Spicy Italian Pinwheels

CREAM CHEESE SPREAD:
8 oz cream cheese
1/2 C shredded cheese Italian blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon flat-leaf parsley, chopped
1 teaspoon oregano
1 tablespoon fresh basil, chopped
1 tablespoon diced red chilli peppers
1/2 cup  mayonnaise

OTHER INGREDIENTS:
4-6 ounces each of salami, Calabrese, and Capicola Sliced
8 slices of Italian flat bread

DIRECTIONS:
Blend the cream cheese mixture in a food processor.  Spread the mixture on the flatbread, spreading all the way to the end.  Lay several slices of the various meats on the cream cheese mixture. Roll them up tightly.  Using a bread knife, slice them about 1/2 inch thick.  Refrigerate at least 30 minutes to set them up. Makes roughly 36 Pinwheels.

Ambrosia

2 blocks cream cheese, softened
1/4 cup powdered sugar
1 cup dried cranberries
1 can (15oz) crushed pineapple drained
1/2 cup flaked coconut
1 cup walnuts or pecans crushed
3 oranges or 1 can mandarins

Cream the cream cheese and powdered sugar together. Continue to whip until it starts to become light and fluffy. Stir in the rest of the ingredients using a spoon. Chill for one hour. Serves 8.

Single Serving Cheese Balls

8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest (optional)
1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda)
salt and pepper to taste
Choice of topping ( I used chopped pistachios, parsley, tarragon, bacon pieces, almonds, and pecans)
15 Phyllo shells (one package)

Mix all the above ingredients together using a hand mixer then with moistened hands, form into 1-inch balls, roll in choice of topping, place one ball in each phyllo shell and chill 4 hours. Makes 15 servings.

Banana Split Cake

1 box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
8oz cream cheese at room temperature
12oz cool whip
1 can crushed pineapple
1/4 cup powdered sugar
Diced strawberries
4 sliced bananas
Hot fudge topping

Preheat oven to 350°. Grease 9x13" baking pan. Mix cake mix, eggs, oil, and water together. Pour into greased baking pan and bake for 35 minutes. Cool completely on a wire rack. Cut in half length wise. Remove top layer and put aside. In a bowl mix together cream cheese, powdered sugar, and cool whip until smooth then mix in pineapple. Spread half the mixture on the bottom portion of cake. Add half the bananas and strawberries then cover with the top layer of cake. Put the rest of the cream cheese mixture on top along with the rest of the strawberries and bananas. Drizzle hot fudge on top. Cut and serve or store in the refrigerator for later. Serves 20+.

Baked Mac n Cheese

1 block Velveeta diced
8oz's cream cheese
12oz's sour cream (see recipe)
1/4 cup milk
1 cup shredded cheddar cheese
1lb elbow macaroni
1/8 cup olive oil
Dash salt
Dash onion powder
Dash garlic powder
Dash pepper

Bring a pan of hot water, dash salt, and olive oil to a rolling boil. Add macaroni and let boil for 10 minutes. Remove from heat drain water and place cooked macaroni in a 9x13" greased baking dish. In another pan on medium heat melt diced Velveeta, cream cheese, sour cream, & milk together stirring until smooth. Remove from heat and immediately pour over cooked macaroni. Put a dash of salt, pepper, onion, and garlic powder on top. Mix cheese sauce into the macaroni thoroughly. Sprinkle top with shredded cheese. Bake on 350 for 30 minutes. Serves 6-8.

Thick and creamy Cream Cheese Icing

Cream Cheese Icing

16oz cream cheese
4 table spoons butter
4 cups powdered sugar (see recipe)
2 teaspoons vanilla
Food Coloring (optional see chart)

Let cream cheese and butter soften at room temperature. Once soft put cream cheese, butter, and vanilla into a bowl and mix on high for at least 2 minutes. Mix in powdered sugar one cup at a time. Once all mixed in continue to mix with mixer on high for an addition minute until thick and creamy. Makes enough to icing two round cakes or a 9x13" cake.

Cheesy Hashbrown Bake

Cheesy hashbrown bake
1/2 cup butter
2lbs. Velveeta shard cheddar cubed
1 can cream of potato soup
1 cup sour cream (see recipe)
8oz chive & onion cream cheese
1 cup diced onion
2 cups shredded cheddar cheese
Salt
Pepper
Garlic powder
Onion powder
Ground mustard
4lbs shredded potatoes
1/4 cup bread crumbs

Melt butter and Velveeta over medium heat until it forms a smooth cheese sauce. Remove from heat and using an electric mixer mix melted cheese with soup, sour cream, cream cheese, onions, 1 cup shredded cheese, salt, pepper, garlic powder, onion powder, and ground mustard. Mix thoroughly. Grease 9x13" pan. Put the shredded potatoes in the pan and pour cheese mixture on top, mix together thoroughly. Sprinkle top with bread crumbs and 1 cup shredded cheddar cheese. Bake for 1 hour at 350°.