7 Layer Dip

1st layer- can of refried beans
2nd- 2 avocados mashed, 1 tbsp lemon juice, 1/4 tsp salt
3rd- Mix: 1/2 cup sour cream, 1/2 package taco seasoning
4th- 1 can chopped olives, drained
5th- 4 chopped green onions
6th- 1/2 cup chopped tomatoes
7th- shredded cheddar cheese

Serve with tortilla chips.

Blendar Salsa

A friend gave me this recipe and now I don't use anything else to make salsa.

Blend in blender:
20 oz diced tomatoes
1/2 chopped onion
1 jalapeno
(add tomatios make it spicier)

Add:
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cumin
half bunch of cilantro leaves

Blend again to desired consistency.

Yummy Veggie Pizza

2 packages of crescent rolls
1 cup sour cream
8 oz cream cheese
1 teaspoon dill weed
1/4 teaspoon garlic salt
1 oz ranch dressing mix

Vegetables: green onion, celery, yellow bell pepper, red bell pepper, broccoli, carrot, cucumber

Preheat oven to 350. Pat dough onto sprayed jellyroll pan. Let stand for 5 minutes, then pierce with a fork. Bake for 10 minutes, let cool. Mix ingredients and spread on top of the cooled crust. Arrange the vegetables on top and let chill.

Mozzarella Rolls

These easy and delicious rolls are great with dinner or as an appetizer. Serve them with marinara dipping sauce.

Ingredients:
6 Rhodes Rolls, thawed and cut into four pieces
8 oz. mozzarella cheese, cut into 1/2" cubes
3 tablespoons margarine or butter, melted
1/4 cup grated parmesan cheese

Fold one cube of mozzarella cheese into each quarter of the Rhodes Roll. Roll gently into a ball. Dip each ball into melted butter and then parmesan cheese. Place on cookie sheet and let rise until double in size. Makes 2 dozen rolls.
Bake at 375 degrees for 8-10 minutes.