This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional

Two cups  finely crushed herb-flavor packaged stuffing mix may be used in place of the dry bread crumbs

Browned bulk spicy Italian sausage (1/2 pound) may also be added to the mixture

Plan ahead there is a 2 hour chilling time, yield will depend on the size that you shape the balls

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out excess moisture)

2 cups dry bread crumbs

1/2 cup finely crumbled feta cheese

1-1/2 teaspoons garlic powder

1/2 teaspoon cayenne pepper (or adjust to heat level)

1/2 teaspoon ground black pepper

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

1/2 cup melted butter

3 large eggs, beaten

In a large bowl combine spinach, bread crumbs, feta cheese, garlic powder, cayenne, black pepper, Italian seasoning, melted butter and eggs.

Place the mixture in refrigerator and chill for 2-24 hours (this will allow the flavors to blend and for easier shaping).

Grease baking sheet.

Shape into about 3/4-inch size balls, then place on baking sheet.

Bake in a preheated 350 degree F oven oven for 20 minutes, or until golden brown.

You will also find this recipe on Recipezazz.com

Serve these  spicy wings with blue cheese dip

Servings 4-6

INGREDIENTS:

1/4 cup ketchup

1/4 cup hot sauce (such as Frank’s Red Hot)

1/3 cup red wine vinegar

1 tablespoon spicy brown mustard

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 to 1-1/2 teaspoons garlic powder

1 tablespoon sugar

5 tablespoons butter

3 pounds chicken wings, tips removed, wings separated at joints

INSTRUCTIONS:———————————————-

Taken from my “Favorites” folder!

You may use regular size tart shells but the yield will be less

Yield 45-50 tarts

INGREDIENTS:

45 -50 mini tart shells,  baked and cooled completely

2 cups white sugar  (you may add in more sugar to taste if desired while filling is cooking)

7 tablespoons cornstarch

3 tablespoons lemon zest

1 cup fresh lemon juice (can use half fresh and bottled)

6 egg yolks, slightly beaten (yolks from large eggs)

1-1/2 cups half-and-half cream

1/2 cup heavy (35%) whipping cream ( unwhipped)

1/2 cup butter, cut into pieces

3/4 cup sour cream

sweetened whipped cream  or Cool Whip frozen whipped topping, thawed

INSTRUCTIONS:————————————————-

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Microwave on HIGH until thick (removing about every minute to whisk/stir).

Cook until thickened.

Stir in butter; whisk until butter has melted and the mixture is smooth.

Cool to almost room temperature, stirring every so often.

Stir in sour cream until well blended.

Divide evenly between baked tart shells.

Top with a dollup of whipped cream or Cool Whip.

You can also find this recips on Recipezazz.com

Taken from my “Favorites” folder

These are so delicious, I have made them many times for parties and you can make them up to 24 hours in advance

Yield 48-50 pinwheels

INGREDIENTS:

1 (8 ounce) packages cream cheese, softened

1/4 cup mayonnaise

1/8 teaspoon cayenne pepper, optional ( I always add it in)

6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use a combination of both)

12 ounces smoked salmon

6 canned asparagus spears

INSTRUCTIONS:—————————————-

In a bowl stir together softened cream cheese and mayo until thoroughly blended, then season with a pinch of cayenne pepper or to taste (if using).

Remove crusts from ends of bread slices.

Using a rolling pin roll out the bread slices to flatten slightly.

Divide/spread the the cream cheese mixture on top the 6 slices of bread.

Top each bread slice with smoked salmon slices.

Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).

Roll each slice of bread up firmly.

Wrap each roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.

Cover and refrigerate pinwheels if not serving immediately.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” Folder!

This is a family favorite, kids of all ages will love this!

Servings 4-6

INGREDIENTS:

6 ounces uncooked spaghetti pasta (

1 pound ground beef (or can use bulk Italian sausage meat)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon seasoned salt

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

1 teaspoon chili powder

1 cup shredded cheddar cheese, divided

1 tablespoon Worcestershire sauce

1-1/4 cups ketchup

1 tablespoon prepared yellow mustard

3/4 cup beef stock

1/2 cup shredded mozzarella cheese

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

Cook spaghetti according to package directions; drain and set aside.

Cook ground beef with onion in a large skillet stirring until meat browns (about 10-12 minutes).

Add in garlic, salt and pepper; continue cooking for another 2-3 minutes; drain fat.

Stir in the chili powder, 1/2 cup of the shredded cheddar, Worcestershire sauce, ketchup, mustard and beef broth into the meat mixture; simmer 15 minutes stirring frequently.

Stir in cooked spaghetti (you may need to use your hands for mixing).

Spoon mixture into a baking dish.

Top spaghetti with remaining 3/4 cup shredded cheddar cheese and 1/2 cup shredded mozzarella (can use more cheese).

Bake 20 to 30 minutes, or until cheese begins to brown.

You will also find this recipe on Recipezazz.com

If you love full flavored Mediterranean-style salads then you will LOVE this, you won’t find this recipe anywhere else I developed this years ago and has remained a huge favorite

Plan ahead this salad needs at least 3 or more hours of refrigeration time, all salad ingredients may be adjusted

I like to use grilled chicken breasts for this it really added tons of flavor

Servings 8

INGREDIENTS:

1 pound uncooked spiral pasta (or in Canada 1/2 a 900-gram package)

3 cooked chicken breasts, cubed

1/2 red onion, chopped

1/2 cup Greek Kalamata olives (or can use canned sliced black olives, drained)

1/2  green bell pepper, seeded and chopped

1/2  red bell pepper, seeded and chopped

12-15 cherry tomatoes, sliced in half

cubed mozzarella cheese (use as much as you like)

salt, to taste

Dressing:

1/2 cup olive oil

1/4 cup canola oil or vegetable oil

1 tablespoon red wine vinegar

1-1/2 tablespoons lemon juice

2 teaspoons tablespoon Dijon mustard

1/2 teaspoon fresh ground black pepper

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder (do not use fresh garlic it will overpower the flavor of the dressing)

3 tablespoons freshly grated Parmesan cheese

1/4 to 1/3 cup prepared pesto, or to taste (can use bottled or homemade)

1 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————–

Cook pasta until al dente;  drain then rinse under very cold water, drain again very well then transfer to a large bowl.

Add in diced chicken, onion, olives, bell peppers, tomatoes and mozzarella cheese; toss to combine.

For the dressing; in a bowl whisk the first 10 ingredients together until well blended, then whisk in the pesto starting with 1/4 cup (adding in more to taste is desired; pour over the salad then toss to coat.

Season with salt and pepper.

Refrigerator for 3 or more hours before serving to blend the flavors.