1 8-oz. cream cheese – room temperature
1 8-oz. prepared container hummus
1 cucumber – diced
2 Roma tomatoes – diced
1/4 cup sliced black olives or Kalamata olives
1/4 to 1/2 cup feta cheese
1/4 cup green onions
Pita chips

In a 10-inch dish or pie plate, spread the cream cheese, then top with the hummus, then top with the cucumber, then tomatoes, then the olives, feta cheese and onions. Chill.

Serve with pita chips.

Wontons cut diagonally (deep fried) or tortilla chips
Italian bland shredded cheese in a bag or mozzarella cheese, shredded.
Mild banana pepper rings
Bulk Italian sausage
Pepperoni
Mushrooms
You can use any desired toppings you like.

On a cookie sheet in a single layer, spread out the deep-fried wontons or tortilla chips. Spread the topping over chips. Sprinkle desired amounts of cheese. Bake at 350 degrees until cheese is melted. Serve with your favorite brand of Alfredo sauce and marinara sauce for dipping.

24 large mushrooms 1 1/2 to 2 inches in diameter
1/4 cup sliced green onions
1 clove of garlic, minced
1/4 cup of butter or margarine
2/3 cup fine breadcrumbs
1/2 cup shredded cheddar cheese

Wash and drain mushrooms. Remove stems. Chop enough stems for 1 cup.

Cook stems, onion and garlic in butter until tender. Stir in breadcrumbs and cheese. Spoon mixture into mushroom caps.

Arrange on a 15 x 10 x 1 inch baking sheet. Bake at 425 degrees in oven 8-10 minutes until heated through.

Enjoy! (This is my favorite recipe for Christmas Eve. It's easy to make and delicious to eat!!

½ lb. sliced bacon
½ cup chopped onion
1 lb. ground chuck
½ cup catsup
½ cup brown sugar
1 tsp. prepared mustard
2 tsp. vinegar
½ tsp. salt
1 small can pork & beans (UNdrained)
1 small can kidney beans (drained)
1 small can lima beans (drained)

Cut bacon in ½ inch pieces and fry.
Remove bits of bacon and save.
Drain fat and save 2 tbsp of grease in skillet.
Add onion & ground chuck and sauté until beef is browned.
Place ground chuck mixture into a 2½ qt. casserole dish.
Add bacon bits, catsup, sugar, mustard, vinegar and salt and fold in beans.
Bake at 350 degrees for 1 ½ hours.

* Cover for the first hour and uncover for the last ½ hour.
Serve as an appetizer, side dish, or with French Bread and a salad . Fabulous !

3 ripe mashed avocados in a bowl. Add half cup cubed chedder cheese, half cup chopped grape tomatoes , quarter cup diced sweet onions and quarter cup sliced pitted black olives & 1 tablespoon fresh lemon juice, half teaspoon hot sauce. Fold all together and eat with corn chips.

Sea-Salt Roasted Green Beans with Asian Dipping Sauce


Preheat oven to 400 degrees

One handful of beans per person, trim stems.
Sea salt – coarse grind
Olive oil spray or drizzle of bottled olive oil
3/4 cup of sweet and sour sauce
1 tsp of Asian hot chili oil (or to taste)

Pile beans in a shallow pan. Spray or drizzle with olive oil. Grate sea salt over the beans and then toss with your hands
to get them all covered.

Roast 12 to 15 minutes until crisp-cooked, or hot all
the way through but still slightly crispy.

While beans are roasting mix sauce and chili oil.Sauce has zip because
chili oil is rather spicy, so if you don't like hot food, tone down the
amount, or if more spicy, turn it up. The sauce should taste sweet at
first and then a bit of a kick.

To serve place beans on a platter in the middle of the group with
a couple small bowls (or ramekins) of the dipping sauce and let your
guests eat them with their fingers.

