Hot Bean Dip
Food For Halloween Too!
2    (16oz.) cans of Pinto Beans, rinsed and drained well
1/2  cup of Chicken Broth
1    (10oz.) can Rotel Original Diced Tomatoes & Green Chiles,
rinsed and divided
1/2  teaspoon salt
1/4  teaspoon ground black pepper
1/3  ground cumin
1/8  teaspoon ground red pepper (optional)
3/4  cup (3ozs.) shredded sharp Cheddar Cheese
Tortilla Chips
Process half of the beans and 1/2 cup of chicken broth in a food processor until
smooth, stopping to scrap down the sides. Stir in remaining beans, 1 cup diced
tomatoes & green chiles, salt, black pepper, cumin, and if desired the red pepper.

Spoon the mixture into a lightly greased 1 1/2 quart baking dish. Top with cheese.

Bake at 350 degrees for 20 minutes or until golden  and bubbly. Top with remaining
tomatoes & chiles. Serve with tortilla chips.
Queso Dip
1  (10oz.) can Rotel Original Diced Tomatoes & Green Chiles
1  Package (16ozs.) Velveeta Cheese, cubed
Blend cheese and can of rotel in a medium sauce pan. Cook over medium
to low heat, stirring frequently, about 5 minutes or until cheese is melted.
Serve warm as a dip with corn chips, crackers or fresh vegetables.
Mummy Roll Ups
You can make as many of these as you need, a small tray or a large one. They can also be cut into small mummies or a little
bit larger ones. If I don't have a lot of finger food on the table I make them larger, if I have a big variety of foods I make them
smaller.

For making these you can use large tortillas or the small packages of them now available and you can choose white or whole
wheat. They can also be made in a variety of different ways to compliment what you have on your table or to offer something
completely different. I have even made them of refried beans with cheese and jalapenas
in them for finger food that has to sit at room temperature and can be eaten cold.

The most popular varieties made up of thinly sliced lunch meats and cheeses with different mustards, mayonnaises, herb
infused cream cheeses and specialty horseradish dips, the choices of spreads are numerous. Very thin sliced tomatoe
rounds, thin sliced red onion and the type of easy to flatten type lettuces will work wonderfully when rolling. Lettuce does
not stand up to storage very well so if not using these right away and they are being kept in the frig for awhile I use baby
spinach leaves. Wrap in plastic wrap for several hours or overnight.

I also like to had a little fresh chopped cilantro for an extra burst of flavor. Make sure that you put extra cream cheese on the
right and left side edges to help hold the tortilla together when rolled. Using cream cheese spreads in these help, as the
ingredients stick to it if it is tightly rolled so everything stays in place when they are cut. Cut aprox. 1/2 inch on the diagonal
and stack neatly for a nice presentation on the tray and place on lettuce, kale or purple cabbage leaves.
Here are a Few Ways to Make Them
Made w/ Lunch Meat
Three or four large tortillas, soft spread with a mixture of 8ozs. cream cheese, 2 tablespoons
Dijon Mustard and 4 finely chopped green onions. Then layer thinly sliced ham, spinach
leaves (the small ones) and well drained roasted red peppers or roast your own and use.

