Enchilada Roll-Ups...mmmmmm

I also saw these on Stephanie's blog, I just absolutely love her blog. She makes stuff that Jason would eat. I improvised this a little, just left some stuff out, that's all. But they were just as good. I will be making these again. I am going to post her recipe and put to the side what I omitted.

Enchilada Roll-Ups

Source: Macaroni and Cheesecake

Ingredients:
2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 large can chunk white chicken breast, shredded
1/2 bunch cilantro, chopped (I omitted)
4 green onions, chopped (I omitted)
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas (I used regular, that is what I had on hand)

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
Roll and cut into slices.

See that's all, easy as pie, and soooo good too.

Buffalo Chicken Dip

Ok this is some of the best stuff I've had. I got this recipe from Beth from church. She is awesome for bringing this to bible study that one night, I've made it like 3 times in a month. Mmmmmmm Good!

1 pkg (8 oz.) cream cheese, softened

1/2 c. Any flavor Frank's Redhot Sauce (I use "Buffalo")

1/2 c. Blue Cheese Dressing

1/2 c. Blue Cheese crumbles (I left this out)

2 c. Cooked Chicken, shredded



(I doubled everything except the redhot sauce)



Mix ingredients in deep baking dish or pie plate.



Bake at 350 for 20 minutes or until hot (Serve with ritz crackers or tortilla chips)

Old Fashioned Sausage Balls

Source: Lynsey Lou's Place

1 (1-lb) package of ground sausage
3 Cups baking mix ("bisquick")
4 cups grated sharp Cheddar cheese
1/8 Tbl. Pepper

Directions:
Preheat over to 375 degrees F. Spray a baking sheet with veggie oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move balls with a spatula halfway through cooking.

Cold Veggie Pizza

Source: Amber's Delectable Delights

Ingredients:
2 (8 oz) packages crescent recipe creations rolls
1 (8 oz) package cream cheese, softened
1 Tbl. mayonnaise
1 clove garlic, minced
1/2 tsp. dill weed (I omitted)
1 Tbl. dry ranch seasoning
Freshly Ground Pepper, to taste
2 cups veggies, cut into bite size pieces
1 cup shredded cheese

Directions
!. Preheat oven to 375 degrees. Unroll cresent dough sheets onto a large non-stick baking pan to completely over the pan. Press your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the curst is completely cooled, evenly spread the cream cheese mixter over it. Cut the crust into squares and then top with the veggies and cheese of your choice. Refigerate until ready to serve.