Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

"We want to replace kitchen flooring before getting new cabinets and plan on just a good quality vinyl or laminate. What subfloor should be used?" What subfloor is already present? Unless it is in bad shape there is no reason to remove it. Vinyl and laminate just need a smooth plywood layer. Facing an existing subfloor with 1/4 inch plywood is all you should need. Be sure to have the seams filled.

sounds wonderful! You could be the next Mrs Fields! I bet crushed walnuts or sunflower seeds would be good in those cookies. I wonder how many scrumptious recipes are the result of accidents. One Christmas, my mother, the worst cook in the universe, made brownies. They were heavenly. rich, dark, buttery chocolatey melt-in-your-mouth velvety. just heavenly. When my sister-in-law asked her for the secret, my mother said, "I just used the recipe on the back of the baking chocolate package.... but it said to use half the squares in the package, & when I was breaking the chocolate, it all fell apart, so I said 'D@mn@t!on!' & threw the whole mess in there." I've remembered that all these years, & whenever I get the impulse to bake, I always think, "double the chocolate!"

amylou, that is the cheese spread I make every holiday for my son in law, Dave, he loves the stuff, but I usually add finely chopped dried beef or beef from those little plastic envelopes, here it's Buddig. I think adming pimentos would make it look very "red and green holiday festive"! A favorite here is pimento cheese, there's never any left and the above SIL likes it nearly as well as the cream cheese recipe of amylou's. I also make a quick "southwestern" dip with a jar of salsa, a can of drained southwestern style corn and a can of rinsed black beans. Mix it up and you have dip, my girls love it. Ashley likes to add sour cream and it's fast and easy. Of course mine has my homecanned salsa and Readinglady's Southwestern Corn Relish, but the ingredients could easily be purchased at the grocery store. There's that "7 layer dip" with the refried beans, cheese, tomatoes/etc, and there's this cold chili cheese dip. If I don't have yogurt, I use a cup of sour cream in place of the yogurt/mayo combination and it's still good, and it's easy to double or triple if you need a lot. Chili Cheese Dip 2/3 cup plain Greek yogurt 1/3 cup mayonnaise 1/3 cup finely chopped green bell pepper 1/3 cup canned diced tomatoes, well drained 1 (4 oz.) can diced green chilies, well drained 3/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/3 cup grated cheddar cheese 2 tablespoons finely chopped green onion Vegetables and tortilla chips, for serving Mix all ingredients together in a medium bowl until well combined. Serve with tortilla chips and raw vegetables for dipping. I always liked chips, dips, veggies and munchies better than the meal at most events anyway! Annie