Cheese Tartlets

Ingredients
Shells:
1 1/4 cup   Flour
1/4 tsp       Salt
1/4 tsp       Cayenne pepper
1 1/4 cup   Sharp cheddar cheese, grated
1/2 cup      Butter
5 tsp          Water
Filling:
1 cup         Cottage cheese 
1/2 cup      Milk
1 1/4 cup   Sharp cheddar cheese
2                Eggs
3/4 tsp       Salt
1/4 tsp       Cayenne pepper
1/3 cup      Green onions

Directions
Shells:
1. Combine flour, salt, cayenne pepper and blend.
2. Add sharp cheddar cheese and butter stir with a fork until mixture is coarse crumbs.
3. Add water and form into a ball. Wrap in plastic and refrigerate 1 hour and up to 3 days.
Filling:
1. Mix all ingredients except 1/4 cup of the sharp cheddar cheese.
2. Take shell dough out of refrigerator and roll out.
3. Cut into 2/3 inch circle and place in buttered mini muffin tins.
4. Spoon filling into cups and cook at 350 degrees for approximately 30 minutes or until filling is set up.  Take out and sprinkle remaining 1/4 cup cheese on top.
5. Cook an additional 10 minutes or until golden brown. These can be frozen up to 1 week, take out of freezer and reheat at 350 degrees until hot.

Italian Bean Dip- GF

Ingredients
1 can      Black beans
1 can      Black eyed peas
1 can      Corn
1 can      Garbanzo beans
1 can      Kidney beans
1 bunch  Cilantro
2 Tbsp    Italian dressing
2 Tbsp    Lime

Directions
1. Rinse all beans and put in bowl.
2. Cut up cilantro and add to beans.
3. Prepare salad dressing using directions on package.
4. Add dressing and lime juice to beans.
5. Serve with tortilla chips (hint of lime flavor works best).

*Dry Italian Dressing (makes 0.5 cups)

            1 Tbsp Garlic powder 

            1 Tbsp Onion powder

            2 Tbsp dried Oregano 

            1 tsp Pepper 

            1/4 tsp. thyme 

            1 tsp. dried Basil 

            1 Tbsp dried Parsley 

            1/4 tsp Celery salt 

            1 tsp Sea salt