Vegetarian
Page 17
Submitted by: Jenn
Sure to be a party favorite. When I am making this for a party, i usually put it in a small crock pot and turn it on when the guests arrive. Best served with pita, tortilla chips or even veggies.
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup Parmigiano-Reggiano 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
- Preheat oven to 350 degrees F
- Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise,Parmigiano-Reggiano 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.
Published: Tuesday, August 9th, 2011
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This is a perfect fall or winter soup. It can easily be made vegetarian just by substituting vegetable broth.
- 2 tsp olive oil
- 1 cup onion. diced
- 1 cup celery, diced
- 6 cups chicken broth
- 1 cup milk
- 3 cups potatoes, cubed
- 8 ounces shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp dry mustard
- In a fry pan saute onions and celery in olive oil until tender.
- Boil potatoes until soft. Drain and return to pot.
- Add celery and onion mixture, broth, and milk. Bring to a simmer.
- Blend with an emersion blender until smooth
- Add cheese, salt, white pepper, and dry mustard. Stir until combined and cheese is melted.
Published: Sunday, August 7th, 2011
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Submitted by: Corin
- 1/4 lb brussel sprouts
- olive oil
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 package 3 cheese tortellini
- 1/2 tomato, diced
- 1/2 stick unsalted butter
- 1 tsp lemon juice
- salt and pepper
- shredded parmesan
- Preheat oven to 400.
- Cut brussel sprouts into 3rds. Layer on cookie sheet. Drizzle with olive oil, garlic and sea salt. Toss together. Cook for 10 minutes or until golden brown.
- Cook tortellini according to package directions.
- In small saucepan, melt butter and simmer for 5 minutes or until you see golden brown flecks. Immediately remove from heat and add tomatoes, lemon juice and salt and pepper to taste.
- Toss sauce together with tortellini and brussel sprouts. Garnish with parmesan cheese.
Published: Wednesday, August 3rd, 2011
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Submitted by: Lyndsay
This is a delicious sweet treat as coffee cake or as a dessert. Another variation is to add nuts to it when you add the cinnamon sugar mixture.
- 1 box yellow cake mix
- 1 small instant vanilla pudding mix
- 3/4 cup oil
- 1 tsp vanilla
- 4 eggs
- 1 cup sugar
- 2 Tbsp cinnamon
- 1 can cake frosting
- 1 tsp almond extract
- Preheat oven to 350
- Grease bundt pan
- Mix together cake mix, pudding mix, oil, vanilla and eggs.
- Mix together cinnamon and sugar in separate bowl
- Pour in 1/3 of the cake batter into the bundt pan.
- Sprinkle with cinnamon sugar mixture.
- Repeat. (Cinnamon sugar mixture should NOT be on the top of the cake)
- Bake at 350 for 50-55 minutes.
- Soften frosting for about 20 seconds in microwave. Mix together frosting and almond extract.
- Remove cake from bundt pan and drizzle with frosting.
- Let cool.
Published: Friday, July 29th, 2011
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