Creamy Fruit Dip

1 package (8 ounces) fat-free cream cheese

3/4 cup packed brown sugar

1 cup (8 ounces) reduced-fat sour cream

2 teaspoons vanilla extract

1 teaspoon lemon extract

1/2 teaspoon ground cinnamon

1 cup cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

Assorted Fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

From Taste of Home

Pepper Poppers

1 package (8 oz.) cream cheese softened

1 C. (4 oz.) shredded sharp cheddar cheese

1 C. (4 oz.) shredded Monterey Jack cheese

6 bacon strips, cooked and crumbled

¼ tsp salt

¼ tsp. garlic powder

¼ tsp. chili powder

1 lb. fresh jalapenos, halved lengthwise and seeded

½ C. dry bread crumbs

Sour Cream, onion dip, or ranch salad dressing

In a large mixing bowl, combine, cheeses, bacon, and seasonings; mix well.  Spoon about 2 Tbsp. into each pepper half.  Roll in bread crumbs.

Place in a greased 15 in x10 in x1 in baking pan.  Bake uncovered at 300º for 20 min. for spicy flavor, 30 min. for medium and 40 for mild.  Serve with sour cream, dip, or dressing.

Yield: about 2 doz.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your face.

From Donna

Pineapple Cheese Roll

8 oz. cream cheese, softened

6 oz. can crushed pineapple, drained very well

1 Tbsp. diced green onion (tops included)

½ Tbsp. seasoned salt

Stir cream cheese, seasoning salt, and onion.  Add drained pineapple.  Form into a ball or roll.  Chill.  Serve with crackers.

From Karen

Black Bean Salsa

2 cans black beans, drained

1 can corn, drained

1 med. red onion, chopped

2 lg. tomatoes, chopped

¼ C. fresh cilantro, or 4 tsp. dried

3-4 Tbsp. lime juice

2 Tbsp. olive oil

1 Tbsp. white vinegar

1 tsp. salt

½ tsp. pepper

Mix vegetables together.  Mix dressing ingredients together and pour over vegetables.  Refrigerate.  Eat with tortilla chips.

From Natalie

Chickaritos

3 C. finely chopped cooked chicken

1 can (4 oz.) green chilies

½ C. finely chopped green onions

1 ½ C. shredded cheddar cheese

1 tsp. hot pepper sauce

1 tsp. garlic salt

¼ tsp. pepper

¼ tsp. ground cumin

¼ tsp. paprika

1 box (17 ¼ oz.) frozen puff pastry sheets, thawed or pie pastry for double crust 10-in. pie

Salsa, guacamole, and sour cream

In a bowl combine chicken, chilies, onions, cheese, and seasonings.  Mix well; chill until ready to use.  Remove half of the pastry from refrigerator at a time.  On a lightly-floured board, roll pastry to a 12x9 in. rectangle.  Cut into nine small rectangles.  Place about 2 Tbsp. of filling across the center of each rectangle.  Wet edges of pastry with water and roll pastry around filling.  Crimp ends with a fork to seal.  Repeat with remaining pastry and filling.  Place, seam side down, on a lightly-greased baking sheet.  Refrigerate until ready to bake.  Bake at 425º for 20-25 min. or until golden brown.  Serve warm with salsa, guacamole, and sour cream.