Chili Cheese Dip

2 (8 oz.) pkgs. cream cheese, softened
3 (15 1/2 oz.) cans chili (I prefer the chili with NO beans)
2 cups shredded cheddar or mozzarella cheese
tortilla chips

Place all ingredients, except tortilla chips, in a crockpot. Cook on low for 1-1/2 hours. Stir to blend ingredients well. Serve with tortilla chips.

Chicken Dip

2-3 cans cream of chicken soup
2 (8 oz.) pkgs. cream cheese
1 sm. can diced jalapenoes, drained or undrained (depending on how hot you want your dip)
2 sm. cans diced chiles
1 can chicken, drained
tortilla chips

Place all ingredients, except tortilla chips, in a crock pot. Cook on low for several hours. The longer it cooks, the better it is. Serve with tortilla chips.

Cream Cheese Rangoons

1 8oz. package cream cheese, softened
1 green onion, chopped finely
wonton wrappers
peanut oil

Mix together cream cheese and onions with an electric mixer, until creamy. Put a heaping teaspoonful in the middle of each wrapper. Wet the edges of the wrapper using warm water and your finger. Pull two opposite corners of the wrapper together and sort of pinch shut. Pull the other two opposite corners together sort of tucking them in under the first pulled corners. Pinch together at the top to seal wrapper. Heat oil to 375 degrees. Fry about 4-5 wontons at a time for 2 minutes. (if the wontons are not completely submerged in the oil, after 1 minutes, flip them so they can get crispy all around). Serve warm, with sweet and sour sauce. I read this somewhere: to reheat, place on a rack on a cookie sheet and heat at 350 degrees for 10 minutes!! Enjoy!!