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

The 4-cheese blend has Parmesan cheese added, if you use only mozzarella cheese for the filling add in 1/2 cup freshly grated Parmesan cheese

The chicken mixture may be prepared up to 2 days ahead just warm in microwave slightly before placing into shells, also the shells may be stuffed and refrigerated earlier in the day to bake later add on sauce just before baking

These shells are not boiled they cook in the sauce so a fair amount of sauce is needed

Serving 8

INGREDIENTS:

1 (8 ounce) package dry manicotti shells

4 cups finely chopped cooked chicken

2 (8 ounce) containers chive-and-onion cream cheese

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

3 cups shredded Kraft 4-Cheese Italiano , divided (or can use mozzarella cheese)

1/2 cup Italian-seasoned breadcrumbs (see my recipe HERE)

1/2 teaspoon teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper (optional)

1-1/2 (24-ounce) jars  marinara sauce (use your favorite purchased or homemade, can use more)

INSTRUCTIONS:—————————————–

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!

This may be completely assembled then refrigerated until ready to serve, make the bacon in advance and warm in the microwave when ready to add to the dip

Servings 10

INGREDIENTS:

1 (8 ounces) package cream cheese, softened

1 (3 ounce) package cream cheese softened

1-1/3 cups sour cream

5 green onions, chopped

4 medium plum tomatoes, chopped

1 medium green bell pepper, chopped

1 (16 ounce) jar medium or spicy picante sauce OR taco sauce

2 cups shredded Mexi blend cheese OR shredded cheddar cheese

pickled jalapenos (use as much as you like)

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

bacon, cooked and crumbled (use as much as you like)

tortilla or nacho tortilla chips

To save time cook the ground beef and chop the lettuce and green onions a day in advance, amounts listed are only a guideline you may adjust to taste

Servings 6

INGREDIENTS:

1 pound ground beef, cooked

1 (12-1/2 ounce) package nacho tortilla chips

2 cups shredded Mexican cheese blend

1/2 cup sour cream

1/2 cup salsa

1/2 cup shredded lettuce

2 green onions, chopped

1/4 cup sliced ripe olives, optional

1/4 cup pickled jalapeno rings