8 oz. crumbled blue cheese
1 bunch scallions, chopped
2 (8-oz.) packages light cream cheese, room temperature

6 oz. crumbled blue cheese
1/2 cup chopped scallions

2 (8-oz.) packages light cream cheese
1 (8-oz.) bottle ranch dressing
1 (12-oz.) bottle Frank's buffalo sauce

12 canned whole artichoke hearts
1 sleeve Ritz crackers
1/2 stick butter
1 tsp granulated garlic

1/2 tsp salt
1/4 tsp ground black pepper
1/3 tsp granulated garlic

1 lb. lean ground beef
1 small onion, chopped
1 (24-0z.) jar hot southwest salsa

Place eggs in a large sauce pan.  Cover with water and bring to a boil.  When they start to boil cover, remove from heat, and let stand for 15 minutes.  Remove eggs from water and chill for at least two hours.

Peel eggs and cut in half.  Place yolks in a large bowl.  Mash yolks with a fork.  Add mayonnaise, horseradish sauce, mustard, salt, pepper and garlic.  Mix well.  Fill egg halves with yolk mixture.  Chill for 1 hour before serving.

8 slices turkey bacon
1/2 cup mayonnaise
1/4 cup grated parmesan cheese

1/2 cup dry white wine
1 1/4 cup bread crumbs
1/2 cup grated parmesan cheese
3 (10-oz.) packages whole mushrooms

Stuffed Artichoke Hearts

Chili Cheese Dip

2 (8-oz.) packages light cream cheese
4 (10-oz.) packages mushrooms

Buffalo Chicken Dip

All ingredients should be at room temperature.  In a bowl, combine blue cheese, cream cheese and scallions.  Mix well.  Remove stems from mushrooms and discard.  Fill mushrooms with blue cheese mixture.  Bake at 275 for 10 - 12 minutes, until top of cheese just starts to brown.   Serve any remaining blue cheese mixture with crackers or celery.

Melt butter in saute pan on medium heat.  Add, garlic, celery, onion, pepper, and pepperoni to pan.  Cook for 5 minutes, stirring frequently.  Add wine, stir, and cook for another 2 minutes.  Remove from heat.  Add bread crumbs and mix.  Add parmesan cheese and mix.  Remove stems from mushrooms and discard. Fill mushrooms.  Bake at 375 for 12-15 minutes.

Blue Cheese Stuffed Mushrooms

1/2 cup dry sherry
1/2 tsp salt
1/4 tsp pepper
1/3 cup grated parmesan cheese

9 oz. cooked chicken breast, chopped
8 oz. shredded cheddar cheese

Place all ingredients in a large sauce pan.  Cook over medium low heat for 20 - 30 minutes, stirring frequently, until all of the cheese is melted. Keep warm in a crock pot.  Serve with crackers, corn chips, and celery sticks.

Stuffed Mushrooms

12 large eggs
3 TB mayonnaise
1 TB horseradish sauce
1 TB spicy mustard


Blue Cheese and Bacon Dip

Deviled Eggs 

Crush crackers.  Melt butter over medium heat in a small sauce pan.  Add garlic, salt, pepper and wine.  Cook for 2 minutes.  Remove from heat.  Add crackers and stir until crackers are moist. Add parmesan cheese and stir.  Fill artichoke hearts with cracker stuffing.  Bake at 425 for 15 minutes. 

1 1/2 TB chili powder
1 (16-oz.) package Velveeta

4 cloves garlic, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup pepperoni, chopped

Brown the ground beef over medium-high heat.  Add onion to beef and cook for 2 minutes.  Add salsa and chili powder to ground beef mixture.  Cook on low heat for 1 hour.  Drain any excess liquid.  Cut Velveeta into cubes and add to hamburg mixture.  Cook on medium-low heat, stirring frequently, until cheese is melted.  Serve with tortilla chips.

Cook bacon until crispy. Chop bacon.  Combine cream cheese, mayonnaise, bacon, blue cheese, and scallions.  Put mixture into a 1 1/2 quart baking dish.  Sprinkle top with parmesan cheese. Bake at 375 for 20 minutes. Serve with your favorite crackers.