These are double coated to prevent the cheese from flowing out and to insure a crispy coating, for ease I purchase the string mozzarella sticks that are sold in packages, you could use block cheese and slice about 1-1/2-inches in length or a little longer and about 1/2 to 3/4-inch wide but the string cheese sticks are better and much easier to use…

These are very good so you may want to make a double recipe!

Serve the sticks with marinara dipping sauce

Servings 4

Ingredients:

1. In a shallow bowl whisk the eggs and milk together.
2. In another shallow bowl place the flour.
3. In another shallow bowl combine the dry breadcrumbs with next 5 dry ingredients (you should have 3 separate bowls).
   
4. Coat each piece of cheese sticks first in flour, then dip in egg (allowing excess egg to drip off) then roll in bread crumb mixture.
5. For the second coating dip in the eggs again, and then again in the breadcrumb mixture (do not coat in the flour for the second coating).
   
6. Heat a generous amount of oil in a medium skillet to medium-high heat.
7. Add in the coated mozzarella sticks working in batches and cook for about 1 minute on each side or until golden.
   
8. Drain on paper towels

The sauce also goes great served with my Chinese chicken balls, this makes a large amount you may reduce amounts by half… serve with cooked rice

Servings 6-8

Ingredients:

2 pounds extra lean ground beef

6-8 garlic cloves, minced

1 large egg (can use 2 small eggs)

2 (1 ounce) packages dry onion soup mix

1/4 teaspoon cayenne pepper (or use Tabasco, adjust to desired heat level)

2 tablespoons worcestershire sauce

2-3 tablespoons grated freshly grated Parmesan cheese

1/3 cup dry breadcrumbs (may need more)

1 teaspoon seasoned salt (no more than 1 teaspoon salt or the meatballs will be too salty!)

1 teaspoon fresh ground black pepper

SAUCE:

2 (8 ounce) cans jellied cranberry sauce(can use 2-1/2 cans or even 3 if desired)

1 1/2 cups mild Heinz chili sauce

2 tablespoons brown sugar

2-3 teaspoons lemon juice

hot sauce (to taste, I use Frank’s Hot Sauce)

INSTRUCTIONS:————————————————-

Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).

Shape into about 1-inch balls or smaller.

Place on a greased baking sheet.

Bake in a preheated 350 degree F oven for about 22-25 minutes or until cooked through or you may cook the meatballs in a skillet.

For sauce;  in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.

Add in the cooked meatballs and simmer for about 40 minutes.

You will also find this recipe on Recipezazz.com

Transfer to a chafing dish or crockpot to keep warm.

For a milder flavor use one package of spinach, easy on the garlic too much will overpower the taste, if oven-broiling your melt you might want to toast the bread firstly in a toaster, a long French baguette may be used

Yield 14-16 slices

INGREDIENTS:

1 cup crumbled feta cheese

2 (10 ounce) packages frozen chopped spinach (cooked according to package directions then hand-squeezed as dry as possible)

1 small onion (about 1/2 cup)

1 large garlic clove, minced (can use a little more)

1/2 cup Hellmann’s mayonnaise

1/2 cup sour cream

2 small firm plum tomatoes, finely chopped (hand-squeeze out some of the moisture in the tomatoes)

fresh ground black pepper, to taste

salt, to taste (optional

1 loaf French bread (sliced fairly thick)

Yield 12

INGREDIENTS:
16 Oreo cookies (use regular size cookies)

2 tablespoons melted butter

1 (8 ounce) package cream cheese, softened

1/2 cup smooth Reese’s peanut butter (can use a different brand of peanut butter)

1 1/2 cups sifted confectioners sugar, divided(must be sifted)

1 (16 ounce) container Cool Whip frozen whipped topping, thawed and divided

12 Reese’s Peanut Butter cups, chopped (can use more or less)

1 cup light cream (such as half and half cream, can use milk)

1 (4 ounce) package chocolate fudge instant pudding mix

INSTRUCTIONS:—————————————–

Prepare a 9-inch pan.

Coarsely chop all of the peanut butter cups; set aside.

For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.

Press into the bottom of the pan; place in refrigerator while preparing the filling.

In a mixing bowl beat cream cheese with peanut butter until smooth.

Add in 1 cup confectioners sugar and beat until combined and smooth.

Fold in half of the thawed Cool Whip topping.

Spread over the crust.

Sprinkle with half of the chopped peanut butter cups.

In another bowl beat the light cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.

Spread over the chopped peanut butter cups.

Sprinkle the remaining chopped peanut butter cups over the top.

Cover and chill a minimum of 4 or more hours.

You will also find this recipe on Recipezazz.com

I have even made this using leftover turkey in place of the chicken, if your homemade alfredo sauce already has lots of garlic in it you may want to omit the fresh garlic, if you like more sauce then double up on the amounts, to save time you can prepare the sauce up to a day in advance and refrigerate just warm before using

INGREDIENTS:

9 lasagna noodles, cooked (can use more noodles if desired)

6 cups cooked chopped chicken (can use less)

3 cups shredded cheddar cheese, divided (can use more and can use a mixture of cheddar and mozzarella cheese)

SAUCE (may be doubled)

1/4 cup butter

1/2 medium onion, finely chopped

1/2 teaspoon dried basil (rubbed between fingers to release the flavor, can use a little more)

1 (10 ounce) can condensed cream of chicken soup, undiluted

1 (10 ounce) jar prepared alfredo sauce (or use your own favorite recipe)

1 (7 ounce) jar diced pimentos, undrained

1 (6 ounce) can sliced mushrooms (or use fresh sauteed)

1/3 cup dry white wine

salt and fresh ground black pepper

FILLING: