Consomme

4 cups tomato juice
2 cups chicken stock
1 tsp chopped chives
1 stalk chopped celery
1/2 tsp worcestershire sauce
1/4 clove of garlic
1/2 tsp salt
1 tbsp lemon juice

Simmer all ingredients, except the lemon juice, for 45 minutes.  Add lemon juice, stir well and strain.  Serve hot.

Ginger Salad Dressing

1/2 cup minced onion
1/2 peanut oil
1/3 cup rice vinegar
2 tbsp water
2 tbsp minced fresh ginger
2 tbsp minced celery
2 tbsp ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper

Combine everything in blender for 30 seconds.

Salsa

2 big cans whole peeled tomatos (drain juice off)
6 bunches of green onions
1 tsp minced garlic (jar)
cilantro
1 jalepeno pepper
salt to tast

Mix it up in food processor and heat it up.

Frozen Punch Base

3 cups sugar
2 small boxes of jello any flavor
1 large can frozen concentrate any flavor
2-3 liters Ginger Ale, Slice or Sprite
3 cups water
2 large cans of juice (pick a flavor that goes with the jello)
1 oz bottle of almond extract

(Personal preferences: peach jello, fuzzy navel frozen concentrate, peach or apricot juice or necter.)

Bring water and sugar to a boil  Dissolve jello in liquid and add other liquids, except ginger ale, slice, or sprite.  Pour hot mixture into a clean milk jug or water jug.  (The base color of the punch is totally dependent on the flavor of jello that you use.)

Freeze several days ahead.  Set out one hour before using.   When ready to serve, cut off top from carton and place froxen mixture in punch bowl.  (You may wish to only start with 1/2.)  Add ginger ale, slice or sprite.

Cheddar Bacon Dip

Cheddar Bacon Dip (a.k.a Crack) 16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

http://www.plainchicken.com/2008/07/chili-cheese-dip_22.html

White Queso

Yields: About 2 cups queso
1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream.  Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

http://penniesonaplatter.com/2010/11/04/queso-blanco-the_first_attempt/

Mini Lasagna Cups

From Kevinandamanda.com

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings. Nutritional Information for this recipe can be found at CalorieCount.com.