Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
ayer cheese food cubes atop meat mixture.
Blend diced tomatoes with
Make a paste with the garlic, cayenne, chili powder,
Put cheese dip in with salsa dip and stir. Put in sour cream and stir until orange-red.
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
b>dip after all the cheese is melted.
Serve immediately as a dip with
Puree Rotel in blender.
Slice Velveeta and put in one piece at a time while blending.
Add cumin and garlic powder until all well blended.
With Blender still running add hot water to get your favorite thickness/viscosity.
efrigerator.
To make the cheese dip, mix 1 1/3 cup
ater. Bring together with an electric mixer fitted with a dough hook
Drain.
For the cream cheese dip, hard boil 4 eggs. Place
Crumble in the hard goat cheese and mix in half the
Roast, peel and dice Poblano peppers.
In a stock pot, combine cream cheese and velvetta on a low heat.
Stir occasionally until completely melted and smooth.
Chop green onions and tomatoes.
Small dice Serrano peppers, remove seeds.
Thoroughly clean and chop cilantro (removing sprigs from the main stem).
Combine all veggies together and add lime juice.
When cheese is melted and smooth, stir in all veggies.
Simmer until hot throughout.
r microwavable bowl, combine cream cheese, Velveeta, garlic powder and pepper flakes
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.
Recommend at least one ingredient be hot to give dip a spicy taste.
Brown meats and completely drain well.
Combine cooked and drained meats, soup, tomatoes and cheese in crock-pot.
Cook until cheese is melted.
Dip can be made hotter by using hot sausage or Mexican Velveeta cheese.
Serve with tortilla chips.
he cheese into cubes and throw them in the crock pot with
Brown ground beef; drain.
Sprinkle taco seasoning mix into ground beef with 1/2 cup water.
Simmer 5 to 10 minutes.
While beef is simmering, cook nacho cheese sauce mix with milk according to package directions.
When this thickens, pour in Ro-Tel tomatoes; do not drain.
Mixture will be thin.
Add Velveeta cheese until desired consistency.
Add ground beef mixture.
Serve with nacho chips.
Cover bottom of an 8 x 12-inch baking pan with Velveeta slices.
Drain tomatoes in strainer and discard liquid.
Spoon tomatoes over cheese slices.
Sprinkle shredded Cheddar over the top.
Bake in 350\u00b0 oven for 25 to 35 minutes or microwave on High for 5 to 6 minutes.
Dip the chips into mixture.