Cherry Cordial Cookies

These cookies were so fast, easy & tasty! I will definitely make them again if I can find the cherry chip cake mix (I haven't been able to find it here in Cleveland, but I found some in Idaho & brought it home with me :))

Cherry Cordial Cookies


1 Cherry Chip cake mix (the brand I found was Betty Crocker & it was at the Broulim's in Rigby)

1/2 C. butter, softened

2 eggs (I used egg beaters)

3 Tbsp. flour (I used whole wheat)

1 tsp. vanilla

2 C. milk chocolate chips (I used 1 to 1 1/2 C.)



Combine all ingredients, except chocolate chips. Mix well & then stir in chocolate chips. Scoop onto greased cookie sheet. Bake in preheated oven at 350 degrees for about 10 minutes. Makes 2 1/2 dozen cookies.





*FYI--the dough is quite sticky to work with, but the cookies turn out great!






recipe from Holly Davis

Aunt Nida's Chocolate Chip Cookies

I've always loved these chocolate chips cookies--they are so yummy & soft!

Aunt Nida's Chocolate Chip Cookies


2/3 C. butter, softened

2/3 C. Crisco

1 C. sugar

1 C. brown sugar

2 eggs (I used egg beaters)

3 C. flour

1 tsp. soda

1 tsp. salt (I used 1/2 tsp.)

2 C. milk chocolate chips

1 tsp. vanilla (recipe didn't call for it, but I added it)




Cream butter, Crisco, & sugars. Add in eggs & vanilla & beat until fluffy. Sift in dry ingredients & mix until just combined. Stir in chocolate chips. Scoop cookie dough onto greased cookie sheet and bake at 375 degrees for 7-10 minutes or until edges of cookies are lightly browned.






recipe from Ashley Jensen's Aunt Nida

Spinach Dip

I got this recipe from a good friend & it is SO GOOD! Thanks Kim :)

These are the artichoke hearts I bought. It was a large jar, so I just used half & saved the rest for later use.

This is the shredded Parmesan cheese I bought. I found it in the refrigerated section near the cheeses.

Spinach Dip

1 small pkg. (10 oz.) frozen spinach, thawed (I like Bird's Eye brand)

1 small jar (6 oz.) marinated artichoke hearts, drained

8 oz. cream cheese (I used the reduced fat)

8 oz. (1 C.) sour cream (I used the light/reduced fat)

1 cube butter (next time I will do less--probably 1/2 cube)

3/4 C. shredded Parmesan cheese (I used 1/2 C.)

8 oz. (1 C.) shredded Monterrey Jack or Mozzarella cheese (I used Mozzarella & only did 3/4 C.)

1/2 onion, diced

1/2 red pepper, diced (I didn't use this)



Saute red pepper & onion in butter for 3-5 minutes. Add the rest of the ingredients while mixing & blending well after each addition. Add ingredients in this order: spinach, cream cheese, sour cream, parmesan cheese, artichoke hearts. Remove from heat. Put in crockpot or oven-safe dish. Top with mozzarella cheese & melt in oven or microwave. I didn't need mine for a few hours, so I just kept it warm in the crockpot & it worked great!




Serve hot with bread, chips, or cold veggies. I like it best served with french bread.





recipe from Kim Utterback

Poppyseed Muffins

These were really good--we all loved them! I prefer to eat them when they are cooled, but they're good warm too.

Poppyseed Muffins

3 eggs (I used Egg Beaters)

1 1/8 C. vegetable oil (I do 3/4 of the amount unsweetened applesauce and 1/4 oil)

2 1/2 C. sugar (I used 3/4 C. honey)

1 1/2 Tbsp. poppyseed

1 1/2 tsp. vanilla

1 1/2 tsp. almond extract (I used 3 tsp.)

1 1/2 C. milk (I use skim)

3 C. flour (I used 2 C. whole wheat flour & 1 1/2 C. oatmeal)

1 1/2 tsp. baking powder

1 1/2 tsp. salt (I used 3/4 tsp.)




Combine all of the ingredients together (except the dry ingredients) and mix together. Sift in the dry ingredients & mix until just combined. The batter usually has quite a few lumps, so I like to break those up. Scoop into muffin tins (I fill them mostly full) & bake in a pre-heated oven at 350 degrees for approximately 20 minutes or until a toothpick inserted in center comes out clean.




*Makes 24 muffins.





recipe from me (I just made some adaptations to this Poppyseed Bundt Cake & Glaze recipe.)