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Over 230 secret restaurant recipes. This is a real money saver in terms of eating out. It is becoming more and more expensive to eat out on a regular basis. Being able to make your favorite recipes at home at half the cost, means great savings!

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* KFC Original Recipe Chicken
* Boston Market Meatloaf
* Jack Daniel's BBQ Sauce
* Olive Garden Lasagna
* Junior's NY Cheesecake (As seen on TV)
* And over 200 more famous secret recipes!

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1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature.

Cream together mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container and refrigerate until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese.

Bake at 350 for 25 minutes or until the top is browned.

Serve with toasted bread.

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Here's the sample recipe.

Description: Fettuccine tossed with sautéed chicken, onions and red and green peppers in a spicy, tomato Creole sauce.

Ingredients

10 oz. cooked fettuccine (cooked al dente)

1 cup Spicy Cajun Pasta Sauce (recipe follows)

1 boneless chicken breast, cooked and sliced in strips

1 tablespoon Parmesan cheese

1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:

2 oz. olive oil

1 tablespoon fresh chopped garlic

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green peppers

1/2 cup coarsely chopped red peppers

1/8 teaspoon cayenne pepper

1 cup chicken stock

1 cup V-8 juice

cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)

salt and pepper, to taste

Directions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot.
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.