Baked Mozzarella Sticks

Makes 24 Sticks

Ingredients: 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)1 large egg, beaten2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley
olive oil cooking spray 

Directions:
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen. In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden). When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Crock Pot Lasagna

Ingredients:
1lb. Ground Beef
1 Onion
1 Clove of Garlic
29 oz Can Tomato Sauce
8 oz Package of Lasagna Noodles, Uncooked
4 Cups Shredded Mozzarella Cheese
1 1/2 Cottage Cheese

Directions: 
Spray the inside of the crock pot with cooking spray. Grown the ground beef with the onion and the garlic. Stir the tomato sauce in with the ground beef. Spread 1/4 of the meat sauce on the bottom of the crock pot. Arrange 1/3 of the uncooked noodles over the sauce. Combine the cheeses in a bowl, spoon 1/3 of the cheese over the noodles. Repeat first two layers twice. Top with the remaining sauce. Cover and cook on low for 4 hours. Add mozzarella cheese to top. Let the lasagna stand with the top off for ten minutes.

Cheesy Artichoke Bread

Ingredients:1/4 cup butter3 garlic cloves, minced1 (14-ounce) can marinated artichoke hearts, drained well and chopped1 cup (4 ounces) shredded Mozzarella cheese1/2 cup (2 ounces) shredded Cheddar cheese1 cup grated Parmesan cheese1/2 cup sour cream1 French bread loaf (about 12 ounces)Salt and freshly ground black pepper

Instructions:Preheat your oven to BROIL.Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat. Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Crock Pot Hamburger and Cheese Dip

Ingredients: 
1 lb. ground beef 1 lb. Velveeta cheese 
1/2 teaspoon garlic powder 
1/2 package taco seasoning mix 
1 can of condensed cream of mushroom soup 
1 can Rotel Diced Tomatoes and Green Chilis 

Directions:
Brown meat and drain grease. Put ingredients in a crock pot, heat on high until all cheese is melted. Stir occasionally to keep from sticking to edges. Turn down to low to keep dip warm. Serve with chips

Brownie Batter Dip

Ingredients:
1 (8 ounce) block of Cream cheese, room temperature
1/4 cup Butter, room temperature
2 1/2 cups Powdered sugar
2-3 Tablespoons Milk
5 Tablespoons All-Purpose flour
5 Tablespoons Cocoa powder
2 Tablespoons Brown sugar
1 teaspoon Vanilla extract
Chocolate chips for garnish (optional)

Directions:In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1-2 minutes) Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add in the flour, cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed) Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

Nutter Butter Balls

Makes 30 Balls

Ingredients:
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark

Directions: 
 Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Combine with cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Once dry, refrigerate and enjoy!

Apple Chips

Ingredients:
Thin Apple Slices
Cinnamon and Brown Sugar Mixture

Directions:
Slice apples, dust with mixture. Bake on a low setting for two hours, flip apples after first hour.