• 1 Box of Cream Cheese
• 1 Container of Caarmel Apple Dip
• Apples
• 1 Bag Heath Bar Mix

Let cream cheese become room temperature to make easier to mix.

Mix cream cheese with caramel dip and spread in platter. Spread heath bar mix over top and serve with cut apples.

350°     30-40 Minutes

• 4 8oz. Cream Cheese
• 1 7oz. Green Chili’s Diced, Drained
• 1 4oz. Jalapeno’s Diced, Drained
• 1 1/4 Cup Planko Bread Crumbs
• 2 Cups Mayonnaise ( not miracle whip)
• 2 Cups Parmesian Cheese Shredded

Use a 13×9 shallow glass dish

Mix cream cheese with mayo. Then stir in chilis and jalapenos. Mix in 1 cup of cheese.  Then spread in the dish.

Mix the other cup of cheese and bread crumbs together and spread along the top. Put in oven and bake.

Meatballs

• 3 pounds ground chuck
  
• 2 tsp. accent spice
• 2 tsp. salt & pepper
• 2 tsp. garlic salt
• 2 eggs
• 1 tbls. Prepared mustard
• Bread crumbs just to keep mixture together

Sauce

• 3/4 cup grape jelly
  
• 1  12oz. Jar of chilly sauce (Del Monte)
• 1 thin cut onion

Mix all ingrediences for meatballs and brown in pan then drain on napkins. Sauce: Put jelly in sauce pan till melted and add chilly sauce and onion. After sauce complete add meatballs and simmer for half hour. Meatballs can be made ahead of time and frozen for 1 month or refrigerated for 2 to 5 days.

350°  30 minutes  Yield 60

• 1 1/2 lbs hamburger
• 1 1/2 lbs Pork
• 1/4 cup Parmesan cheese
• 1 large Egg
• 3/4 cup Italian Bread Crumbs
• 2 tablespoons Minced Garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk
• 1 teaspoon Dried Oregano
• 2 teaspoons Dried Parsley

Mix both meats together then add the rest of the ingredients. Roll into balls and bake till done.