Scottage Cream

Scottage cream is a yummy sour cream substitute. It was originally made as a sauce for asparagus but has since become a favorite for smothering over potatoes.

Tub of cottage cheese
1/3 c. Milk
1 Tbsp Lemon juice

Blend all ingredients until creamy. Consistency should be similar or slightly thinner than sour cream.

Scottage Cream

Ingredients
1 carton Fat-free Cottage Cheese
1/4 c. Milk
1 Tbsp. Lemon Juice
1/2 tsp. Sea salt

Blend all ingredients until smooth.

Serve over steamed asparagus or use as a substitute for sour cream.

Three-Cheese Calzones

1 pound refrigerated pizza dough (I just use homemade)
1 c. fresh ricotta
1 c. grated mozzarella
1/4 c. grated Parmesan
1 bunch spinach, thick stems removed and roughly chopped (I use closer to a small handfull chopped)
Black pepper
1/4 pound thinly sliced salami
2 T. olive oil
1 c. jarred marinara sauce, warmed (I use jarred pizza sauce)

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.

In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.

Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

-- everyone loved these and the kids each made their own variation depending on what they like to eat.