Jalapeño Popper Bacon Dip

Ingredients:
4 cloves roasted garlic
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.
1/2 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/2 cup of Colby cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Spread into 8x8 dish. Top with topping and back 20-30 minutes.

Originally modified from this recipe found through pinterest:
http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html?m=1


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Asian Noodle Slaw

Ingredients:

1/2 lb cooked Angel Hair Pasta, cooled
1 cup shredded carrots
1 cup shredded purple cabbage
1 bunch chopped cilantro (no stems)
1 bunch green onions, chopped

Dressing:
1/3 cup rice wine vinegar
1/3 cup TS garlic infused oil
1 inch fresh ginger, grated
2 garlic cloves, grated
3 tsp sesame oil
3 tbsp soy sauce
2 tbsp brown sugar (more if your rice vinegar is unseasoned)

Combine dressing and pour over salad, chill and serve

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American Spinach Salad

Ingredients:
1 bag of washed spinach
1 cup shredded carrots
1/2 cup shredded purple cabbage
3 sliced hard boiled eggs
5 slices cooked bacon, chopped
1/2 cup sliced radishes
4 green onions, chopped
1 cucumber, sliced
2 heirloom tomatoes, wedged
1 cup Tastefully Simple Vidalia Onion Salad Dressing

Directions: I layer this salad until its time to be dressed, then just add the dressing, toss and serve.


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Greek Orzo Salad

Ingredients:
1 package Orzo pasta, cooked
1/2 red onion, diced
1 can small olives, cut in half
1 cup grape tomatoes, cut in half
1 cucumber, peeled/seeded/chopped bite size
1 jar artichoke hearts in marinade, drained and chopped
1/2 cup crumbled feta cheese
3 tsp oregano
1 tsp crushed garlic
2 tsp thyme
1/2 cup Tastefully Simple Infused Garlic Oil
1/2 cup red wine vinegar

Directions: cook and drain pasta, combine all other ingredients, chill and serve cold



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Tortellini Roasted Veggie Salad

Ingredients:

1 package of 3 cheese tortellini, cooked
1 small red onion, big dice
1 zuchinni, big dice
2 yellow squash, big dice
1 bell pepper, diced
1 cup grape tomatoes, cut in half
1 small eggplant, big dice
3 cloves of garlic, sliced
Balsamic vinegar
Olive Oil
1 tsp sugar
Italian seasoning
Salt and Pepper

Directions:

Place all diced and chopped veggies on a baking sheet. Drizzle with olive oil and balsamic and then season with salt and pepper. Bake in 350 degree oven until fork tender.

Combine with cooked tortellini and mix. Sprinkle with sugar and
Italian seasoning and then dress with a drizzle of olive oil and balsamic.

Can be served hot or cold.

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