Artichoke Spinach Dip

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

From allrecipes.com followed the recipe exactly

Jalapeno Popper Tarts

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
2 (15 count) mini fillo shells

DIRECTIONS
In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
Fill fillo shells.

Bake according to fillo shell directions (example: 350 for 8 min)

Total time=less than 30 min

Food Tag

Heidi sent this food tag to me so here it goes.
Rules: 1. Link to your tagger and post these rules. 2. Share 5 facts about yourself 3. Tag 5 people at the end of your post and list their names (linking to them). 4. Let them know they've been tagged by leaving a comment at their blogs.

My Facts:
1) I eat the entire time I'm cooking. I rarely eat the finished product.
2) I do not consider sushi or any other raw "food" to be food. It's just weird. I'm not a bear catching salmon out of a river!
3) It's a hit or miss thing with me. Luckily Dan will eat just about anything
4) I hate cookbooks. Magazines are better.
5) My biggest accomplishment: Dan's mom (a super cook) saying the cheesecake I made for Christmas was the best she had ever tasted. I have arrived!! Please read #5 again :)

Okay, I don't know anyone besides Heidi and Anne who have recipe blogs so I'm going to remind Anne that Heidi tagged her :) :)

Creamy Roasted Red Pepper Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons sesame seed oil

1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

1 brick cream cheese, room temp

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, oil, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Add cream cheese and continue to blend. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Reciped suggested by Karen Riggs

This is a modified version of spiced sweet roasted red pepper hummus

Crab Quiche Squares

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 eggs
2 (6-oz.) cans crabmeat, drained, flaked
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
Dash salt
Dash pepper



DIRECTIONS
1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal.
2. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
3. Bake at 350°F. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares.



Another great recipe from Pillsbury.com

Bacon Water Chestnut Wraps

INGREDIENTS
2 (8 ounce) cans water chestnuts
1 pound sliced bacon, cut in half
1/2 cup mayonnaise
1 cup packed light brown sugar
1/2 cup tomato-based chili sauce

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking

dish. (can secure with water soaked toothpicks)
3. Bake in the preheated oven for 45 minutes (on a wire rack with pan under to collect grease),

or until bacon is crisp and cooked through. Drain off the grease.

4. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce;

pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

5. Place toothpicks in each wrap and serve warm

Recipe from allrecipes.com, click to read reviews and hints

Spicy Bean Salsa

INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1 avocado chopped

DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, avocados, and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Recipe from Allrecipes.com