Artichoke Dip

1 can (14oz) artichoke hearts, chopped fine
3/4 hellmans mayo
1 cup parmesan cheese
1 small onion, chopped
8 oz mozzarella cheese
sprinkle of garlic powder

Mix all ingredients together and bake at 350 for 30-45 minutes or until brown and bubbly. 

Serve with ritz crackers.

Spinach Cheese Squares

4 Tbsp butter
2 pkgs frozen chopped spinach, thawed and sweezed
1 lb mozzarella cheese - shredded
1 cup flour
1 cup milk
3 eggs
1 tsp salt
1 tsp baking powder

Melt butter and pour in a 9x13 pan.  Combine all other ingredients in bowl and mix well.  Spread in baking dish and bake at 350 for 35 minutes or until top starts to turn golden brown.

Calories: 2205
1/24 of recipe 91

Blue Cheese Roasted Cauliflower, Green Beans & Mushrooms

Not my recipe....recipe found HERE

 

Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Side Dish, Vegetables

Serves: 2-4

Ingredients

• 4-5 oz. white, cremini, or baby bella mushrooms, slice about ¼ in. thick
• ½ head cauliflower, cut into florets
• ½ lb green beans, ends cut off, halved if they are very long
• ½ shallot, minced  (I use onions)
• 1 T olive oil
• 1 t chopped fresh thyme
• 1 t kosher salt
• freshly ground black pepper
• ½ c crumbled blue cheese  (I use Feta)

Instructions

1. Preheat over to 450°F.
2. Coat a baking sheet with olive oil or coking spray.
3. Toss the vegetables, olive oil, thyme, salt, and a few grinds of pepper right on the baking sheet.
4. Spread vegetables into an even layer, cover with aluminum foil, and roast for 15 minutes.
5. Uncover, toss the vegetables a bit, sprinkle with cheese, and roast for an additional 10-15 minutes, or until cheese is melted, and vegetables are browned and cooked to desired doneness.

Notes

These amounts will easily serve 2-4 people, depending on what you are serving with it. You can easily double, using a full package of mushrooms, a full head of cauliflower, and a full shallot, adjusting the other ingredients accordingly.

Butternut Squash Bake

(Tammy Foose)

Squash:
1/3 cup butter, softened
2 eggs
1 tsp vanilla
3/4 cup sugar
1, 5 oz can evaporated milk
2 cups mashed, cooked butternut squash

Topping:
1/2 cup rice crispies
2 Tbsp butter, melted
1/4 cup packed brown sugar
1/4 cup chopped pecans

Cream butter and sugar.  Beat in eggs, milk and vanilla.  Stir in squash.  (Mixture will be super thin.)  Pour into greased 11x7 inch baking dish.  Bake uncovered at 350 for 45 minutes or until almost set. 

Combine topping ingredients.  Sprinkle over casserole.  Return to oven for 5-10 minutes more. 

**********I usually cut down the butter by about half, and cut down the sugar by about 1/3 - 1/2*****

Cabbage and Noodles

(Mom and Grandma)

Melt 1/4 stick butter

Cut up cabbage and a couple onions.  (1 1/2" or so squares)

Cook on low with lid on.  Add a smidgen of water to speed cooking. 

Add a little more butter, add noodles (wide egg noodles) and some salt. 

Bammo.  Cabbage and noodles.