Jalapeño Popper Spread

2-8oz cream cheese (softened)
1 C Mayo
1 -4 oz can chopped green chilies ,drained
2 oz diced jalapeño peppers, drain
1 -C Parmesan Cheese
2 - T Panko ( I use more)

Stir together cream cheese and mayo in large bowl until smooth. Stir in green chilies and jalapeño peppers and most of Parmesan .

Pour into greased serving dish.  Top with remaining Parmesan and panko.

Bake at 350 for 15-20 mins until bubbly.
Serve with wheat thins or any other type of chip.

Everyone loves this! Rose Cartwright

Hot & Cheesy Roasted Brussel Sprout Dip

1 pound brussel sprouts, trimmed and quartered
1 T olive oil
salt and pepper to taste
2 cloves garlic, unpeeled
1/2 tsp thyme, chopped
4 oz cream cheese, room temp.
1/4 C sour cream
1/4 C mayo
3/4  C mozzarella, shredded
1/4 C parmigiano-reggiano (parmesan), grated
salt and pepper to taste
opt. crumbled bacon

1. Toss the brussel sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated oven at 400 until golden brown about 20-30 . Flip half way  through.  Do not over crowd the pan.
2.  Squeeze the roasted garlic from the skins mix everything, place in a baking dish and bake in a preheated 350 oven unil lightly golden brown on top and bubbling on the sides, about 15-20 mins.

Slow Cooker: Implement step 1 mix everything, place it in the slow cooker and  cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Spicy Spreadable Cheesecake

Crust:  2 cups flaky butter crackers
            4  tsp butter, melted

Cheesecake:
6 oz sharp cheddar cheese
1 tsp lime zest
1 T flour
2 T cornstarch
1 T lime juice
24 oz cream cheese
2 large eggs
1/2 c minced white onion
1 T horseradish
1 1/2 tsp hot red pepper sauce
1/2 tsp oregano
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream

Topping:
1 1/2 cup sour cream
2 T lime juice
1 tsp lime zest
1 T sugar
1/4 tsp hot red pepper sauce

Garnish:
Shredded cheddar cheese
Tomatoes
Green onions
Salsa
Crackers
Chips

For Crust: Crush crackers and mix with melted butter. Press into a 9 inch spring form pan.

For Filling:  Finely shred cheddar and add lime zest. Toss cheese mixture with flour and cornstarch: set aside
Pre Heat oven to 325

With an electric mixture, cream lime juice and cream cheese until fluffy
Add 1 egg at a time on low speed.  Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt and pepper and mix only until incorporated.

Fold in cheddar mixture then sour cream by hand. Pour the batter into crust.
Bake 60 mins

Meanwhile for topping: mix all ing together and ref until cheese cake is baked

Remove cheesecake from oven after 60 mins.  (do not overbake)  Spread cold topping over warn cake and return to oven. Shut off the oven and allow to cool in oven with door to oven cracked.
Ref at least 4 hours or over night.
Decorate with garnish

Serve with chips

Kevin's Guacamole Dip

1/4 C mayo
1 tomatoes diced ( add in after all is mixed together)
2 avocado's
1/3 c diced onion
Tabasco to taste, salt and pepper, garlic powder
2-3 T lemon juice

Mix well and serve with chips

Hot Crab Casserole

1 8 oz cream cheese
1 T milk
1 lb fresh crab meat
1 1/2 tsp chopped onion
1/2 tsp horseradish
1/4 tsp salt
dash ground pepper
1/3 C slivered almonds, toasted lightly

Soften the cream cheese. Mix in the milk until creamy.
Add the remaining ingredients, except the almonds. Refrigerate for one day.

Put the mixture into small casserole. Sprinkle with the slivered almonds.
Bake 375 for 15 min
Serve while warm with unsalted crackers.

Oyster Rockefeller Spread

2  10 oz packages frozen chopped spinach
1 pint fresh oysters, with liquor
1/3 C butter, melted
1 clove garlic, minced
1/3 C flour
1/3 C chopped green onion
1/3 C chopped fresh parsley
1 tsp salt
1/4 tsp cayenne
1 tsp anchovy paste or mashed anchovies (opt)
1 in cubes dark onion rye bread

Cook the spinach only until thawed. Drain well.  Cook the oysters in their liquor for 3 min or just their edges curl.  Drain the oysters, saving the liquor, and chop.

