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Sunday - May 13, 2018 12:07 pm

Cheese Stuffed Pinwheels

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1 Tbl. Greek Pleasoning

1 pkg. (8 oz.) cream cheese, softened

1 C shredded mozzarella cheese

2 Tbl. milk

1 Tbl. grated Parmesan cheese

2 pkg. (10 oz each) refrigerated pizza crust

Preheat oven to 425'. In a medium bowl combine all ingredients except pizza crusts and set aside. Unroll pizza crust and top evenly with filling. Roll, starting at the longest side, jelly-roll style. Cut into 32 rounds. On a baking sheet sprayed with cooking spray, arrange the rounds cut sidedown. Bake uncovered for 13 minutes or until golden brown.

Wednesday - January 31, 2018 1:43 pm

Chicken Ranch Dip

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2 chicken breasts

1/2 c ranch dressing

1/2 c. sour cream

1 brick cream cheese

1/2 c. hot sauce

2 c. shredded cheese (your favorite)

Cook breasts on stovetop with a little water till cooked through. Shred the chicken and add hot sauce. Mix all other ingredients except cheese, add chicken to mixture. Top with cheese and bake at 350 for 25 minutes.

Wednesday - January 31, 2018 1:29 pm

Shrimp Dip

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1 sm. can mini shrimp

8 oz. cream cheese

3 Tbl. chili sauce

1/2 tsp. minced onion

1/2 tsp. lemon juice

1/4 tsp worchestershire

4 Tbl. milk (add slowly)

dash salt

shrimp last

Mix all the ingredients and refridgerate for an hour or so. Adjust for taste, serve.

Wednesday - January 3, 2018 5:52 am

Christmas Cookie Dough Dip

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½ cup Chobani® nonfat vanilla Greek yogurt

5 tablespoons butter, softened

2 ounces of cream cheese, softened

¼ cup flour

½ cup powdered sugar

½ teaspoon vanilla

8 tablespoons holiday sprinkles, divided

Graham crackers, fruit, shortbread cookies, etc., for dipping

Place butter, cream cheese and sugar in a medium bowl; using a mixer, beat until light and fluffy, about 2 minutes. Add flour and vanilla; beat another minute. Add yogurt ¼ cup at a time; mix on low after each addition to combine. Stir in 6 tablespoons sprinkles; use remainder to sprinkle on top of dip for decoration. Serve immediately with fruit, graham crackers shortbread cookies, Nilla Wafers etc., or dippers of choice. Can be 1 day ahead and refrigerated; let sit at room temperature 20 minutes before serving. Good any time of year. ( I made a chocolate chip cheese ball but following the recipe left me with a very soupy consistency that refrigeration didn’t improve. I did quite a bit of doctoring and never did get a consistency that would make a cheese ball. So I am not including that recipe, but substituted this one that I hope works much better for those of you who try it.

Wednesday - January 3, 2018 5:43 am

Mini Italian Skewers (Antipasti)

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½ pound refrigerated cheese tortellini

50 salami or pepperoni slices (usually 2 small packages)

1½ pounds mozzarella cheese, cut in ¼-inch by 1-inch pieces (or your desired size)

1 (16-ounce) bottle Italian dressing

1 (6-ounce) can or jar of medium olives, any kind or mix of green, black, kalamata, etc.


Cook tortellini according to package directions; do not overcook. They should be firm. Drain; rinse with cold water. Spread out on clean towel or paper toweling to cool. Place in ziplock bag; add Italian dressing and let marinate 2 hours (or overnight), refrigerated. On each toothpick, thread 1 tortellini, a salami-wrapped cheese cube and an olive. Arrange skewers on a platter or stand in bowl. Can be made ahead of time, covered with plastic wrap and refrigerated. Can easily be turned into a salad – add chopped red onion, bell pepper and artichoke hearts, whole grape tomatoes, shredded carrots and/or grated parmesan cheese. Cut the salami in bite-sized pieces or use mini pepperoni. I alternated between green, spinach-cheese tortellini, and white, 3-cheese tortellini; ½ pound Genoa salami, half mozzarella cheese and half Sargento garlic and herb (Monterey) Jack snack bites. I alternated between green pimiento-stuffed and large black, pitted olives.

