Spinach Artichoke Dip

1 large yellow onion, diced fine
3-4 cloves garlic, minced fine
1/2 c. Unsalted butter
1/3 c. Flour
1 can artichoke hearts, drained and flaked
1 bag frozen chopped spinach, thawed and excess water squeezed out
1 c. Feta cheese
8 oz. cream cheese
1/2 c. Mozzarella cheese
1/2 c. Swiss cheese
1/2 Parmesan cheese
1/2-3/4 teas. Nutmeg
1/4 sugar
1/2 c. Sour cream
1/4 c Mayo
3-4 c. Combined cream and milk, you decide the richness
1/4 teas. Pepper
1/2 teas salt optional
Sauté onions and garlic in butter until translucent. Add flour and spices. Cook until four and vegetable are bubbly for about 1 minute, stirring constantly,    Add remaining ingredients, stirring constantly until blended and cheeses are melted and smooth.
Pour into 1 large or 2 small casserole dishes. Garnish liberally with sharp cheddar.
Bake 325 until hot and cheese is melted.
Serve with tortilla chips, pita chips, plantain chips, crisp baguettes, or baguette slices

Linda’s Yummy Rice Pudding

4 Tablsp. Custard powder
5 Tbsp. Sugar
21/2 c. Milk.
Mix above and cook until thick
Add. Cooked rice and raisins. 

Sweet Potato Spinach Quinoa Salad

2 large sweet potatoes, peel and diced
2-3 large beets, cooked, peeled and diced
Olive oil
Salt and pepper to taste
1 cup multi color quinoa, rinsed, cooked, cooled
5 oz. baby spinach, rinsed and chopped
1 large avocado, chopped
1/2 c. Craisins
1 small package feta cheese, crumbled
1 c. Organic pumpkin seeds, roasted
 Preheat oven to 425 degrees
Place sweet potatoes in ziplock bag, drizzle with a little olive oil and salt and pepper.Close bag and toss until well coated. Place potatoes on a cookie sheet. Roast for about 15 minutes. Flip and roast for another 10-20 minutes. Let cool.
Repeat procedure with beets.
At this point I put all ingredients in separate bags.
Right before serving toss all ingredients together in a large bowl
Serve with your favorite vinaigrette. I have tried onion, maple and a Dijon vinaigrette and love all of them.
****can add grilled chicken breast as well! 

Amazing Peanut butter/Ground nut Oatmeal Bars

Bars:
3/4 c. Butter, softened
1/2 c. Sugar
1 c. Dark brown sugar
2 large eggs
1 teas. Vanilla extract
1/2 c. Peanut butter or ground nut butter
3/4 teas. Soda
1/2 teas. Salt
1 1/2 c. Flour
2 c. Old fashioned Oats
350 degree oven
In large mixing bowl, cream butters and sugars. Add eggs and vanilla. Beat until color lightens and it softer looking.. Hand blend in dry ingredients. Press firmly into 13x9 baking pan. Cook 17-21 minutes. Do not over bake. They will look just barely not shiny in the center. Allow to cool completely.
Peanut butter layer:
1/2 c peanut butter
1/4. Butter softened
1/2 teas. Vanilla
Powdered sugar
Make a stiff frosting . Spread mixture on top of cooled oatmeal bar.
Frosting Layer:
Melt 1/2-3/4 c semi sweet chips to just melt in microwave.
1/2 c. Butter
1/2 c. Shortening
1 teas. Vanilla
Powdered sugar.
Make a chocolate frosting and top peanut butter brownie.
**** serve****
**** caution - there will be none left!****

Sister Simpson’s Welcome Casserole

1/2 c. Macaroni, uncooked
1 tbsp. Oil
Salt and pepper
1 c. Minced onion
1/4 c. Diced green pepper
1/4 c. Minced celery
1-2 teas. Garlic
1 lb. lean ground beef
1 teas. Oregano
2 tbsp parsley
1 can crushed tomatoes
2 tbsp. Butter
2 tbsp. Flour
2 c. Milk
2 c. Grated cheddar cheese
1/4 teas nutmeg
Cayenne pepper
2 tbsp. Parm. Cheese
Cook Mac. Brown meat and sauté vegetables in oil. Add spices and tomatoes. Cook 5 minutes. Add Mac.
In separate pan, melt butter and add flour.. add milk and cook.
Stir in cheese, nutmeg and cayenne.
Combine and spoon into baking dish.. sprinkle with parm. Cheese
4-5 minutes under broiler.

