Taken from my “Favorites” folder!

This dip be prepared and refrigerated until ready to bake, make as spicy as you like by adjusting the cayenne pepper

Tabasco sauce may be substituted for cayenne, do not use fat-free mayo or cream cheese, this dip doubles very well but watch the garlic amount it may be overpowering

Serve dip in a large bowl and arrange the toasted bread slices around the bowl

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach (cooked according to package directions,  hand-squeezed dry to remove as much moisture as possible, then finely chopped)

1 cup mayonnaise (do not use salad dressing)

1 (3 ounce)  package cream cheese, softened

1 small onion, finely chopped

1 large clove garlic, minced (or 1/2 to 3/4 teaspoon garlic powder, or to taste)

1 cup plus 3 tablespoons freshly grated Parmesan cheese, divided

1/4 teaspoon fresh ground black pepper (can use more)

1/4 teaspoon cayenne pepper, or to taste

seasoned salt, to taste (optional)

1/2 teaspoon paprika

2 French baguettes thinly sliced then toasted

Yield 16 (8-ounce) servings

INGREDIENTS:

3 large eggs

1 quart orange juice

1/4 cup lemon juice

2 tablespoons sugar ( can use more sugar for a sweeter taste, but remember the ice cream is sweet!)

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1 pinch cloves

2 quarts vanilla ice cream, slightly softened

1 quart ginger ale

nutmeg, for sprinkling

INSTRUCTIONS:———————————————-

In a large bowl whisk eggs until frothy.

Mix in orange and lemon juice, sugar, cinnamon, ginger and cloves.

Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined.

Chill if not serving right away.

Just before serving pour in the ginger ale.

Sprinkle the top with nutmeg.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

This may also be baked in a 9-inch springform pan baking time, for a springform pan bake in a 300 degree F oven for 25 minutes, remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly, careful not to overbake or the cheesecake will be dry

Mini chocolate chips only for this

Servings 12-14

INGREDIENTS:

1-1/2 cups crushed Oreo cookies (or use 15 sandwich cookies)

2-1/2 tablespoons melted butter

1 (12 ounce) packages mini chocolate chips, divided (or use 2 cups)

2 (8 ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

3 teaspoons vanilla

2 large eggs

2 tablespoons all-purpose flour

3/4 cup evaporated milk

1/2 cup sour cream

Servings 8-10

INGREDIENTS:

6 large red potatoes, peeled and cut into about 3/4 inch cubes

2 cups finely cubed mozzarella cheese

1 (15 ounce) carton ricotta cheese

1 cup freshly grated parmesan cheese

1 cup sour cream

2 green onions, finely chopped ( can use more)

3 tablespoons chopped fresh parsley

1 teaspoon dried basil

1-1/2 teaspoon garlic powder or 1 tablespoon minced fresh garlic ( or to taste)

1 cup shredded cheddar cheese

2 cups shredded Swiss cheese, divided

salt and fresh ground black pepper to taste (I use seasoned salt)

1/4 teaspoon paprika

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Butter a 13 x 9-inch casserole dish.

Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.

In a large bowl, combine the next 9 ingredients and 1 cup of shredded Swiss cheese.

Fold in the potatoes, then season with salt and pepper.

Spoon into greased baking dish.

Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.

Top with cheddar and remaining Swiss; sprinkle with paprika.

Let stand 5 minutes before serving.

Easy yet so delicious!

Servings 2-4

INGREDIENTS:

2 cups uncooked small pasta shells

4 garlic cloves, minced(can use more)

1/2 cup butter (no substitutes)

1/4 teaspoon cayenne pepper

1/3 to 1/2 cup grated Parmesan cheese

salt and fresh ground black pepper

INSTRUCTIONS:————————————–

Cook pasta according to package directions.

Meanwhile, in a large saucepan saute garlic and cayenne in butter.

Remove from the heat.

Drain pasta very well then add to garlic butter.

Stir in the Parmesan cheese; toss to coat.

Season with salt and pepper to taste.

This makes a great dish to serve at a small brunch, if you are serving more than 6 people I recommend to make two separate pans

If you are using frozen thawed broccoli make sure to hand-squeeze out as much moisture as possible before using for the recipe

Servings 6

INGREDIENTS:

4 Italian sausages, casings removed

1  small onion, chopped

3 garlic cloves, minced

2-1/2 to 3 cups fresh broccoli, finely chopped (no need to pre cook it first if you chop it finely)

2 cups shredded three-cheese Cheddar cheese blend, divided (can use more if you like)

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup half and half cream or milk

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned  salt, or to taste

1  plum tomato, thinly sliced

1/4 cup freshly grated Parmesan cheese

Posted on www.recipezazz.com

Servings 16

INGREDIENTS:

20  Nilla Wafers, finely crushed (about 3/4 cup)

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup cold butter, cut into small cubes

1 (8-ounce) package cream cheese, softened (for a lighter creamier filling Neufchatel cheese will work well for this in place of the cream cheese)

1-1/4 cups sugar

2 large eggs

2 tablespoons all-purpose flour

2 tablespoons lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

powdered sugar