Spinach Artichoke Dip.

This is a very easy appetizer that is definitely a crowd pleaser. This was a recipe that I originally got from my Aunt Kathy. I have thoroughly enjoyed having it, as I whip it up and take it to Bible study or a party when I can't come up with another idea.

I don't actually have the recipe with me in our delightful apartment, so this is going off of memory. Here's hoping I don't steer you all in the wrong direction! :)

Start off by preheating your oven to 350*. Then, put one can of drained artichokes in your food processor. 

Add some sauteed spinach. The original recipe I have doesn't actually call for spinach, but I think it's a nice addition. I generally always have frozen spinach on hand, so I cook it long enough to thaw, then drain it. I'd say I end up with about a 1/2 cup of spinach.

Next, add one cup of grated (or in my case, shredded) parmesan cheese.

Then add one cup of mayonnaise. Trust me, it's good. Don't be scared of it.

Now add a good helping of black pepper (I like to add a small pinch of cayenne too... just because I can). 

And since I add the spinach, I also add a small pinch of nutmeg. It adds just a little extra depth of flavor. (I've heard that when cooking with spinach, nutmeg is always a good addition).

Next is the juice of half a lemon (or a whole one if the lemon isn't very juicy). 

Now turn that food processor on and let it whirl. (I typically pulse it a few times at first to get the processing started).

You will know it's ready to go once all of the ingredients are blended and you have no chunks. 

Pour the mixture into a baking dish. Don't worry about greasing the dish because the mayonnaise will have enough oil to keep it from sticking.

Spread the mixture evenly in the dish and bake until golden brown on top and bubbly around the sides, around 25-30 minutes.

I realized I forgot an "after" shot! Just envision a round baking dish with a nice, bubbly, lightly browned dip. Let the dip sit for 10-15 minutes to let everything set.

Serve the dip with an assortment of goodies: tortilla chips, pita chips, or crackers and sliced veggies.

Enjoy!

And just because I can't help it....

Oh that Lima Bean melts my heart!

Cottage Cheese Pancakes.

Cottage Cheese Pancakes. Sounds a little gross, right? Surprisingly, they are savory and delicious. The benefit of this recipe is it is high in protein and has hardly any flour. Before you write off this recipe, give it a try.

*Two things regarding this post: 1) Excuse the quality of photos - we only had my point and shoot camera and 2) we made a double batch so don't be confused by the amounts I tell you and what you see in the pics.

First off, get your ingredients together: a food processor (or blender if you don't have a processor), cottage cheese, eggs, flour, and oil (we use olive oil).

Add 8 oz. (1 cup) cottage cheese to the food processor. (Again, we made a double batch, so I added this whole carton - 16 oz.).

Crack three eggs in a separate bowl and add them to the food processor.

Here you can see we have a total of 6 eggs for our double batch.

Measure out three (3) tablespoons all-purpose flour and add to the cheese mixture.

Next, one tablespoon oil goes in to the bowl.

So there you have it... all of the ingredients ready to go! 

Ok now let's process this baby. You might start off with a couple of pulses just to slowly incorporate the flour, then let that thing whirl until you get a nice, smooth batter. Check it along the way to make sure it is incorporating well, scraping down the sides if needed. 

Done! See how it makes a smooth batter, free of any cottage cheese curds? At this point, you would never even know cottage cheese was the base of the batter. It looks just like traditional flour-based pancakes now.

Now get your griddle ready. We have an electric griddle, but you could always use a large skillet on the stove. Set the griddle to around 325 to 350 degrees. If you're using a skillet, set the heat to medium. Also have a ladle, a spatula, and butter ready to go.

Pops, "Pancake Flipper Extraordinaire," will be showing you how the pancake making process is done from here. First, ladle your batter up and pour it on the griddle.

