Ideas for hot dips...

you can't go wrong with velveeta and rotel. Just a thought.

1 brick of Cream Cheese
1 tube of Jimmy Dean sausage
1 can of Rotel

Simple yet delicious...I invented this dip, and it's called "Skillet's World Famous Dip".

Crawfish Cardinale with French bread toasties.

CRAWFISH CARDINALE

3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)

In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.

ETA: I melt butter and brush the French toast slices with it before I toast them in a low oven on about 250, no higher than that. You really don't need them to brown. You just need them to be crispy all the way through like a chip. That's my preference. Make a lot of them, though, because with the butter, people pick them up and eat them like chips. I use them with cups of soups and cold salad meals as the bread, also.