EASY CHEESE BALL

Julie Baldwin, Devin Baldwin, Recipe #21 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans

DIRECTIONS
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve. Yum!

7 LAYER DIP

Melissa Giles, Briant Giles, Recipe #4

In square pan, layer in this order:
Refried beans
Sour Cream
Shredded CheesE
OlivesAvocados (can dice them thin and mix them in with the sour cream if you want)
Salsa
Diced Tomatoes
(and a little more Shredded Cheese for the top)
Cool.

Dip using toritlla chips.
This is my favorite dip ever!!!

VELVEETA ZESTY CHILI DIP

Kat Baldwin, Kyle Baldwin, Recipe #4

Ingredients:
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) chili with beans

MIX all ingredients in 2-qt. microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir until well blended.
SERVE with tortilla chips or assorted cut-up vegetables.

Prep Time:5 min
Total Time:10 min
Makes:4-1/2 cups or 36 servings, 2 Tbsp. each

This works great in a crock pot.

CHEESY HOT CRAB AND RED PEPPER SPREAD

Alan Olsen, Recipe #4

Ingredients:
1-1/2 cups Milk
Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) Neufchatel Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red pepper, chopped
1 small onion, finely chopped
1 can (6 oz.) crabmeat, drained.
WHEAT THINS Crackers

Make It: PREHEAT oven to 375°F.
Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended. SPREAD into 9-inch pie plate. BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve hot with the crackers.

Kitchen Tips: Make Ahead, prepare spread as directed, but do not bake. Cover and refrigerate up to 2 days. When ready to serve, uncover and bake as directed, adding 5 min. to the baking time or until heated through. Top with the reserved 1/2 cup mozzarella cheese, then serve as directed.
Serving Suggestion: Prepare spread as directed. Serve with WHEAT THINS Toasted Chips Multi-Grain.
Makes 3 cups spread or 24 servings,
2 Tbsp. spread and 12 chips each.

JALAPENO JELLY

Marjean Siddoway, Recipe #1

One Batch:

3 JALAPENO PEPPERS
4 BELL PEPPERS (USE RED IF YOU WISH)
1 CUP VINEGAR
5 CUPS SUGAR
1 BOTTLE OF LIQUID PECTION

Remove seeds and grind using fine blade, use all juices
Slowly boil all ingredients 10 minutes.
Remove from heat and add pection and boil hard 1 minute.
Put in jars.
Process 5 minutes
One batch makes five 8 oz. jars

NOTE: MAKE 2 BATCHES IF YOU WANT
IF YOU WANT IT MORE LIQUID FOR SYRUP,
YOU CAN PUT ALL INGREDIENTS IN A FOOD PROCESSOR