G.R.O.O.V.E.

Many times we gather together and we have all sorts of great snacks.  NOW we have a place to post them!  Just email kathleen_drum@yahoo.com with your recipe and I will add it to this page.

add ice, 1/2 shot absolute pear vodka, shot Stoli peach vodka, shot peach scnapps, splash of cranberry jusice, splash of pineapple juice, splash of OJ. shake well. pour into shot glass.

add ice, 2 shots of 3 Olives pomegranate, 1/2 fresh squeezed lime juice, shot of triple sec, 4 splashes of cranberry juice.  shake well. pour in shot glass.

add ice. shot of Stoli Vanilla vodka, splash amaretto, fill with pineapple juice, pour shot, top off with a splash of grenadine.

place 1 bar ofcream cheese (8oz) on oven safe dish, add on top: ¼ cup pesto, 1 tomato, ¼ finely shredded five cheese blend, bake on 350  for 12 to 14 min. (or grill for 8 to 10 on tin foil).  serve with triscuits cracked pepper-

¼ cup apple cider vinegar, ¼ cup olive oil, ¼ sugar or to taste, (Whisk oil, vinegar and sugar together) then add  2 tsp. garlic salt, 1 can black beans- drained and rinsed, 1 can white shoepeg corn- drained, 8 oz feta cheese crumbled, 1 bunch scallions.  refrigerae.  Serve with chips

8 oz Sour Cream, fat free

1 oz taco seasoning mix

15 oz can fat free or veggie refried beans

guacomle, can use Giant Eagle brand, as hot as you prefer

1 C diced tomoatos, well drained

1/2 C finely chopped green onions

2 C shredded reduced-fat mixican style chees or conbo of jack and cheddar

1.25 oz can sliced black olives

in a small bowl, blend sour cream with taco seasoning. spread the refried beans in bottom of 9x13 pan (you can briefly warm beans in microwabe to make them more spreadable) Top the beans with sour cream mixture, then guacomole. layer the tomatoes, onions, shredded cheese and black olives. Serve with reduced fat Tortilla chips

8 oz cream cheese

1 pkg Skyline Chili with beeans

4 green onions, diced

1 C each: shredded mozzerella and cheddar cheeses

Spread cream cheese in bottom of 8x8 pan. Cook chili in microwave according to package directions. Then layer green onions and cheeses. Bake for 20 min. at 325*. Serve with Fritos Scoops.

2-8 oz bricks cream cheese, softened

1-8 oz can crushed pinapple drained

1 T seasoned salt

1/4 C green pepper, grated

1/4 C onion, grated

1/2 C pecans or walnuts, chopped

Mix first 5 ingrediants together. Shape into ball. roll in nuts. refrigerate for about 6 hours. coat with more nuts before serving. serve with crackers of choice.