Appetizer: Spinach and Artichoke Dip
1 package 8 oz. of cream cheese (at room temp)
1 package 9 oz. canned artichokes (not marinated, drained)
1 cup (1 10 oz. package) frozen spinach
1/2 cup of mayonnaise
1/2 grated parmesan cheese
2 cloves garlic
6 large basil leaves
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1/4 cup of shredded mozzerella
1. Preheat the over to 375 degrees.
2. Grease a 2 quart baking dish.
3. In a food processor or with a mixer, combine the cream cheese, artichokes, spinach, mayo, parmesan, garlic, basil, salt, and pepper.
4. Spoon into the baking dish. Top with mozzerella.
5. Bake until bubbly and the top is golden brown, about 25-30 minutes.
6. Serve with crackers, pita chips, tortilla chips, or toasted rustic bread.
Main Course: Yummy Salmon with Olives and Lemon
1 medium yellow summer squash
1 medium zuchchini
2 plu tomatoes
3/4 cup of kalamata olives (pitted and coarsely chopped)
1/2 cup of loosely packed fresh parsley leaves (chopped)
2 tablespoons extra virgin olive oil
1 teaspoon of grated lemon peel
1 (1 pound skinless salmon filet, cut into two pieces)
1. Prepare grill. Turn on medium heat.
2. Trim end off yellow squash and zucchini. Peel the squash and zucchini with a vegetable peeler into long thin ribbons.
3. Tear two large pieces of foil.
4. Place each filet of salmon of piece of foil in the middle. Top with zucchini and squash ribbons, tomatoes, olives, parsley, olive oil, salt, pepper, and lemon on top of salmon.
5. Fold foil into packets.
6. Place foil packets on grill. Cook for about 12 minutes until salmon is pink and firm.
7. Be careful when opening packets as steam and juice is hot!
Dessert: Chocolate Oatmeal Cookies (NO BAKE)
2 cups sugar
1 stick of unsalted butter
3 cups of cocoa powder
1/2 cup of milk
1 teaspoon of vanilla extract
1/2 cup of peanut butter
2 1/2 cups of oatmeal
1. In a medium saucepan, combine sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar has fully dissolved.
2. Stir in the peanut butter.
3. Remove from heat and stir in the oatmeal. The mixture should be thick. Add another 1/2 cup of oatmeal if not thick enough.
4. Line a cookie sheet with parchment paper. Drop the mixture by heaping tablespoons onto the parchment paper. Allow to firm up at room temperature for about an hour.