Bacon Cheese Roll-ups

Lindy brought these when we celebrated Mary Ann's 50th birthday!!  They didn't last long because they're so delicious!

6 slices bacon, crispy and crumbled
3/4 cup shredded sharp cheese
1-8 oz. carton sour cream (Lindy only uses 3/4 of a cup)
8 oz. cream cheese
1 teaspoon Ranch Dressing Mix, or to taste
1/4 cup dried diced onion flakes
7-8 flour tortillas (Lindy uses low carb.)

Mix all ingredients, spread thinly on tortillas and roll up.  Cut into rounds.  They are much easier to cut if you roll them up and let them sit in the fridge for a while before you cut them.

Mexican version:  Leave off the bacon and ranch dressing mix, instead add green chilies, sliced black olives and 1 teaspoon of taco seasoning.

Major Grey's Dip

This dip, from my friend Vicki, is a delicious mixture of flavors. It's really hard to make yourself stop eating it. A great easy to make appetizer!

In a 9x9 dish, layer the following ingredients in order:

8 oz. cream cheese, softened
1 jar Major Grey's Chutney
1 package bacon, fried and crumbled
1 bunch chopped green onions
Grated sharp cheddar to cover

Serve with butter crackers.

Polish Kielbasa

This recipe comes from my friend Sandy. Her friend Jenny brought it to one of our infamous football gatherings and it was a hit.

• Kielbasa
• 1 Tablespoon vinegar

Put kielbasa in pan with just enough water to cover the bottom of the pan and add vinegar. Boil for 20 minutes. Cool and slice Kielbasa. Pour water out of the pan and add the following:

• 18 oz. bottle of apricot preserves
• 2 Tablespoons soy sauce
• 2 Tablespoons vinegar
• 2 Teaspoons dry mustard

Cook and stir until preserves are melted. Add Kielbasa and simmer for 15 minutes. Put in a crock pot to keep warm or reheat before serving.

Buffalo Chicken Dip

This is an appetizer that my friend Pam made during one of our SEC football gatherings. I couldn't stop eating it!

• 4 boneless, skinless chicken breasts
• 1 - 12 oz. bottle Frank's Hot Sauce
• 2 - 8 oz. pkgs. cream cheese
• 1 - 16 oz. bottle blue cheese or ranch salad dressing
• 8 oz. shredded sharp cheddar, Monterey Jack or combination

Boil chicken until done. Let cool and then shred. Preheat oven to 350 degrees. In a 13 x 9 pan, combine shredded chicken with hot sauce and spread even. In a large saucepan combine the cream cheese and the salad dressing and heat over medium until smooth and hot. Pour the mixture evenly over the chicken. Bake uncoverd for 20 minutes, then sprinkle the shredded cheese over the tope and bake uncovered for another 10 minutes. Serve with tortilla chips and celery sticks.

TIP: This would also be a great filler for burritos!

Layered Taco Dip

This is a very popular recipe that I get asked to make over and over again. My mother-in-law passed it along to me. It's great during those football gatherings and of course a big hit at the neighbors annual Cinco de Mayo party.

• 1 can Refried Beans (15 oz.)
• 1 carton Dean's Guacamole Dip
• Combine one 8 oz. container of Sour Cream with 1/2 cup of Mayonnaise
• Sprinkle 1/2 pkg. Taco Seasoning Mix
• 1 Bunch of Green Onions, chopped
• 2 large Tomatoes, chopped (optional)
• 2-4.25 oz. cans of chopped Black Olives
• 8 oz. Monterey Jack Cheese
• Sprinkle remaining 1/2 pkg. Taco Seasoning Mix

Layer in a 13x9 dish in the order listed above. Seal with Saran Wrap and chill for several hours. Serve with Scoops by Fritos.

TIP: I usually don't add the tomatoes because the dip will store longer in the refrigerator without them.