Taste Tester Notes: for some heat add in some sliced jalapeno peppers into the chili bean mixture, amounts listed are only a guideline feel free to adjust to taste

Servings 4

Ingredients:

3 cups crushed nacho tortilla chips, divided

1 (15 ounce) can chili with beans (use mild or spicy, I prefer spicy)

1 (4 ounce) can chopped green chilies

1 cup sliced black olives, drained, divided

1 cup sour cream

1 cup shredded cheddar cheese

1 (4-1/2 ounce) jar sliced mushrooms, drained

1 large tomato, chopped

3 to 4 green onions, chopped

1 large tomato, chopped

shredded lettuce

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease an 8-inch square baking pan.

Spread about 1-1/2 cups (or more) crushed tortilla chips into the bottom of the baking dish.

In a bowl combine the chili with green chilies an 1/2 black olives; spoon over the crushed tortilla chips.

Spread the sour cream over the top.

Sprinkle with shredded cheddar cheese, mushrooms, chopped tomato, green onions, then remaining crushed tortilla chips, olives,

Bake uncovered for about 20 minutes or until heated through.

Top with shredded lettuce.

Notes from our test kitchen; for a crispier bread place the slices under the broiler and toast before topping with the spread, you could divide the spread between 2 loaves if desired or use 1-1/2 loaves of bread

Yield one 1-pound loaf

Instructions:

1 cup mayonnaise (do not use salad dressing)

1 cup very soft butter

1/2 teaspoon garlic powder (or can use 1 large garlic clove, minced)

4 cups shredded mozzarella cheese

6 green onions, finely chopped

1 (8-ounce) can mushroom stems and pieces, well drained (hand-squeeze out any excess moisture)

1 (4-1/4 ounce) can sliced black or green olives, well drained and finely chopped (hand-squeeze out any excess moisture)

1 (1-pound) loaf unsliced French bread

Instructions:————————————

Preheat oven to 350 degrees F.

Prepare an ungreased 15 x 10-inch baking sheet.

In a large bowl combine the mayonnaise with butter and garlic.

Mix in the next 4 ingredients.

Slice the bread in half lengthwise.

Place both halves on the baking sheet.

Spread with cheese mixture onto the cut sides of the bread.

Bake for 10-15 minutes or until the cheese has melted.

Taken from my “Favorites” folder!

Servings 45-48 scoops

Ingredients:

1/2 cup mayonnaise (do not use salad dressing)

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

3/4 pound cooked deveined shrimp

1-1/2 cups finely shredded cheddar cheese

1 (4 ounce) can chopped green chilies, drained

1/4 cup sliced ripe olives, chopped (hand squeeze out excess moisture, can use black or green olives)

1 green onion, finely chopped

Tabasco sauce, optional and to taste

Instructions:———————————–

Prepare an ungreased baking sheet/s.

Pat all shrimp dry as possible using paper towels, the chop the shrimp finely.

In a medium bowl combine the mayonnaise with garlic powder and cumin.

Mix in the chopped cooked shrimp, cheddar cheese, green chilies, olives and green onions until well combined.

Add in Tabasco to taste.

Drop by spoonfuls into the tortilla scoops.

Place on baking sheet/s.

Bake at 350 defrees F for 5-10 minutes or until the cheese is melted.

Serve warm.

Taken from my “Favorites” folder!

The amounts double well and I strongly suggest to double anyway because this will be gone in a flash! all ingredient amounts after the mayonnaise can be adjusted to taste, I like this spicy so I sprinkle chopped jalapeno peppers on top before baking…

Serve with crusty breadsticks or crackers or toasted baguette slices

Servings 6-8

Ingredients:

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup mayonnaise (such as Hellman’s, do not use salad dressing)

1 garlic clove, minced (if you are not a garlic lover you can omit)

1/2 cup chopped pimiento-stuffed green olives

1/2 (6 ounce) can ripe black olives, drained and chopped

1 (4 ounce) can mushroom stems and pieces, drained and coarsely chopped

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/2 to 3/4 cup chopped pizza pepperoni

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease a 9-inch baking dish.

In a large bowl mix all the ingredients until thoroughly combined.

For some heat sprinkle the top with canned chopped jalapeno peppers if desired.

Bake uncovered for 25-35 minutes or until the edges are bubbly and lightly browned.

The amounts may easily be doubled to yield 16

Yield 8 regular-size tarts

Ingredients:

2 (3 ounce) packages cream cheese, softened

6 teaspoons light cream (can use milk)

1/2 teaspoon garlic powder

2 large eggs

1/2 cup finely shredded old cheddar cheese (or can use Colby cheese)

2-1/2 tablespoons finely chopped green bell pepper

2 tablespoons green onion, finely chopped

8 bacon slices, cooked and finely crumbled

Instructions:———————————–

Preheat oven to 375 degrees F.

Grease 8 regular-size muffin tins.

In a bowl using an electric mixer beat the cream cheese with light cream and garlic powder until smooth and combined.

Beat in eggs until combined.

Mix in shredded cheddar cheese, green bell pepper and green onion.

Separate the crescent dough into 8 triangles, then press each dough triangle in the bottom and up the sides of the muffin tins.

Sprinkle half of the cooked crumbled bacon into each cup.

Spoon/divide the cream cheese mixture over the bacon.

Top with remaining crumbled bacon.

Bake uncovered for for 18-22 minutes or until a knife inserted in the center comes out clean.