Knorr Spinach Dip

I made this for a party and everyone raved about it. It's so easy and it looks great in a bread bowl.

1 pkg. 10 oz. baby spinach, chopped or 1 pkg. frozen chopped spinach, thawed and squeezed dry (very important to squeeze the spinach dry or it will be nasty. I put mine in a strainer to thaw and then squeeze it dry and dab it with paper towels just to make sure all the liquid is out)
1 16 oz. container of sour cream
1 cup of Mayonnaise
1 pkg. Knorr Vegetable recipe mix

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers; cucumbers, bread, grape tomatoes, celery, carrots, etc.

Tip: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with dip as a garnish.

Pork Chops Marsala (or chicken)

4 boneless pork loin chops, 1/2" thick (4 oz. each) trimmed of fat
3 tsp olive oil
1 pkg. (10 oz.) sliced cremini or white mushrooms
1/4 cup chopped onion
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme leaves
1 cup chicken broth
1/3 cup Marsala Wine (or cooking wine, but I prefer the wine because it has less salt.)

Evenly season the pork chops, on both sides with salt and pepper. In a skillet, heat 2 tsp oil on medium heat for 1 minute. Add chops and cook 6 minutes or until browned on the outside, turning over once. Transfer chops to a platter and keep warm.

In the same skillet, heat remaining oil for 1 minute. Add mushrooms, onion, and thyme; cook for 5 minutes or until mushrooms are browned and onions are softened. Add broth and wine to mushroom mixture; cook 2 minutes. Place chops back into the skillet and warm until you are ready to serve.

This is also great with chicken and goes wonderful with garlic mashed potatoes. It's one of my husbands favorite and mine too!!! My kids actually enjoy it a lot too. I got this recipe from a magazine that I ripped out and kept and now I am finally writing it down . It came with the nutritional information noted below.

Each serving about
23o calories, 29 g protein, 6 g carbohydrate, 9 g total fat, 2 saturated, 3 g fiber, 67 mg cholesterol, 460 mg sodium.

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 Tbs. butter, melted
24 ounces cream cheese, softened (3- 8oz pkg)
1 cup sugar
1 Tbs. cornstarch
1 Tbs. grated lime zest
3 eggs
2/3 cup key lime juice (lime juice works just as well)

Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up the sides of a 9 inch springform pan. Refrigerate.

In large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees F for 55 - 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to 3 days.

You can also freeze the cheese cake at this point. I freeze it in the springform pan and cover with suran wrap. Make sure you put parchment paper on the bottom of the cheesecake before you make it if you want to freeze it. It makes it easier to transfer and clean up too. After it's frozen take it from the pan and wrap it in suran wrap several times. You can freeze it up to 6 months in a deep freezer. No one would be the wiser.

Ham Fried Rice

4 eggs, lightly beaten
1 Tbs. olive oil
1 1/2 cups cold cooked rice
1 1/3 cups diced fully cooked ham
1 1/2 tsp. garlic powder
1/2 tsp. ground ginger
Dash of pepper
2 dashes of chili powder
1 Tbs. soy sauce

In small skillet, cook rice in oil over medium heat. Add ham, garlic powder, ginger, pepper and chili powder. Add eggs and cook through. Stir in soy sauce. Serve immediately.

I love to use this recipe when I have left over rice. It is so yummy and has the similar taste that Chinese restaurants have.

Quick Bean Soup

1 lb. sausage, cooked
1 can great northern beans, drained
1 can black beans, drained
1 can diced tomatoes, italian style (if you dont' have italian style, I add a 1/2 tsp of oregano)
6 cups beef broth
1 1/2 cup macaroni

Add everything in pot except beans. Bring to boil and cook until noodles are done- aprox. 10 minutes. Add beans and simmer for 10 minutes.

You can also cook in a crock pot on low starting at noon. I add everything except the noodles. 30-45 minutes prior to serving add noodles.

My kids love this recipe too. Its one of our favorite soups. It kind of has a taste of minestrone. YUM!!

Ghost Chili

1 lb. boneless skinless chicken breast, cubed
1 medium onion, diced
3-4 cloves of garlic (or 1 tsp garlic powder)
1 tbs. oil
2 cups chicken broth
1 4 oz. can diced green chilies
2 cans great northern beans, drained
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp white pepper (or black)
1/2 cup milk
1 cup sour cream

Heat oil in large pot over medium heat. Saute chicken, onion, and garlic until chicken is no longer pink. Add beans, chilies, spices, and enough chicken broth to just cover the chili. Cook over medium heat for 30 minutes. Then add milk and sour cream. Heat through and serve with a sprinkle of white cheese. If the chili is more like soup, add extra cheese to the pot to desired thickness.

You can also cook in a crock pot for half the day on low. 30 minutes prior to serving add milk and sour cream. My family LOVE this recipe. It's one of our favorites when it's cold outside.

Chicken Pot Pie (or turkey)

1/3 cup butter
1/3 cup flour
1/3 cup onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
1 cup carrots, sliced
1 cup potatoes, cubed
1 cup frozen peas
1 cup cooked chicken, diced
1 9 inch refrigerated pie crust (or use the recipe below for the crust.)

Melt butter in saucepan. Add flour, onion, salt, and pepper. Heat over medium heat until bubbly. Gradually add broth and milk. Heat stirring constantly until boiling. Boil and stir one minute. Set aside. Boil carrots and potatoes until crisp tender. Rinse peas in water until thawed. Combine vegetables and chicken in bottom of 8x8 pan. Top with pie crust. Cut slits in top of crust. Bake at 350 for 30 minutes or until crust is brown.

Optional Crust Recipe
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (optional)
2 TBS Margarine or butter, melted
2/3 cup milk
1 egg

Stir ingredients in medium bowl, using fork, until mixed. Pour over chicken mixture, and spread evenly.

This pot pie recipe came from a friend and then I found this crust recipe in the Gold Medal flour cookbook for children and the kids loved it. I thought it was an easier crust than making the pie crust from scratch.