Healthier Hot Spinach and Artichoke Dip

Ingredients:


1 (8-ounce) package reduced fat cream cheese, softened
3/4 cup plain, nonfat Greek yogurt
2 cloves garlic, minced
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1 (14-ounce) can artichoke hearts,
drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain of excess liquid
1 1/4 cups mozzarella shredded cheese, divided
1/2 cup freshly grated Parmesan cheese
1 (4-ounce) can mild diced green chilies,
drained
1/4 teaspoon red pepper flakes


Directions:

  1. Heat oven to 400°F.
  2. In a large bowl, stir together the softened
    cream cheese, yogurt, garlic, salt, pepper,
    red pepper flakes, and onion powder until
    combined. Add the artichoke hearts,
    spinach, 1 cup of the mozzarella cheese,
    and green chilies and stir well.
  3. Transfer the dip mixture into a 1 1/2-2
    quart baking dish and sprinkle with the
    Parmesan cheese and remaining 1/4 cup
    of mozzarella cheese.
  4. Bake for 25-30 minutes, until hot and
    bubbly. Serve with chips, crackers, chunks
    of crusty bread, or veggies.

Pretzel Turtles

Ingredients:


20 grid pretzels
20 chocolate covered caramel candies
(like Rolos)
20 pecan halves


Directions:

  1. Preheat oven to 300°F (150°C).
  2. Arrange the pretzels in a single layer on
    a parchment lined cookie sheet. Place
    one chocolate covered caramel candy on
    each pretzel.
  3. Bake for 4 minutes. While the candy is
    warm, press a pecan half onto each candy
    covered pretzel. Cool completely before
    storing in an airtight container.

Cashew Butter Chocolate Chip Cookies

Ingredients:
1 egg
1/2 cup sugar
1 tsp baking soda
1 cup cashew butter
1 cup chocolate chips


Directions:

  1. Set oven to 350°F
  2. Whisk the egg and sugar together until
    well, blended. Beat in the baking soda and
    cashew butter and then fold in the chips.
  3. I use a 1 1/2 inch cookie scoop to scoop out balls of dough. Space them 2 inches apart on a parchment-lined baking sheet.
  4. Flatten the balls of dough just slightly with
    your fingers or a spreading knife.
  5. Bake for about 12-13 minutes. The
    cookies will puff up and just barely begin
    to get golden on the edges. They will look
    soft and a little underdone, but will firm
    up as they cool.
  6. Cool the cookies for a few minutes on the
    pan, then transfer to a rack.

Crustless Pumpkin Pie

Directions:

Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

Whisk together the sugar, spices, eggs, pumpkin and evaporated milk. Pour into pan or dish.

Bake as directed below or until knife inserted near center comes out clean.

Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Pan types:

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes

10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes

9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes

8-inch-square glass baking dish: 325º F; bake for 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes