48 corn tortillas, chips, such as Tostitos Scoops 3/4 cup sour cream, low fat 8 pickled jalapenos 1 1/2 teaspoons taco seasoning mix 1 -15 oz. can chili , vegetarian 1/2 cup cheddar cheese, taco flavored, shredded fresh parsley, chopped
Place rack in uppermost position. Heat oven to broil. Select 48 unbroken chips and place in single layer on one or two baking sheets. In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix. Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil for 1 to 2 minutes, until cheese melts and chili is heated through (tortilla edges will just begin to brown). Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley; serve with additional sour cream on side.
1 -8 oz. package cream cheese 1 cup cheddar cheese, shredded 3 slices smoked ham, finely chopped Ritz crackers
Mix cream cheese, cheddar cheese and ham until well blended. Spoon into ovenproof crock or bowl. Bake at 350 degrees or until puffed and lightly browned. Serve warm as a spread with crackers.
6 hard boiled eggs, peeled 1/4 cup salad dressing, or mayonnaise 1 teaspoon white vinegar, or pickle juice 1 teaspoon mustard 1/2 teaspoon salt dash Worcestershire sauce dash fresh ground black pepper dash paprika, for garnish, (optional)
Slice eggs in half lengthwise. Place yolks in a bowl, mash with a fork. Add other ingredients. Stir until smooth. Refill egg whites. To make them look special, use a star tip and frosting bag. Sprinkle with paprika if desired.
**To hard boil eggs:
Place eggs in bottom of a saucepan and cover with water. Place on burner of stove and heat until just boiling. Turn heat off and cover pan with lid. Set timer for 20 minutes. Do not lift lid until the timer goes off. Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains. Place in fridge for one hour. After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes. They should now shell easily.
8hotdogs, slit lengthwise 1package crescent rolls 4slices American cheese, cut in half
Insert strips of cheese into each hot dog slit. Wrap 1 crescent triangle around each hotdog. Bake in 375 oven on ungreased cookie sheet, 12 – 15 minutes.
8 Servings
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