Jalapeno Popper Dip

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 jalapeno peppers, diced
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese

15 Club crackers, crushed into crumbs
1/2 cup parmesan cheese, shredded

Directions:

-Preheat oven to 350 degrees; spray 9x9 serving dish non-stick cooking spray.

-Blend cream cheese and mayonnaise until smooth, with mixer.

-Stir in green chilies, diced jalapenos, and Mexican and mozzarella cheeses. Spoon this mixture into the serving dish

-Mix together the cracker and parmesan cheese and sprinkle it over the cream cheese mixture.  Spray the top with a quick spray of non-stick cooking spray.

-Bake for 25-30 minutes.  Serve with crackers, chips, sliced bread or bagel bites.

Bacon, Egg & Cheese Breakfast loaf

Ingredients:
1 loaf frozen Rhode's bread dough.
6 eggs
6 strips bacon
4 slices Velveeta cheese

Directions:
Let bread loaf thaw overnight.  In the morning, roll the dough out.
Scramble eggs; add salt & pepper to taste.  Cook bacon; break into pieces
Place eggs, bacon & cheese on dough.  Roll into a ball-shape.  Bake at 350 degrees for approximately 30-minutes.

*Note: Also works great with browned Italian sausage!