Since it's Veteran's Day Weekend, my youngest students wanted to make something extra special for their Center. This dish is what they decided upon. [well, that and a massive queso dip as well] What a hot, creamy, delicious appetizer to serve our National Hero's kiddos! They all absolutely loved their homemade tortilla chips and dip brunch today! Man, you kids really do make me proud! Y'all rock!

This is just a recipe that I thought would work well and, it came out pretty well. If you have a better picture, please add it because my camera isn't very good.

Bored one night, I created this little gem of a hot dip! Hands down, this recipe for Spinach Artichoke Dip is by far, the best I've ever tasted! It's definitely high end restaurant quality! You will NOT regret making this sinfully rich and delicious dip! Neither will your guests! Serve as a dip or spread with sturdy chips, crackers or bread/crostinies. It's also great for dipping chilled vegetables in to!

Just kinda used what I had. My boys absolutely love it.

Due to circumstance, this recipe made 6 oversized cupcake blossoms and 1 large Phyllo log that served 6. So basically, this recipe can make 12 oversized cupcake blossoms, 24 muffin sized, 2 logs or even 35+ bites Rangoon style.Most Alfredo Sauce brands - other than those I've listed - will probably lend a tin or metallic taste to your dish, so avoid them.°You can also add real crab meat. Since crab can easily over power your dish, be careful about how much you add to the mix!

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!

Moist chicken breasts filled with creamy cheese and mushrooms. These can be made ahead and cooked right before serving for a delicious dinner entree. I served it with Roasted Poblano Cream Sauce, which is in my profile and in search. Serve with bread, rice or potatos and a green salad for a complete meal.

I set out to make a version of Chicken parmesan but without all the breading and decided to make it a stuffed chicken breast. The chicken is really flavorful from the poaching in its own juices with the pepperoni and cheese adding flavor. Serve with pasta or crusty bread for the sauce