Milk Chocolate Butterscotch-Caramel Fountain Recipe

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

Dark Chocolate Almond Fountain Recipe

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Corn and Bean Salsa

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

Canned Salsa

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

Sweet & Sour Dipping Sauce

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

Shrimp Dip

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

Cream cheese dip for fruit:

1 (8oz) pkg. cream cheese
1 reg. jar marshmallow cream (1 pt.)
1/8 tsp ginger
Pinch of cinnamon

Mix all ingredients and serve with favorite fruit.

1 (8oz) pkg. cream cheese
1 reg. jar marshmallow cream (1 pt.)
1/8 tsp ginger
Pinch of cinnamon

Mix all ingredients and serve with favorite fruit.

Tartar Sauce:

½ cup Mayo
½ cup sour cream
1/8 cup to ¼ cup dill relish
½ tbs. minced onion
½ tsp garlic salt
1/4 tsp. Dill weed

Mix all together and serve with favorite fish or fish sticks

½ cup Mayo
½ cup sour cream
1/8 cup to ¼ cup dill relish
½ tbs. minced onion
½ tsp garlic salt
1/4 tsp. Dill weed

Mix all together and serve with favorite fish or fish sticks

Whipped Honey Butter:

1 lb. margarine at room temp
1 quart marshmallow cream
Honey to taste, about ½ cup

Whip margarine, add marshmallow cream, and then add honey until it has the flavor desired. This recipe can be stored for up to 1 month in the refrigerator.

1 lb. margarine at room temp
1 quart marshmallow cream
Honey to taste, about ½ cup

Whip margarine, add marshmallow cream, and then add honey until it has the flavor desired. This recipe can be stored for up to 1 month in the refrigerator.