Reuben Appetizer Dip

Ingredients:

• 1/2 lb thinly sliced corned beef (chopped)
• 1 cup mayonnaise
• 1 cup sauerkraut
• 10 or 12 oz package of Swiss cheese (shredded or finely diced)
• 1/4 cup of Thousand Island dressing in the mixture

Directions:

Mix everything in a casserole dish and bake at 350 for about a half hour or until brown and bubbly! Serve on Jewish Rye toast.

*Recipe courtesy of Amanda Litke

Slow Cooker Lasagna

Ingredients:

1 lb. ground beef (or turkey)
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
1 pkg. (7 oz.) shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided
1 egg
2 tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
1 package frozen spinach, thawed (optional)

Directions:
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tbsp. parmesan, egg, parsley, and spinach (optional).

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

*Recipe courtesy of KraftFoods.com

Crab Dip

Ingredients:

• 1 (8 oz) packages neufchatel cheese
• 1 lb. imitation crab meat
• 6 ounces cooked tiny shrimp
• 1 onion, minced
• 2 stalks celery, chopped
• 1/3 cup mayo
• 2 tbsp white sugar
• 1-1/2 tsp salt
• 1.2 tsp black pepper
• 1 tsp lemon juice

Directions:

Combine all ingredients in a large bowl. Chill at least 2 hours before serving.

*Recipe courtesy of Allrecipes.com

Mexican Salad

Ingredients:

• 1 Bag Romaine Lettuce
• 1 Avocado
• 1 Tomato
• 1/4 Cup Green Onion
• 3 Tbsp Cilantro
• 1 Can Corn (drained)
• 1 Can Black Beans (drained)
• Shredded Cheese (cheddar or mexican)
• Ranch Dressing
• BBQ Sauce
• Shredded Chicken (optional)
• Tortilla Strips (optional)

Directions:

Cut up romaine, avocado, tomato, green onion, cilantro. Add can of corn and can of black beans. Top with chicken cut up and shredded cheese.

Dressing: mix ranch and sweet baby ray's spicy and sweet dressing....to taste

Top with tortilla stips or crumpled tortilla chips.

Great served with Bear Creek Tortilla or Santa Fe Chipolte soup (found packaged in a bag at most grocery stores in the soup aisle).

*Recipe courtesy of "Hi-May" Csorba.

Fruit Pizza

Ingredients:

• 1 package of refrigerated sugar cookie dough
• 8 ounces of whipped light cream cheese
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 tablespoon water
• 1/4 cup apricot preserves
• Fruit of your choice (sliced bananas, sliced strawberries, sliced kiwi, seedless grapes cut in half, blueberries)

Directions:

CRUST: Spread the ½ package of sugar cookie dough over a 14-inch pizza pan. Bake in a 375 degree oven for 12 minutes or until lightly golden brown. Cool in the pan.

TOPPING: Blend the cream cheese with the sugar and vanilla until completely mixed. Spread in a thin layer over the cooled crust.

FRUIT LAYER: Creatively arrange the fruit in circles while slightly overlapping the slices around the crust.

GLAZE: Bring the water and preserves to a boil, stirring constantly. Lightly brush this glaze on top on the fruit to preserve the color. Refrigerate until ready to serve.

*Recipe courtesy of SparkPeople.com