Chili Cheese Dip

15 oz can chili with no beans
4 oz cream cheese, softened
1 cup grated cheddar cheese
1 clove of garlic - crushed
1 tsp chili powder or southwestern seasoning

Mix together and put in small baking dish.   Bake @ 350 for 20 -25 minutes, or until bubbly. Serve with Fritos.
Buffalo Chicken Dip

1 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
1/2 cup Ranch dressing
1/4 cup pepper sauce
3/4 cup shredded Cheddar cheese

Mix together and put in small baking dish.  Bake @ 350 for 20 - 25 minutes, or until bubbly. Serve with Fritos and/or celery.
Chicken Enchilada Dip
2 (8ounce) packages cream cheese, softened
1 (14ounce) can Rotel tomatoes
1 (12ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states Southwestern Chicken on the package)
1 1/2 cups cheddar cheese, shredded
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon garlic, minced
1 teaspoon oregano
1/8 teaspoon black pepper
Mix together and put in baking dish.  Set in refrigerator overnight for fullest flavor.  Bake at 350 degrees for 30 minutes or until bubbly.  Serve with tortilla chips or Fritos.
Hot Sausage Dip
8 oz cream cheese, softened
8 oz sour cream
1 lb sausage, cooked and crumbled
2 cups shredded cheddar cheese
1 can Rotel tomatoes, drained
Mix together and put in baking dish. Bake at 350 degrees for 30 minutes or until bubbly.  Serve with Fritos or tortilla chips.
Cheddar Bacon Dip (a.k.a Crack)
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours.  Serve with chips and/or veggies.
Caramel Pecan Bread

1 can of flaky biscuits (10 in can)
1/2 jar caramel ice cream topping
1/2 cup chopped pecans
1 stick of butter

Melt stick of butter in 8" sauté pan.  Remove from heat and mix in caramel and pecans.  Cut biscuits into quarters and drop into caramel mixture.  Toss to coat biscuits.  Bake @ 350 for 20 - 25 minutes, or until golden brown.  Transfer to plate - enjoy!
Sausage & Cream Cheese Crescents

16 oz sausage cooked and crumbled
8 oz cream cheese softened
2 cans of crescent rolls

Mix sausage and cream cheese together.  Separate rolls into triangles.  Cut eat triangle in half lengthwise.  Scoop a heaping tablespoon onto each roll and roll up.  Bake at 375 for 15 minutes, or until golden brown.

1 bottle champagne
1 can 5 Alive frozen concentrate, thawed
1/3 cup Triple Sec

Mix together in large pitcher and ENJOY!
Sausage Stuffed Loaf
1 loaf unsliced French bread (16 oz.)
1/2 lb pork sausage
1/2 lb ground chuck
1 medium onion, chopped
2 cups shredded mozzarella cheese (8oz.)
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 clove garlic, crushed
Cut off ends of loaf; set aside.  Hollow out loaf with a long serrated knife, leaving a 1/2 in. shell.  Process bread removed from inside loaf in a food processor to make bread crumbs.  Cook sausage, beef, onion in a large skillet until meat is browned, stirring until it crumbles; Drain.  Stir in 1 cup breadcrumbs, cheese and next 6 ingredients.  Spoon into shell, replace loaf ends, securing with wooden toothpicks.  Melt butter in saucepan.  Add garlic; cook 1 min.  Brush garlic butter over loaf.  Wrap loaf in foil, leaving top open slightly; place on a baking sheet.  Bake at 400 for 25 min.  Cut into 4 pieces.
Pecan Pie Cheesecake
1 deep dish frozen pie shell 
1 (8-oz.) package cream cheese, softened 
4 large eggs, divided 
3/4 cup sugar, divided 
2 teaspoons vanilla extract, divided 
1/4 teaspoon salt 
1 1/4 cups chopped pecans 
1 cup light corn syrup 
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.  Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.  Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. 
Hot Ham & Cheese Appetizer Sandwiches

1 cup butter, softened
3 tablespoons poppy seeds
2 teaspoons of onion powder
1 tablespoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
1/2 pound chopped cooked ham
5 ounces shredded Swiss cheese
2 (12 ounce) packages white party rolls

Mix first 7 ingredients together.  Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture.  Replace tops. Bake at 350 for 15 - 20 minutes, or until lightly brown.
Apple Dip

8 oz cream cheese, softened
3/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
3/4 bag of Heath toffee Bits

