Read the article for a global perspective on parenting. Vanessa G., you will appreciate this!
Join us tomorrow from 9:15-11:30AM at Our Father Lutheran Church for friendship, conversation and insight into our “family mess” with guest speaker Debbie Maynard, marriage and family therapist. Child care is provided and your first meeting is free!
Recipe type: appetizer
16 oz low fat cottage cheese
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
8 slices bacon, cooked and crumbled (6 for the dip and 2 for the topping)
3 green onions, sliced (2 for the dip, 1 for the topping)
tortilla chips for dipping
Preheat your oven to 350 degrees
Set aside 2 slices of cooked and crumbled bacon and 1 sliced green onion to use as topping after the dip is baked
In a medium bowl, combine all of the ingredients
Spoon into a (1 or 1½ qt) glass baking dish and bake for 25-30 minutes (30 minutes was good for me)
Top with the reserved bacon and green onions and let sit 10 minutes before serving
Serve with tortilla chips
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Smashed Potatoes with Garlic and Herbs Recipe
Recipe created by Lynn Andriani
1 pound baby new potatoes, scrubbed
2 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. chopped herbs (you can use basil, thyme, rosemary or mint)
Salt and pepper, to taste
Preheat oven to 450°F.
Bring a large pot of salted water to boil, and add potatoes. Simmer 10 to 15 minutes, until just tender when pierced with a sharp knife, but not falling apart.
Drain potatoes and let cool for 5 minutes, then use your fist or the bottom of a sturdy juice glass to smash them lightly, so that they remain in one piece but the skin breaks. Transfer potatoes to a baking dish and drizzle with oil, salt and pepper, and roast for 30 to 45 minutes, until the edges start to turn golden and crispy.
Remove pan from oven, stir in garlic and herbs, and serve.