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Tuesday, March 16, 2010

March Munchin Mamas Recipes

For March, the Munchin Mamas had a "green" theme. Food could either be green in color, organic, served in a green dish, etc. - it was all up to each participant. If you remember, I made a coconut-pistachio pie, but there was so many other delicious dishes there, too! Here are recipes for some of the others:

Green Pepper Dip
2 packages (8 oz) cream cheese
2 eggs
2 tablespoons sugar
2 tablespoons white vinegar
1 large green pepper (chopped into chunks about a quarter inch in size)
1 onion, chopped

  1. In a large bowl, beat cream cheese until softened. 
  2. In a medium saucepan, combine eggs, sugar and vinegar over medium heat until it thickens. 
  3. Pour over cream cheese and blend. 
  4. Stir in green peppers and onions. 
  5. Chill for at least 2 hours. Serve with crackers and/or pretzels.

Spinach Cheddar Bake

1 (10 ounce) package frozen chopped spinach, thawed and undrained
1/3 cup crushed saltine crackers (I used regular ritz crackers)
1 egg, beaten
1/2 teaspoon onion powder
salt to taste
1 cup shredded Cheddar cheese, divided

  1. In a bowl, combine the spinach, saltines, egg, onion powder and salt. 
  2. Stir in 1/2 cup cheese. 
  3. Transfer to a greased 2-cup baking dish; sprinkle with remaining cheese. 
  4. Bake, uncovered, at 350 degrees F for 30 minutes or until cheese is melted and bubbly.

Harvest Fluff Dip
1- 10 oz jar pumpkin butter (I got mine from Kitchen Kettle Village)
1- 8 oz container marshmallow creme
16 ounces cream cheese
Apples, pears, crackers, or ginger snaps for dipping (I used cinnamon-sugar Ritz crackers.)

  1. Blend cream cheese and marshmallow creme until smooth. 
  2. Add pumpkin butter and blend thoroughly. 
  3. Place in refrigerator to chill. Makes about 10-15 servings.

* More recipes from March's Munchin Mamas Club to come!!

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