Stromboli

 1 loaf of frozen bread loaf

2 egg yolks, save the white

1 tsp oregano 

1 tsp basil

1/2 tsp garlic powder

1/4 tsp pepper

1 tbsp parm cheese

2 tbsp oil

Filling options: pepperoni, Canadian bacon, sausage, veggies, etc

2 c mozzeralla,  shredded

1 jar of pizza sauce

Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on crust. Layer the toppings and cheese.

Roll it up, starting with the long edge. So u end up with a log shape. Place seam down on cookie sheet. Brush with reserved egg whites. Bake at 350 degrees for 30 - 40 minutes.

Serve with pizza sauce.

Cranberry Salsa

 https://ourbestbites.com/cranberry-salsa-cream-cheese-dip/

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8-ounce packages cream cheese, at room temperature

Instructions

1. Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.

Feel free to adjust this basic recipe to taste. I like to be heavy-handed with the onion and cilantro, and if you like a kick, add more jalapeno peppers! One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.

 

 

 

Pommes Frites & Cajun Remoulade

 https://picky-palate.com/pommes-frites-cafe-orleans-disneyland-copycat-recipe/

Ingredients

• 16 ounces frozen French Fries thin cut

Pommes Frites Seasoning

• 3 tablespoons grated Parmesan Cheese
• 3 tablespoons shredded Parmesan Cheese
• 2 teaspoons finely minced garlic
• 1/2 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon kosher salt

Cajun Remoulade

• 1/2 cup Thousand Island Dressing
• 1/4 cup Mayonnaise don't use low-fat
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.
• To prepare the Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.
• Prepare the Cajun Remoulade while oil is coming up to temperature. Place Thousand Island Dressing, mayonnaise, Worcestershire sauce, garlic, Dijon, Creole Seasoning, lemon juice, paprika, salt and pepper into a large mixing bowl. Stir to combine. Place into a serving dish that will be used to dip the Pommes Frites in.
• When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat. Transfer Pommes Frites to a serving dish lined with parchment paper. Serve with Cajun Remoulade.

 I don't deep fry them like she suggests.  I just use the oven or air fryer.

 

Delectable Addictions Cheese ball

 2 delectable addictions dip mixes (from boutique)

3 (8 oz) cream cheese (room temp)

1 c cottage cheese

1 c mayo

1/2 c grated cheddar cheese

Mix well, form 2 balls, chill for 3 hours

1/2 recipe

1.5 cream cheese

1/2 mayo

1/2 cottage cheese

1/2 cheese

2 c chopped nuts

Mom's 7 layer dip

*makes two glass platters

order:

1-refried beans (1 can per plate)

2-guacamole

3-mixute of sour cream, may, taco seasoning

4-cheese (1 cup)

5-tomatoes (2)

6-olives (1 small can of sliced)

7-green onion

(If making for Funk family leave one without green onion for Michelle's family)

 

guacamole:

avocado (3 ripe)

1 tsp garlic salt

2 tsp lemon juice

3 drops of tabasco 

 

sour cream mixture:

1 c sour cream

1/2 c mayo

2 tsp of taco seasoning (or 1 packet)

 

 

Nacho Cheese Sauce

Nacho Cheese Sauce 

https://ohsweetbasil.com/nacho-cheese-sauce-recipe/#recipe

Ingredients

• 3 1/2 Cups Sharp Cheddar Cheese grated
• 1 1/2 Cups Evaporated Milk
• 1 Tablespoon Cornstarch plus 1 Teaspoon
• 2 Dashes Hot Sauce
• Pinch of Salt

Instructions

• In a large bowl, toss the cheese and the corn starch.
• Allow to sit out for 10 minutes.
• In a saucepan over medium low heat, add the cheese, milk, hot sauce and salt.
• Whisk until the cheese is melting down.
• Whisk occasionally until it comes to a soft boil, increasing the temperature a little if needed.
• Whisk constantly for 2 minutes or until slightly thickened.
• Serve immediately.

Crescent Chicken Pockets

 Crescent Chicken Pockets 

Ingredients 

6 oz cream cheese, softened 

4 tbsp melted butter 

2 cups cooked chicken breasts, diced 

1/2 tsp salt 

1/4 tsp pepper 

4 tbsp milk 

2 tbsp onion, chopped (optional)

1 tbsp parsley (optional) 

2 packs crescent dinner rolls  

 

Mix all ingredients together (except dough). Divide and roll out biscut dough into 8 sections or separate scresent rolls. Spoon chicken filling onto center of sections and oull up the ornerss to seal edges. Brush tops w/ 2 tbsp of melted butter. Bake on greased cookie sheet at 350° for 20-25 min or until browned. 

Shrimp Dip

1 c. sour cream 

8 oz cream cheese 

 garlic salt 

can of shrimp 

1 tbsp lemon juice 

Red Tobasco (6-7 drops) 

 Blend together the sour cream and cream cheese. Rinse the can of shrimp and add, along with the rest of the ingredients. Add the tabasco to taste.