Ingredients:
8 oz pkg Cream Cheese
3/4 C Brown Sugar
1/2 C White Sugar
1 t Vanilla
2 T Milk
1 C Chopped Pecans
Directions:
Soften cream cheese and mix with other ingredients. Serve with Granny Smith apples or any other fruit.

⅓ cup butter
⅔ cup white sugar
1 tbsp cinnamon

Directions:

Put all 3 ingredients into a saucepan on medium heat. Stir until butter melts. Remove from heat and let cool. When cool stir well and store in a container. Spread on hot toast.

10 slices Bacon
10 oz pkg Frozen Spinach, drained
8 oz Cream Cheese
1/3 C Green Onions, chopped
1/2 C Mozzarella Cheese, grated
1/4 t Salt
1/4 t Black Pepper
1/4 t Garlic Powder

Directions:

Cook bacon and drain. Crumble and set aside. In a saucepan cook and stir spinach, cream cheese, and green onions until cheese has melted. Mix in bacon and remove from heat. Mix in mozzarella and spices until smooth. Place in hollowed bread bowl.

20 oz can Green Gage Plums
1 clove Garlic, crushed
1 C Sugar
2 T Vinegar

Directions:

Drain plums and process until pureed. Put puree in a saucepan and add garlic, sugar, and vinegar. Cook slowly for about 30 minutes. Cool.

1/2 C Butter
8 oz Cream Cheese
2 t Garlic Powder
2 C Milk
6 oz Grated Parmesian Cheese
1/8 t Ground Black Pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesian and pepper.

Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.

1 1/2 C Avocados, mashed
2 t Onion, grated
1 T Lemon Juice
1/2 C Tomato, chopped
1/4 C Sour Cream
1 1/2 t Salt
1 t Chili Powder
1/8 t Coriander
1/2 t Tobasco sauce

Directions:

Mix all ingredients together and chill until serving.

1 C Brown Sugar
1/2 C Sugar
1 C Evaporated Milk
1/4 C Butter
2 T Corn Syrup
1/4 t Salt
1 t Vanilla

Directions:

Combine sugar, 2/3 C evaporated milk, butter, syrup, and salt in a saucepan over low heat. Simmer just below boiling for 3-5 minutes. Add vanilla and cool. Stir remaining milk into sauce.

2 Hard-boiled Egg Yolks
1/4 C Lemon Juice
2 T Balsamic Vinegar
1 Anchovy Fillet
1 T Dijon Mustard
2 cloves Garlic
1 t Worcestershire Sauce
1 t Pepper
3/4 t Salt
1/2 C Olive Oil

Directions:

Slice eggs in half and remove yolks. Combine all ingredients except oil in a food processor and process until smooth. While processing, gradually add oil in a steady stream. Cover and refrigerate 1 hour before serving.

Serve with romaine lettuce, parmesian cheese, and ceasar croutons.

1/2 C Miracle Whip
1/2 C Ranch Salad Dressing
1/2 lb Crab Meat

Directions:

Mix all ingredients together. Can be stuffed in vegetables, spread on crackers, or used as dip. Makes 2 cups.

1 C White Sugar
1 C Orange Juice
12 oz Fresh or Frozen Cranberries
Corn Starch

Directions:

In a medium saucepan over medium heat dissolve the sugar in the orange juice.

Stir in the cranberries and cook until they start to pop (about 10 minutes). Mix corn startch in a small amount of cold water and add slowly until desired consistency is reached.
Remove from heat and strain into a bowl. Cranberry sauce will thicken as it cools.