Servings 4

INGREDIENTS:

1/2 cup butter, softened

1/4 teaspoon garlic powder (or to taste)

1/2 cup freshly grated Parmesan cheese

8 slices Italian bread

8 provolone cheese slices

INSTRUCTIONS:———————————————

Stir together butter with Parmesan cheese and garlic powder; spread on 1 side of each bread slice.

Place 4 bread slices, buttered sides down, on wax paper.

Layer 4 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown or until cheese melts.

Cut each sandwiches in half.

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INGREDIENTS:

2 (8 ounce) blocks/packages Monterey Jack cheese with jalapeno peppers

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1 cup fine dry bread crumbs

1 teaspoon dried parsley

1 teaspoon garlic powder

4 large eggs, beaten

oil, for frying

marinara dipping sauce

INSTRUCTIONS:——————————————-

Slice the cheese crosswise into 3/4-inch slices, then lay slices flat and cut in half lengthwise.

Place the eggs in a shallow bowl.

In another shallow bowl combine the flour with cayenne; stir well.

In another bowl combine bread crumbs with parsley and garlic powder (you should have 3 separate bowls).

Firstly dip the cheese sticks in beaten eggs, then dredge in flour mixture, then dip coated cheese in egg a second time, then lastly dredge in bread crumb mixture, pressing firmly so that crumbs adhere.

Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.

Deep-fry the cheese sticks in 375 degree oil until golden brown.

Drain on paper towels.

Serve immediately with dipping sauce if desired.

You will also find this recipe on Recipezazz.com

Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Taken from my “Favorites” folder!

Yield 24 sausage rolls (amounts may be doubled to yield 48 rolls)

INGREDIENTS:

1/4 cup fresh breadcrumbs

2  tablespoons milk

1/2 pound spicy or milk Italian sausage links, casings removed

3 tablespoons finely chopped onion

1 large egg, lightly beaten

3 garlic cloves, minced

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

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten ( to brush on pastry)

Purchase the long thin French baguette bread for this

There is a reason why garlic powder is used in place of fresh garlic, since the butter/garlic mixture is brushed on the baking sheet fresh garlic tends to burn on the pan

INGREDIENTS:

1 loaf French baguette bread (the long narrow kind)

3/4 cup butter (not substitutes)

2 teaspoons garlic powder ( or to taste)

1 to 2 tablespoon dried parsley

1/4 teaspoon salt (optional)

freshly grated parmesan cheese (use as much as you like)

shredded mozzarella cheese (optional,  use as much as you like)

INSTRUCTIONS:—————————————-

Slice the baguette into thin slices diagonally.

Microwave the butter and garlic powder and salt until melted.

Preheat oven to 350 degrees F.

Using a pastry brush coat he bottom of a large baking sheet with butter/garlic mixture.

To remaining melted butter mixture mix in the dried parsley.

Using a pastry brush, coat each side of the bread slices with the melted butter mixture.

Place slices on baking sheet.

Sprinkle the top side with grated Parmesan cheese.

Bake for about 5-6 minutes then turn over the slices sprinkle top with Parmesan cheese and bake about 4-5 minutes more, depending on how crispy you like them.

Optional; sprinkle the baked crostini with shredded mozzarella cheese and return to oven to melt under broiler heat.

Best served warm.

You will also find this recipe on www.recipezazz.com

Servings

INGREDIENTS:

4 -5 large tomatoes, sliced

salt and pepper

1/2 cup mayonnaise

5 green onions, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a baking sheet

In a bowl mix the two cheeses together.

Place the tomato slices in the bottom of the dish.

Sprinkle with salt and pepper.

Spread the mayo over the tomato slices, then chopped green onions.

Top with the the shredded cheeses.

Bake for about 25 minutes.

Delicious!

You will also find this recipe on www.recipezazz.com

Yield 12

INGREDIENTS:

1/4 cup cornstarch

1/8 teaspoon salt

3 cups milk or 3 cups half-and-half cream (or 1-1/2 cups each)

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 cup milk chocolate chips

vegetable cooking spray, for plastic cups

12 (3 ounce) disposable plastic cups

12 wooden popsicle sticks

INSTRUCTIONS:——————————————–

In a heavy-bottomed saucepan, combine the cornstarch and salt.

Gradually stir in milk or half and half, then stir in corn syrup and vanilla; bring to a boil; cook and stir for 1 minute or until thickened.

Reduce heat, stir in the milk chocolate chips until melted.

Pour in to cups (sprayed with vegetable spray, I like Pam spray).

Cover each cup with heavy-duty foil; insert sticks through foil.

Place in a 13 x 9-inch pan.

Freeze until firm.

Remove foil and cups before serving.