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.

Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

Taken from my ‘Favorites” folder!

Servings — this makes about 5 cups

INGREDIENTS:

2 cups sour cream

1 (16 ounce) can refried beans

1 (4 ounce) chopped green chilies

1 large garlic clove, minced

1 envelope dry Hidden Valley Fiesta Ranch Dip Mix

2 cups shredded Mexican cheese blend divided (can use more)

hot sauce, to taste

toppings (use all or as desired) — sliced ripe olives, chopped, pickled jalapeno rings, chopped tomatoes, chopped green onions and shredded lettuce

tortilla chips

INSTRUCTIONS:——————————————–

In a shallow 1-1/2-quart microwave-safe dish combine the sour cream with beans, green chilies and dip mix.

Stir in 1 cup shredded cheese and hot sauce to taste.

Cover and microwave on high for 2 minutes; remove and stir until smooth.

Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended.

Sprinkle with remaining cheddar cheese.

Top with desired toppings.

Serve with tortilla chips.

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