Artichoke Dip

1 c. real mayo
¾ c. sour cream
1 4 oz. can diced green chilies
1 14 oz. can artichoke bottoms
4 oz. bag parmesan cheese
¼ c. parmesan cheese
add a little garlic salt
-Bake @ 325 for 20-25 minutes in a 2 quart baking dish

Zucchini Bisque

• 1 medium onion, diced
• 1/2 cup butter or margarine
• 2 1/2 cups shredded zucchini
• 2 1/2 cups chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 cup light cream

DIRECTIONS

1. In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.

I added another 1 1/2 cups of zucchini and then took it out and set it aside after it had sauted. I then added it at the end so that the soup had a little substance instead of just creamy.

Spicy Garlic Lime Chicken

INGREDIENTS

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

DIRECTIONS

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

This recipe is sooo good and sooo easy. I didn't put in all the cayenne pepper that it called for because we don't like really spicy food and it turned out great.

Flourless Cake with Hard Chocolate Glaze

INGREDIENTS

• 8 (1 ounce) squares semisweet chocolate, chopped
• 1/2 cup butter
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan (spring form pan works the best).
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

HARD CHOCOLATE GLAZE

INGREDIENTS

• 1/2 cup unsalted butter
• 10 (1 ounce) squares semisweet chocolate

DIRECTIONS

1. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and poor over cake. Refrigerate until ready to serve (at least 2 hours). Keep leftovers in the fridge.
   

This is a delicious dense cake. For a different taste you can add 1/2 tsp mint extract to the chocolate glaze.

Pineapple Sirloin Kabobs

1 can (8oz) pineapple chunks
1/2 cup water
1/2 cup soy sauce
1 tsp garlic powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp paprika
1 pound boneless beef sirloin steak (cut into 1 inch pieces)
16 medium fresh mushrooms
1 large onion, cut into chunks
1 medium red pepper, cut into 1 inch pieces

Drain pineapple, reserving juice; refrigerate pineapple. In a large resealable bag, combine the water, soy sauce, garlic powder, salt, ginger, paprika, and the reserved pineapple juice; add steak. Seal bag and turn to coat; refrigerate at least 30 min. ( I like to do all day)
Drain and discard marinade. On skewers, alternately thread steak, mushrooms, onion, red pepper and pineapple. Grill.

Zesty Grilled Chicken

6 TBS white vinegar
3 TBS oil
2 TBS ketchup
2 tsp dried parsley flakes
1 1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp dried oregano
1/8 tsp hot pepper sauce
1/8 tsp Worcestershire sauce
1 bay leaf
4 boneless chicken breast halves

In a large resealabel plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally.
Drain and discard marinade. Grill chicken.