Honey Almond Cheese Ball

1 block of cream cheese

3 tablespoons honey

1/2 cup crushed almonds

Mix all ingredients together and chill for at least 1 hour.

Rollups

2-3 pkgs. cream cheese

2 pkgs. (2oz.) lunch meat Ham

1 can diced green chilies

1 can Frito Jalapeno cheese dip

1 small bottle pimentos

2 shakes Worcestershire sauce

1 pkg tortillas

chop up ham and blend with the rest of the ingredients. Spread mixture onto tortillas and roll them up. Cut into 1/2 inch slices.

Enchilada Dip

Recipe coming soon...

Holiday Cheese Ball

1 pkg. (8oz) cream cheese

1 1/2c. shredded mozzarella cheese

1/2 cup chopped green onion

1 jar (4oz) diced pimientos, drained

1 tsp. Italian seasoning

1/2 tsp. dried parsley flakes

1/8 tsp. cayenne pepper

1 cup finely chopped walnuts

Assorted crackers, bread sticks, and or fresh vegetables

In a small mixing bowl, combine the first seven ingredients; mix well. Cover and refrigerate for 30 min. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers, bread sticks or vegetables.

Creamy Artichoke Dip

8 oz. cream cheese

2 small jars marinated artichoke hearts

1 cup mayo

1 cup Parmesan cheese

approx. 4 garlic cloves

drain artichoke heart and cut into smaller pieces. Mix 5 ingredients together. Bake @ 350 for approximately 20 minutes, until bubbly. Serve with crackers - wheat thins are our favorite.

Chicken Pot Pie with Cheddar Cheese Crust

Filling:

6 T butter

1/2 C flour

1/2 C chopped onion

2 C chicken stock

1/4 C white cooking wine

1 1/2 C half and half ( or milk)

1/2 t ech of slat and pepper

1 10oz package frozen pea/carrot mix

3/4 C canned corn, drained

2 C generous cups cooked diced chicken

In medium pot, melt butter, add onion and saute until tender. Mix in flour until smooth. Whisk in the stock and white cooking wine until smooth and thick. Add the remaining ingredients and warm through.

Crust:

2 C flour

1 t salt

2/3 C plus 2 t shortening

4-5 T cold water

1 C sharp cheddar cheese

3 T parmesean cheese

1/4 t paprika

Mix all ingredients together. Split into 2 balls. One for top and one for bottom. Take top crust and roll-out. Sprinkle sharp cheddar cheese, grated parmesean cheese and paprika over top. Roll into crust. Place bottom crust in pan, put filling in pan and top with cheddar cheese crust. Cook at 400 for 30 minutes or until golden brown and bubbly. Enjoy!

Potato Cheese Soup

4-6 diced potatoes

1 diced onion

1-2 C shredded cheese

2/3 C flour

6 chicken bullion cubes

6 C milk

2 cubes butter

Dice potatoes - boil until tender. In a separate pan, melt 2 cubes of butter on medium heat. Add 2/3 C flour and whisk until smooth. Slowly, while stirring, add 6 cups mild. Cook over medium-low heat, stirring constantly until cream begins to boil. Do not boil. While heating cream, add 6 bullion cubes. When cream reaches desired thickness pour over to drained, cooked potatoes. Add cheese. Stir well and salt and pepper to taste.

Miguel's Sauce

Miguels Sauce

2 C whipping cream
1 C sour cream
2 t chicken bullion
2 t jalapeno juice (from a jar of nacho jalapenos)
2 T melted butter
1 1/2 T flour
2 minced jalapenos
2oz jack cheddar cheese

Brong whipping cream to a simmer, turn off heat and add sour cream. Stir to blend. Add bullion and juice, return to heat. In separate pan, melt butter and add flour. Cook for 1 minute. Add flour mix to milk mix. Heat and stir until thick. Add minced Jalapenos and Cheese. Stirl until melted. Serve warm.