Kia's Kitchen

24 oz. sour cream 1 can diced jalapenos 1 can diced green chiles onion powder garlic powder coarse ground pepper Lawry's seasoning salt To the sour cream add: 1/2 can jalapenos and some of the juice (adjust according to desired heat level), 1 can green chiles, palmful of onion powder, 1/3 palmful garlic powder, 1/3 palmful Lawry's seasoning salt, dash of pepper. Be careful with garlic powder, start off with a small amount. If the dip tastes to "garlicky" the only way to fix it is to add more sour cream. I prefer eating this dip with Ruffles. The longer it sits the hotter it gets.

2 pkg. cream cheese 3/4 c. sugar 1 t. vanilla 1 c. melted butter 2 pkgs. refrigerated crescent rolls cinnamon/sugar mixture Grease 9 x 13 pan. Lay one pkg. of crescent rolls on bottom of pan. Beat cream cheese, sugar, and vanilla. Spread over bottom layer of crescent rolls. Lay second pkg. of crescent rolls on top. Pour one cup of melted butter on top and sprinkle cinnamon/sugar mixture on top. Bake in a 350 degree oven for 30 minutes, or until golden brown.

1 large tub Cool Whip 1 large pkg. instant vanilla pudding 1 can/box coconut cream (found on alcohol isle) Mix ingredients together well. Refrigerate until cold and serve with fresh fruit.