CHILI-CHEESE BEAN DIP

1 Small Can CHili Con Carne
1 Can Refried Beans
1/2 Cup Sour Cream
Few Dashes Red Pepper Flakes
4 oz. Velveeta Cheese

Mix beans and chili together in a blender or a food chopped. Mix until well blended and smooth. Add sour cream, red pepper flakes and cheese. Heat in microwave until heat through and the cheese is melted. Serve with tortilla chips.

STREAK-FREE FLOOR CLEANER

I am putting this on here for my use. I have not tried this yet to see if it works. If you try this just do a small space.

1 To 2 Squirts of Gentle Liquid Dishwasher Soap
1/2 Cup White Vinegar
1 Bucket  Warm Water about a gallon
Mix and dip mop in this. Make sure you wring out all the water you can get. It will leave your floor streak free.

CHOCOLATE CHIP COOKIE DELIGHT

1 Roll (161/2oz.) Refrigerated Chocolate Chio Cookie Dough
1 Box (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
1 (16oz.) Bowl Cool Whip
3 Cups Cold Milk
1 Pack (3.9oz.) Instant Chocolate Pudding Mix
1 Pack(3.4oz.) Instant Vanilla Pudding Mix
11/2 Cups Chopped Pecans
1 Bag Mini Choc. Chips

Let the cookie dough stand at room temp. for 10 minutes to soften. Press into a sprayed 13 x 9 cake pan. I like to use a glass one. Bake at 350 for 15 minutes or until golden brown. Do not let scorch. Cool. Make sure it is good and cool. In a large bowl beat the cream cheese and powdered sugar until it is smooth. Fold in 13/4 cups whipped topping. Spread this over the cooled crust. In a large bowl wisk milk and both pudding mixes. Let set until it is soft-set and spread over the cream cheese mixture. Top with remaining whipped topping. Sprinkle with nuts and choc. chips or curled hershey choc. candy bar. Cover and ref. for 8 hours or overnight until firm. Keep ref. Cut in bars and serve.

CHEESECAKE BALL

1 Oz. Butter, real butter, softened
8 oz. Cream Cheese, softened
1 Cup Powdered Sugar
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
1/2 Cup Pecans, chopped
1/2 Cup Mini Choc. Chips

Beat the first 5 ings. together and then stir in nuts and choc. chips. With a spatula push the mixture into a ball. Cover and chill for 6 hours. Put on a platter and serve with graham crackers or choc. graham crackers or choc. sticks.

PINEAPPLE CREAM CHEESE DIP

1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
11/2 Cups Cool Whip
1 Small Can Pineapple Juice
Lemon for juice

In a bowl put the softened cream cheese and add the powdered sugar. Mix well. Add the cool whip and beat until smooth. Slice a lemon in half and remove seeds. Add the juice from it. Then add enough pineapple juice to your liking. Add a little at a time so it will not be runny. Just taste and add the amounts of lemon juice and pineapple juice. Stir good. Put in a bowl. Keep ref. Serve with apples, pineapple chunks, strawberries and grapes.

HOT DOG BUNS BREAD STICKS

1 Pack Hot Dog Buns, split and ends cut off
Melted Butter
Parmesan Cheese
Onion and Garlic Salt
Garlic Powder
Minced Garlic

For the garlic spread:
Melt the butter and put on the buns. Add some garlic salt or powder and then the onion powder on top of the butter.Add some minced garlic. Put some parmesan cheese on top of this and if you like you can also put some mozzerala cheese on top of this. Put in over and let brown and get crispy. You can buy some pre-made garlic spread and put on them and then add the cheese.

PESTO AND CHICKEN PASTA

6 Oz. Bowtie Pasta
1 Lb. Cooked Chicken, cubed
1 Pack Pesto Mix or 2 Tablespoons Pre-made Pesto
1 Can Cream of CHicken
1/2 Cup Half and Half or Heavy Cream
Parmesan or Ramano Cheese

Bring a large pot of water to a boil. Cook pasta according to directions. Cook your chicken, can add some seasoned salt or Mrs. Dash. Make sure it is done and then cut it into cubes. If using the pesto mix make it up. Then put it in a kettle or skillet and add the cream of chicken soup. Mix well and let it get warm and then add the cream and the chicken. Cook and stir good. Let simmer and then add the cooked and drained bowtie pasta. Top with the parmesan or ramano cheese.