Spinach Artichoke dip

Ingredients

1 cup fat free cottage cheese
1/2 cup fat free sour cream
1/4 cup parmesan cheese, grated (can use more or less to diet)
1 (10 oz.) package frozen spinach (thawed and)
1 can artichoke hearts -drained (about 1.5 cups)
2 cloves garlic

Directions

Press the spinach between two plates to remove as much of the water as possible.

Whirl the garlic in a food processor (or blender) to chop, add cottage cheese and whirl till almost smooth.

Add spinach and artichoke hearts...whirl till consistency is however chunky or smooth you like.

Add sour cream and parmesan cheese and whirl just enough to blend.

You can then eat this as a cold dip...or spoon it into ramekins or a casserole dish and bake at 350 degrees for approx. 15 minutes or microwave till hot.

If baking, sprinkle a spoonful of the grated parmesan over the top of the dish rather than mixing it all into the dip.

Makes a delicious hot dip for dry tasted bagel chips or pita chips  (or veggie sticks)

Serves 8

(recipe credit to SparkPeople user ELAINEHN)

Salmon Cheese pie

(Cook time 20-30 minutes at 375 degrees)

Sift together:
2 1/4 cups flour
1 TBS baking powder
1/2 tsp. salt

Cut in:
1/3 cups shortening until mixtures resembles course meal

Combine;
 2 beaten eggs
 1/2 cup milk. 
Beat well.  Add to dry ingredients and mix only until all flour is moistened.

Roll out 2/3 of the dough on well-floured surface to an 11" circle.  Fit into 9" pie pan or  round cake pan.

Drain:
1 can salmon reserving 2 TBS juice; flake into bowl removing skin and bones.

Add:
1 TBS grated onion
2 TBS salmon juice

Put into biscuit lined pan.
Cover with:
#1/3  thinly sliced cheese

Roll out remaining 1/3 of dough to 7" circle.  Place on top of cheese.

Bake at 375 degrees for 20-30 minutes.  Top with hot vegetable sauce.

Vegetable Sauce
Melt:
1/4 cup butter or margarine in saucepan.

Blend in:
1/4 cup flour 
1 tsp. mustard.

Gradually add while whisking:
2 cups milk.

Cook over low heat, stirring constantly until thick.

Add:
1/2 tsp. salt
2 cups any desire cooked green vegetable (I like peas).  Serve over the salmon pie.

Tomato Soup (Liz Wilde)

Super fast and easy and much better than you would guess

Melt in large pot:

1/4 cup butter

Add and sauté to tender crisp:
1 small diced onion
3 big carrots diced tiny
3 stalks diced celery

Add 2 cans (16 oz. each) diced tomatoes
1 TBS vegetable paste (in the soup aisle by the bouillon. It saves in the fridge forever!)

Boil for a few minutes.
Add 1 pint cream (I like Fat-free half and half) but don't let it boil or it will curdle!

Season with salt, pepper, basil.

Chicken Casserole (Grandma Wilcock)

Mix and the set aside:
1 cooked chicken boned and cut into chunks (or leftover turkey)
2 cans cream of chicken soup
1 soup can milk

Melt 1 1/2 cubes margarine (I only do a half cube and later add 1 cup chicken broth)
Add 2 cups diced celery
1 cup diced onion
Sauté to tender crisp.  Add 1 package Pepperidge farm herb stuffing or two boxes of stovetop stuffing and mix well. (This is when I add the 1 cup broth).

Put 1/2 the stuffing mix in the bottom of a greased 9x13 pan.  Add soup and chicken and top with rest of stuffing.  Bake 25 minutes at 350. 

Sweet Rolls (credit to Julie Sargent)

1 (13 oz.) can evaporated milk

1 can warm water

1 cube butter or margarine

2 TBS yeast  (dissolved in 1/2 C. warm water plus 1 TBS sugar)

1 TBS salt

3/4 C. sugar

3 eggs

9-10 cups flour

In large mixing bowl, put in all the ingredients, except yeast mixture and flour. 

Add 4-5 cups flour.  Put in yeast mixture and beat well.  Fold in rest of flour, turn out on lightly floured board and knead (or knead in mixer).  Place in greased bowl, turning once to bring greased side up.  Cover and let rise in warm, draft-free spot until doubled (1 1/2-2 hours).  Punch down and shape into rolls, cinnamon rolls, etc.  Let rise and bake at 350 degrees for 20 minutes.  When warm, spread with glaze.

For crescent rolls:

Divide dough into fourths.  Roll into circle about 12-14 inches in diameter.  Using pizza cutter, cut into fourths and then each fourth into thirds to make even triangles.  Starting with the wide end roll to enter and place on greased pan with point down.  Bake 20 minutes at 350 degrees.  Rolls are done when light brown and sound hollow when tapped.  Makes 4 dz.

