6 Eggs
1/4 cup Mayo
2 big squirts Horseradish Mustard
1 teaspoon Paprika
1/4 teaspoon Cayenne
1/4 teaspoon Pepper
1/2 teaspoon Salt
Place eggs in a saucepan and fill with hot tap water till about 1 inch over eggs.
Turn up heat high till they come to a boil. Once they come to a boil cover, turn down heat to a gentel boil (around 6)and cook for 12 minutes.
Drain eggs when done and then run cold water over them till covered and drain again. Do this 2 or 3 times.
Cut eggs in half by forcefully hitting the egg lengthwise with a knife. Scoop out egg with a spoon as close to the shell as possible. Set egg whites aside on a nice platter and put the egg yolks in a bowl.
Mix the mayo, relish, mustard, paprika, cayenne, pepper, and salt with the egg yolks.
Fill egg white center with egg yolk mixture using a spoon.
1 (8 oz.) pkg Cream Cheese, softened
1 can Refried Beans
1 can Chili no Beans
1 (16 oz.) jar Salsa
2 cups shredded Cheddar Cheese
1 bag Tortilla Chips
Heat oven to 350.
In a 13x9 pan spread cream cheese.
In a small bowl stir the refried beans.
Layers should go cream cheese, refried beans, chili no beans, salsa and cheese.
Bake for 20 minutes.
Serve with tortilla chips.
8 oz. Cream Cheese, softened
3 Green Onions, finely chopped
1 Tablespoons Worcestershire Sauce
2.5 oz. jar Dried Beef
Club Crackers
Mix softened cream cheese with chopped onions and Worcestershire sauce.
Rinse dried beef under running water to wash off excess salt. Pat dry with paper towels.
Chop finely and stir into cream cheese mixture.
Spread into a small container.
Refrigerate till cheese hardens back up, about 2 hours.
Spread over club crackers.
1 can Crushed Pineapple, undrained
1 can Cherry Pie Filling
1/2 Homemade Lemon Cake Mix
1 stick butter
Dump crushed pineapple and cherry pie filling into a 13x9 pan. Stir to combine and spread evenly. Sprinkle cake mix evenly over cherry layer. Slice butter into thin slices and lay on top of everything.
Bake at 350 for 45 minutes or until top is lightly browned.
