Cucumber Lime Dip

1 brick cream cheese

1 cucumber

1 garlic clove

1 small onion

1 lime

1. Soften the cream cheese in a bowl and peel the onion. 
2. Slice off cucumber tips, then cut the cucumber in half. Scrape out seeds with a spoon. Slice half of the cucumber into sticks, and set the other half aside. Cut the peeled onion into quarters and place in a bowl.
3. Put the cucumber sticks and half of the onion into food processor and pump until finely chopped. 
4. Use a garlic press to press the garlic clove into the batter bowl. Zest the entire lime into the bowl then cut the lime in half and squeeze the juice from both halves into the bowl. 
5. Add the cucumber/onion mixture into the bowl and combine with cream cheese and lime juice. Add salt and pepper, if desired. 
6. Slice the other half of the cucumber for a garnish.

Pizza Balls

3 cans Pillsbury Buttermilk Biscuits (10 ct) or use frozen pastry sheets
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterrey Jack or Cheddar)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping.

Avocado Salsa

1 ripe avocado
1 jalapeno pepper, stemmed and quartered
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion

Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.

Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you're ready to serve it.  Makes 1 1/2 cups.

Buffalo Chicken Egg Rolls

2 cups Progresso® chicken broth (from 32-oz carton)
2 cups water 1 1/2 lb boneless skinless chicken breasts
1 teaspoon olive oil
6 medium stalks celery, cut into thin 1-inch strips
1 cup grated carrots
1/4 teaspoon salt
10 green onions, finely chopped
1/4 cup red pepper sauce
2 tablespoons butter, melted
1/2 cup crumbled blue cheese (2 oz)
Oil for deep frying
1/4 cup Gold Medal® all-purpose flour
12 egg roll skins (from 1-lb package)
1 egg, beaten
1/2 cup blue cheese or ranch dressing
Fresh Italian (flat-leaf) parsley, if desired

In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.

Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.

Olive Garden Bruschetta

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons diced marinated sun-dried tomatoes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated Parmesan cheese
pinch dried parsley flakes

Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.

When you are ready to serve the dish, preheat oven to 450 degrees F.

Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.

Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.

Serves 4

Deep Fried Mushrooms

Mushrooms
2 eggs
¼ cup milk
¼ cup beer
Salt to taste
Flour
Cracker crumbs, ground fine

Mix eggs, beer, milk and salt. Dip and roll mushrooms in egg mixture. Roll in
crumbs. Deep fry until brown and crusty.

Confetti Dip

1 cup fat-free or reduced-fat sour cream
4 teaspoons dry ranch-style salad dressing mix
1/4 cup finely chopped carrot
1/4 cup finely chopped cucumber
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped zucchini

Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend.

Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers or pita chips.