Lime slush

 8 c water 

2 c sugar 

Cook on stove enough to dissolve sugar 

Add 12 oz frozen limemade concentrate 

Juice from 5 limes and freeze 

Add 12-24 oz of sprite to slush 

EL NAYAR SALSA

12-15 Roma tomatoes

1/2 white onion chopped

1 bunch green onion chopped

3-4 jalapeños chopped

1 bottle of tomato juice

season with garlic salt, crushed red pepper, salt and pepper

FROG-EYED SALAD

Acini de Pepe 15 oz box 

cool whip 16 oz

mandarin oranges 2 cans

crushed pineapple 1-20 oz can 

pineapple tidbits 2-20 oz can

coconut 1 C 

1 pkg mini marshmallows

thickened --boil

2 c pineapple juice

1 c sugar 

2 T flour

1/2 tsp salt 

2 eggs beaten 

(take off heat and add lemon juice 1T)

cook noodles- cook longer than package required 12 min or longer

Drain fruit- use juice to 2 cups 

make sauce- combine ingredients, stir until thickened

take off heat- add lemon juice

cool sauce- and noodles completely

add noodles to sauce, stir in fruit, coconut, and marshmallows and then FOLD in cool whip

Best DIP for Veggies

Got this recipe from my friend Ainsle

1 C mayo
1 C sour cream
1 T dill weed
1 T parsley flakes
1 T dried onion
1 tsp bon appetite

I always add 1/2 celery salt but you don't have to

HOT spinach and artichoke dip

** Got this recipe from my friend Sheriece...it was AWESOME..I ate majority of it!

package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/2 cups shredded Monterey Jack, Cheddar or Swiss cheese (about 6 oz.)
1 package Knorr® Vegetable recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
2 cloves garlic, finely chopped

Preheat oven to 350°.

Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.

Bake for 35 minutes or until dip is hot. Dip, dip hooray!

Artichoke Dip

**Got this recipe from my friend Allie
1 can (14 oz.) artichokes- drained & chopped
1 C. mayo
3/4 c. Kraft parmesan cheese
1 C. mozzarella cheese
dash garlic salt to taste

Mix and bake @ 350 for 30 mins.

Knorr Spinach Dip

**Got this recipe from my friend Lisa....it was so good it was gone in 10 min!
KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (OPTIONAL...I DONT LIKE THESE)
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

Sausage Stars

**Got this recipe from my friend Whitney Larsen....we ate them on the Superbowl..I think I had like 6...ok maybe 7

1 package WON TON WRAPPERS (you can use round or square..round is easier 2 work with)
1 lb Jimmy Dean Sausage (1 pkg is about 2 cups)
1 cup homemade ranch dressing (hidden valley ranch packet (use buttermilk)
1 cup shredded cheese (I like cheddar)
**Using a mini muffin tin. lightly grease mini muffin pan. Place won ton wrappers in muffin tin. Warm until crispy (aprox 5 min). Brown sausage and drain grease, Add 1 cup ranch, 1 cup cheese (save some to spinkle on top). Spoon into crisp won tons. Place back into oven to melt cheese (aprox another 5 min). should make about 4 or 5 dozen

Bake @350 carefully!

Cranberry Salsa

** I dont like cranberries...but this recipe is the BOMB.COM and will be made in my house every Thanksgiving and Christmas. If you like salsa....I promise you...you will love this!Oh and just use the blender....it will make your life alot more easier! I got this recipe from my friend Lisa...I saw it and seriously wasnt going to try because it had cranberries in it. but I decided to try it so I wasnt rude...now I shout the goodness of this recipe from the roof tops!

1– 12 oz. bag fresh cranberries, finely chopped
1 jalapeño pepper, finely chopped
4 green onions finely chopped
½ bunch cilantro, finely chopped
½ -3/4 cup sugar
Juice of 1 lime
¾ tsp. cumin
½ cup sour cream
8 oz. light cream cheese

Combine the first 7 ingredients, set aside. Combine the sour cream and cream cheese, spread on a platter, and then spread the salsa mixture on top. Serve with tortilla chips or crackers.*I use my food processor, or blender to get the finely chopped items really small. and I like chips better since it is really a salsa!

Fresh Spring Rolls

**Got this recipe from Sheriece Morris
When my friend said she made spring rolls I was thinking a yummy sausage & cabbage greasy eggroll. When I got to her house I learned what a FRESH SPRING ROLL was and I was pleasantly surprised! Much much healthier and honestly tasty!!!

Spring Roll:
12 medium shrimp (buy ready to eat...makes it easier)
2 ounces dried rice sticks or rice vermicelli (cook according to pkg and set aside)
8 (8-1/4-inch) round rice paper wrappers
24 small mint leaves (from 1 small bunch)
16 basil or Thai basil leaves (can find Thai basil @ the asian stores)
carrots, peeled cut into 1/4 by 1/4 in sticks
1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
Boston lettuce leaves, cut in half

other options to add:
4 1/2 cup mung bean sprouts, rinsed
8 small cilantro sprigs

DIRECTIONS:
1. Fill a wide, shallow bowl large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface. Have all your vegies cut up and ready to ROLL!

2.Working quickly, lay 2 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few, 2 mint leaves, 2 thai basil leaves, Place 3 to 4 cucumber sticks and 3 to 4 carrot sticks, and a few piece of lettuce.
(can add 3 to 4 scallion picecs, bean sprouts, and cilantro)

3.Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.

Peanut Sauce:
1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water
(mix all together)

Mango Salsa

Ok so when I 1st saw this recipe...I thought booo....but it was so GOOD! I mean GREAT! so you need to try it.. It makes the costco mango salsa taste like crap..ok so maybe that was harsh...i promise this is so good!

