Ingredients

1 (8 oz) pkg cream cheese, softened

1 garlic glove, minced

1 Tbl grated onion

4 Tbl butter

1/4 C of brown sugar

1 tsp worcestershire sauce

1/2 tsp prepared yellow mustard

1 C finely chopped pecans

Combine softened cream cheese, garlic, and onion with fork. Shape into 6 X 1 inch disk, place on a serving plate, and refrigerate 2 hours or more. Combine remaining ingredients in a sauce pan, heating until butter melts. Cover chilled cheese with nut mixture. Serve with sesame or poppy seed crackers, or your favorites

Ingredients

1/4 C honey

1/4 C pecans; coarsely chopped

1 Tbl brandy

14 oz Brie cheese; (1 5-in. diameter round)

In small bowl, combine honey, pecans and brandy. Place cheese on large round ovenproof platter or 9-inch pie plate. Bake in preheated 500 degree oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese. Serving tip: Serve with crackers, tart apple wedges and seedless grapes

Ingredients

16 oz cream cheese

8 oz cottage cheese

16 oz cheddar cheese

8 oz Chunky Salsa (your choice of flavor)

1/2 tsp each of salt, chili powder, cumin and garlic powder

1/4 tsp white pepper

Tostada chips or assorted crackers

Blend all ingredients except chips in food processor until smooth. Pour into 9" springform pan lined with plastic. Shake down. Chill 2 hours. Turn out and peel off plastic. Serve with tostada chips or crackers.

Ingredients

2 C shredded cheddar cheese, (8 oz)

1 package cream cheese, softened, (8 oz)

1-1/2 cups sour cream

1/2 C chopped cooked ham

1/3 C chopped green chiles

1/3 C chopped green onions

1/8 tsp Worcestershire sauce

1 (1-lb) round loaf French bread

Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of bread loaf, set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf, cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips. Makes about 4 cups of dip.

Ingredients

1 C sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

2 Tbl butter

1/4 tsp nutmeg

1 tsp vanilla

2 tsp water

1 C pecans, cashews, walnuts, or mixture -- toasted

Combine sugar, salt, cinnamon, cloves, nutmeg, butter, vanilla and water in saucepan. Cook stirring constantly, until a small amount dropped into cold water forms a soft ball. Stir in toasted nuts. Remove from heat and stir until no longer glossy. Pour into buttered baking sheet and spread thinly. Cool, and break into pieces.

Ingredients

2 large ripe avocados, mashed

2 medium tomatoes, finely chopped (about 1 1/2 cups)

1 medium onion, chopped (about 1/2 cup)

2 jalapeno chilies, seeded and finely chopped

1 clove garlic, finely chopped

2 Tbl finely chopped fresh cilantro

1 Tbl vegetable oil

Juice of 1/2 lime (about 2 tablespoons)

1/2 tsp salt

Dash of pepper

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Serve with tortilla chips if desired. Makes about 2 1/2 cups of dip; 25 calories per tablespoon.

Ingredients

2 packages (10 oz each) frozen chopped spinach, thawed and drained

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

1 C sour cream

1 C mayonaise

1 C finely chopped green onions (with tops)

1 envelope Knorr vegetable soup/dip mix

Mix all ingredients. Cover and refrigerate 2 hour. Serve in a bread bowl with bread chunks or crackers, or fresh vegetables if desired. Makes about 4 1/2 cups dip

Ingredients

8 oz cream cheese, room temperature

1 Tbl curry powder

1/4 tsp garlic powder

1/4 C mango chutney, chopped fine

1 C cooked shrimp, cut in small Pieces

1/2 C sour Cream

2 Tbl milk

In a medium bowl mix cream cheese with curry, garlic powder and chutney. Stir in shrimp, sour cream and enough milk to make a nice dipping consistency. Serve at room temperature or gently heated. Use dippers such as crackers, melba toast and raw vegetables.

Ingredients

1 8 oz sour cream

1 pkg 8 oz cream cheese

one any size jar of salsa

1 pkg shredded cheddar cheese

In a bowl blend sour cream and cream cheese (make sure cream cheese is soft first), blend until creamy. Put in a thick pan even it out. Then pour salsa all over the top of the cream cheese and sour cream. Do not mix together. Then add the cheddar cheese all on the top. And there is your salsa dip. that is great with nacho chips

Ingredients

1 C vegetable oil

1 pkg dry ranch dressing

1 tsp garlic salt

1 tsp cayenne pepper

1 20 oz bag round mini pretzels

Mix together all ingredients except pretzels. Place pretzels in large roasting pan like used to roast a turkey. Pour mixture over pretzels stirring very well to coat completely. Bake uncovered at 200 degrees for 2 hrs. stirring well every 20 min.

Ingredients

3 lbs chicken wings

2 Tbl Salt

2 Tbl Sugar

1/4 tsp Ginger

6 Tbl Soy Sauce

6 Tbl Water

Cooking oil for frying

Make a marinade for the chicken wings by mixing together all the ingredients listed. Place the chicken and the marinade in a ziplock baggie for a minimum of 24 hours (the longer the chicken marinades, the better it is!) Fry the chicken wings in hot oil for about 8 minutes on each side. If you have a deep-fryer where the wings can be totally submerged, this works real well. Cook the chicken until it's browned nice, drain and enjoy!!