1/2 lb. (8 oz.) Velveeta cheese or simular product, cut into cubes
1 can (16 oz.) refried beans
3/4 cup salsa
chips or crackers

Mix velveeta, beans and salsa in medium saucepan; cook on medium heat untill cheese is completely melted and mixture is well blended.

Serve with chips and crackers.

1/2 lb Super lean ground beef
2 t Chili powder
1 can Black beans, drained, rinsed (15 oz)
1/2 c Thick and chunky salsa
3/4 c Shredded sharp cheddar cheese
4 Flour tortillas (10 inch)
1/4 c Reduced fat or light sour cream
1 Tomato, chopped
1 c Shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat for 5 minutes, or until meat is no longer pink, stirring frequently. Add beans and salsa; cook for 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centers of tortillas; top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

10 oz. sharp Cheddar cheese, grated
4 oz. Monterey jack, grated
4 oz. Velveeta, cubed
4 oz. cream cheese
1 (12 oz.) can evaporated milk
1 tsp. Dijon mustard
6 slices extra-thick bacon; cooked crisp and crumbled.
salt and pepper to taste
12 ounces elbow macaroni; cooked and drained
1/2 cup plain dried bread crumbs
2 oz. Parmesan, grated

Preheat oven to 350 degrees F.

In the top of a double broiler, place cheeses (except Parmesan) and melt over simmering water, stirring frequently.  Gradually add milk, whisking until completely smooth.  Whisk in mustard, bacon and add salt and pepper to taste..  ( If you do not have a double broiler you can set a heat proof bowl over a saucepan with about 1 inch of water in it.)

Pour cheese mixture into a 9x9 inch baking, add macaroni and toss to coat noodles. 

In a small bowl combine bread crumbs and Parmesan cheese and then sprinkle over the macaroni and cheese.

Bake until crumbs are browned and cheese is bubbling.  Approximately 20 to 25 minutes.

1 lb Super lean ground beef
1 Green pepper, chopped
1 Red pepper, chopped
1 jar Chunky Salsa (16 oz)
1 can Diced tomatoes, undrained (14.5 oz)
1 pkg Frozen corn, thawed (10 oz)
12 Corn tortillas (6 inch)
1 1/2 c Sharp cheddar cheese, divided

PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.

4 eggs
3 tbsp. butter or margarine
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/4 cups milk
1 cup shredded sharp cheddar cheese
1/3 cup grated parmesan

Preheat oven to 350 degrees F.

Separate eggs.  place yolks in small bowl and beat lightly, set aside.  Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.  Melt butter in medium saucepan on low heat.  Add flour and seasonings; mix well.  Cook 2 minutes or until bubbly, stirring constantly.  Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens.  Reduce heat to low, add cheeses; cook until melted, stirring constantly.  Remove from heat.  Gradually add egg yolks, stirring until well blended after each addition; cool slightly.  Gently stir in egg whites.

Pour into a 1-1/2 quart souffle or casserole dish.  With tip of spoon, make a slight indentation or " track"  around the top of the souffle, 1 inch from the edge of the dish to form what is called a "top hat".

Bake 45 to 50 minutes or until golden brown.  Serve immediately.

Who doesn't love a cheese ball? 1 pkg. (8oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 pkg. ( 4 oz.) blue cheese crumbles
1/2 cup pecans, chopped
Crackers

Blend cheeses in a medium bowl with an electric mixer on medium speed.

Shape cheese mixture into a ball and roll into pecans.  Refrigerate for at least 1 hour.

Serve as spread on crackers.

2 large russet potatoes
3 to 4 tbsp. milk
2 tbsp. butter, room temperature
2 tbsp. sour cream
1/2 cup grated sharp cheddar cheese, divided
salt and pepper
1 tbsp. chopped fresh chives, plus more for garnish

Preheat oven to 375 degrees F.  Pierce potatoes with fork; bake on oven rack until tender, 1-1/2 hours.  Cool for 10 minutes.  (Can be cooked in microwave on high for 9 minutes and then finished in the oven for 20 minutes to reduce time.)

Halve the potatoes lengthwise, leaving a thin shell, scoop potato flesh into a mixing bowl.  Add milk, butter, sour cream and 1/4 cup of the cheese.  Season with salt and pepper; gently fold in chives to combine thoroughly.

Scoop filling back into potato shells and place into a baking dish just large enough to hold them.  Sprinkle with remaining 1/4 cup cheese.  Bake until heated through, 15 to 20 minutes.  Garnish with chives before serving.

Variation: Add crumbled bacon or any combination of your favorite baked potato toppings for a personal variation of this super fun recipe!

1 c Miracle Whip light dressing
1 c fresh broccoli
1 jar (2 oz.) diced pimientos, drained
2 c grated Parmesan cheese
1 c shredded mozzarella cheese, divided
Wheat Thins baked snack crackers

HEAT oven to 350º. Combine first 4 ingredients and 1/2 cup mozzarella cheese.
SPREAD into 1 qt. baking dish or 9" pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella cheese; bake 5 min. or until cheese is melted. Serve with crackers.

Makes:    ~3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each.