Ranch Pinwheels

I made these recently for a family party we had at our home.  They were a big hit and Brad said later that evening, "those pinwheels were the best ones you've ever made."  So, I thought I better record the recipe so I have for the future.  YUM!

8 oz. pkg. Cream Cheese (softened)
1/2 Cup Mayonnaise
1 pkt. of Hidden Valley Ranch Dips Mix
1/2 tsp. Garlic Salt
1 Cup Sharp Cheddar Cheese
4 oz. diced green chilies
2.25 oz. can sliced black olives
1 small onion chopped
1/3 to 1/2 cup red bell pepper chopped
1/3 to 1/2 cup green bell pepper chopped
8 flour tortillas

Mix all ingredients and spread some on each tortilla.  Roll up each tortilla and wrap in saran wrap and refrigerator for 3-4 hours.  Take out of saran wrap and slice into 1 inch slices and arrange on a serving plate.  Keep refrigerated until time to serve.  Enjoy! 

Roger's Spicy Pretzels

For the past 3 years Brad’s boss has given him a big bag of these spicy pretzels at Christmas time.  Brad has learned that if he brings them home, they are gone really fast.  This year the 2 older boys tasted them and loved them too.  Brad's boss, Roger, graciously gave us the recipe.  YUMMY! 


2 bag of Rold Gold Tiny Pretzels
1 Cup Olive Oil
3 TBSP Hidden Valley Ranch Dressing Mix
1 TBSP Lemon Pepper
1 TBSP Cayenne Pepper
1 TBSP Garlic Salt

Mix oil and dry ingredients and pour over pretzles.  Mix gentle to coat pretzels. Pour pretzels out on cookie sheets to dry.

ENJOY! 

Texas Caviar

I ran across this recipe years ago when I was working at the Eitzen Agency and took it often to the office.  This past weekend I made it again for the first time in years.  It was a big hit at the family cookout.  I got it from the Centennial Cookbook (St. Anthony's Church in Okeene- Linda Simmons recipe) and I changed it up a little. 

1 can black beans (drained & rinsed)
1 can black-eyed peas (drained)
2 cans shoe peg (or white) corn (drained)
3 chopped green onions
1 medium chopped white onion
1 can of rotel (drained)
1 can of diced tomatoes (drained)
1/4 cup green pepper chopped
2 cloves minced garlic
1 tsp. salt
1 tsp. pepper
1 cup Zesty Italian Dressing

Add all ingredients together and refrigerate.  Great served with tortilla chips. 

KayCee's Tortilla Appetizers

A couple years ago we were at Jayson and KayCee's home to watch an OU Football game and KayCee had made these tortilla appeitzers. They were exceptional. I recently was reminded of them and craving them so I asked her for the recipe and made a batch of them.

1 package of the big tortillas
3 8 oz. package of Cream Cheese
1 package of hidden valley ranch mix (mix in however much you want to taste -I used 1/2 - 3/4 of the package)
1 bunch of green onions (chopped)
2 packages of carl budding cornbeef (chopped)
1 small can of chopped black olives (you probably won't use it all)
Shredded cheddar cheese

Soften the cream cheese by letting it sit out a while. Mix all the inredients together in the cream cheese and add the ranch how ever much you want and however much of the olives too. Spread a liberal amount on to the tortillas and then slice them up!

Koehn Cracker Dip

I grew up with my Mom making this cracker dip usually always around Christmas time. She would make big batches of it for us kids to give to our teachers at school. This year I decided to make several batches and give to my co-workers and for Brad to take to his work. It's yummy!

3 8oz. Cream Cheese (softened)
3 Tbls. Worchestershire Sauce
2 Tbls. Minced Onion
few drops tabasco sauce (optional)
1 Tsp. Accent Salt
Dried Beef (3/4 pkg) chopped finely
Garlic Powder (dash)
1 Green Pepper (chopped)

Mix all together and form into a ball and roll in chopped pecans. If you don't want to roll into a ball you can just put in a dish and sprinkle pecans on top too.