This makes a delicious gravy to serve over turkey slices or with chicken… for a creamy gravy substitute 1 cup of light cream or milk for 1 cup of chicken broth

Yield 2 cups

INGREDIENTS:

2 to 3 garlic cloves, minced

4 tablespoons butter

4 tablespoons all-purpose flour

1/2 teaspoon poultry seasoning

1/2 teaspoon fresh ground black pepper, or to taste

2 cups good-quality chicken broth

salt, optional and to taste

INSTRUCTIONS:——————————-

In a small saucepan saute garlic in butter until tender (about 2 minutes).

Stir in the flour, poultry seasoning and black pepper;  add broth whisking constantly.

Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Season with salt to taste.

Test Kitchen Notes; depending on the cheese and pepperoni that you use you may experience some grease on top after baking, to remove place a double layer of paper towels on top to absorb all the grease…

For extra heat add in a finely chopped jalapeno pepper

Serve the spread with crackers, breadsticks or toasted French baguette slices

Yield about 6 cups

INGREDIENTS:

1 cup mayonnaise

1/2 to 1 teaspoon garlic powder

1/2 teaspoon cayenne pepper, or to taste

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup chopped pimiento-stuffed olives

1 (6 ounce) can black olives, drained and chopped

1 (4 ounce) can mushroom stems and pieces, drained and chopped

1-1/4 cups chopped pepperoni

1/2 medium onion, chopped

1/2 cup chopped green bell pepper

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a large bowl combine the mayonnaise with garlic powder and cayenne pepper.

Mix in all remaining ingredients.

Bake uncovered for 25-30 minutes or until edges are bubbly and lightly browned.

Serve with crackers and/or breadsticks.

I usually make the filling a day in advance to allow the flavors to blend it really does make a difference to the flavor

Yield 20

INGREDIENTS:

10 extra large hard-cooked eggs

1 cup finely shredded cheddar cheese, divided

1/4 cup Miracle Whip salad dressing (do not use mayonnaise)

1 tablespoon sour cream

1/4 teaspoon garlic powder

pinch cayenne pepper, optional but good to add

2 tablespoons salsa, mild or medium

1/2 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

1 small green onion, minced

INSTRUCTIONS:———————————

Slice the eggs in half lengthwise; remove yolks and place in a small food processor; set whites aside on a large plate.

To the processor add in salad dressing, sour cream, garlic powder, cayenne, salsa and 1/2 teaspoon seasoned salt; process until smooth.

Using a spoon mix in 1/2 cup shredded cheddar cheese and green onion, then season with black pepper and more salt if needed (if you find the mixture is a little to dry them add in more salad dressing).

Divide/spoon the mixture between all the egg whites.

Top each deviled egg with remaining 1/2 cup shredded cheddar cheese (or use as much as you like)

Serve immediately or chill until ready to serve.

Taken from my “Favorites” folder!…

For peanut butter graham balls mix in 1/4 to 1/3 cup creamy peanut butter after cooking the evaporated milk/butter mixture (see instructions)

INGREDIENTS:

1 cup sugar

1/2 cup evaporated milk or whipping cream

1/2 cup butter (no substitutions)

10 large marshmallows, cut into smaller pieces

1-3/4 cups graham cracker crumbs

1 cup finely chopped dry roasted salted peanuts (or can use toasted walnuts or pecans)

confectioners sugar, for dusting

INSTRUCTIONS:————————————

In a medium heavy-bottomed saucepan, boil the sugar, evaporated milk and butter for 10 minutes; remove from heat (if adding in peanut butter mix in at this point).

Add the marshmallows to the pot; beat vigorously with wooden spoon until dissolved.

Add in graham cracker crumbs and chopped nuts; mix well to combine.

Let mixture sit in the saucepan for 10 minutes or until cool enough cool to handle (it will harden upon standing) then drop onto greased waxed paper.

If desired shape into small balls (make sure to do this while the mixture is still slightly warm or they will be harder to shape).

Chill in the refrigerator, then coat with confectioners sugar if desired.

Did you know? … if you boil the jalapeno peppers in water first they will become milder in flavor…

For sausage-cream cheese jalapenos, brown 1/2 pound bulk sausage meat, cool to almost room temperature then mix into the cream cheese mixture and omit the crumbled bacon on top, this will increase the cream cheese mixture slightly so you may want to use a few more jalapenos

Yield 24 jalapeno halves

INGREDIENTS:

12 medium fresh jalapeno peppers

4 ounces cream cheese,  very soft (half of an 8-ounce package)

1 small garlic clove, minced

1-1/2 cups finely shredded cheddar cheese

1 teaspoon Worcestershire sauce

1/4 cup freshly grated Parmesan cheese, more to sprinkle on top before baking

extra crispy finely crumbled cooked bacon

INSTRUCTIONS:—————————————-

Preheat oven to 400 degrees F.

Grease a baking sheet.

Cut jalapenos in half lengthwise; remove seeds and membranes  (use disposable rubber gloves for this and DO NOT TOUCH YOUR FACE!)

In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become) drain and rinse in cold water; set aside.

In a small bowl mix the cream cheese with minced garlic,  cheddar cheese, Worcestershire sauce and 1/4 cup Parmesan cheese until smooth.

Spoon about 2 teaspoonfuls into each jalapeno half; sprinkle with Parmesan cheese and crumbled bacon (use as much as you like).

Place on a greased baking sheet.

Bake for 5-10 minutes or until cheese is melted.

Serve warm.