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~~Dips and Appetizers~~ 
Mix all ingredients. Chill for several hours or overnight. Serve with corn chips.
2 Avocados
1 (8 oz.) container sour cream
½ can Rotel tomatoes
¼ Tablespoon garlic powder
1 teaspoon salt
½ teaspoon lemon juice
1½ oz. cream cheese
3 Tablespoons green chiles (optional)
Mix and blend all ingredients until smooth
½ stick butter
½ onion, chopped
1 bell pepper, chopped
1 can cream of mushroom
8 oz. sour cream
1 lb. Velveeta cheese
Saute onion and bell pepper in butter until tender. Add cream of mushroom and sour cream, mix well. Add Velveeta. Heat until melted.
Heat in microwave till cheese is melted.
Peel, pit, and mash avocados with lemon juice, salt, and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. Spread refried beans on a large, shallow serving platter. Top with seasoned avocado mixture. Layer with sour cream and taco mixture. Sprinkle with chopped onions and tomatoes. Cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips.
Mix together cream cheese and sour cream. In separate bowl, mix together chili and salsa. Layer white mixture then red mixture and cheese. Repeat layers ending with cheese. Microwave until cheese melts.
Combine all ingredients and refrigerate until serving.
Preheat oven to 350 deg. Combine cream cheese and Italian seasoning in mixing bowl; mix well. Spread in bottom of baking dish. Combine cheeses. Sprinkle half of cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, peppers and onions. Bake 15-18 minutes or until cheese is melted and mixture is bubbling around the edges.
Note: May also be heated in microwave oven. Microwave on high 2 minutes. Turn. Microwave on high 2-3 minutes more or until mixture is bubbly around edges.
Mix first 4 ingredients together and add cucumbers. Refrigerate for at least 4 hours before serving.
Preheat oven to 375 deg. Separate dough into four rectangles. Sprinkle with flour. Press seams to seal. Mix cream cheese, Parmesan cheese and Rosemary Herb; mix well. Spread each rectangle with about 2 Tablespoons cheese mixture to within ¼ of edges. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices for a total of 24 slices. Place slices, cut side down. Bake 12-15 minutes or until golden brown. Serve warm.
Pour over one pkg. precooked meatballs and warm in slow-cooker.
Preheat oven to 400 deg. Cut each tortilla into 6 wedges. Starting at outside edge of 15" Round Baking Stone, arrange tortilla wedges in circles with sides slightly overlapping and points toward center. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of Stone will be covered with chips.) Bake 8 - 10 minutes or until chips are lightly browned and crisp; remove from oven. In separate bowl, combine beans, green onions and salsa; mix gently. Sprinkle 1 cup of cheese evenly over tortilla chips on Stone; top with bean mixture and remaining 1 cup of cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Sprinkle tomato over nachos. Serve warm with sour cream, guacamole and additional salsa, if desired. Yield: 12 servings.
