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INGREDIENTS

• 1 (8ounce)package light cream cheese
• 1 cup light sour cream
• 3/4 cup light mayonnaise
• 1 lb lean ground beef
• 1 envelopelow-sodium taco seasoning
• 1 (8ounce)can tomato sauce
• 1/2 cup medium salsa, to taste
• 1 dash Tabasco sauce
• 1-2 cup iceberg lettuce, chopped medium
• 1-2ripe tomato, diced medium
• 1/2 cup sliced black olives(approx)
• jalapenos , diced,to taste
• 2 cups shredded cheese, of your choice (I use sharp cheddar and jack)

DIRECTIONS

1. Mix first three ingredients well (I use my mix-master), spread in layer on a round serving plate and chill in fridge for at least 30 minutes.
2. Fry ground beef and drain, on low heat add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool.
3. Spread cooled meat mixture over cream cheese mixture to cover.
4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
5. Top it all off with the cheese and serve with tortila or nacho chips.
6. I usually make this at night for the next day.
7. Be prepared, it goes fast!

INGREDIENTS

• 1 lb Velveeta cheese
• 1/2-1 cup salsa

DIRECTIONS

1. Cut the cheese up into 1 inch cubes.
2. You can either put them in a bowl and use the microwave or just dump them in the crock pot.
3. If using the microwave melt the cheese, stir in the salsa and heat for another minute.
4. In the crockpot pour the salsa on the cheese cubes and stir after it has cooked for 10 or 20 minutes on low.
5. I usually make a double recipe and keep the other half in the fridge after its cooked for snacking at home.

INGREDIENTS

• 3-4 large shallots
• 3/4 cup fat-free chicken brothor low-fat chicken broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 5 lbs yukon gold potatoes
• 4 ounces fat free cream cheese, softened
• 1 cup half-and-half
• 1 teaspoon baking powder
• 1/2 cup butter
• paprika
• salt
• pepper
• nonstick cooking spray

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Peel and place shallots in small caserole dish a lid, Coat shallots with olive oil, chicken broth, thyme and garlic powder.
3. Cover dish and roast for 40-45 mins in hot oven.
4. Set shallots aside in the casserole and reserve the liquid.
5. Wash potatoes thoroughly, Peel if desired (We like them skin-on!), Cut potatoes into quarters and boil in large pot until done- about 20 mins, depending on size.
6. A few minutes before potatoes are done, scald the 1/2& 1/2 in a small saucepan and set aside, Cut stick of butter in half, Then cut each half into small pats (slices).
7. When potatoes are done cooking, drain and return to boiling pot, Mash potatoes dry until they are well broken up, Add roasted shallots and 1/4 cup of the reserved liquid, Whip with a mixer until smooth.
8. Add baking powder, fat free cream cheese and 4 TBS butter and enough scalded 1/2 and 1/2 to whip until the mixture is fairly creamy, Salt and pepper to taste.
9. Spray non-stick cooking spray onto 13"x9" oven-proof dish.
10. Pour in potato mixture and smooth out evenly in dish, Place remaining thinly sliced butter pats on the surface and sprinkle lightly with paprika.
11. Bake at 350 degrees until lightly browned on top (about 30-40 minutes).

INGREDIENTS

Ingredients
• 9 cupstoasted corn cereal
• 4 cupspopped popcorn
• 1 1/2 cupsdry roasted peanuts
• 1 cup light brown sugar, packed
• 1/2 cup butteror margarine
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 (10ounce)packageNestle Toll House halloween shapes and morsels
• 1 (7 1/2ounce)packagemilk chocolate-covered pretzels

DIRECTIONS

1. PREHEAT oven to 250°F Grease large roasting pan.
2. MIX cereal, popped popcorn and peanuts in large bowl.
3. Pour into prepared pan.
4. COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan.
5. Bring to a boil over medium heat, stirring constantly.
6. Boil, without stirring, for 5 minutes.
7. Remove from heat; stir in vanilla extract and baking soda.
8. Pour evenly over cereal mixture; stir to coat evenly.
9. BAKE for 45 minutes, stirring every 15 minutes.
10. Cool completely in pan, stirring frequently to break apart mixture.
11. Stir in Shapes& Morsels and chocolate covered pretzels.
12. Store in airtight container.

INGREDIENTS

• 1 head lettuce
• 2/3 cup chopped green onions
• 2/3 cup chopped celery
• 1 green pepper, thinly sliced
• 1 (5ounce)can water chestnuts, drained,sliced
• 1 (10ounce)packagefrozen peas
• 1 tablespoon mixed dried herbs(I use Italian seasoning mix or dill seasoning mix)
• 2 medium tomatoes, sliced
• 3 hardboiled egg , sliced
• 1/3 cup shredded cheddar cheese
• 6 slices bacon, cooked crisp,crumbled

Parmesan Mayonnaise

• 1 egg
• 1/3 cup parmesan cheese
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon prepared mustard
• 1 cupsalad oil

DIRECTIONS

1. In large, clear glass salad bowl, layer first the lettuce evenly.
2. Top with onion, celery, green pepper, water chestnus and unthawed peas.
3. Make sure to make an even layer of each ingredient.
4. Make Parmesan Mayo: Put egg, parmesan cheese, vinegar, salt, pepper and mustard into blender container or work bowl of food processor fitted with steel blade.
5. Turn motor on.
6. Very slowly add oil, blending until an emulsified mayonnaise forms.
7. Spread Parmesan mayonnaise evenly over top.
8. Sprinkle with herbs.
9. Cover and refrigerate overnight.
10. Before serving layer top of salad with sliced eggs, sliced tomatoes, cheese and bacon.