Family-Size Baked Burrito

2 plum tomatoes, thinly sliced

3 cups diced cooked chicken

1/2 cup chopped onion

1/2 lime

3/4 cup thick and chunky salsa

1 garlic clove, pressed

1 1/2 cups (6 ounces) shredded colby & Monterey Jack cheese blend, divided

4 burrito-size flour tortillas (11-11 1/2 inches)

1 can (9 ounces) bean dip

Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro

1) Preheat oven to 450. Thinly slice tomatoes; set aside. Dice chicken and chop onion. Juice lime half into a bowl. Add chicken, onion, salsa, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese.

2) Arrange tortillas in an overlapping circular pattern on a flat pan so they touch in center and extend over edge of pan. Starting in center, spread bean dip over tortillas forming a 10 x 10-inch square. Spoon chicken mixture evenly over been dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.

3) Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings, if desired.

Yield: 8 servings

Hawaiian Dip With Fruit Kebabs

Dip

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding and pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked coconut, toasted, divided

1 lime

Kebabs

6-8 cups assorted fruits such as apples, bananas and pineapple cut into 1-inch chunks, cantaloupe and honeydew melon balls and whole strawberries and grapes.

1. For dip, combine mild, sour cream and pudding mix in small bowl whisk until smooth.

2. Stir in pineapple with juice and 1/3 cup of the coconut. Zest lime to measure 1 teaspoon zest Juice lime to measure 1 teaspoon juice. Stir lime zest and juice into dip. cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kebabs. Yield: 12 servings

Salt Water Taffy

1 cup sugar

1 tablespoon cornstarch

3/4 cup light corn syrup

2/3 cup water

1 teaspoon salt

2 tablespoons butter

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound