• 1/2 cup fresh Ricotta cheese
• 1/4 cup grated Mozzarella cheese
• 1/4 cup grated Provolone cheese
• 1 egg yolk
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley
• Salt and black pepper
• 11 inches by 14 inches fresh pasta sheet, cut into 2-inch squares (about 32 squares)
• 1 cup warm Marinara sauce
• 1/4 cup grated Parmigiano-Reggiano cheese

Directions

Preheat the fryer. In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese.

Makes 4 appetizer servings

• 1 c. brown sugar
• 1 lb. bacon

Directions

Cut bacon strips in half. Cover cookie sheet with foil. Spread bacon on foil and cover with brown sugar. Bake at 350 for 20 minutes. Drain on towel.

• 8 oz. cream cheese
• 1 (4 oz) pkg. shredded sharp cheddar cheese
• 1 env. onion soup mix
• 3/4 c. half & half

Directions

Mix first 3 ingredients well. Gradually add Half & Half. This is really good with vegetables.

• 1 lb. sausage
• 8 oz. shredded cheddar cheese
• 2 1/2 c. Bisquick

Directions

Mix well. Roll into small ball. Bake at 350 degrees for 11 to 15 minutes or until golden brown. Serve with toothpicks.

• 8 oz. cream cheese
• 2 oz. marshmallow creme
• 1/2 c. whipping cream
• 1 tsp. pineapple or orange juice
• 1/2 T. sugar

Directions

Let cream cheese soften at room temperature. Mix cream cheese and marshmallow creme together. Gradually add juice. Add sugar to sweeten to taste. Add whipping cream. Whip together until smooth and well blended. Serve with fruit (bananas, oranges, apples, strawberries, etc.)

• 1 pkg Philadelphia Cream Cheese
• 1 bottle of Pickapepper Sauce

Directions

Place cream cheese block on serving dish. Pour Pickapepper sauce over cream cheese til it’s well covered. Serve as a cracker spread. Enjoy!

2 c. salad dressing
1 1/2 c. sour cream
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 1/2 tsp. parsley flakes
1 tsp. Accent

Directions

Mix well and refrigerate.

• 2 pounds Velveeta cheese, diced
• 1/4 cup red bell pepper, diced
• 1 (12-ounce) can jalapeños, chopped
• 2 tbsps garlic, minced
• 1 pound andouille sausage, heavy smoked
• 4 cups mayonnaise
• 1/4 cup butter
• salt and cracked pepper to taste
• 1 cup onion, diced
• Pepper Sauce to taste
• 1/4 cup celery, diced
• 1/4 cup parsley, minced

Directions

Allow cheese to sit at room temperature for 30 minutes. Remove seeds from jalapeño peppers and rinse under cold, running water. This will remove some of the heat. Dice the andouille or other heavy-smoked sausage. In a heavy-bottom saute’ pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saute’ 3-5 minutes or until vegetables are wilted. Add jalapeños and continue to saute’ 2-3 minutes more.

Remove from heat and allow to cool. Pour the ingredients from the saute’ pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise. Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley.

Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave. Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips. This dip may also be served cold and will hold well in the refrigerator for a couple of days.

• 1 large onion, quartered
• 1 clove garlic
• 1 medium eggplant
• pinch of chili powder
• olive oil
• lemon or lime juice to taste
• 1 cup cream cheese
• salt and black pepper to taste

Directions

Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season the eggplant with salt, pepper and lemon or lime juice to taste.

• 1 tsp Worcestershire sauce
• 2 tbsp melted butter
• 2 cups pumpkin seeds
• 1 tsp salt

Directions

Leave pumpkin seeds unwashed with shells left on but fibers rubbed off. Combine ingredients in shallow pan. Stirring frequently, bake at 250 degrees to 2 to 3 hours, until dry. Cool, then store in tightly covered container.