Kia's Kitchen

16 oz. cottage cheese 2 heaping Tblsp. Best Foods Mayo 2 heaping Tblsp. sour cream a thin sprinkle of garlic powder over top 1 pkg. ranch dry mix (buttermilk) Mix all ingredients together and refrigerate. Best if refrigerated for a few hours before serving. Serve with ruffled potato chips.

3-4 boneless skinless chicken breasts 1 bottle of Frank's Wing Sauce 2 pkg. of cream cheese 1 bag of shredded cheese (don't use fiesta kind) 1 bottle of Ranch dressing celery chips Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night. Next day... Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low. Serve with chips and or celery or other vegetables of your choice.

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.

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.

1 container sour cream 1 can diced green chilies 1 T. diced jalapenos  (more or less to taste) Garlic powder, onion powder, Lawry's season salt, and pepper to taste Combine and stir.  Taste continues to develop and heat intensifies as it sits.

1 c. mayonnaise 1 c. Parmesan cheese (grated) 1- 7 oz. container green chilies 1-14 oz. water packed artichoke hearts (water packed is best) Preheat oven to 350 degrees.  Cut up artichoke hearts.  Drain green chilies.  Combine and bake in a 9 inch pie pan for 30 minutes. Serve with tortilla chips.