This is one of those recipes that fun to pretend is really hard and then take lots of credit for it. I loooove to take this to potlucks or parties, it always is a hit!
Two eight-ounces packages of cream cheese
3/4 cup heavy cream
1/3 cup grated parmesan cheese
1/4 teaspoon garlic powder
One 16-ounce bag of frozen cut leaf spinach, thawed and drained (My grocery store seems to mostly carry eight-ounce blocks, so you may need to get two packages.)
One 14-ounce can of quartered artichoke hearts, rinsed and drained (Get the unmarinated kind in a can.)
Mix everything together in a food processor. (I don't have one and always just chop the artichoke hearts and then chunk everything right into the crock pot.) Add the spinach and artichoke last.
Put it all into a crockpot and heat on high for one hour. (My crockpot is FLAMING hot after one hour. I usually do about 15 minutes on high to get everything hot and mixable, give it a good stir and then do the rest on low. Keep an eye on it and do whatever works best for you.)
Sprinkle 2/3 of a cup of shredded monterey jack cheese on top.
Serve warm with crusty bread or crackers.
NOTE: My carb-cutting father LOVES this. He just eats it with a spoon!
Andrea's Peanut Butter Pie
One jar of natural peanut butter
One tub of cool whip, thawed
One eight-ounce package of cream cheese
3/4 cup honey
Mix it all together and put it in a ready-made pie crust. (Andrea like Oreo, I like shortbread.) Chill.
When you eat this, tell people it was hard to make and they'll be amaaazed.
Lacey's Banana Pudding
This is one of those "it's better to not know what's in it" recipes. It's SO GOOD. I often make this as Thanksgiving dessert, and we have it instead of pie. I also have made this without the bananas, as sort of a vanilla pudding. AND, I've also used other cookies in place of the Nilla wafers (which I don't really like). It all works!
Make a large package of Instant Vanilla Pudding according to package directions using Half and Half in place of the milk.
Cream together one package of cream cheese and one can of Eagle Brand Milk. Mix into the pudding.
Whip three cups of whipping cream (I always do four because I always need extra for the "frosting") until stiff and fold one cup into the pudding mixture.
Layer into a 13 x 9 in. pan vanilla wafers, pudding, sliced bananas. Top with two (or three) cups whipped cream.
Refrigerate and serve.
*do not get any ingredients fat free or reduced fat; it will taste completely different.
Mandy's Pumpkin Crunch
Spray a 9X13 pan with Pam (Oh, I totally didn't remember to do that) and set aside.
One can whole packed pumpkin
One can Pet milk
1/2 cup white sugar
1/2 cup brown sugar
Three eggs (I use Eggbeaters)
One teaspoon cinnamon
Blend until smooth.
Pour in pan and cover with a box of dry yellow cake mix.
Melt one stick of butter and drizzle over the top.
Sprinkle with chopped pecans. (I always use almonds instead because I like them better.)
Bake at 350 degrees for 45 minutes. (If it turns dark brown, that's called BURNING. Not good.)
Cool completely. (Very important.)
Cover with Cool Whip. (I used French Vanilla and it ruled.) Sprinkle with nutmeg.
Eat. Make your family say thank you.
When I feel sluggish and like I need a shot of protein, this is my go-to dish.
Preheat oven to 425 degrees. Spray nine-inch glass pan with Pam. In a medium bowl mix one large egg (I always use eggbeaters) with a whisk. Add 3/4 cup of flour, 1/2 teaspoon of salt, a few shakes of black pepper, and 1/2 cup milk. Stir until smooth. Add another 1/2 cup milk and one cup grated cheddar (I like extra sharp but anything works). Stir to combine. Pour batter into pan. Bake 25 minutes until puffed and beginning to brown. Serve!
Multipurpose Black Bean Filling
This can be used to fill tacos, burritos, eaten with fajita veggies, eaten on chips like a dip, made into nachos, or just from a bowl with a spoon.
Coat a dutch oven with cooking spray and heat over medium. Add two large leeks, finely chopped, and one large red bell pepper, also finely chopped. Sprinkle with salt. Cover and cook for five minutes, stirring occassionaly. Add in one and a half tablespoons of ground cumin and cook one minute more.
Drain and rinse two cans of black beans.
