PORTABELLA PIZZETTAS

5 ounces frozen chopped spinach
1 and 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt

Thaw spinach and press out liquid, finely chop.  Combine spinach, cheese basil, and pepper in a mixing bowl.
Heat oven to 350 degrees.  Clean mushrooms, remove stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.  Spoon about 2 tablespoons of spinach mixture into each cap.  Sprinkle with tomato and salt.
Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.  Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve.
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ROSE'S STUFFED MUSHROOMS

12 to 14 (medium-sized)  fresh mushrooms, cleaned/stems removed
2 ounces of cream cheese, room temperature
3 Tablespoons of Italian Style bread crumbs
2 Tablespoons of sour cream (optional)
1/4 cup of Parmesan cheese
1/4 cup bacon bits or crumbles
1/2 cup of grated Monterey Jack cheese
1/2 teaspoon garlic powder
1/4 teaspoon of ground basil leaves
1/4 teaspoon of ground oregano leaves
dash of salt
dash of black pepper
Olive oil to drizzle

Preheat the oven to 350 degrees F.  Spray a 8x8 baking dish with cooking spray.
Mix the cheeses, bread crumbs, bacon bits, and spices together in a medium bowl.
Stuff the mushroom caps with the mixture.   Place upright in your baking dish.
Drizzle with olive oil.
Bake at 350 degrees F. for 25 to 30 minutes.
NOTE:  Instead of using the bacon bits inside, you can wrap each mushroom with a half slice of bacon before baking.  Secure the bacon with a toothpick.
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FRIED MOZZARELLA

1 (16 ounce) packages mozzarella cheese
2 eggs, beaten
1/4 cup water
1 and 1/2 cups Italian breadcrumbs
1/2 teaspoon garlic salt
1 teaspoon Italian spices
2/3 cup flour
1/3 cup cornstarch

If your cheese is in a brick, slice it thick, and cut the cheese cross-ways to made triangles.
Beat the eggs with water and set aside.  Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with corn starch and set aside.
Heat your vegetable oil for deep frying to 360 degrees.
Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain.
Serve with you favorite Italian Spaghetti Sauce and enjoy.
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COWBOY POTATO ROUNDS

2 large baking potatoes, unpeeled
no-stick vegetable oil cooking spray
1/2 to 3/4 cup Tex-Mex cheese
5 slices bacon, cooked, drained and crumbled
2 green onions, diced
1/4 cup barbecue sauce

Preheat oven to 450 deg.  Slice potatoes evenly, about 1/4” thick.  Spray baking pan with no stick spray.
Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese, and green onions.
Remove potatoes from oven.  Brush tops with barbecue sauce.  Evenly spread cheese topping blend on top.  Return to oven and bake until cheese is melted.
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CASA OLE’ GREEN SAUCE

4 ripe Avocados
2 tsp. lemon juice
8 oz. sour cream
3 oz. cream cheese
1 small can diced green chilis
2 Tbsp. dried minced onions
5 or 6 sprigs of cilantro, take stems off
1 tsp. garlic powder
3/4 tsp. salt

Put everything into a food processor and blend until smooth and creamy.
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PICKLE IN A BLANKET

12 thin slices Genoa salami
1/2 cup whipped cream cheese with garlic
12 jarred mini gherkin pickles or dill spears

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges.  Place a pickle in the center of a salami slice. Roll up each salami slice, jelly-roll style.  Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).
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OLIVE-CHEESE BITES

1 can (11 oz) Pillsbury refrigerated breadsticks
48 large pimiento-stuffed green olives (from two 10-oz jars), well drained
1 egg, beaten
3 Tablespoons sesame seed, if desired
1 cup pasteurized process cheese sauce (from a jar)
3 tablespoons tomato juice
1/8 teaspoon ground red pepper (cayenne)

Heat oven to 375 degrees. Spray cookie sheets with cooking spray. Remove dough from can; separate into 12 breadsticks. Cut each into 4 pieces; flatten each piece.
For each appetizer, place 1 olive in center of each piece of dough. Wrap dough around olive to completely cover, stretching dough to fit if necessary and pressing edges firmly to seal. Dip tops into beaten egg, then into sesame seed; place seam side down on cookie sheets. Bake 11 to 14 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, mix cheese sauce, tomato juice and ground red pepper. Cook over low heat 3 to 4 minutes, stirring constantly, until cheese sauce melts and mixture is well blended. Serve as dip with warm appetizers.
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STUFFED JALAPENO PEPPERS

