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

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

3/4 cup butter, softened

1 teaspoon hot sauce

1 teaspoon seasoned salt, divided

1/2 teaspoon fresh ground pepper

1-1/2 cups sun-dried tomatoes in oil, drained

2 (3-ounce) packages cream cheese, softened

1/3 cup tomato paste(no subs use only tomato paste)

4 garlic cloves, minced

1-1/2 cups firmly packed fresh basil

1/4 cup pine nuts

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 cup freshly grated Parmesan cheese

crackers or baguette slices

INSTRUCTIONS:————————————————

Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.

Process dried tomatoes in a food processor until chopped;  add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides.

Spoon into a bowl, and set aside.

Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray.

Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.

Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.

Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.

Top with remaining cream cheese/butter mixture.

Cover with plastic wrap; chill at least 8 hours or up to 2 days.

Run a knife gently around edge of pan to loosen sides.

Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

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

Taken from my “Favorites” folder!

This is not as hard as you think it’s actually quite easy to prepare and may be made well in advance,  it looks great and taste wonderful the filling is similar to sun-dried tomato pesto, it really can be rolled from either the long end or short, you can garnish the roll with fresh basil leaves, nuts or whatever you like

Server with crackers

Servings 10

INGREDIENTS:

1 (8-ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

6 ounces Roquefort cheese, softened

1 teaspoon hot sauce

1 cup fresh baby spinach leaves

3/4 cup fresh Italian parsley

1/3 cup fresh basil leaves

1 garlic clove, sliced

3 tablespoons olive oil

1 cup  freshly grated Parmesan cheese

1/4 cup finely chopped walnuts

1/4 cup finely chopped sun-dried tomatoes

assorted crackers

INSTRUCTIONS:——————————————

Beat all the cream cheese with Roquefort cheese  and hot sauce at medium speed with an electric mixer until smooth.

Line a baking sheet with parchment paper, then lightly spray the paper with cooking spray (do not use foil!).

Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper cover and chill 1 hour.

In a food processor process the spinach and next 4 ingredients  until smooth; stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle.

Using the parchment paper as a guide, roll up jelly-roll fashion.

Wrap in parchment paper sealing at ends and chill at least 2 hours or up to 2 days.

Remove paper and garnish, if desired.

Serve with assorted crackers.

Also posted on www.recipezazz.com

Servings 4

INGREDIENTS:

2 pounds chicken wings (drumettes and/or wingettes)

1 cup all-purpose flour

1 cup milk (can use buttermilk)

1 tablespoon Louisiana hot sauce (can use more)

2 cups dry breadcrumbs

3 tablespoons fresh grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 tablespoon garlic powder

2 teaspoon onion powder

2 teaspoons fresh ground black pepper

1 teaspoon cayenne pepper (can use more)

2 teaspoons seasoned salt

INSTRUCTIONS:—————————————

Set oven rack to lowest position.

Line a 10 x 15-inch baking sheet with foil.

Fit a rack into the baking sheet, then spray with cooking spray.

Place the flour in a shallow bowl.

In another shallow bowl combine the milk with hot sauce.

In another shallow bowl combine the dry breadcrumbs with next 7 ingredients (you should have 3 separate bowls).

Roll the wings first in flour, then in the milk and last coat in the breadcrumb mixture.

Place the wings onto  the rack and allow to sit for 30 minutes.

If you have some breadcrumb mixture left over then coat the wings again just in the breadcrumb mixture just before baking.

Preheat oven to 350 degrees F.

Bake for about 40 minutes or until browned and crispy.