- Madonna - Holiday
- Culture Club - Time (Clock of the Heart)
- Nu Shooz - I Can't Wait
- Tears for Fears - Everybody Wants to Rule the World
- Go-Go's - Vacation
- The Bangles - Manic Monday
- Prince - When Doves Cry
- The Time - Jungle Love
- Depeche Mode -People Are People
- Duran Duran - Rio
- The Cure - Friday I'm In Love
- Psychedelic Furs - Pretty In Pink
- Orchestral Manoeuvres In The Dark- If You Leave
- Simple Minds - Don't You (Forget About Me)
- Modern English - Melt With You
- Pat Benatar - Love Is A Battlefield
- Michael Jackson - Thriller
- Wham! - Club Tropicana
- Night Ranger - Sister Christian
- John Cougar - Jack and Diane
- Pretty In Pink
- The Breakfast Club
- Purple Rain
- Sixteen Candles
- Fast Times at Ridgemont High
Skip the bad flavors of commercial wine coolers and try this simple recipe...
4 ounces lemon lime soda
Mix red wine and soda together over ice.
1 ounce vodka
1 ounce triple sec
1 ounce gin
1 ounce white rum
2 ounces prepared sweet-and-sour mix
1 1/2 ounces Coke
Pour first six ingredients in shaker with ice. Shake and pour into glass. Add coke. Stir.
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can chopped black olives, drained
1/4 cup pimiento, drained
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package dry ranch dressing mix
10 -12 large flour tortillas
Mix all ingredients except tortillas. Divide mixture evenly among tortillas, spread slightly and roll up.
Refrigerate 1-2 hours and cut into 1-inch slices. Can be served with sour cream if desired.
1 (16 ounce) container sour cream
1 package shredded taco cheese
1 (1 1/4 ounce) package taco seasoning
2 Tomatoes (optional)
green onion (optional)
chopped black olives (optional)
Mix package of taco seasoning and sour cream. Layer beans on bottom of cake dish, then sour cream mixture, add shredded cheese and any other toppings. Chill for 30 minutes.
Serve with tortilla chips.
2 (8 ounce) packages low-fat cream cheese
1 cup light mayonnaise
1 (1 ounce) package Hidden Valley Ranch dip
2 1/2 cups shredded cheddar cheese
Press crescent rolls flat on a cookie sheet. Bake as directed on package. Mix together cream cheese, mayo, and ranch dip pack. Chop up vegetables. Spread cream cheese mixture on baked crescent rolls.
Cut chopped up vegetables evenly over top. Sprinkle cheese on top of vegetables. Chill 1 hour.
1 cup sour cream
1 cup mayonnaise (not Miracle Whip)
1 (1 ounce) package Knorr vegetable soup mix (or onion soup mix)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1/2 chopped onion
Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water.
Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving.
Serve inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside.
Serve with fresh vegetables and cubes of bread from loaf.
1 cup ranch salad dressing
1 cup seafood cocktail sauce
1 1/2 cups cheddar cheese (finely shredded)
1 cup imitation crabmeat (roughly chopped)
1 cup shrimp (small, peeled)
1 green pepper (diced small)
1 Tomato (seeded, chopped small)
4 -5 green onions (finely chopped)
Combine the softened cream cheese and ranch dressing together. Spread cheese mixture over the bottom of a 9X13 dish. Pour seafood cocktail sauce over the cheese layer and spread thinly.
Sprinkle the shredded Cheddar cheese over top of the cocktail sauce layer. Sprinkle the remaining toppings (imitation crab, shrimp, green pepper, tomato and green onions)over the layers. Cover with foil and refrigerate for an hour before serving