HOT SPINACH & ARTICHOKE DIP

6oz marinated artichoke hearts, drained and chopped
1 pkg frozen creamed spinach, thawed
1/4 c light mayo
1/4 c light sour cream
1 t garlic
1/2 c parmesan cheese

Preheat oven to 375* Stir together all ingredients. Pour into small baking dish and bake 20-25 min. Serve with pita chips, bread rounds, or crackers.

HOT PIZZA DIP

This is easy to make and the ingredients are usually on hand. It's a crowd pleaser with any group and will disappear fast.

8oz light cream cheese
2t Italian seasoning
8oz pizza sauce
1 c mozzarella, shredded (4oz)
3/4 c parmesan cheese

Preheat oven to 350* Spread cream cheese in a glass pie plate. Sprinkle with seasoning. Spread sauce over top. Sprinkle with cheese and bake 15-20 min. Serve with crackers or baguette slices.

PEACH AND MUSTARD GLAZED PORK TENDERLOINS (Betty Crocker)

This recipe is SO simple, yet has a rich complex flavor. This has become one of my husband's specialty dishes and he actually won a husband's cooking contest with it once!

1/2 c peach preserves
2T dijon mustard
2 t vegetable oil
1/2 t dried thyme
1/4 t salt
2 pork tenderloins

Mix marinade ingredients. Pour over pork in a ziploc bag and chill 1-8 hours. Preheat oven to 450* Remove pork and place in a glass pan. Bake uncovered 25-30 min (until internal temp reaches 155*). Heat remaining marinade on stovetop or in microwave to boiling for 1 min. Remove pork from oven and cover with foil. Let stand 10-15 min, brushing once with marinade. Cut into slices and pour marinade over top to serve.

HAM & SWISS PIE (Betty Crocker)

1 1/2 c cooked ham, diced
1 c swiss cheese, shredded (4oz)
1/4 c onion, chopped (green or other)
1/2 c Bisquick
1 c milk
salt & pepper
2 eggs
garnish with diced tomato if desired

Preheat oven to 400* Grease a pie plate. Sprinkle, ham, cheese, and onions. Beat Bisquick, milk, s&p, and eggs with a fork. Pour into pie plate. Bake 35-40 min. Let stand 5 min.

SAUTEED SCALLOP LINGUINE

I love to make this on nights when I have to eat solo. It's so fast and easy. (Just 4-5 scallops will do for one, just half the measurements of the other ingredients). You can make it Italian or Asian style.

1lb scallops (or less)
linguine, cooked

ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil

ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional

Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.

HOMEMADE SOFT PRETZELS (Susan Axtell)

1 pkg dry yeast
1 T sugar
1 1/2 c warm water
1t salt
4-5 c flour
1 egg
coarse salt

Preheat oven to 425* Dissolve yeast and sugar in water. Combine the dry ingredients and add yeast mixture. Knead 5-10 min. Roll into strips and make into any desired shape. Glaze with egg and sprinkle with coarse salt. Bake on an ungreased sheet for 15-18 min.

PUMPKIN TEA BREAD (Susan Axtell)

This recipe comes from a very gifted, blessed, patient, and inspiring soul who has taught 3 year olds for over 35 years.

3 eggs
3c sugar
3c flour
1 c oil
2c pumpkin puree
1t cinnamon
1t nutmeg
1t cloves
1 t baking powder
1 t baking soda
1/2 t salt

Combine the wet ingredients and beat. Add the dry ingredients until blended. Pour in a loaf pan and bake one hour.
Preheat oven to 350*