Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup Parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick
the dip is. The thicker the dip the longer it may need to warm up. I used
this stoneware dish that is round and measures 12 inches across. My dip
is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.

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Tortilla Roll-ups

1 package 10" tortillas
8 oz package cream cheese
8 oz sour cream
1 cup grated cheese
1 bunch chopped green onions
4 oz can chopped olives
4 oz can chopped jalapenos
garlic salt to taste


Mix all ingredients together spread evenly on the torilla. Roll up and refrigerate overnight and cut into once inch pieces before serving.

Cheesy Bean and Corn Dip

8 oz cream cheese (low fat is ok)
16 oz sour cream (light is ok)

6 Tbsp unsalted butter

l cup Parmesan cheese, shredded

l 1/2 cups (6 oz) mild cheddar,shredded 

12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken

4 oz can Diced jalapenos (the hot variety), drained

15 oz can Black beans rinsed and drained

15 oz can yellow Corn drained

2 garlic cloves, pressed

To Serve and Optional Garnish:
Tortilla chips or crackers 

cheddar, shredded for topping, 

roma tomato diced 

avocado, diced

Instructions

In a medium pot over medium heat, combine cream cheese, sour cream and butter and
melt together, whisking until blended. Stir in Parmesan and  cheddar cheese and mix until cheese is melted. It should start to bubble.Stir in chicken, jalapenos, black beans, corn and garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot.

Cheese Ball

16 oz cream cheese - softened
1/2 tsp onion salt
1/2 tsp garlic powder
1 full heaping cup grated mild cheddar cheese
1/4 cup Lighthouse Original Blue Cheese dressing
1/4 tsp pepper
1 bunch green onions

Mix all ingredients above with a hand mixer.  Shape into a ball in the bowl.  Spread out 2 sheets of saran wrap separately.  Lay 1/2-3/4 cup chapped walnuts in a line one of the sheets.  Wet hands with warm water to help the cheese ball to not stick as much.  Roll the cheese ball in the nuts to cover completely.  Wrap tightly in clean sheet of saran wrap and place in fridge to re-harden.

Serve with favorite crackers.  We like Wheat Thins or Club crackers.

Artichoke Dip

1 cup sour cream
1 cup Mayo
8 oz cream cheese
1 cup parmesan cheese
2 cup artichoke hearts ( I use 1 cup and chop them up really fine)
1 tsp dill weed
1 tsp minced garlic

Mix all together.  Bake at 350 degress for 25-30 minutes. Brown top under broiler for 1-2 minutes.
Serve with crakers or sliced baugette bread.

Bacon wrapped shrimp

5 slices bacon sliced in half length wise and across
20 large shrimp

wrap bacon around shrimp, secure with a toothpick
Bake at 350 for 20 minutes, serve hot.

Cucumber Pita Wedges

1pkg. cream cheese (8oz) softened
2 Tbsp Italian dressing mix
4 whole pitas
1-2 cucumber slices peeled and cut into 1/8 inch slices
Lemon pepper

Beat cream cheese and dressing mix in bowl until combined. Split pitas in ½ forming 2 circles. Spread mixture over pitas, top with cucumbers and lemon pepper. Slice into 6 wedges.

Cool Veggie Pizza

1 pkg. (8oz) refrigerated crescent roll dough
1 pkg. (8oz) cream cheese, softened
1 ½ tsp mayonnaise
1 pressed garlic clove
1 tsp dried dill weed
salt and ground black pepper to taste
2 c assorted veggies: zucchini, broccoli, green onions, green or red bell pepper, mushrooms, cucumber, carrot or tomato

Preheat oven to 350. Unroll crescent roll dough and divide into triangles. Press into pan or pizza stone. Bake 12-15 minutes or until lightly golden, remove from oven and cool completely. In a bowl combine remaining ingredients (except veggies) mix well. Spread mixture on crust, top with chopped veggies. Refrigerate 30 minutes or until ready to serve.

Maple-Glazed Chicken Wings

2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8810 minutes or until juices run clear, basting and turning several times. Note: The wings may be baked in a 3750 oven for 30-40 minutes or until juices run clear.

BLT Bites

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Lincoln Log

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red onion
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 cup chopped walnuts
2 to 3 fresh rosemary or parsley sprigs
Assorted crackers

In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in. x 1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers

GREEN CHILE ROLL UPS

8 oz cream cheese softened
1 can green chilies
½ c. chopped green onions
Garlic salt to taste
Tortillas

Mix together. Spread mixture over flour tortilla. Roll up and wrap in plastic wrap and place in fridge until firm (about 1 hour). Unwrap and cut into pieces. Arrange on plate with spiral side facing up. Serve with salsa for dipping.

Sweet Potato Cheese Ball

1 package (8 ounces) cream cheese, softened
2 cups cold mashed sweet potatoes
¼ cup finely chopped onion
2 tablespoons finely chopped jalapeno pepper*
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
½ to 1 teaspoon hot pepper sauce
¼ cup chopped pecans Assorted crackers, breadsticks or raw vegetables

In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables. Yield: about 3 cups.

*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.