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Sandown Mother's Club


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Cheesy Spinach and Bacon Dip (submitted by Sheila)
Cut 1 lb of Velveeta cheese into 1/2 inch cubes.  Place in large microwaveable bowl.  Add 1 pkg. (10 oz.) of frozen chopped spinach, thawed and drained; 4 oz. (1/2 of an 8 oz. pkg) of cream cheese, cut up (I often use the whipped cream cheese and just estimate); 1 can (10 oz.) RO*TEL diced tomatoes and green chilies, undrained; and 8 slices of bacon, crisply cooked, drained and crumbled.  I cheat on that and use the cooked, pre-packaged bacon. 

Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.   The mixture will thicken after sitting for a bit.  But who can wait??? 

Serve hot with tortilla chips or assorted cut-up fresh vegetables. 

Makes 4 cups or 32 servings, 2 tbsp. each (yeah, right - who are they serving? Paris Hilton)??!!!! 
1 egg
2/3 c full fat yogurt (vanilla or plain)
2/3 c milk
1 1/4 c self raising flour
2 tbs maple syrup
veg oil for frying
Mix beaten egg with yogurt then add milk, flour and syrup until smooth.
Drop in heated pan leaving plenty of space around each one. Flatten with spatula. Cook 1-2 minutes on each side until done.

Couscous Porridge:
(from back packing trip)
1/2 cup instant couscous
1/2 cup nonfat powdered milk
1/4 cup of dried cherries (0r cranberries, raisins, or whatever you want)
1/4 cup finely chopped walnuts (I didnt add these but they are yummy if you do)
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/4 cups water
In a one gallon ziploc bag, throw all ingredients in there except the water, and mix up. Bring water to a boil. stir in the dry mix, remove from heat, and cover. Leave alone for 10 mins. Stir and serve!
Buffalo Chicken Dip
  • 2 (10 ounce) cans chunk chicken, drained   (I use real chicken, cooked and shredded)
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing (You can substitute with blue cheese if you want)
  • 3/4 cup pepper sauce, such as FranksŪ Red HotŪ
  • 1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


Peanut butter Granola Balls (Food Network)


2 Cups   granola (your favorite kind)

4 tbs.  peanut butter

2 Tbs.  honey

2-4 Tbs. milk or as needed


Mix honey and peanut butter in large bowl.  Using spatula mix in granola,  Add enough milk just to moisten- you want it to stick together,  If too dry add a little more.  If it’s too wet add more granola.  Shape into balls and chill until ready to serve.