Taco Pinwheels

Ingredients:

• 4 oz. (1/2 block) cream cheese
• 3/4 cup seasoned taco meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 Tbsp. ranch dressing
• 2 Tbsp. chopped black olives
• 2 Tbsp. finely chopped onion
• 5 (8 inch) flour tortillas, room temperature
• 1/2 cup shredded lettuce

Directions:

1. In a small bowl, beat cream cheese until smooth.
2. Stir in taco meat, cheese, salsa, ranch dressing, olives, and onion.
3. Spread evenly over tortilla, right up to the edge.
4. Sprinkle with lettuce.
5. Roll up tortillas tightly and refrigerate for 1 hour.
6. Unwrap and cut into 1-inch pieces.
7. Serve with additional salsa.

Southwestern Salad

Ingredients:

• 2 heads Romaine lettuce, chopped - more or less depending on how lettucey (yes, that's a word) you want it to be.
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 Roma tomato, diced
• 1 avocado, diced
• 3 green onions, chopped
• Southwestern seasoned tortilla strips (or the original kind is fine, but I strongly recommend the Southwestern kind)

Directions:

1. Combine all of the ingredients except for the tortilla strips in a bowl and mix together well.
2. Add the tortilla strips either just before you serve the salad or to each individual serving, so they don't get soggy and gross.

Italian Cucumber Appetizers

Italian Cucumber Appetizers
Makes about 25-30 appetizers
Ingredients:

• 1 pkg. {8 oz.} cream cheese, softened
• 1 packet dry Italian dressing
• 2 baguettes
• 1 cucumber
• Italian seasoning {optional}

Directions:

1. Mix cream cheese and italian dressing packet together until smooth.
2. Cut baguettes into thin slices {1/2 inch} and toast until lightly brown.
3. Spread cream cheese mixture evenly over baguettes slices.
4. Top with cucumber.
5. Sprinkle Italian seasoning on top. 

Honey Butter Pull-Apart Rolls

Ingredients: 

• 1-1/2 cups hot water {as hot as you can get it out of the tap.}
• 1 Tbsp. active dry yeast
• 2 Tbsp. sugar
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 3-1/2 to 4 cups bread flour {or all-purpose flour is fine)
• 3/8 cup (3/4 stick) salted butter, melted
• 3 Tbsp. honey
• 3/4 tsp. salt

Directions:

*Note: I did this in my stand mixture with my dough hook and it was the easiest thing ever. Hand mixing should work well too, but I highly recommend it in a stand mixer if you have one!*

1. Spray a large bowl with cooking spray; set aside.
2. In a small bowl, mix together water, yeast, and sugar; let stand until frothy, about 5 minutes.
3. In a large bowl, combine the oil, salt, 2 cups of flour, and the yeast mixture until well combined.
4. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl and is no longer sticky.
5. Turn out onto a lightly floured surface and knead until elastic, about 8 minutes.
6. Place the dough in the greased bowl and cover with a damp cloth; let rise in a warm place until doubled in size.
7. After doubled, punch down dough and lay on floured surface. 
8. Preheat oven to 375°F.
9. Roll dough out until about 20 inches by 12 inches.
10. In a small bowl, combine butter, honey, and salt.
11. Brush dough with half of the butter mixture.
12. With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths.
13. Make stacks of 4 dough squares and place each stack into a greased muffin tin cup.
14. Brush with the remaining butter mixture.
15. Bake for 13-15 minutes or until golden brown. 
16. Serve warm.

Chicken and Pasta Casserole with Mixed Vegetables

Ingredients

Original recipe makes 6 servings

•  1 cup dry fusilli pasta
•  3 tablespoons olive oil
•  6 chicken tenderloins, cut into chunks
•  1 tablespoon dried minced onion
•  salt and pepper to taste
•  garlic powder to taste
•  1 tablespoon dried basil
•  1 tablespoon dried parsley
•  1 (10.75 ounce) can condensed cream of chicken soup
•  1 (10.75 ounce) can condensed cream of mushroom soup
•  2 cups frozen mixed vegetables
•  1 cup dry bread crumbs
•  2 tablespoons grated Parmesan cheese
•  2 tablespoons butter, melted

Directions

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Source: http://allrecipes.com/