1 (1 oz) pkg dry golden onion soup mix
1 (8 oz) carton sour cream
1/2 cup mayonnaise
2 ripe avocados, mashed
1 tablespoon lemon juice

Mix all the ingredients, but work quickly so the avocados do not turn dark. Serve with crackers.

4 avocados, peeled
1 tablespoon lemon juice
About 1/2 cup salsa
1/4 cup sour cream
1 teaspoon salt

Split avocados and remove seeds. Mash avocado with fork. Add lemon juice, salsa, sour cream and salt. Serve with tortilla chips.

1/2 cup Karo® Corn Syrup with real Brown Sugar
2 tablespoons butter
15 caramels
1/4 cup cream

Combine Karo®, butter and caramels together in small saucepan over medium heat.

As caramels begin to melt, stir in cream and continue heating and stirring until mixture simmers. Simmer for 1 minute.

Remove from heat; if necessary, continue stirring until caramels are completely melted.

Serving Suggestions: Delicious for dipping apples or for serving over ice cream.

Yield: 1-1/4 cups

2 cups of fresh cranberries
1/2 cup of apple juice
2/3 cup of honey
1 teaspoon of finely chopped orange rind

Combine cranberries, apple juice, and honey in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, simmer uncovered for 5 minutes or until berries pop.

Remove from heat and stir in orange rind. Cool to room temperature, then chill thoroughly before serving.

Yields: 1 1/2 cups.

35 calories.

6 small ears Jersey Fresh corn (bi-color, if possible)
2 tablespoons olive oil
6 cloves Jersey Fresh garlic, peeled and minced
1/4 cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 teaspoons wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste

Cut corn kernels from cobs.

Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor – do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat.

Add half of the sliced basil. Season with salt and pepper.

Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed.

Cover and chill 3 hours or up to 8 hours.

1 cup fresh-squeezed lime juice
5 medium-sized ripe avocados
2 to 6 garlic cloves, minced (quantity depends on personal preference)
1 teaspoon ground chili pepper
1 teaspoon ground cumin
2 tablespoons each–salsa or picante sauce (preferably homemade),
chopped fresh cilantro, minced green onions, white sugar
salt, fresh-ground black pepper and hot pepper sauce to taste

Squeeze limes and place juice in a bowl large enough to hold avocados. Wash avocados and then halve one at a time. Remove seed and spoon out green pulp into bowl, making sure to cover completely with lime juice each time. Be careful not to allow any bits of skin to remain attached to pulp.

When all the pulp has been scooped into bowl, mash well. Add remaining ingredients, mix together and place into a container just large enough to hold guacamole; the container should have a tight-fitting cover. Exposure to air is what causes guacamole to discolor, so minimize exposure when storing and serving. You may want to put a layer of plastic wrap over the guacamole when you store it. Serve guacamole with crisp corn or flour tortilla chips.

1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk
sliced apples

Mix together butter, corn syrup, brown sugar, and milk in saucepan. Bring to boil. Pour into crock pot. Set on low.

Dip apples into hot dip.

1 lb hamburger
1 lb sausage
1 can cream of chicken soup
1 can cream of celery soup
24 oz jar salsa
1 lb velveeta cheese, cubed
chips

Brown beef and sausage. Drain. Combine meats, soups, salsa, and cheese in crockpot. Cover and cook on high for 1 hour. Stir. Cook on low until ready to serve. Serve with chips.

1 lb hamburger, browned and drained
2 – 15 oz cans refried beans
2 10 oz cans diced tomatoes with chilies
1 package taco seasoning
1 lb velveeta, cubed
tortilla chips

Mix beans, beef, tomatoes, and taco seasoning in crockpot.

Cover and cook on low for 3-4 hours. Or on high for 1 1/2 hours. Add cheese. Stir occasionally, heat until cheese is melted.

Serve with chips.

1 lb hamburger
dash of salt, pepper, and onion powder
2 cloves garlic, minced
2 – 16 oz jar of salsa
15 oz can refried beans
1 1/2 cups sour cream
3 cups shredded cheddar cheese, divided
tortilla chips

Brown beef, add salt, pepper, onion powder, and minced garlic.

Combine beef, salsa, beans, sour cream, and 2 cups cheese in crock pot. Cover and heat on low for 2 hours.

Just before serving, sprinkle with 1 cup cheese.

Serve with tortilla chips.