Milk Chocolate Butterscotch-Caramel Fountain Recipe

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

Dark Chocolate Almond Fountain Recipe

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

Black Bean Pinwheels

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

Tortilla Roll-Ups

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

Stuffed Mushrooms

1 lb. Jimmy Dean sausage (spicy or regular)
30 large (or 50 small) mushrooms
8 ounce cream cheese

Optional: (about a teaspoon of each)
chopped fresh ginger
chopped fresh garlic

Wash mushrooms; remove stems. chop stems up for alter use.

Cook sausage; add cream cheese and chopped mushroom stems when sausage is still hot. Add ginger and garlic if desired.

Bake at 350 for 40-45 minutes. Enjoy!!

1 lb. Jimmy Dean sausage (spicy or regular)
30 large (or 50 small) mushrooms
8 ounce cream cheese

Optional: (about a teaspoon of each)
chopped fresh ginger
chopped fresh garlic

Wash mushrooms; remove stems. chop stems up for alter use.

Cook sausage; add cream cheese and chopped mushroom stems when sausage is still hot. Add ginger and garlic if desired.

Bake at 350 for 40-45 minutes. Enjoy!!

Crab Cocktail Spread:

12 oz cream cheese
1 tsp. Worcestershire sauce
1 Tbs. lemon juice
1Tbsp. grated onion
Pinch of garlic salt

Blend together, spread on 9x6 serving dish or plate.
2nd layer: ½ c. cocktail chili sauce
3rd layer: 1 c. drained crab meat (1 can) or fresh
4th layer: sprinkle with dried parsley
Cover with saran wrap and let sit for 6 hours or overnight in fridge. Serve with crackers.

12 oz cream cheese
1 tsp. Worcestershire sauce
1 Tbs. lemon juice
1Tbsp. grated onion
Pinch of garlic salt

Blend together, spread on 9x6 serving dish or plate.
2nd layer: ½ c. cocktail chili sauce
3rd layer: 1 c. drained crab meat (1 can) or fresh
4th layer: sprinkle with dried parsley
Cover with saran wrap and let sit for 6 hours or overnight in fridge. Serve with crackers.