Preheat oven to 350 degrees.
Slice peppers in half, lengthwise. Use a spoon to scoop out seeds.
Mix together cream cheese, cheeses, lime, cilantro and garlic salt.
Spoon the mixture into peppers halves.
Place on cookie sheet and bake for 20 minutes.
In a medium bowl, add all the prepared cucumber slices.
In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.
Refrigerate at least 1 hour prior to serving. Best served day of preparation.
Place oven to Broiler, setting on low.
In a medium bowl, mix together all ingredients except the bread.
On a baking sheet, arrange bread slices. Gently top each slice of bread with a generous amount of cheese mixture, evenly distributing.
Broil for 4 minutes, or until the bread crisps and cheese has melted and is golden brown.
In a medium saucepan over low heat, add the carrots and cover with water. Add a pinch of salt and bring water to a simmer. Cook for about 10 minutes or until almost fork tender. Drain and set aside.
Prepare the night before and let sit in the refrigerator.
In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.
Bake at 350° for 35-45 minutes or until golden brown and bubbly.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse until no longer hot. In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, and olives.
Peel, chop and seed the English cucumber. Salt them and place in a strainer with a bowl underneath to allow liquid to drain for at least one hour.
Add all ingredients together in a medium bowl and stir until well combined, tasting for seasoning and adding additional kosher salt if desired.
Serve chilled with fresh vegetables or pita chips.
In a bowl, mix the first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter and top with 2 more phyllo sheets, lightly brushing each layer with butter. Repeat process to make a total of 5 seperate phyllo stacks.
Heat the butter and oil in a large sauté pan over medium heat and add the onions, cayenne, red pepper, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and continue cooking for about 20 minutes until onions are brown and caramelized.
This recipe really came from one of our associate's mamas!
