Baked Salsa Dip

 
16 oz cream cheese, softened
2 lbs salsa
12 oz Monterey Jack cheese, shredded
Nachos, for dipping

Spread cream cheese in a 9”x13” pan. Cover with salsa. Sprinkle Monterey Jack cheese over salsa. Bake at 350° for 15 to 20 minutes, or until cheese is melted. Serve with Nachos.

Hint: Vary the taste and spiciness by using whatever salsa you like best. For a small group, cut the recipe in half and bake in a 9-inch pie plate or square dish.

Kid's cooking birthday party

"Thanks again - Caroline has been enjoying cooking for us out of your cookbook! The Greek Lemon soup was a big hit, and she made a shrimp stir-fry as my birthday dinner this year.!”

Leah D., Grafton, Massachusetts

Yogurt Pancakes

© "From Ellie's Kitchen to Yours"
 
1¼ C flour
1 T sugar
½ tsp salt, if desired
1 tsp baking powder
½ tsp baking soda
1¼ C plain yogurt or buttermilk
1 egg
2 T canola oil

Combine dry ingredients in a bowl. Add yogurt, egg and oil. Mix until just combined. Drop by tablespoons onto a slightly greased skillet and cook until tiny bubbles appear. Turn over and brown on the other side.

Yield: 14 pancakes

Hint: Leftovers may be frozen and reheated in the toaster oven. You may add 1 cup diced apples, cranberries, blueberries, etc. to the batter before cooking. These pancakes are both low cholesterol and low fat if you use nonfat yogurt, egg substitute or 2 egg whites instead of a whole egg.