Callie's Sausage Dip

1 pound Italian sausage
8 oz cream cheese
1 can Rotell

Cook sausage
Add sausage, Rotell, and cream cheese to crock pot. Heat and stir until cheese melts and everything mixes nicely. Serve with crackers or chunks of French Bread.

7 Layer Bean Dip

1 can refried beans
Pkg Taco Seasoning
Sour Cream
Green Taco Sauce
Shreded lettuce
Shredded cheese
Diced tomatoes
Sliced olives
Chopped green onions

Mix beans with taco seasoning and spread on platter.
Mix sour cream with green taco sauce and spread over bean mixture.
Add:
lettuce
cheese
tomatoes
olives
green onions

You can also add a layer of guacamole.

Callie's Guacamole

2 avacodos
one tomato cut up
a little bit of onion
a blob of sour cream
garlic salt
lime juice
lemon juice

I kind of just do it all to taste if you have the desire to make fresh salsa that is good in there in place of the tomato and onion. I found out that if you leave the pit from the avocado in with the already made guacamole that it doesn't go brown as fast!

Caramel Dip

From the kitchen of Callie Hodges
2 Cubes butter
2 cups brown sugar
1 can sweet and condensed milk
1 cup light kayro syrup!

Holly's Bean Dip

1 large can refried beans
8 oz cream cheese
2 cups salsa

Heat refried beans on stovetop, add cream cheese until completley mixed. Remove from heat and add salsa. Serve with tortilla chips.

You can also add:
Grated cheese
Taco Seasoning depending on your taste

Cheesecake Tarts

Cream Together:
1 8oz. pkg. cream cheese
1/4cup sugar
2 eggs
1 Tbspn. lemon juice

Nabisco Vanilla Wafers

Line a muffin tin with cupcake liners. Place a Nabisco Vanilla Wafer in bottom of a cupcake liner.Fill 2/3 full with cheesecake mixture. Bake at 350 for 10-15 minutes. Cool and refrigerate. Just before serving, remove wrappers and drop a spoonful of canned pie filing in center of each tart. Makes 18-20 tarts.

Sweet Chex Mix

9cups Corn Chex
9 cups Rice Chex
7 cups Golden Grahams
1 1/2 cups sliced almonds
1 cup coconut
2 cups sugar
2 cups Karo Syrup
1 1/2 cup butter
1 tspn. vanilla

In large bowl combine all cereal, almonds, and coconut.
On stove top combine sugar, Karo Syrup, butter, and vanilla. Boil for 2 1/2 minutes. Pour over other mixture.

Lemonade Fruit Dip

6 oz. can Frozen Lemonade
1 can water
1/2 cup sugar
12 oz. Cool Whip

Combine lemonade, water and sugar in medium saucepan and boil until they thicken slightly. (This will foam a lot while cooking, so be sure to use a large enough pan.) Cool. When cool, stir in Cool Whip. Chill.

Fruit Dip

8 oz. softened cream cheese
1/2 cup Cool Whip
1/2 cup marshmallow creme
2-3 drops red food coloring

Combine and mix well. Chill.

Lemon Fruit Dip

3.4 oz pkg Instant Lemon Pudding (not the meringue kind)
mix as you would for pudding using ONLY 1 cup milk
3/4 of a 12 oz. can Frozen Orange Juice concentrate
8 oz. Cool Whip

Mix all together. Chill.

Peanut Butter Caramel Dip

8 oz. softened cream cheese
1 cup Peanut Butter
1 cup Caramel ice cream topping

Cream the cream cheese, add caramel and peanut butter. Great with apple slices.

Cranberry Salsa-From the kitchen of Scarlett Gustin

1 lb. fresh cranberries, rinsed and chopped
1 cup sugar
2tspns. orange zest
3 medium size oranges, peeled and chopped
3 granny smith apples, peeled and chopped
2-3 serrano chilis, seeded and diced
1 bunch Cilantro, chopped
1 bunch green onions

Chop and dice to texture preference (a food processor comes in handy here!). Mix all ingredients together and chill any length of time. Served best at room temperature with chips or on turkey.

Fresh Peach Salsa-From the kitchen of Ivette Schulkins

3 firm peaches
1 Tbspn. lemon juice
2 ripe tomatoes
6 green onions
1 Tbspn. chopped jalapeno peppers
1 Tbspn. coarsely chopped cilantro
6 Tbspns. vinegar
12 Tbspns. extra virgin olive oil
2 Tbspns. honey

Blanch peaches in boiling water and remove skin. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Blanch tomatoes in boiling water, then peel and seed. Cut into medium strips. Combine peaches and tomatoes. Add onion, peppers, and cilantro. Mix well.
Whisk together oil, vinegar, and honey and pour over other ingredients.

Texas Caviar-From the kitchen of Scarlett Gustin

Drain and Rinse:
2 15 oz cans Black Eyed Peas
1 15 oz can Black Beans
1 15 oz can Homini
1 15 oz can Diced Tomatoes

Add:
1 small can diced green chilis
1 green pepper, seeded and diced
1-2 cloves minced garlic
1 bunch of Cilantro, chopped
1 bunch of green onions, chopped
1 8oz bottle Italian Dressing
Salt and Pepper to taste

Mix together in a large bowl and marinate overnight. Serve with tortilla chips.

Variations-Olives, Garbonzo beans, all kinds of beans work.

Chex Mix

Wisk together:
1/2 cup oil
1 pkg. ranch dressing mix

Combine:
8 cups Crispix cereal
4 cups rice Chex cereal
4 cups corn Chex
2 cups pretzels
2 cups peanuts

Stir together, pour first mixture over cereal mixture. Spread on cookie sheet and bake at 350 for 20-25 minutes. Let cool completley and add M and M's

Chex Muddie Buddies

8 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tspn. vanilla
1 1/2 cup powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter, and butter in one-quart microwavable bowl. Microwave on high for 1-1 1/2 minutes or until smooth. Be sure to stir often so the mixture doesn't burn.
Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated. Pour powdered sugar over cereal, place lid on bowl and shake so that all pieces are coated well. Spread on wax paper to cool. Store in airtight container.

6 Layered Mexican Dip

1 can refried beans

Mix:
2 mashed avacodos
2 Tbspn. lemon juice
1/2 tspn. salt
1/2 tspn. pepper

Mix in seperate bowl:
1 pt. sour cream
1 pkg. taco seasoning

Grated cheese
1 jar picante sauce or salsa
1 can sliced olives

Layer refried beans, avacado mix, sour cream mix. Top with cheese, picante sauce or salsa, and olives. Serve with tortilla chips.