Appetizers
	Sausage Balls
		1lb. of sausage (mild, hot or sage) 2 ½ c. of Bisquick 2 c. of Sharp Cheddar Cheese
	Put all ingredients into a bowl and microwave for one minute. Then mix all ingredients thoroughly. Roll mixture into small balls and cook at 350 degrees for 10-12 minutes. Serve alone or with jelly. (Balls can be frozen in individual baggies and cooked as needed.) Submitted by Kelly Hill, Columbus, MS
	Fiesta Dip
		3 c. sharp cheddar cheese, grated 1 can green chilies, chopped and drained ½ c. mayonnaise ½ c. sour cream 1 can Mexi-corn, drained ¼ cup chopped green onions
	Mix all ingredients. Cover and refrigerate over night. Serve with crackers or corn chips. Submitted by Libby Matthews, Corporate Office
Desserts
	Chocolate Chip Cake
		1 box Ducan Hines yellow butter cake mix 1 small package instant chocolate pudding mix 1 cup vegetable oil 1 cup sour cream 4 eggs ¼ cup water 8 oz. Nestle sweet morsels
	Mix cake mix and pudding mix; add oil, sour cream, eggs and water. Mix well. Add chocolate chips. Bake in well-greased bundt pan for 1 hour at 350º. Submitted by Libby Matthews, Corporate Office
	Cookie Cake
		2 Slice 'N' Bake Chocolate Chip Cookies (or your choice of flavors) 2 c. sugar 3 eggs 1 (8 oz.) pkg. cream cheese
	Spray 9 X 12 pan with PAM. Slice 1 roll of cookies thinner than for regular cookies and line bottom of pan. Cream sugar, eggs and cream cheese. Spread over sliced cookies. Slice other roll of cookies and arrange on top of creamed mixture. Bake at 350º for 45 minutes. Submitted by Carolyn Oglesby, Corporate Office
	Caramel Pie
		2 graham cracker pie crusts 1 (8oz.) cream cheese-softened 1 (12oz.) cool whip-thawed 1 c. eagle brand milk 1 ½ c. chopped pecans (divided into fourths) 1 jar caramel topping
	Mix cream cheese with eagle brand milk. Roast pecans in oven. Sprinkle ¼ of pecans into each pie crust. Pour ¼ jar of caramel over pecans. Fold cool whip into cheese mixture and put half into each pie crust. Top with remaining pecans and caramel. Freeze and serve. Submitted by Kelly Hill, Columbus, MS
	Blueberry Crunch
		1 c. pecans chopped 2 c. self-rising flour 2 sticks margarine 1lb. box confectioner sugar 1 (8oz.) cream cheese 12 oz. cool whip Blueberry Pie Filling (or Cherry)
		Mix pecans, flour and margarine until well blended. Press into bottom of 9 x 13 pan. Bake at 350º for 20 minutes or until light brown. Let cool completely. Cream sugar, cream cheese and cool whip and pour over other ingredients after it has cooled completely. Top with pie filling and refrigerate. Submitted by Angela Young