Treat of the Week Winner: Jalapeno Popper Dip

Jalapeno Popper Dip 
by Kate Kadlec

2 (8oz) packages cream cheese (softened)
1 cup mayo
1 (4oz) can chopped green chilies (drained)
2 ounces canned or jarred diced jalapeno peppers (drained)
8oz shredded mozzarella cheese
1/2 cup shredded parmesan cheese

1. Stir together cream cheese and mayo in a large bowl until smooth, stir in green chilies, jalapeno peppers, and 1/2 of shredded mozzeralla cheese.
2. Pour mixture into a microwave safe serving dish, and sprinkle with the other half of the shredded mozzeralla cheese and the parmesan cheese
3. Microwave on High until hot, about 5 minutes
4. Serve with Tortilla chips

Treat of the Week: Pool-side dip

Treat of the Week: Pool-side dip (found on Pinterest): 
By Amanda Melquist
1 red pepper
2 jalepenos (unseeded) (I actually used a can of diced Jalapenos)
1 can of corn
1/2 can diced olives
16 oz cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix. 

Mix together and serve with crackers.

Treat of the Week Winner: Wildfire Chopped Salad

Wildfire Chopped Salad

thanks to Jamey Kline

Serves 6-8

1 to 1 ½ heads of fresh romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup cooked corn kernels (cool before adding to salad)

2-3 tbsp chopped fresh cilantro

2-3 tbsp finely chopped green onion

1-2 avocados, diced (add just before serving)

crumbled bacon

crumbled gorgonzola cheese

crumbled tortilla chips (add just before serving)

Wildfire dressing (I’ve found it at Jerry’s & Byerly’s – also available for purchase at Wildfire)

Chopped chicken, optional

Treat of the Week Winner: Tex-Mex Chicken Salad

Tex-Mex Chicken Salad

Thanks to Jamey Kline!

2 tbsp sour cream

1 ½ tbsp fresh lime juice, more if needed

Generous pinch ground cumin (I usually use close to 1 tsp)

Cayenne pepper, to taste

1 cup cooked chopped or shredded chicken

½ cup cooked corn kernels, slightly browned

½ cup diced cherry tomatoes

1 avocado diced

2 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

1 tsp minced fresh jalapeño

Kosher or sea salt and freshly ground black pepper, to taste

Tortilla chips, for serving

In a large skillet, add 2 cups water and 1 cup chicken broth. Season with taco seasoning, cumin and cayenne pepper. Add raw chicken breasts and cook thoroughly. Once cooked, remove and shred or chop. Discard liquid. Use this pan (without rinsing) to cook the corn kernels. Let chicken and corn cool.

In a small bowl, combine sour cream, lime juice, cumin and cayenne pepper. Wisk well.

In a medium bowl, combine chicken and corn, tomatoes, green onions, cilantro & jalapeno. Add the sour cream mixture. Gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld before serving.

Welcome Calista!

Ashley Kautzer's new baby girl, Calista Jacqueline was born Friday, March 16th at 10:32 am.
She weighed 8 lbs and was 18 1/2 inches long.
Welcome Calista!