Hot Wing Dip

Everything is in the dip.  And very easy to make.  I, personally, thought it was a bit too hot, but everyone else disagreed.  They all loved it!

This makes quite a large recipe, so you could easily half it.

• 1 (8-oz.) pkg. cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup hot sauce
• 2 1/2 cups shredded cooked chicken (I used canned chicken)
• 2 cups (8-oz.) shredded provolone cheese
• Celery, carrots and crackers

In a large bowl, beat cream cheese, sour cream, salad dressing and hot sauce until blended.  Stir in chicken and cheese.

Transfer to a greased 2-qt. baking dish.  Cover and bake at 350 degrees for 25 to 30 minutes or until hot and bubbly.  (I would think this could be microwaved also)

Serve warm with celery, carrots, or crackers.

Makes 6 1/2 cups.

“God has two dwellings, one in heaven and the other in a meek and thankful heart.”

Ranch Sausage Cups

Very quick and easy appetizer to make.  And very delicious!

• 1 pound cooked sausage, crumbled and drained well
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded sharp Cheddar cheese
• 1/2 cup chopped pimientos, drained
• 1 cup Ranch dressing
• 1 pkg. wonton wrappers

Combine first 5 ingredients and mix well.  Spray muffin tins with cooking spray.  Place wonton wrappers in muffin tins and bake at 350 degrees for 5 minutes or until golden brown.  (They brown quickly.)  Remove wrappers from oven; fill with sausage-cheese filling and bake 5 to 10 minutes more.

“If God controls you on the inside, you’ll be genuine on the outside.”

Olive-Cheese Sandwiches

This is totally addicting!

• 3/4 cup mayonnaise
• 1/2 cup drained and chopped pimiento-stuffed Spanish olives
• 16 oz. Cheddar cheese, shredded
• Pumpernickel bread

Mix together mayonnaise, olives and cheese.

Cut crusts from bread and cut each piece diagonally into quarters, creating triangles.  Spread each triangle with cheese mixture.  Garnish with sliced olives, if desired.

Makes 36 appetizer servings.

Try making grilled cheese sandwiches with this.  Delicious

“When we put our cares into God’s hands, He puts His peace into our hearts.”

Shrimp and Artichoke Dip

Shrimp, Cheddar and Parmesan!!  Yum.  Serve with tortilla chips.

• 1 cup shredded Cheddar cheese
• 1 cup grated Parmesan cheese
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic salt
• 1/2 cup mayonnaise
• 1 cup cooked, peeled and chopped shrimp
• Paprika, for garnish, opt.

Preheat oven to 350 degrees.

Mix everything together in a bowl.  Put in baking dish, sprinkle with paprika, and bake for 20 minutes, or until bubbly and lightly browned.

“God’s love is abundant.”

Mexicali Cheese Ball

With all the parties this time of year, this is the perfect holiday hors d’oeuvre.  So easy to make and way better than any store bought cheese ball.

• 2 cups shredded pepper Jack cheese
• 8 oz. cream cheese, softened
• 3 tablespoons salsa
• 2 tablespoons minced fresh cilantro
• 1 garlic clove, minced
• 1/2 cup blue corn tortilla chips, crushed

Process all of the ingredients (except tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute.  Transfer the cheese mixture to the center of a large sheet of plastic wrap.

Holding the corners of the wrap in one hand, twist the cheese with our other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose).  Refrigerate until firm, about 3 hours.  (The cheese ball can be refrigerated for up to 2 days.)  Once the cheese ball is firm, reshape it as necessary into a smooth sphere.  Unwrap the cheese ball and roll it in crushed tortilla corn chips.  Let it sit at room temperature for 15 minutes before serving.

Serves 15 to 20.

“When I’m thinking about an answer while others are talking – I’m not listening.”