The BEST Peach Mango salsa

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced or use garlic powder taste
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro

This is also really good as a topping for grilled chicken

Creamy sausage chip dip

1 lb. italian sausage (choose mild or sausage depending on what you like)
1/2 of a yellow onion
8 oz. cream cheese
1 cup sour cream
1 can rotel, sightly drained
1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

Dirty bean salsa

1 can black beans
1 can black eyed peas
2 13oz cans diced tomatoes petite cut
1 can corn
4 green onions
3 avacados diced
cilantro to taste
1 pkg good season italian dressing

Mix well and refidgerate is best if you let sit overnight.

Cinnamon Crème fraîche

2 C. heavy cream
1 C. buttermilk
2 T. sugar
1 tsp. cinnamon

Directions:
Put both cream and buttermilk in a sealed container. Shake well leave out at room temperature overnight, at least 8 hours.
In the morning, shake well. Add sugar and cinnamon to taste and beat until fluffy. Serve with fresh fruit for a fabulous breakfast! Store leftovers in the refrigerator.

Yummy toffee dip

2 pkgs Cream Cheese
2 cups Brown Sugar
2 tsp. vanilla
1 bag Heath milk chocolate toffee bits

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)
**also tasty with graham crackers or nilla wafers!

Festive Pumpkin Dip

12 oz. cream cheese, softened
3/4 c. canned pumpkin
1 Tbs. taco seasoning mix
1/8 tsp garlic powder
1/3 c. green bell pepper, finely chopped
1/3 c. red bell pepper, finely chopped
1/2 c. sliced olives

Beat cream cheese, pumpkin, taco seasoning, and garlic powder together for 1 minute until smooth. Stir in veggies. Refrigerate until ready to serve, a couple of hours at least.

Southwest egg rolls and Avacado dip

Southwest Egg Rolls

2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying

Avacado Dip

1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice

Directions:
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce)

Bean Dip

1 - 8 oz cream cheese
1- 16 oz Velveeta
2- 16 oz refried beans
1-3 oz can green chilies
1- 12-16 oz jar of salsa
1 can beef

Dump in crockpot. Heat th0roughly. If you like bean dips, you'll love this!

Mango Salsa

1 mango, cubed
2 avacados, cubed
2 limes, juiced
1 Tbs. cilantro, chopped

Mix together, season with salt, serve.

Jalapeno Popper Spread

2 8oz pkgs cream cheese, softened
1c Mayo
4oz can of green chilies, drained
2oz canned diced jalapeno peppers
1c grated Parmesan cheese

Stir together cream cheese and mayo in microwave or oven safe dish until smooth. Stir in green chilies and jalapeno peppers. Sprinkle with Parmesan cheese, and microwave on high until hot, about 3 minutes. Serve with crackers or sliced baguette

Raspberry Butter

Raspberry Butter
2 pounds of butter, at room temperature
3/4 tall jar of marshmallow cream
1/3 big jar of raspberry jam

Combine all ingredients together

*This makes a ton of butter for large groups, I usually half the recipe for family get-togethers!

Apple Dip

Apple Dip
1 package cream cheese (softened)
1/2 C. brown sugar
1/4 C. white sugar
1 tsp. vanilla
2 C. or 1/2 package toffee bits

Mix all the ingredients, but save toffee bits until right before you serve so they stay crunchy. Dip apples and enjoy!!