INGREDIENTS

*8oz cream cheese, softened to reoom temperature

*8 oz. whipped topping, thawed (cool whip)

*1/3 to 2/3 cup milk, (start at 1/3 add more if needed)

*1 box Funfetti cake mix, (unprepared)

*sprinkles, for garnishing

INSTRUCTIONS

1. Add whipped topping and cream cheese to a large mixing bowl and beat with a mixer until smooth and creamy.

2. Add cake mix and 1/3 cup milk and stir with a spoon until combined. Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency.

3. Serve garnished with sprinkles and whatever dippers you prefer. Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc.

INGREDIENTS

*1/4 cup unsalted butter

*1-10oz bag min marshmallows

*1/2 cup peanut butter

*6 cups Rice Krispie cereal

*8 oz chocolate chips

2 teaspoons vegetable oil

INSTRUCTIONS

1. Lightly grease a 9x13 pan with butter or non-stick cooking spray.

2. In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.

3. Once melted, remove from the heat and stir in the Rice Krispies.

4. Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).

5. Add the chocolate chips to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard) stirring in between each burst.

6. Once almost melted, stir until smooth and stir in vegetable oil.

7. Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

8. Cut into squares and store in an airtight container at room temperature.

INGREDIENTS

*8 oz cream cheese softened

*8 oz sour cream

*1 cup shredded cheddar cheese (4 oz)

*1 (4 oz) can diced green chiles drained

*1/2 cup pitted black olives chopped

*1/2 cup green onions sliced

*1/2 teaspoon garlic powder

*1/2 teaspoon seasoned salt (see note 3)

*8 (8-inch) flour tortillas

INSTRUCTIONS

1. In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt.

2. Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.

3. Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

INGREDIENTS

*3 blocks - 8oz cream cheese, softened to room temperature

*1 - 20 oz. can crushed pineapple, drained

*1/3 jar drained diced jalapenos

*2-3 teaspoon season salt

*1/4 cup diced yellow onion

INSTRUCTIONS

1. Cream together cream cheese, jalapeno, onion, pineapple, and salt until well combined.

2. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Serve with club crackers or tortilla chips.

INGREDIENTS

*1 - 8 oz. block cream cheese, softened

*1/2 cup brown sugar (lightly packed)

*2 Tablespoons sugar (optional)

*1 teaspoon vanilla extract

*pinch (less than 1/8 teaspoon ) salt

Optional Mix-Ins Or Garnishes:

Toffee bits, caramel sauce, or mini chocolate chips

INSTRUCTIONS

1. Combine cream cheese, brown sugar, sugar, vanilla, and salt until well combined.

2. Mix it for several minutes. It shouldn’t look gritty or feel gritty.

Serve immediately with fresh fruit. You can store in an airtight container in the refrigerator up to 3-4 days.

INGREDIENTS

*4 large cucumbers

*1 Tablespoon Apple Cider Vinegar

*1 cup fresh grape or cherry tomatoes

*1 can rotel tomatoes with green chiles

*1 package dry ranch dressing packet

*2-3 cloves minced garlic

*1/2 cup green onions sliced

*cilantro (to taste)

*salt & pepper (to taste)

INSTRUCTIONS

1. Chop up cucumbers. It;’s optional to remove seeds or leave them alone.

2. Chop tomatoes. Add tomatoes and cucumbers in a bowl. Sprinkle in the apple cider vinegar, minced garlic, chopped cilantro, ranch dressing, and Rotel tomatoes. Add salt and pepper to taste. Stir!

3. Place the salsa in a fridge for 1-2 hours to let the juices marry together all the way. Serve cold and enjoy!