Hot Artichoke Dip

Get This:

- 1 (8 ounce) package cream cheese, softened

- 1/4 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1/4 cup grated Romano cheese

- 1 clove garlic, peeled and minced

- 1/2 teaspoon dried basil

- 1/4 teaspoon garlic salt salt and pepper to taste

- 1 (14 ounce) can artichoke hearts, drained and chopped

- 1/2 cup frozen chopped spinach, thawed and drained

- 1/4 cup shredded mozzarella cheese

Do This:

- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.
- Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish.
- Top with mozzarella cheese.
- Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

*** If you don't like a lot of spinach, you can chop it as finely as you would like to and it's much less noticeable. 

Gina's Chicken Enchiladas

Get This:

- 1 Whole Chicken

- Olive Oil: about 1.5 Tbsp

- One Onion chopped

- .5 Tbsp Minced Garlic

- 1 Can Mexican Stewed Tomatoes

- 1 28oz. Can Tomato Sauce

- 2 or 3 Large Cans of Mild Enchilada Sauce

- 1 - 16oz. Container Sour Cream

- Large bag of Mexican Cheese

- Flour Tortillas

Do This:

- Clean and boil chicken

- Pull all chicken off bones and place in a bowl.

- Put a little olive oil in pan with minced garlic and onion and saute for a little while.

- Add Mexican stewed tomatoes to onion mixture and saute a bit more.

- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)

- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.

- Add a little sauce to the chicken mixture and stir.

- Get flour tortillas and spoon mixture in a roll them up.

- Place them in a greased pan.

- Pour sauce on top and top off with Mexican cheese.

- Bake on 350 for about 45 minutes or until cheese is slightly toasted.

Crab Rangoon

Get This:

- 8 oz. Cream Cheese - softened

- 6 oz. Canned Crab Meat - drained, minced

- 1/2 tsp. Soy Sauce (I use a little more, about 3/4tsp)

- 1/4 tsp. Garlic Powder

- 12 oz. Package Wonton Wrappers

- 1 egg yolk - beaten *optional

Do This:

- Cream together cream cheese, crab, soy sauce, and garlic powder.

- Place a scant tablespoonful of filling onto the center of each wonton wrapper.

- Brush egg yolk (I prefer to use water, not as messy and seems to work better) on the edges of the wrappers, fold over in a triangle shape, and seal edges.

- Place filled rangoons in a single layer on a baking sheet lined with waxed paper.

- Freeze rangoons completely, takes approximately 1 hour. If you do not have time to freeze the rangoons, they still taste fine.

- Deep-Fry rangoons in 375 degree oil, turning once, until golden brown.

- Drain on cooling racks.

*I like to serve it with simple cocktail sauce. It would also be good with sweet and sour sauce.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Creamy Italian Chicken and Orzo Skillet

Get This:

- 1 pound Boneless, Skinless Chicken Breasts Cut in Bite size pieces

- 1 Small Zucchini

- 1 10oz. Tub Philadelphia Italian Cheese and Herb Flavored Cooking Creme

- 1/2 Cup Chopped Tomatoes

- 2 Cups Hot Cooked Orzo Pasta (You can substitute rice)

Do This:

- Cook chicken and zucchini in large non-stick skillet on medium heat 6-7 minutes until chicken is done.

- Add cooking creme and tomatoes, cook and stir 2 minutes.

- Serve over pasta or rice.

Shrimp Dip

Get This:

- 1 8oz package of cream cheese

- 2 Tbsp Lemon Juice

- 2 Tbsp Finely Chopped Celery

- 1/2 Cup Salad Dressing

- 1 Tbsp finely chopped onions

- 1 Small can shrimp (drained and rinsed)

Do This:

Mix all ingredients together and put in the fridge for 6-8 hours before servings. Serve with plain potato chips. I prefer Ruffles!

Chicken Salad

Get This:

- 5 Chicken Breasts

- 3 Cups Red Grapes

- 3 Tbsp Onion

- 1.5 Tbsp Pimento

- 1 Tbsp Lemon Juice

- Dash Curry Powder

- 1 Tsp Salad Supreme

- 1/2 Tsp Salt

- Pepper to Taste

- 1 1/3 Cup Mayo

- 2 Cups Celery

- Almonds (optional)

Do This:

- Boil Chicken with celery stock and 1tsp salt. Cut cooked chicken into cubes.

- Slice grapes in half, chop onion and celery finely and add to chicken.

- Add Pimento, lemon juice, curry powder, salad supreme, salt, mayo, and pepper and mix well with a spoon.

- Refrigerate for a couple of hours (or overnight) and enjoy!