Enchiladas

Ingredients:
2 lbs hamburger or chicken
1 pkg. corn tortillas
2 cans Cream of Chicken soup
1 sm. can of green chilies
1 pint sour cream
1 sm onion, chopped
1 lb grated cheese

Directions:
Fry hamburger or dice chicken. Add onion to taste. Combine soup, chilies, and sour cream then heat. Dip tortillas in hot oil. Tear tortillas and layer them with meat, then soup mixture, then cheese. Repeat layers.  Heat in oven until bubbly and cheese is melted.

*** Most famous at Grandma Lois's in Dales HUGE skillet.

Stuffed Bread Dip

Ingredients: 
1 round loaf bread, sourdough
8 oz. cream cheese
8 oz. sour cream
8 oz cold pack cheese  or cheddar cheese spread
5 oz. dried beef
1/2 c. minced onion
1/2 c. fresh parsley
dash of Tabasco sauce

Directions:
Cut off top of sourdough bread loaf.  Carefully scoop out insides into as big as chunks as possible and set aside.  Rinse dried beef in hot water and squeeze out excess water to get rid of extra salt.  Cut into small pieces and mix together with all the other ingredients. Place into hollowed out bread shell.  Replace the top of loaf and double wrap in foil. Bake at 350 for about 2 hours.  Let sit for an hour before serving with insides of bread and raw vegetables.

***Both Sister Roudybush and Sister Neeley claimed this recipe, but it is yummy!

Gina's Corn Dip

Ingredients:

2 cans whole kernel corn
1 can of Rotel
1 carton Robert's Sassy Salsa
OR 16 oz. Sour Cream with salsa added
1 c. Miracle Whip or Mayo
8 oz. Cheddar Cheese

Mix all ingredients together and chill.  Serve with Fritos Scoops.

White Chili

Ingredients:

4 cans Northern (Navy) beans
6 cups chicken broth
1 cube beef bouillon
1-2 onions, chopped
4 tsp ground cumin
2 tsp garlic powder
2 tsp oregano
1/2 tsp cayenne pepper
2-4 stalks of celery
2 cans white shoe peg corn
2 (4 oz.) cans mile green chilies, diced
4 cups chicken, diced and cooked
2 cups sour cream
3 cups Monterey Jack or mozzarella cheese, grated

Directions:

In a large pot, cook onion and celery in a little water until clear.  Add beans, corn, broth, bouillon, seasonings, and chilies.  Bring to boil.  Reduce heat and simmer 5 min. Add chicken, sour cream and cheese.  Simmer over low heat until heated through.

BEST Caramel Apple Dip -

Ingredients:

2 c. brown sugar
1/2 c. real butter
1 c. corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
8 oz. sour cream
8 oz. cream cheese, softened

Directions:

1.  Combine butter, brown sugar, corn syrup, and salt.  Bring to a boil on medium-high heat and boil for 7 minutes.  Stir consistently so it doesn't burn.
2.  After 7 minutes, reduce heat to low.  Pour in the sweetened condensed milk and vanilla and cook for 5 more minutes. Remove from heat.  Cool until warm.
3.  Meanwhile pre-stir the sour cream and cream cheese together to get out any large lumps.  Add sour cream and cream cheese to cooled caramel.  Stir until smooth.
4.  Store in the fridge in an air-tight container.  This caramel dip stay soft, so you will not have to reheat it each time you eat it unless you want it warm.  Dip apples, bananas, or other fruit in it.

*** From sofestive.com

Loaded Mashed Potato Casserole

Ingredients:
4 lbs potatoes, peeled
1/2 c. sour cream
1/4 c. butter
1/4 c. milk
1 tsp salt
1/2 tsp pepper
1 tsp chicken bouillon
1/2 tsp garlic salt
1/2 tsp garlic powder
1/4 c. parmesan cheese, grated
1 1/2 c. cheddar cheese grated
12 slices of bacon, cooked and crumbled
1/4 c. green onions, sliced

Directions:
Boil potatoes in salted water until done.  Drain well and mash. Add sour cream, butter, milk, salt, pepper, bouillon, and garlic.  Stir in Parmesan cheese, 1 c. cheddar and half of the bacon.  Pour into a 9x13 baking dish and bake for 25 min at 350 degrees.  Top with remaining cheese and bacon and bake 5 more minutes.