Snacks and appetizers
Red Lobster Hot Crab Spinach Artichoke Dip Copycat Recipe
Fiesta Dip 8 oz. pkg. cream cheese, softened 16 oz. container sour cream 11 oz. can sweet yellow and white corn, drained 15 oz. can black beans, drained and rinsed 10 oz. can diced tomatoes with green chiles, drained 1 1/2 Tbl. salsa seasoning mix 2 c. shredded sharp Cheddar cheese tortilla chips In a large bowl, mix all ingredients. Cover; chill at least 24 hours before serving. Serve with tortilla chips. Serves 10-12. (Can serve warm or cold)
Bourbon Whiskey Meatballs--omg...one can use frozen meatballs in this recipe and still be a rock star in the kitchen! Ketchup, brown sugar, bourbon whiskey, lemon juice & Worcestershire sauce make the magical sauce:)
Cinnamon Sugar Pretzels 1 (16 oz) bag pretzel twists ⅔ cup vegetable oil ½ cup sugar 2 tsp cinnamon Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.
Staple to-go lunch: Chicken, black bean, corn, salsa, & avocado salad.