Mix all three together  - spread in an aluminum pan.

Place the following in order on top of the cream cheese mixture:

1 medium Vadialia onion chopped
1 Medium green pepper chopped
Taco sauce, not salsa, I usually mix a small hot and medium together, or one large Old El Paso
1 1/2 cup of shredded sharp or extra sharp cheddar cheese
1 1/2 cup of shredded mozzarella cheese
6-8 plum tomatoes - chopped
1 can of large pitted black olives - sliced
1 jar of sliced jalapeno peppers drained.  I spread them on top.

Serve with scoopables....

3/4 cup sugar

2 cups boiling water

1 can (46oz) pineapple juice

6 cups cold water

2 liters ginger ale

In a 4 quart freezer proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from freezer 2-3 hours before serving. Place in a punch bowl. Stir in gingerale just before serving. Yield: 32-36 servings (5 3/4 quarts)

December's Recipe of the Month:

From the Kitchen of:  Becca Tointon

SLOW COOKER CRANBERRY PORK

1 boneless pork loin—4lbs
1 can (16 oz) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 tsp ground mustard
1 tsp pepper
1/4 tsp ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste

Place pork in slow-cooker. Combine cranberry sauce, sugar, juice, mustard, pepper and cloves. Pour over roast. Cover and cook on low 6-8 hours. Remove roast and keep warm.

In saucepan, combine cornstarch, water, and salt until smooth. Stir in cooking juices. Bring to a boil. Cook and stir fro 2 minutes or until thickened. Serve with roast. Yield: 9-12 servings.

November's Recipe of the Month: 

From the Kitchen of: Carrie Ketchum

SHRIMP ALFREDO

1 8oz. cream cheese
1 stick of butter

Melt together on medium heat

Add:

1 cup of parmesan cheese
1/2cup of milk

When sauce is stirred well and creamy, add cooked shrimp. Pour over cooked fettuccine noodles

Deliciouso and sooooo not low fat! :)

October's Recipe of the Month:

 From the Kitchen of:  Pam Page

YUMMY PORK CHOPS & CHICKEN NOODLES

4 pork chops

large pkg of wide egg noodles

2 cans Chicken with rice soup

Directions: Salt and pepper pork chops. Rub with dry mustard and flour. Heat oil and brown pork chops on both sides. Pour both cans of soup over pork chops, cover and simmer. Cook noodles according to package directions. Drain. Remove pork chops from pan and mix the remaining soup in the noodles.

September's Recipe of the Month:

From the Kitchen of: Darcie Wilson

CHOCOLATY BANANA MUFFINS

1/3 cup vegetable oil

½ cup white sugar

1 egg

1 cup mashed bananas (approx. 2 overripe bananas)

¼ pkg. semisweet chocolate chips (~1/2 cup)

1 cup flour

1 tsp baking soda

½ tsp salt

Whisk together oil, sugar and egg. Stir in mashed bananas and chocolate chips. Add flour, baking soda and salt. Stir into banana mixture just until moist. Spoon into 12 greased muffin cups or paper lined muffin tin.

Bake at 350*F for 15-20 minutes. Enjoy warm or cold!  YUM! YUM!