Melt the butter and add the garlic.  Saute briefly and add the flour.  Stirring constantly, cook 5 min over low heat.  Remove from heat and blend in 1 C oyster liquor.  Simmer, stirring constantly, until thickened.  Add the green onions, parsley and spinach.  Add the seasonings of salt cayenne and anchovy paste..  Adjust the seasonings if needed and the thickness.  If thinning is necessary add more clam liquor or milk.  It should be somewhat thick for dipping.  Add the chopped oysters.
Serve in a chafing dish, surrounded with dark onion rye bread for dipping.

Bacon Appetizer Crescents

1 pkg 8 oz Philadelphia cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 C grated parmesan cheese
1/4 C finely chopped onion
2 T chopped fresh parsley
1 T milk
2 Cans refrigerated crescent dinner rolls

Preheat 375
Mix cream cheese, bacon, parm cheese, onions, parsley and milk until well blended ; set aside

Separate each can of dough into 4 rectangles; firly press perforation together to seal.  Spread each rectangle with 2 rounded T of cream cheese mixture.  Cut each rectangle into 12 wedges.  Roll up wedges, starting at short ends
Place seam sides down on greased baking sheet

Bake 12-15 until golden brown
Serve warm
Makes 8 doz.

French Quarter Cheese Log

8 oz cream cheese
2 T red onion, diced
1 T diced garlic
2 T dill weed
Blend in food processer and cool in fridge
Take:
2 T Worcestershire sauce
1/4 C brown sugar
4 T unsalted butter
1 tsp prepared mustard
1 C chopped pecans

Melt butter in sauce pan and add other ingr. and dissolve sugar

Coat pecans and pour over cream cheese mixture

Ref. for 4 hours

Serve with crackers

Rose's Charleston Cheese Dip (Trisha Yearwood)

1/2 C mayonnaise
1  8 oz package cream cheese, softened
1 C grated sharp Cheddar cheese
1/2 C grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 Ritz crackers crushed
8 slices bacon, cooked and crumbled
Use corn chips, crackers or bagel chips for serving

Preheat oven 350

In a medium bowl, mix the mayo, cream cheese, cheddar, monterey jack, green onions, cayenne pepper together. Transfer into a shallow baking dish (9in).
Top with crackers and bake 15mins. 
Remove from oven and top with bacon. 
Serve hot.

Cheese Boat

1 Loaf French or Italian bread
Two 8 oz packages cream cheese at room temp.
10 oz sharp cheddar , grated (about 2 1/2 C)
6 oz corned beef such as Carl Buddig finely chopped
1 bunch green onion, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 tsp hot sauce
1/2 tsp chili powder
Large corn chips, for serving

Preheat oven to 350
Cut an oval in the top on the loaf of bread, scooping out the bread in the center and making a bread boat. Place bread on a cookie sheet. 
In large bowl, mix the cream cheese, cheddar cheese, beef, green onion, tomatoes, bell peppers, hot sauce and chili power until fully combined.  Spoon the mixture into the hollow center of the bread loaf.
Bake for 30 min until bubbling and serve warm with corn chips.

Dodie's Hot Sauce (Salsa)

1 can Rotel (undrained)
Lg can whole tomatoes (drained)
Jalepeno pepper to taste
Salt to taste
Capful vinegar
Cumin to taste
Garlic Powder to taste
1/2 chopped onion
Cilantro to taste

Place rotel, jalepeno's, and cilantro in food processor, chop up fairly fine.  Add seasonings to taste, add whole tomatoes without juice in can and pulsate off and on slowly.  Add onion and pulsate off and on slowly.
Salsa will get hotter the longer it sits.

Chex Mix

2 C each Wheat, Corn and Rice Chex
1 1/12 C Nuts
1 C Pretzels
6 T Butter
4 tsp soy sauce
1 tsp seasoned salt
1/4 tsp garlic powder

Mix all together 
Bake 250 for 30-40 mins.

Original Che Party Mix (On Box)

6 T butter
2 T Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
1 C Nuts
1 C Pretzels

Heat oven to 250. Melt butter in large roasting pan in oven.
Stir in all seasonings
Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour stirring every 15 mins.
Spread on paper towels to cool.

