This makes two 11 x 7-inch pans, good thing though because it’s delicious!… don’t worry about the exact measurments for the the veggies and ham, what I have listed is only a guideline a little more won’t hurt

Servings 16

INGREDIENTS:

1/4 cup oil

2 tablespoons butter

3 cups sliced fresh mushrooms

4 cups chopped zucchini

2 cups cubed fully cooked ham

1 medium onion, chopped

1/2 large green bell pepper, seeded and chopped

2 garlic cloves, minced (garlic lovers can use more!)

1/2 teaspoon cayenne pepper, or adjust to taste

2 (8 ounce) package cream cheese, softened

1/2 cup light cream (such as half-and-half cream)

12 large eggs

4 cups cubed day-old bread

3 cups shredded cheddar cheese

1 teaspoon seasoned salt

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

INSTRUCTIONS:———————————

Grease two 11 x 7-inch baking pans.

In a large skillet heat oil and butter over medium-high heat.

Add in  mushrooms, zucchini, ham, onions and green bell pepper; saute until vegetables are tender (about 3-4 minutes).

Add in garlic and cayenne; saute for about 1 minute; set aside.

In a large bowl beat the cream cheese and light cream until smooth

Beat in eggs until well combined.

Stir in the bread, cheddar cheese, salt and the and vegetable mixture.

Season with black pepper.

Pour/divide the mixture between the two baking dishes.

Bake uncovered in a preheat 350 degree F oven for 35-40 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving.

Taken from my “Favorites” folder!…

Serve this with pita bread, for best flavor use Greek yogurt

Yield 4 cups

INGREDIENTS:

1 (8 ounce) carton Philadelphia spreadable garden vegetable cream cheese

2 cups crumbled feta cheese

1/4 cup plain yogurt (use Greek yogurt if possible)

1 garlic clove,  minced

1/4 teaspoon dried oregano (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste

chopped peeled cucumber, tomatoes, green onions and sliced olives
(use as much as you like)

INSTRUCTIONS:——————————–

In a large bowl, combine the cream cheese, feta, yogurt, garlic and oregano; mix until well combined.

Season with black pepper to taste.

Spread into a 9-inch glass pie plate.

Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture.

Serve with pita bread.

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.

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.

Choose you own favorite flavor for this, I like raspberry the best… lower the fat by using 2% milk or fat-free milk or fat-free evaporated milk…

Start stocking up on your favorite Jello gelatin flavors cause you will be making this all the time!

INGREDIENTS:

1 package Jello gelatin (use the large package of gelatin)

3/4 cup sugar (or to taste)

1 cup boiling water

3 cups milk (for a creamier flavor use 2-1/2 cups milk and 1/2 cup heavy whipping cream)

INSTRUCTIONS:———————————

In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until no granules remain (this might take a few minutes).

Add in the milk; sir until completely dissolved.

Add in more sugar if desired to taste and stir until combined.

Pour into an 8 or 9-inch square pan.

Freeze until solid (about 5 hours).

Let stand 5-10 minutes before serving.

Store tightly covered with foil or remove to a plastic container and cover.