WHITE MEXICAN CHEESE DIP

Just how much white mexican dip can you eat at one time. One bowl, or two. It is so good that you scrape the bowl with your finger and lick it off to just get that last bite.
Now if you live close to a Sam's Club I have bought mine there in a big container for around $8.00 and it tastes just like the one you get in the restaurants. But not everyone belongs to Sam's or may not be near one so here is a recipe that works almost as good as the store bought kind.
 You may need to adjust the peppers if you like it mild or hot and with this dip it always goes back to being thick. Just take you a couple spoons full out and put in a bowl and heat in microwave or can use the whole bowl if you are like me. lol. Just don't be on a diet.
You can cut this recipe down as the cheese is sort of expensive to buy. You find it in the deli section of most stores and make sure not to use white cheddar as it will not melt good .If buying from the deli just don't let them slice it into slices but buy it in a block. The cheese sells for around $5.00 a lb. But this make a large amount. The peppers are around $.90 a can.

11/4 Lb.Block White American Cheese(Land Of Lakes Only). cut into 1-inch cubes
1/4 Cup Canned Greeen Chiles, diced, more or less
2 Pickled Jalapenos, (canned) chopped, more or less
1 oz. Pickled Jalapenos Juice, more or less
2/3 Cup Whole Milk or Heavy Whipping Cream
1/2 Cup Cold Water
Pinch of Cumin (optional)

Cut the cheese up in chunks and put in a microwave safe bowl. Add the rest of the ings. and stir good. Put in the microwave on hig for 5 minutes , stopping to stir after every minute.I would use a medium bowl as it may run over the top. It might look watery but keep stirring and it will come together. It will be runny. This makes a soup bowl full. After it sits for a while it will thicken up. So if you do not want to use all of it ,then get out around 2 spoons full and put in the microwave and stir after 30 seconds and it will get runny again. I would start out by not adding to much of the peppers to it at first.
If you want to add the cumin, I would get some out of the bowl and then stir some cumin in a small amount to see if you like the taste of it.You can add more after you taste it but don't burn your mouth. Make sure it is kept ref.
 If you want to keep it warm in the crockpot then wait just before serving it before making it. Serve with tortilla chips or can be poured over vegs.

CHICKEN SPREAD SANDWICHES

16 oz. Chicken Breasts, cooked and chopped   6 Soda Crackers, crushed
2 Tablespoons Sugar
1/8 Teaspoons Salt
1 Tablespoon Catsup
Miracle Whip, to your liking
Boil the eggs and chop. Wash chicken and then cook till done and then chop. Put the eggs and chicken in a medium bowl and then add enough miracle whip to make it the right consistency. Then add the rest of the ings. and mix together and put on sandwich bread. Makes a good sandwiches. Keep ref.

VEGETABLE BURGERS

2 Cups Quinoa, cooked
3/4 Cup Cheddar Cheese, shredded
1/2 Cup Low-fat Cottage Cheese
1 Medium Carrot, fnely grated
1 Cup Zucchini, squeezed
3 Eggs
3 Tablespoons All Purpose Flour
2 Green Onions, including the white part
1/2 Teaspoon Splenda or sugar
1/4 Teaspoon Ground Cumin
1/8 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
Olive Oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes 10 burgers.

COCONUT CHEESECAKE DELIGHT

1/2 Cup Butter or Marg, melted
1 Cup All Purpose Flour (I use Self-Rising if I don't have any All Purpose)
1 Cup Pecans, chopped
11/2 Cups Shredded Coconut
1/4 Cup Brown Sugar
2 Large Boxes Instant Coconut Pudding or 1 Coconut and 1 Cheesecake
4 Cups Milk
2 Cups Cool WHip

In a bowl, mix butter, flour, coconut, pecans and brown sugar. Spread evenly in a 9 x 13 pan that has been sprayed. Bake in a preheated oven for 25 minutes. Stir halfway through baking. You want it to crumble and not be one solid crust. Cool mixture. Mix pudding with milk and beat with mixer to combine. Fold in cool whip. Press 1/2 crumb mixture in the bottom of a glass baking dish and put the pudding over top of the crust. Spread  rest of cool whip over top of the pudding . Top with some shredded coconut and then the rest of the crumb mixture. Chill and serve. Keep ref.
 You can also make one layer of the coconut pudding using 2 cups of milk and then make another layer of the cheesecake pudding using 2 cups milk if using large boxes.Spread the coconut layer over the crust and then spread the cheesecake layer over the coconut layer. Can be combined or made into two separate layers.

EASY CHEESBURGER PIZZA

If your pizza crusts come 2 to a pack then this will make 2 pizzas.

1 Store Bought Pizza Crust, come 2 to a pack
1 Jar Pizza Sauce
1 Large Green Bell Pepper
1 Large Purple Onion
2 Roma Tomatos, sliced
1Lb. Ground Sirloin
1 Pack Mozzarella Cheese, shredded
1 1/2 Packs Cheddar Cheese, shredded

Dice up the onion and green pepper. In a skillet put in the sirloin meat. Do not crumble real small. Let fry and then drain. Add the green pepper and onion and let get soft. Place the pizza sauce on the store bought crusts.If using the canned pizza crust the put on a spraed pizza pan and let bake for 15 minutes and then add sauce. Next add the meat mixture. Then take the roma tomatoes and wash and dry them and then slice. Place these over top the meat mixture. This gives a roasted tomato flavor and is very good. Then add the mozzarella cheese. And last add the cheddar cheese. You want to add more cheddar then mozzarella cheese. Bake on 350 for 20 minutes. If you use ground chuck be sure and drain it very good.Very easy and good.

CADBURY EGG COOKIES

1/2 Cup Crisco Shortening (butter flavor)
1/2 Cup Unsalted Butter, softened
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs, beaten
11/2 Teaspoons Vanilla
1Teaspoon Baking Powder
1 Teaspoon Baking Soda 
1/2 Teaspoon Salt
21/2 Cups Flour
6 Tablespoons Cocoa Powder
1 Bag Cadbury Miniature Eggs (10oz. Bag)

 Preheat oven to 350 degrees. Pour Cadbury eggs into a gallon size zip lock bag and with a rolling pin, crush the eggs. Or you can leave them in halves. In a mixing bowl, cream the butter and both sugars until light and fluffy. Add the beaten eggs and the vanilla. In a separate bowl, mix dry ings. and slowly add them to the wet ings. Add the Cadbury eggs and beat just a couple of times. Drop 2" size balls onto a sprayed or parchment lined paper on a cookie sheet and bake for 8 minutes. Do not overbake these as they are supposed to be soft and more like a brownie.

FRIED TOMATO PASTE FOR SOUP FLAVOR

If you like soup like I do you are always coming up with a big pot and I love to put different types of veg. combos in mine. This soup is real good and frying the tomato paste gives the soup the best flavor. If you don't think it does then just make a small kettle and see if you like it.

1 Tablespoon Oil
1 Onion , diced
3Oz. Tomato Paste
1 Pepper
1 Cup shredded Cabbage
2 Shredded Carrots
3 Florets Cauliflower, chopped
1 Tablsepoon Chopped Basil
1 Cup Beef Broth
Salt to taste

In a medium skillet heat the oil and fry the onion until it turns light brown. Add the tomato paste and fry stirring occasionally, scraping the bottom  of the skillet, until it starts to stick.. Take out and put in a medium kettle for making soup in. Add water, the vegs.and the onion tomato mixture, the basil and bring to a boil. Reduce to low heat, and cook for 25 minutes.