Artichoke Dip Grilled Cheese Sandwich

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Ingredients:
4 Slices country style bread
398 ml(14oz) artichoke hearts
80 grams(1/4 pound) baby spinach
1 garlic clove
100 grams(1/4 pound) mozzarella cheese
Potato chips
85 grams(1/4 pound) Sour Cream

Olive oil and Salted Butter

 Preparation:

Setup:  Chop the garlic.  Drain and rinse the artichoke hearts and roughly chop.

Make the artichoke mixture:  In a pan over medium-high heat add a drizzle of olive oil.  Add the garlic, spinach and artichoke hearts.  Cook for 2 to 3 minutes and transfer to a bowl.  Add the sour cream and season with salt and pepper.

Assemble the Sandwiches:  Divide the artichoke mixture among half of the slices of bread.  Garnish with the cheese and close with another slice of bread.

Cook the Sandwiches:  In a pan over medium heat, add a tablespoon of butter.  Cook the sandwiches 4 to 5 minutes on each side or until the cheese has melted.

Plate the dish:  Serve the sandwiches with chips.

Cucumber Salad

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Ingredients:
1 English cucumber
1 teaspoon salt
1/2 cup sour cream
2 tablespoon finely cut dill
1 teaspoon sugar
1 tablespoon white vinegar
Black pepper

Preparation:
Thinly slice cucumber and place in a colander.  Sprinkle with salt and let set 30 minutes.  Pat and press dry.

Combine sour cream, dill, sugar and vinegar.  Add cucumbers.  Add black pepper to taste.  Chill well. 

Ambrosia

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Ingredients:

1 Granny Smith apple

1 navel orange

3/4 cup shredded coconut

1/2 cup toasted sliced almonds

1/2 cup heavy cream

1 tablespoon sugar

4 oz. sour cream

Juice of 1 lime

Preparation:

Peel and core apple then cut into 1/2 inch cubes.  Coat apple pieces well with lime juice.  Set aside.  Peel orange and cut into 1/2 inch pieces.  Whip cream and sugar until stiff peaks form.  Whip sour cream into whipped cream.  Drain apple pieces and pat dry.  Fold the apple, orange, coconut, and almonds into cream mixture.  Chill for at least two hours.

Variation:

You can add maraschino cherries, pineapple or substitute your favorite fruits.

History:

I had an extra apple from a pie recipe and a fresh orange from my tree that needed to be used.  This is what they became.  It's strange that I would like this because I hated coconut as a kid.

Mini Lemon Pound Cakes

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Makes Three  5" x  3" Loaves

Ingredients:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 whole eggs

1 large lemon, zested (about 5 teaspoons)

1 tablespoon lemon juice

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cream

Preparation:

Preheat oven to 350 degrees.  Spray three mini pans with nonstick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together.  In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy. Stir in eggs, lemon zest, lemon juice, and sour cream.  Scrape the sides and mix again.  With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in cream. Scrape down sides and mix a few more times by hand.  Spoon batter equally into prepared pans filling 1/2 full.  Bake 20 to 25 minutes or until edges are golden brown and a toothpick placed in the center of the cake comes out clean.  Remove from oven and cool 15 minutes before removing from pans.

Variation:

These are great with coffee or try frosting them with the Lemon Cream Cheese Frosting.