10 Tacos Beef or Chicken - Hard or Soft, Rice & Beans, Lettuce & Cheese, 2 Bags of Chips & 3 Salsas (Grilled Steak or Chicken $30)
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Pepperoni Pizza Dip
• 1 jar pizza sauce
• 3/4 cup chopped turkey pepperoni
• 4 green onions, chopped
• 1 can sliced black olives, drained
• 1/2 teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• 3 ounces cream cheese, softened
1. Combine pizza sauce, pepperoni, green onions, olives, and oregano in a slow cooker. Cover; cook on low 2 hours until mixture is hot.
2. Stir in mozzarella and cream cheese until melted and well blended. Serve with Chicken Fingers or Breadsticks
Mini Cheese Ball Bites
• 8 oz. light cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 3 tbsp drained, chopped pimentos
Sesame Chicken Fingers
• 1/3 cup light mayonnaise
• 3 tablespoons liquid honey
• 1 tablespoon fresh lemon juice
• 1/4 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/3 cup dry bread crumbs
• 3 tablespoons sesame seeds
• 1 tsp. Italian herb seasoning
• 1 lb. skinless boneless chicken breasts cut into ngers, 2” x 1/2”
In a small bowl, combine mayonnaise, Dijon mustard and lemon juice. On waxed paper or in a shallow bowl, combine the bread crumbs, sesame seeds and Italian seasoning. Coat chicken with mayonnaise mixture, then with bread crumb mixture. Place on prepared cookie sheet. Bake in preheated oven for 1520 minutes or until golden brown and the chicken is no longer pink inside, turning once. Serve hot
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup crushed pecans
• 1/4 cup chopped chives
• 12 pretzel sticks
In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes.
Loaded Beef Nachos
• 1 packet Taco seasoning
• 1 lb. ground beef, cooked
• 1 jar salsa
• 1 can diced tomatoes with green chiles
• 16-ounce can refried beans
• 1 cup shredded Cheddar cheese
Place the crushed pecans and chives in a small bowl. Set aside. Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve at room temperature or chilled.
• tortilla chips
Layer all ingredients. Repeat layers. Microwave on high until cheese is melted and nachos are warm, 2 to 3 minutes. Top with sour cream, salsa, olives, jalapenos, and green onion as desired.
