Plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture

Yield 8 chicken breast

INGREDIENTS:

8 large boneless skinless chicken breasts

1/2 cup melted butter, slightly cooled ( might need more)

1-1/2 cups dry breadcrumbs

1/4 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon seasoning salt (optional)

1/2 cup finely grated mozzarella cheese (or can use 1/2 cup cheddar cheese)

Filling:

1 (8 ounce) cream cheese, softened

1 cup finely shredded mozzarella cheese  another 1/4 cup won’t hurt)

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2-3/4 teaspoon garlic powder

1/2 teaspoon seasoning salt ( or to taste)

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:———————————————-

Pound the chicken flat between two pieces of waxed paper or plastic wrap.

In a bowl combine all filling ingredients until very well combined.

Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don’t worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).

Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).

Place the melted butter in bowl.

In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).

Gently coat each rolled breast firstly into melted butter then coat in the breadcrumb mixture.

Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.

Preheat oven to 375 degrees F (set oven rack to bottom position).

Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).

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Taken from my “Favorites” folder!

You may use regular size tart shells but the yield will be less

Yield 45-50 tarts

INGREDIENTS:

45 -50 mini tart shells,  baked and cooled completely

2 cups white sugar  (you may add in more sugar to taste if desired while filling is cooking)

7 tablespoons cornstarch

3 tablespoons lemon zest

1 cup fresh lemon juice (can use half fresh and bottled)

6 egg yolks, slightly beaten (yolks from large eggs)

1-1/2 cups half-and-half cream

1/2 cup heavy (35%) whipping cream ( unwhipped)

1/2 cup butter, cut into pieces

3/4 cup sour cream

sweetened whipped cream  or Cool Whip frozen whipped topping, thawed

INSTRUCTIONS:————————————————-

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Microwave on HIGH until thick (removing about every minute to whisk/stir).

Cook until thickened.

Stir in butter; whisk until butter has melted and the mixture is smooth.

Cool to almost room temperature, stirring every so often.

Stir in sour cream until well blended.

Divide evenly between baked tart shells.

Top with a dollup of whipped cream or Cool Whip.

You can also find this recips on Recipezazz.com

Taken from my “Favorites” folder

These are so delicious, I have made them many times for parties and you can make them up to 24 hours in advance

Yield 48-50 pinwheels

INGREDIENTS:

1 (8 ounce) packages cream cheese, softened

1/4 cup mayonnaise

1/8 teaspoon cayenne pepper, optional ( I always add it in)

6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use a combination of both)

12 ounces smoked salmon

6 canned asparagus spears

INSTRUCTIONS:—————————————-

In a bowl stir together softened cream cheese and mayo until thoroughly blended, then season with a pinch of cayenne pepper or to taste (if using).

Remove crusts from ends of bread slices.

Using a rolling pin roll out the bread slices to flatten slightly.

Divide/spread the the cream cheese mixture on top the 6 slices of bread.

Top each bread slice with smoked salmon slices.

Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).

Roll each slice of bread up firmly.

Wrap each roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.

Cover and refrigerate pinwheels if not serving immediately.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield 24 sausage rolls (amounts may be doubled to yield 48 rolls)

INGREDIENTS:

1/4 cup fresh breadcrumbs

2  tablespoons milk

1/2 pound spicy or milk Italian sausage links, casings removed

3 tablespoons finely chopped onion

1 large egg, lightly beaten

3 garlic cloves, minced

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten ( to brush on pastry)

Servings 12-14

INGREDIENTS:

1 cup butter, softened

1/2 cup Crisco shortening

3 cups sugar

6 large eggs, room temperature

1 tablespoon vanilla

1 cup whipping cream ( unwhipped)

3 cups all-purpose flour

3/4 teaspoon baking powder

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 9 or 10-inch tube pan.

In a bowl beat butter with Crisco, sugar and eggs and vanilla for 4 minutes with an electric mixer on medium speed (must beat for at least 4 minutes, this is important!).

Beat in whipping cream until combined.

Sift the flour with baking powder.

Add in flour/baking powder; beat on low speed until just combined.

Spoon batter into prepared pan.

Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).

Remove from oven and let cake cool in pan for 15 minutes, then remove.

INGREDIENTS:

1 cup chopped walnuts or pecans

3/4 cup brown sugar, packed

1/2 cup salted butter ( no substitutes)

INSTRUCTIONS:————————————-

Spread the nuts on the bottom of a 8 x 8-in square pan.

Heat the sugar and butter in a medium saucepan; bring to boil over medium heat, stirring constantly for 7 minutes (start your timer once you see bubbles).

Immediately spread mixture evenly over the nuts in the pan.

Chill until firm then break in desired size pieces.

You will also find this recipe on Recipezazz.com

Plan ahead the cheese filling needs to be refrigerated for 6 hours or more to blend the flavor

Cooked well drained spinach may be added in if desired

Servings 6

INGREDIENTS:

14  to 16 manicotti shells, cooked

2 cups prepared pasta sauce (use your favorite pasta sauce)

4 cups shredded mozzarella cheese, divided

Cheese Filling:

4 cups ricotta cheese

2  cups shredded mozzarella cheese ( can use more)

2 cups freshly grated parmesan cheese

1/4 cup finely grated yellow onion (or 1 teaspoon onion powder)

1 large garlic clove, minced (or 2 small cloves)

4 medium eggs, slightly beaten

1/2 teaspoon cayenne pepper, or to taste

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1/2 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste