Christmas Cranberry Salsa

1 bag cranberries (fresh or frozen)

2/3 C sugar

juice of 2 limes

1 sm can chopped green chilies

1 bunch green onion

1/2 t garlic powder

Blend all ingredients in food processor or blender

Spread 1 8 oz cream cheese and top with salsa

Serve with crackers

Striped Cucumber Cups- by Suzie Romans

2- 8 oz. cream cheese softened
1 package Ranch Dressing mix
1/2-1 cup finely chopped ham
2 Tbl. sour cream

Using a vegetable peeler, peel several strips lengthwise to create wide stripes. Or, using a fork, score the peels to create finer stripes. Cut cucumbers crosswise into 1/4 inch thick rounds, and scoop out the seeds with a spoon, forming a well in each slice. Making the filling...
In a blender or food processor, combine cream cheese, ham, dressing mix and sour cream until completely blended. Spoon the filling into a pastry bag and pipe filling into the wells of the cucumber slices. You can also put filling on celery, carrots, crackers, bagels, or cherry tomatoes.

Cheese Fondue

2 Cups Milk
2 Cups heavy whipping cream
3 Cups grated sharp cheddar cheese
1 1/2 teaspoon worcestershire sauce
3/4 teaspoon salt
3/4 teason garlic powder

Heat milk, whipping cream, and cheese on medium heat until cheese is all melted. You may have to raise the heat a little, but be careful, do not allow it to boil!

Add worcestershire sauce, salt, and garlic powder.

In another pan make a rue using 1/2 cup butter and 1/2 cup flour. (First melt the butter, then add the flour and stir constantly over med-high heat until it is smooth and bubbly. This will be the thickener.)

Add the rue to the milk/cheese mixture and stir over med heat . Fondue will thicken.

It tastes best with delicious french bread.

Recipe makes kind of a lot of fondue. I usually half this recipe when I am cooking for around 4 people.