1 (16 oz.) can jalapeno peppers, halved and seeded
1 (8 oz.) pkg. cream cheese, room temp.
5 slices bacon, crumbled
1/3 cup onions, finely minced
1 teaspoon garlic, finely minced

Mix cream cheese, bacon, onions, and garlic. Stuff into jalapeno halves. Serve chilled.
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CHEESE DIP

1 lb. cream cheese
1 lb. Colby shredded cheese
Lg. bell pepper - finely diced
Med. onion - finely diced

Mix all ingredients together with hands and sit overnight in refrigerator.
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CREAM CHEESE PINWHEELS

2 ( 8oz. )pkg. of cream cheese
1 cup chopped black olives
2 Tbsp. chopped jalapeno peppers
1/2 cup green onions, finely chopped
1 Tbsp. garlic, finely minced
2 Tbsp. chopped pimentos
1 pkg. dry ranch dressing mix
10 large tortillas

Let cream cheese soften at room temperature.  Mix all the ingredients, except the tortillas, together in a large bowl.  Let sit overnight, if possible, to let flavors blend.  Spread mixture on tortillas and roll tight.  Cut into 1-inch length pieces.
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CHEESY PIZZA QUESADILLA BITES

1 tablespoon butter or margarine
1/2 cup chopped onions
1/2 cup chopped bell pepper
8 large flour tortillas
1 package (3.5 oz) sliced pepperoni
1 small can sliced black olives
2 medium roma tomatoes, thinly sliced
1 cup shredded pizza cheese blend
4 tablespoons butter or margarine
1 can (8 oz) pizza sauce, warmed

Saute onions and bell peppers in 1 tablespoon of butter. Top 4 tortillas equally with pepperoni, onions and peppers, sliced olives, tomatoes, and cheese. Top with remaining tortillas. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; rotate skillet so butter coats bottom of skillet. Cook 1 quesadilla in butter 6 to 8 minutes, turning once, until lightly browned. Remove from skillet; place on cutting board. Repeat with remaining butter and quesadillas. Cut each quesadilla into 16 square pieces. Serve with warmed pizza sauce.
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DEEP FRIED PICKLES

24 dill pickle spears, chilled
Canola oil, for frying

also: For Egg Wash:
2 cups milk
2 eggs
Pinch pepper
Pickle juice

For Breading:
2 and 1/2 cups cornmeal
1 and 1/2 cups all-purpose flour
1/8 cup pepper
4 tsp. paprika
2 tsp. garlic powder
Pinch cayenne pepper, or more to taste

–For egg wash:
In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
–For breading:
Combine all ingredients in a baking dish.
–Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
Heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Great served with ranch dressing.
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CHICKEN SALAD ROLL UPS / TACOS
(one of my ”throw togethers”)

4 cups of shredded chicken
8 oz. cream cheese
1/2 cup Mayo
1/2 cup Ranch dressing
2 teaspoons garlic powder
1 teaspoon chili powder
1 bunch of green onions, chopped (about 8 onions)
2 small cans -OR- 1 large can of green chopped green chilis
1 cup shredded cheese
1 can Ro-tel tomatoes, drained
salt and pepper to taste
shredded lettuce
flour tortillas (20 to 25 small ones)

Cream the cream cheese, Mayo, and Ranch dressing together until smooth. Add the chicken, garlic powder, chili powder, onions, green chilis, shredded cheese, and Ro-tel tomatoes. Mix well. Salt and pepper to your taste. Spread onto the flour tortillas, sprinkle on some shredded lettuce, and roll up. Cut in half. -OR- Spoon into a tortilla, top with lettuce, and fold over like a taco.
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PICKLED EGGS
(My version)

2 Tbsp. prepared mustard
2 cups apple cider vinegar
1/2 cup water
1 cup sugar
1 Tbsp. salt
1 Tbsp. celery salt
1 Tbsp. mustard seeds
6 whole cloves
2 medium onions, sliced
12 hard boiled eggs, peeled

Heat all ingredients, except onions and eggs, in a large pot. When it comes to a boil, take off the heat and let it cool slightly (about 5 minutes).
While that is heating, pack the eggs and onions into a large sealable jar. When the liquid has cooled for 5 minutes, pour over the eggs and onions. Seal the jar. Let them sit for 5 to 7 days before eating. Make sure your jar sealed properly so that they don’t spoil. Can be refrigerated.
NOTE: If you like them spicy hot, add a split jalapeno pepper to the eggs and onions.
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APPETIZER HAM LOAF

2 packages of Buddig ham
2 packages of cream cheese
2 large bunches of green onions
garlic powder
salt
pepper
milk

Finely dice ham and green onions. Add softened cream cheese. Add garlic powder, salt and pepper to taste and then add milk to make it to a spread consistency.
After all is mixed thoroughly and to taste, make into loaf on a nice desert tray or plate. Cover and chill. [Next day is best.]
Serve on Waverly or Ritz style crackers.
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KOOL-AID JELLY

1 pkg. unsweetened Kool-aid, any flavor
1 pkg. Sure-Jell
3 cups granulated sugar
3 cups water

Mix water, Sure-Jell, and Kool-aid together in a large pot. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that can not be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon.
Pour into jelly jars and seal.  Make sure your jars seal properly.
NOTE: Our favorite is Mango-Pineapple. I use mango Kool-aid and 1 small flat can of crushed pineapple, drained.
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BUFFALO CHICKEN DIP

5 cups cooked and shredded chicken
16 ounces cream cheese
12 ounces Franks Red Hot Sauce
2 cups diced celery
1 cup crumbled blue cheese
1 cup of mozzarella or monterey jack, shredded

In a skillet, mix together the chicken and hot sauce. Add the cream cheese in pieces. Add celery and blue cheese until melted. Pour into crockpot. Top with cheese. Cook on low.
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CRAB STUFFED MUSHROOMS

12 to 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. -drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor salt and pepper to taste

Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees or until mushroom caps start to brown.
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DRIED BEEF RANCH CHEESE BALL

1 (8 oz.) package Cream Cheese, softened
1 (2 oz.) package dried smoked beef (slices), chopped
2 tsp. dry Ranch dressing mix
1/2 tsp. ground black pepper

Mix these ingredients thoroughly. Form into 1 large cheese ball or three smaller cheese balls. Roll the formed cheese ball in grated sharp cheddar cheese (to cover the entire outside surface). Chill. Serve with crackers.
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ARTICHOKE & SPINACH DIP

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (16 ounce) container Alfredo-style Pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees.
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
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ICEBOX BREAD AND BUTTER PICKLES

Pickling cucumbers to fill a gallon jar, skins left on and cut into thin round slices with the blossom end removed (approximately 2 to 3 dozen pickling cucumbers)

Plus:
3 Vidalia onions, thinly sliced
4 cups sugar
4 cups vinegar
1/3 cup canning and pickling salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoon mustard seed

-Sterilize a 1 gallon jar and lid directly before using for 10 minutes in simmering water or in the dishwasher.
In a large saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add salt, turmeric, celery seed and mustard seed. Stir to combine. Pack sliced cucumbers and onions very tightly in the sterilized jar. Pour liquid over making sure to completely cover the cucumber slices. Seal and refrigerate. Icebox pickles don’t need much time to marinate. You can eat them after a day and they keep for up to 6 months in the refrigerator.
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PICKLED OKRA

1 and 1/2 pounds fresh okra
3 teaspoons dried dill
3 teaspoons sugar
2 cups water
1 cup vinegar
2 tablespoons canning and pickling salt
3 (1 pint) canning jars and lids, sterilized

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. Divide the fresh okra evenly between the three pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.
In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
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PICKLED WATERMELON RIND

4 quarts watermelon rind (whites part only), cut into 1-inch cubes
1 cup kosher salt
2 gallons of water, divided
3 cups white vinegar
1/2 teaspoon mustard seed
1 teaspoon whole, assorted color peppercorns
7 cups sugar
3 (1 quart) Canning jars with lids

