Spinach Dip:

Makes enough for about 6-8 people as an appetizer
4 ounces low fat cream cheese (room temperature)
1/2 cup non fat greek yogurt (or sour cream)
1/4 cup white wine
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese, divided
1 tsp salt
2 tsp minced garlic (3 cloves)
1/2 tsp black pepper
5 cups chopped fresh spinach
1 cup chopped artichoke hearts (canned or frozen- if using frozen, make sure they are thawed and drained)

Preheat oven to 400 degrees.

Using a hand mixer, mix the cream cheese, greek yogurt, white wine, salt, pepper and garlic. Add in the cheese (leave about 1/4 cup of parmesan to top the dip), then the spinach and artichokes. Mix just until combined then spoon into baking dish/dishes.

Bake for 30-40 minutes, until the top cheese is browned. You can stir it all together to make sure it is all mixed and creamy, or you can serve it as it.

Cheddar/Bacon Cheesecake Dip:

Ingredients
Crust
1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

Filling
24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

Topping
1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preparation
Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn't jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don't want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.

Pizza Pockets:

Makes 24 pockets

1 tablespoon olive oil
8 ounces Italian turkey sausage (I use sweet Italian sausage)
1 cup tightly-packed arugula (or 10 ounces frozen chopped spinach, drained and thawed)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce (or pizza sauce)

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Almond Toffee Oatmeal Cookies:

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 tsp almond extract
1/2 tsp salt (omit if using salted butter)
1 tsp baking powder
1 tsp baking soda
1 1/2 cups flour
1 1/2 cups oatmeal
3/4 cup toffee bits
3/4 cup sliced almonds

Preheat the oven to 375 degrees. Combine butter and sugar in mixing bowl. Beat until light and fluffy, about 2-3 minutes. Add in egg, vanilla, and almond extract. Beat until combined. Slowly add in the flour, baking powder and baking soda. Stir in the oats, toffee bits, and almonds.

Scoop dough into balls and place on a cookie sheet lined with parchment. Bake for 10-12 minutes. Allow to cool for three minutes on the cookie sheet. Move to a cooling rack.


Makes 4 dozen cookies

Rocky Road Cookies:

Rocky Road Cookies
(Printable Recipe)

1 cup butter, softened
1/2 cup granulated sugar
1 1/2 brown sugar, firmly packed
2 eggs
1 Tbsp vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup mini chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup mini marshmallows

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, sugars, eggs and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips, butterscotch chips, chopped pecans and mini marshmallows.

Scoop dough using medium cookie scoop and place on an parchment lined cookie sheet (make sure to use the parchment - the marshmallows melt and can stick to the pan). Bake 10-12 minutes - just until the edges are light brown. Allow the cookies to cool on the pan for 5 minutes. Remove to cooling rack.

Chocolate Pudding/ PB Cookies:

Chocolate, Peanut Butter and Marshmallow Pudding Cookies2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or line with a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transfering.

Picky Palate's Cookie's N Cream Cookies:

Bakery Style Cookies and Cream Cookies2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

15 whole Oreo Cookies, finely ground

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.