Summer Crisp - Jaime Janes

1/2 cup packed light brown sugar
1/4 cup sugar
2 tablespoons flour
1 pint fresh or frozen raspberries
1 pint fresh or frozen blueberries
1 1/2 cups flour
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup sugar
1 cup quick cooking oats
1/2 cup packed light brown sugar
1/4 teaspoon salt

Preheat the oven to 350 degrees. Combine 1/2 cup brown sugar, 1/4 cup sugar, and 2 tablespoons flour in a bowl and mix well. Add the raspberries and blueberries and toss gently to coat, adding additional flour if needed for a drier consistency. Spoon the berry mixture into a 9x12 inch or 10x15 inch baking dish.

Combine 1 1/2 cups flour, the butter, 1 cup sugar, oats, 1/2 cup brown sugar and salt in a mixing bowl. Beat with a mixer fitted with a paddle attachment until crumbly and sprinkle over the prepared layer. Bake for 1 hour or until brown and bubbly. Serve warm with vanilla ice cream and/or whipped cream. You may substitute any seasonal fruit for the raspberries and blueberries.

Mexican 7-Layer Dip - Gina O'Neil

1 can (16 oz) refried beans
1 pkg (1.25 oz) taco seasoning mix
1 avocado (made into guacamole)
1 cup sour cream
1 cup shredded lettuce
1 cup shredded cheeses
1/2 cup green onions
1 can sliced black olives

Mix beans & taco seasoning mix. Spread onto bottom of 9-inch pie plate

Layer remaining ingredients over bean mixture; cover. Refrigerate until chilled.

Serve with tortilla chips.

John's Salsa - Erma Lahman

1/2 large sweet Onion
1/2 small red Onion
5 cloves of garlic
2 large jalapeños
8 sprigs of cilantro (just the leafy part, not the long stem)
5 tsp. garlic salt
4 Tbsp. of lime juice
6 Tbsp. of lemon juice

Combine all of these ingredients in food processor and chop to coarse

5 med regular tomatoes
8 small Roma tomatoes

Add to rest of the mix and chop to consistency

After this he tastes it and goes from there, because of the tomatoes there are never two batches exactly alike, but he does get it close every time.

Cowboy Caviar - Nikkel Nielsen

1 can black eyed peas
1 1/2 cup petite white frozen corn
2 large tomatoes, chopped
1 bunch green onions, diced
1 small bunch cilantro, chopped
1/4 cup red wine vinegar
1 Tbsp. lime or lemon juice
1 can black beans
2 avocados, diced
2 garlic cloves, minced
1/2 jalapeño, minced
2 Tbsp. olive oil
1 1/2 tsp.cumin
Salt & Pepper to taste

Rinse beans and drain, then mix with corn. Prepare tomato, cilantro, avocado, green onions, jalapeño, and garlic. Mix with beans and corn. In separate dish mix together oil, vinegar, juice, cumin, and salt and pepper. Toss with bean mixture. Serve with tortilla chips or serve as main dish salad.

Banana Chocolate Chip Cookies - Nikkel Nielsen

Cream Together:
2/3 cup butter
1 cup mashed bananas
2 eggs
1 tsp. vanilla

Then add:
2 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 tsp. soda

Mix together then add chocolate chips to taste. Bake at 400 degrees for 8 - 10 minutes. Cool on foil instead of wire rack. Store in fridge or freezer!

Fruit Pizza - Ashley Whipple

1 pouch sugar cookie mix
½ cup butter or margarine, melted
1 egg
8 oz cream cheese
½ cup powdered sugar
1 Tbsp vanilla
3 ½ cups assorted fresh fruit(grapes, strawberries, kiwi, peaches, blueberries, whatever sounds good to you!)

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with
cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms.
Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown.
Cool completely, about 45 minutes.
3. In a bowl, beat cream cheese, powdered sugar, and vanilla with electric
mixer on high speed until well mixed. Spread over cookie pizza.
Arrange fruit on top.