INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

Servings 12

INGREDIENTS:

3/4 cup butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream

3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

1 cup chopped pecans

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

3 tablespoons soft butter

2 teaspoons vanilla

INSTRUCTIONS:—————————–

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch springform pan.

In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.

In a large mixing bowl combine flour, baking powder, baking soda and salt.

With a wooden spoon stir in sour cream/butter mixture into flour mixture just until blended.

Spread in prepared pan; sprinkle with topping.

Bake 65-75 minutes or until cake tests done.

Cool to room temperature.

Loosen edges; remove sides of pan.

To make topping; In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.

For best flavor allow the spread to refrigerate for at least 24 hours before serving, this is wonderful on chicken

Yield 3-1/2 cups

INGREDIENTS:

4 large ripe peeled tomatoes, finely chopped

1 cup finely chopped red bell pepper

1 cup finely chopped red onion (use red onion only)

1/2 cup dried cranberries

1/2  cup cider vinegar

1/4 cup sugar

1/4 cup packed brown sugar

2 tablespoons minced peeled fresh ginger

1/2 teaspoon salt

1/2  teaspoon mustard seeds

1/4  teaspoon ground cinnamon

1/4  teaspoon  ground cumin

1/4  teaspoon  ground allspice

1/8  teaspoon cayenne pepper

INSTRUCTIONS:————————————–

For this potato salad the potatoes must be oven baked not boiled

Servings 8-10

INGREDIENTS:

5 pounds small unpeeled red potatoes, cubed

1 cup mayonnaise

1-1/2 cups sour cream

2-4 teaspoons prepared yellow mustard

1 teaspoon garlic powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 bunch green onions, chopped

3 dill pickles, chopped (hand-squeeze out excess moisture)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Place the unpeeled potato cubes on a large greased baking sheet; sprinkle lightly with white salt and pepper.

Bake uncovered in a preheated 425 degree F oven until the potatoes are just fork tender (baking time will depend on the size that you cut the potatoes).

Cool in pan, then transfer to a large bowl.

Mix in the bacon, cheddar cheese, green onions and pickles.

In a small bowl whisk the mayonnaise with the next 3 ingredients;  pour over the potato mixture and toss to coat.

Season with seasoned salt and black pepper, to taste

Serve immediately or refrigerate until ready to serve.

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.