Spinach Artichoke Dip

Ingredients:

- 1 jar (12 oz) roasted sweet red peppers, or 1 diced red pepper
- 1 jar (6.5 oz) marinated quartered artichoke hearts

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 8 oz mozzarella cheese
- 6 oz shredded Asiago cheese
- 6 oz cream cheese, softened and cubed
- 4 oz crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil (or equivalent dried basil)
- 1/4 cup finely chopped red onion (or equivalent dried onion)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced

- assorted chips, crackers, and breads

Directions:

Drain peppers, reserving 1 tablespoon liquid. Chop peppers.

Drain artichokes, reserving 2 tablespoons liquid. Coarsely chop artichokes.

In a 3-quart slow cooker coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers. Stir in reserved pepper and artichoke liquids.

Cook, covered, on high setting for 2 hours, checking occasionally.

Stir dip, then cook, uncovered, for 30-60 minutes longer. Stir before serving with crackers, etc.

Pumpkin Cream Cheese Bars

Ingredients:

- 1 1/3 cups flour
- 1/4 cup sugar
- 1/2 cup packed brown sugar

- 3/4 cup cold butter, cubed

- 1 cup old-fashioned oats
- 1/2 cup chopped pecans

- 1 package (8 oz) cream cheese, softened and cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/2 cup sugar

- 1 can (15 oz) solid-pack pumpkin
- 1 teaspoon vanilla extract

- 3 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a small bowl, mix flour, 1/4 cup sugar, and brown sugar. Cut in butter until crumbly. Stir in oats and pecans.

Reserve 1 cup for topping. Press the remaining crumb mixture onto the bottom of the prepared pan. Bake for 15 minutes.

In a small bowl, beat the cream cheese, spices, and 1/2 cup sugar until smooth. Beat in the pumpkin and vanilla. Add the eggs; beat on low speed until just blended. Pour over warm crust; sprinkle with reserved crumb mixture.

Bake 20-25 minutes, or until a knife inserted near the center comes out clean and the filling is set. Cool on a wire rack. Serve immediately, or refrigerate within 2 hours.

Chocolate Chip Peanut Butter Muffins

Ingredients:

- 1 3/4 cups flour
- 2/3 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt

- 1 egg
- 3/4 cup milk (skim or 2%)
- 2/3 cup crunchy peanut butter
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract

- 2/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare muffin tins by greasing or lining with muffin papers.

In a large bowl, combine the flour, brown sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, peanut butter, oil, and vanilla.

Stir the moist ingredients into the dry ingredients, just until moistened. Fold in the chocolate chips.

Fill prepared muffin tins two-thirds full. For miniature muffins, bake for 15-17 minutes or until a toothpick comes out clean. For regular-sized muffins, bake for 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks.

Raspberry Chicken

Ingredients:

- 2-3 boneless skinless chicken breast halves
- 2 tablespoons flour

- 1 tablespoon butter
- 1/2 tablespoon canola oil

- 5-6 T chicken broth
- 6 T raspberry vinegar (or balsamic vinegar)

- 2 T heavy whipping cream

-1-2 drops red food coloring (optional)

- fresh raspberries

Directions:

Coat chicken with flour. Melt butter with oil in a large skillet. Brown chicken; turning once. Add broth and vinegar to the skillet.

Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until chicken juice runs clear.

Remove chicken to serving platter when cooked to 160 degrees. Add cream to skillet and warm. 

If it's kind of grey looking, perhaps because of the drippings getting extra brown or the vinegar being older or cloudy, adding red food coloring can really improve the appearance. Serve sauce with chicken. Garnish with fresh raspberries. 

Chicken and Dumplings

Ingredients:

- 4 cups chicken broth
- 1 cup water
- 2 tablespoons butter
- 2 teaspoons poultry seasoning or herbes de provence
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper

- 1 lb boneless skinless chicken breast

- 1 cup flour
- 3 cups milk

- 2 cups frozen peas and carrots (or frozen mixed vegetables)

- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter, softened
- 1 cup milk

Directions:

In a large pot (preferably a Dutch oven, as a large steel pot may get too hot) over medium heat, combine the first 10 ingredients. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite-sized pieces. Add to soup mixture. Stir to combine; cover.

In a sealable container, combine 1 cup flour with 3 cups milk. Seal tightly; shake vigorously to combine well to create a slurry. Slowly pour the slurry into the broth, stirring constantly. Add frozen vegetables; cover.

Combine the last 5 ingredients in a medium bowl. Mix well with a fork.

Remove cover from stew and stir well. Drop dumpling mixture into stew one tablespoon at a time.

Reduce heat to simmer. Cover; cook for 10 minutes.

Peanut Butter-Filled Chocolate Cookies

These are fun to make and oh-so-delicious, especially right out of the oven. Their flavor is reminiscent of peanut butter cups.

Ingredients:

- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup creamy peanut butter

- 1 teaspoon vanilla extract
- 1 large egg

- 3/4 cup crunchy peanut butter
- 3/4 cup powdered sugar

Directions:

Preheat oven to 375 degrees. Lightly grease two insulated cookie sheets.

To make the dough: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In another medium bowl, beat the white sugar, brown sugar, butter, and creamy peanut butter until light a fluffy. Add the vanilla and egg, beating until combined.

Stir the dry ingredients into the moist ingredients; blend well. Set aside.

To make the filling: In a small bowl, stir together the crunchy peanut butter and powdered sugar until smooth. Roll the filling into 32 equal-sized balls.

Roll the dough into 32 equal-sized balls. Flatten each ball of dough into a circle in your hand; place a smaller ball of filling into the center of the dough circle, then wrap the dough around the ball of filling to cover it completely.

Place each filled dough ball on the cookie sheet, 2 inches apart. Use the bottom of a large drinking glass to flatten each cookie to about 1/2" thick.

Bake for 7-8 minutes, or until cookies are set and you can smell the chocolate. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Roasted Pork with Vegetables

Ingredients:

- 2 pork tenderloins (3/4 lb each)

- 2 lb red potatoes, quartered
- 1 lb carrots, halved and cut into 2-inch pieces
- 1 medium onion, cut into wedges

- 1 tablespoon olive oil

- 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Preheat oven to 450 degrees.

Place the pork in a shallow roasting pan coated with cooking spray. Arrange the potatoes, carrots, and onion around the pork. Drizzle with oil.

Combine the seasonings. Sprinkle over meat and vegetables.

Bake, uncovered, for 25-35 minutes or until a meat thermometer reads 145 degrees and the vegetables are tender. Stir the vegetables occasionally.

Remove roast from oven; tent with foil. Let stand for 5 minutes before slicing.