Chili Cheese Dip and Potato Wedges *

 24 oz frozen potato wedges

1 pound ground beef

1 small onion, chopped

12 oz velveeta, cut into chunks

8 oz tomato sauce

1 Tbsp chili powder

1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Chicken Rice Skillet *

 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces

2 cups water

1 Tbsp butter

1 pound frozen broccoli, red peppers, onions, and mushrooms, thawed

2 cups uncooked instant rice

1 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

Bake chicken at 350 for 15-20 minutes, or until cooked through.  In large skillet, add water and butter; heat to boiling.  Stir in vegetables, rice, salt and pepper.  Reduce heat to a low simmer and simmer for 2 minutes.  Remove from heat.  Cover and let stand about 5 minutes or until water is absorbed.  Add chicken and stir.  Sprinkle with cheese.  Cover for 2 minutes while cheese melts.

Serves 4

Loaded Baked Potato Casserole *

 1 pkg (30 oz) frozen potato wedges

2 cups (12 oz) chopped fully cooked ham

8 slices bacon, crisply cooked and crumbled

1 medium red bell pepper, chopped

1 cup chopped green onions

1 jar (15 oz) cheese dip

1/2 cup sour cream

Heat oven to 375.  Spray 13x9 pan with cooking spray.  Arrange potato wedges in baking dish; bake 10-15 minutes or until thawed and beginning to brown.  Top with half each of the ham, bacon, bell pepper and green onions.  Spread cheese dip on top.  Sprinkle with remaining ham, bacon and bell pepper.  Bake 20-30 minutes or until cheese dip is melted and potatoes are tender.  Top with dollops of sour cream and remaining green onions.

Serves 8

Hearty Beef Chili *

 1 1/2 pounds ground beef

1 can (15 oz) dark red kidney beans, drained and rinsed

1 can (15 oz) light red kidney beans, drained and rinsed

1 1/2 cups thick and chunky salsa (heat level per your preference)

1 can (16 oz) tomato sauce

2 Tbsp chili powder

1 onion, chopped

1 can (15 oz) corn, drained

1 cup finely shredded cheese

Brown meat; drain.  Add to crock pot with remaining ingredients except cheese; stir.  Cover with lid.  Cook on low for 5-6 hours.  Stir just before serving.  Serve topped with cheese.

Serves 8

Buffalo Chicken Pinwheels *

 1 can (8 oz) refrigerated crescent dinner rolls

1/2 cup finely chopped cooked chicken

3/4 tsp Franks red hot pepper sauce

2 oz cream cheese, softened

1/4 cup finely crumbled blue cheese (1 oz) 

2 Tbsp chopped fresh chives

Heat oven to 350.  Spray baking sheet with cooking spray.  Unroll crescent dough; separate into 4 rectangles.  Press perforations to seal.  In small bowl, mix chicken and pepper sauce until well coated.  Spread 1 Tbsp cream cheese over each rectangle to within 1/4 inch of edges.  Sprinkle evenly with chicken, blue cheese and chives.  Starting with one short side, roll up each rectangle; press edges to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on baking sheet.  Bake 13-17 minutes or until edges are golden brown.  

Makes 24 appetizer pinwheels