Jalapeno Popper Dip
Soften 1 package of cream cheese (I always used the reduced fat) and mix with 1/2 cup mayo (again, reduced-fat is my recommendation.) Stir.
Cut up 4 ounces of velvetta (2%) into small cubes. Stir velvetta pieces and chopped jalapeno pieces into the cream cheese mixture.
Place mixture into baking dish.
Melt 1 tablespoon of butter and mix with 12, crushed up Ritz crackers. Sprinkle this mixture on top of dish.
Bake for 20 minutes or until bubbly and warm.
Top with chopped green onions or chives to add some extra color.
Serve with the additional Ritz crackers.
Original recipe from: http://www.kraftrecipes.com/recipes/kickoff-popper-dip-126814.aspx
Jalapeno Popper Mashed Potatoes
(Prepare your potatoes the way you prefer, but I will share the way I usually do it.)
Take 1 russet potato per person you are serving, peel, and evenly chop the potatoes.
Place the potatoes into a large pot and cover with cold water. (1 inch above potatoes.) Add about a tsp of salt.
(*Tip: If you want to prepare this the night before for larger meals like Thanksgiving, you can add a little bit of lemon juice to the water and uncooked potatoes, and place the whole pot into the fridge. Then, boil just like that the next day.)
Bring pot to a boil and allow to cook until potatoes are tender (about 15-20 minutes.)
Remove, and strain water.
(*Tip: If you do not have a potato ricer, GET ONE! http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS .
These can be used for created perfectly smooth mashed potatoes, straining spinach, and more. I LOVE MINE!)
Once potatoes are mashed, add milk and add leftover jalapeno popper dip from the party and serve! DELICIOUS!