Artichoke and spinach: a dynamic duo

I love this artichoke-spinach lasagna. Joe says it is a delightful little jaunt through Italy. (Never mind that he's never been to Italy.) I don't even know that it really tastes Italian, other than its being lasagna. We love the twist on the traditional dish, though.

THE RECIPE:

2 jars alfredo sauce
1/4 c. milk
1 1/2 tsp. oregano
3 c. chopped cooked chicken
1 14-ounce can artichoke hearts, drained and chopped
1/4 c. chopped onion
1/2 c. chopped red pepper (optional)
1 garlic clove, pressed
3 c. shredded mozzarella cheese
1 c. shredded Swiss cheese
10 lasagna noodles
2 handfuls fresh spinach

Preheat oven to 375 degrees. Cook noodles according to package directions; be sure not to overcook. In small bowl, whisk together sauce, milk and oregano. In large bowl, combine chicken, artichokes, onion, pepper, garlic and cheeses. Spread 2/3 cup sauce over bottom of 9 x 13 pan. Top with half of noodles, overlapping to fit. Layer half of spinach over noodles and top with half of chicken mixture. Repeat layers, starting and ending with sauce. Cover and bake 45 minutes. Remove foil and bake 10 to 15 minutes more.

One-dish fiesta

Tamale pie casserole is a twist on the Mexican food we're used to making. It's tasty and easy to make.

THE RECIPE:

3/4 c. cornmeal
1 egg
1 1/2 c. milk
1 lb. ground beef
1 Tbsp. mild taco seasoning (more or less)
1/2 c. chopped onion (optional)
1 small can enchilada sauce
1 c. chunky mild salsa
2 Roma tomatoes, chopped
1 can corn, drained
1 can sliced olives, drained
1 1/2 c. grated cheese
Chopped green onions (optional)

Preheat oven to 350 degrees. Combine cornmeal, egg and milk, then set aside. Brown ground beef sprinkled with taco seasoning in large skillet, then drain fat. Add onion, enchilada sauce, salsa, tomatoes, corn and olives. Simmer over medium heat for five minutes. Pour into 9 x 13 pan, then mix in cornmeal batter. Bake about 50 minutes. Sprinkle with cheese and green onions, and bake until cheese is melted.

Potato power

This recipe for potato and ham casserole is really great. Our favorite way to make it is with leftover spiral-sliced brown sugar ham -- you know, after Easter or Christmas or something. (Easter is coming up, so plan on making this.) It's really a winner. Tonight we just made it with thinly pre-sliced ham. It has a really simple flavor, but everyone seems to enjoy it.

THE RECIPE:

8 russet potatoes (small to medium, like the ones in the bags),
scrubbed and sliced
24 thin slices of ham or a bunch of leftover holiday ham
1 stick butter
1/2 c. flour
1 1/2 tsp. salt
4 1/2 c. milk
Pepper to taste
16 oz. frozen peas (optional)

Preheat oven to 400 degrees. In saucepan, melt butter. Stir in flour, salt and pepper. Add milk. Cook over medium heat, stirring frequently, until thick and bubbly. In 9 x 13 pan, layer potatoes, ham, peas and sauce. You should be able to repeat the layers once or twice. Bake, covered, for one hour.

Peter Piper's pick

This recipe is a unique twist on stuffed peppers. It's chock full of vegetables and color. It's as pleasing to look at as it is to taste. And it's healthy and easy to prepare.


THE RECIPE:

6 large bell peppers (any color or a mix), washed
1 c. instant brown rice, uncooked
1 c. water or chicken broth
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, drained
1/2 c. frozen peas
1 10-ounce jar Classico sun-dried tomato pesto
Shredded cheese

Preheat oven to 400 degrees. Bring water/broth to boil in saucepan. Add rice, cover and reduce heat to simmer. Meanwhile, slice around tops of peppers, then scoop out seeds and membranes. When rice is cooked, add beans, corn peas and pesto. Mix thoroughly. Stuff peppers with mixture. Place in oven-safe dish and cover with lid or foil. Cook for 45 minutes to an hour, depending on how thick and stiff your peppers started out. The result should be a pepper that slices easily with a butter knife. Top individual servings with shredded cheese.

Get out the milk

These oatmeal chocolate chip cookies have a little spice, which makes them different from your everyday chocolate chip cookies. They're tasty, and you can't go wrong with oatmeal.

THE RECIPE:

3/4 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
2 c. rolled oats
1 1/4 c. chocolate chips

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, soda and spices. Beat until combined. Beat in eggs and vanilla. Add flour. Stir in oats and chocolate chips. Spoon dough onto ungreased cookie sheets, and bake at 375 degrees for 8 to 10 minutes. Makes about 60 cookies.

Somebody stop me

Our recipe for bacon-wrapped smokies absolutely rocks. These babies are so addicting. I simply cannot stop eating them, no matter how full I am. A lot of people make them with barbecue sauce, but that just won't do for us. A simple mixture of ketchup and brown sugar gives the smokies just the right zip. We have never had a bad review. In fact, we have never had a less-than-glorious review. Try them.


THE RECIPE:

1 16-ounce pkg. cocktail smokies
1 16-ounce pkg. bacon (sliced into thirds)
3/4 c. brown sugar
3/4 c. ketchup
Toothpicks

Wrap each sausage in bacon and secure with toothpick. Place on foiled cookie sheet (be sure your cookie sheet has edges to catch the grease). Cook at 375 degrees for 15 minutes. Meanwhile, mix brown sugar and ketchup. Remove smokies from oven and coat with sauce. Bake at 400 degrees until bacon is cooked and crispy on edges. Divine. Absolutely divine.

Comforting food

As in, it's nice to eat food that comforts you the day after you made food you didn't like.

And that's what brings us to mac 'n' cheese. But this isn't just any mac 'n' cheese. This is Chuck's Favorite Mac and Cheese. Who is Chuck? We may never know. But at least we know his favorite mac recipe.

Marie whipped this little number up from a recipe we stumbled upon at allrecipes.com. I think we each polished off two bowls of the stuff, possibly more because three-quarters of the pan is gone.

I added a dash of salt to mine.

THE RECIPE:

8 ounces elbow macaroni, cooked and drained
8 ounces sharp cheddar cheese, shredded
12 ounces cottage cheese
8 ounces sour cream
1/4 c. grated Parmesan
Salt and pepper to taste
1 c. dry bread crumbs
1/4 c. melted butter

Preheat oven to 350 degrees. In 9x13 baking dish, stir together noodles, cheeses, sour cream and salt and pepper. In small bowl, mix bread crumbs and butter. Sprinkle over noodle mixture. Bake 30 to 35 minutes, uncovered, or until top is golden.