2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.Chill.
Serve with celery sticks and Buffalo Chicken Wings

Serving Size : 4

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings.
The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty.
Usually, you cannot get them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh.
Wash them in cold water, split them at the joint and remove the tips.

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips.

Yield: about 2 cups.

4 to 5 medium tomatoes, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
2 to 3 tablespoons chopped pimiento-stuffed olives
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 can (8 ounces) tomato sauce
2 tablespoons olive oil
4 teaspoons lime juice
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
Tortilla chips

Directions
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper.

2-3 C. flour
1 C. sugar
1 C. water

Mix all ingredients. Knead 4-6 minutes.
Shape into ornaments or cut with cookie cutters.
You can divide dough into balls and use food coloring to make different colors.

1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.

Makes 2 Cups

4-5 medium zucchini, grated
1 c. Bisquick
1 c. cheddar cheese, grated
2 eggs, beaten
Salt and pepper
Oregano

Preheat oven to 375 degrees.
Combine all ingredients in a medium-sized bowl, stirring well.
Pour mixture into a greased casserole dish and bake to about 45 minutes.

4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce or homemade sauce
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Preheat oven to 400 degrees.
In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs.

Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.
Bake until mixture is lightly browned (about 15 minutes). In a large skillet, brown hamburger.

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard
Directions

Combine all of the ingredients in a 3-qt. saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes.
Strain if desired. Cover and refrigerate.

Yield: about 3 cups.

2-1/2 cups flour
2-3/4 tsp. baking powder (if using baking soda, use half and omit salt)
1 tsp. salt
1 Tbs. oil
3/4 to 1 cup water

Mix dry ingredients, add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a
floured surface for 3-4 minutes.

Bake at 400 for 15-25 minutes.

-cooks.com

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3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches

Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.

Makes 8 servings.

1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
1 Teaspoon Vanilla Extract

Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Do not over beat .

Makes 2 Cups

1/2 cup lemon juice
1 cup distilled water
2/3 cup witch hazel

Combine all ingredients. Pour into a clean bottle or decorative cosmetics container. Shake well before using.
Apply with a clean cotton ball.

Note: Lemon is a strong astringent, dilute with water before using, being careful to keep away from eyes

1/2 C. witch hazel
1/4 C. lemon juice

Mix.

Apply to face and neck with a clean cotton ball.

for oily skin

1 bowl warm water
Juice of 1 lemon
Add lemon juice to warm water in bowl. Soak feet for 15 to 20 minutes.

1/2 to 2/3 C. granulated sugar
Juice of 1 lemon

Mix sugar and lemon juice to form a paste.
While showering invigorate your skin with the paste. Use the inside of the
lemon rind to rub heels and elbows.

1/2 C. mashed strawberries
1/2 C. sour cream or plain yogurt

Purée ingredients in a blender at low speed until sell mixed and fluffy.
Apply to face and neck; rinse with tepid water after 30 minutes.
If mask is too runny after blending, refrigerate for one hour. Make mask the day you plan to use it.

For oily skin.

Swimming pool hair care- to keep blonde hair from turning green

2 TBSP baking soda
1/4 C lemon juice
1 tsp mild shampoo

Mix together all ingredients until well blended.
Wet hair and massage mixture well into hair and scalp, making sure hair ends are coated.

Cover hair with plastic bag or shower cap and leave on 30 minutes.

Rinse hair well and shampoo as usual.

4oz. Clear, Unscented Glycerine Soap
1 Tablespoon Liquid Soap
1 teaspoon Liquid Glycerine
1/2 teaspoon Apple Fragrance Oil
2 Drops Red Food Color
1/2 teaspoon Ground Cinnamon

Melt soap in small pan over low heat or in a glass cup in the microwave.

Add Liquid Soap and glycerine and stir gently but well. Add fragrance, color and cinnamon.

Stir and let stand a couple minutes, just enough to start to thicken so when you stir again the cinnamon will be more evenly distributed.

Pour into molds. Allow to set completely (in or out of freezer).

3/4 C. witch hazel
1/4 C. rubbing alcohol

Mix the ingredients and store in a tightly capped, sterilized glass bottle.
To use, moisten a clean cotton ball and clean your face with this solution after washing and before applying moisturizer.
Your skin should feel tingly while using this clarifier.

4 cups low fat vanilla yogurt (I used fat free vanilla yogurt and blackberries)
3 cups berries, like blueberries, strawberries, raspberries, blackberries, mashed
1 cup sugar (I used Splenda)

Mix all ingredients together in a bowl. Cover and chill until very cold.
Freeze in an ice cream freezer following manufacturer's instructions. Serve immediately or transfer to a freezer container and freeze...
Makes 6 cups or 6 servings.

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup sour cream
Dash salt
1 teaspoon vanilla
2 1/2 cups pecans or walnuts or both

Combine ingredients in saucepan. Bring to soft ball stage. Remove from heat. Add vanilla. Stir in nuts. Quickly spread on waxed paper.

Chili Con Queso Dip
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14 1/2 ounces canned tomatoes diced/undrained 10 ounces canned tomatoes w/chiles/undrained
1 teaspoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
8 ounces fat-free cream cheese
1 teaspoon chili powder
6 ounces Velveeta® Light
Cilantro optional

1 pound Walnuts, shelled, peeled
1/4 teaspoon Salt
3 cups Sugar
1/2 cup Honey
5 cups Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 minutes or until liquid begins to
thicken. When thickened, pour contents into large bowl & let them soak 24 hrs.
Remove walnuts from sugar water & drain in strainer. Heat oil
in wok to 350 F & add walnuts.

1/2 pound ground beef
1/2 cup chopped onoins
21 ounces cans pizza sauce with cheese
1 tablespoon cornstarch
1/2 teaspoon basil
2 teaspoons oregano
1/4 teaspoon garlic powder
8 ounces cheddar cheese -- grated
4 ounces mozzarella cheese -- grated
1 each French bread loaf -- cubed

Brown ground beef and onions. Drain off excess fat.
Add pizza sauce, cornstarch, basil, oregano, and garlic powder. Stir well and bring to a boil. Simmer 5 minutes to blend flavors. Combine cheeses; stir in 1/3 at a time.

When piping hot, pour into fondue pot and serve immediately.

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste'

In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt.
Cover and refrigerate until ready to serve.

Try mixing and matching herbs with a variety of foods to determine which combo that you prefer.

Here are some suggestions:

BASIL Tomato dishes, beef stew, pizza, lamb chops, shrimp creole, potato salad, eggplant, squash and peas.

BAY LEAF Pot roasts, game, fish stews, poultry stuffings, tomatoes, artichokes, beets, carrots and potato salad.

CHIVES Cottage cheese, egg dishes, meatballs, scalloped potatoes, tossed salads, tuna fish and poultry.

DILL Cheese dips, cottage cheese, lamb, drawn butter for shellfish, sauce for chicken or fish, carrots and peas.

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Pears
Apples
Grapes
Pineapple
Melon
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip