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2-3 skinless, boneless checken breasts
1(8oz) bar of cream cheese
1c Blue cheese
1c chicken wing sauce
1 cup mozzerella cheese,shredded

1. Boil the chicken then cube or shred it's up to you.

2. Put chicken, wing sauce and blue cheese in a pot and cook on stove till melted.

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1c Ranch dressing
4oz softened cream cheese
2T lemon cheese
4 Hard cooked eggs, chopped
2T shredded carrots
2 T green onions
2 T mushrooms, chopped
1 T hot sauce

1. In bowl combine cheese, dressing and juice until smooth.

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1c vidalia onion, chopped up
1c shredded swiss cheese
1c mayonaise
1 clove garlic, chopped up
Hot pepper sauce to taste

1. preheat oven to 375
2. In 1 qt casserole dish combine ingrediants and bake 25 minutes or until golden brown.

Serve with whatever you like

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6(oz)lowfat cream cheese
1/2c low fat sour cream
1/2c pizza sauce
1t oregano
1c part skim mozzerella cheese, shredded
1/4c sliced bell pepper, red
1/2c parmesan cheese, grated

1. combine cream cheese, sour cream, and oregano in bowl stir until smooth spread into 9 inch pie pan.

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3 pounds of Velveeta Cheese
1 can Diced Rotel Tomatoes
1 pound Mild or Hot Italian Sausage
1 pound Ground Beef
1 can Mushroom Soup

Crumble and cook Italian Sausage and ground Beef. Combine all ingrediants in a crock pot. Cook on low for 2 hours or until cheese is melted. Fritos scoops work t

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1/2c cream cheese spread
1t horseradish
12 hard boiled eggs cut in half
1/3c finely chopped green pepper
1T relish
6 slices wafer sliced ham finely chopped
1. Mix all ingrediants together with egg yolks
2. spoon into eggs
3. refridgerate

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1Lb sausage roll
2c buiscuit mix
2&1/2c shredded sharp cheese
1/2c water
1t baking powder

1. heat oven to 350 then combine all ingrediants in lg. bowl.
2. shape into small balls and put on baking sheets.
3. Bake about 25 minutes or until golden brown.

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1(38oz) pkg Itailian meatballs
1(8oz) bottle Russian dressing
1 envelope onion soup mix
1 (12oz) jar apricots presserves

1. combine salad dressing and onion soup mix in a medium sauce panover medium heat.
2. stir in apricot presserves until well blended. add meatballs and bring to a boil.
3. Tu

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spinach leaves
swiss almond cheese spread
walnuts
olives
pineapple pieces

Rip spinach leaves into 2 inch pieces. Slather cheese spread from side to side on leaves. Slap on any combination of toppings. Grab edges and pinch together.

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2 Jars (16 oz ea) picante chunky salsa
1/2t sugar
1t lime juice
1/3c chopped cilantro
1/3c chopped red onion
1/3 c chopped green onion even the tops
1/3 c whole kernal corn,without liquid
1 can black beans
1 can black olives