Taken from my “Favorites” folder!

The buns may be completely prepared in advance and refrigerated until ready to bake if you are making them 24 hours in advance cover with plastic wrap… I most always make these ahead  and I have even made them on the grill many times

Yield 8

INGREDIENTS:

1 tablespoon dry ranch salad dressing mix (Hidden Valley dry mix is the best)

1 cup mayonnaise (do not use salad dressing)

1/2 cup butter, very soft

3 large garlic cloves (or 1 to 1-1/2 teaspoons garlic powder)

3/4 cup sliced black olives, drained and hand-squeezed dry

2 green onions, finely chopped

cayenne pepper (optional and to taste, I like to add it in)

3 cups shredded mozzarella cheese, divided

4 crusty Italian panini buns, sliced in half

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a large baking sheet with cooking spray

Set aside 2 cups of mozzarella  cheese for topping (can use more cheese if you like).

In a bowl mix together the dry Ranch salad dressing mix with mayonnaise,  soft butter and garlic powder until smooth, then mix in the cayenne pepper starting with 1/4 teaspoon and adding in more until you have your desired heat level.

Mix in black olives, green onions and 1 cup mozzarella cheese

Spread mixture on top of each half.

Top with the remaining 2 cup of mozzarella cheese (can use more cheese).

Place the bread halves on baking sheet

Bake for 10 minutes or until the cheese is melted and buns are lightly browned.

Best served right away.

You will also find this recipe on Recipezazz.com

Yield about 24 rice balls

INGREDIENTS:

2 cups cooked brown rice ( measure 2 cups after cooking)

2 egg whites

1 (10 ounce) package frozen spinach, thawed (hand-squeezed dry)

1/4 cup finely chopped onion (or can use 1 small onion)

1 garlic clove, crushed

3  tablespoons olive oil

1/2 cup Italian bread crumbs

1/2 cup shredded mozzarella cheese (can use a little more)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground pepper (can use more)

melted butter, as needed (or can use olive oil)

marinara sauce, for dipping (optional

INSTRUCTIONS:—————————————

Preheat the oven to 350 degrees.

Grease a baking sheet.

Heat olive oil in a medium skillet over medium heat; add in onion and saute 2 minutes.

Add in garlic and spinach;  continue to saute until most of the moisture is cooked off; set aside to cool slightly.

In a medium bowl mix together brown rice, egg whites, bread crumbs, and mozzarella cheese.

Add in seasoned salt and pepper.

Using clean hands mix in spinach.

Form into golf ball sized rice balls.

Place each rice ball on the prepared baking sheet.

Lightly brush the balls with melted butter.

Bake for 20 to 25 minutes until lightly browned and slightly crispy.

Serve with marinara sauce for dipping if desired.

You will also find this recipe on Recipezazz.com

This makes 42 roll ups, you may reduce by half if desired, these are great to serve at buffets or luncheons

INGREDIENTS:

42 medium romaine lettuce leaves

1 teaspoon dry mustard

1 teaspoon soy sauce

1 teaspoon red wine vinegar

1/8 teaspoon garlic powder

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon minced green onion

42 slices muenster cheese ( sliced paper thin, have your deli slice it thin for you)

42 slices honey-roasted ham, sliced paper-thin ( have your deli slice it thin for you)

INSTRUCTIONS:——————————————————————

Remove ribs from lettuce leaves, and cut any large leaves in half lengthwise if needed.

Dissolve mustard in soy sauce and vinegar; mix in garlic powder, sour cream and mayo; add in minced green onions.

On each lettuce leaf, place 1 slice of cheese and 1 slice of ham.

Top the ham with a scant teaspoon of the sour cream mixture.

Roll up jellyroll fashion, and place on serving platter seam-side down.

Cover and refrigerate until ready to serve

Ground pork also works well for this, if you make the filling ahead and refrigerate warm slightly in microwave before using

Servings 14-16 wraps

INGREDIENTS:

16 large Boston, bibb or butter lettuce leaves (romaine is not recommended because of the large vein down the middle of the leaf)

1 pound ground chicken breast

1 medium onion, chopped

4 large garlic cloves, minced garlic (can use more)

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce

2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar

2 teaspoons hot Asian chili sauce (or adjust to heat level, or can use cayenne pepper)

1 (8 ounce)  can sliced water chestnuts, drained, finely chopped

6 green onions, finely chopped

1-1/2 to 2 teaspoons sesame oil

salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–
Rinse lettuce leaves then pat dry using paper towels.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.

Add onion,  soy sauce, hoisin sauce, ginger, vinegar and chili sauce; cook until meat is browned (about 10 minutes) .

Add in garlic; cook for 2 minutes.

Add water chestnuts and green onions; cook about 2 minutes.

Stir in sesame oil, then season with salt and black pepper to taste.

Divide the mixture between each lettuce leaf placing the mixture in center, then roll up.

Servings 24

INGREDIENTS:

12 extra-large eggs, hard-cooked, peeled, then cooled

1/4 to 1/3 cup Hellman’s mayonnaise (do not use salad dressing)

1 teaspoon white vinegar

2 to 4 tablespoons pickled sliced jalapeno peppers, minced (hand-squeeze out all excess moisture from the jalapenos)

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

Tabasco sauce (optional but good to add in)

finely shredded cheddar cheese (or can use cheese of choice)

INSTRUCTIONS:————————————————–
Cut eggs in half lengthwise, and carefully remove yolks.

In a bowl mash yolks then stir in mayonnaise and next 7 ingredients.

Spoon or pipe egg yolk mixture into egg halves.

Sprinkle a small amount of grated cheese on top of each egg half.

Cover and chill at least 3 hours before serving.

Yield about 3 cups

INGREDIENTS:

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (14-1/2-ounce) can stewed tomatoes, undrained

1 garlic clove

cayenne pepper (optional, adjust to heat level)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————–

Combine all ingredients in a blender; process 30 seconds, stopping once to scrape down sides.

Serve with tortilla chips.

Taken from my “Favorites” folder!

Instead of frying these may be baked in a 400 degree F oven for 18-22 minutes or until golden brown, I make these using a triple recipe of my No Cook Pizza/Dipping Sauce

Yield 30 pizza rolls

INGREDIENTS:

4 cups shredded mozzarella cheese (or can use a mixture of cheeses)

7 ounces sliced pepperoni, chopped (can use more)

1 medium green bell pepper, seeded and finely chopped

1 medium red pepper, seeded and finely chopped

1 small onion, finely chopped

1-1/2 cups favorite pizza sauce (I use my own recipe)

30 egg roll wrappers