Cheese Pie

Ingredients:

8 eggs

1 cups milk

1 cup flour

**gluten free option: replace flour with 1/4 cup rice flour

1/2 tsp salt

3 cups shredded sharp cheddar cheese

1 tsp onion powder

1 Tbs snipped parsley black pepper to taste

Instructions: In mixing bowl, beat eggs and milk together. Add flour, salt onion powder, and pepper. Place shredded cheese evenly into bottom of large pie plate. Pour egg mixture over cheese into pie plate. Sprinkle with parsley Bake at 400 for 30-40 min.

Serving Suggestions: This tastes great served with tomato soup, and a green salad. For a Mexican twist, serve with tomato salsa and cilantro.

©2008

Crock Pot Lentil Soup

2 Tbs olive oil
1 med onion diced
1 cup carrots diced
1 cup celery diced
1/4 cup fresh parsley chopped
1 pkg dried lentils (rinsed)
3 cups water
3 cups vegetable broth
2 whole Bay Leaves (remove before serving)
1/2 tsp thyme
Salt and pepper to taste
Italian flavored bread crumbs (optional)
Parmesan Cheese

Place all ingredients (except for bread crumbs and parm cheese) in crock pot and let cook 3-4 hours. Pour into soup bowls, and top with Italian bread crumbs and parm cheese. Serve with Salad and fresh bread.
©2008

Perfect Pumpkin Muffins

My kids are always asking to make these!

Muffin Mix:
1 1/2 cup sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp allspice
3 1/2 cups flour (I use half white whole wheat)

Add:
4 eggs
1 stick of butter
1 lg can of pumpkin
1/2 cup milk
optional:
These taste soooo good by themselves, but they are also great with chocolate chips, dried cranberries, raisins, or apples!

Instructions:
Mix well.
Heat oven to 350.
Pour into Muffin tins(I use cupcake holders)
Bake for 25-30min.
Makes 24 delicious Muffins!
Serve by themselves, with butter, or cream cheese.
©2007

Best Macaroni and Cheese Ever!

(Serves six)

INGREDIENTS
• 3 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 Tsp dijon mustard
• 2 dashes tabasco sauce
• 1 pound extra sharp cheddar cheese, shredded
• 1 pound elbow macaroni
•½ cup parmesan cheese
•1/8 cup dried minced onion
• ½ cup Italian flavored breadcrumbs
• 1/8 tsp Salt

• 1/4 tsp black pepper
• Tbs fresh parsley chopped

DIRECTIONS
Boil Macaroni. Preheat oven to 375 degrees F. In a large pot melt butter and add flour to make a paste. Stirring constantly, add milk,Dijon, Tabasco, parm cheese, and minced onion. Cook mixture until it starts to thicken. Add cooked and drained macaroni. Remove from heat and add cheese, continuously mixing until cheese is melted. Place mixture in baking dish and top with Italian breadcrumbs. Sprinkle fresh parsley on top. Place in oven for 10 minutes or until golden brown.

Guacamole Dip

1 ripe avocado
1 Tbs lemon juice
2 Tbs sour cream
dash of salt and onion powder, and black pepper to taste

Blend ingredients together well. Serve with chips or your favorite Mexican dish. Garnish with a handful of freshly chopped cilantro.

Hot Spinach-Artichoke Party Dip

1 (10-ounce) package frozen chopped spinach
1 (13 3/4-ounce) can artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
4 oz low fat cream cheese
1 cup grated Parmesan/ Romano cheese
1 cup grated pepper jack cheese (or plain jack cheese if you like it milder)
**For a gluten free option, serve with corn chips
Preheat the oven to 350 degrees. Grease a casserole dish lightly with butter. Heat the spinach in a microwave oven on high for 5 minutes and drain extra liquid. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except ½ of the jack cheese in a large bowl. Stir well. Scrape into the casserole dish and sprinkle the remaining jack cheese on top. Bake for 30-40 minutes. Serve with small slices of fresh bread.
©2007

Tomato Salad

This also tastes great in sandwiches served on crusty Italian bread.

ingredients:
5 or 6 Roma tomatoes, sliced
small red onion, sliced thinly
8-10 oz log of fresh mozzarella, sliced
several basil leaves, torn into pieces
balsamic vinaigrette dressing

instructions:
layer ingredients on a serving plate, or individual salad plates, ending with basil and balsamic dressing.

Vegetarian Chili

This recipe works great in a crock pot too!

Ingredients:
In a large non stick pan or a crock pot, saute:
2 Tbs olive oil
1 medium onion chopped
1 diced green pepper
2 cloves garlic chopped
1 small can mushrooms (optional)

Add:
2 (19 ounce) cans dark red kidney beans
1 large can crushed tomatoes
1 pkg veggie burger crumbles (we like Morning Star brand, found in the freezer section of the grocery store)
1 small (14oz) can tomato sauce
1 tsp chili powder
1 Tbs sugar
sprinkle of oregano

Instructions:
Simmer altogether over low heat for 30 min. Serve with grated cheddar or parmesian cheese.
Optional: may be served over cooked elbow macaroni if desired.

Thanksgiving Stuffing

4 cups celery chopped
3 cups onions chopped
1 green pepper chopped
2 sticks of butter
2 cups vegetable broth
2 eggs
1 cup fresh parsley chopped
1 heaping Tbs. dried sage
1 loaf of Italian bread cubed
1 loaf whole wheat bread cubed
Salt, pepper to taste

Saute celery, onions, and pepper in butter in lg pot until tender. Add broth, sage, and parsley, salt, and black pepper. Stir in bread cubes, and eggs. Pour into 9x12 in casserole dish.
Bake at 350 for 50 min, or until lightly browned.

Veggie Wraps

Makes 10 servings
Ingredients:
10 flat bread (rectangle shaped) or

**For a gluten free option, substitute flatbread with corn tortillas
Ranch salad dressing
2 1/2 cups grated sharp cheddar cheese (also tastes great with feta, or provolone)
1/2 medium shredded cabbage
2 cups shredded cauliflower
2 cups shredded broccoli
4 carrots, shredded
1/3 cup fresh parsley, chopped fine
1/2 large onion, chopped fine
(Amounts are approximate, so just use what you have of each or adjust to # number of wraps if necessary)
Instructions:
Shred all veggies and mix together well. ( I use a food processor)
Lay one flat bread on a sheet of microwavable wax paper. Spread with 1- 2 tablespoons ranch dressing. Near one of the long ends, spoon a strip of veggie mixture. Maybe about 1/2 cup, then sprinkle about 1/4 cup grated cheese. (adjust amount to what will roll up easily) Roll as tight as possible then with the roll laying kitty corner on the wax paper begin rolling from one corner to the other. About half way in your rolling fold in ends of paper and continue to the end. Tape twice near the middle to hold paper in place, then cut the wrap in half between where you have taped it. Place 2 halves in a zip lock bag. These may be frozen then warmed in a toaster oven or microwave (20 seconds after thawing).