Chile-Cheese Spread

2 (8-ounce) packages light cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese          3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce           1 teaspoon adobo sauce from can
1/2 teaspoon Creole seasoning                             1/2 teaspoon ground cumin
1/2 teaspoon chili powder                                    1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce                                          1/3 cup chopped pecans, toasted
Garnishes: green onion curls, pecan halves, and assorted crackers

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.  (makes 3 -cups.)

Spinach-and-Artichoke Dip

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup sour cream       1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper         3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
2 (8-ounce) block  cream cheese, softened    (4 -ounce  crumbled feta cheese)
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.Combine 1 1/2 cups mozzarella, feta, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Pigs in a Blanket

1 pound uncooked small link breakfast sausage or small link smokies.                         2 (8-ounce) cans refrigerated crescent rolls       1/2 cup coarse-ground mustard
1/4 cup light mayonnaise               4 tablespoons honey

Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels. Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet. Bake 350° for 10 to 15 minutes or until golden brown. Stir together mustard, mayonnaise, and honey. Serve with sausage rolls. Makes 8 to 10 servings

Blue Cheese-Bacon Dip

7 bacon slices, chopped      2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened            1/3 cup half-and-half
4 ounces crumbled blue cheese              2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted                     3- Lg Grape clusters
 Flatbread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers. Makes 12 to 15 servings

BLT Wrap

1 cup mayonnaise                1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas                1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)    20 bacon slices, cooked and crumbled
1 teaspoon salt                         1 teaspoon pepper

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Cruisin' Crab Dip

2 (8-ounce) packages cream cheese, softened       1 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained.     1 cup seeded and chopped tomato
1 small clove garlic, minced                   1/4 to 1/2 cup whipping cream
2 tablespoons fresh lemon juice              1 teaspoon Worcestershire sauce
1 tablespoon hot sauce    1 teaspoon ground red pepper         1/4 teaspoon salt
1/4 teaspoon pepper                  1 pound fresh jumbo lump crabmeat, drained
 Garnish: chopped fresh parsley

Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired. Serve with French bread slices toasted with Casino Butter. 6 cups

Crisp and Spicy Snack Mix

2 cups crisscross of corn and rice cereal (such as Crispix)
1 cup tiny pretzel twists      1 cup reduced-fat wheat crackers (such as Wheat Thins)
1 cup cheddar crackers (such as Cheez-It)            Cooking spray
1 1/2 tablespoons butter, melted     1 tablespoon ginger stir-fry sauce (such as Lawry's)
2 teaspoon chili powder   2 teaspoon ground cumin      1/4 teaspoon salt

Preheat oven to 250º. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice. 8 cups (serving size: 1/2 cup)

Cowboy Caviar

2 tablespoons red wine vinegar                2 to 3 tablespoons hot sauce
1 1/2 teaspoons salad oil         1 clove garlic, minced               1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)       1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels       2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro       1/2 pound Roma tomatoes, coarsely chopped
Salt              1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad. Makes 10 to 12 appetizer or 6 salad servings.

Barbecue Deviled Eggs

12 large eggs    1/4 cup mayonnaise     1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard     1/4 teaspoon salt    1/2 teaspoon pepper
1/8 teaspoon hot sauce      Garnish: paprika

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, if desired. Makes 12 servings

Southwestern Chili

 Cooking spray     1/4 teaspoon salt           3/4 pound chili-style ground sirloin
1 cup chopped onion   1 cup chopped green onions    1/2 cup chopped green bell pepper  3/4 pound Cajun smoked sausage, chopped (such as Conecuh)
1 tablespoon minced fresh garlic     1 (12-ounce) bottle beer
2 teaspoons chili powder      1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground cumin      1/4 teaspoon ground coriander
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can yellow hominy, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (7-ounce) can salsa verde (such as Herdez)
2 tablespoons masa harina            1 (12-ounce) tomato sauce

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan. Add onion, green onions, bell pepper, and sausage to pan; sauté 5 minutes or until sausage is lightly browned. Add garlic; sauté 1 minute. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder, tomatoes, and other ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.  10 servings (serving size: about 1 1/3 cups)

Iron Works BBQ's Boneless Beef Ribs

1 family size package boneless beef ribs, enough for 4 servings
1 (7-ounce) bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub)
1/2 teaspoon minced garlic      1/2 teaspoon freshly ground black pepper
Your favorite barbecue sauce, optional

Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve.

Tortilla Fried Queso Catfish

1 1/4 ounces lemon juice         1/2-ounce hot sauce         1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper          6 (5-ounce) catfish fillets
3 cups all-purpose flour, seasoned with salt and pepper        3 cups buttermilk
3 cups corn tortilla flakes     Vegetable oil, for deep-frying
9 ounces prepared chile con queso       3 ounces prepared pico de gallo
6 lime wedges

Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.

Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels. Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.

20 wonton wrappers, thawed if frozen        4 cups canola oil          Salt
For guacamole:
2 California avocados      1 medium tomato    1 medium red onion      2 large scallions
1/4 to 1/2 cup fresh lime juice     1 1/2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons sake   1 teaspoon sambal oelek      1 tablespoon grated peeled fresh gingerroot
Freshly ground white pepper      1/2 cup sour cream      1 teaspoon sriracha chili sauce
1/4 teaspoon shimichi spice mixture   3/4 pound cooked lobster meat

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.  Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients. Stir in additional lime juice, to taste. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
Top guacamole with lobster and sour cream mixture and serve with fried wontons.