Roll up tightly and wrap in film wrap and chill a few hours. When ready to serve, slice into 1
inch pieces. (Film wrap is what the food industry wraps food in, it is a higher quality wrap
than saran wrap and it can be purchased in large rolls that last forever at Sams or Costco. It
works wonderfully, worth every penny you pay for it.)
Made w/ Green Chiles
1  package flour tortillas large count
1  8oz. package of cream cheese, softened
1  4oz. can of diced green chiles, drained
4  ozs.  black olives, drained
1 package of taco seasoning mix
Put chiles and black olives in a mini chopper and whirl
until finely chopped. Place in a bowl and taco seasoning
mix and cream cheese. Use a mixer and beat about a
minute, careful with the hi powered mixers. Spread 1/4
cup on tortilla. Roll up tightly. Wrap in plastic and
refrigerate a few hours. Cut into 1 inch slices and stack
on a tray.
Made w/ Salsa
Flour Tortillas
3 - 4 packages of 8oz. cream cheese
1 large can of olives, chopped
green & white section of the onion,
use as much or as little as you like
Salsa
Mix cream cheese, olives, green onions and
blend well. Add a little salsa just for spreading
consistency. Spread on tortilla to the edges.
Roll up. Wrap in a film wrap and refrigerate a
few to 24 hours. Cut into pieces. Serve with
salsa for dipping.
Made w/ Ranch Dressing
1  8oz. cream cheese , softened
3  tablespoons of sour cream
1  packet of dry ranch dressing
diced pimentos
green onions, diced, use both the white &
green part of the onion
green pepper, diced, as much or as little as
you like
black olives, diced
grated cheddar cheese
flour tortillas
Mix all of the above ingredients except the tortillas. Make sure veggies are diced and
finely chopped. Spread the mixture onto the tortillas to the edge. Roll up tightly and wrap
in film wrap. Refrigerate for several hours or overnight. Cut into 1 inch slices diagonally
and stack on a tray.
Made w/ Fiesta Style
Ranch Dressing
1  8oz. package cream cheese, softened
1  cup of sour cream
1  (1oz.) package of dry fiesta style ranch
dressing mix
1  cup of chunky salsa
1 1/2 cups of shredded cheddar cheese
1  bag of flour tortillas
In a bowl mix the cream cheese, sour
cream, fiesta style ranch  mix, chunky salsa
and cheddar cheese. Spread even
amounts of the mixture to the edge of the
tortillas. Roll the tortillas and chill for a few
hours. Slice into slices and stack on a tray.
Cheese Walnut Bites
2 small [ackages (3oz. each) cream cheese, room temperature
2 ozs. bleu cheese ( about 1/2 cup crumbled)
2 tablespoons of finely chopped celery
1 tablespoon finely grated onion
dash of cayenne pepper
mayonnaise
1 1/2 cups finely chopped walnuts
Blend cream cheese and bleu cheese, add celery, onion, cayenne and mayonnaise.
Shape mixture into very small balls and roll in chopped nuts. Chill thoroughly. Makes
about 20 appetizer cheese balls.
10 - Layer Dip
Lots of Ingredients but definately worth it!
2   cans of refried beans
1    jar of sliced jalapena, drained & chopped
1    package of taco seasoning mix
16  ozs. of sour cream
guacamole ( I always make fresh, recipe follows))
2   cups of fresh grated cheese, can be two sharp cheddar or one sharp
cheddar & one monteray jack or can use jalapena cheese for a real kick
in the .....well you know!!
1   can of black olives, drained & chopped or sliced
1   small head of lettuce or 1/2 a large head chopped
2 - 3 tomatoes depending on size, chopped
1   8oz. jar of Pace Thick & Chunky salsa
1   bunch of green onions, sliced fine and use as many as you like
Use a 13x9 casserole dish for this or a glass trifle bowl. You want this to have a nice appearance so spoon carefully and try to make each layer thick enough
so it shows on the outside of your glass dish.

Spread the beans in the bottom of the dish. Next layer in chopped jalapenas. Mix the sour cream with the packet of taco seasoning and spread over the
jalapena layer. Spread guacamole over the sour cream. Next use fresh cheeses and grate over the guacamole. Olives are the next layer. Then comes
chopped lettuce and chopped tomatoes. Next layer is the salsa and top with the green onions.
Guacamole
Avocados
Yellow Onion, chopped
Tomatoes , chopped
Salt
Pepper
Garlic Salt
Lime Juice
I use 5 - 6 avocados, split them open and remove the seed and scoop the inside out with a large spoon
into a large bowl. Use 5- 6 thinly sliced slices of 1/2 of a large onion or a medium sized whole onion. Dice
these slices very small & add to  bowl of avocados. Use a potato masher to mash the avocados and
onions so the onions explode and let their flavor into the mixture.

Mash this till it is smooth, unless you like chunky guacamole, then do not mash to smoothness but mash
enough to get onions mixed in. Add the chopped tomatoes. With the onion and the tomatoes , you can add
as much or as little as you like. We like a lot of onions & tomatoes in ours. Season with salt, pepper and
garlic salt. The garlic salt is what gives the flavor so I usually just add and taste as I go. Sprinkle some lime
juice over the guacamole to keep it from turning dark and mix it in. Gives it a nice flavor boost too!

When I make this for parties and make a big bowl to be served with hot chips & salsa I use about 10 -12
avocados because it disappears pretty fast. Before my party I put this in a large bowl and wrap it with film
wrap, when doing this lay your film wrap directly down on the guacamole so that no air hits it and I do
double wrap it.

