Blue Cheese Dip

Source: Tami Richardson

4 oz. blue cheese crumbles

8 oz. whipped cream cheese

Mix together.

*Way too good and easy. Great with crostini, celery, buffalo wings.

Creamy Fruit Dip

Source: Tami Richardson

2 cups sour cream

¼ cup brown sugar

Mix together and let sit for 20 min.

*So simple, but by far my favorite dip for fruit.

Sweet Chili Cream Cheese Dip

Source: Tami Richardson

12 oz. jar chili sauce

8 oz. block cream cheese

4 oz. can tiny shrimp (optional)

Put cream cheese block on serving dish. Pour chili sauce over top. Add shrimp on top. Serve with crackers.

*We have had this at Thanksgiving and Christmas for as long as I can remember. I use the “Homemade” brand of chili sauce in the short cute little jar-usually found in the ketchup aisle.

Artichoke Dip

Source: Tami Richardson

1 14 oz. can marinated artichoke hearts

1 cup mayonnaise

1 cup parmesan cheese

Chop artichoke hearts. Mix in remaining ingredients. Bake at 350° for 20 min.

Killer Cookies

Source: Natalie Hunter

1 ½ cups melted butter

2 cups sugar

1 cup brown sugar

4 eggs

1 tsp. vanilla

5 cups flour (plus more)

2 tsp. baking soda

1 tsp. salt

chocolate chips, to taste

Cream butter and sugars. Mix in eggs and vanilla. Add dry ingredients and mix. Stir in chocolate chips.

Bake at 325° 12-15 minutes.

*The melted butter lets you add more flour. I usually add about a cup extra, or until it is a very thick dough. It makes it so the cookies don’t spread. Hallelujah!!!