1/2 tsp ground black pepper
1 tsp celery salt
3/4 cup mayonnaise  
5 oz. crasisins
60 phyllo cups  

3 1/2 cups vegetable broth
1 TB poultry seasoning
1 1/2 lbs chicken tenders
1/2 cups celery, chopped
1/2 tsp salt

2  (8 oz.) packages light cream cheese
1 TB italian seasoning
1 tsp granulated garlic
1 cup pepperoni, chopped

1 TB italian seasoning
9 oz. cooked chicken breast, chopped
2 cups pizza blend cheese

In a large bowl, beat eggs.  Add flour, milk, salt, pepper and onion.  Mix well.  Squeeze water out of spinach.  Add spinach, cheddar, and parmesan to bowl.  Mix well.  Place in 13 x 9 baking dish and bake at 375 for 35 minutes.

1 small onion, chopped
2 (10 oz.) packages frozen chopped spinach, thawed
2 cups shredded cheddar cheese
1 cup grated parmesan cheese

1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp granulated garlic

Italian Layer Dip 

3 eggs
1 cup flour
1 cup milk
1 tsp salt
1/2 tsp ground black pepper

2 ( 8 oz.) packages light cream cheese
1 large jar salsa
1 (14.5 oz.) can black beans

2 (8 oz.) packages light cream cheese
8 oz. creamy italian dressing
14 oz. jar pizza sauce

Chicken Parmesan Dip

Remove casings from sausage and cook over medium heat for 15 minutes.  Place cooked sausage in a food processor and pulse 10 - 15 times or until finely chopped.  Set aside to cool. In a large mixing bowl, add baking mix, milk and soy sauce.  Mix well.  Add scallions and mix well.  Add sausage and mix well.  Drop by  tablespoon full onto cookie sheet.  Bake at 400 for 20 minutes.   Makes approximately 50 bites.

1 green pepper, chopped
3 plum tomatoes
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Spinach Squares 

Cranberry Chicken Salad in Phyllo Cups 

1 lb chinese sausage
4 cups baking mix
1 1/2 cups milk

Spread cream cheese in bottom of 9 x 13 baking dish.  Spread salsa on top of cream cheese.   Spread black beans on top of salsa.  Sprinkle scallions on top of beans.  Sprinkle cheese on top of scallions.  Bake at 375 for 30 minutes.  Serve with tortilla chips..

Place cream cheese, italian dressing, pizza sauce, italian seasoning and chicken in a medium size sauce pan. Stir well.  Cook on medium low for 30 minutes.  Stir every 10 minutes while it is cooking.  Add cheese and stir.  Cook for 15 minutes. Stir.  Serve with tortilla chips.

Wilt spinach over medium heat.  Remove from heat and drain any liquid. Add blue cheese, bread crumbs, salt, pepper and garlic.  Fill tomatoes.  Sprinkle tops of tomatoes with additional bread crumbs.  Broil for 2 – 3 minutes.

1 bunch scallions, chopped
2 cups shredded cheddar cheese

In medium sauce pan, bring vegetable broth to a boil.  Add poultry seasoning and chicken.  Cover and reduce heat to medium low.  Cook for 10 minutes.  Remove chicken from broth.  Place in a bowl and chill.  Place chilled chicken in a food processor.  Pulse until chopped.  In large bowl, add celery, salt, pepper, celery salt and mayonnaise.  Mix well.  Add chicken and mix well.  Add craisins and mix well.  Fill phyllo cups just before serving.

Spinach and Blue Cheese Stuffed Tomatoes

Chinese Sausage Bites 

Baked Salsa and Black Bean Dip 


20 campari tomatoes
16 oz. fresh spinach
4 oz. crumbled blue cheese
3/4 cup panko bread crumbs

In a small bowl, mix cream cheese, italian seasoning and garlic.  Spread cream cheese mixture in the bottom of a round quiche dish.  Sprinkle pepperoni and green pepper on top of cream cheese.  Remove seeds from tomatoes and chop.  Sprinkle tomatoes on top of pepperoni and peppers.  Mix mozzarella and cheddar.  Sprinkle cheese on top of tomatoes.  Serve with tortilla chips.

2 TB soy sauce
1 bunch scallions, chopped