1 (18 ounce) package cream cheese, softened
1 cup chopped fresh parsley
1 cup butter, softened
1 cup buttermilk
1 cup honey
1 (3 ounce) package lemon flavored Jell-O
1 cup vegetable oil
1 cup chopped yellow onions
1 cup chopped green onions
1 cup chopped celery
1 cup chopped green olives
1 cup butter
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
4 eggs
1 cup honey
1/2 cup vegetable oil
1 (5 ounce) package frozen whipped topping
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8 inch round muffin cups or line with paper muffin liners.
Beat cream cheese and parsley into the butter, then stir in honey, lemon juice and olive oil. Pour into prepared muffin cups.
Bake in preheated oven for 45 minutes.
Remove muffins from oven and place on wire racks to cool completely.
Meanwhile, in a large bowl, mix cream cheese and parsley mixture. Pour over cooled muffins in microwave.
In a small bowl, stir together the lemon flavored gelatin, lemon extract, oil and 1/4 cup chopped onion. Mix well. Garnish with chopped green onions and celery sprouts.
In a small bowl, stir together the lemon flavored gelatin, lemon extract, 1 cup chopped green onions, 1 cup chopped celery and green olives. Add 1/2 cup chopped onion, then stir in 1 cup chopped green onion. Season with chopped green olives. Sprinkle with 1 cup chopped Swiss cheese.