What's for Dinner?

I made this for a party and it seemed to go over well. Next time I might drain the beans though because it turned out a little thinner than I would have liked. Serve with bagel or pita chips. Makes 2 cups.

Ingredients

1 (15 ounce) can garbanzo beans
1/4 cup Italian-style salad dressing
1/2 cup creamy salad dressing, e.g. Miracle Whip ™
1 red bell pepper, seeded and chopped
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sesame seeds

Directions

In a food processor, blend the garbanzo beans, Italian-style salad dressing, creamy salad dressing, 1/2 red bell pepper, oregano, garlic powder and sesame seeds.
Spread on a bagel or pita, garnish with spinach and the leftover bell pepper, or serve as a dip with crackers, garnish with bell pepper cubes.

I made this for Thanksgiving and have already make it twice since then. The ingredients sound like they won't go together but everybody loves it. Make sure you make it the day before so that the flavors have a chance to meld together. Serve with Fritos Scoops. Makes 3 cups.

Ingredients

1 pound coarsely shredded Swiss cheese
1 bunch green onions, chopped
1/2 cup chopped banana peppers
1/2 cup seeded and finely chopped jalapeno peppers (wear gloves)
1/2 cup mayonnaise, or as needed
1 head red cabbage

Directions

In a bowl, lightly mix the Swiss cheese, green onions, banana peppers, jalapeno peppers, and mayonnaise. Cover and refrigerate 24 hours to blend flavors. Mix in more mayonnaise before serving, if desired.
To serve, cut core out of cabbage and discard. Cut a thick slice from the bottom of the cabbage; use a fork to pull the inner leaves out of the cabbage to leave a hollowed out bowl. Pull several of the outer leaves slightly open and fold them back to make the bowl more attractive; serve the chilled dip in the hollowed cabbage.

I made this dip for a Halloween party and served it with graham crackers. It tastes just like pumpkin pie with cool whip all mixed together. Yum! Makes 32 servings.

Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I made this to bring to my aunt's house and Christmas and got compliments on it all day. Don't be turned off by the tofu! Makes 40 servings or about 5 cups.

Ingredients
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste

Directions
Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.

I made this for a friend's barbeque and it was a huge hit. I served it as a salsa-type dip wtih tortilla chips. It's super simple. My advice is to make it the night before so the flavors have time to meld. Makes 6 servings.

INGREDIENTS
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
2 cups frozen corn kernels
1/2 onion, finely diced
1 tablespoon chopped fresh cilantro
2 jalapeno peppers, seeded and minced (optional)
1 red bell pepper, diced
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground black pepper
salt to taste
1/2 teaspoon honey

DIRECTIONS
In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.

I made this to bring over a friend's house this weekend, and it was a big hit. It's so quick and easy, especially if you buy the lettuce pre-shredded. Makes 25 servings.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

DIRECTIONS
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

I brought this to a holiday gathering. I was a little unsure about the "different" ingredients but everyone loved it. Makes 20 servings.

INGREDIENTS
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
1 cup chopped pecans

DIRECTIONS
Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

These are awesome. Every time I makes these for a party, people ask me for the recipe. And it's so simple, I'm almost embarassed! Makes 3 servings.

INGREDIENTS
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

This makes a ton (30 servings) so it's great if you're having a party.

INGREDIENTS
5 cups KELLOGG'S® CRISPIX® cereal
5 cups SUNSHINE® CHEEZ-IT® White Cheddar Crackers
5 cups pretzel nuggets
1/4 cup vegetable oil
1/3 cup grated, reduced fat Parmesan cheese
4 teaspoons dry spaghetti sauce mix
2 teaspoons garlic powder
2 teaspoons Italian seasoning

DIRECTIONS
In 2-gallon storage bag, combine KELLOGG's CRISPIX cereal, SUNSHINE CHEEZ-IT crackers and pretzel nuggets. Pour oil over cereal mixture, close bag and gently toss cereal mixture until evenly coated.
Combine Parmesan cheese, spaghetti sauce mix, garlic and seasoning. Sprinkle over cereal mixture. Close bag. Gently toss cereal mixture until well coated. Store in airtight container.

Quick, easy and delicious! Makes 6 servings.

INGREDIENTS
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.