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.

You will also find this recipe on Recipezazz.com

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.

Taken from my “Favorites” folder!

Servings 8-10

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

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

1 cup sour cream

1 garlic clove, minced

1/4 cup butter, very soft

1 teaspoon seasoned salt

1/2 teaspoon paprika

1/4 to 1/3  cup finely chopped onion

1/4 cup minced chopped green bell pepper

1 cup shredded mozzarella cheese

Tabasco sauce, optional and to taste (I like to add it in)

24 ounces cooked crab meat

INSTRUCTIONS:—————————–

Preheat oven to 350 degrees F.

Grease a small casserole dish (I use a 8-inch square baking pan) .

Taken from my “Favorites” folder!

Servings 4

INGREDIENTS:

4 tablespoons butter, divided

1 1/2 tablespoon all-purpose flour

1 1/2 cup milk

1/2 cup heavy (33-35%) whipping cream

1 1/2 tablespoon prepared basil pesto

1 to 2 tablespoon chopped fresh parsley

6 cloves garlic minced and divided (garlic lovers can use more)

1 teaspoon Worcestershire sauce

Tabasco sauce, to taste

1/3 cup freshly grated Parmesan cheese

1 pound uncooked jumbo shrimp, peeled, deveined

2 cups broccoli florets, lightly steamed

1/2 pound angel hair pasta, cooked (or use as much as you like)

INSTRUCTIONS:———————————-

In a saucepan over medium heat, melt  2 tablespoons butter; stir in flour then cook, stirring constantly for 1-2 minutes.

Slowly whisk milk and whipping cream into pan; simmer, stirring constantly, until thickened.

Stir in the prepared pesto, parsley, 3 cloves minced garlic, Worcestershire sauce, and hot sauce into saucepan, season the sauce with salt and pepper; reduce heat to low and keep warm.

In a skillet over medium-high heat, melt remaining 2 tablespoons butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and saute for 5 minutes or until shrimp are pink; do NOT overcook.

Mix in the 1/3 cup Parmesan cheese.

Toss the shrimp, broccoli, and cooked pasta together and pour sauce over top.

Season with salt and pepper to taste.

Serve with more fresh grated Parmesan cheese.

Test Kitchen Notes; you may use smaller tortillas and stuff with less filling,I have even made this using leftover cooked turkey, and increasing the amount of green chilies won’t hurt!

Yield 4 large enchiladas

INGREDIENTS:

4 (10-inch) flour tortillas (use the large tortillas)

1-1/2 cups shredded cheddar cheese

FILLING:

1 (8-ounce) package cream cheese, very soft

2 tablespoons milk

2 green onions, chopped

1 teaspoon garlic powder

2 teaspoons ground cumin

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper (or adjust to heat level we like really spicy so I use lots!)

4 chicken breasts, cooked and cubed (or half a large cooked turkey breast)

SAUCE:

1 (10-3/4 ounce) condensed cream of chicken soup, undiluted

1 cup sour cream

1/2 cup milk or light cream

1-1/2  teaspoons cumin

1 teaspoon seasoned salt, or to taste

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

1 (4 ounce) can green chilies, divided

1-1/2 cups shredded cheddar cheese

4 green onions, chopped

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the sauce; in a medium bowl combine the condensed soup with sour cream, 1/2 cup milk, 1-1/2 teaspoons cumin, 1 teaspoon seasoned salt, black pepper and 3/4 of the can of the green chilies; whisk until smooth and well combined, then mix in 1-1/2 cups shredded cheddar cheese (remove a heaping 1/2 cup to add to the chicken mixture).

For the filling mixture; in another bowl mix soft cream cheese with 2 tablespoons of milk until smooth.

Add in green onions,  1 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper (or to taste) 1/2 teaspoon cayenne and the remaining green chilies from the can; mix until well combined, then mix in the cooked chicken and reserved 1/2 cup of the sauce mixture (season with more salt and pepper is needed).

Divide the mixture down the center of each tortilla.

Roll up and place seam-side down in baking dish.

Drizzle the sauce over the top.

Bake for about 34-40 minutes or until just heated through.

Sprinkle 1-1/2 cups of cheddar cheese over the top and return to oven until melted (about 3 minutes).

Sprinkle the top with 4 chopped green onions