Jalapeño Popper Dip

2 8 oz packages of cream cheese

1 c mayonnaise

1 4oz can chopped green chilies, drained

2 T pickled jalapeños, chopped

1 c Parmesan cheese

Mix cream cheese and mayonnaise until smooth. Stir in chilies and peppers. Sprinkle with Parmesan. Bake at 375 for 30 min or microwave for 3 minutes.

Serve with crackers.

As easy as it is delicious.

Crab Meltaways

These are very tasty and keep for a long time in the freezer. They are great to pull out when people show up unexpectedly. It sort of blows their minds.

1/2 c butter
1 16 oz jar Old English cheese spread
1 1/2 t mayo
1 1/2 t garlic salt
1 can (7 oz) crab meat
12 English muffins

Blend first 5 ingredients and spread on English muffins. Freeze on cookie sheet until hard. Cut into 1/4s while frozen and place in freezer bag until ready to use. When ready to serve, brown muffin 1/4s under broiler for a few minutes.

Pineapple Salsa

This is a yummy alternative to regular tortilla chip dips.

1 pineapple, peeled and finely diced
1/4 c finely diced red pepper
1 T finely diced Jalepeno (more or less)
1/4 c chopped cliantro

Combine all and mix well. Refrigerate for one hour before serving.

Seasoned Pretzels

Another requested party snack.

6 oz Orville Redenbacher red label (butter flavor) oil
1 pkg ranch dressing mix
1 T lemon pepper
32 oz pretzels

Combine first three ingredients. Pour over pretzels and mix well.

Mexican Dip

This is one of my stand-by "bring something to share" dishes. It's usually gone, and I almost always get a request for the recipe.

1 pkg Italian dressing (plus ingredients to make it)
16 oz Monterey Jack, shredded
1 small can green chiles
1 small can chopped black olives
3 green onions, chopped
2 Roma tomatoes, chopped

Mix dressing according to package. Combine all ingredients and marinate several hours or overnight. Serve with tortilla chips. (Or just a fork).

Spicy Thai Corn Cakes

I think these are called Todman Khao Phot, but that's too difficult for me to pronounce. Fresh summer sweet corn (preferably from Iowa) makes them even better.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp red Thai curry paste*
2-3 tbsp rice flour
2 tbsp soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve with a sweet chile sauce* for dipping and enjoy.

*I buy whatever catches my eye in the grocery store. Having tried a couple different brands and types, I have enjoyed them all.