CHOCOLATE CHIP DIP

1 (8oz) pkg. cream cheese, softened
2 T. brown sugar
½ c. butter, softened
¾ c. miniature semi-sweet chocolate chips
¼ tsp. vanilla extract
¾ c. pecans, finely chopped
¾ c. confectioners’ sugar
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for at least 1 hour.
Just before serving add pecans.
Serve with graham crackers.

PEPPER BALL

2 pkg. cream cheese
1 pinch black pepper fine
2 pkg. Ranch dressing mix
1 pinch onion powder
1 teaspoon paprika
1 pinch garlic power
1 teaspoon salt
coarse ground black pepper

Cream cheese needs to be at room temperature to mix.
No need to blend.
Add dressing mix and spices to cream cheese and mix.
Then shape in ball and roll in coarse black pepper.
Chill and serve on crackers.

TACO SOUP

1 can pinto beans
1 package Ranch dressing mix
1 can light red Kidney beans
1 lb hamburger
1 can Mexican corn
1 package grated cheese
2 cans diced tomatoes with Basil, Oreageno, Garlic
1 bag corn chips
1 package Taco seasoning

Brown hamburger and drain.
Mix with beans, corn, tomatoes, taco seasoning and Ranch dressing.
Bring to boil – then simmer 2 hours or just put in Crock Pot.
Serve over corn chips and sprinkle with grated cheese.