Katherine's Cheese Dip

1 small can Snap-e-Tom (or Spicy V8)
1 lb Velveeta, cubed
3-4 oz Philadelphia cream cheese (do not use generic - it won't melt!)
diced jalapeno peppers to taste

Pour Snap-e-Tom into fondue pot. Add Velveeta and melt on very low setting. Once Velveeta is fully melted, add cream cheese and stir until melted. Add peppers. Serve with tortilla chips.

Jami's Greek Chicken

JAMI’S GRILLED GREEK CHICKEN KABOBS

½ cup Greek Vinaigrette Dressing

2 Tbsp Mayonnaise

1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces

Combine dressing and mayo; pour into large Ziploc baggie. Add chicken. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20min or up to 2 hours.

Remove chicken from marinade; discard bag and marinade. Cook over medium heat until fully cooked.

**Great with rice topped with Lemon and Herb (not Lemon Pepper) seasoning and pitas, or naan. Butter top of pitas or naan sprinkle warm in skillet on both sides until lightly browned. Sprinkle buttered side with Lemon and Herb.