Here are just a few of my gazillion favorite recipes! All are pepared ahead and heated at last minute. CLAMS CASINO Posted by tobygirl (My Page) on Sun, Dec 23, 07 at 6:31 Here's a very good one, which I have made many times. 2 cans minced claims with their liquid 2 Tbls. lemon juice 1 small onion chopped 2 cloves garlic minced 2 Tbls. fresh parsley chopped or 1 tsp. dried 1/4 c. butter 1/2 tsp. oregano 3/4 c. seasoned bread crumbs 2 drops hot sauce or to taste 1/2 c. cheddar or parmesan cheese grated Paprika Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers. Robust Onion Cheese Toast (posted by Caliloo) 1 cup mayonnaise 1 package cream cheese, softened 4 oz blue cheese, crumbled 2 Tablespoons chopped parsley 2 tablespoons minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 15 minutes until toasts are puffy and slightly brown. Dlynn's Ham & Asparagus Roll-ups 24 fresh asparagus spears 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package crumbled blue cheese 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 12 slices bread, crusts trimmed off 12 slices thinly sliced deli ham 1/4 cup butter or margarine, melted paprika Garnishes green onions, curl red bell peppers Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika. Bake at 400° for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. Yield: 12 appetizer servings. Hot Beef Dip 4 oz dried beef, shredded 8 oz cream cheese, softened 8 oz sour cream small can of chopped chilis Bake at 350* until hot and bubbly.....about 20-25 minutes SUZIE'S PESTO CHEESECAKE CRUST 1 cup breadcrumbs 1/2 cup grated parmesean cheese 1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes. FILLING 4 (8 oz packages) cream cheese 4 eggs 1/2 cup heavy cream 2 cups pesto (from the refrigerator section of your grocer) Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers.

Grilled Chicken/Veggie Kabobs W/Yogurt Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yogur Sauce 16 oz. Plain whole-milk yogurt (if skim or low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid) 1 Cucumber - peeled and seeded - grated 4 T. Olive oil 3 Garlic cloves - minced (pressed through a garlic press) 1 T. White vinegar Salt/pepper to taste Kabobs 6 Boneless chicken cutlets 2 Packet Good Seasons salad dressing mix - prepared according to packet instructions 3 Zucchini - sliced into 2" rounds 2 Large onions - quartered 2 Green peppers (can use any color pepper) - trimmed an cut into 2" squares 2 Cans small -- whole potatoes Skewers Pita bread (optional) Olive oil (optional) For Yogurt Sauce, mix all ingredients and refrigerate overnight. Kabobs Cut chicken breasts into 2" pieces Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting) Remove chicken from marinade - discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) Thread potatoes onto separate skewers. Preheat grill til hot. Baste potatoes with dressing and place on grill, turning and basting occasionally - cook until browned. Grill chicken until cooked, basting occasionally. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve with yogurt sauce.

I've made these several times in regular-sized muffin tins. My daughter loves them! You can add just about anything in them. These would be good with muffins, a fruit tray, and juice like trixietx mentioned above. Maybe even with some kind of mini sausage rolls, or scones with honey butter! Mini Frittatas Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Breakfast Makes 40 mini frittatas. Nonstick vegetable oil cooking spray 8 large eggs 1/2 cup whole milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 ounces thinly sliced ham, chopped 1/3 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves Preheat the oven to 375 degrees F. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

I need a Recipe for Pizza Crust.I have Candida & Food Allergies really bad.I need it Yeast Free,Barley Free, Wheat Free,Gluten Free,Corn Free,Rice Free,SoyBean Free,Sugar Free,Rye Free.I hope Someone can help me.