– 16 oz (2 pkgs) cream cheese (softenend)
– 1 pkg dry ranch dressing seasoning mix
– 1 cup whole dill pickles (chopped)
– 1 cup deli style ham (chopped)
– 1 diced green onion (optional)

1. In a medium missing bowl, mix together the cream cheese and ranch dressing. Mix until smooth.
2. Add chopped pickles, ham, and green onions (optional) and mix well.
3. Chill in refrigerator for 1 hour.
4. Serve with crackers or chips.

Shared from the kitchen of Keri Staggs

1 lb. Hamburger
2 C Hot Sauce (or salsa of your choice)
1 can chili beans (or ranch style beans)
3 C tortilla chips crushed
½ C green onion chopped
2 C cheddar cheese shredded

1. Cook hamburger until no pink, stir in salsa cook out liquid, stir in beans.
2. Layer crushed chips on bottom of 9×9 baking dish.
3. Pour meat mixture over chips.
4. Top with onions and cheese.
5. Bake in over at 350* 20 minute or until bubbly

Shared from the kitchen of Carla Dickey

3 Tbsp. butter
4 cups mini marshmallows
6 cups Rice Krispies Cereal
non-stick cooking spray
3 candies (long, soft, like twizzlers, gummi worms, or sour straws)
Fruit Roll-ups™ (green would be most realistic looking, but might be difficult to find)
candies (Swedish fish)

1. Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the rice krispies.
2.Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the rice krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the rice krispies into a thin (less than 1/2″) even layer.
3.Arrange a few fruit roll-ups (the ‘nori’) on top of the rice krispie treats.
4. Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or gummi worms would also work well.
5. Lift up the edge of the wax paper and begin to roll the rice krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
6. Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining rice krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
7. Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the rice krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
8. To make ‘nigiri sushi’: Using your hands, mold portions of the rice krispie treats into small oblong clumps. Place a swedish fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.

Serve with a bowl of chocolate syrup “soy sauce”.

Shared from the Internet

1 (1-lb) roll breakfast sausage (cooked & crumbled)
1 (8-oz) cream cheese (softened)
1 (10-oz) can Rotel diced tomatoes and green chilies (drained very well)
2 (8-oz) cans refrigerated crescent rolls

1. Preheat oven to 375ºF.
2. Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together.
3. Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles.
4. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
5. Bake for 15 minutes, or until golden brown.

– It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
– I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
– Can substitute low-fat cream cheese if you prefer.
– Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
– You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
– I find it easier to cut the crescent rolls in half with a pizza cutter.
– I use a small cookie scoop to scoop the filling on to the crescent rolls.
– These bites taste great hot out of the oven or cooled to room temperature.

Shared from the kitchen of Brenda Burton

1 cup sugar
1 cup shortening
2 eggs
1 ½ cup flour
3 cups quick oats
1 cup brown sugar
1 tsp baking soda
1 tsp vanilla
1 tsp salt
1 tsp cinnamon
1 cup of raisins

1. Cream sugars and shortening.
2. Mix in eggs and vanilla.
3. Sift flour, salt, baking soda, and cinnamon.
4. Fold into creamed mixture.
5. Stir in oats, nuts, and raisins.
6. Roll into small balls and place on greased cookie sheet.
7. Flatten with a fork and bake at 350 for 10-12 minutes.

Shared from the kitchen of David & Karen Schoenhals

1 lb ground beef
2 cloves garlic
1 taco seasoning mix packet
32 oz frozen diced hash browns (can get with onions & peppers)
2 cups shredded cheese
16 oz Velveeta
Lettuce, tomatoes, sour cream, or jalapenos (optional as toppings)

1. Brown ground beef, taco seasoning, and garlic, then add to slow cooker.
2. Pour in frozen hash browns, Velveeta, and 1 cup shredded cheese.
3. Stir all ingredients together and top with remaining shredded cheese.
4. Cook on high for 2-2 ½ hours or low for 4 hours. (If you are able, stir one time halfway through cooking.)
5. Once finished cooking, stir thoroughly to incorporate cheese throughout.
6. Serve with your favorite toppings.

Shared from the kitchen of Taylor Veal