Other recipes from Amber

Hot Spinach and Artichoke Dip

1 (10 oz.pkg) frozen spinach; thawed and excess water squeezed out
2 (13 3/4 oz. cans) artichoke hearts; water drained
1/2 cup mayo
1/2 cup sour cream
1 cup fresh grated parmesan
1 cup grated pepper jack or monterey jack cheese

Preheat oven 350 degrees, Grease casserole dish.
Coarsely chop artichoke hearts. Combine all ingredients except jack cheese. Put in casserole dish and sprinkle with jack cheese on top. Bake 30 mins.


Fruit Dip

1 pkg of cream cheese
1 container of fluff

Beat till light and airy with mixer on medium speed.


Chicken Lasagna Bake

1 pkg of chicken breast (pan seared or baked in oven) medium diced
1 zuccini medium diced
1 squash medium diced
1 can of tomato sauce
1 can diced tomatos
1/2 pkg of egg noodles
3 cloves garlic minced
1/2 onion julineed
1 green bell pepper medium diced
1/2 red bell pepper medium diced
5 leafs of fresh basil chiffoned
salt and pepper to taste (S and P)
1/2 to 1 cup of cottage cheese
1 cup mozzerella cheese
3 T. olive oil
8 to 10 sliced mushrooms

In hot sauce pan put olive oil, onions, green and red bell peppers, S and P saute till translucent. Add mushrooms, zuccini, squash, minced garlic, S and P. Add tomato sauce and diced tomatos let simmer and add S and P to taste. Cook egg noodles in Salt water until al dente ( to the tooth) 12 mins. Put noodles in casserole pan add chicken, vegetable sauce, basil, and cottage cheese. Stir until combined. Add mozzerella cheese on top bake at 325 until cheese is melted and serve.