1 can bean dip
4 oz. cream cheese (softened)
1/2 c. sour cream
1 Tbsp taco seasoning
1 garlic clove, pressed
1/4 c. (1 oz.) shredded cheddar cheese
1/2 med. tomato (diced)
2 green onions (thinly sliced)
1/4 c. sliced olives
1 Tbsp cilantro or parsley (finely chopped)
Add’l sour cream
Tortilla chips

Spread bean dip over bottom of small baking dish. Combine cream cheese, sour cream, taco seasoning and garlic.

Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 min at 350* or until cheese is melted.

Top with green onions, olives, cilantro or parsley, and tomato.

I found this recipe through my mom to read it in a small town newspaper from Minnesota. It actually was submitted by a friend that I went to high school with that I’ve long since lost touch with. It is my favorite mac and cheese recipe and I’ve tried a lot of different recipes, believe me. So, Nancy, if you are out there – Thank you!

1 3/4 c. uncooked elbow mac
1/4 c. butter
3 T flour
2 c. milk
8 oz. cream cheese
1/2 t. salt
1/2 t. pepper
8 oz. cubed or shredded cheddar
2 t. dijon mustard

1 c. fresh bread crumbs
2 T. butter
2 T. fresh chopped parsley

Make noodles according to package directions
Melt butter then add flour over medium heat until bubbly
Add milk, cream cheese, mustard, salt, and pepper
stir occassionally until thickened
stir in macaroni and cheese
place in a 9×13 casserole dish
mix topping then spread over mac & cheese
Bake uncovered 400 degrees 15-20 minutes

Cheesy Crab Enchiladas
from “A Taste of Heaven” Living Waters Ranch

2 (8-oz.) pkgs. cream cheese, softened
1 env. ranch salad dressing mix
3 T plus 1/4 c. milk, divided
1 sm. red onion, diced
2 cloves garlic, minced
2 T butter
1 lb. fresh, frozen or canned crabmeat, flaked
2 (2.75-oz.) cans sliced ripe olives, drained
1 (4-oz.) can chopped green chilies
1/4 t. salt
1/2 t. pepper
2 c. shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches)
1/2 c. shredded Colby cheese
For Garnish – chopped green onions and tomatoes, chredded lettuce, sliced
ripe olives

In a mixing bowl, combine cream cheese, ranch dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. In a skillet saute onion and garlic in butter until tender. Stir in crab, olives, chilies, salt and pepper. Fold crab mixure and 1-1/2 cups Monterey Jack cheese into remaining cream cheese mixture. Spoon about 2/3 cup down center of each tortilla. Roll up and place seam side down in a greased 9×13 baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining Jack cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer or until heated through. Serve with green onions, tomatoes, lettuce and olives if desired. Makes 8 enchiladas.

I made this the other night for my family and it was delicious! I used “krab”, lol, that is imitation. My husband thought that it might have been good with a thin layer of enchilada sauce before the colby and jack cheese at the end. I just added a layer of salsa on top (skipping the garnish) and it was so good! We had half the pan left over and I just put in back into the oven to warm the following evening and it was just as good the second time around. We’ll definately be making it again!

2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 pkg (8 oz.) Philadelphia Cream Cheese, cubed
1 jar (8 oz.) salsa, divided
8 (6-inch) flour tortillas
3/4 lb. (12 oz.) Velveeta Cheese cut up
1/4 c. milk

Stir chicken, bell papper, cream cheese and 1/2 c. salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12×8-inch baking dish.
Stir processed cheese spread and milk in saucepan on low heat until smooth. Poor sauce over tortillas; cover with foil.
Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

I made this last night and it was really good! I forgot to put the salsa on top after it was done baking – now I know why I thought it looked “naked”!

The recipe says that it serves 4 to 6 but Chris and I each had some, the girls split one tortilla and there were two left so conservatively I would say “Serves 4″ at the most. I served it with just corn on the side but it would go farther if there was a plate of rice to go with it.

It was easy to prepare, taking 20 minutes to put together and 20 minutes to cook.