Add four cups of water to leek mixture. Add black beans. Season with a little salt and pepper, cover, simmer one hour or so. It will start to get thick, which you can help along by mashing some of the beans with a fork against the side of the dutch oven.
Sprinkle with a little crumbled queso fresco and eat!
This tastes sooo good and it smells amazing. It's a fun dish to make while there's company around to enjoy!
Asparagus, Goat Cheese and Lemon Pasta
Cook one pound of spiral pasta until almost tender. (Sometimes I have spirals, sometimes I just use what’s in the pantry.) Add one pound of slender asparagus, trimmed and cut into one inch pieces, and cook until tender-firm, about three minutes. Drain both pasta and asparagus together, reserving one cup of liquid.
Meanwhile, in a large bowl, combine 1/4 cup olive oil, one tablespoon finely grated lemon peel (I always leave this out), two teaspoons chopped fresh tarragon, and about five ounces of soft fresh goat cheese. (Get the cheese in a log, the pre-crumbled stuff doesn’t melt well. Sometimes you can get goat cheese with herbs already mixed in and that’s super yummy here too.) Mix well, breaking up the goat cheese.
Add hot pasta and asparagus to the bowl, along with a couple splashes of pasta water. Toss until smoothly combined. (You can add a little more water if you need to, but do not make it soupy!) Season with salt and pepper and a little squeeze of fresh lemon juice.
This is FANTASTIC. It does re-heat ok but never tastes as good as that first hot, fresh round!
Black Bean Confetti Salad
Two 15-ounce cans black beans, rinsed and drained
Four bell peppers, a mix of colors, chopped into a small dice
One medium white onion, chopped into a small dice
Three tablespoons olive oil
One teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne (I do not like spicy things and always leave this out)
Some chopped, fresh cilantro is good too, if you like it.
Mix beans, bell peppers and white onions in a large bowl. In a separate bowl, whisk remaining ingredients to produce about ½ cup of dressing. Pour over the beam mixture, toss well, eat.
This can be eaten in lots of different ways. (With a salad, as a side, etc.) I loved to eat it off tortialla chips for lunch and my co-workers always made jealous comments. *smug* It's beautiful to look at as well as tasty!
Wendy's Veggie Chili
NOTE: People see "ketchup" in this recipe, wince, and dismiss it. But it's really good, I promise. Give it a try!
Cut two red bell peppers and two green bell peppers into bite-sized chunks. Chop a sweet yellow onion. Saute all veggies in a little olive oil until the onions turn translucent.
Add one can of black beans (rinsed and drained), one can of red beans (I used kidney because the protein content is high -- rinsed and drained -- but any kind works fine), and one can of chili beans (do NOT rinse or drain these.) You can use hot beans but I don’t like spice and use regular ones.)
Add a half cup of ketchup and a fourth cup of mustard. Cook about a minute to get rid of the raw taste. Keep stirring!
Add one package of Williams chili seasoning mix. (I also added some minced garlic here because I believe garlic makes all food better, but it’s totally optional.) Stir. Add four to six cups of water (I like my chili thick, so try to stay at four). Stir.
Simmer for one hour. Add more water, if needed. Eat and enjoy! Also, this tastes better every day you let it sit in the fridge, so the leftovers are amazing!
I eat this in a bowl with a little grated cheddar and a blob of sour cream. Or, ladled on top of a baked potato. Or, over rice. It’s yummy every way!
Sometimes I make this spread into an unbaked pie shell (and then bake it), but usually I forgo the crust and just pour the filling directly into a glass pie plate to bake.
Sautee one onion, a little butter, a little salt and pepper, about ½ teaspoon of basil and about ½ teaspoon of garlic (or garlic powder) with a package of chopped spinach, thawed and drained. Cook until onion turns clear and spinach is dry.
Mix together one pound ricotta cheese (part skim works fine), three beaten eggs (I use eggbeaters), spinach and onion mixture, three tablespoons of flour, one cup grated sharp cheese and a dash of nutmeg.
Spread into unbaked pie shell or empty glass pie plate – your choice. Top with one cup sour cream spread to the edges of the crust. Top with paprika (for color, I suppose...I never do this.)
Bake at 375 degrees for 45 minutes. Serve piping hot! YUM.
Hope you find something you like! ENJOY.