To celebrate the New Year, we thought it would be fun to share some of our favorite recipes. We hope you and your family will enjoy trying these delicious treats together in 2020!


Recipe by Amie Martin, OTR/L, CHC, RAC-CT, Proactive Medical Review

Hot Spinach Artichoke Dip

  • 2 (8oz.) packages cream cheese, softened
  • 1 (12 oz.) jar marinated artichoke hearts, drained and chopped
  • ½ cup mayo
  • 2 (4.5 oz.) cans chopped green chiles, drained
  • 1 cup fresh grated parmesan cheese
  • 1 box (10 oz.) frozen spinach, thawed and drained


Preheat over to 350 degrees. Mix together the cream cheese, mayo in a bowl until smooth. Stir in the green chiles, parmesan, artichoke hearts and spinach. Spoon the mixture into a baking dish. Bake in preheated oven until slightly browned, about 30 minutes.


Recipe by Shelly Maffia, MSN, MBA, RN, LNHA, QCP, CHC, Proactive Medical Review

Bacon Wrapped Little Smokies

  • 1 package (14oz) of little smokies
  • 1 pound of bacon
  • 1 cup brown sugar
  • Toothpicks


Cut bacon into thirds. Roll one piece of bacon around one little smokie (the bacon will overlap), then secure with toothpick. Continue doing this to all of the little smokies. Place on foil lined cookie sheet or 13X9 glass dish. Sprinkle evenly with brown sugar. Cover and refrigerate for at least one hour. Preheat oven to 350 degrees. Uncover little smokies & bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.


Recipe by Stacy Baker, OTR/L, RAC-CT, CHC, Proactive Medical Review

Ranch Seasoned Oyster Crackers

  • 2 cups oyster crackers, or 19 oz bag
  • 1oz packet ranch dressing mix
  • 1 tsp dried dill weed (optional)
  • ¼ tsp garlic powder
  • ¼ cup vegetable oil


Preheat oven to 250°F. In a small bowl, combine ranch mix, dill weed, and garlic powder. Add oil and mix thoroughly. Add crackers to until well coated (optional toss in gallon sized freezer bag). Spread crackers in a single layer on baking sheet. Bake crackers for 15-20 minutes, or until golden brown. Let cool 10 minutes. Store in airtight container.


Recipe by Eleisha Wilkes, RN, RAC-CTA, Proactive Medical Review

Oreo Dirt Cake

  • 1 package Oreo cookies
  • 8 oz cream cheese (softened)
  • ¾ stick of butter (softened)
  • 1 cup powdered sugar
  • 2 packages vanilla instant pudding
  • 3 ½ cups milk
  • 8 oz Cool Whip


Cream together cream cheese and butter. Add powdered sugar in small amounts to cream cheese mixture until blended. In a separate bowl, whisk together pudding mix and milk. Fold Cool Whip into pudding mixture. Add pudding mixture to cream cheese mixture and blend until uniform. Crush all Oreos and add half to the bottom of a 9 x 13 baking dish*. Spread filling mixture on top of Oreos. Add remaining crushed Oreos on top of filling. Chill until serving; serve within 4 hours to avoid Oreos becoming soft. *Any dish can be used. Simply alternate crushed Oreos and filling.


Recipe by Kristen Walden, MSN, RN, RAC-CT, Proactive Medical Review

Sausage Rolls

  • 1 lb. Pork sausage
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tbsp. Parsley
  • 1 tsp. Thyme
  • 2 eggs 1 pinch pepper
  • ½ tsp. salt
  • ½ cup Breadcrumbs
  • 1 17.3 oz 2 pack box puff pastry
  • 1 tbsp. Water


Defrost puff pastry according to package directions. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. In mixing bowl, combine sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper. Section off into 6 equal portions and set aside. On a floured surface, unfold your pastry dough and gently roll out a little bit so it gets a little thinner. Then cut into 3 long rectangle sections. Place sausage down the center of each section leaving an inch or so of pastry on either side. Bring sides together and pinch to seal and pat down slightly.  Repeat with remaining sausage and dough. Cut easy “log” 6 equal portions about 2” long and then pierce the top with a knife 2 times to create venting holes. Place sausage rolls 2 inches apart on prepared baking sheet. In a small bowl, whisk together egg and water, and then brush on tops of the sausage rolls. Bake in oven for about 20 minutes until pastry is puffed and tops are golden.


Recipe by Jessica Cairns, RN, RAC-CT, CMAC, Proactive Medical Review

Jalapeno Popper Stuffed Mushrooms

  • 21 white button mushrooms, cleaned and stems removed
  • 8 oz cream cheese, softened to room temperature
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 4 oz can minced jalapenos, drained
  • 2 cloves garlic, grated or finely minced
  • salt and pepper, to taste
  • additional cheddar cheese for topping (optional)
  • sliced green onions (for garnish)
  • minced fresh parsley (for garnish)


Preheat oven to 400 F degrees. Line a rimmed baking sheet with parchment paper or foil and set aside. To a small mixing bowl, combine cream cheese, bacon, cheese, jalapenos, garlic and salt and pepper. Stir well. Spoon approximately 1 Tbsp of filling into each mushroom cap (this amount will vary depending on the size of your mushrooms), then sprinkle with additional cheese (if using). Bake 20-25 minutes, until mushrooms are piping hot and cheese is lightly golden brown. Carefully remove mushrooms from baking sheet (they won’t feel very firm – a wide spatula is good for this), and let sit at room temperature on a plate for 5 minutes or so. Serve sprinkled with sliced green onions and/or minced parsley (if using). *Serves 8 as an appetizer. Serving size = 3 mushrooms (as an appetizer).