Taryn Kucala’s Spinach dip

1 pkg. frozen spinach thawed and drained of excess water
1 pkg. cream cheese
1 C. sour cream
2-3 Cups cheddar cheese
1 pkg Good Seasons salad mix
artichokes hearts (i buy the jarred kind marinated in olive oil) chopped up - amount varies on my mood... haha...

Mix it all up except 1 cup of the cheddar cheese reserved for the top!  Bake at 350 for 20-30 minutes...
(no one said it was healthy!)

Vanilla Crepes (Cyndi's)

1 1/2 to 1 3/4 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Whisk everything but the spray oil into a bowl and let stand while your pan heats up to medium. I like using two different fry pans because it goes faster, however you may not be able to keep up that pace. I like to use a 1/3 cup or 1/4 cup to pour the batter in the pan. Start by spraying your pan with the canola oil. Most likely you will have to do this for each one. Then pour your batter into the pan starting with the pan tipped to one side pouring from the top so the batter can spread a thin layer over the bottom of your entire pan. Don't worry it took me a few times before I could get it right. One the bottom starts to bubble and the edges start looking dried out. carefully lift one edge with the spatula and then once you have the edge quickly flip the crepe over and finish on the other side.

Chocolate Melting Cake (Carnival Cruise Line)

6 ounces dark chocolate
6 ounces butter
4 eggs (room temperature)
6 ounces sugar
2 ounces flour

Melt butter and chocolate, set aside.  Mix eggs and sugar with whisk for a few minutes and then add flour.  Stir and then add egg mixture to melted chocolate mixture.  Pour into greased mold.  Bake at 390 degress F for 14 minutes.  Enjoy!

Cilantro Lime Rice (from Julie E. Ward)

6 C water
4 tsp chicken bouillon
3 cloves garlic
1 tsp cumin
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups rice
2 limes

Blend cilantro, garlic, and onion together in food processor or blender with 1/2 C water.  Bring remaining water to a boil and add all ingredients (except lime).  Simmer covered 30 min.  When done cooking, add the juice of 2 limes.

Bread Machine ½ Whole Wheat Honey Bread

This doesn’t last long in our house – kids prefer this over white bread!

1 C + 2 Tbsp water
1/3 C honey (or a little more)
1 ½ Tbsp shortening
1 ½ C whole wheat flour
1 ½ C white flour
1 ½ tsp salt
1 Tbsp dry milk
1 ½ tsp active dry yeast

Place ingredients in bread machine with wet ingredients first.  Put the yeast in last in a small depression made by your thumb or spoon (to keep the yeast dry until the mixing starts).  Select whole wheat setting (probably best on the lightest color setting) and press start.

Amy’s (no boil) Lasagna

1 pkg. lasagna noodles
1 lb. gr. Beef
1 Qt. spaghetti sauce
1-2 C. water
8 oz. ricotta cheese
1 C. parmesan cheese (+xtra)
1 egg
½ - 1 C. water
Approx. 4 C. mozzarella
1 Tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste

Brown beef and add spaghetti sauce & 1 C. water.  Let simmer till the rest is ready.

Beat egg in a medium mixing bowl.  Add ricotta, parmesan cheese, ½ C. water, 3-4 C. mozzarella, parsley, nutmeg, salt & pepper and mix.  (If it’s difficult to stir, add more water).

Preheat oven to 350.  Pour 2 C. of sauce mix into bottom of 9x13 pan.  Rinse lasagna noodles in hot water.  Place first layer of noodles in pan then add half of the cheese mixture spread out on noodles.  Pour approx. 1 ½ C. sauce over cheese.  Add another layer of noodles and repeat cheese then sauce directions.  Add last layer of noodles and pour remaining sauce on top.  Sprinkle parmesan cheese and mozzarella on top (I like A LOT).  Cover and bake 40 minutes.  Remove foil and bake 15 more minutes.  IMPORTANT:  Let stand for 10 minutes before serving (or noodles will not cook all the way through).

Amy's Manicotti

I lost the original recipe for this so I am going from memory...

1 package of manicotti
1 jar spaghetti sauce
1 egg
8 oz. ricotta cheese
3 C mozzarella cheese
About 2 C parmesan cheese
1 Tbsp parsley flakes
Dash of nutmeg
Salt and pepper to taste

Start the water boiling while making the cheese for the inside.  Beat egg in medium mixing bowl.  Add ricotta cheese, 2 Cups of mozzarella cheese,  1 Cup of parmesan cheese, parsley, nutmeg, salt and pepper  (You can add water if it is difficult to stir). 

Boil the noodles for the recommended boiling time.  Rinse in cold water.  Preheat the oven to 350.  Using a 9X13 pan, pour spaghetti sauce to cover the bottom of the pan.  Fill noodles 2/3 full and place in pan.  Lightly cover with spaghetti sauce and sprinkle remaining parmesan and mozzarella cheese on top. 

Bake uncovered at 350 for 30 min.