Recipes

After having my kitchen remodeled (and being without a "functioning" kitchen for only a mere week) I have had a little trouble keeping up with my menu planning. Actually I didn't get too off track but I am making another attempt at doing a better job of planning my meals at least weekly.

And since I've got food on the brain....I thought I'd post a couple recipes (both of them courtesy of my SIL Mary Kathryn).

Cheesy Spinach and Artichoke Dip (it's what I served at Kim's baby shower)
This is straight from kraftfoods.com but I will also tell you how I slightly modified it.

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 c. grated parmesan cheese
3/4 c. light mayo
1/2 c. shredded mozzarella cheese
1/2 tsp. garlic powder

Preheat oven to 350. Mix all ingredients; spoon into 9-inch quiche dish or pie plate. Bake 20 min. or until heated through. Serve with crackers, chips, or assorted cut-up fresh vegetables.

**By "modified" I simply mean that I was generous on the amounts of cheese that I added (the cheesier, the better, right?). And I used the fresh grated parmesan cheese (not the powdery stuff).


Here is a snack that my SIL introduced me to a couple of years ago. It is a favorite snack around here (and pretty good for you, too).
Peanut Butter Balls
1/4 c. honey
2/3 c. Natural Peanut Butter (I've used the unnatural kind, too)
1 3/4 c. oat flour (I blend whole/quick oats in my blender and measure 1 3/4 c. of the powdery stuff)
1/4 c. water
1/4 tsp. salt

Mix well, roll into bite size balls. Refrigerate and serve cool.

**I also LOVE that this recipe is made from food storage (another recent goal of mine is to get my pantry/food storage stocked again).