In the restaurant I use to make this for mexican specials and I used 30 - 35 avocados, just adjust the
quantity of onions and tomatoes and taste as you go.
2. Here we slice the onion & chop it very fine.
1. Here we slice the avocados in half &
scoop the them out & remove the pits.
3. Here we add the onion to our mixture.
4. Here we use the potato masher to mix
the gaucamole & onions. Get all the
chunks out of it or leave them in & mash
the onion in good.
6. Should look like this during mixing.
5. Now add the chopped tomatoes &
gently fold them into the mixture.
Here's the finished product served with tortilla chips.
Here are the ingredients for this dish. Lettuce, fresh green onions, cheddar cheese, 2 cans of
refried beans, a jar of sliced jalapenas, sour cream, garlic salt, sliced black olives, avocados,
taco seasoning, salt & pepper. And in the 2nd photo a jar of salsa & tomatoes.
Get all your ingredients ready first. Here is the chopped tomatoes, slivered lettuce,
grated cheese, chopped green onions & sliced black olives.
In the background here is the refried
beans stirred & I added a little garlic salt
to them. In the front is the sour cream
mixed with the taco seasoning.
Refried Beans
Sour Cream
Sliced
Jalapenas
Fresh Made
Guacamole
Here the jalapenas are draining, our salsa
is ready for pouring & we've made fresh
guacamole.
When all your ingredients are ready, start
the layering. Be careful not to smear stuff
on the sides of dish. Drop things in the
middle & use a rubber spatula to smooth
around the sides. Here we add the beans.
Here is the 2nd layer, the sliced jalapenas.
Here is the 3rd layer, the sour cream mixture.
Here is the 4th layer, the guacamole.
Here is the 5th layer, the grated cheese.
Here is the 6th layer, the sliced black olives.
Here is the 7th layer, the lettuce.
Here is the 8th layer, the chopped tomatoes.
Here is the 9th layer, salsa is added
over the tomatoes.
Here is the 10th layer, chopped green
onions.
Here is the finished dish.
Please Note: When making guacamole for 10-Layer Dip use 3 -
4 avocados to make your guacamole, scale down the rest of
your ingredients for it. Recipe Below.
Halloween Food Too! Part 2
Without Meat
With Meat
Chili Con Queso
Ingredients
1 lb. hot breakfast sausage
1 onion diced
1 - 2lb. velveeta
1 10oz. can rotel chili
2 cans green chilis
1 jalapena diced
1 can cream of mushroom soup
chips
Chop onion and brown sausage & onions & drain
off the fat. Chop the cheese into blocks & place in
the bottom of the crock pot,  add cans of Rotel &
green chilies. Add soup.  Do not mix let the cheese
remain in the bottom to melt good first and then mix
after awhile. Cook in the crock pot on low. Stir in
the jalapenas.
These are the ingredients for this recipe.
May have to use your own local brand of hot
sausage.
Chop your onion & add to heated skillet.
Unwrap your hot sausage and crumble it up as
you add it to the skillet with your onions.
Cook onions and sausage together until meat
is browned.
Unwrap your 2lb. box of Velveeta Cheese and cut
into cubes as shown in the next photo.
Cut up the whole box.
Place all the cheese cubes in your crock pot.
Get ready to start layering the additional ingredients.
Pour additional ingredients one after
another>>>don't mix.
Added Rotel and 2 cans of green chiles.
Add one can of Cream of Mushroom soup. Do
not dilute with water.
Mushroom Soup added.
After cooking sausage and onions put them in a
strainer to drain off the fat.
Add sausage mixture to crock pot.
After this cooks for awhile then you can gently mix it and be sure to bring your cheese up from the
bottom of the crock pot. Another suggestion for you. I made this recipe and stuck it in the
refrigerator for 2 days before we ate it. The time allowed the flavors to really blend well and we had
a much better tasting dip than when we tasted it as soon as it came out of the crock pot after
cooking. My advice is to make it ahead of time store it in the frig in a plastic container not aluminum
or stainless steel. Let it sit at least overnight and to warm stick it back in a warmed crock pot. Serve
right out of the crock pot at your party.
Get a good brand of yellow corn tortillas. The
only way to find good tortillas in your area is
to experiment with different brands. Not all
of them fry up the same way. We fry ours in
a little deep fryer you can view it in the
eggroll recipe.
Salt your chips as soon as you take them out of the
deep fryer. Also watch to fry your chips long enough
so they don't have soft spots . Again you have to
experiment with these things to get the right mix.
Different oils fry differently in different altitudes, how
cold your tortillas are....that will make a difference.
Good advice is to have tortillas at room temperature
when you get ready to fry.
The yield on this recipe is probably
good for 20 people if there is a lot of
other food...otherwise maybe 5 guys
watching Monday night Football.
Probably not a good idea to try and
freeze. Velveeta suggested not
freezing their product even after its
melted. The frozen state developes
too many ice crystals and makes this
watery as it defrost.