• 12 -14 oz frozen cauliflower, thawed completely (leave it out in the fridge overnight or on the counter for an hour or so)
• 3 TB of butter
• 3 – 4 oz of pepperoni slices, divided
• 2 cups shredded cheese, divided (I use either mozz or Monterey Jack)
• 1/4 cup of half-n-half or heavy cream

Place the cauliflower, butter, half of the pepperoni, and half of the cheese in a food processor and blitz. Add half-n-half slowly until you a get a slightly creamy consistency. It won’t be perfectly smooth. Doesn’t matter

Dump everything into a pie pan or 8 x 8 baking dish. Cover with remaining cheese and pepperoni. Bake 350* 20-30 minutes. You want the pepperoni to curl up and get crispy.

Yum!

Note: I made this yesterday with frozen cauliflower rice that I happened to have on hand. It was waaayyy faster in the food processor, but it does cost more at the grocery store. xoxo

• 8 oz block of cream cheese, softened
• 1TB dry Ranch dressing mix
• 1 cup cheddar cheese
• cooked bacon – crumbled
• turkey deli meat
• large burrito wraps

This is usually enough for 3 big wraps. I typically get the green wraps, but any wrap will work. Place 1 wrap on a plate and spread with 1/3 or so of your cream cheese mixture. I find that an offset metal spatula for cake frosting does a really good job, but a butter knife will work, too.

Layer the rest of the ingredients on and roll up tightly. Wrap in foil or plastic wrap and put in fridge for several hours.

When you are ready to serve, unwrap and slice into 2-inch thick pieces– Yum! These will last a few days on the fridge so you could make for a few days of lunch at work, if you want.

Please note: This is the version I make, but you could use any combinations of flavors. Try BBQ sauce mixed in the cream cheese and some chicken lunchmeat, or veggie cream cheese with tomatoes and roast beef. Ham and pineapple?? Asian flavors? The possibilities are endless!

• 2 cans artichoke hearts, drained
• 1 cup (or more) of mozzarella cheese (you could substitute Monterey Jack or even pepper Jack, if you don’t have enough mozz)
• 1 cup mayo
• 1/2 cup parmesan cheese (Use the cheap, ‘sprinkle’ cheese. It melts better)
• 1/2 cup frozen spinach

A note about spinach:

While you could use fresh or canned spinach, I usually use frozen.

Frozen spinach comes in a bag or a box. The box needs to be defrosted and then you have to squeeze all the water out. It’s a PITA. I use the bag and just grab what I need, straight from the freezer. No need to defrost or squeeze out water

Blitz all the ingredients in a food processor or blender. Put in an 8 x 8 or 7 x 11 pan. Bake at 350* for 30 minutes. It should be yellowish-brown on top when done. Serve with veggies, crackers, or — our favorite — tortilla chips. Love you guys!

P.S. You can mix this into cooked pasta (penne, ziti, mostaccioli) for a yummy dinner!

• 1 bag of mini sweet peppers
• 8-12 ounces of cream cheese (I buy extra because I never quite seem to have enough when I use just 8 ounces)
• 16 oz bacon

Cut the tops of the peppers and slice them in half lengthwise. Use a spoon to gently scrape out the remaining seeds and pith. Spread them out on a cookie sheet lined with parchment paper.

Next, use the back of a spoon to scoop the cream cheese and spread it into/onto each pepper half.

Count how many peppers you have … you need one slice of bacon for every four peppers. Just cut the bacon in fourths (or fifths, if you have really small peppers) and lay on top of each pepper.

Done. Easy peasy.

Cook at 400 degrees for 40-50 minutes. IMO, well done is better with these. They are meant to be an appetizer, but we’ve been using on burgers

Note: You can also use fresh jalepeno peppers – yum!

Croque Monsieur

I usually do this with a large Italian loaf from Walmart, but you could also use their mini sub rolls or French bread.

• Loaf of bread split lengthwise
• 1 stick of softened butter (I spread 1/2 a stick of butter on the top and 1/2 on the bottom)
• Swiss cheese
• Thinly sliced ham

Assemble and wrap tightly in aluminum foil. Heat in a 350* oven for 15 minutes or so, until cheese is melted.

Italian

I know I “wouldn’t understand” but this Italian sandwich is really tasty

• Loaf of bread split lengthwise
• Salami
• Pepperoni
• Provolone cheese (Swiss and mozzarella work, too)
• Pepperoncini (pat dry so the bread doesn’t get soggy)
• Marinated artichoke hearts (I use Mezzetta brand)
• Italian seasoning – just a light sprinkle

Assemble and wrap tightly in aluminum foil. Heat for 15 minutes or so in a 350* oven or until cheese is melted.

‘The’ Bread

This bread is as simple as simple gets, but it is soooo good.

• Loaf of bread split lengthwise
• 1 stick of softened butter

Spread the butter equally on both halves of bread and put it under the broiler. You want this to be brown on top. Somehow the ‘almost-burnt-but-not-quite-burnt’ vibe is what makes it taste so yummy. In other words, brown is good. Note: you can freeze half of this for another time.

Olive Bread

Even people that don’t like olives, like this bread.

• 1 stick butter, softened
• 1/2 cup mayo
• 1 lb. Monterey Jack cheese (I’ve also used mozz for this)
• 6-8 ounces green olives, roughly chopped (I remove pimentos due to allergies but you can keep)
• 6-8 ounces black olives, roughly chopped
• Green onion

Mix the butter and mayo. It takes a bit of patience. Then, add all the other ingredients and spread on the bread. Bake 350* for 20 minutes. You can bake half and freeze half for later if you want. I’ve also frozen it in 6-inch chunks for lunches.

Garlic Cheese Bread

Another classic: garlic bread.

• Loaf of bread split lengthwise
• 1/2 stick of softened butter
• Garlic powder
• Mozzarella cheese
• Parmesan cheese

Spread butter over both halves of bread. Sprinkle with garlic powder. Add as much mozz and parm as looks good to you. Bake in the oven for 10 minutes or so at 350* or until everything is nice and melt-y.

Chicken & Cheddar

Spinach-Artichoke

French Bread Pizza

Bruschetta

French Toast Bake