Creamy Hot Chocolate

1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups whole milk
Mini marshmallows (optional)

In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.
FOOTNOTES
MICROWAVE
In 2-quart glass measure, combine all ingredients except marshmallows. Microwave on 100% power (HIGH) 8 to 10 minutes, stirring every 3 minutes. Top with marshmallows if desired. Store covered in refrigerator.
Tip:
Creamy Hot Chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Southwestern Cheesecake Dip

1 cup finely crushed tortilla chips
3 Tbs butter, melted
16 oz cream cheese, reduced fat
2 large eggs
8 oz Colby/jack cheese
4 oz can of chopped green chilies, drained
1 cup sour cream, reduced fat
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
1/4 cup sliced olives

1. To prepare crust, heat oven to 325 degrees. Mix chips and butter and press in springform pan. Bake 15 min.
2. To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in cheese and chilies. Pour over crust. Bake 30 min.
3. For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.
4. When ready to serve, top with remaining ingredients. Serve with tortilla chips or crackers.

Cream Cheese & Crab Wontons

1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping

Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.

Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 ½ minutes.

* Only use meat from crab legs and not the cluster.

Serves: 20

Spinach and Artichokes in Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400° for 20 minutes or until golden brown.

Fruit Salsa

1 cup strawberries
1 medium orange
1 can mandarin oranges
3 kiwis
8 oz can crushed pineapple
1/4 cup green onion
1/4 cup yellow pepper
1 mango
Cilantro (to taste)
Tabasco sauce (to taste)
Fresh lime juice
Fresh lemon juice

Chop into small pieces and marinade together.

Chips:
Flour tortillas

Melt butter, brush on flour tortillas. Sprinkle cinnamon and sugar on them. Cut with a pizza cutter in small triangle pieces. Cook on a cookie sheet at 350 degrees, for 5-10 minutes.

Delicious Fruit Slush-Punch

5 mashed ripe bananas
5 c. water
4 c. sugar
1 (6oz.) frozen can lemonade
1 (6oz.) frozen can orange juice
1 qt. pineapple juice

Mix and put into Zip-Loc bags, then freeze. When ready to serve, break up in bowl and pour 2 or more quarts of GINGER ALE over and serve!

Crab Dip

1 80z pkg. cream cheese
4 green onions
4 oz imitation crab meat
¼ cup mayonnaise
2 t. lemon juice

Ritz crackers

Blend Cream cheese, lemon juice, and mayonnaise in bowl with mixer. Add green onions and crab meat. Serve cold with crackers. * Consistency depends on how much mayonnaise and lemon juice you add. If you want a thinner dip, add more mayonnaise and or lemon juice to taste.

Pinwheels

1 8oz pkg. cream cheese
1 4 oz can diced green chilies
1 40z can chopped olives
12 slices of chopped ham lunch meat
12 burrito size tortillas

Spread cream cheese on each of the twelve tortillas in an even layer covering the tortilla. Sprinkle each cream cheese covered tortillas with chopped olives and green chilies. Cover each prepared tortilla with ham. Roll, slice, and serve.

7-Layered Bean Dip

2 Large, Ripe Avocados
1 Tbsp Lemon Juice
1 (16 oz) Can Refried Beans
1 1/2 Cups Sour Cream
1 (1.25 oz) Pkg Taco Seasoning Mix
1 Cup Shredded Monterey Jack or Cheddar Cheese
1 (3.8 oz) Can Sliced Black Olives, well drained
2 Medium Tomatoes, chopped
6 Green Onions, chopped
Tortilla Chips

Directions

Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans in a rectangular pyrex dish. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.

Cheesy Nacho Dip

2 (10 oz) cans of Rotel Original
2 lb block Velveeta cheese
1.5 lb ground beef or sausage
McCormick Taco Seasoning
1 T. garlic
small block of pepper jack cheese (optional)
cilantro
Tortilla chips

* heat a crock pot on high
* cut velveeta block into pieces and add to crock pot
* shred pepper jack cheese and add to crock pot
* brown ground beef, drain excess grease, add seasoning and simmer for 5 minutes
* add browned beef to crock pot
* add both cans of rotel to crock pot
* add cilantro
* stir... once bubbly, turn down to low
* enjoy

Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Crab Dip

2/3 cup milk
2/3 cup mayonnaise
2 Tablespoons minced dried onion
1 clove minced garlic
2 tablespoons lemon juice
2 drops Tabasco sauce
16 ounces cream cheese
2 cans crab meat

Mix everything but crab meat in mixer or food processor. Fold in crab meat. Hide and eat by yourself.

Orange Julius

1 cup milk
1 cup water
1 tsp vanilla
1/2 cup sugar
1/2 can of frozen orange juice concentrate

Put ingredients in blender, fill to the top with ice and blend.

Hot Artichoke Spinach Dip

1 *8 oz. pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
3/4 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together, in a mixer, with mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and fold into cheese mixture until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.

If you don't like too much artichoke I suggest using half a can or doubling recipe without doubling artichoke. You can also heat in a crock pot.

This is Olive Gardens Artichoke dip.

Avocado-Mango Dip

3 mangos diced
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared

Mix all the ingredients together. Serve with chips and enjoy!

Mexican Corn Dip

2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt

Mix and Enjoy!

This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!

Polynesian Meatballs

(really good, but really sweet)

1 12-ounce (340-g) can evaporated milk
1/4 cup chopped onion
2/3 cup saltine cracker crumbs
1 teaspoon seasoned salt
1 1/2 pounds (.68 kg) ground beef
1 20-ounce (567-g) can chopped pineapple
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup brown sugar

1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.

2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.

3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.

Teriyaki Chicken Wings

2 cups Teriyaki Sauce
1/2 cup white or brown sugar
1/4 cup soy sauce
5 cloves garlic – chopped
1/4 tsp. Fresh ginger root

Place sauce in a zip lock bag. Add chicken wings. Marinate over night. Spray a 9X13 pan with non stick spray. Pour marinated wings in dish. Bake at 350 degrees for 20 min. Then place under broiler for another 5 minutes to caramelize sauce. Total cooking time 25 minutes. Serve with rice and pineapple.

Raspberry Lemon-Limeade Punch

2 liter of Ginger ale
1 raspberry lemonade concentrate
1 limeade concentrate
1 bag of red raspberries

Just mix it all together and there you have it!

Pinwheels

8 oz. cream cheese, soften
8 oz. sour cream
4 oz. chopped ham
1 sm. can chopped olives
1 sm. can diced chilies
1/4 cup chopped green onion

Mix together. Spread in 10-12 flour tortillas. Roll up and refridgerate for several hours. Slice into desired amounts.