BigMama's Mississippi Sin Dip

1 loaf french bread
8 oz. container of french onion dip
4 oz. can green chiles, drained
1 package of bacon bits
2 cups grated cheddar cheese
8 oz. package of cream cheese, softened

And yes, all this cheese makes it seem very fattening, but think of all the calcium!

Plus, the bacon bits provide some protein.

Anyway, cut out top of french bread and scoop out insides. Mix all other ingredients together in a large bowl. Put the dip inside the loaf of french bread and put the top of bread back on. Wrap the whole thing in foil and bake 1 hour at 350. I personally love this served with Fritos Scoops, but it would be great with crackers too.

Bunco Buns

1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

Cherry Limeade Punch

1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Spinach Dip

1 pkg frozen spinach
8 oz cream cheese
8 oz Monterrey jack cheese
6 oz Parmesan cheese
1 can Rotel

Cook the spinach according to package. Add cheeses and melt in microwave for 3-5 minutes until liquid form. Add rotel and mix together. Serve with crackers or bagel chips or melba toasts.

Mixed Berry Punch

INGREDIENTS

1 (12-ounce) package frozen mixed berries, thawed
1/4 cup sugar
1 bottle Ginger ale (I use Rasberry)
DIRECTIONS

In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add ginger, stirring gently to combine.

Summer Pitcher Punch

2 c. orange juice
2-6 oz. cans frozen lemonade concentrate,
undiluted
26 oz. lemon-lime carbonated beverage
Ice cubes

Mix orange juice with lemonade concentrate in large pitcher; stir until dissolved. Pour carbonated beverage in slowly. Stir slightly to mix fruit juices. Add ice cubes. Serve garnished with mint leaves, if desired.

YIELD: Approximately 7 cups

Cranberry Party Punch

3 cans frozen lemonade
1 qt. cranberry juice cocktail
1 qt. dry ginger ale
1 can frozen orange juice
1 orange, sliced thin

Mix lemonade with water according to can directions; place in ice trays. Freeze as cubes. Mix cranberry juice cocktail, ginger ale, and orange juice together in punch bowl. Top with orange slices. Place lemonade cubes in punch when ready to serve.

YIELD: 20 servings

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Sausage Cookies

1 lb. reduced-fat sausage
2 c. biscuit mix
¼ c. Jalapeno peppers, chopped

½ c. milk
3 c. Colby Jack cheese, grated

Preheat oven to 350°F.

Cook sausage, crumbling into small pieces. Drain. Add peppers and biscuit mix. In a separate container, melt cheese. Add milk. Combine with sausage mixture. Knead mixture and roll to approximately ¼” thick. Cut into 2” circles. Bake at 350°F for 15 minutes. Can be frozen and used as desired.

YIELD: 45 - 50 cookies

Chex Party Mix

6 tbsp. butter, melted
2 tbsp. Worcestershire Sauce
1½ tsp. seasoning salt
¾ tsp. garlic powder
½ tsp. onion powder
3 c. Corn Chex

3 c. Wheat Chex
3 c. Rice Chex
1 c. nuts
1 c. pretzels
1 c. bagel chips

Preheat oven to 250°F.

Combine butter, Worcestershire Sauce, seasoning salt, garlic powder, and onion powder in a small bowl. Set aside.

Mix Chex cereals, nuts, pretzels, and bagel chips in large baking pan. Pour butter mixture over cereal mixture and toss to coat. Spread cereal mixture in a single layer and bake for one hour, turning every 15 minutes. Remove from oven and place on paper towels to cool. Cool thoroughly. Serve in a bowl or store in a plastic resealable bag until ready to serve.

YIELD: Approximately 30 servings

Mom's Cheese Ball

8 oz. grated Colby-Cheddar cheese
4 oz. grated Monterey Jack cheese
8 oz. cream cheese, softened
2 tbsp. grated onion

½ tsp. cayenne pepper
½ tsp. garlic powder
½ cup pecans, finely chopped
2 tbsp. parsley, finely chopped


Mix cheese together. Add onion, pepper, and garlic powder. Mix thoroughly. Form cheese mixture into two balls. Roll ball in chopped nuts and parsley. Serve with assorted crackers.

YIELD: 2-3” cheese balls or
1-5” cheese ball


I would suggest that you make this two days before you plan to serve it. Another option is to roll the cheese ball in paprika and parsley. (This is always festive during the Christmas season.)