Hot Artichoke Dip

(still working on some pictures. I can not cook as fast as I post, I guess)

This dip is my weakness. I only make it every once in a while because I could probably eat the whole thing all myself.




2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1.Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish.
2.Bake 20-25 minutes or until heated through. Serve with chips, crackers, pita bread...

Fruity Oat Bars

I am always looking for healthy, yet fun, snacks for the girls for when they come home from school. They always come home "so hungry", even if they just had a snack at school. And, of course, they rush for candy or fruit snacks. Which, of course, will make them crash and burn during homework time. These bars are perfect. They give them that boost of energy they need, plus, they have the little bit of sweet that they crave, and they are good for them. Bonus...they are easy.

Ingredients:

1 cup dried apricots (or 1 cup sugar-free preserves)

1/4 cup water

2 1/3 whole wheat flour

1 cup oats

1/2 tsp salt

1 3/4 sticks unsalted butter

3/4 cup brown sugar

2 Tbsp light corn syrup

Preheat oven to 400F. Grease and line bottom of square cake pan with parchment paper. Add apricots and water to blender. (If using preserves, do not add water) Process the apricots until they are smooth (add more or less water, depending on the consistancy you like). Put the flour, oats, and salt in a mixing bowl and stir until combined. Melt the butter, sugar, and syrup in a saucepan over low heat. Stir until butter has completely melted. Pour the butter mixture into the mixing bowl with the oats and flour. Stir until everything is combined. Press half of the mixture into cake pan and smooth it to make an even layer. Spread apricots (or preserves) over oat layer. Press the rest of the oat mixture on top. Bake for 25-30 minutes or until the oats on top are golden. Let cool for 5 minutes. Divide the bars into squares and leave them to cool completely in the pan before removing.

Double Chocolate Banana Bread

I call this my "Mary Poppins" bread..."Practically perfect in every way."

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed ripe bananas (about 3)

1 tsp vanilla

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 cup semisweet chocolate chips

Heat oven to 350F. Spray bottom of 8x14 loaf pan with cooking spray (makes 1 extra large loaf, or you could do 2 pans and they will be a little smaller)

Beat sugar, eggs and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa and baking soda in medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

Spoon batter into pan. Bake 60-70 minutes or until toothpick comes out clean.

Potato Soup

1/2 pound bacon
3 cups yellow onion, diced
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp tumeric
6 cups chicken stock
3 cups diced potato
5 cups frozen corn
1 cup half & half
1/4 lb shrp white cheddar cheese, shredded



cook bacon, remove from pan and cook onion in bacon drippings
stir in dry ingredients
add stock and potatoes
bring to a boil and simmer until potatoes are cooked
add corn and half & half and the cheese and bacon
serve sprinkled with leftover bacon and extra cheese, if desired.
(pictures to come)

Oriental Chicken Salad

No picture for this one yet. Sorry.

My kids love the type of dinner where they can pick and choose what they want to eat. This one is great for company, too.

You'll need:

1 lb chicken, cooked and diced (a friend suggested marinating the chicken in A1 ginger terryaki marinade...it turns out perfect for this salad)
lettuce (I like to use romaine)
broccoli slaw
sesame seeds
toasted almonds
crunchy oriental noodles
manderin oranges
diced green peppers
any other toppings of your choice


Dressing:
2 packs beef flavored ramen noodle seasoning packets
1/2 cup olive oil
1/2 cup sugar
1/2 cup red wine vinegar

I usually serve this with Orange Jasmine Rice. The kids new favorite is to actually put the rice on top of the salad too!

Red Velvet Cupcakes

This is what we will be enjoying on Valentines Day!
What you will need...
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls


PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.


MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Taco Nacho Rice

For Aunt Carol

Ingredients
8 oz fresh pre-diced onions (1 1/2 cups)
1 1/2 lb ground chuck
1 tablespoon taco seasoning
1 (5.4-oz) package taco-flavored rice and pasta blend
1 3/4 cups water
2 cups corn tortilla chips (about 5 oz)
1 (8-oz) jar taco sauce
1 1/2 cups shredded Mexican-blend cheese
Steps
Preheat large sauté pan on medium-high 2–3 minutes. Place onions, ground beef, and taco seasoning in pan; cook 5–7 minutes, stirring often, or until meat is brown and no pink remains.
Stir in rice blend and water. Reduce heat to medium; cover and cook 7 minutes.
Remove pan from heat; fluff rice with fork. Arrange chips over rice in pan. Drizzle taco sauce over chips, then top with cheese. Cover and let stand 5 minutes or until cheese begins to melt. Serve. (Makes 6 servings.)