MamasHealth.com Home Appetizer Recipes Artichoke dip Black bean salsa Bruschetta with garlic Buttery carrots Candied brussel sprouts Corn nachos Crab dip Mint cantaloupe Spinach quiche Quiche Simple Quiche Stuffed rice balls Stuffed tomatoes Zucchini Cakes Links Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Cooking tips Wine info Inexpensive Ovens Mama's kitchen dilemmas	Artichoke Dip Ingredients: 2 cans of artichoke hearts (not marinated) 1 can chopped green chilies 1 can chopped (or sliced) black olives 1 cup of mayo 1 to 1 1/2 cups of Kraft parmesan cheese Dash or two of Tabasco Sauce   Directions: Cut the artichokes into small pieces and mix with other ingredients. Put the mixture into an oven-proof serving dish and bake at 350 about 20-25 minutes until bubbly around the edges. Serve with tortilla chips or crackers.     Bite-size pinwheels Ingredients: 1 pkg. large flour tortillas 8 oz. low-fat or fat-free cream cheese 4 cans (4 oz.) diced green chiles 4 cans (4 oz.) diced black olives Directions: Spread tortillas out one at a time Top tortilla with a thin layer of cream cheese. Top the cream cheese with a thin layer of chiles and olives. Roll tortilla up tight, burrito-style, and wrap tightly in foil to hold fold. Repeat for all other tortillas until all other ingredients have been used up. Refrigerate all tortilla rolls for 2 hours until firm. Slice from one end to the other, slicing ½ inch thick. Place all pinwheels on serving dish and serve. Great for showers, parties, etc.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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