• Preheat the oven to 450 degrees with the rack in the upper third of the oven.
• Line a large sheet with parchment paper. Wash and dry eggplants. Slice in half lengthwise and brush insides with olive oil. Place on the sheet with oiled sides down.
• Roast the eggplant 35-40 minutes or until the skin is collapsing. Set the eggplant aside to cool. Then flip over and scoop out the flesh with a large spoon leaving the skin behind.
• Place the pulp in a mesh strainer and drain as much moisture from the eggplant as possible. Discard the drippings.
• Place eggplant in a bowl and add garlic and lemon juice and stir vigorously until the eggplant begins to break down. Add the tahini to the bowl and stir until incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy and use your fork to break up any long strings of eggplant.
• Stir in the parsley, salt, and cumin. Season to taste with more salt and lemon juice.
• Transfer to serving dish and drizzle a little more olive oil on top. Lastly, sprinkle on top parsley and smoked paprika. Enjoy.

• Add the pork, softened cream cheese, and Bisquick into a large mixing bowl and mix well using your hands or a mixer.
• Add cheddar cheese to the mixture and blend well.
• Line a cookie sheet with pastry paper.
• Using a scoop, form 1 inch balls and place on the baking sheet and chill for 10 minutes.
• Bake for 25 minutes or until golden brown and firm to the touch.
• Serve with dipping sauce of your choice. I like honey mustard but ranch and barbeque sauce work well also.

• Preheat oven to 350 degrees.
• Combine cream cheese, mayonnaise, and garlic. Mix well.
• Drain and chop artichokes. Add artichokes, Parmesan cheese, sliced green onions, lemon zest and black pepper to the cream cheese mixture and mix well.
• Spoon mixture into a casserole dish or another oven-safe dish.
• Bake 25-30 minutes or until golden brown around edges. Sprinkle with red bell pepper and additional green onions and serve with tortilla chips, veggies, and/or crackers. My favorite is tortilla chips.

• Cut and mash ripe avocados leaving some chunks.
• Add the remaining ingredients and just blend. I like a few chunks in my guacamole.
• If you do not have Pico de Gallo, add diced onion, tomatoes, cilantro and jalapeno to your liking.
• Cover tightly and refrigerate until ready to serve.

• Mix together roughly equal amounts of diced onion, tomato, cilantro (I like slightly less cilantro). Remember to remove the seeds and stem from the Roma tomatoes and dice the flesh and skin.
• Finely dice the jalapeno removing and discarding the seeds. Add to the onions, tomatoes, and cilantro.
• Add the lime juice and salt to season.
• Serve immediately or let flavors develop in the refrigerator before serving.
• This last 1-2 days in the refrigerator. Serve on enchiladas, eggs, or whatever suits you.

Crust

• Preheat oven to 350 degrees.
• In a medium bowl, combine the crumbs, almonds and sugars.
• Stir in butter and mix. Press into a springform pan covering the bottom and 1/4 inch up the sides of the pan.
• Chill the crust while you prepare the filling.

Filling

• Using an electric mixer, cream together the sugar and the cream cheese until the mixture is light and fluffy.
• Add the flour, a pinch of salt, the vanilla the the egg yolks, lightly beaten. Combine the mixture well.
• In a separate bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly.
• Pour the filling into the prepared pan.
• Bake the cake in the middle of a preheated oven for 1hour; turn off the oven and let the cake stand in the oven for 30 minutes.
• Remove the cake from the oven and let stand till cooled completely in the pan on a rack.
• For best results, let the cake cool completely and chill it, covered, overnight. I like to put the cake on a 12 inch round plate and use paper thin lemon slices around the bottom. Enjoy.

• Add all ingredients into food processor and blend to desired consistency. I mix in two batches due to my smaller food processor. You can also do in a blender.

• Mix together drained crab meat, cream cheese, and onion powder. Form into ball and chill. Mix cocktail sauce or purchase and pour over crab meat ball. Serve with cracker or tortilla chips. Yum.