Pesto Dip (aka Malia dip)

*disclaimer: This is addictive. If you're watching your weight, do NOT make this without having an event to take it to. Trust me.

8oz pkg cream cheese, softened
2T butter or margarine, softened
2-3T milk
½ c Classico Pesto Sauce
4-6 sun-dried tomatoes, packed in olive oil, chopped finely
Wheat Thins or Melba Toast

Combine the cream cheese and butter and mix until well mixed, add milk until the mixture is easily spreadable. Spread on a plate or platter evenly and cover with pesto sauce. Sprinkle sun-dried tomatoes over the top and chill for thirty minutes. Serve with crackers or bagel chips. So much yum!!

Mexicorn Dip

8 oz sour cream

1c mayonnaise
3 cans mexi-corn, drained
1 onion, diced finely

1 can Rotel, drained

1 finely diced jalapeño
2c shredded sharp cheddar cheese

Mix sour cream and mayo together, then add the rest of the ingredients. Chill for a couple of hours to let the flavors blend. Serve with tortilla chips or crackers.

Can-Opener Chicken Enchiladas

FYI, you *will* want to double (if not triple or quadruple) this recipe. It technically serves four people, but trust me when I tell you, you'll want to have more than three enchiladas!

1 can Cream of Chicken soup
1 can cream-style corn
½ C chopped green onion
1 pkg taco seasoning mix
2 cans chunk chicken
½ C sour cream
¼ C milk
2 c shredded cheddar cheese, divided

½c ripe olives, sliced (optional)
12 flour tortillas – 6 inch

Mix first 8 ingredients together using only about half of the cheese. Spread about ½ C of the chicken mixture on each tortilla. Roll up tortilla and place seam side down in a baking dish. Repeat until all tortillas are filled. Pour remaining mixture on top of tortillas and top with remaining cheese and olives. You can also garnish with diced green onions if you want. Microwave on high for 10-12 mins or bake at 350° for 15-20 mins or until heated through.

Baked Potato Soup

10-12 lg Baking potatoes
1 med onion – finely chopped
3 C chicken stock
6 T bacon drippings
2 T minced garlic
1 tsp black pepper
1 tsp salt
2 c heavy cream
2 c sour cream

Garnishes:
    Sour cream
    Cheddar cheese
    Crumbled bacon
    Chopped green onions

Scrub and peel potatoes. Cube and put in large pot with onions. Cover with water (I add a little bit of chicken bouillon). Cook covered over medium heat until done.

While potatoes are cooking, fry bacon and drain off drippings. Crumble bacon into small pieces.

When potatoes are fork-tender, drain off water and smash carefully (leaving it somewhat chunky).

To potatoes and onions, add chicken stock, bacon drippings, garlic, pepper and salt. Bring to a boil, reduce heat and simmer on med-low 10-15 mins.

Add cream and bring to a low boil for about five minutes. Remove from heat and stir in sour cream. Return to stove and heat only until thoroughly warmed.

Ladle into bowls and serve with garnishes.