Chicken Artichoke Dip

2 chicken breasts, cooked and chopped
1 c. mayonnaise
1 c. grated Parmesan cheese
1 can artichoke hearts (not marinated), drained and chopped
1 clove garlic, pressed
fresh jalapeno, to taste
paprika

Combine first six ingredients; put into microwave-safe bowl. Dust with paprika. Microwave on HIGH 4-5 minutes or until bubbly and heated through. Serve with toasted French bread slices, tortilla chips, or crackers.

*This can also be baked in a 350 degree oven for 20 minutes.

*Good hot or cold; also great as a sandwich spread.

Salsa

I got this recipe from a coworker nearly 20 years ago. It's always a hit, and you can adjust the heat level to suit your taste.

1 (14.5 oz.) can whole tomatoes
1 can chunky Ro-Tel tomatoes
3/4 tsp. onion flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 Tbsp. vinegar
1 Tbsp. vegetable oil
5-7 jalapeno slices

Put all ingredients into blender and mix until desired consistency. Chill.

*You can substitute 1/2 tsp. garlic salt for the salt and garlic powder.

*I prefer adding fresh jalapeno slices instead of the pickled ones, but either work fine. For a mild salsa, add 3 or 4 slices; for medium, 5 or 6 slices; for hot, 7 or 8 slices.

Firecrackers

These are great for holiday parties, hence the name.

1 box saltines
1 1/4 c. canola oil
1 pkg. dry Ranch dressing mix
2-3 Tbsp. crushed red pepper flakes, per your taste

Place crackers in large bowl with a lid that seals well.

Mix oil, Ranch mix, and pepper in 2-cup measuring cup and pour over crackers. Seal with lid. Turn bowl over every 5-10 minutes for one hour, then remove from seasoning mix.

Store in covered container.