Ingredients

• 8 oz. cream cheese
• 2 oz. marshmallow creme
• 1/2 c. whipping cream
• 1 tsp. pineapple or orange juice
• 1/2 T. sugar

Directions

Let cream cheese soften at room temperature. Mix cream cheese and marshmallow creme together. Gradually add juice. Add sugar to sweeten to taste. Add whipping cream. Whip together until smooth and well blended. Serve with fruit (bananas, oranges, apples, strawberries, etc.)

Ingredients

• 1 T. pimento, finely diced
• 1 T. Green peper, finely chopped
• 1 T. onion, finely chopped
• 2/3 cup sour cream
• 1/4 lb. Velveeta, cubed

Directions

Combine all ingredients. Microwave on high for 1 1/2 mins. Stir in microwave for an additional 1 1/2 mins until smooth. Serve with vegetable dippers.

Ingredients

• 2 (15.5-oz.) cans butter beans, drained well
• 3 large cloves garlic
• 1/3 cup fresh lemon juice
• 1/8 tsp. cayenne pepper or to taste
• 1/4 cup olive oil
• 1 tbl. finely chopped fresh rosemary
• Paprika, as desired
• Olive oil, optional
• Rosemary sprig, optional

Directions

From Seneca Food Corp.

Makes about 2 3/4 cups. This can easily be halved. Recipe is from Seneca Food Corp.

1. Drain beans. In food processor work bowl with steel blade, mince garlic, using on-off turns.

2. Add drained beans, lemon juice and cayenne to taste. Cover and process until smooth.

3. With food processor running, add olive oil through feed tube; process until smooth.

4. Add rosemary (or parsley); process with on-off turns until blended. Transfer dip to serving bowl. Cover and chill until ready to serve.

To serve: Sprinkle dip with paprika and, if desired, drizzle with additional olive oil. Garnish with fresh rosemary, if desired.

Accompany dip with pita crisps, crackers, breadsticks or raw vegetables.

Ingredients

• 1 1/4 lb chicken breast, boneless skinless and cut into 2 inch cubes
• 3 cloves garlic, minced
• 2 tsp freshly ground coriander seeds
• 2 tsp packed light brown sugar
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 cup soy sauce
• 2 tsp finely chopped ginger
• 1 Tbs lime juice
• 3 Tbs oil
• 1/8 cup chopped cilantro
• SPICEY PEANUT DIPPING SAUCE:
• 1 cup of chunky peanut butter
• 1 – 2 tsp hot chili sauce (This is found in the Asian section of the grocery store)
• 2 cloves garlic, crushed
• 3 Tbs honey
• 1 tsp cayenne pepper
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/2 cup water

Directions

Mix together garlic, ground coriander, brown sugar, and the salt and pepper. Rub over the cubed chicken and allow to marinate for 45 minutes.Combine the soy sauce, ginger, lime juice and oil, and add to chicken. Cover and allow to marinate overnight.

Thread skewers with chicken, grilled to desired doneness, then serve on platter with cilantro sprinkled over.

Spicy Peanut Dipping Sauce:

In food processor place in all ingredients except water. Process until a thick paste is formed, then start adding the water in a thin stream until you get the desired consistancy you want. If you want the sauce thinner you can add a bit more water.

Ingredients

• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 of a red or yellow bell pepper, chopped
• 1/2 cup finely diced leftover turkey
• 1/2 cup finely diced smoked ham
• 1/4 cup finely chopped green onions
• 1/3 cup yellow prepared mustard
• 2 tsps. ground cumin
• 10 (6-inch) flour tortillas

Directions

Combine cheese, bell pepper, turkey, ham and onions in medium bowl. Combine mustard and cumin in small bowl; mix well.
Place tortillas on sheet of waxed paper. Spread 1 rounded teaspoon mustard mixture over each tortilla. Spoon about 2/3 cup cheese mixture evenly on 1 tortilla. Top with another tortilla, pressing down firmly to form one quesadilla. Repeat with remaining ingredients.
Place quesadillas in greased nonstick skillet or grill pan. Cook over medium heat 2 minutes or until cheese is melted and heated through, turning once. Cut each quesadilla into quarters. Serve with salsa and cilantro, if desired.
Makes 10 servings.

*Source: The Advocate – Baton Rouge, La.