Artichoke Dip

2 8-oz. packages cream cheese (light works great), softened

1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped

6-7 cloves garlic, minced

Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Broccoli Salad

4 C Broccoli - washed and cut right to the flowerets

Half of a small red onion (more or less to taste)

Some Grated Parmesan cheese

3/4 C Chopped, Cooked, Cooled Bacon

Dressing:

1 C Mayonnaise

1 t Sugar

2 T vinegar

Instructions:

Mix and refrigerate lol :)

New England Clam Chowder

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

*I got this recipe from Julie Johnson, my home school mom friend that I met in Moab. She and her hubby do a big dinner at their house every Friday night for whoever wants to come. This is the soup she made the first night the kids and I went. =)

Pilsner Parmesan Potatoes

4 pounds Yukon gold potatoes, peeled and thinly sliced
1 C chopped onion
1 bottle (12 oz) pilsner beer
1 C grated Parmesan cheese
1/2 C whipping cream
1 T flour
1 t paprika
Salt and pepper

Preheat oven to 350*. Grease 13 X 9 inch baking dish. Place potato slices in dish. Sprinkle with onion.

Combine beer, cheese, cream, flour, paprika, salt and pepper in a medium bowl. Pour over potato mixture; stir gently to coat potato slices evenly.

Cover baking dish with foil; bake 30 minutes. Remove foil; bake 15 to 20 minutes or until potatoes are golden brown and bubbly. Let stand 15 minutes before serving.

Tipsy Chicken Wraps

1 T dark sesame oil
1 pound ground chicken
8 ounces firm tofu, diced
1/2 red bell pepper, diced
3 green onions, sliced
1 T minced fresh ginger
2 garlic cloves, minced
1/2 C Asian beer
1/3 C hoisin sauce
1 t hot chili paste
1/2 C chopped peanuts
2 heads Boston lettuce
Whole fresh chives

Heat oil in large skillet over medium heat. Brown chicken, stirring to break up meat. Drain fat. Add tofu, bell pepper, green onions, ginger and garlic, cook and stir until green onions are softened. Add beer, hoisin sauce, and chili paste; cook until heated through. Stir in peanuts.

Place spoonful of chicken mixture in center of each lettuce leaf. Roll up ao enclose filling. Wrap chives around filled leaves and tie to secure.

Makes about 20 wraps.

Spiced Beer Fondue

1 bottle (12 oz) light colored beer, such as ale or lager
2 C shredded Gruyere cheese
1 C shredded Cheddar cheese
2 T flour
1 t coarse grain mustard
Salt and Pepper

Bring beer to a boil in a medium saucepan; simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

Toss cheeses with flour in medium bowl. Gradually add cheese mixture to beer, stirring constantly. Add mustard, salt and pepper. Cook, stirring constantly, until cheeses are melted. Transfer to fondue pot over low heat.