1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
1/4 teaspoons Chili Powder
1/8 teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
1/3 cups Sour Cream

Green Onions

Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)

In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips.



3/4 cup semisweet chocolate chips
8 large marshmallows; cut in half
Graham crackers for dipping


Preheat oven to 450 degrees F.
In a small cast iron skillet, put chocolate chips in an even layer.
Arrange the marshmallows on top of the chocolate.
Bake in the oven for 6-8 minutes, until marshmallows are lightly browned.
Remove from the oven and let stand for 5 minutes.
Serve with graham crackers for dipping.



16 oz. cream cheese, softened
½ cup cooked and crumbled bacon
1 cup chopped rotisserie chicken
1 cup shredded pepper jack cheese
1 Tablespoon diced jalapeño, seeds removed
Preheat oven to 350. Beat cream cheese until smooth in consistency. Stir in the remaining ingredients and pour into an 8 inch baking dish. Sprinkle with paprika and bake for 20 minutes

taco dip bite sized cups



2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)
½ lb 90% ground beef
1 tbsp Tex-Mex Rub
3 oz shredded Colby & Monterey Jack cheese
¼ cup salsa
¼ cup sour cream
2 tbsp chopped fresh cilantro

Preheat oven to 400°F. Arrange phyllo shells on Large Sheet Pan. Cook beef and rub in 11- or 12-in. Skillet over medium-high heat 8 – 10 minutes, until beef is no longer pink. Drain. Using Small Scoop, divide meat mixture into phyllo shells. Sprinkle cheese over meat mixture. Bake 3 – 4 minutes or until cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro.

Yield: 30 servings

Cool & Creamy Chocolate Fondue



3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
Chocolate-Drizzled Cinnamon Chips (optional, see Cook’s Tip)

Cool & Creamy Chocolate Fondue
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.

2. To serve, spoon fondue into small bowl. Serve with fruit dippers and Chocolate-Drizzled Cinnamon Chips, if desired.

Yield: 16 servings of 2 tablespoons fondue (excluding Chocolate-Drizzled Cinnamon Chips)

Cook’s Tips  Chocolate-Drizzled Cinnamon Chips: Preheat oven to 400 deg F. Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker(R); microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set. Ground cinnamon can be substituted for the Korintje Cinnamon, if desired. Use the Apple Wedger to easily cut apples and pears into uniform wedges. Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown. If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

Cheese in the shape of a football



2 green onions, chopped
2 pkg (8 oz each) cream cheese, softened
1 pkg (8 oz) shredded sharp cheddar cheese
½ cup mayonnaise
3 tbsp Dijon Mustard Rub
½ tsp Worcestershire sauce
1 cup pretzel twists
1 stick string cheese (about 1 oz)

In Classic Batter Bowl, mix green onions, cream cheese, cheddar, mayonnaise, rub and Worcestershire sauce until well blended. Refrigerate, covered, 2 hours or until firm. Process pretzels in Manual Food Processor until coarsely chopped. Form cheese mixture into football shape on a platter; coat with pretzel crumbs. Cut string cheese in half lengthwise. Cut one of the halves into thirds crosswise. Arrange cheese on football to look like laces. Press down into cream cheese mixture. Serve with crackers and additional pretzels, if you’d like.

Yield: 30 servings

Home Made Salsa



Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld