2 8oz packages of cream cheese
1/2 package of velveeta cheese
1 C chopped pecans
Serve with crackers
4 cloves garlic, peeled
11/2 C fresh basil leaves
1 tsp fresh lemon juice
1/4 C pine nuts
2 T extra virgin olive oil
2 2/3 C softened cream cheese
1/4 C freshly grated Parmesan cheese
1 1/3 C sun-dried tomatoes, packed in oil, drained
1/3 C tomato paste
3/4 C butter
salt and pepper to taste
Chop the garlic in a food processor.
Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended.
Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth.
Transfer the mixture to a medium bowl.
Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese.
Blend until smooth.
Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with slat and pepper.
Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture.
Cover and chill in the refrigerator 8 hours, or over night.
Carefully invert dish onto platter and remove plastic to serve.
Serve with crackers
Package of Ritz Crackers
Spread out Ritz Crackers on a platter to your liking.
Sprinkle Parmesan Cheese, Mozzarella Cheese and basil on top of crackers.
Microwave or bake until melted.
whipped cream cheese
1 whole small chicken breast
1 clove garlic, minced
1/2 onion chopped finely(if desired)
1 package won ton skins
cooking oil or shorting for deep-fat fryer
sweet and sour sauce, chinese mustard and/or soy sauce
Skin, bone, and finely chop chicken. In skillet cook chicken, garlic, onion (if desired) and seasonings in 1 T of cooking oil. Combine whipped cream cheese with chicken mixture and put onto a wonton skin. Fold wonton skin over to shape a triangle or fold 4 corner to make a square.
Place in deep-fat fryer until wonton skin is golden brown.
Serve with sweet and sour sauce, chinese mustard and soy sauce
1 14oz jar Artichoke Hearts
2 Garlic Cloves Diced
1 4 oz green chilies
8 oz package Parmesan Cheese
1 C Mayo
1 C Sour Cream
Combine all ingredients
Pour into a pie plate or casserole dish
Sprinkle top with Parmesan cheese
Cook for about 20-25 minutes or until it’s little golden brown on top. Garnish with green onion
serve with baguette, crackers or your favorite veggies
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