Jalapeno Popper Dip

12 oz. bacon, cooked and crumpled and divided
2 8oz packages of cream cheese, softened
1 c. mayo
8 oz. sharp cheddar cheese
4 oz. mozzarella cheese
1/2 bunch green onions, sliced
3 jalepenos, finely diced
1 poblano pepper, finely diced
1/4 c. red onion or shallots
2 tsp. garlic powder
1 tsp. paprika

Top
1 tube ritz crackers (crush 13 of them)
1/2 C. grated parmesan
4 Tbls butter, melted

Preheat oven to 350*.  Combine 1/2 the bacon and all other dip ingredients, place in a 9*13 baking dish.  Mix the topping ingredients and sprinkle over dip mixure.  Bake for 40 minutes, remove from oven and add additional 6 oz. of bacon and extra green onion if you desire. Serve with Frito Scoop chips or any other chip or cracker.

Jalapeño poppers dip

Recipe from: http://www.spendwithpennies.com/jalapeo-popper-dip/

• 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
• 1 8oz package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ¾ cup shredded parmesan cheese

Topping

• 1 cup Panko bread crumbs
• 4 tablespoons butter or margarine, melted
• ¼ cup shredded parmesan cheese
• 1 tablespoon fresh parsley

Preheat oven to 375 degrees.

With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.

Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.

Spread into an 8x8 baking dish.

Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.

Sprinkle the crumb topping over the cream cheese mixture.

Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.

Twice Baked Potatoes

Photo and recipe courtesy: http://www.iheartnaptime.net/twice-baked-potatoes/

• 6-8 Baking Potatoes
• 2 Tbls. olive oil
• 1 Tbls salt

• 1/3 half and half or milk
• 6 Tbls butter
• 1/4 cup sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1 1/2  c shredded cheese
• Bacon bits
• 1 bunch green onions (chopped thin)
• Can add more S&P to taste

Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place in the pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour (These can also be cooked via microwave to shorten the baking time). Allow potatoes to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don't tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once the potatoes are mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.

Smoked salmon spread

8 oz cream cheese
1/2 cup. sour cream
1 Tbls. lemon juice
1 Tbls. dillweed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. creamy horseradish
8 oz. smoked salmon

Blend in a food processor til smooth, and chill.  Serve with Bagels, crackers, or toast.

Bacon & Cheese Anaheim Peppers

10 Anaheim Peppers, split in half and de-seeded

12 oz. cream cheese, softened

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 1/2 cup grated cheddar cheese

2 packages thick cut bacon

Take tops off the Peppers. Split and remove seeds. Mix cheeses, garlic, and cayenne in a bowl. Place a rounded teaspoon into each prepared pepper and flatten cheese with the back of a spoon. Place bacon on cookie sheets and precook bacon under broiler for 8 minutes. Remove from oven, and place 1 piece of bacon on each pepper. Put peppers back under broiler for 5 minutes. You can take them out now and serve them for a crispier pepper. If you want a softer pepper, without opening oven, turn down heat to 350* and cook for 6 minutes longer.