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!

Potato Salad (Mom's Famous Recipe)

Ingredients:

6-8 potatoes
5 eggs
1 onion, chopped
2 cups Miracle Whip Salad dressing
1/4 cup mustard
2 Tbsp sugar
salt & pepper

Directions:

Cut potatoes (leave skin on) in half, and boil in salted water.  In separate pan, boil eggs.  Once fully-cooked, peel eggs & potatoes.  Add chopped onion, Miracle Whip, mustard and sugar.  Chop potatoes and eggs in mixture.  Mix very well.  Add salt & pepper to taste.

Salsa Chicken

This is a fabulous crock pot recipe.  

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6-8 tortillas

Put chicken in the bottom of your slow cooker. Add taco seasoning on top of chicken. In a separate bowl, mix soup and salsa. Pour over chicken. Cook in crock pot on high...for 4 hours. 

Shred chicken with two forks and stir in sour cream. Serve in tortillas or on top of tortilla chips with cheese for chicken nachos.

Pizza Casserole

Ingredients:

1 bag of Egg Noodles (yes, whole bag)

1 extra large can of Ragu sauce

3 cups shredded mozzarella cheese

1/2 lb Italian sausage

8 large deli slices of pepperoni

1/2 Tbsp Italian seasoning

Parmesan cheese to taste

Directions:

Brown Italian sausage.  Boil noodles until cooked.  Preheat oven to 350*

Layer the casserole in a 9x13" pan in the following order:

-thin layer sauce on bottom of pan to start

-1/2 noodles

-1/2 sausage

-1/2 sauce

-1/2 cheese

-rest of noodles

-rest of sausage

-rest of sauce

-rest of cheese

Top with slices of pepperoni.  Sprinkle grated parmesan cheese on top.  Bake covered in foil for 30 minutes. 

Queso Blanco Dip

Another great cheesy dip!  I do have to say--this is one of the BEST.  It tastes VERY similar to the white queso served at Mexican restaurants.

Ingredients:
1-1/4 lb White American Cheese
1/4 cup diced green chiles
3 Tbsp pickled jalepenos, chopped + juice
2/3 C milk
1/2 C cold water

Mix all in crock pot for approximately 2 hours.  Serve with tortilla chips.

Sopapilla Cheesecake Bars

This is so easy--and tasty!

2 cans of crescent rolls
1 (8oz) pkg cream cheese, softened
1 1/2 tsp vanilla
1/4 c butter, melted
1/2 c sugar


Topping: 
2 Tbsp cinnamon
2 Tbsp sugar
Honey


Unroll and spread 1 can crescent rolls on the bottom of ungreased baking pan. 


In separate bowl, mix softened cream cheese, 1 c sugar, and vanilla. Spread evenly over crescent roll layer.   Unroll and layer remaining crescent rolls over cream cheese layer. 


Melt your butter and spread over top of crescent rolls. Sprinkle with cinnamon and sugar. 


Bake at 375* for 20 minutes or until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool, slice and eat.