White Queso, anyone?

Justin and I are hardcore Mexican {food} fans. We became close friends with our favorite waiter at San Miguel's Mexican Restaurant several years ago and he so graciously offered me the recipe for that delicious "White Queso dip" that is offered at most fine Mexican establishments! So, without further adieu...

• 1 package {24 slices} of white American {not the Swiss American-- white American}
• a couple spoonfuls of chopped jalapenos {the pickled ones in the pickle aisle, they come sliced you have to do the chopping}
• milk to thin

Unwrap the cheese and break/cut into small pieces and place in microwave safe bowl. Add a few spoonfuls of finely chopped jalapenos. I like to chop mine in the mini-food processor. I throw a little jalapeno juice in too. Microwave on high for 1 min. Stir and add some milk to thin. Continue to microwave, stir and add milk until you've reached your desired consistency. I prefer mine a little runny. I keep it in the crock pot to keep it warm while serving! Enjoy!

After you devour your cheese, I suggest you devour this:

Chocolate Eclair Dessert

I won't be surprised if y'all already know about this one... but I am surprised as to why none of you have told me about it!?! It's DELICIOUS!

My SIL brought it to our Taco Night on Sunday and I pretty much ate 2/3 of it by myself.

For the filling:

• 1 large and 1 small box instant vanilla pudding
• 1- 8 oz. container cool whip.
• 1 box of Graham crackers

Mix pudding with 3 cups of cold milk and fold in Cool Whip. Layer graham crackers, filling, graham crackers, filling, graham crackers and finally top with the chocolate topping in a 9x13 pan and let refrigerate for 8 hours before serving.

For the chocolate topping:

{Thanks to informative readers, I've learned you can just use chocolate frosting from the store... nuke it to soften and spread it over top! 1 tub covered a 9x13 perfect}

• 1 c. sugar
• 1 c. butter
• 1/3 c. cocoa
• 1/4 c. milk
• 1/2 tsp. vanilla
• 1/8 tsp. salt

Bring to a boil, cook for 1 minute. Cool.