Suzannes Dip Recipes

SUZANNE'S DIP

Steps:

• Place one can of chili on the bottom of an 8 X 8 glass pan
• Next, put one package of softened cream cheese (I usually put mine in the microwave for a few seconds) and spread over the chili
• Next, put another can of chili on top of the cream cheese
• Then, put the second layer of cream cheese on top of the chili
• Top with the Monterey Jack or Cheddar
• Place in preheated (350) for approximately 20 minutes or so (until heated through and cheese is melted. Stir and serve. You can also do this step in the microwave until heated through.

SUZANNE'S DIP

Steps:

• In the bottom of a a 8 X 8 square baking dish put 1 can of chili - on top of that place 1 package of softened cream cheese - spread to cover the chili - then another can of chili - and the remaining softened cream cheese - then put the shredded monterey jack cheese. Serve with corn chips (we use Tostitos)
• Bake at 350 for 20 - 30 minutes. You can microwave this also - do 3 minutes at a time on high power - and test often.

PARMESAN ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Soften cream cheese in a microwave-safe bowl until spreadable.
• Add in remaining ingredients and mix together using a spatula.
• Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.

HOT BACON CHEESE DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally., Just before serving, stir in bacon. If desired, top with crumbled bacon. Serve warm with tortilla chips or toasted bread.

SUZANNE'S CARAMEL OATMEAL BARS

Steps:

• Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
• Remove from oven and sprinkle on enough chocolate chips to cover.
• Then top with caramel mixture, then remaining oatmeal mixture.
• Bake another 15-18 minutes.
• Cool and cut.

SUZANNE'S SCALLOPPINE

Steps:

• Preheat oven to 300°F. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs.
• Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven.
• Add garlic to same skillet and sauté over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.