People tend to think it a bit strange at first since most probably
haven't eaten green beans as an appetizer. But once they taste
the first one, just watch them fly off the table

Ingredients
1 cup finely diced red and green seedless California grapes
1 tablespoon chopped fresh dill
2 teaspoons rice vinegar
Pinch of salt
4 tablespoons low fat cream cheese
4 slices party size Danish-style bread, cut into 4 pieces
2 oz. thinly-sliced smoked salmon

Directions
In a small bowl, combine the grapes, dill, vinegar, sugar and salt. Spread the cream cheese on the bread slices and top with pieces of salmon. Drizzle with the grape relish and serve.

First you get a pot and put 12 eggs in water boil them for 12 min sprinkle salt over them. Then when they are done empty pot of water and pour cool water in pot let eggs sit for a few seconds until they cool off . Then take the eggs crack them open one by one rinse eggs off cut in halves take yolks out carefully put in bowl with a spoon mix yolks with a spoon of miracle whip and either dry mustard or real but if using real yellow mustard a teaspoon in a half is good mix well then put filling back into eggs and enjoy.

Ingredients:
1 lb. ground chuck or ground round
1/2 lb. Bob Evans hot Italian sausage. (Comes in 16-oz. package — use half)
1 small box Velveeta cheese
1 package of cocktail rye or cocktail pumpernickel bread

Directions:
Cook sausage and chuck together
Season with season salt and a little grated onion and paprika
Drain very well
Put meat back in skillet
Cut cheese in cubes and add to meat. Turn skillet on low.
Heat cheese until melted into meat
Spread on bread. Put on cookie sheet.
Broil until cheese bubbles
(Serve)

Eggo minis
Cream cheese
Powered ranch
Cheddar cheese (shredded)
Cauliflower
Broccoli
Shredded carrots

Mix powered ranch and cream cheese. Spread on Eggo and put vegetables on accordingly. Top with cheddar cheese. Chill. Eat.

8 oz,. Cream Cheese
1 - Jar Ragu Pizza Sauce
½ cup sour cream
1 -small pkg of pepperoni-cut up
garlic powder
oregano
mozzarella cheese

Mix creamed cheese, sour cream, garlic powder and oregano together and spread into a caserole.

And one jar of Ragu pizza sauce ontop, add pepperoni

Bake on 350 for 10 minutes

Add grated mozzarella cheese and put back into oven to melt.

Serve with taco chips.

Ingredients:
8 oz cream cheese
1 to 2 cans 6.5 oz crab meat
1 red bell pepper chopped
2 to 3 green onions chopped
1/2 cup cheddar cheese shredded
flour tortillas
cocktail sauce

Combine and mix all ingredients through cheese.
Take each tortilla and spread mixture across each tortilla, not too thick.
Roll up like a burrito and repeat until all mixture is in tortillas.
Refrigerate at least 2 hours— best overnight.
Cut tortillas on bias and arrange in fantail shape like a wreath with a festive cup in middle with cocktail sauce to dip.
This horsey never disappoints!

Boil 3 Chicken Breast till fully cooked then shred with two forks.
MIX TOGETHER:
One pkg cream cheese
One cup mayo
One can (4 oz) green chilis
Half can (2 oz) jalapeno peppers
One to 1 1/2 cups shreddred cheddar cheese.
Shreddred cooked chicken.
Place in 8 X 8 glass pan cover with foil. Bake 350 degrees for 2 to 2 1/2 hours. Serve warm with crackers, veggies or pieces of bread. ENJOY.

3 lbs. chicken wings, cut & trimmed*
2 beaten eggs
2 cups seasoned bread crumbs
* marinate wings in 1 can thawed frozen Orange Juice over night*

Melt 1/4 cup butter - cool slightly
Mix 1/4 cup oil into butter
Pour butter mixture onto foil lined cookie sheet and spread evenly.

Dip marinated wing in beaten eggs.
Roll in bread crumbs. Cover good!

Place wing on cookie sheet in single layer. [do not touch together]

Bake 375 oven for 30 minutes.
Flip once after 15 minutes.

