8 ounces cream cheese softened
1 cup crumbled feta cheese
⅓ cup chopped fresh chives
1 ½ cups dried cranberries
4 large flour tortillas 10-inch

Place cream cheese in a small bowl and beat until fluffy.
Add in remaining ingredients (except tortillas) and mix well. Spread the mixture evenly over the
4 tortillas.
Roll each tortilla in plastic wrap and refrigerate at least 1 hour. Cut into slices and serve.

8 oz cream cheese softened
8 oz Monterey jack cheese shredded
¼ cup cooked and crumbled bacon
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
10 jalapenos sliced in half lengthwise, seeds removed
12 oz Pillsbury crescent rolls
1 egg lightly beaten with 1 Tbsp of water (for egg wash)
40 small candy eyeballs or sliced olives

Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil
cooking spray.
Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the
jalapeno.
Add the cream cheese, Monterey Jack cheese, bacon, garlic powder, onion powder, salt, and
black pepper to a large bowl and stir to combine.
Spoon the cheese mixture into the jalapeno halves.
Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together
2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each
rectangle lengthwise into 10 strips.
Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the
eyes will be.
Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly
brush the dough with egg wash.
Bake until they’re golden, about 12 minutes.
As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.

12 ounces deli beef thinly sliced
4 sticks Pepper Jack or cheddar string cheese
8 ounce package crescent rolls
1 tablespoon butter melted
1 tablespoon everything bagel seasoning

Preheat oven to 375°F.
Separate the crescent rolls and lay on a cutting board. Carefully with a knife, cut each dough
triangle lengthwise into 2 narrow triangles
On the bottom of the triangle (the shortest side), lightly flatten about 1 1/2 inches of the dough.
Layer the meat and cheese on the flattened portion.
Roll from the meat and cheese end up to the tip of the dough triangle. Tuck the tip of the dough
underneath the bottom.
Lay the rolls on a baking sheet. Brush with melted butter.
Sprinkle with everything bagel seasoning.
Bake 14-16 minutes or until golden brown.
Optional, serve with dipping sauces such as creamy horseradish, Dijon mustard, garlic aioli, au
jus, and cheese sauce.

1 lb of original country sausage
8 oz Mexican blend shredded cheese
3/4 cup chopped red and green bell peppers
1/2 cup ranch dressing
12 oz wonton wraps

Brown 1 lb of sausage and drain any extra grease.
While the meat is browning, chop 3/4 cup of red and green bell peppers.
Place wonton wraps in a muffin pan and bake at 350 degrees F for 5-10 minutes until they are
starting to brown lightly.
In a large bowl, combine browned sausage, Mexican blend shredded cheese, the chopped
peppers, and ranch dressing. Stir everything together well.
Fill the wontons with the sausage and cheese mixture and put them back in the oven for about
5-10 minutes until the cheese is melted. Enjoy!

5 strips bacon
1 (16-ounce) can refried beans
3/4 cup store-bought Buffalo hot sauce
1 pound cream cheese, softened
5 tablespoons ranch dressing
1 tablespoon dry ranch seasoning
1 pound cooked boneless, skinless chicken breast, shredded and roughly chopped into 1/2-inch
lengths
1 c canned corn (could use Mexi corn)
1 1/2 cups shredded Pepper Jack cheese
3/4 cup crumbled blue cheese 3 scallions, cut into small pieces
Tortilla chips and celery sticks, for serving

Arrange bacon strips on a foil-lined baking sheet and set oven to 400°F.
Place bacon in oven as it preheats and bake until crisp, about 20 minutes.
Meanwhile, in a small bowl, thoroughly mix refried beans with 1/4 cup of Buffalo hot sauce.
Spread refried beans in an even layer in an 8- by 8-inch baking dish or round casserole dish.
In a separate mixing bowl, mix cream cheese with ranch dressing and dry ranch seasoning.
Gently spread cream cheese mixture over bean layer in baking dish, being careful not to blend
the two together.
Mix chicken with remaining 1/2 cup Buffalo hot sauce. Spread chicken all over cream cheese
layer.
Sprinkle pepper jack cheese evenly over chicken.
Layer the corn over the cheese.
Layer the bacon over the corn.
While dip is still hot, top with blue cheese crumbles and scallions.
This dip can be eaten hot or at room temperature.
Enjoy with tortillas, celery sticks or the cracker of your choice!

