Skip to main content

Artichoke Dip

1/2 brick of cream cheese
1/2 cup of miracle whip dressing
1/4 cup soft goat cheese
1/2 cup grated parmesan
2 artichoke hearts (chopped fine)
1 tbsp sundried tomatoes (chopped)
1/4 cup grated mozzarella
1/2 tsp cardamon
Dash of lemon juice
salt and pepper to taste

Optional adders:
1/3 cup frozen spinach (thawed, drained and chopped fine)
or 1/4 cup small shrimp (chopped)
or 4 tbsps smoked salmon (chopped)
or 1/4 cup of ricotta cheese
or 4 tbsps diced red bell pepper

(I like the bell pepper, it adds a hint of sweetness, color and crunch.  I find the spinach makes it too watery.)

Preheat oven to 350 degrees Farenheit.  Melt cream cheese and goat cheese in mircowave for about 45 seconds to one minute.  With a fork or wooden spoon, mix in remaining ingredients.  Choose an optional adder to mix in or leave as is.

Place mixture in a small shallow casserole dish or large ramekin style dish and place in oven for 15 to 20 minutes.  If desired, sprinkle grated mozzarella and paremesan on top prior to baking.  When the top is bubbling, remove from oven.

Place the casserole dish on a plate and serve with multi grain Tostitos, pita chips, crackers or even ripple potato chips.


Popular posts from this blog

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/…

Stir Fried Veggies

Cut up your favorite vegetables julienned style.

I used:

4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced

Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice

Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.

Serve with either rice or roasted potatoes.