** Got this recipe from my friend Valerie

2 mango- peeled and diced

2 avacado- pitted, peeled and diced

8 med roma tomatoes diced

2 jalapeno- seeded and minced

1 bunch of cilantro

3 to 5 garlic cloves, minced

2 tsp salt

4 T fresh lime juice

1/2 c red onino chopped finely

In a med bowl, combine the mango, avacado, tomatoes, jalapeno, cilantro, and garlic. Stir in salt and lime juice and red onion. Its even better if you let it sit 30 min

Black Bean and Corn Salsa

I got this recipe from my friend Rachelle, my kids were practically drinking this dip

1 can black beans (drain and rinse)

1 can corn (drain)

2 oz cilantro (handful)

1/4 red onion, chopped

2 T jalepeno or green chile chopped

1/3 c distilled vinegar

2 T honey

1 T lime juice (1 lime)

salt and pepper to taste

1 cucumber ( Rachelle added this the last time she made it for me and it was even better)

Combine beans, corn, onion and jalapeno in a bowl. In the Food processor combine and mix vinegar, cilantro, honey, and lime juice for 1 to 2 min then slowly drizzle in olive oil. Pour liquid over the bean mix; stir and chill. Garnish with some chopped cilantro and lime zest . Serve with tortilla chips

PICO/ Guacamole

PICO De GALLO:

8 roma tomatoes chopped

1 med onion chopped finely

1/2 bunch to 1 bunch cilantro chopped finely too

lime juice to taste (like 4 or 5 squirts) or i lime squeezed

garlic salt to taste

(I added 1-2 T of vinegar and some Johnny's seasoning from COSTCO)

I take the PICO and add it to chopped up AVACADO

like 4 or 5 avacados for a small bowl and 8-10 for bigger bowl

Guacamole

**this recipe is from my friend Allie!

Use a potato masher to blend the following ingredients:
1 C. green salsa (Herdez brand)
6-8 sprigs cilantro (use more or less to taste)
4 oz. cream cheese
4 avocados
salt- to taste
lime juice- to taste
1/4 C. red onion- finely chopped
**Serve chilled with tortilla chips.

*I like to stir in 1 chopped tomato after mashing the above ingredients together.

White Lime Slush

8 cups of water
3 c sugar
1 (12 oz) can of limemade
1 ( 2 lt) bottle sprite

Boil water, sugar and limemade for 5 min...put mixtures in freezer bags and freeze. take mixture out of freezer 1/2 before serving and add sprite. Garnish with lime slices or wedges. Makes 1.5 gallons.

Chineese Burritos

I got this recipe from my friend Jeannette...they say they are super simple..and are yummy

Recipe from my friend Jeannette

1 lb. ground beef/ sauted with 1 med chopped onion
1/2 c sliced green onions
1 c shredded cheddar cheese
1 c salsa
1 pkg egg roll wrappers
1/2 bunch cilantro
Brown the ground beef, rinse and drain....I always add a med sized chopped onion to ground beef...Open the egg roll wrappers, and keep them covered while you are working. On a wrapper place 2 T ground beef, 1 T green onion, 1 T cheese, and 1 T salsa... Make some "GLUE" out of 1 T flour and 2 T water. Mix it up until smooth. Bring up the bottom corner of the wrapper, fold over the right side corner, then the left side. Place a bit of "Glue" on the top corner and roll until it sticks. When you have made all you want fry them until golden brown in oil. (can use a wok, or frying pan) Drain on paper towel, and serve with sour cream, guacamole, salsa, ect.

FRUIT SALSA

I got this recipe from my friend Jeannette!

1 apple, cored and chopped
1 kiwifruit, peeled and chopped
1 8oz can crushed pineapple with juices
1 c sliced strawberries fresh, or frozen
1/3 c frozen OJ concentrate, thawed
2 T brown sugar

In med mixing bowl , combine all ingredients: chill serve with "Baked Cinnamon Strips"

Baked Cinnamon Strips
3/4 c sugar
1 tsp ground cinnamon
6-8 flour tortillas (8 in)

In a lg, sealable plastic bag, combine the sugar and cinnamon. Cut tortilla into 6 strips. Lightly brush both sides of the strips with water. Place in a plastic bag, seal and shake to coat the strips. remove the strips and arrange in a single layer on a baking sheet. Repeat the procedure with the reamining tortillas. Bake at 375 for 8 to 10 min or until crispy. Serve immediately or let cool and store in an air tight container.

HOME MADE TURTLES

This recipe is from my friend Allie!

Petzels (twists or snaps... just not the sticks)
Rolos
Pecan halves
Line baking sheet with wax paper. Place pretzels close together on pan. Unroll Rolos and place 1 Rolo on each pretzel. Top with a pecan. Place in oven at 350 for 3 minutes. Take out of oven and press nut down into melted Rolo. Let cool, then take off of pan

Yummy Fruit Dip

** from my friend Allie

Beat until fluffy:
8 oz. cream cheese
1 C. powdered sugar

Add & blend until smooth:
1 sm. box instant vanilla pudding
1 C. milk

Gently fold in:
8 oz. container Cool Whip

Refrigerate until ready to serve. Serve with favorite fruits!

DEVILED EGGS

so you wouldnt think that you would need to post deviled eggs, but I do, or I forget and have to call the person again!!!

12 hard boiled eggs
miracle whip (I use light) (probably 1/2 cup...just get it to right texture and taste)
1 to 2 TBSP of sweet pickle juice
smidge of mustard
a little salt
and top with paparika