Hot Artichoke Dip

1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Raspberry Filled Cinnamon Muffins

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon cinnamon
1 egg, slightly beaten
2/3 cup low-fat buttermilk
1/4 cup butter, melted
1/4 cup seedless raspberry preserves
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 400 degrees F.

In bowl, mix first 5 ingredients; make a well in center.

Mix egg, buttermilk and butter. Pour into well, stirring until moistened.

Spoon 1 tablespoons of batter into each of 12 muffin cups coated with cooking spray or with a muffin cup liner inserted.

Spoon 1 teaspoon of preserves into center of each cup (do not spread). Top with remaining batter.

Combine sugar and cinnamon; sprinkle over muffins. Bake for 20 minutes or until muffins spring back when touched in center.

Remove muffins from pan; cool on wire rack.

Rice Pancakes

1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons granulated sugar
3/4 teaspoon salt
1 egg, beaten
3/4 cup milk
3 tablespoons melted butter
1/2 cup precooked rice

Add all ingredients except rice in blender; blend 2 minutes. Add rice and cook as for regular griddle cakes. These are delicious with honey.

Christmas Cherry Fudge

1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts

Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.

Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.

Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.

Chocolate Tweed Cake

From the kitchen of Kevin Taylor, the BBQ Guru

This is one I discovered during my early cooking endeavors. Notice the first ingredient…that’s right mashed potatoes! You must try this. It is very rich and you can’t tell it is made with potatoes. Truly one of my favorite desserts.

2 cups mashed potatoes
3/4 cup butter
2 1/4 cups granulated sugar
3 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 ounces unsweetened chocolate, grated

Preheat oven to 350 degrees F. Grease AND flour baking pan.

Beat together butter and sugar. Beat in potatoes (make sure they are cool) and eggs, one at a time. Mix flour, baking powder, salt, cream of tartar and all the spices. Add flour mixture and milk to potato mixture, alternating and blending after each. Stir in chocolate. Bake for 50 minutes. Let cool and glaze (dissolve 3 tablespoons water in 1 cup powdered sugar).