Cheese Dip (Kenisha Higgins)

Ingredients:

• 1 jar of Pace Mexican four cheese sauce
• 1 cup of chunky salsa
• 1/2 cup of rotel
• 1 cup of black beans
• 1 cup of diced cooked chicken

Directions:

Combine all ingredients in a crock pot. Cook on medium heat for a couple of hours and add tortilla chips on the side.

Shrimp and Salmon Spread (Kendal Jones)

Ingredients:

• 1 - 8oz. block low fat cream cheese
• 3 tbsp light mayo
• 1 lb. boiled shrimp (peeled and chopped)
• 1 - 6oz. can boneless/skinless prime salmon (drained)
• juice of 1/2 lemon
• 3-4 dashes of Tabasco
• Old Bay seasoning (1 tsp. or to taste)
• 1 tsp. Dill

Directions:

Whip cream cheese, mayo and lemon juice with hand mixer until fluffy.  Add salmon, blend completely.  Stir in chopped shrimp and seasoning.  Chill for at least an hour.  Serve with crackers or crostini.

Dale's Cheese Ball (Amy Brown)

Ingredients:

• 2 - 8oz. cream cheese (soften)
• 4 oz. finely chopped ham
• 5 finely chopped green onions
• 1/2 tsp popcorn seasoning
• 1/2 tsp Worchestershire sauce
• finely chopped pecans

Directions:

Mix cream cheese, ham, green onions, popcorn seasoning and Worchestershire sauce together. Roll into a ball then roll pecans over cheese ball. Refrigerate for an hour and enjoy!

This was my uncle's cheese ball recipe so in memory of him we named it after him.

Feta Black Bean Dip (Katie Ashley)

Serves 30

Ingredients:

• 1/2 cup sugar
• 3/4 cup apple cider vinegar
• 3/4 cup vegetable oil
• 3 15 oz. cans of black beans, drained and rinsed
• 3 15 oz. cans of kernel corn, drained and rinsed
• 1 bunch of scallions, chopped
• 1 bunch of cilantro, chopped
• 8 oz. feta cheese, crumbled

Directions:

Whisk sugar, vinegar and oil in a large bowl. Add remaining ingredients and mix well. Chill until serving time, best if it sits overnight.

The Best Quiche (Katie Ashley)

*This recipe makes 2 Quiche*

Ingredients:

• 2 (9") pie crusts, pre-baked
• 1 bell pepper, chopped
• 1 small onion, chopped
• 7 eggs
• 2 cups heavy cream
• 8 oz. grated Monterrey Jack or Colby Jack cheese, grated
• 6-8 oz. Swiss Cheese, grated
• 1 box frozen spinach, thawed and thoroughly pressed of water
• 1/2 tsp vinegar
• 1/2 tsp salt
• 1/4 tsp dried tarragon
• 1/4 tsp dried parsley
• 1/8 tsp ground nutmeg
• 1/8 tsp garlic powder
• 1/8 tsp ground pepper

Pre bake pie crusts according to directions.

In a large skillet, sauté onion and green pepper until onions are soft and translucent. Set aside to cool.

Lightly beat eggs together, add cream and mix. Stir in cheeses, vegetables, and rest of ingredients. Divide filling between two pie crusts.

Bake at 350 for 50-60 minutes, until crusts are golden and filling is set. Baked quiche may be frozen and then re-heated. Filling can also be made the night before and then put into crusts and baked next day.