Guacamole and Chips

Guacamole & Chips

This recipe is from an online friend.

avocados
juice of one lime
3/4 tsp of salt
at least one clove of garlic minced (go by your own tastes)
1/4 to 1/2 a cup or so of chopped onion
cilantro to taste
one tomato chopped

I just cut or mush the avocado up (leaving chunky) and then add all ingredients and mix up. Its very forgiving, you can change amts according to how you like and of course add some spice with jalapeno’s or something.
Cut up corn or flour tortillas and spray a little pam spray on them, sprinkle with salt and bake in the oven around 375 or 400. Maybe 10 min or so, you need to watch as they can burn fast.

Summer Chicken Wraps

from my church cookbook

3 c. chopped cooked chicken
1/2 c. slivered almonds
1 c. chopped celery
1/2 c. green grapes, halved
1 (8-oz.) can water chestnuts
1 (4-oz.) can sliced black olives
4 green onions, sliced
1/2 c. sour cream
1/2 c. mayonnaise
1 pkg. wheat tortillas

Combine chicken, almonds, celery, grapes, water chestnuts, olives, and green onions in a bowl. Add mixture of sour cream and mayonnaise. Toss together. Spoon 1/2-3/4 cup of mixture on each of the tortillas, roll, and serve.
Yield: 6-8 servings

I have had this salad served on croissants at many a bridal/baby shower. It is so light and tasty. Each ingredient adds its own different texture. It is a perfect spring/summer salad for gatherings and is great leftover for a quick sandwich.

Cheesy Crab Enchiladas

Cheesy Crab Enchiladas
from “A Taste of Heaven” Living Waters Ranch

2 (8-oz.) pkgs. cream cheese, softened
1 env. ranch salad dressing mix
3 T plus 1/4 c. milk, divided
1 sm. red onion, diced
2 cloves garlic, minced
2 T butter
1 lb. fresh, frozen or canned crabmeat, flaked
2 (2.75-oz.) cans sliced ripe olives, drained
1 (4-oz.) can chopped green chilies
1/4 t. salt
1/2 t. pepper
2 c. shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches)
1/2 c. shredded Colby cheese
For Garnish – chopped green onions and tomatoes, chredded lettuce, sliced
ripe olives

In a mixing bowl, combine cream cheese, ranch dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. In a skillet saute onion and garlic in butter until tender. Stir in crab, olives, chilies, salt and pepper. Fold crab mixure and 1-1/2 cups Monterey Jack cheese into remaining cream cheese mixture. Spoon about 2/3 cup down center of each tortilla. Roll up and place seam side down in a greased 9×13 baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining Jack cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer or until heated through. Serve with green onions, tomatoes, lettuce and olives if desired. Makes 8 enchiladas.

I made this the other night for my family and it was delicious! I used “krab”, lol, that is imitation. My husband thought that it might have been good with a thin layer of enchilada sauce before the colby and jack cheese at the end. I just added a layer of salsa on top (skipping the garnish) and it was so good! We had half the pan left over and I just put in back into the oven to warm the following evening and it was just as good the second time around. We’ll definately be making it again!