1 sheet puff pastry
1 container Boursin Cheese
Half a red pepper, diced
Large handful of spinach
Egg/milk for washing

Preheat oven to 350*.
Finely chop red pepper and roughly chop the spinach.
Cut the sheet of puff pastry in half and spread Boursin on to one half then top with the peppers
and spinach.
Place the other half of pastry on top of the first.
Cut into strips (should make about 14)
Space out onto baking sheet lined with parchment paper.
Brush with egg or milk.
Bake 15-20 min until golden brown.

Cream Cheese Spread:

8 ounces cream cheese, softened
1/4 cup finely grated Parmesan cheese
2 tablespoons minced oil-packed sun-dried tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon Italian salad dressing

Pinwheels:

2 (10 inch) flour tortillas
2 cups finely shredded Romaine lettuce
1/3 cup roughly chopped banana peppers, patted dry
6 thin slices salami or sandwich pepperoni
6 thin slices ham
6 slices provolone cheese
1/3 cup roughly chopped roasted red peppers, patted dry

Combine cream cheese, Parmesan cheese, sun-dried tomatoes, Italian seasoning, garlic powder,
and Italian salad dressing in a bowl until well blended.
Spread half the cream cheese mixture over each tortilla, leaving a 1/2-inch border around the
edge. Evenly scatter lettuce over cream cheese spread, and top with banana peppers.
Evenly layer salami, ham, and provolone on each tortilla and top with roasted red peppers.
Roll up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour. Use a sharp serrated
knife to slice into 1-inch pinwheels, and serve.

1/2 c. slivered almonds
8 slices bacon
1 8-oz. package cream cheese, softened
1 c. mayonnaise
2 c. freshly shredded sharp cheddar cheese
4 green onions, sliced thin and divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne
Buttery crackers, bagel chips, to serve
Hot sauce, to serve

In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to
7 minutes. Remove from the pan and allow to cool.
In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has
rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-
lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.
In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the
cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne.
Stir until well combined.
Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.
Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.

8 strips of bacon, chopped
2 cloves garlic
2 fresh jalapenos, chopped, plus more for garnish
2 8 oz. blocks cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
8 oz. shredded sharp cheddar cheese
1 c. crushed, thick yellow corn tortilla chips, plus more chips for serving
Sliced, toasted baguette, for serving

Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook
for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate
to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).

Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened.
Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and
black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.

Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14
minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked
bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.

FOR THE PIZZAS:
6 whole deli rolls or French bread, sliced
Jarred marinara or pizza sauce
Jarred or refrigerated pesto
2 lb. shredded mozzarella cheese
Grated parmesan cheese, to taste
2 tbsp. butter
1 onion, sliced
1/2 lb. sausage (breakfast or italian)
FOR THE TOPPINGS:
Pepperoni slices
Canadian bacon slices
Pineapple chunks, fresh or canned
Roma tomatoes, sliced
Sliced black olives
Goat cheese
Sliced bell peppers
Pepperoncini
Jalapeño slices
Sliced red onion

Preheat the oven to 375°.
For the pizza: Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous
amount of grated mozzarella and parmesan cheese, if you'd like.
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring
occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate.
Add the sausage to the skillet. Cook, breaking up with a wooden spoon, until no longer pink, 6 to
8 minutes.
Top the bread with the onions and sausage. Sprinkle on your choice of optional toppings.
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the
heat to 425° and put it on the highest rack until the cheese starts to bubble a bit and turn golden,
2 to 3 minutes.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there
are mini French bread pizzas for everyone.