Jalapeno Bacon Cheese Ball

Ingredients:

• 2 (8 oz) blocks cream cheese
• 1 (4 oz) can diced jalapenos, drained
• 1 (4 oz) can diced green chilies, drained
• 1/4 tsp garlic salt
• 1/3 cup cooked and finely chopped bacon
• 1/4 cup grated Parmesan Cheese
• 1 cup shredded cheddar cheese
• 1/2 cup panko bread crumbs
• 1 T. butter
• 1 T. parsley flakes

Directions:

1. In a large bowl, combine cream cheese, jalapenos, green chilies, garlic salt, bacon, Parmesan and cheddar.
2. Form into a ball shape and chill for about 15 minutes in the fridge.
3. While cheese ball is chilling, melt butter in a saucepan. Once butter is melted, add panko crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely.
4. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of the cheese ball with the toasted panko crumbs. Cover and keep chilled in fridge until ready to serve.
5. Serve with crackers; refrigerate any leftovers.

Easy Spanish Rice

Ingredients:

• 2 T. oil
• 2 T. chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions:

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion and cook until tender. (About 5 minutes)
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in the chicken broth and salsa. Reduce heat, cover and simmer for 20 minutes, until liquid has been absorbed.

Turkey & White Bean Chili

Ingredients:

• 1/2 lb dried navy beans
• 2 T. olive oil
• 2 cups chopped onion
• 2 T. minced jalapeno
• 2 T. minced garlic
• 2 1/2 lbs ground turkey
• 2 T. Emeril's Southwest Essence
• 1 2/3 T. chili powder
• 2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 bay leaf
• 3 T. cornmeal
• 3 cups chicken broth
• 2 cans Rotel, undrained
• 2 cans diced green chilies, undrained
• 3 T. chopped fresh cilantro
• 1/4 cup heavy cream

Directions:

1. In a large bowl, soak beans in cold water to cover by 2 in. overnight.  Drain beans and cook in fresh water at a simmer for one hour, then drain. (I have also used the quick-soak method and canned/rinsed beans with good results.)
2. In a skillet, heat the oil and saute onion and jalapeno until soft and beginning to caramelize. (About 4 mins)
3. Add garlic and cook, stirring, for 2 minutes.
4. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring, until turkey is browned and cooked through. (About 6 - 10 minutes)
5. Add the cornmeal and cook, stirring, for 2 minutes.
6. Add the chicken broth, Rotel, green chilies, and 1 T. cilantro and stir to combine.
7. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 30 minutes, stirring occasionally.
8. Add the beans, heavy cream and the remaining cilantro, and cook for 15 more minutes.
9. Serve with sour cream, cheddar cheese, and green onions.

Salsa Cream Chicken

Ingredients:

• 4 boneless chicken breasts (cubed)
• 3/4 cup salsa
• 4 oz cream cheese

Directions:

1. Cook chicken in a skillet until no longer pink.
2. Add salsa and stir.
3. Add cream cheese in chunks and stir to melt.

Avocado Sour Cream Dip

Ingredients:

• 4 - Hass avocados
• 1 - 16oz container sour cream
• 1 - can Rotel tomatoes
• 1 tbsp garlic powder
• 1 - 4oz can green chilies
• 2 tsp salt
• 1 tsp lemon juice
• 3oz cream cheese
• Cilantro to taste

Directions:

1. Put all ingredients in a food processor or blender and blend well.
2. Add salt, cilantro and garlic to suit taste.

Easy Crock Pot Potato Soup

Ingredients:

• 1 30oz bag of frozen diced hash browns
• 1 32oz box of chicken broth
• 1 10oz can of cream of chicken soup
• 1 8oz pkg of cream cheese
• 3 oz of bacon bits
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

Directions:

1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot and mix occasionally throughout the hour. Once the cream cheese is completely mixed in, it's ready to serve.
4. Top with cheddar cheese and some additional bacon bits.

Jalapeno Popper Dip

Ingredients:

• 2 (8 ounce) packages of cream cheese, room temperature
• 1 cup mayo
• 1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
• 1/2 cup Parmesan cheese
• 1 (4 ounce) can chopped green chillies 
• 1 (4 ounce) can diced jalapenos
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese (yes another 1/2 cup)
• 1/2 stick of butter, melted

Directions:

1. Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chillies or jalapenos.
2. Spread the dip into a greased casserole dish. I used a large pie plate.
3. In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
4. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes. 
5. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
6. You do NOT want to over-bake this dip. The mayo will begin to separate and leave you with a greasy mess.