In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight. Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally. Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While rinds are still hot, use a slotted spoon to transfer into the hot sterilized jars. Pour vinegar solution over rinds, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter overnight.
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ENCHILADA SAUCE
(My original recipe)

1 (28 oz.) can diced tomatoes
1/4 cup flour
1/2 cup water
1 (8 oz.) can tomato sauce
1 tablespoon Cumin
1 tablespoon Chili powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (4 oz.) can diced Green Chilis
2 teaspoons chopped cilantro leaves
1 tablespoon butter

Put diced tomatoes and flour into a blender. Blend until the tomatoes are broken down into juice. Pour into a 2 qt. saucepan. Pour the 1/2 cup of water into the blender to get all the tomato juices out; pour that into saucepan, too.
Add the rest of the ingredients to the pan except the butter. Put on a low heat and let it simmer for 30 minutes. Stir in the butter for a smoother sauce.
This sauce is great on enchiladas, tamales, Tex-Mex casseroles, etc.
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MINI MUSHROOM CUPS

1 cup chopped onions
2 cups chopped mushrooms
3 Tablespoons margarine
1/2 cup chopped fresh parsley
2 egg yolks
3/4 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
8 slices white bread
1/2 cup melted butter

Saute onions and mushrooms in margarine. Remove from heat.
Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin.
Dip bread in melted butter and arrange in miniature muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.  32 servings
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SWEET AND SPICY SNACK MIX

1 and 1/2 cups small pretzels
1 and 1/2 cups corn chips
1 and 1/2 cups Chex Cereal (any flavor, or mix)
1 and 1/2 cups cocktail peanuts
1 and 1/2 cups Cheese Nips crackers
-Combine first five ingredients in a large bowl. Set aside.
Then combine:
3 tablespoons melted butter or margarine
1 and 1/4 teaspoon seasoned salt
3 tablespoons honey
3 and 1/2 tablespoons
Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (more or less to taste)

Preheat oven to 300 deg.
Combine remaining ingredients in a small bowl; mix well. Pour mixture over pretzel mixture; toss to coat. Place on ungreased 15x10-inch shallow baking pan.  Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time. Cool completely. Mixture becomes crispy as it cools off.
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CRISPY SAUSAGE STUFFED OLIVES

1/4 pound sweet fresh Italian sausage, casing removed
1 teaspoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes
1 can or jar (12 ounces) large pitted green olives
1/2 cup all-purpose flour
1 large egg
1/2 cup fine dried bread crumbs
2 teaspoons extra-virgin olive oil peanut oil for deep-frying

In a bowl, combine the sausage meat, garlic, and red pepper flakes, if using, and mix to distribute the ingredients evenly. Drain the olives and rinse them under running cold water. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
Spread the flour of a dinner plate. Break the egg into a shallow bowl and beat lightly. Spread the bread crumbs on another dinner plate. Moisten the bread crumbs with the olive oil, and stir to distribute the oil evenly. One at a time, roll the olives in the flour, coating them evenly and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives evenly with the bread crumbs. As each olive is finished, place it on a tray. Cover and refrigerate the olives for at least 10 minutes or up to 2 hours before frying.
Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 375 degrees. Working in batches, add the olives to the hot oil and fry until golden brown and the sausage stuffing is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so be careful to avoid splatters. Using a slotted spoon, transfer to paper towels to drain.
Arrange the olives in a ceramic dish. Serve warm or at room temperature. Makes about 35 olives; Serves 6 to 8.
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BLT DIP

1 (8 oz.) package cream cheese, softened
1/2 cup Ranch salad dressing
1 medium tomato, seeded and diced (about 3/4 cup)
6 bacon slices, crisply cooked, chopped
1/2 cup finely chopped celery
2 tablespoon finely chopped onion
1 teaspoon sugar
Lettuce leaves
toasted Canap French Bread for dipping

Place cream cheese in a bowl. Gradually stir in dressing; mix well.
Remove seeds from tomato; dice tomato. Reserve 1 tablespoon for garnish. Using food chopper, chop bacon, celery, and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend.
To serve, line chilled bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with toasted French Bread.
Yield: 20 servings (about 2 and 1/2 cups of dip)