Unlike a traditional flour-based pancake that only takes a minute or two to cook on each side, these pancakes take a little longer to cook. Between cooking the egg thoroughly and setting the cheese, you should expect the pancakes to take about 3-4 minutes on the first side and about 2-3 minutes for the second side. If the heat is too high and the pancake needs to be flipped before it is thoroughly cooked, it will end up too gooey. So it's better to lower the heat a bit to prevent the sides from burning before the inside of the pancake is done. 

When the pancakes are ready to flip, you should be able to identify a few signs: 1) the side cooking should be golden brown, 2) there should be lots of bubbles in the pancake, and 3) the rim of the pancake will start to have a slightly hardened look and the color of the edge will get a little darker (see below).

Get your spatula and flip the pancakes. Let them cook on the flipped side for another 2-3 minutes.

Now this step is optional, but we like to add a pat of butter to each pancake once we flip them.

One tricky thing about preparing pancakes (and french toast) is that you have to cook in batches so you either have to eat at different times so the pancakes don't get cold or you wait to serve them at the same time and then people have to eat cold, soggy pancakes. To prevent this, place the cooked pancakes on a baking sheet in a single layer in a 200 degree oven. They will stay steamy hot without overcooking or getting soggy. Then you can enjoy your meal together once all of the pancakes are cooked!

We like to serve the pancakes with some yummy sides like sausage and bacon... nitrate free, of course. ;)

Pour a little maple syrup (or honey) on the pancakes.

And finally (also optional), top with your fruit of choice. These are blueberries Mom and I picked this summer and froze to enjoy throughout the year. Yum!

Now enjoy... and yes, I ate all six!

Then let your parents clean up while the dogs beg. :)

Ok there you have it folks - cottage cheese pancakes! Try 'em, you'll love 'em. 

Cottage Cheese Pancakes

8 oz. (1 cup) cottage cheese

3 large eggs

3 tablespoons all-purpose flour

1 tablespoon oil

Place all ingredients in a food processor or blender and process/blend until you have a smooth batter. Heat griddle or skillet to 325-350 degrees or medium heat. Pour batter into individual rounds and cook until golden brown and bubbly, 3-4 minutes. Flip pancakes and cook on the other side for an additional 2-3 minutes, until thoroughly cooked through. Top with a little pat of butter then serve hot with syrup and fruit. 

Enjoy!!

Crispy Rice Snacks.

This is a tasty treat that is simple to make and guilt-free eating.

Add peanut butter (or your nut butter of choice... I love using almond butter, but when making for a crowd I use peanut butter to save on cost) to a mixing bowl.

To the nut butter, add honey. *Be sure to spray your measuring cup with oil first to prevent the honey from sticking.

 Combine the two together.

Toss in your chopped nuts of choice - I typically always go for pecans.

 Add a half teaspoon of cinnamon and vanilla.

 Stir to combine.

 Now measure out 2 cups of crispy rice cereal and pour it in the mixing bowl.

 Gently stir to combine.

Scoop out some of the mixture and shape into a walnut sized ball. It helps to dab your hands in water to keep the mixture from sticking to your hands too much.

 Place on wax/parchment paper or an oiled pan.

I like to roll the rice balls in coconut for a little more taste.

 

Let the snacks sit for just a little while to harden up a bit then serve. I prefer to store them in the fridge.

Crispy Rice Snacks

1/2 c. crunchy peanut butter (or any other nut butter you prefer)

1/2 c. honey

1/2 c. chopped nuts (I prefer pecans)

1/2 tsp. cinnamon

1/2 tsp. vanilla

2 c. rice cereal (use brown rice cereal for some added nutrients)

Mix nut butter, honey, nuts, cinnamon, and vanilla together in a bowl. Add rice cereal and stir gently until the cereal is well coated.

Place a dish of water near the mixing bowl. Using slightly wet hands, form the mixture into walnut size balls and place them on a lightly oiled dish or wax paper. 

If you like, try rolling the balls in coconut or chopped nuts. Also, try adding your favorite dried fruit to the mixture or even some mini-chocolate chips. :)

Enjoy!