Jalapeño Popper Dip

Dip:

2 - 8 oz pkgs cream cheese
1 cup mayonnaise
2 cup shredded blended Mexican cheese
1.2 cup Parmesan cheese
1 4-oz can sliced jalapeños (add more if you like it really hot!)
1 4-oz can diced green chilies

Top layer:
1 cup Panko bread crumbs
1/2 cup parmesan cheese
1/2 stick butter

Recipe adapted from: Big Red Kitchen

Add the first 6 ingredients in a food processor (I used a blender) and process until smooth.  You don't need to drain either can of chilies, just throw it all in, juice and all into the blender.

Once the ingredients are combined, spread the dip into a greased 2 quart casserole dish.

In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese.  Pour melted butter over top crumb mixture and combine all ingredients well.  Add an even layer of this to the top of the mixture in the casserole dish.

Top with some pickled jalapeños.

Bake at 350 degrees for 20 minutes.  You want to make sure that the top gets browned slightly and the sides are bubbly.  See picture below:

I serve this dip with corn tortilla chips but you can use crackers, pita bread, whatever suits you fancy.

I'll guarantee one thing, if the room is full of femmes; they're gonna be asking for your phone number.  This dip is a real crowd pleaser.  I have yet to find someone who doesn't love it!

Strawberry Lemonade Bars

I love lemons. I love nearly everything lemon flavored.  I also love strawberries.  So, when you combine strawberries AND lemons, you have nirvana.  Give these bars a try, take them to a potluck, or just keep the whole batch for yourself.  You won't regret it! Well, except for the few extra pounds you'll pack on lol.

Crust:
1/4 cup sugar
1/2 cup butter, room temperature
1-1/2 cups all purpose flour
1/4 tsp salt

Filling:
1 cup fresh lemon juice (about 2 medium size lemons)
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Adapted from: Food.com - Strawberry Lemonade Bars

Preheat oven to 350 degrees.  Lightly grease a 9 x 13-inch baking pan.  In a large bowl, cream together sugar and butter, until smooth and fluffy.  Working at low speed, gradually beat in flour and salt until mixture is crumbly.  Pour into prepared pan and press into an even layer.  Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, strawberry puree, sugar, and eggs and process until smooth.  Add in flour, baking powder, until smooth.  Add in flour, baking powder, and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking.  Return to oven and bake for 23-26 minutes until the filling is set (There will be a light colored "crust" on top from the sugar in the custard).  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator.  Dust with powdered sugar.

The crust mixture is very crumbly.

Pat down crust mixture and bake for about 17 minutes.

Fresh out of the oven.  The layer is set and doesn't "wiggle."

Sprinkle powdered sugar over bars and cut with a wet knife.

These bars are slightly tart and full of yummy strawberry and lemon flavor.  I've made them for friends and everybody loves them.