• 1 block of cream cheese
• 1 can of chili without beans
• 2-3 cups of mexican-blend cheese
• bag of Doritos or Tostitos

Preheat the oven to 350 degrees.

Spread cream cheese along bottom of pan. Dump entire can of chili and spread evenly on top of cream cheese. Then sprinkle the cheese on the top.

Put in oven for 15 minutes until cheese is nice and melted. Gather around the pan and dip away. Perfect for sporting events or award shows. :o)

• 1 (8-oz. package of cream cheese, softened
• 4 ounces sour cream
• 1/8 cup mayonnaise
• 1/2 tablespoon Worcester sauce
• (1/2 tablespoon lemon juice)
• 1/2 teaspoon (dry) mustard
• (1/8 teaspoon garlic salt)
• 1/2 pound fresh crabmeat,
  drained & picked
• 1 cup shredded cheddar cheese
• bag of bagel crisps

Combine first 7 ingredients, stirring until blended. Fold in crabmeat.

Spoon mixture into a 8x8 baking dish; sprinkle evenly with cheddar cheese.

Bake at 350 for 35 minutes or until bubbly. Serve immediately with bagel crisps.

• 3 cans of green beans
• 1 or 2 cans of cream of mushroom soup
• shredded mild cheddar cheese
• onion toppers

Preheat the oven to 350 degrees.

In a casserole dish, empty 1 drained can of green beans, half of the cream of mushroom soup, and a thin layer of cheese. Repeat the process. Then empty the final drained can of green beans and top with a thick layer of cheese. Sprinkle the onion toppers over the cheese.

Cook for 12-15 minutes.

In a saucepan, barely cover the bottom with olive oil to coat it.  Add the garlic, and allow to brown and bubble.  Pour the 4 cans of clams (with the liquid) and 1 can of mushrooms(drained) into the saucepan.  Allow to bubble and simmer.

Bring a pot of water to a boil.  Add the pasta, and at this time add the shrimp to the sauce pan.  Allow the pasta to cook for about 7 minutes.  Drain completely.

Dish pasta onto a plate and top with the clam sauce.  Serve with a caesar salad and texas toast.  Enjoy!

• 1 tablespoon of vegetables oil
• 1 pound of elbow macaroni
• 8 tablespoons (1 stick) plus 1 tablespoon of butter
• 1/2 cup (2 ounces) of shredded Muenster cheese
• 1/2 cup (2 ounces) of shredded  mild Cheddar cheese
• 1/2 cup (2 ounces) of shredded sharp Cheddar cheese
• 1/2 cup (2 ounces) of shredded Monterey Jack cheese
• 2 cups of half-and-half
• 1 cup (8 ounces) Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon of seasoned salt
• 1/8 teaspoon of freshly ground black pepper

Preheat the oven to 350 degrees.  Lightly butter a deep 2 1/2 quart casserole.

Bring a large pot of salted water to a boil over a high heat.  Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes.  Do not overcook.  Drain well.  Return to the cooking pot.

In a small saucepan, melt 8 tablespoons of the butter.  Stir into the macaroni.  In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.  To the macaroni, add the half-and-half, 1 1/2 cups of the blended shredded cheeses, the cubed Velveeta, and the eggs.  Season with salt and pepper.  Transfer to the buttered casserole dish.  Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.  (Personally, I like to dump a lot more mild cheddar cheese to the top to create a thick cheese crust on top.)

Bake until it's bubbling around the edges, about 35 minutes.  Serve hot.  Makes 4 to 6 servings.

("LaBelle Cuisine: Recipes to Sing About" by Patti LaBelle, Laura B Randolph and Laura Randolph Lancaster)

• 4 potatoes
• approx. 1/2 cup of butter
• approx. 1/2 cup of sour cream
• 1/4 of a tomato, chopped
• 3 chopped green onions
• real bacon pieces
• 2 cups finely shredded mild cheddar cheese

Poke holes all over potatoes to allow to vent. Microwave potatoes (time varies upon microwave brand).

Cut potatoes in half long-ways and line up on cookie sheet. Scoop into mixing bowl, leaving the skins in tact. Mix together butter, sour cream, tomato, green onion, bacon pieces, & 1/2 cup of cheese.

Scoop potato mixture back into potato skin shells. Top with a thick layer of cheese.

Bake in oven on 350 until cheese is melted. Enjoy.

• Crust
• 1 1/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• Filling
• 8 oz. cream cheese
• 1/4 cup sugar
• 1/4 cup whole milk
• 12 oz. cool whip
• Jell-o
• 1 pack peach Jell-o
• 3/4 cup boiled water
• 1/2 cup cold water with ice
• 16 oz. can sliced peaches

In a medium size mixing bowl, combine ingredients for the crust. Mix together and spread evenly in the bottom of pan. Chill in refrigerator while you make the filling.

With a mixer, filler ingredients until mixture is smooth and thick. Pour into crust and put back in fridge to chill while you make Jell-o.

Follow directions on box of Jell-o, but put it in the freezer to help it set faster. Keep your eye on it... you don't want it to solidify completely. About 15 minutes, but freezers do vary.

Place peaches on top of filling and then pour half-congealed Jell-o on top of peaches. Refrigerate for an hour or two.

Enjoy!

• 1 stick of butter
• 1 cup of graham cracker crumbs
• 1 cup of coconut flakes
• 1 cup of butterscotch chips
• 1 cup of chocolate chips
• 1 cup of chopped pecans
• 1 can of Eagle brand condensed milk

Preheat the oven to 350 degrees.

Melt the butter and pour into the pan. Sprinkle the graham cracker crumbs over top of the butter to form the crust. Next sprinkle the coconut, and then add both the butterscotch and chocolate chips. Sprinkle the pecans on top and cover the entire things in the condensed milk.

Cook for 12-15 minutes until edges are golden bubbly. I like to let them cool and then place them in the freezer overnight. In the morning, I allow them to sit until they are able to be cut into nice clean squares. Then I store them in the fridge until they are to be served.

• 1 lb. box of 10X sugar
• 1 stick melted margarine
• 2 cups of peanutbutter
• 3 1/2 cups of Rice Krispies
• 12 oz. of dipping chocolate
• green & pink (or yellow or red or white) decorating icing

In a mixing bowl, mix together sugar, margarine, peanutbutter, and Rice Krispies. Form into egg shapes and place on a wax-paper-covered cookie sheet. Refrigerate for 1 to 2 hours.

Melt dipping chocolate. Dip each ball into chocolate to cover, and return to cookie sheet. After chocolate has hardened, decorate with icing to form flower (green to form leaves, other color for flower).

• 6 Tbsp. butter or margaine, divided
• 25 Nilla Wafers, finely crushed (about 1-1/4 cups crumbs)
• 2 Tbsp. sugar
• 4 squares Baker's Semi-Sweet Baking Chocolate
• 2 large bananas, sliced
• 1 pkg. (4-serving size) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
• 1-3/4 cups cold milk
• 1 cup thawed Cool Whip

Melt 1/4 cup (4 Tbsp.) of butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2-Tbsp. of crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

Microwave chocolate and remaining 2-Tbsp. butter in microwavable bowl on high for 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with Cool Whip just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refridgerator.