Texas Twisters

Ingredients:

1 cup sour cream
8 oz. cream cheese (softened)
1 4 oz. can black olives chopped
½ cup chopped green onions
1-2 cups shredded cheddar cheese
½ taco seasoning mix
1 10 count package flour tortillas
Salsa

Directions:

Mix all ingredients and spread evenly on tortillas. Roll up, wrap in plastic, chill several hours. Cut in ½" slices. Top with salsa or serve salsa on side.

Creamy Spinach Dip

9 oz box of frozen spinach
1 cup fat free mayo
8 oz light sour cream
2 oz pimentos
1/2t celery salt
1/2t dried dill weed
1/4t onion salt
8oz can water chestnuts, diced
 
Crackers and/or fresh veggies for dipping.
 
Preparation:
Cook spinach according to package directions.  Cool slightly; squeeze to drain well.
 
Meanwhile, in medium bowl, mix sour cream, mayo, celery salt, dill wee, onion salt.  Stir in cooked spinach, water chestnuts, and pimentos. 
 
Cover; refrigerate at least 2 hours to blend flavors.  Serve with crackers and veggies.
 
Enjoy!
Heather

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Deviled Eggs

6	hard-cooked eggs, peeled
3	tablespoons mayonnaise or salad dressing
1/2	teaspoon ground mustard
1/8	teaspoon salt
1/8	teaspoon pepper dill pickle relish (optional - to taste) 1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. 2. Stir in mayonnaise, mustard, salt and pepper and pickle relish. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Brandy Slush

Ingredients:
2 c. Sugar
4 Black tea bags
2 c. Brandy
1 12-oz frozen lemonade
1 12-oz frozen orange juice
7-Up (Amount depends on how many you will be serving)

Directions:
Boil 4 cups of water with 2 cups of sugar
Boil 2 cups of water with 4 black tea bags and steep after boiling for 3 minutes

Let these both cool and then add:

• 2 cups brandy
• 1 12-ounce frozen lemonade
• 1 12-ounce frozen orange juice

Stir good and let freeze for at least two days, add 7-Up (or Diet 7-Up) to taste.

Green Bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regularor 98% Fat Free)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans (I like soggier beans so I used french beans from a can - needed 1.5 cans)

1 1/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.
  

Festive Bean Spread

INGREDIENTS:

1 (16 ounce) can refried beans

1 cup salsa

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 pint sour cream

1 (1.25 ounce) package taco seasoning mix

1 bunch green onions, chopped

2 tomatoes, chopped

2 cups shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

DIRECTIONS:

1. First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.

2. Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.

3. Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.

4. Cover with plastic wrap, and chill for about an hour.