Chipotle Bacon Cheddar Dip

Chipotle Bacon Cheddar Dip

8 oz. Mayonnaise
8 oz Sour Cream
7 oz can of chipotle peppers in Abodo Sauce
half of a 2 oz jar of Hormel Real Bacon Pieces
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Finely chop chipotle peppers. Mix peppers with sour cream and mayonnaise. Fold in bacon and cheddar cheese. Refrigerate for at least two hours. Serve with chips


Terri's notes: I would use more peppers and not so much bacon. Really good...enjoy. Everyone else said it was really spicy, but like always...not spicy enough, so thus more peppers.

Heather's Chocolate Chip Cookies

Heather's Chocolate Chip Cookies

1 and 1/2 cups Brown Sugar
1 and 1/2 cups White Sugar
2 cups Crisco Shortening
1. Blend brown and white sugar and crisco together.

Add:
4 teaspoons Vanilla
1 teaspoon Water
4 eggs
2 teaspoons Baking Soda
2 teaspoons Salt

2. Blend vanilla, water, eggs, baking soda and salt together before you add the flour.
3. After they are all blended together, add 4 cups of flour.
4. Before adding the chocolate chips, taste a little of the dough to see if it's thick enough. If it needs to be thicker, add a little more flour until it's the desired thickness.

5. Next, add the chocolate chips and mix them into the dough.
6. Spray a cookie sheet with cooking spray so the cookies won't stick and then arrange the cookie dough balls 3X4 on the sheet.

7. Put in oven and cook for 5-8 minutes.