Taken from my “Favorites” folder!

Yield 3-1/2 quarts

INGREDIENTS:

6 tablespoons butter

3 leeks, sliced (use white part only)

4 medium carrots, chopped

3 garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon cayenne pepper, or adjust to taste

1-1/2 teaspoons seasoned salt

1/2 to 1 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon dried thyme

3 pounds butternut squash, peeled and cubed

6 cups good quality chicken broth

3 medium zucchini, peeled and sliced

1-1/2 cup light cream (such as half-and-half cream)

seasoned salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————

In a Dutch oven heat butter oven medium heat.

Add in leeks and carrots; saute for 5 minutes stirring occasionally.

Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.

Add the squash, broth, zucchini; bring to a boil.

Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.

Cool until lukewarm.

In a blender puree soup in small batches until smooth; return to kettle.

Stir in cream; heat through (do not boil).

Season with more salt to taste, if needed.

Sprinkle with Parmesan cheese.

You will also find this recipe on www.recipezazz.com

This makes two 11 x 7-inch pans, good thing though because it’s delicious!… don’t worry about the exact measurments for the the veggies and ham, what I have listed is only a guideline a little more won’t hurt

Servings 16

INGREDIENTS:

1/4 cup oil

2 tablespoons butter

3 cups sliced fresh mushrooms

4 cups chopped zucchini

2 cups cubed fully cooked ham

1 medium onion, chopped

1/2 large green bell pepper, seeded and chopped

2 garlic cloves, minced (garlic lovers can use more!)

1/2 teaspoon cayenne pepper, or adjust to taste

2 (8 ounce) package cream cheese, softened

1/2 cup light cream (such as half-and-half cream)

12 large eggs

4 cups cubed day-old bread

3 cups shredded cheddar cheese

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper , or to taste

INSTRUCTIONS:———————————

Grease two 11 x 7-inch baking pans.

In a large skillet heat oil and butter over medium-high heat.

Add in  mushrooms, zucchini, ham, onions and green bell pepper; saute until vegetables are tender (about 3-4 minutes).

Add in garlic and cayenne; saute for about 1 minute; set aside.

In a large bowl beat the cream cheese and light cream until smooth

Beat in eggs until well combined.

Stir in the bread, cheddar cheese, salt and the and vegetable mixture.

Season with black pepper.

Pour/divide the mixture between the two baking dishes.

Bake uncovered in a preheat 350 degree F oven for 35-40 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving.

Taken from my “Favorites” folder!…

Serve this with pita bread, for best flavor use Greek yogurt

Yield 4 cups

INGREDIENTS:

1 (8 ounce) carton Philadelphia spreadable garden vegetable cream cheese

2 cups crumbled feta cheese

1/4 cup plain yogurt (use Greek yogurt if possible)

1 garlic clove,  minced

1/4 teaspoon dried oregano (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste

chopped peeled cucumber, tomatoes, green onions and sliced olives
(use as much as you like)

INSTRUCTIONS:——————————–

In a large bowl, combine the cream cheese, feta, yogurt, garlic and oregano; mix until well combined.

Season with black pepper to taste.

Spread into a 9-inch glass pie plate.

Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture.

Serve with pita bread.

You will also find this recipe on Recipezazz.com

Warning: extremely habit-forming!

Yield 2-1/2 dozen

INGREDIENTS:

2 pounds milk chocolate candy coating, coarsely chopped, divided

1 cup salted cashew halves, or as needed

28 wrapped caramels

2 tablespoons heavy whipping cream

INSTRUCTIONS:————————————–

Line baking sheets with waxed paper and butter the paper; set aside.

In a heavy saucepan, melt 1 pound of the chocolate candy coating.

Drop by scant tablespoonfuls onto prepared pans; allow to stand until partially set (about 3 minutes).

Top each with 4-5 cashews halves; allow to stand until completely set.

In a small heavy saucepan combine caramels and heavy cream; cook stirring over low heat until melted and the mixture is smooth, then spoon over cashews (reheating the caramel over low heat if it thickens).

Melt remaining 1 pound of the chocolate candy coating; spoon over caramel, then allow to stand until set.

This makes a delicious gravy to serve over turkey slices or with chicken… for a creamy gravy substitute 1 cup of light cream or milk for 1 cup of chicken broth

Yield 2 cups

INGREDIENTS:

2 to 3 garlic cloves, minced

4 tablespoons butter

4 tablespoons all-purpose flour

1/2 teaspoon poultry seasoning

1/2 teaspoon fresh ground black pepper, or to taste

2 cups good-quality chicken broth

salt, optional and to taste

INSTRUCTIONS:——————————-

In a small saucepan saute garlic in butter until tender (about 2 minutes).

Stir in the flour, poultry seasoning and black pepper;  add broth whisking constantly.

Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Season with salt to taste.

Test Kitchen Notes; depending on the cheese and pepperoni that you use you may experience some grease on top after baking, to remove place a double layer of paper towels on top to absorb all the grease…

For extra heat add in a finely chopped jalapeno pepper

Serve the spread with crackers, breadsticks or toasted French baguette slices

Yield about 6 cups

INGREDIENTS:

1 cup mayonnaise

1/2 to 1 teaspoon garlic powder

1/2 teaspoon cayenne pepper, or to taste

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup chopped pimiento-stuffed olives

1 (6 ounce) can black olives, drained and chopped

1 (4 ounce) can mushroom stems and pieces, drained and chopped

1-1/4 cups chopped pepperoni

1/2 medium onion, chopped

1/2 cup chopped green bell pepper

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a large bowl combine the mayonnaise with garlic powder and cayenne pepper.

Mix in all remaining ingredients.

Bake uncovered for 25-30 minutes or until edges are bubbly and lightly browned.

Serve with crackers and/or breadsticks.

All amounts may be easily doubled

Servings 4

INGREDIENTS:

2 medium green bell peppers, seeded (choose bell peppers with flatter bottoms)

1 /2 pound ground beef

1/2 medium onion, chopped

1 small jalapeno pepper, seeded and finely chopped, optional

3 garlic cloves, minced

1 (14 ounce) can black beans, rinsed and drained

1 (8 ounce) can tomato sauce (or can use picante sauce)

1/2 package taco seasoning mix

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

chopped tomatoes

sour cream

INSTRUCTIONS:———————————-

Grease an 8 or 9-inch baking pan.

Cut tops off peppers and remove seeds.

In a large pot cook peppers in boiling water for 3-5 minutes.

Using long tongs carefully remove the peppers from the pot then immediately rinse under very cold water.

Place upside down on a clean tea towel to drain while making the filling.

In a large skillet cook beef with jalapeno pepper, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in the beans, tomato sauce or picante sauce and taco seasoning; bring to a boil; reduce heat to low and simmer, uncovered for about 15-20 minutes stirring frequently.

Season with seasoned salt and black pepper to taste.

Place the peppers into the baking dish

Preheat oven to 350 degrees F.

Spoon/divide the filling into peppers.

Bake uncovered for 20-25 minutes or until peppers are fork-tender.

Remove peppers from oven then sprinkle with shredded cheddar cheese; return to oven for about 5-8 minutes.

Top with chopped tomatoes and sour cream if desired.