This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving

For a nice presentation place an egg half in a small fancy cupcake paper or foil liner

Servings 24

INGREDIENTS:

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)

1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)

2 tablespoons milk OR half-and-half cream

1 teaspoon dried parsley flakes

1 green onion, finely chopped

1/2 teaspoon ground mustard powder

1/8-1/4 teaspoon dried dill weed (or to taste)

1/4 teaspoon salt (or to taste, I use seasoned salt)

1/4 teaspoon paprika (a little more for dusting the eggs)

1/4 teaspoon garlic powder

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————-

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

In a small bowl mash yolks well with a fork leaving no small lumps.

Add next 10 ingredients (adjusting to suit taste) mix well to combine.

Spoon or pipe egg yolk mixture evenly into the whites.

Sprinkle with paprika.

Cover tightly with plastic wrap.

Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Servings 10-12

INGREDIENTS:

1 (12-ounce) package wide egg noodles, uncooked

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 to 1-1/2 cups sugar

4 large eggs

1 (20-ounce) can crushed pineapple in juice, drained

1/2 cup butter or margarine, melted and divided

3 cups Kellogg’s Frosted Flakes cereal, coarsely crushed

1-1/2 teaspoons ground cinnamon

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook egg noodles according to package directions; drain and set aside.

Using an electric mixer mix cream cheese and next 3 ingredients until smooth and well combined (start with 1 cup of sugar).

Stir in pineapple (add in more sugar is needed).

Stir together the cooked egg noodles with 1/4 cup melted butter, and cream cheese mixture.

Transfer into baking dish.

Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.

Bake at 45 to 50 minutes or just until set.

You will also find this recipe on Recipezazz.com

Photo by me!

Stuff the manicotti shells uncooked, they will cook in the sauce

Yield 14 manicotti

INGREDIENTS:

3/4 pound Italian sausage links, casings removed, cooked and drained

3-1/2 cups shredded Kraft 4-Cheese Italiao blend cheese, divided (or can use mozzarella)

1 cup cottage cheese

1 cup ricotta cheese

1  large garlic clove, minced

1 large egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

14 uncooked manicotti shells  (one 8-ounce package)

5 cups pasta sauce (can use more)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Pour 2 cups of the pasta sauce into the baking dish; set aside.

In a bowl combine the cooked sausage meat with 1-1/2 cups 4-Cheese blend or mozzarella cheese, cottage cheese, ricotta cheese, garlic, egg and the next 4 ingredients.

Using clean hands stuff the sausage/cheese mixture between the uncooked manicotti shells.

Arrange stuffed shells in a single layer over sauce, then top with the remaining 3 cups of sauce (use a spoon to spread the sauce to cover the shells).

Sprinkle the remaining 2 cups shredded cheese evenly over sauce.

Cover tightly with foil.

Bake for 1 hour or until shells are tender.

Let stand 10 minutes before serving.

You will also find this recipe on Recipezazz.com

The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 cup sour cream

2 (4 ounce) packages crumbled blue cheese

2 (3 ounce) packages cream cheese, softened

1 garlic clove, minced

1/4 cup diced yellow onion

2 teaspoon hot sauce, or to taste

10 bacon slices, cooked and crumbled

fresh ground black pepper, to taste

assorted crackers

INSTRUCTIONS:—————————————————-

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Stir in half of bacon, then season mixture with black pepper to taste.

Cover and chill 2 or more hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle with remaining bacon.

Serve with crackers.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com