Spinach and Artichoke Dip

Even if you don't think you like spinach and artichoke dip, make it for someone who does and then try it. It is absolutely divine, and horribly addictive. So go try it, right now.
Also, I've made the "full fat" version, and its just as good.

2 c. grated mozzarella cheese, divided

1/2 c. fat free sour cream

1/4 c. grated Parmesan cheese, divided

1/4 tsp. black pepper

3 garlic cloves, finely minced

1 (14 oz.) can artichoke hearts, drained and chopped

1 (8 oz.) block Neufchatel

1 (8 oz.) block fat free cream cheese

1/2 a box of frozen chopped spinach, thawed, drained, and squeezed dry.

Tortilla chips or crackers

Preheat oven to 350. Combine 1 1/2 cups mozzarella, sour cream, 2 Tbsp. Parmesan cheese, pepper, garlic artichokes, Neufchatel, cream cheese, and spinach. Combine well. Spoon into a 1 1/2 qt. baking dish (I PAM mine to be on the safe side) Sprinkle with remaining mozzarella, and Parmesan cheeses. Bake at 350 for 30 minutes or till golden brown. Serve with chip or crackers.

Yield:5 1/2 cups

Garlic Romano Italian Bread

This bread is a meal in itself. I love it so! The loaves are kinda skinny, just to let you know.

1 pkg. (or 1 tbsp. bulk) active dry yeast

1 1/4 c. warm water (110-115)

2 Tbsp. sugar

1 tsp. salt

1 tsp. garlic salt

1/2 c. grated Romano cheese (Parmesan is a tasty substitute)

3- 3 1/2 c. all-purpose flour

Cornmeal for dusting

In a mixing bowl, dissolve yeast in water. Add sugar, salt, garlic salt, cheese, and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes ( I do all this in my kitchen aid). Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two 14 inch loaves. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. Brush loaves with water. Make 3 diagonal slashes with a sharp knife about 1/2" deep in each loaf. Fill a 9x13 pan with about 1 inch of water, and place on bottom baking rack in oven. (this part is important!)

Preheat to 400. Bake loaves for 20-25 minutes. Remove to wire racks to cool.

Makes 2 loaves.

Leftovers make great croutons!

Corn Chowder

Fall has been making an early appearance, so I decided to pull out an old favorite for dinner last night. This soup is so easy, and freezes and re-heats wonderfully. Mix up a batch for a nice cozy supper!

1 bacon strip

1medium onion, diced

1 (14 1/2 oz) can chicken broth ( I use 2 cups of water and 2 bouillon cubes)

2 cups water

2 large potatoes, peeled and diced ( I don't peel 'em, to much work)

1/2 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) whole kernel corn, drained ( I use frozen , and eyeball it)

1 c. milk, divided

1/4 c. all-purpose flour

In a 3 qt. saucepan, cook bacon until crisp. ( if you have will power, you will save and crumble the bacon as a garnish for the soup. If you're like me, you'll just eat the bacon) Saute onions in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes are tender. Add salt and pepper, mix well. Add corn and 3/4 c. milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and chives.

Serves 6