Cheesy Buffalo Chicken Dip

Ingredients

2-3 lbs cooked chicken breasts, shredded finely
1 1/2 cups celery, finely chopped
1/2 cup onion, finely chopped
9 ounces hot sauce (use up to 12 ounces if you like it really spicy)
8 ounces cream cheese
8 ounces ranch dressing
2 cups monterey jack cheese, shredded
salt and pepper
cayenne pepper

Directions

1. Saute celery and onion in a pan with a little oil.

2. Add cooked chicken and hot sauce.

3. Add cream cheese cutting into cubes.

4. Add ranch dressing.

5. Remove from heat, add 1 cup of the shredded cheese and salt, pepper, and cayenne pepper to taste.

6. Turn into a 9x13 pan. Sprinkle remaining cup of shredded cheese on top. Bake at 350 degrees for 30 minutes.

7. Serve with frito scoops.

Vege Tacos

Ingredients

• 1/2 head cabbage
• 2 avocados
• 1 teaspoon seasoning salt
• 1 teaspoon garlic salt
• 1 tablespoon lime juice
• 20 corn tortillas
• 1/4 cup vegetable oil

Directions

1. Shred the cabbage into thin slices. Mash the avocados and add the seasoning salt, garlic salt, and lime juice. Add avocado mixture to the cabbage and mix until cabbage is covered completely. Refrigerate for two hours.

2. Cover bottom of small skillet with oil and heat on medium-high. Once oil is hot, place a corn tortilla and as it starts to bubble, flip over. After the second side bubbles, fold in half into the shape of a taco. If oil is hot enough, it will only take 30-45 seconds for each side to brown. As you shake off grease, place tongs inside of taco to spread it a bit. Drain on paper towels.

3. To complete the taco, add shredded cheese and a litle bit of hot sauce -- or come up with your own toppings. My husband likes for me to heat a can of chicken and mix with taco seasoning.

Corn Cakes with Salsa sauce

Ingredients

For salsa
2 cups cooked black beans
1 cup chopped fresh tomato
1/2 cup chopped red onion
3 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced chipotle chile in adobo
1/2 teaspoon salt, to taste

For corn cakes
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shredded sharp cheddar cheese
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 cup corn kernel
oil, for skillet
sour cream (to garnish)

Directions

1. Toss together all the salsa ingredients, taste for seasoning. Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.

2. To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar. Add the buttermilk, butter and corn, gently fold together. Do not overmix.

3. Heat a large skillet, coat with a film of oil. Drop batter by the tablespoon onto the hot skillet. Cook until bubbles break on the tops of the cakes, then flip them over. Cook a few minutes more, or until the bottoms brown and one tests done.

4. Keep warm in a low oven until they are all cooked.

5. To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.