Salmon Cream Cheese Pie

2/3 c. Bread crumbs
3 (8 oz.) Cream Cheese
½ c. Milk
¼ c. Butter
2 t. Dry Mustard
½ t. Dill weed
¼ t. Salt
¼ t. ground Red Pepper
4 Eggs
2 cans Salmon (skin and bones removed)
2 c. Mozzarella Cheese (8 oz.)
¼ c. chopped Green Onions

Coat 2, 9” greased round pans, with 1/3 c. bread crumbs in each. Beat cream cheese, milk, butter, and spices. Add egg 1 at a time, beat. Stir in mozzarella, salmon, and onions. Divide between pans and bake at 325° F for 45 minutes. Cool and enjoy it.

Spinach Artichoke Dip

1 pkg. (10 oz.) frozen Spinach, chopped2 (13 oz.) cans of Artichoke Hearts, drained
½ c. Mayonnaise
½ c. Sour Cream
1¼ c. Parmesan Cheese, grated
1¼ c. Pepper Jack Cheese, shredded

Preheat oven to 350° F. Cook the spinach according to package directions. Squeeze dry. Chop artichokes in a food processor. Combine spinach, artichokes, mayonnaise, sour cream, parmesan and ¼c. pepper jack cheese; stir well. Pour mixture into grease a baking dish. Cover the top with remaining cheese and bake for 30 minutes. Serve 6-8 people with chips.

Peppermint Tea

Makes 1 gallon.

¼ - 1 c. dried Peppermint leaves (the more you add the stronger it will be)
1 gallon Boiling Water
¼ - ½ c. Honey (to taste)

Put the peppermint in a quart jar that has been warmed up. Fill jar with boiling water. Let it sit for about 1 hour or more. Strain the peppermint out. Add honey and mix. Pour the quart jar into a gallon jar and fill with cold water.

Green Delight

You can use this as a dip for chips or vegetables, a salad dressing, or pasta sauce.

½ c. Pumpkin seeds

½ c. Olive oil
½ c. Flax oil
1 bunch Cilantro
3 T. Aminos
3-4 cloves Garlic
½ t. Sea salt
½ c. fresh Lemon juice
2 T. Water (optional)
 
In a blender or food processor blend the pumpkin seeds and oils. Add the rest of ingredients and blend till smooth. Yield about 3 cups.