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.

Did you know? … if you boil the jalapeno peppers in water first they will become milder in flavor…

For sausage-cream cheese jalapenos, brown 1/2 pound bulk sausage meat, cool to almost room temperature then mix into the cream cheese mixture and omit the crumbled bacon on top, this will increase the cream cheese mixture slightly so you may want to use a few more jalapenos

Yield 24 jalapeno halves

INGREDIENTS:

12 medium fresh jalapeno peppers

4 ounces cream cheese,  very soft (half of an 8-ounce package)

1 small garlic clove, minced

1-1/2 cups finely shredded cheddar cheese

1 teaspoon Worcestershire sauce

1/4 cup freshly grated Parmesan cheese, more to sprinkle on top before baking

extra crispy finely crumbled cooked bacon

INSTRUCTIONS:—————————————-

Preheat oven to 400 degrees F.

Grease a baking sheet.

Cut jalapenos in half lengthwise; remove seeds and membranes  (use disposable rubber gloves for this and DO NOT TOUCH YOUR FACE!)

In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become) drain and rinse in cold water; set aside.

In a small bowl mix the cream cheese with minced garlic,  cheddar cheese, Worcestershire sauce and 1/4 cup Parmesan cheese until smooth.

Spoon about 2 teaspoonfuls into each jalapeno half; sprinkle with Parmesan cheese and crumbled bacon (use as much as you like).

Place on a greased baking sheet.

Bake for 5-10 minutes or until cheese is melted.

Serve warm.

Taken from my “Favorites” folder!

Serve this delicious dip with tortilla chips… your guests will be begging for the recipe!

To save time you can grill the corn then refrigerate until ready to use for the dip, at different times I have even added in green chilies,  I have only made this recipe using grilled corn but I think that Mexicorn may work well also although the flavor will be slightly different, also you may want to try oven-roasting the corn… not a fan of spicy food? omit the jalapeno and Tabasco

Yield about 5 cups

INGREDIENTS:

6 medium ears of corn, husks removed

1 medium onion, chopped

1 jalapeno pepper, seeded finely chopped (or use 2 if you dare!)

3 tablespoons butter

2 garlic cloves, minced

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1/2 cup sour cream

1/2 teaspoon chili powder

2 cups shredded Monterey Jack cheese

1/3 cup freshly grated Parmesan cheese

Tabasco sauce, optional and to taste

1/2 cup sliced ripe olives, drained (or as desired)

2 to 3 green onions, chopped

INSTRUCTIONS:——————————-

Grill corn covered over medium heat for 10-12 minutes or until tender, turning occasionally.

Using a sharp knife cut corn from cobs (at this point you can refrigerate the corn until ready to use).

In a large skillet saute the onion and jalapeno in butter for 2-3 minutes or until almost tender.

Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender; remove from the heat.

In a large bowl combine the mayonnaise with sour cream and chili powder.

Stir in the shredded Monterey Jack cheese, Parmesan cheese and corn mixture.

Add in Tabasco (if using).

Transfer to a greased 2-quart. baking dish.

Bake uncovered in a preheated 400 degree F oven for 25-30 minutes or until bubbly and golden brown.

Sprinkle with olives and green onions over the top.

Serve how or warm with chips.