Spinach and Artichoke Dip

2 cans Artichoke hearts drained and roughly chopped

1 small box of frozen spinach, cooked and squeezed dry

1 clove of garlic, minced

1 green onion diced

1/2 c mayo or Greek yogurt

1/2 c sour cream

1 c Parmesan cheese

1 c pepper jack cheese

Spray your casserole dish with non-stick spray.  In a bowl, mix all ingredients except pepper jack cheese, pour into casserole dish and top with pepper jack cheese. Bake at 350 for 30 minutes or until hot and bubbly. Serve with pita chips or tortilla chips.

***This came from Facebook - so I can't take credit.  The first time I made this I followed the directions, as this cools the cheese forms a crust on top that is hard to break through.  The second time I made this I added the cheese to the dish, it stayed cream and "dippable" even after it cooled.  I will continue to add the cheese to the dish.

WW Potato Soup for the Crockpot

I didn't mark where I got this from off  Facebook (sorry).  I made this soup this  summer for work and they scraped the crock-pot clean! This is a keeper and will be made again (actually was just requested - prompting this post)

1 26-30 oz frozen hash browns/Potatoes O'Brien/Country potatoes

2 cans chicken broth

1  can fat free cream of chicken soup

1/4 c chopped onion

1/4 tsp pepper

8 oz low-fat cream cheese

1 c milk

Add first 5 ingredients to crock-pot and cook on high for an hour.  Stir and then turn to low for another hour.  Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer.  Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish).  Makes 8-10 cup servings   WW Points+:  2 pt no garnish - 3.5 per cup with garnish.

OK, so once again I can't follow a recipe.  I added the hash browns to the broth, soup, and onion, and cooked until tender on the stovetop.  I used my immersion blender and "blended" a small amount.  Then I added the cream cheese and milk, I added this to the crock-pot the next day for work and it was hot when we were ready to eat!  

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Venus De Milo Soup

Got this from a friend so I don't know where credit goes -  but this is good!

1 ½ lb. ground hamburger                          
1 med onion
2 cans chicken broth                                  
4 c water
2 cans petite diced tomatoes (with juices)              
1 pkg onion soup
1 TBS Worcestershire sauce                
1 c Orzo pasta
16 oz bag mixed vegetables (corn, green beans, peas, carrots)
salt and pepper to taste                              
Grated Parmesan cheese
Brown hamburger with chopped onion in bottom of large stock pot. Add water, broth, tomatoes, onion soup, and mixed vegetables and simmer with cover for 1 hour. Add Worcestershire sauce and salt and pepper to taste. Cook the orzo separately for 9 minutes (al dente) and add to soup. Serve with Parmesan cheese on top and warm bread.  Serves 6-8

You need 60 ounces of liquid.  I used 5 cups beef broth,  2 cups chicken broth and 1/2 cup  water. I usually cook this in the evening for work the next day, and put it in the crock-pot.  I add the cooked orzo about 30 minutes before we want to eat.

Holiday Bacon Appetizers

1 pkg Club Crackers
1 lb Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Lay crackers (as many as you want) face up on a cookie sheet.  Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.  Place the bacon wrapped crackers onto a baking sheet that has a rack on it.  Place in a 250-degree oven for about 2 hours.

Ok, so these are the new favorite appetizer.  We tried Parmesan, Brown Sugar and Bleu cheese, Parmesan won hands down!  Also 1 package of bacon gave us 30 appetizers, (promise they will go fast).  One of the boys made these and used a Chipotle Cheddar and said they were just as good!  Go to Ree's page for step by step directions at The Pioneer Woman.   Ree says you can make these and freeze them, ours never got that far.