Daniel Dip (Great bean dip for New Year's Eve!)

1 14 oz. can green enchilada chile sauce 

2 14 oz cans refried beans (or equivalent)

1 can chicken (or make your own) or 1 lb. ground beef (w/ 1packet taco seasoning) *

16 oz.-ish shredded cheddar cheese, or some other melting cheese blend

Chopped onion

Chopped green pepper

Chopped green onion 

*For genuine daniel dip flavor, dice and cook chicken in taco seasoning 

Combine all ingredients except green pepper and green onionin slow-cooker on low. Add pepper and green onions about an hour before serving. Serve with chips when hot throughout. Can also be made on stovetop. 

Darcey's Salsa (Tannis' Mom)

3 cans diced tomatoes with jalapeno peppers

½ bunch of cilantro chopped

1 bunch green onions or 1 small onion chopped

Juice from l lime

1 tsp garlic salt

Combine everything in a small bowl. Put in the refrigerator and let sit over night for best results.

Keep refrigerated.

Note: you can add 1 small can of chopped jalapeno peppers to make it hotter.

Tomato Bruschetta

Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil (optional)
3 cloves minced garlic
1/4 cup olive oil
1.5 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed (fresh optional, for dried – use less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.