For Cinnamon rolls:

Divide dough in half.  Roll each half into large rectangle.  Spread with butter then sprinkle with cinnamon and sugar to taste.  Starting with the wide end, roll across and pinch closed.  Use a serrated knife to cut rolls about 1/2 inch thick.  Bake 20 minutes at 350 and spread with butter frosting when still warm but not hot.  

Butter Frosting:

6 TBS room-temp butter, 4 cups powdered sugar, 1/4 cup milk, 1 1/2 tsp vanilla.  Whip till fluffy.

 

 

Grammy Peoples' Pumpkin Pie

1/2         cup granulated sugar

1/2         cup brown sugar
1              TBS flour

1/2         tsp salt

1/2         tsp cinnamon

1/2         tsp nutmeg

1/2         tsp ginger

1              cup pumpkin

3              beaten eggs

2              cups milk

10"         unbaked pie crust

Directions:

Heat milk. Mix dry ingredients. Mix milk and dry ingredients together with pumpkin and beaten eggs.  Pour into 10" unbaked pie shell and bake 45-50 minutes at 350 degrees or until a metal knife inserted midway between edge and center come out clean.

Harvest Apple Cake (credit to Cami McQuiston)

2 c. sugar

 2 tsp. cinnamon

1/2 c. butter, softened

1/2 tsp. nutmeg

2 eggs, beaten

1 tsp. salt

2 c. flour

4 c. peeled, chopped or shredded apples

2 tsp. baking soda

1 c. chopped nuts, optional

Preheat oven to 350. Grease and flour 9x13 pan. In mixing bowl, cream sugar and butter until well blended. Stir in eggs. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Add to creamed mixture and mix well. Stir in nuts and apples. Spread in prepared pan. Bake 40-45 min. Top with caramel sauce before serving.

Caramel sauce:

2 cups brown sugar

1 c. real butter

1 cup heavy cream

2 tsp. vanilla

Caramel sauce: Combine the 1 cup butter, heavy cream and brown sugar in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and add vanilla. Serve warm.

 

Simple Oatmeal Cookies

So I found this recipe on Pinterest and tried it out and it was pretty good. The reason I like them and I am sharing them though, is because you can put anything in them! You could add chocolate chips, M&Ms, nuts, cinnamon, whatever you are in the mood for! I just made them plain and I still thought they were delicious.
lilluna.com/simple-oatmeal-cookies/

warning: this makes a lot of cookies :)

Ingredients:

3/4 cup butter at room temp
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
scant 1/2 tsp. salt
2 1/4 cup oats (I used quick oats)

Preheat the oven to 325 degrees and line your baking sheets with parchment paper (or just spray the pan). Combine the butter and brown sugar and mix till light and fluffy.  Add the egg and vanilla and beat for another minute or so. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into ta ball in your hands without making a total mess. If it's too sticky, add little bits of flour. (when I made it, it didn't seem tacky or sticky at all)

Roll the dough into 1-1.5 in balls and place on cookie sheet. Bake for 10-14 minutes, until edges begin to brown and center is set. Let cool and ENJOY!

White Chicken Chili (courtesy of Kim Hendricks, Willow Brook Ward RS Pres.)

3 chicken breasts, cooked and shredded/diced

1 medium onion, chopped

1/2 TBS.  garlic powder

1 TBS. vegetable oil

Saute onion and garlic in oil. Combine chicken and onion mixture with the following in a pot:

2 cans great northern beans, drained and rinsed

1 can chicken broth

1 can (4 oz.) chopped green chilis

1 tsp. salt

1 tsp. cumin

1/2 tsp. pepper

1/3 tsp. cayenne pepper

Bring to a boil and simmer uncovered for 30 min.

Before serving, add:

1/2 cup whipping cream (I used evap. milk and it worked just fine)

1 cup sour cream

Chicken Salad

6 Cups diced chicken (4 large breasts)
3 cups celery- diced
6 hard boiled eggs- diced
5 TBS green onion- sliced fine
1 cup whipped whipping cream
1-2 to 1 Cup miracle whip (I prefer less to more)
1/2 Cup shredded carrots
1/2 to 1 Cup quartered or halved red grapes (depending on the size)

Cook and dice chicken.  (I boiled mine)  Mix all ingredients together.  Chill before serving.  Works great in small roll or croissant for small sandwich.  (I also like to add cashews for a nice crunch.)

Hot Fudge

 In a heavy medium pan combine:
1 1/2 Cups sugar
1/4 Cup cocoa
1/2 Cup flour
Dash of salt
Mix all together then add:

1 can evaporated milk
1/2 cube butter

Heat on medium heat until thick and bubbly. 

Remove from head and add 1 tsp vanilla.  Serve over ice cream.

(I got this recipe from Lanette Brough, wife of Elder Monte Brough)