BACON JALAPENO FRY SAUCE

BACON JALAPENO FRY SAUCE 1/2 cup mayonnaise 1/4 cup ketchup 2 tablespoons cooked crisp bacon, minced 2 tablespoons fresh jalapeno, minced Mix all ingredients together and serve immediately. Use as a dip for fries or onion rings or as a spread for sandwiches and burgers.

CROCK POT CHEESY CUBAN DIP

CROCK POT CHEESY CUBAN DIP 1 c. shredded pork 1 c. ham, chopped 1/3 c. pickles, chopped 1 c. swiss cheese, shredded 8 oz. cream cheese 2 tsp. dijon mustard Mix all of the ingredients in a 2 qt Crock Pot and cook on low for 2-3 hours or on high for 1 hour. Stir until the dip is smooth and the cheeses are evenly distributed. Serve with crackers and bread.

BACON RANCH CHEESY BREAD

BACON RANCH CHEESY BREAD 1 Large French or Sourdough Loaf - sliced in half, lengthwise 1/2 Cup Unsalted Butter - room temp 1 (1oz) Package Dry Ranch Dip Mix (I use half the package for a more mild ranch flavor) 1/2 Lb. Cooked Bacon - chopped 2 Cups Shredded Mozzarella Cheese 1 Cup Shredded Mild Cheddar Cheese Preheat oven to 375°F Place bread on large baking sheet. Mix butter and dry ranch dip until combined. (use 1/2 package for lighter ranch flavor or whole package for a strong flavor) Spread mixture onto bread. Top evenly with chopped bacon. Mix mozzarella and cheddar cheeses. Layer cheese on top of bacon. Bake for 10 minutes or until cheese is melty. Broil on high for 2-3 minutes to brown top. Slice and serve.

MISSISSIPPI SIN DEVILED EGGS

MISSISSIPPI SIN DEVILED EGGS 1 dozen hard-boiled Eggs, peeled ½ c Mayonnaise 2 oz. Cream Cheese 1/4 c diced Ham 1/4 c diced Cheddar Cheese 1/8 tsp Hot Sauce Salt to taste Paprika for garnish Cut eggs in half and remove yolks placing them in a medium-sized bowl. Add mayonnaise and cream cheese to the egg yolks and use an immersion blender to puree them until the mixture is smooth. Add diced ham and diced cheese to the mixture and stir together. Add hot sauce and salt to taste. Place the mixture in a piping bag and pipe bag into eggs. If you don't have a piping bag you can use a spoon to fill the eggs. Garnish with paprika.

CHORIZO QUESO FUNDIP

CHORIZO QUESO FUNDIP 2 teaspoons vegetable oil ½ cup chorizo, cooked and crumbled or chopped 2 tablespoons white onion, diced 2 tablespoons green bell pepper, diced 2 tablespoons red bell pepper, diced 2 tablespoons fresh cilantro, chopped 1 jalapeno, seeds removed finely diced 1 teaspoon chili powder 1 1/2 cup pepper jack cheese, shredded 1 1/2 cup sharp cheddar, shredded 1 lime wedged 1 plum tomato, seeds and pulp removed, diced Tortilla chips Heat medium cast iron skillet or some other over-safe pan over high heat. When hot, add vegetable oil. Add chorizo, white onion, green bell pepper, red bell pepper, cilantro, jalapeno and chili powder. Sauté until soft, approximately 2-3 minutes. Remove from heat. Heat oven broiler to high heat. Sprinkle cheese evenly over chorizo and vegetable mixture. Don’t attempt to stir it, it will get clumpy. Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly. Remove and top with the juice of one fresh lime, diced tomatoes, and additional cilantro, if desired. Serve with tortilla chips!

WARM & CHEESY CRACK DIP

WARM & CHEESY CRACK DIP 8 ounces cream cheese, softened 1 (1-ounce) package Ranch dressing mix 1 (3-ounce) container prepared bacon bits 2 cups cheddar cheese, shredded (plus extra for garnish) 16 ounces sour cream Thinly sliced green onion, for garnish Preheat oven to 400 degrees. In mixing bowl, combine all ingredients; mix well. Transfer to a 2-quart baking dish and cover with aluminum foil. Bake for 25 to 30 minutes or until hot and bubbly. Removed from the oven, uncover, and top with more shredded cheddar cheese and green onion for garnish. Serve warm. NOTES Instead of prepared bacon bits, you can also use 6 to 7 strips of bacon cooked crispy and crumbled

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche 9 inch frozen pie crust 1/2 cup cream cheese, room temperature 2 jalapenos, diced (deseed for less heat) 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well) 3 slices bacon, cooked crisp and coarsely chopped 1/2 cup whipping cream 1/2 cup half-and-half 5 large eggs 1 teaspoon paprika salt 1/2 cup shredded cheddar cheese optional-light sour cream Preheat oven to 400 degrees F Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes Bake it for 10 minutes Remove the crust and lower the oven temperature to 350 degrees While the crust is hot, spread the cream cheese all over the bottom as evenly as possible Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on) Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling Beat the eggs together in a bowl Add the hot cream mixture to the eggs, whisking constantly to combine Add the paprika, salt and bacon Pour into the crust and bake for 30 minutes Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes) Cool slightly before serving Optional-serve with light sour cream