Pat's Spinach Con Queso

Here is the scrumptious, can't stop eating dip from Pat.  The only true source of the jalapeño cheese is L & M Meats in Grand Forks.  All other cheeses don't create the creamy consistency that is the yum!  I'm told when Pat buys the cheese, she puts so many in her cart it causes other customers to start adding it to theirs - it's that good!

• 1 lb Jalepeño Cheese
• 1 Cup Milk
• 1 - 2oz jar Chopped Pimentos
• 1/2 Onion, diced
• 1/2 Roma tomato, diced
• 1/2 10 oz package frozen Spinach, thawed and squeezed
• 1/2 tsp. Garlic Powder
• Salt and Pepper to taste
• 1/2 Cup Sour Cream

Combine all ingredients except sour cream.  

Heat in microwave or stove top, stirring occasionally, until melted

Before serving, stir in sour cream

Yummy Pumpkin Bread

I never thought I'd enjoy this as much as I do - what can you do in the fall besides use pumpkin, right?  This recipe has been floating around the kitchen on what is now a pretty ragged piece of livy sized notebook paper.  Since the mood has struck me again to post recipes - here it must land!

The recipe makes 2 big loaves. I have yet to try the small loaves so I don't know what that would translate in number there.

Mix together:

• 2 Cups sugar
• 1 Cup Canola oil
• Add 4 eggs, one at a time mixing well after each

Mix together in separate bowl:

• 1 - 16 oz. can of pumpkin, I like it best with the organic
• 3/4 cup water
• Then add to oil, eggs, and sugar

Dry Ingredients:

• 3 Cups flour
• 2 tsp baking soda
• 1/2 salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

I like to mix the dry together first, then add to pumpkin mix just until incorporated

Pour mix into 2 large loaf pans place into 350* oven for 30 minutes.  At 30 minutes, begin checking 'done-ness' by pressing lightly on top of loaf - if done, it should pop right back up.  (Or, the toothpick method always works too!

Enjoy!  I prefer them frozen myself =)

Darcey's Frosted Cashew Cookies

I was reminded in a phone call with my sister Jen just how much I like these cookies and have wanted the recipe...here is goes for safe keeping...

Cookies:

• Cream together:
• 1/2 cup butter
• 1 cup brown sugar

• Add in and mix well:
• 1/2 tsp vanilla
• 1 egg

• Then, add these dry ingredients alternating with 1/3 cup sour cream
• 2 scant cups flour
• 3/4 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 3/4 cup cashews

Frosting:

• 1/2 cup butter
• 3 Tbs cream
• 1/4 tsp vanilla
• 2 cups powdered sugar

Lightly brown the butter and remove from heat.  and add remaining ingredients.  Frost cookies when they are cool.

I plan on giving these a whirl for a cookie exchange this year.  We'll see how they turn out!

Strawberry-Rhubarb Squares

Must be Strawberry Season!  This one makes me think of Grandma for sure.  Served warm with a scoop of homemade vanilla ice cream...yummm!

Ingredients

Crust

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 tsp vanilla
• 2 cups AP flour
• 1 1/2 cups quick cook oats
• 2/3 cup chopped nuts (your preference)
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 2 cups granulated sugar
• 2/3 cup AP flour
• 2 T milk
• 4 eggs
• 4 cups sliced strawberries (2 pints)
• 3 cups sliced rhubarb (8 stalks)

Topping

• Whipped cream / ice cream

Heat over to 375°F.  In med. bowl, mix butter, brown sugar and vanilla.  Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly.  Reserve 2 cups crumbly mix.  Press remaining mixture into ungreased 15x10x1 pan

In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs until smooth.  Fold in strawberries and rhubarb.  Spoon filling onto crust.  Sprinkle with reserved crumb mixture.

Bake 40-50 minutes or until topping is golden brown and filling is set.  Cool slightly and 30 minutes.  Serve with topping of choice, store remaining in refrigerator.

Strawberries & Cream Dessert Squares

Always wanted to make this...Here's to it!

Crust

• 1 Pouch (1lb 1.5 oz) Sugar Cookie Mix
• 1/2 cup butter, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips
• 1 8oz. package cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 T cornstarch
• 1/3 cup water

Heat oven to 350°.  Spray bottom of 15x10x1 or 13x9 pan with cooking spray.  In large bowl, stir cookie mix, butter and egg until soft dough forms.  Press evenly into bottom of prepared pan.  Bake 15 - 20 minutes, or until golden brown.  Cool completely.

In small microwave bowl, melt baking chips until stirred smooth.  In medium bowl, beat cream cheese with mixer until smooth.  Stir in melted chips until blended.  Spread mixture over crust.  Refrigerate while making topping.

In small bowl, crush 1 cup of strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and 1/3 cup water.  Cook over medium heat, stirring constantly until mixture boils and thickens.  (if you are concerned about color, food coloring is an option).  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.  Refrigerate 1 hour or until set; serve within 4 hours.  Store covered in refrigerator.

Turkey Veggie Meatloaf

Another from Oxygen...Makes 4 servings

• 1 1/2 lb ground turkey breast
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1/2 cup spinach, chopped
• 1 egg
• 1/ 2 cup oats

Preheat oven to 325º
Put all ingredients in a medium bowl and combine.
Mold into a loaf shape and place in the middle of an 8 x 8" square pan
Bake for 1 hour or until cooked through

Nutrition values:
213 Calories
4 g fat
122 mg cholesterol
109 mg sodium
9 g carbohydrates
2 g fiber
1 g sugar
36 g protein

Red Pepper Chickpea Salad

From Oxygen Fat-Blasting Guide...ready in 2 hours, but I'm already wanting to munch on it!!  (Corey - you'll love this one: 1 full cup of cilantro!!)

• 2 X 15 oz cans chickpeas, no salt added
• 3 red bell peppers, finely diced
• 1 cup cilantro, chopped (about 1 bunch)
• 1 cup flat-leaf parsley, chopped (about 1/2 bunch)
• 3 cloves garlic, minced
• 1 T olive oil
• Juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

Rinse chickpeas thouroughly
Place all ingredients in a large mixing bowl and toss
Chill for at least 2 hours

For nutrient values:
264 calories
6g fats
0 g cholesterol
12 mg sodium
40 g carbs
11 g fiber
3 g sugar
13 g protein
4 mg iron