Toffee Apple Dip

1 (8 oz.) package cream cheese

1/2 c. brown sugar

1/4 c. white sugar

1 tsp. vanilla

1/2 (11 oz.) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy. Stir in toffe chips by hand. Serve with sliced apples. TIP--Stir in toffee chips just before serving so that the dip has more crunch to it.

Hot Wing Dip

1 (8 oz.) package cream cheese

1 can canned chicken, drained

1/2 c. frank's hot sauce, use more or less depending on how spicy you want

1 1/2 c. shredded mozzarella cheese, (divided)

1/2 c. hidden valley ranch dressing

tortilla chips

Soften cream cheese. Stir creams cheese, canned chicken , hot sauce, 1 cup mozzarella cheese, and ranch in bowl until well combined ( I just stir it all up in the baking dish I am using). Spreead mixture in a 9x9 or 9x13 pan, (either works fine). Top with remainder 1/2 cup mozzarella cheese. Bake at 350 degrees for about 20 minutes or until hot and bubbly. Serve with tortilla chips.

Hot Corn Dip

Soooooo Yummy!

1 (15 oz.) can whole kernel corn drained (I used frozen corn and I liked it better)

1 (7 oz.) can chopped green chilies, undrained

2 Tbsp. chopped jalapeno peppers (canned)

1/2 c. chopped sweet red pepper (approx. 1/2 of pepper)

1 c. shredded monterey jack cheese

1/2 c. grated parmesan cheese

1 c. mayonnaise--NOT light or low fat

sliced ripe olives (optional, I don't use them)

tortilla chips

Mix all ingredients in a bowl, except olives and chips. Transfer to a 2-quart baking dish, about 8x12 (don't know where you get this size dish actually, I will make a little more and put in 9x13 or put it in a 8x8 and then a smaller one for later). Bake at 350 degrees for about 30 minutes, until heated through. Sprinkle with olives and serve with tortilla chips. Be sure not to overcook.....cheese explodes and you are left with a greasy mess.

Creamy Chicken Pasta with Spinach and Tomatoes

2 c. uncooked pasta (recipe calls for penne I like rotini)

4 boneless, skinless chicken breasts

1 (10 3/4 oz.) can chicken broth

1 (8 oz.) pkg. cream cheese

1 (9 oz.) pkg. frozen chopped spinach, thawed and drained

1 tsp. garlic minced

1 tsp. salt

1 tsp. pepper

15 cherry tomatoes, cut in half

1/2 cup grated parmesan cheese

In a large saucepan, bring water to boil, the cook pasta according to the directions on the box. Slice chicken breast in approximately 1 inch cubes. In a large skillet, heat half the can of chicken broth and add chicken cues, turning pieces with a slotted spatula for 5-7 minutes, until chicken is no longer pink inside. Add cream cheese, spinach, remaining half of chicken broth, garlic, salt and pepper. Heat for about 3-5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2-3 minutes, until tomatoes are soft. Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle the dish with parmesan cheese, according to taste.

Sweet Potatoes

Sweet Potatoes

3 cups mashed yams

1/2 cup sugar

1/2 teaspoon salt

2 eggs (beaten)

3/4 cup melted butter

1/2 cup evaporated milk

1 1/2 teaspoon vanilla

Combine above ingredients and pour into a greased 9x13 pan.

Topping

1/3 cup flour

1 cup brown sugar

1 cup chopped walnuts

1/3 cup melted butter

pinch of salt

Combine topping ingredients and sprinkle or sweet potato mixture. Bake at 350 degrees for 30 minutes.