Wednesday - January 3, 2018 5:40 am

Spinach Dip Bites

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10 ounces frozen spinach, thawed well-drained and re-chopped

1 (6-ounce) jar artichoke hearts, drained and chopped

½ teaspoon minced garlic

2 tablespoons grated parmesan cheese

4 ounces cream cheese, softened

¾ cup shredded mozzarella cheese, divided

½ teaspoon garlic powder

Salt and pepper to taste

optional 1 can seamless crescent dough

Heat oven to 375 degrees. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese; blend in cream cheese and half the mozzarella. Season with salt and pepper; set aside. Using a rolling pin, lay out dough on a cutting board and lightly stretch to an 8- x 12-inch rectangle. Cut dough into 2-inch squares, 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent (you don't need to mold to the cup). Scoop one teaspoon spinach mixture on top of each square; gently push in (bites will mold to your tin while baking). Spread remaining mozzarella over tops of cups. Bake 15 to 17 minutes, until golden brown. Let cool 5 to 10 minutes before moving from tray. ( My time saver: Buy spinach dip. I added chopped water chestnuts and artichoke bottoms (I prefer them to hearts), a handful of cheese – any type is okay – I usually use shredded mozzarella, but this time I had 3-cheese Italian blend, so I used that. Feta cheese gives it a little more zip. I scooped it into mini prebaked phyllo shells, topped it with a bit of shaved fresh Parmesan and baked it 15 minutes (check it at 10). Can be served warm or at room temperature. Another alternative is to use pie crust to line the muffin cups. It won’t turn soggy as crescent might.

Monday - November 27, 2017 3:20 pm

Original Pleasoning Chex Party Mix

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6 Tbl. butter

3/4 tsp Garlic Salt Pleasoning

3 C Corn Chex Cereal

1 C bite-size pretzels

2 Tbl. Worcestershire sauce

2 tsp. Original Pleasoning

3 C Rice Chex Cereal

1 C mixed nuts

1 C bite-size garlic bagels

Preheat oven to 250. Melt butter, stir in garlic Salt Pleasoning and Original Pleasoning and Worcestershire sauce. Place all other ingredients in a large roasting pan, gradually add the butter mixture, stir gently till evenly coated. Bake 1 hr, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Substitute Taco or Caution Pleasoning for a spicer mix.

Tuesday - November 14, 2017 10:42 am

Original Pleasoning Chex Party Mix

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6 Tbl butter

3/4 tsp Garlic Pleasoning

3 C Corn Chex Cereal

3 C Rice Chex Cereal

3 C Wheat Chex Cereal

1 C mixed nuts

1 C bite-size garlic bagels

1 C bite-size pretzels

2 Tbl Worcestershire sauce

2 tsp Original Pleasoning


Preheat oven to 250. Melt butter, stir in Garlic Pleasoning Original Pleasoning and Worcestershire sauce. Place all other ingredients in a large roasting pan, gradually add the butter, continue mixing until evenly coated. Bake 1 hr, stir every 15 minutes. Spread on paper towels to cool. Store in airtight container. If you like it spicier, use Taco or Caution Pleasoning in place of Original

Friday - November 3, 2017 10:20 am

Crock Pot Italian Mushrooms

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Whole white button or who cremini mushrooms

1 stick butter

Italian Pleasoning to taste

Mushrooms and butter are 1:1 ratio, but I used less butter

Cook on low for about 6 hours. Mushrooms need to cook down and be covered in liquid.

Friday - November 3, 2017 10:06 am

Buffalo Chicken Wings

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36 chicken wing pieces (one wing makes 2 pieces- the flat and the drum)

1 Tbl. vegetable oil

1 C all-purpose flour

1 tsp Chicken Pleasoning


1 1/2 Tbl. white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp. Tabasco sauce

6 Tbl. unsalted butter

1/4 tsp. X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 Tbl Franks hot sauce


Preheat oven to 425 If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil and Chicken Pleasoning. Place into a large plastic shopping bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off any excess flour, and spread out evenly on an oiled, foil-lines baking sheet(s) Don't crowd them. Bake for about 20 minutes, turn the wings over and cook another 20 minutes or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the wings and toll with a spoon to completely coat. Serve with celery and blue cheese dressing on the side.

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