Leda's Chex Mix

2 C Veg Oil
4 T Worcestershire Sauce
1 T Garlic Salt
1 T Seasoned Salt
18 C of the following:
Chex
Pretzels
Nuts
Cherioos

Bake 250 for 2 hours
Stir every 15 mins

Bacon Sausage Roll Ups

1 lb bacon
2 pkg smoky sausages
1 lb brown sugar

Roll up each sausage with 1/2 slice of bacon (using toothpicks)
Lay on lined cookie sheet
Cover with brown sugar
Bake 350 for 10-12 mins

Beer Chili Con Carne

6 T oil

6 medium onions sliced

1 c beer

3 lbs ground beef

3 cans (20oz each) tomatoes

1 (6oz) tomato paste

1 T salt

½ tsp Tabasco sauce

2-4 T chili powder

3 cans (20 oz each) kidney beans

Melt oil in saucepan and add onion and cook until tender not brown. Add beef and brown. Add all but beans, cover and simmer 45 minutes. Add beans and simmer another 15 minutes.

Corn and Crab Fritters with Garlic Aioli

• 1 tablespoon unsalted butter
• 2 ears sweet corn , shucked and kernels removed or 1 1/2 cups frozen corn , thawed
• 1 small onion , finely chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon ground red pepper
• 2/3 cup milk
• 2 large eggs
• 1 pound fresh lump crabmeat , picked over
• Vegetable oil for pan-frying
• Garlic aioli

Directions

Preheat oven to 250°. Line 2 baking sheets with a double layer of paper towels.

In a medium skillet over medium heat, melt butter. Add corn and onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat; cool.

In a large bowl, combine flour, baking powder, salt, pepper, and red pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.

Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels; keep warm in oven. Repeat with remaining batter. Serve with garlic aioli.

Tomatoes Provençal

• 2 teaspoons chopped fresh rosemary
• 1 clove garlic , minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 24 cherry tomatoes , halved
• 1/4 cup coarse fresh breadcrumbs
• 2 tablespoons olive oil

Directions

Preheat oven to 350°. In a small bowl, combine rosemary, garlic, salt, and pepper.

Place tomatoes, cut side up, in a large baking dish; sprinkle tops evenly with rosemary mixture. Sprinkle bread crumbs over tomatoes; drizzle with oil.

Bake tomatoes until tender, about 18 minutes. Increase oven temperature to broil. Broil tomatoes, 4 inches from heat, until topping is golden, 1 to 2 minutes.

Pork Puffs

• 3/4 pound lean ground pork
• 3/4 cup finely diced boiled potato
• 1 small onion , finely chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 package (17 1/4-ounce) frozen puff pastry sheets , thawed
• Flour for dusting
• 1 large egg , beaten
• 1 cup Worcestershire sauce

Directions

Preheat oven to 350°. To make piping bag, snip 1 corner from a plastic food bag with scissors to make about a 3/4-inch opening.

Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in bowl; transfer sausage mixture to bag.

Unfold 1 pastry sheet; following fold marks, cut each sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into 12 x 2 1/2-inch rectangle. Pipe sausage mixture along 1 long edge of each strip. Lightly brush opposite edge with egg. Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.

With a sharp knife, cut each log crosswise into 8 (1 1/2-inch-thick) rolls. Arrange rolls, seam side down, on a broiler pan; brush top with egg. Repeat with remaining pastry and sausage mixture.

Bake until golden and cooked through, about 30 to 35 minutes. Serve warm with Worcestershire sauce for dipping.

Roasted Potatoes with Chives, Bacon and Blue Cheese

• 12 small Yukon Gold potatoes
• 2 teaspoons plus 1/8 teaspoon salt
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon freshly ground pepper
• 1/2 cup crumbled Maytag blue cheese
• 4 slices applewood-smoked bacon , cooked until crisp and crumbled
• 1 tablespoon minced chives

Directions

Preheat oven to 350°F. Place potatoes in a large saucepan. Cover with cold water; bring to a boil. Add 2 teaspoons salt; cook until tender, about 20 minutes. Drain.

Once cooled, slice a small piece from the top and the bottom of each potato. Transfer to a medium bowl; toss with oil, remaining 1/8 teaspoon salt, and pepper.

Place potatoes on a baking sheet. With a paring knife, score top of each potato. Top each with equal amounts of blue cheese and bacon. Bake until cheese melts, 5 to 7 minutes. Sprinkle with chives and serve.