Sound Delicious!

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This is amazingly delicious. Add the amount of garlic to this you want. We never have enough. You can make this and it lasts for a long time. I promise you if you don’t like port wine cheese you will love this. The cream cheese cuts the strong flavor in this. Enjoy.

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Make this and watch it disappear. I usually have to double this recipe when I make it. It always goes. I found some recipes on line that this is actually used to stuff chicken breasts with. This is so delicious. It is so pretty served in a crystal dish with all the herbs. Be sure you take it out in time to soften or it will be too hard.

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This dip you could just eat all of it if you like clams or not. You have no clue clams are in it! It is creamy with cheese and bacon and gooey and creamy. I had this at a christmas party every devoured it including me. We all asked for the recipe and I have been making it since. My Son and Daughter have always loved this even when they were young. This is a Baked Dip.

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This is a dip that is so filling and stands out on its own as a little meal. Actually here in Philly they make this and sell it as a sub for something different. It is very good. It is a great Appetizer if dinner is going to be awhile. A little word of advice, I never think anything is enough and over do it. So I thought the 1/4 pound amounts in this was not enough and I was going to do 1/2 pound amounts. Trust me this makes alot.

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Talk about addicting. Talk about nuts, these will make you crazy!

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Hummus when eating hummus you need to broil fresh pita bread with garlic and olive oil. No other way to eat it. My girlfriend is Indian and just doctors up pre made hummus. I got to tell you it is delicious! Doctor it to taste. Included is a white version and a real Hummus version. We love hummus.
Yet I hate Chick Peas! LOL

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This is an old stand by that has been around forever but everyone loves it, that is why I am posting it. It freezes well. Pop it in the oven and warm them up. My daughter craves this. This is the only known thing she has cooked. She loves this. I love to see my family eat and have favorites. I loved this growing up and both her great grandmothers loved this.

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This is a simple hot dip. Microwave it or bake it. I usually bake it. I like it bubbly and brown. And Ohhhhhh so good! Simple and Easy! Thanks Jackie for sharing this with me! This has become a family favorite. You can mix whatever kind of cheeses you like. You definitely need to start with the Mozzarella cheese.

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I had this at a meeting I attended. Usually we had coffee and cake. Someone brought this to the meeting. It was only warm. We even ate it cold. It is good anyway! I would not use american cheese though.

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Cajun Crab Stuffed Pepperoncini



Difficulty: Easy
Prep Time: 30 minutes
Yield: 36 hors d'oeuvres


36 pepperoncini
1 pound cream cheese, room temperature
8 ounces crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
Chopped fresh parsley leaves
Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.

Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.
Cook's Note: If you don't have a pastry bag, use a large zipping plastic bag with one corner cut off.

In all honesty, I have not made these. I saw these on Food Network. How could anything be bad with crab and cream cheese made simply with pepperoncini's? If anyone has made these let us know how they are! I personally would use my Boursin cream cheese spread recipe and mix the crab mixture into it and then stuff it into the pepper as well.

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