Mix together and serve with apples.
Hot Sandwich Pinwheels
1 lb bacon
1 (11 oz) can refrigerated French bread loaf 
4 oz shredded sharp Cheddar cheese
2 oz thinly sliced turkey
2 oz thinly sliced ham
2 oz thinly sliced roast beef

Cook bacon.  Drain on paper towel and crumble.   Unroll dough.  Sprinkle cheese over dough.  Top with deli meat and bacon.  Starting with long side, roll up dough; press edges to seal.  Make 3 to 4 slits in top of loaf.  Bake at 350 for 23 – 28 minutes.  Cool and cut into 1 inch slices.
Pig in a Blanket

1 package little smokies
2 cans of crescent rolls
Grey Poupon mustard

Separate crescent rolls into triangles.  Cut each triangle into 3 triangles - lengthwise.  Spread grey poupon on each triangle, top with little smokie and roll up.  Bake at 375 for 15 minutes, or until golden brown.
Sausage Quiche

1 pound sausage, cooked and drained
4 eggs
2/3 cup milk
1 1/2 cups grated Cheddar cheese
1 1/2 cups grated Swiss cheese
1 cup sour cream
2 unbaked pie shells

Cook and drain sausage.  Mix eggs and milk.  Add other ingredients.  Bake in pie shells @ 350 for 1 hour.
Bacon Appetizer Crescents

1 pkg. (8 oz.) Cream Cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 cup Grated Parmesan Cheese
1 tsp onion powder
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans crescent rolls

Mix cream cheese, bacon, Parmesan cheese, onion, parsley and milk until well blended; set aside.  SEPARATE each can of dough into 4 rectangles; firmly press perforations together
to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle in half  to form two equal squares and then cut in half diagonally. This makes for four perfect triangles. Roll up triangles, starting at short ends. Place on greased baking sheet. BAKE @ 375 for 15 minutes or until golden brown. Serve warm.  
Cheesy Pinwheels

1 envelope Lipton Recipe Secrets Savory
Herb with Garlic Soup Mix
8 oz cream cheese, softened
1 1/2 cups mozzarella cheese
2 tsp milk
2 refrigerated pizza crust

Mix together all ingredients except pizza crust.  Unroll pizza crusts, then top evenly with filling. Roll, starting at longest side, jelly-roll style.  Cut into 32 rounds.  Bake at 425 for 13 minutes, or until brown.
Graham Cracker Brittle

24  whole graham crackers
1  cup chopped nuts (pecans or choice)
1  cup brown sugar
1/2  cup butter

Grease a cookie sheet. Line it with crackers. Combine sugar and butter in a saucepan. Bring sugar/butter to a boil. Stir in nuts and cook for 1-1/2 minutes. Spread this mixture over crackers. Bake at 350 for 10 minutes. Let cool and break into pieces.
Artichoke Dip

1 14 oz. can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup parmesan cheese
garlic powder to taste

Mix all ingredients.  Heat in oven at 350 for 20 minutes.  Serve with crackers and/or chips.

Sausage & Cheese Tarts

1 lb sausage, cooked and crumbled
2 c. Cheddar and Jack cheese
8 oz Ranch dressing
1/4 tsp red pepper
60 phyllo tart shells

Combine first 4 ingredients.  Scoop mixture into tart shells.  Cook at 375 for 10-12 minutes, or until bubbly.  Can be frozen to enjoy later.
Chicken Ranch Cheese Ball

1 large can of chicken
1 8oz cream cheese, softened
1 packet dry ranch mix

Mix together and form into ball.  Serve with crackers.
Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of
the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Shrimp Fettucini

2 lb shrimp (or crabmeat, chicken or crawfish)
2 sticks of butter
3 large onions, finely chopped
1 large green pepper, chopped
3 ribs of celery, chopped
3 cloves of garlic
2 Jalapeno peppers, seeded and chopped
2 cups Half & Half
1/4 cup flour
1 lb Velveeta cheese, cubed
18 oz fettucini noodles, cooked
Parsley flakes, salt and pepper to taste

Saute onions, bell pepper, celery and garlic in butter for 15 minutes, covered.  Add flour,
cook 10 minutes, stirring frequently.  Add shrimp and cook another 15 minutes.  Add cream and 1/2 of Velveeta.  Add jalapeno and cook on low heat 10 more minutes.  Season with salt and pepper. Add fettucini.  Spoon into 9x13 dish.  Top with remaining Velveeta cheese and parsley.
Bake at 350 until cheese is melted and bubbly.