Ingredients

2 ounces Butter
2 Tablespoons Olive Oil
1 bunch Basil Leaves (generous Handful)
1 bunch Parsley (use 1/3 of the amount of basil)
2 cloves Garlic
1 whole Green Onion
2 pinches Salt To Taste
1 pinch Pepper To Taste
1 loaf Ciabatta or French Bread
1-½ cup Grated Parmesan Cheese (up to 2 cups)

Instructions

1. Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
2. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
3. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
4. Cook until the cheese is melted, bubbly, and starting to get brown. Serve!

Click here to read more.

6 boneless chicken breast
1 cup dry bread crumbs
1⁄4 cup (up to 1/3) parmesan cheese
1 tsp seasoning salt
1⁄2 tsp (up to 1) black pepper, ground
1⁄2 tsp (up to 1) garlic powder
1 cup prepared ranch salad dressing
1⁄4 cup butter, melted (no substitutes)

For the recipe directions please click here.

Ingredients

1 avocado
1 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
1 large European cucumber (or 2 smaller cucumbers)
1/2 cup chopped cilantro (more or less to taste)
1/4 cup thinly sliced green onion
1 can (5 oz.) tuna packed in olive oil
salt and fresh-ground black pepper to taste

Please visit the website for more on this recipe: www.amazingcollection66.blogspot.com

What You Need

1 lb. spaghetti, uncooked
3 eggs, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 jar (15 oz.) Alfredo sauce
1 pkg. (8 oz.) KRAFT Shredded Italian Five Cheese
3/4 cup KRAFT Shredded Parmesan Cheese, divided
(24 oz.) spaghetti sauce

HEAT oven to 350ºF.

COOK spaghetti as directed on package, omitting salt. Mix eggs, ricotta, Alfredo sauce, Italian blend cheese and 1/2 cup Parmesan in large bowl until blended.

DRAIN spaghetti. Add to cheese mixture; mix. Place in 13×9-inch baking dish sprayed with cooking spray; cover.

BAKE 30 min. Remove from oven. Let stand 10 min. before cutting to serve. Meanwhile, heat spaghetti sauce.

SERVE spaghetti topped with sauce and remaining Parmesan.

www.kraftrecipes.com

2 – 8 ounce packages of cream cheese
1/2 cup finely shredded mozzarella cheese
1 clove of garlic, minced (optional)

Mix the garlic (if desired) into the cream cheese. Roll cream cheese into two balls, one smaller than the other. Roll each ball in the finely shredded mozzarella cheese. Build your snowman. Add peppercorns for eyes, mouth, and buttons. Arrange on a plate with crackers, bagel chips, etc.

www.pinterest.com

www.craftsalamode.com

Ingredients
1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla

To see how to make these yummy treats, click here.

Total Time: 5 minutes

Pumpkin Dip

Ingredients:
1 (8-oz) block of cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pure pumpkin (do not use pumpkin pie filling)
1/2 tbsp cinnamon
1/4 tsp nutmeg
Ginger snaps, apples, vanilla wafers, or graham crackers for dipping

Directions:

Mix together the cream cheese and confectioners' sugar using a hand mixer until smooth. (I usually add 1/2 cup sugar at a time to make it easier and avoid clumping.)

Add in the pumpkin, cinnamon, and nutmeg and stir until well combined.

Chill for at least 1 hour. This can be made the day before and left in the fridge overnight.

Optional: Sprinkle nutmeg on top before serving.

Serve with ginger snaps, apples, vanilla wafers, or graham crackers.

www.diprecipecreations.com

www.pinterest.com