This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.

INGREDIENTS:

2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

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Three ingredients, quick easy prep and you have one delicious appetizer! bottled or homemade pesto works fine, see my pesto recipe posted here on my food blog

Servings 6-8

INGREDIENTS:

1/2 cup prepared pesto

1/4 pound mozzarella cheese,  preferably fresh (for packaged cut ito abut 1/2-inch cubes — if using fresh mozzarella cheese, slice it)

1/3 cup fresh grated Parmesan cheese

INSTRUCTIONS:————————————————–

Preheat oven to 375 degrees F.

Set rack to bottom position.

Grease a 9-inch pie plate.

Place the cheese squares or fresh slices in pie plate; bake for 4-6 minutes or until cheese begins to melt.

Remove from oven and drop the pesto by teaspoonfuls over hot cheese.

Top with Parmesan cheese.

Return to oven for 1 minute.

Garlic lovers can add in 2 teaspoon garlic powder in with the dry dressing mix

INSTRUCTIONS:

24 chicken wings or drumsticks

1/2 cup melted butter

1/4 cup hot pepper sauce (less, if desired)

3 tablespoons white vinegar

2  to 3  packages dry Hidden Valley Ranch salad dressing mix (or as needed)

INSTRUCTIONS:————————————————

Servings 6-8

INGREDIENTS:

(8 ounce) package cream cheese, very soft

1 teaspoon dried Italian seasoning

1 garlic clove, minced

1-1/2 cups shredded mozzarella cheese,divided

1-1/2 cups  prepared pizza sauce (or use your own favorite)

1 cup chopped pizza pepperoni slices (or use as much as you like)

pickled jalapeno slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake

Yield -  24 large mushrooms

INGREDIENTS:

1/2 pound bulk spicy pork sausage meat

24 large fresh mushrooms (with stems)

oil and 2 tablespoons butter

1 small onion, minced

4 large garlic cloves, minced

1 cup bread crumbs (seasoned or plain)

1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)

1/4 cup freshly grated Parmesan cheese

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————-

In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl.

Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter).

Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Spoon about 2 tablespoons into each mushroom cap.

Grease a rack then fit the rack into a foil-lined large baking sheet.

Sprinkle with remaining shredded cheese.

Bake in a preheated 350 degrees F oven for 22-25 minutes or until mushrooms are tender.

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Taken from my “Favorites” folder!

Purchase the packages with the pan rolls attached together and do not separate the rolls

To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed

INGREDIENTS:

1-1/2 cups finely chopped walnuts OR pecans

2 (9.25 ounce) packages pan rolls (do not separate the rolls!)

2/3 cup peach preserves

1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend

1 pound thinly sliced deli roast beef, chopped

1/2 pound provolone cheese slices ( can use cheddar cheese)

fresh ground black pepper

INSTRUCTIONS:—————————————————-

Preheat oven to 325 degrees F.

Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)

Remove rolls from packages. (do not separate the rolls).

Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.

Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).

Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.

Sprinkle with pepper.

Cover with top halves of rolls, preserves sides facing down.

Wrap in aluminum foil.

At this point you may freeze for up to 6 weeks.

Bake at 325 degrees F for 20-25 minutes or until cheese is melted.

Slice into individual sandwiches.

Serve immediately.

Plan ahead there is a 4 hour chilling time before serving, the longer the better!

Yield about 3 cups

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/4 cup mayonnaise

2 garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped (or can use canned pickled jalapenos)

1 (15 ounce) can whole kernel corn, drained (hand-squeeze to remove all excess moisture)

8 bacon strips, cooked and crumbled

hot sauce, to taste

fresh ground black pepper, to taste

crackers or chips or fresh vegetables

Taken from my “Favorites” folder!

This may be made up to 2 days ahead covered and refrigerated until ready to serve, allow to sit at room temperature for 30 minutes before serving

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

1/2 teaspoon cayenne pepper, or adjust to taste

2 tablespoons olive oil

1 garlic clove, minced (can use more)

2 tablespoons fresh lemon juice

1 (4.25-ounce) can chopped black olives

1/2 cup chopped pimiento-stuffed olives

salt and fresh ground black pepper, to taste

crackers or pita chips

INSTRUCTIONS:—————————————

Stir together first 5 ingredients until smooth and well blended.

Mix in olives, then season with salt and pepper.

Serve with crackers.

You will also find this recipe on Recipezazz.com

For a nice presentation place an egg half in a small fancy cupcake paper or foil liner

Servings 24

INGREDIENTS:

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)

1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)

2 tablespoons milk OR half-and-half cream

1 teaspoon dried parsley flakes

1 green onion, finely chopped

1/2 teaspoon ground mustard powder

1/8-1/4 teaspoon dried dill weed (or to taste)

1/4 teaspoon salt (or to taste, I use seasoned salt)

1/4 teaspoon paprika (a little more for dusting the eggs)

1/4 teaspoon garlic powder

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————-

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

In a small bowl mash yolks well with a fork leaving no small lumps.

Add next 10 ingredients (adjusting to suit taste) mix well to combine.

Spoon or pipe egg yolk mixture evenly into the whites.

Sprinkle with paprika.

Cover tightly with plastic wrap.

Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 cup sour cream

2 (4 ounce) packages crumbled blue cheese

2 (3 ounce) packages cream cheese, softened

1 garlic clove, minced

1/4 cup diced yellow onion

2 teaspoon hot sauce, or to taste

10 bacon slices, cooked and crumbled

fresh ground black pepper, to taste

assorted crackers

INSTRUCTIONS:—————————————————-

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Stir in half of bacon, then season mixture with black pepper to taste.

Cover and chill 2 or more hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle with remaining bacon.

Serve with crackers.

You will also find this recipe on Recipezazz.com