They didn’t turn out great, edible though.

Post from: We Aren't Chefs

Corndogs

1 package cream cheese, softened
1 1/2 tbsp. dry bbq rub
3 garlic cloves, minced

Mix cream cheese and spices well until cheese is smooth.

Cut jalapeno tops off and gut out middles. Rinse any extra seeds out.

Fill jalapeno with cream cheese mixture.

Fold a half piece of bacon over the top and put a toothpick through it to hold in place.

Put on tinfoil and let grill 10 minutes on each side or until bacon is done.

Post from: We Aren't Chefs

Stuffed Jalapenos

1 package cream cheese
1 c. cheddar cheese
Lemon
Diced onion
Worcestershire sauce
Garlic powder
Salt & Pepper

Soften cream cheese to room temperature. In mixer, add cream cheese, onion, lemon juice and sauce. Mix well, add salt and pepper, garlic and cheese. Mix together well.

When done put into ball on wax paper and roll up. Let chill for 30 minutes.

Serve with crackers.

Post from: We Aren't Chefs

Cheeseball

1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.

Post from: We Aren't Chefs

Spinach & Artichoke Dip

6 hard boiled eggs
1/4 c. mayonaise
3/4 tbsp. mustard
Tiny bit of horseradish
Salt
Pepper
Paprika

Peel the shell of eggs and cut eggs in half. Take out hard yokes and put into mixing bowl. Mash up with fork and add everything but the paprika. Mix together well, spoon mixture into egg whites and sprinkle paprika on top.

That’s it … super simple!

Post from: We Aren't Chefs

Deviled Eggs