Appetizers

[Chelsey]

1 can low or no-fat refried beans
1 container sour cream (regular, low or nonfat)
enough salsa to cover the sour cream
enough shredded cheese to cover the salsa
optional: top with diced black olives, diced jalapeno peppers

serve with chips

[Chelsey]

large flour tortillas
cream cheese
1 pkg taco mix
thin sliced tomato
sliced avacado
sliced olives
sliced green onion
slivered jicama

Stir the taco mix in with the cream cheese and a few dollops of sour cream. Spread the tortillas with the cream cheese mixture. Sprinkle with olives, onions and add slices of tomato, avacado, jicama or a combination. If you wish, you can also add a smattering of cilantro. Roll up and slice!

[Chelsey]

1 (8 ounce) can refrigerated
crescent roll dough
2 cups shredded mozzarella cheese
24 slices sliced pepperoni sausage
1 (14 ounce) can pizza sauce

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 On a large baking sheet, pinch the 8 crescent roll
dough triangles into 4 rectangles. Layer each rectangle with
6 pepperonis and even amounts of mozzarella cheese. Roll
tightly lengthwise and slice each into 4 or more pieces.
3 Bake in the preheated oven 12 minutes. or until golden
brown. Serve with pizza sauce for dipping.

[Chelsey]

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
2 green onions, chopped
6 ounces imitation crabmeat, diced
1 pinch salt
1 pinch ground black pepper

DIRECTIONS:
In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
To serve warm, heat in microwave for 3 to 4 minutes.

[Chelsey]

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
garlic powder to taste
1/2 cup shredded Cheddar cheese
3/4 pound fresh crabmeat
3 dashes hot sauce
Old Bay Seasoning TM to taste

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

[Chelsey]

1 C mayonnaise
1 C fresh Dungeness crab or snow crab (canned is acceptable, but fresh is best)
1 C artichoke hearts (chopped) (if using canned, purchase hearts packed in water, not oil)
1/2 cup + 2 tablespoons fresh Parmesan, shredded (NOT the kind in a can!)
1/2 C Swiss or Monterey Jack Cheese
1 teaspoon cayenne pepper
1 cup fresh spinach, chopped (or 1 pkg frozen chopped spinach, defrosted and drained)

Method:
Combine all ingredients, except for the tablespoons of Parmesan cheese, in an ovenproof baking dish. Bake at 350 degrees for 15 minutes. Remove, sprinkle with remaining Parmesan cheese, and bread crumbs (if desired) and return to oven until top is browned.

Serve piping hot with crostini or veggies.

[Chelsey]

1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper

Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

[Chelsey]

1 (8 ounce) package cream cheese, softened
1 pound extra-lean ground beef
1 (1.25 ounce) package taco seasoning mix
2/3 cup water
1/2 cup salsa
1 can refried beans
2 cups shredded Colby-Jack or Mexican-style cheese
1/4 cup chopped jalapeno pepper (optional)
Chopped fresh cilantro (optional)

Preheat oven to 350 degrees. Coat a 9 inch pie plate or a larger square casserole dish with vegetable oil spray. Press cream cheese evenly onto the bottom of the dish. Chill slightly until it’s stiff enough to easily spread the refried beans over it. Top with refried beans. In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water as directed on the package. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the beans. Sprinkle the cheese over the entire dish, and bake until the cheese has melted, about 20-30 minutes. Sprinkle with chopped fresh cilantro.

[Chelsey]

5 (12 oz) cans of chicken or cook your own and dice (about 2 lbs)
2 packages of cream cheese softened
1 jar of maries bleu cheese dressing (big one)
1 bottle (12 oz) hot sauce
3 to 4 pieces of celery diced

mix ingredients and either bake inthe oven at 375 for about 20 min in a covered bake pan OR cook on the stove top till ingredients are well blended together..

serve with tortilla chips or crackers

[Chelsey]

Soften one 8 ounce block of cream cheese, and spread it in the bottom of a 9x13 pan. Top that with one can of canned no bean chili and one can of finely diced green chiles. Cover all of that with shredded cheddar. Bake at 350 for 25 minutes or so, until it bubbles and the cheese is melted. Serve with Fritos or tortilla chips.