Popeye’s Favorite After School Treat

What You Need:

 

3 eggs, lightly beaten

1 C Parmesan cheese

4 scallions, chopped fine

1 stick margarine, melted

2 C herb stuffing mix

2 (10 oz) pkg. frozen spinach, thawed, squeezed and chopped

 

How to Make It:

 

Place the eggs in a large mixing bowl.

Add the cheese, scallions and margarine.

Crush the stuffing until it is very fine.

Add the stuffing to the mixture.

Add the spinach and stir to combine.

Preheat oven to 350 degrees.

Dampen your hands with a little water and shape the spinach mixture into 2 inch balls.

Place the balls on an ungreased cookie sheet.

Bake for 25 minutes.

Remove and allow to cool slightly before serving.

 

These can be made and frozen for up to 2 weeks before baking.  Serve them with a side of sour cream or ranch dressing for dipping. 

The Great Pumpkin Spread

What You Need:

 

1 (15 oz) can prepared pumpkin

1 tsp. cinnamon

¼ C pecans, finely chopped

1 (4 oz) pkg. cream cheese, softened

Graham crackers

 

How to Make It:

 

Place the pumpkin in a small saucepan.

Heat the pumpkin over low temperature just until warmed through.

Remove from heat and stir in cinnamon and pecans.

Allow mixture to cool slightly and then add cream cheese.

Mix well to combine all ingredients.

Spread on the graham crackers and serve.

 

This makes a great dip for fresh fruit also. Try some sliced apples, pears or even strawberries the kids will love it.

South of the Border Chips and Dip

What You Need:

 

4 flat corn tortilla shells

Canola oil

Salt, optional

2 tomatoes, chopped

1 kiwi, chopped

1 small onion, chopped

1 celery stalk, chopped

½ jalapeno, minced

¼ tsp. chili powder

 

How to Make It:

 

Cut each of the tortillas into 6 wedges.

Place enough canola oil into a large skillet for frying the chips.

Heat the oil to hot but do not allow it to smoke.

Once the oil is hot reduce heat to low.

Place the tortilla wedges into the hot oil and fry about 1 minute.

The tortilla wedges should puff slightly and be a light brown color.

Remove wedges to paper towel to dry and sprinkle with the salt if desired.

Add more canola oil and reheat to high before adding more wedges.

In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.

Sprinkle with the chili powder.

Use a rubber spatula to mix together well.

Dip the chips into the salsa and enjoy.

 

The salt in this recipe is optional.  If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead.  

South of the Border Chips and Dip

What You Need:

4 flat corn tortilla shells

Canola oil

Salt, optional

2 tomatoes, chopped

1 kiwi, chopped

1 small onion, chopped

1 celery stalk, chopped

½ jalapeno, minced

¼ tsp. chili powder

How to Make It:

Cut each of the tortillas into 6 wedges.

Place enough canola oil into a large skillet for frying the chips.

Heat the oil to hot but do not allow it to smoke.

Once the oil is hot reduce heat to low.

Place the tortilla wedges into the hot oil and fry about 1 minute.

The tortilla wedges should puff slightly and be a light brown color.

Remove wedges to paper towel to dry and sprinkle with the salt if desired.

Add more canola oil and reheat to high before adding more wedges.

In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.

Sprinkle with the chili powder.

Use a rubber spatula to mix together well.

Dip the chips into the salsa and enjoy.

The salt in this recipe is optional. If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead.

Pea Puddles

What You Need:

 

¾ C all purpose flour

1 ½ tsp. baking powder

½ tsp. nutmeg

¼ tsp. paprika

2 large eggs, slightly beaten

1 C cottage cheese

2 C fresh peas or 1 (10 oz) pkg. frozen peas, thawed

¼ C heavy cream

8 C canola oil

Salt to taste

 

How to Make It:

 

In a large mixing bowl sift together the flour, baking powder, nutmeg and paprika.

Slowly add the eggs to the mixture.

Whisk until the eggs are completely blended in.

Fold in the cottage cheese with a wooden spoon.

Add the peas and stir to combine.

In a separate bowl whisk the heavy cream until peaks form.

Once you have soft peaks add the cream to the pea mixture.

Place the oil in a large pan and heat to 360 degrees.

When oil is hot drop spoonful size dollops of the pea mixture into the oil.

Fry 2 minutes turning as necessary until all sides are a golden brown.

Drain on paper towel.

Sprinkle with the salt and allow to cool slightly before serving.

 

If you are using fresh peas it is best to blanch them in boiling water for at least 1 minute.  Be sure to drain the well before adding them to the mixture.

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