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.
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.
Preheat oven to 350 degrees.
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.
Preheat oven to 350 degrees.
In food processor, combine the mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, and the cream cheeses until smooth. Pulse or stir in the artichokes and spinach.
Spoon mixture into a 1 1⁄2-quart baking dish. Top with remaining Parmesan. Bake for 30 minutes or until golden brown and bubbling.
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.
Preheat the oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
