Sweet Potato Souffle

Beat together:
3 lbs. sweet potatoes, baked and still warm
3 T butter
2 oz. cream cheese, room temperature
3 T brown sugar
3 lg. eggs
salt and pepper

Topping:
3/4 c. brown sugar
1/2 c. chopped pecans
1/4 c. flour
3 T butter, cold, cubed
5 slices bacon, crumbled

375* until puffed and golden 30 minutes

Bread Stuffing - Betty Crocker

3/4 c. onion, minced
1 1/2 c. celery, chopped
1 c. butter
9 c. soft bread cubes
2 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme
1/2 tsp. pepper

Jalapeno Popper Dip *****

6-8 slices bacon, diced and cooked crispy
2-8 oz. packages softened cream cheese
1 c. mayo
4-6 jalapenos, chopped and deseeded (the seeds will make it too hot)
1 c. cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1/4 c. diced green onion

Topping:
1 c. crushed crackers (like Ritz)
1/2 c. parmesan cheese
1/4 c. melted butter

Preheat 350*

Combine all ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 min. until bubbly

Chili Con Queso Dip *****

1/2 lb. Velveeta cheese
8 oz. cream cheese
1-10 oz. can Rotel tomatoes
1-4 oz. can of green chiles
2-3 chopped green onions
1-4 chopped jalapeno peppers, to taste
2-3 fresh garlic cloves, chopped
1/2 bunch chopped cilantro

Melt cheese together in an container in a microwave.

Stir in other ingredients.

Serve warm with crudités and/or tortilla chips

Best Cornbread

1 stick butter
8 oz. sour cream
1 can creamed corn
2 eggs
2 tsp. sugar
2 Jiffy cornbread mixes

Melt butter in a 13 x 9 pan.  Mix everything else together and pour into pan on top of the melted butter. 
Bake 350*
30-45 min.