Always a hit and delicious!

Ingredients:
1 (16 oz.) package cubed Velveeta cheese
2 (6 oz.) cans crabmeat, drained, flaked
1 bunch green onions with tops, chopped
2 cups mayonnaise
1/2 tsp. seasoned salt

Directions:
Melt cheese in double boiler.
Add crabmeat, onions, mayonnaise and seasoned salt.
Serve hot or at room temperature with assorted crackers.

Serves 8-10

1 14-oz. can whole cranberry sauce
1 12-oz. bottle of chili sauce
2-pound bag frozen pre-cooked cocktail size meatballs

Combine sauces in large saucepan.
Cook over medium heat, stirring until smooth.
Add meatballs, cover and cook for 15 minutes, stirring occasionally.

Makes 30 appetizer servings.

2 Chicken Breasts (grilled)
1 8 oz. package of cream cheese
1 cup Hellman’s Mayo (do not use Miracle Whip)
1 fresh diced green chili pepper
1 8 oz package of Shredded Cheddar Cheese
1 Heaping Tablespoon of fresh diced Jalapeno Peppers
Olives (optional)

Grill chicken until done. Cut apart from bone.

In mixing bowl combine cream cheese, mayo, chilies, cheddar cheese and peppers all together.

Place in shallow pie plate. Garnish with sliced olives

Bake @ 350 about 30 minutes until it starts to get golden around edges.

Serve with tortilla chips or crackers.

2 eggs
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1 1/2 pounds lean ground beef

SAUCE:
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons finely chopped onion
2 teaspoons cider vinegar

1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into I-inch balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

2. In a 2 quart microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 2-3 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through.

Yield: about 3 dozen

1 package Frozen wonton individual wrappers
1 package brie
1 container fresh raspberries or your favorite fruit
----------------------------------------------------------

preheat oven to 400 degrees
cut brie into individual portions
put brie into frozen wonton wrappers

bake for 10-12 minutes, until brie melts

Remove from oven, add raspberries or other fruit

put back in oven for additional 3 minutes

remove from oven and serve

This recipe is easy to make, cost effective, and it is flexible/adaptable.

4-5 large potatoes, peeled and scrubbed
1 lb ground meat: beef, pork, chicken or turkey
4 eggs, beaten in bowl
2 cups bread crumbs
1 cup flour
2-3 tsp salt
2-3 tsp cumin
1-2 tsp pepper
2-3 cloves garlic, minced
1/4 cup onions, finely chopped, optional
1/4 cup chopped green olives with pimento, optional
4 tsp tomato paste
1 tbsp lime juice or white vinegar
oil for frying

Step 1: Boil the potatoes until tender, mash with 1/2-1 tsp salt, to taste, and about a tablespoon of hot water the potatoes were boiled in. Let cool.
Step 2: saute onion and garlic for 1-2 minutes. Add ground meat. Brow and crumble the ground meat. It should be a fine crumble. Drain fat and add 1 tsp salt (if using olives, use a bit less), 2 tsp cumin, 1 tsp pepper, 4 tsp tomato paste and the lime juice or vinegar. Cool.
Step 3: Set up your dredging station: left to right: mashed potatoes; meat mixture; shallow dish with flour seasoned with salt, pepper and cumin; beaten eggs; shallow dish with bread crumbs, parchment paper lined cookie sheet.
Step 4: start stuffing: take a slightly larger than golf ball size scoop of potatoes in your hand, make an indention in the potato ball, so it looks like a little cup. Fill the cup with enough meat mixture that it is filled but there is room to pinch the cup shut and form it into a ball. Roll the ball in the seasoned flour, dip it in the egg mixture and roll it bread crumbs. Set the little potato ball on the parchment lined cookie sheet and repeat until potatoes and meat mixture is gone. You should have 12-16 potato balls.
Step 4: chill the potato balls for at least 2 hours, or freeze them for future use.
Step 5: either using a deep fryer or a good pan for frying, heat the oil to about 350 degrees and fry the potato balls in batches for about 10 minutes, or until they are golden brown.
Step 6: Serve with your favorite salsa, or mix up one of these great dipping sauces in your blender or food processor:
1. 2 seeded jalapenos, 1/2 cup cilantro, 2 green onions, juice of one lime, 1 tbsp water, 1 clove minced garlic, salt and pepper to taste
2. 1/2 cup water, 1/4 cup vinegar, 2 hot peppers, 2 green onions, juice of half a lime, 1 tsp sugar, 2 tbsp oil, 1/2 cup cilantro (optional), 1/2 cup peeled and seeded tomatoes or canned crushed tomatoes, salt and pepper to taste.
3. 8 ounce can crushed pineapple, 1-2 cloves crushed garlic, 1/4 cup finely mined red and green bell pepper, 1/8 cup minced onion, 1-2 hot peppers, juice of half a lime, salt and pepper to taste.
4. one avocado mashed, 1/2 cup sour cream, juice of one lime, 1/2 cup cilantro, 1-2 cloves crushed garlic, salt, pepper and cumin to taste.
Final step: Enjoy!
I sometimes add chili powder to the meat mixture. You can tweak the seasonings in this recipe to make your own special seasoning. I have made these using Moroccan, Mediterranean, Mexican and Asian spice combos.

