Chuy's Creamy Jalapeno Dip

Ingredients:

• 16 oz light sour cream
• 1 pkg (1 oz) Ranch Dip mix
• 2 whole large jalapenos (roughly chopped)
• 2 cloves garlic (minced)
• 1/3 cup fresh cilantro
• 1 whole lime (juiced)
• 2-4 tbsp milk

Directions:

1. Combine roughly chopped jalapenos, cilantro and garlic in a food processor or blender. Pulse until finely chopped.
2. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined.
3. Add milk, a tablespoon at a time, until you reach the desired thickness.
4. Pour into serving bowl and enjoy!

Margo's Blue Ribbon Chipotle Salsa

Ingredients:

• 1 lb. roma tomatoes, quartered                    
• 1/4-1/2 of a white onion (depending on your taste)
• 3 cloves garlic, peeled                           
• 2 lg. jalapeno peppers, halved                    
• 2 Serrano peppers, halved                         
• juice from 1 lime                                 
• 2 cans (14 oz) HEB chipotle diced tomatoes        
• 1/2 bundle of fresh cilantro                      
• salt & pepper to taste                            

Directions:

1. In a blender or food processor, combine the garlic, onion and peppers. Pulse until ingredients begin to blend.
2. Add 1 can of the diced tomatoes, and blend until all contents are finely chopped.                             
3. Add cilantro and roma tomatoes and blend.                                                                     
4. Add remaining can of diced tomatoes, lime juice, salt and pepper. Blend well.                                 

Notes:

The HEB diced tomatoes come in a several different varieties. I personally like the fire-roasted as well. These can be changed up to vary the final flavor. You can also vary the heat of the salsa by removing some or all of the spines and seeds from the peppers.

Easy Pepperoni Rolls

Ingredients:

• 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
• 56 pepperoni slices
• 1 block of cheese
• 1 beaten egg
• Parmesan cheese
• Italian seasoning
• garlic powder
• 1 jar pizza sauce

Directions:

1. Cut the block of cheese into at least 28 squares.
2. Flatten a biscuit out and stack pepperoni and cheese on top.
3. Gather up the edges of the biscuit.
4. Line the rolls up (seam side down) in a greased 9x13 pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder.
5. Bake at 425 for 18-20 minutes.