Buffalo Chicken Dip

2 cups shredded chicken
2 cups cream cheese
1 c ranch dressing
3/4 c hot sauce

Mix cream cheese and hot sauce together well. Add ranch dressing. Add chicken and 1/2 c of cheddar. Pour into oven-safe dish and sprinkle with rest of cheese. Bake 35-40 min. at 350. Serve with chips or bread or crackers.

Baked Potato Dip

8 oz sour cream
8 oz WHIPPED cream cheese
2 c. shredded cheddar cheese
1 package real bacon bits
1 package dry ranch dressing mix
chopped chives (optional)
1 loaf hawaiian bread

Mix all ingredients in a bowl. Scoop out middle of Hawaiian bread to make bread bowl for dip. Cover with foil and bake in 350 oven for 2 hours. Eat with crackers and scooped out bread.

Heath Crunch Caramel Dip

8 oz cream cheese, softened
1 c brown sugar
2 tsp vanilla
heath bar toffee pieces

Combine all ingredients and chill. Serve with granny smith apples

Corn Dip

2 cans Mexi or Fiesta corn, drained
1 c sour cream
1 c mayo
2 c shredded cheddar cheese
1/2 c chopped green onions
1 can chopped green chilies
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
1/8 tsp garlic powder
2-3 jalapenos, or to taste

Mix together and chill. Serve with fritos, crackers, etc.

Healthified Spinach and Artichoke Dip

4 c. fresh spinach, cooked, drained, chopped. OR 1 box frozen spinach cooked, drained, chopped.
8 oz. 1/3-less-fat cream cheese, softened
1/4 c reduced fat mayo
4 T shredded parmesan cheese
1/4 c skim milk
2 cloves of garlic minced
1 tsp dried basil
1 can (14 oz) artichoke hearts, drained and chopped

1. Preheat oven to 350. Spray 9 inch pie plate with nonstick spray
2. In large bowl, stir cream cheese with spoon until soft. Add mayo, 3 T. of cheese, milk, garlic, basil until well blended.
3. Add spinach and artichokes, stir.
4. Spread in pan and sprinkle with remaining cheese.
5. Bake 20-25 minutes or until thoroughly heated. Serve with raw veggies or crackers.

My Mother's caramel icing...

1 stick butter
1 c. brown sugar
Melt over low heat and let boil for 2 minutes, stirring constantly.
Remove from heat and add 1/4 c. milk.
Bring to boil again. Remove from heat and add
1 t. vanilla
1 box confectioners sugar, sifted.
Mix well. Add more milk if icing gets to hard to spread.

Mrs. Hugh Allen

German Beef Stew

• 1 pound round roast or steak, trimmed and cut in 1-inch cubes
• 2 tablespoons flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes, (14.5 oz) undrained
• 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks
• 1/2 cup frozen corn (optional)
• 1 medium onion (optional)
  
• 1/4 cup sherry (or any type vinegar)
  
• 1/4 cup dark molasses (or 2 T brown sugar)
  
• 1 cup beef broth, bouillon, or water

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine vegetables, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

Joan's Cornbread

Mix together:
One Box Jiffy Cornbread
1 Can Cream Corn
1 Stick Butter
2 Eggs
8 ounces Sour Cream
Add last:
1 Can Regular Corn, drained

Set oven at 350 Degrees. Select an 8 X 8 baking pan. Grease pan well. Combine first five ingredients, then add drained corn. Pour into prepared pan and bake 45-60 minutes in a 350 degree oven. This recipe can be doubled. Yummy covered dish recipe.