The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

Servings 4

INGREDIENTS:

4 boneless skinless chicken breasts, pounded to about half thickness

seasoned salt & freshly ground black pepper ( can use white salt)

garlic powder

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper ( optional but good to add in)

3 tablespoons butter

3 tablespoons olive oil ( more if needed)

1 cup dry white wine

3/4 cup low sodium chicken broth

juice of 2 whole lemons,

3/4 cup heavy whipping cream

chopped fresh parsley

angel hair pasta ( cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)

freshly grated parmesan cheese

Servings 2-4

INGREDIENTS:

4 skinless, boneless chicken breasts, pounded thin

8 slices Swiss cheese

4 slices cooked ham

1/2 cup melted butter

1/2 cup seasoned bread crumbs mixed with 3 tablespoons freshly grated Parmesan cheese, 1/4 teaspoon cayenne pepper, small pinch dried Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon seasoned salt and 1/2 teaspoon fresh ground black pepper

Make certain to squeeze out as much moisture from the thawed spinach as possible

Servings 6-8

INGREDIENTS:

4  (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture

1/4 cup butter or margarine

1 small onion, chopped (or 1/2  onion medium, chopped)

3 large garlic cloves, minced (garlic lovers can use more)

1/4 teaspoon cayenne pepper (optional or adjust to taste)

2 tablespoons  all-purpose flour

1  (12-ounce) can evaporated milk

6 ounces Mexi flavor Velveeta cheese, cubed

1/2  teaspoon seasoned salt

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

1  teaspoon Worcestershire sauce

2  cups crushed Ritz butter crackers

1/4  cup  butter or margarine, melted

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.