CREAMY CHEESY DILL CAULIFLOWER

1 head (approximately 2 lb) cauliflower, cut into florets
3 tbsp light cream cheese, softened
1/2 tsp dill
3 tbsp grated Parmesan cheese

Place cauliflower in a saucepan and add enough water to cover.  Bring to a boil over medium-high heat and cook about 10 minutes until tender; drain.

Place drained cauliflower in a food processor and add the softened cream cheese that has been cut up.  Add the dill weed.  Process until smooth.

To serve, top with the Parmesan cheese.

Yield: 4 servings
Per serving: 100 calories, 5 g (3 sat.) fat, 9 g carbs, 7 g protein

Note:  This is a good substitution for mashed potatoes.

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped
2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.

Yield: 4 quesadillas

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix
2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

STUFFED MUSHROOMS

2 cups stuffing mix
1 cup hot water
16 (approx. 1 lb) large mushrooms
3 tbsp butter
1/2 small green bell pepper, chopped fine
1/2 small red or yellow bell pepper, chopped fine
2 tbsp butter, melted

Preheat broiler.

Combine the stuffing mix and the hot water in a medium bowl; cover and let stand for 5 minutes.

Remove mushroom stems and chop.

Melt the 3 tablespoons of butter in a large skillet and cook the mushroom caps until lightly browned.
Arrange in a shallow baking dish, cap side down.

Add the stems and the peppers to the skillet; cook, stirring until tender.  Stir the mixture into the stuffing mixture.  Spoon the stuffing into the mushroom caps and drizzle with the melted butter.

Broil, 5 to 7 inches from the heat, around 5 minutes until heated through.

EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing; perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

This dip is great served with assorted crackers and fresh veggies.

BRUNCH ARTICHOKE SQUARES

8 eggs
1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lighlyt beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes.  Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

QUICK AND EASY CINNAMON BISCUITS

3 tbsp cinnamon
2 cups granulated sugar
1/2 cup butter, melted
2 tubes (8-oz each) refrigerated biscuits

Preheat oven to 375 degrees.

Mix together cinnamon and sugar in a medium bowl.  Place the melted butter in a separate bowl and then separate the biscuits.  Dip the biscuits, one at a time into the melted butter and then into the cinnamon/sugar mixture.  Place on ungreased baking sheets and bake at 375 degrees for 12 to 15 minutes or until golden brown.

Yield: 20 biscuits