Queso Dip

By: Angie Frey

1/2 lb. Velveeta Cheese

1 can pinto beans

1 tomato- cut up into small pieces

1/2 green pepper or a few jalapeños- chopped very small

2 Tbsp. chopped onion

1 Tbsp. salsa

Combine over low heat until cheese is completely melted

Taco Dip

By: Jennie Jussaume

Ingredients:

1 can chili with beans

1 can chili without beans

1- 8 oz package cream cheese (softened)

1 bunch scallions chopped

1 package shredded cheddar cheese

Method:

Mix both cans of chili and scallions in a bowl. Spread the cream cheese in bottom of an 8 or 9 inch baking dish. Top with chili mixture and then the cheese. Bake at 350 degrees until the cheese is melted (approx. 15 minutes). Serve with tortilla chips.

*For extra spice, add some hot sauce to the chili mixture.

Cinnamon Roll Sugar Cookies

Prepared By: Angie Frey

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Makes 6 dozen

Chicken Salad Tea Sandwiches with Smoked Almonds

Prepared By: Tracy Ostler

Yield: Makes 24 tea sandwiches Ingredients: 3 cups chicken broth or water 2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved 1 cup mayonnaise 1/3 cup minced shallot 1 teaspoon minced fresh tarragon leaves 24 very thin slices homemade-type white bread 1/2 cup finely chopped smoked almonds (about 2 ounces) Preparation: In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

I also added about 1/3 cup grapes.

Shortbread Cookies

Prepared by: Jennie Jussuame

Ingredients:

1 cup butter (softened)

¾ cup confectioner’s sugar

½ teaspoon vanilla

pinch of salt

2 cups flour

Method:

Cream butter, add sugar a little at a time and mix well. Add the remaining ingredients and mix well. **The dough will be somewhat crumbly, but if you use your hands, it should stick together. If it does not stick together, add more butter*

Roll out dough so that it is ½ inch thick. Use a cookie cutter to cut out cookies. Stick each cookie in the center with a fork. Bake at 350 degrees for 20 to 25 minutes or until they are light brown.

Loaded Potato Chowder

Prepared by: Emily Colon

3 Large baking potatos

3 1/2 cups milk, divided

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions w/ tops

4 oz cheddar cheese, grated

1 1/2 tsp salt

1/2 tsp coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or broccoli

1.) Slice potatoes in half lengthwise; place in a covered baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on high for 11 minutes. Remove baker & move center potatoes to ends of baker and outer potatoes to center. Cover & microwave on high 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave and coarsely mash potatoes.

2) Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on high 3-5 minutes or until mixture is hot. Slice green onions.

3) Grate cheddar cheese over chowder. Add green onions, salt & pepper and mix. Serve with toppings, if desired.

Cheesy Tortilla Soup

Prepared by: Barb Dahl

Ingredients:

1 envelope chicken fajita seasoning mix

1 lb boneless skinless chicken breasts, diced

2 Tablespoons vegetable oil

1/2 cup chopped onion

1/4 cup butter, cubed

1/3 cup all purpose flour

2 cans chicken broth

1/3 cup canned diced tomatoes with chillies

1 cup cubed process cheese (Velveeta)

1-1/2 cups (6 ounces) shredded Monteray Jack cheese, divided

1-1/2 cups half and half

Guacamole

1/2 cup shredded cheddar cheese

tortilla chips

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup monteray jack; cook and stir until cheese is melted. Stir in cream and reserved chicken heat through (do not boil). Garnish with guacamole, cheddar cheese and remaining Monteray Jack cheese; add tortilla chips.