Artichoke Dip

INGREDIENTS:
1 cup grated parmesan cheese
1/2 cup mayo
8 oz cream cheese, softened
2 garlic cloves
14 oz can artichokes, drained & chopped
1/2 jar of roasted red peppers, chopped

1. Preheat oven to 350. In an oven safe bowl combine all ingredients. Mix well with an electric mixer. Bake for 35 min. Serve hot with tortilla chips or toasted pita chips.


This recipe is wonderful for parties. If it's seems too heavy for you try using cream cheese with 1/3 less fat. I do have to say, it's worth it!

Sweet Potato Casserole

Thanksgiving is just around the corner. Maybe you're hosting, maybe you're just attending. Chances are you have to make something for the holiday of thankfulness. Sign up to bring this recipe and you won't be disappointed; hopefully. The best thing about this recipe is that it's from a Light Cooking cook book, but it doesn't taste like it's missing the goodness.

INGREDIENTS:
2 1/2 lbs sweet potatoes
2 Tbsp butter
1/3 cup milk
1/4 cup brown sugar
1/2 cup diced walnuts
2 Tbsp apple juice
1 tsp cinnamon
1 tsp vanilla
2 egg whites
1/2 tsp salt

1. Preheat oven to 375. Stab potatoes with a fork and bake for 50 minutes. Let cool 10 minutes. Cut potatoes in half and scoop out the orange flesh into a large mixing bowl.
If you need your oven for something else you can peel, cut and boil the sweet potatoes like you would white potatoes. Think of it like making mashed potatoes. Boil them for approx. 20 minutes. Drain well.
2. Once all the potatoes are in the mixing bowl, add butter and beat with an electric mixer. Blend in milk, brown sugar, apple juice, cinnamon and vanilla. With a rubber spatula fold in the walnuts.
3. In a separate mixing bowl, beat egg whites at high speed and add salt. Beat eggs and salt until stiff peaks form. Fold egg whites into sweet potato mixture. Grease a deep casserole dish and pour mixture in. Bake sweet potato casserole at 375 for 30-35 minutes or until casserole is puffed. Serve hot.

Feta and Sundried Tomato Pasta

I just made this recipe tonight. It's one of those, "What do I have to add to this pasta," dishes. I love feta because it has this wonderful salty flavor that adds good flavor to whatever you put it in. (I like feta in my scrambled eggs.) Give this recipe a try. It's another one that kids like, at least the basic ingredients that is.

INGREDIENTS:
1 box tri-color rotini
1 head broccoli, chopped
1 bell pepper, red or orange, diced
1/2 cup chicken broth or vegetable broth
2 cloves garlic, pressed
salt & pepper to taste
7 sundried tomatoes packed in oil (sold in a jar), cut into bite size pieces
1 container feta cheese

1. Boil water for pasta and cook according to the box. When finished set aside in a colander. Meanwhile, over medium heat in a large skillet place broccoli, bell pepper, broth, garlic and season with salt and pepper. Let vegetables simmer, covered, for about 5-6 minutes or until broccoli is tender.

2. In the same large skillet add cooked pasta and tomatoes and heat through. Stir occasionally. You can add another 1/4 cup (or less) of broth if needed to moisten the pasta. Once heated through, move the pasta to a serving dish and sprinkle with feta. Stir well to mix it through. Serve immediately.

Note: If your kids or guests don't like feta, spoon some of the pasta dish onto their plate then add the feta to the rest of the pasta. Another thing you can do is instead of adding it to the entire pasta dish, put the feta in a serving bowl on the table with a spoon and guests can add it as they wish.

Quesadillas Meal

This is a two part easy, cheap and delicious meal. It's also kid friendly! The first part is quesadillas and the second part is beans, tomatoes and corn served over rice.

Quesadillas
INGREDIENTS:
Tortillas
Shredded cheese (whatever kind you prefer)
Avocado
1 can black beans, drained
Cherry tomatoes, quartered
Sour cream

1. In a large skillet sprinkle cheese, avocado, beans and tomatoes in tortilla. Fold and heat through. Cut into quarters and serve with sour cream.

"Maureen's Special"
INGREDIENTS:
1 can black beans (do not drain)
1 bag frozen yellow corn
1 can petite diced tomatoes, drained
1/4 tsp cumin
1/8 tsp chili powder
1 clove fresh garlic minced
salt to taste
White rice (enough to serve whoever you're feeding)
Shredded cheese

1. Mix beans, corn and diced tomatoes in a pan on the stove with a lid. Season with cumin, chili powder, garlic and salt. Let simmer for about 20 minutes. In the mean time cook the rice according to the package.
2. To serve; on a plate layer rice, shredded cheese and top with bean mixture. Top with sour cream if desired and serve with quesadillas.

Banana Bread

This is the best and easiest banana bread recipe; for that I love it!

INGREDIENTS:
1 stick butter (room temp)
2 large, very ripe bananas
3/4 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/4 cup sour cream (I use light)
2 eggs
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350. In a large bowl mix all ingredients with an electric mixture. Grease a bread pan and bake for 60-70 min. Stab the middle with a knife and if it comes out clean it's done, if it comes out with goo set the timer for 5 more min.