Garlic Breath Dipping Oil

My kids would have licked the plate clean.

1 tsp. crushed red pepper (or less. I used less)

1 tsp. ground black pepper

1 tsp. oregano

1 tsp. rosemary

1 tsp. basil

1 tsp. parsley

1 tsp. garlic powder

1 tsp. minced garlic

1 tsp. kosher salt

1/4 cup or as needed/desired olive oil

Combine all and dip warm bread, or just lick the plate clean.

Mouse Traps

I'm not entirely sure how these got their name, but no matter, they are delightful for a simple lunch with some veggies and fruit, or would be just the thing with a bowl of tomato soup.

Best served warm, and they don't save all that great. Hmph, as if there would be any left to save anyhow.

1 C. flour (I would not go all whole wheat, they would be far to crumbly)

1 C. shredded cheddar cheese

1/2 C. soft butter

Dash of salt (if desired, I usually desire)

1/2 tsp. Worcestershire sauce

 

Combine all ingredients in a bowl and knead to form dough. (If its still seems to crumbly, add just the tiniest bit of water)Chill for half an hour. Shape into balls allowing 1 teaspoon per ball. Place on an ungreased cookie sheet 2 inches apart. Flatten with a fork. Bake at 350 for 12 minutes.

Microwave Potato Chips

Having had the recipe for nearly a year, I finally got around to trying these yesterday, intending to make enough to go with dinner. Well, what you see is all I made, when I realized it was going to take me longer than I thought. They were VERY good (beat store bought hands down), and worth the effort, so I want to make more when I have the time. 

3 medium red potatoes, scrubbed and sliced 1/16" thick (I used Idaho, and only cut up half)

1/4 c. olive oil

salt, and any other seasonings you are feeling adventurous with

Brush both sides of the potato, and arrange on a microwave safe plate that has been lined with 3 thickness's of paper towels. Sprinkle with salt, and microwave on high for 3 minutes. Turn, and microwave another 2-3 minutes (watch carefully- as you can see, mine are rather done.)

or until chips are dry and brittle. Repeat with remaining potatoes, etc. Let chips cool at least 1 minute before serving, store in an air tight container. Mmmmmm.

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

Super Easy Cheese Fondue

I craved this for about a month. My mom used to make it frequently for lunches when I was growing up, and eat is best eaten with homemade, wholewheat bread for the full, nostalgic affect. Its also better (in my opinion) to dip the bread, rather than pour the fondue over it, but dipping is not the easiest thing to photograph, when you are also the eater.)
I really don't like using convenience foods, but I will occasionally make exceptions. This also re-heats quite easily.
Super Easy Cheese Fondue
1 can cheddar cheese soup
1 clove garlic, minced (or a little more if you like)
4 oz. grated Swiss cheese
A small bit of butter
In a saucepan,over medium high heat, melt butter, and saute garlic for about 30 seconds. Stir in soup, then add Swiss cheese, stirring until melted, and dip is heated through. ( I like it hot. Warm is so-so.)
Serve with large cubes of crusty bread.

Boursin Cheese Spread

This spread will absolutely guarantee you rock star status at the next party you serve it at. It is fabulously wonderful, and easy to make, though be forwarned, it makes a TON!
Boursin Cheese Spread
2 -8oz, pkgs. softened cream cheese
1/2 C. softened, unsalted butter
2 garlic cloves, minced
1/4 tsp. pepper
1/4 tsp. chopped sweet basil
1 tsp. oregano
1/4 tsp. dill weed
1/2 tsp. salt
1/8 tsp. chives
1/8 tsp. parsley
(*all spices are dried)
Cream all ingredients together, and chill several hours before serving.
Serve with crackers, as stuffing for broiled mushrooms, or topping for baked potatoes. ( I actually mixed some in with eggs before cooking-very tasty).
NOTE: fresh herbs may be used instead of dry. Increase to 1 Tbsp. of each. This will keep in the refrigerator at least 2 weeks.