1 box cream cheese 1 carton heavy whipping cream 2 cups sliced fresh mushrooms 1/2 cup diced onion 1 stick butter 2-3 Grilled Chicken breasts

Saute' onions and mushrooms in butter. Turn down heat very low, add cream cheese. When cheese is melted, add cream. Add grilled chicken breasts to mixture and simmer for 15 to 20 minutes, you can just use it for a gravy too.

Butter casserole dish (2 1/2 qt) Mix all ingresients except cheedar cheese & crab. Beat until smooth. Fold in crab meat & 1/2 c of the cheddar cheese. Pour into baking dish. Sprinkle the reserved 1/2 c cheddar cheese on top. Bake at 350 for 35-40 mins. Serve with whatever you want to dip. This is great for entertaining.

Combine all ingredients in a plastic container. Refrigerate.

Combine the softened butter and cream cheese with garlic in a food processor and process until smooth. Add dried herbs and pepper and process until combined. This is great with sliced cucumbers, blanched snow peas, celery and mushrooms.

In a medium saucepan, heat both, cream, and onion powder to a slow boil. Slowly add Xanthan gum, stirring with a whisk. You may need to increase/decrease the Xanthan Gum to get the right consistency. If it is too thick, use water to thin it out, if it is not thick enough use a little more Xanthan Gum.

Mix above ingredients and put in a small saucepan. Simmer on low until catsup is desired thickness. Store in a bottle or jar in the refrigerator

Put all ingredients but the butter in a blender. In a microwave safe dish, melt the butter to bubbling. Immediately start the blender and begin to add the butter in a very thin stream through the hole for the little removable insert. (Use your hand to cover all but the half inch square between your thumb and forefinger that you're pouring through. It will pop up all over as it blends. Your palm will be covered when you finish, but that's easier to wash than your counter and cabinets for four feet in every direction.) Have patience with this because the more slowly you add it, the better it will emulsify. It may take a full minute or two, but it's better than madly whisking it in over a double boiler hoping all the while that it emulsifies at all. Three notes: Don't add salt, the butter will add plenty! Fresh lemon juice makes a world of difference. You can play with adding a few drops of water to get a thinner consistency if you desire.

BE Careful.. THESE ARE THE HOTTEST PEPPER, If you get them on your skin or eyes youll be hurtin.. use latex gloves to protect your skin. Cut off the stems of the peppers and put them in a baking dish with the olive oil and peeled garlic cloves bake at 350 for 5-10 mins until peppers are soft, combine all the ingreidents in a food processor or blender including the oil the peppers were roasted in and the whole peppers including the seeds Blend until its all chopped up and blended.. Transfer into a small container or bottle and enjoy.. WARNING this is the hottest of the Hot.. a small tab is enough for a whole plate of food.. Wash all utensils very well and throw gloves away.. DONT TOUCH YOUR FACE until everything is cleaned up.. trust me on this..rofl

Put these in a bowl and mix with a spoon. Since the ingredients are equal amounts you make as much or little as you need. No waste.

Have cream cheese at room temperature or nuke for a few seconds. Then add the cream cheese to the canned ham spread. I skim the fat off the top of the ham. Add the mayo and mix with electric mixer until smooth. This is great to use as a dip with pork rinds or celery sticks.Can add more mayo if desired.

Mix all ingredients together and serve! This stuff is wonderful with chicken. It really does taste like the real thing! YUM! You'll have to remind yourself you're not cheating, lol.