Famous Chicken Salad Croissants

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
salt (to taste)
1 purple onion
3 cups purple and green grapes combined, cut in half
3-4 stalks of celery, chopped
2-3 cans of mandarin oranges
1 package slivered almonds
1 package oriental noodles
1 pint sour cream
1 pre-made 2 cup package buttermilk ranch dressing
(meaning 2 cups mayo and 2 cups buttermilk)
1 package Costco croissants

INSTRUCTIONS
Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!

Fruit Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
8 oz cream cheese
7 oz marshmallow crème
1 tbsp orange juice
1 tsp grated orange rind
1/8 tsp ginger

INSTRUCTIONS
Beat all ingredients together and refrigerate.

Cream Cheese Shrimp Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce
1-2 cans baby shrimp

INSTRUCTIONS
Soften cream cheese and spread out onto plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Wheat Thins or Triscuits.

Black Bean Salsa

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cups black beans, drained
3 tbsp olive oil
4 tbsp fresh lime juice
½ cup corn
2 medium avocados, diced
½ green pepper, diced
½ purple or red onion, diced
1 tsp ground cumin
½ cup cilantro, chopped

INSTRUCTIONS
Combine all ingredients and serve with corn chips.

7 Layer Bean Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 can original bean dip
2-3 avocados
1 tsp lemon juice
½ tsp garlic powder
1 pint sour cream
1 package taco seasoning
1 ½ cups shredded cheddar cheese
1 can chopped olives
1-2 tomatoes, chopped
1 bunch green onions, chopped

INSTRUCTIONS
Spread bean dip onto plate. In a bowl smash avocados and add lemon juice and garlic powder. Then spread over bean dip. In a separate bowl mix sour cream with taco seasoning and spread mixture on top of avocado layer. Top with shredded cheese, olives, tomatoes, and onions in that order. Serve with corn chips. I like Tostitos best!

Armenian Pilaf

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cube butter
2 cups rice
4 bundles coiled vermicelli
2 tsp salt
4 tsp chicken bullion (without MSG)

INSTRUCTIONS
Combine all ingredients but water in larges saucepan until good and brown. Turn heat down and slowly pour water into mixture. Heat covered on low for 20-30 minutes. Do not remove lid until ready to serve.