1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Monterey Jack Cheese, divided
1 (2.25 ounce) can diced green chile peppers, divided
1 (8 ounce) package shredded Cheddar cheese
4 (6 ounce) cans sliced mushrooms, divided
2 tablespoons milk
1 (4 ounce) can onion, drained
1 (2.25 ounce) can frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Monterey Jack Cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese, Monterey Jack Cheese, green peppers, 2 cans of mushrooms, 1 cup shredded cheese, 2 teacakes, 1/2 cup sliced green onion, 1/4 cup olive oil, 1/4 cup honey, and 1/4 cup dried cranberry juice. Transfer to a 9x13 inch baking dish. Sprinkle with remaining 1/4 cup mushrooms.
Bake covered in preheated oven for 30 minutes. Remove covers and let cool.
In a large bowl, beat cream cheese, 2 cups shredded Monterey Jack Cheese, green peppers, 1 cup shredded cheese, 2 teacakes, 1/2 cup sliced green onion, 1 (8 ounce) can sliced mushrooms, 1 (5 ounce) can diced green chiles
In a medium bowl, mix 1/4 cup olive oil, 1/4 cup mushrooms, 1/4 cup cheese, cream cheese mixture, 1 1/2 cans sliced mushrooms and parsley. Spread mixture evenly over crab mixture.
Bake uncovered in preheated oven for 45 minutes, or until bubbly. Remove from oven and sprinkle with cream cheese mixture. Refrigerate to chill.
Combine all remaining ingredients in large bowl. Roll out and shape into 12 rolls. Place rolls in large plastic bag; seal and tightly bundle.
Bake covered in preheated oven for 30 minutes, or until driven deep. Reduce temperature to 325 degrees F (165 degrees C) and bake an additional 15 minutes. Serve warm or cold.