Recipes:

I am not a great cook but I sure am not terrible. I tried to make these two things this week and well... I would recommend one clove of garlic instead of two.

Spinach/Artichoke Dip:
Canned artichoke bottoms are called for in this recipe because they have a deeper flavor than frozen artichoke hearts (which however, can be used in a pinch). This recipe yields 4 cups and can be kept refrigerated up to 5 days.

Ingredients: 1 package (10 ounces) frozen chopped spinach, thawed 1 can (13.75 ounces) artichoke bottoms 2 cloves garlic 8 ounces cream cheese1 cup grated Parmesan cheese1/4 teaspoon freshly ground pepper

Directions
Heat oven to 350°F. Grease a 1-quart ovenproof pan. In a food processor, process spinach, artichokes, garlic, cream cheese, Parmesan and pepper until well combined, scraping down sides of processor, as needed.
Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables.

Nutrition Per ServingCarbohydrates: 7.5 grams Net Carbs: 5 grams Fiber: 2.5 grams Protein: 9 grams Fat: 13 grams Calories: 177
Servings: 8Prep time: 5 minutesBake/Cook time: 30 minutes

Reprinted by permission of Atkins Nutritionals, Inc. All rights reserved.

Pillsbury Reduced Sugar Cupcakes:
If you are going to make cupcakes then avoid this recipes. Its not bad they are just not that moist.