1 package potato gnocchi – cook as directed
1 pound fresh green beans or frozen (thaw)
1 small red onion
3 tablespoons olive oil
2 cloves fresh garlic
Zest from one small lemon and lemon juice
Jar pesto – 2 tablespoons
Grated Parmesan-Romano cheese, to taste

In a large skillet, sauté onions and green beans in olive oil until tender. Add the garlic and cooked-and-drained gnocchi, turning gently until gnocchi is a little golden. Then add the lemon zest and the pesto. Squeeze a little fresh lemon juice, stirring to combine. Add a little grated cheese to taste. Serve hot or at room temperature.

4 pounds fresh green beans
2 cups panko breadcrumbs
3 1/2 teaspoons olive oil
4 green onions, sliced
3 1/2 tablespoons cornstarch
2 1/2 cups whole milk
1/4 teaspoon nutmeg
1 teaspoon each of salt and pepper
8 oz. cheddar cheese, shredded

Bring large pot of water to boiling. Add beans and cook for 3 minutes. Drain well. In a bowl, mix breadcrumbs, oil and green onions. Set aside. In large pot, whisk cornstarch and 1/2 cup of milk until smooth. Add nutmeg. Slowly whisk in remaining milk until heated. Add salt and pepper. Heat on medium until boiling. Cook 2 minutes, stirring. Reduce heat and add cheese, a little at a time. Stir in beans until coated. Transfer to a baking dish. Top with crumb mixture. Bake at 350 degrees for 30-35 minutes until beans are soft and top is golden. I cover with foil the last 10 minutes. So good!

Bake at 350 degrees for 50-60 minutes or until knife inserted comes out clean.

3 cups mashed sweet potatoes
1 cup sugar
2 beaten eggs
1/2 teaspoon salt
6 tablespoons melted butter
1 teaspoon vanilla
1/2 cup cream (evaporated milk)

Mix all of the above ingredients and spread in casserole dish (setting aside 1 cup of mixture)

Topping:
1/2 cup flour
1 cup brown sugar
1/2 cup chopped walnuts
1/2 stick melted butter

Mix above ingredients with reserved cup of potato mixture. Drop by tablespoonful on top of sweet potatoes.

1 small box frozen chopped broccoli – thawed
1 tablespoon chopped onion
3 tablespoons butter - room temperature
1 1/2 cups uncooked rice
1 can cream of chicken soup – undiluted
1 small can evaporated milk
1 jar Cheez Whiz or other brand jar cheese


Mix all above ingredients together with a spoon. Pour into a buttered casserole dish. Bake at 350 for 15 minutes covered, remove lid and bake for another 15 minutes.