Best Soft Chocolate Chip Cookies

1 c. butter, softened almost to melted
1 c. sugar
1/2 c. packed brown sugar
2 teas. vanilla
2 large eggs
3 c. flour
1 teas. baking soda
1/2 teas. salt
1 c. chocolate chips
1/2 c. chopped nuts
Preheat oven to 350 degrees.
Beat butter and sugar until creamy. Add eggs and vanilla and beat just until incorporated.
By hand, add dry ingredients.It should be a bit crumbly. And dough should not be sticky as you roll them in your hands.
Roll into balls
Bake for 9-11 minutes or until cookies look puffy and dry.
Let cool on pan for 30 minutes

Southwest Pasta Salad

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 small can chopped green chilies
1 pint grape tomatoes, quartered
1-2 avocados, sliced
8 oz, tri-colored rotini, cooked and drained
3/4 c. mayonnaise
2 tbsp. lime juice
1 teas(plus or minus) chili powder
1 reas. cumin
1/2 teas. onion powder
1/4 teas. salt
pepper to taste
Combine and marinate for 40 min before serving.

**add 1 cup diced chicken for maindish

Creamy Cucumber Pasta Salad

1 long english cucumber, sliced or diced thin.
1/2 lb. twisted, penne, or bowtie pasta, cooked and drained
1/2 lb. grape tomatoes, quartered
1/2 sweet onion, sliced thinly, I like to grate it. It gives a unique flavor to the salad
1/2 c. sour cream
1/2 c. mayonnaise
1 teas. sugar
1/2 teas. salt
1/8 teas. pepper
2 tbsp. dill
2 tbsp. white vinegar
dash garlic powder.

Toss all ingredients in a bowl and let sit in the refrigerator at least 40 minutes before serving.

Easter Apricot Glazed Carrots

6 cups Carrots, peeled and sliced thin
1 tbsp. sugar
1/2 teas salt
place carrots in medium saucepan and cover with water. Add sugar and salt to water. Bring to boil and simmer for 15-20 minutes or until desired tenderness. Drain and return to pot.
In the meantime:
in small sauce pan combine:
4 tbsp. butter
1/4 teas. nutmeg
1/2 cup Apricot Preserves
1 tbsp. grated fresh orange rind
1/3 c. fresh orange juice
Bring all ingredients to a slow, low simmer, Simmer to a small amount of reduction, about 15 minutes, stirring often.
Pour glazed over carrots and gently toss so as to coat the carrots completely. Low simmer for 5 minutes to combine flavors.
Serve. Garnish with fresh parsley if desired.

***I grate a fresh orange then juice it for the juice, yum!

Crock pot Chili

• 5 slices hardwood smoked bacon, diced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 yellow onion finely chopped
• 1 small jalapeno peppers, optional* seeds removed and finely diced
• 2 cans (15 ounces EACH) chili (pinto) beans in medium sauce
• 1 can (15 ounces) chili (pinto or kidney) beans in mild sauce
• 2 cans (28 ounces EACH) petite diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 pounds (32 ounces) ground beef chuck, cooked and crumbled
• 1 pound (16 ounces) Italian sausage, skins removed, cooked and crumbled

Seasonings

• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 1 teaspoon seasoned salt
• 3/4 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon white sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 3 regular sized beef bouillon cubes
• Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese
• Combine in a crockpot and simmer on low 6-8 hours