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.

Artichoke and Spinach Dip

Recipe coming soon...

Cream Cheese Wontons

1 Pkg of wonton wrappers

2 pkgs cream cheese (can use lowfat)
3 1/2 TBL sugar
3 squirts of lemon juice
Mix cream cheese, sugar and lemon juice together and place a small spoonful on each wonton wrapper. Brush edges lightly with water and seal tightly. (make sure they are not over stuffed with cheese and the seal is tight or the cream cheese will pour out into the hot oil and you will get splattered). Fry in oil for a few seconds on each side. Place on paper towels to cool slightly. Keep warm in oven.

Sweet and sour sauce
1/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1 tsp salt
dash of chili powder
Mix together and boil until clear
Add 2 tsp cornstarch dissolved in 2 TBL of water. Add red food coloring if desired.

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.

Knorr's Spinach Dip

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 container (16oz) sour cream

1 cup mayo

1 package Knorr Vegetable recipe mix

1 can (8oz) water chestnuts, drained and chopped

3 green onions, chopped

Combine all inredients and chill about 2 hours. Serve with your favorite dippers - bread chunks, vegetables, crackers, etc.

Black Bean Salsa

2 cans black beans, drained

1 c. frozen sweet corn

4 creen onions, chopped

1 clove garlic, chopped

tomato to taste

avocado to taste

cilantro to taste

1/4 bottle Zestly Italian Dressing

Combine all ingredients, adding Italian dressing last. You may not need 1/4 bottle, just eyeball it. Chill and serve with tortilla chips.

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.

Pumpkin Cookie Dip

Cream:

2 C powdered sugar

2 8oz pkg cream cheese

Blend:

1 30oz can of pumpkin pie puree

2 t ground cinnamon

1 t ginger

Mix all together and serve in a carved out pumpkin with gingersnaps or vanilla wafers.

Ginger snap cookies

3/4 C shortening

2 t baking soda

1 C sugar

4 T molassas

1 egg

2 C flour

1 t ginger

1 t cloves

1 t cinnamon

Cream shortening. Add sugar, molasses, and egg. Beat well and add sifted dry ingredients. Beat until smooth. Mixture well be very stiff. Take a tsp. of mixture roll into ball, then roll ball in bowl of sugar. Bake on a greased cookie sheet at 350 for 10-12 min.

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.