Wednesday, February 27, 2008

Cheesy Spinach Lasagna

Cheesy Spinach Lasagna

Cheesy Spinach Lasagna

1 (12 ounce) package lasagna noodles
2 (8 ounce) packages cream cheese
2 Eggs
2 Cups shredded provolone cheese
½ Cup creamed cottage cheese
1 Dash garlic powder
2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) can mushrooms (if desired)

Directions:

• Preheat oven to 350 degrees F
• Bring a large pot of lightly salted water to a boil. Add the lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Cook spinach according to directions on package. Drain well.
• In a bowl beat the cream cheese on medium speed with an electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese and garlic powder.
• Add mushrooms to mixture if desired.
• Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach.
• Top with remaining lasagna noodles, spinach and cheese.
• Cover and bake in a preheated oven for 30 minutes or until heated through.

A nice touch to the serving dish is a couple sprigs of fresh herbs. Basil works well.

Wednesday, February 13, 2008

Marla’s Guacamole Dip

Marla's Avocado Dip

Avocado Dip

2 Avocados
1 clove minced garlic
1 chopped ripe tomato
1 small finely chopped onion
Juice from 1 lime
Salt and Pepper to your taste (sea salt works best)

Directions:
Peel and mash the avocados in a medium sized bowl. (You can use your serving bowl if you like for less cleanup)
Stir in the garlic, onions, tomato, lime juice and your salt and pepper.

Chill for 40 minutes to an hour. The longer you chill the better the flavors will meld.

A free recipe card is available by clicking HERE