Spinach Parmesan.

2 packs frozen spinach (Thaw and Drain)
1 onion chopped (medium)
1 clove garlic (minced)
1 stick butter
8oz. cream cheese
1/2c. parmesan cheese (shredded or grated)
1/2c. cheddar (or other fav. cheese)
salt, pepper, cayenne (to taste)

Melt butter over medium heat, then saute onions & garlic for about five minutes. Add spinach and combine well. Add cream cheese and parmesan cheese. Once melted add salt, pepper, cayenne. Transfer to glass casserole dish with rest of cheese on top. Bake 30 minutes.

This is excellent as a dip or as topping for grilled chicken.

Quesadilla Loaves

This recipe is from Quick Loaves by Jean Anderson. Truthfully, the book was bought in a frenzy of buying bread books. Never did I expect that the first dish from the book would be in the "Meatless Loaves" section.

Our 10-year-old chef-hopeful announced that this dish would benefit from the addition of refried beans. We served them as a side, but I suspect she is correct about layering them into the loaf itself.

Quesadilla Loaves

Makes 8 appetizer or 4 main dish servings.

One 9-ounce package 6-inch tortillas (I used white corn)
2 cups coarsely shredded jalapeno jack cheese
3/4 cup fresh or frozen corn kernels, thawed
One 16 ounce jar salsa
1 medium firm-ripe Haas avocado, peeled, pitted, and thinly sliced
Sour cream (optional, for serving)

1. Preheat oven to 450F. Generously grease two 12x15 inch sheets of aluminum foil.
2. On one sheet of foil, layer 1 tortilla, 1/3 cup cheese, 2 tablespoons corn, a second tortilla, 3 tablespoons salsa, and 1/4 of the avocado. Repeat once and then top with another tortilla, another layer each of cheese and corn. Top with a final tortilla. Set the loaf aside, unwrapped. Make a second loaf exactly the same way, then spoon half of the remaining salsa over each loaf.
3. Tightly wrap each loaf in the foil, then place the loaves on a jelly-roll pan and bake in the lower third of the oven for 20 minutes.
4. Gently unwrap each loaf (beware of the steam!), quarter, and serve with sour cream.

Cheesy Black Bean Mash.

Cheesy Black Bean Mash
from Southern Living

This delicious side dish can also be served as a dip with tortilla chips.

2 (15-oz.) cans black beans, rinsed and drained
1/4 cup vegetable broth
1 small onion, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1 cup (4 oz.) shredded Mexican four-cheese blend

Process beans and broth in a food processor 10 to 15 seconds or until smooth. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. Stir in cheese until melted. Serve immediately.

Bean Dip.

Bean Dip
from Scotty

2 cans Rotel
2 cans Black Eye Peas
2 cups frozen white corn
4 green onions chopped
2 small cloves garlic
1 t parsley
1 bottle Itallian dressing...Scotty uses reduced fat Newman’s Own balsamic

(You don't have use the reduced fat version, but the Newman's Own is a MUST.)