Best Queso EVAH!

contributed by Laurel Turner

1 box velveeta cubed

1 4oz package cream cheese

1 10oz can rotel..with or without chilis you decide

1 can cream of mushroom soup

combine all into a crockpot on low setting for 1 hour..stirring now and then to combine

meanwhile brown 1 package of hamburger or sausage and drain.

after the sauce has melded together add in the meat…stir to combine…

serve with tortilla chips!


Easy Chicken Dip

contributed by Julie Rider

2 box cream cheese

2 cans rotel original

2 cans chicken, drained

2 cans cream of mushroom

throw it all in the crock pot and wa-la!!!   serve with tortilla chips

Alison’s Pico Guacamole

contributed by Alison Alves

2 alvocados, cubed

one 11 oz pkg of cherry tomatos, diced

a handfull of cilantro, chopped up

1 jalapeno, seeded and diced

1 red onion diced

1 clove of garlic, minced

a liberal sprinkling of kosher salt

a sploosh of lime juice

mix all ingredients in large bowl, and then let em hang out in the fridge for 30 min, then devour!

Jalepeno Popper Dip

contributed by Beth Bruce from

2- 8 ounce packages cream cheese, room temp

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs

1/2 cup Parmesan cheese

1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Chunky Guacamole

contributed by Deb Curtis Reno

2 avocados, peeled, seeded, diced

1 med. tomato, seeded & chopped

1/2 c. green onion (or yellow), diced

1/4 c. picante sauce (I use Pace.)

1 t. lemon juice

1/4 t. salt.

Combine! Enjoy!

Todd’s Bacon Wrapped Jalapeño Popper Dip

by Todd Eby
6 packages of cream cheese
1 package of center cut bacon
… 1 tbs of cumin
1 tsp cayenne pepper
4 med jalapeño peppers
(diced up small and I left in the seeds for extra hot!)
1/2 med onion diced
1 tsp garlic
1 tsp salt
1 tsp chili pepper
1/2 cup of copped fresh cilantro
1 package of shredded medium cheddar cheese
1 cup of sour cream

I first laid out the bacon on a  cookie cooling rack and baked it in the oven till brown and crispy,
while the bacon was cooking I gently warmed up the cream cheese in a med-large (microwaveable) mixing bowl  and stirred often as it warmed up. Chopped up all veggies and set aside. once all of the cream cheese is warm and soupy — I then add in all of the chopped veggies and seasoning and stirred well. Crumble in cooled off bacon,  and stir in shredded cheese, sour cream and  finish by adding any additional seasoning to your liking.

I also separated out 1/3 of the batch and made an atomic hot batch with 2x the jalapenos and cyan pepper for a nice slow burn!!! LOL!

I like to eat the dip with “Mission Tortilla Strips.”

This recipe with set you back nearly $30.00! but will be plenty enough for 20 or 30 people.
and it saves incredibly well for a week of yummy snacking!  ; )


Homemade Vanilla Extract

contributed by Melonie Reynolds, from Paula Deen

3 Madagascar Vanilla Beans (or Mexican Vanilla Beans)
3/4 cup Quality Vodka (I use Belvedere)
Glass jar w/ tight fitting lid (I use my empty EVOO containers *pretty/pours easier)

1.) Split leaving ends attached and scrape vanilla beans. Place scraped beans and seeds in glass jar.
2.) Warm vodka (I use a sauce pan)
3.) Pour Vodka over beans
4.) Cool completely
5.) Screw cap on tightly, and shake bottle vigorously.
6.) Place bottle in a cool, dark place. Shake bottle vigorously once a week for at least 2-3 months. Store for up to 1 year (the vanilla will darken as it ages).

Note:  When you start to get low, just add another vanilla bean and some more vodka to your batch.  I have been using this for recipe for 3 years. Its worth the effort to get started!  I have already made 3 spare bottles for Christmas gifts.

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