Spinach Artichoke Dip ~ Heidi Allen

2 C grated Mozzarella cheese

½ C sour cream

½ C grated Parmesan cheese

dash of pepper

3 garlic cloves, crushed

1 (14 oz) can artichoke hearts, drained and chopped

2 blocks cream cheese, softened

2 C spinach, chopped

Combine 1 ½ C of the mozzarella, 2 Tbsp of the Parmesan, and all the other ingredients. Stir until well blended. Put in a 8x8 baking dish. Sprinkle the top with the remaining mozzarella and Parmesan. Bake at 350 for 45 minutes or until the entire top is golden brown and bubbly. Serve with tortilla chips or crackers.

Honey Lime Chicken Enchiladas ~ Nellie Thurston

1/2 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer).

2 (10 oz,) cans green enchilada sauce

1 c. half & half

flour tortillas

shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350° F. for 25-30 minutes. 

Roasted Asparagus and Tomato Penne Salad with Goat Cheese ~ Alissa Gardner

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved (I omit the olives)

2 cups baby arugula

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

Panera's Cream Cheese Potato Soup

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

½ cup sliced carrots

½ cup chopped celery

1/2 teaspoon seasoning salt

1/4 teaspoon white pepper

1/4 teaspoon ground red pepper

1 (8 ounce) packages cream cheese, cut into chunks

Directions

Combine broth, potatoes, onion, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

OR – put half the potatoes, some broth and cream cheese in blender.  Cool for a minute then puree and add back to pan. 

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts.

Best Cupcake Recipe (Mauri)

Filling-

Blend:

1 8 oz cream cheese (softened)

1 egg

1/3 c. sugar

1/8 tsp. salt

Stir in: 6 oz chocolate chips

Set aside.

Cupcakes-

2 c. water

2/3 c. oil

2 Tbsp vinegar

2 tsp. vanilla

3 c. flour

1/2 c. cocoa powder

2 tsp. soda

2 c. sugar

Mix liquids in one bowl and dry ingredients in a separate bowl. Then mix together until batter is lump free. Preheat oven to 350. Fill each cup (in muffin tin) 3/4 of the way with batter. Add 1 Tbsp. cream cheese filling on top.  Bake 25-30 minutes. Yields 2 dozen

**They are not pretty when they come out of the oven, so frosting them is a must! I used the Wilton chocolate buttercream recipe.**

Wilton Chocolate Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Makes

About 3 cups of icing.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Monster Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12 -ounce jar creamy peanut butter

1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Classic Pancakes

2 eggs, well beaten

½ cup milk

2 T cooking oil

¾ cup flour

2 tsp baking powder

½ t salt

½ t sugar

Beat together wet ingredients, add dry

(fork combine first) and stir with wire

whisk until well blended.