Spinach Dip

While I have my recipes out, I figured I would add another one really quick. I make this for my husband and for family gatherings.

Spinach Dip

1 can drained or 1 pkg of frozen spinach (thawed and drained)
16 oz sour cream
1 cup mayonnaise
1 pkg Knorr Vegetable recipe mix
1 8 oz can water chestnuts (drained and chopped)


Mix well and refrigerate at least 2 hours to let the vegetables in the mix rehydrate.

Serve with pretzels, chip, crackers, veggies, etc. Dean's favorite is King's Sweet Hawaiian Rolls!!

Spinach Artichoke Dip

I found this recipe in a Kraft Kitchens magazine, but I changed a few things to make it taste better. I love making this and I try to keep all of the ingredients around for when I have company and I need a great appetizer or snack. I remember Adriane calling me last summer as she was desperately trying to figure out what to make to bring to a party. I have no idea if she made it, but she was super excited to get the recipe! I hope it becomes a favorite of yours too!


1-1/4 cups grated parmesan cheese
1 can (3 oz) asparagus spears, drained, chopped
1 10 oz. pkg of frozen, chopped spinach
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 8 oz. container chive and onion cream cheese
1/2 cup mayonnaise

Preheat oven to 375.

Mix all of the ingredients together and place into a 2 qt baking dish. Bake for 35 minutes, or until lightly browned. Serve hot with crackers, italian bread or veggies.

Thanks, Ashley!

Thanks to Ashley for sending me a fun birthday present! Appropriately, she sent me a cookbook and it is entitled "Bon Appetit, Y'all"! I am so excited to try a new recipe from the book. Southern ladies rock, and this includes Ashley :)

Baked French Toast Casserole

WOW!!! I made this hoping it would be good and it came out even better than I imagined. I actually got the original recipe from Paula Deen, but I tweaked it to make it lower fat. As most of us know, Adriane was a young version of Paula Deen. I can barely watch her cooking shows without thinking of Adriane and how much she adored her and her cooking. Many days I would call Adriane to chat and she was almost always watching Paula cook something with a ton of bacon or butter (or both)!!! Instead of using 1/2 and 1/2, I used fat free 1/2 and 1/2 from Land 'O Lakes. You do not even miss the fat. I will write the original recipe rom www.foodnetwork.com, but I will comment where I adjusted the recipe. I made 2 pans of this recipe and I froze half for Easter breakfast.

1 loaf french bread
8 large eggs
2 cups half and half (I used fat free half and half)
1 cup milk (I used skim)
2 tbsp granulated sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg (grind it fresh!!)
dash salt
praline topping (recipe follows)

Slice bread 1 inch thick
Arrange slices in a generously buttered 9x13 flat baking dish and overlap the slices. In a large bowl combine all of the other ingredients. Beat until blended, but not bubbly. Pour mixture over the bread and spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.

In the morning, spread the praline topping over the bread and bake at 350 for 40 minutes, until puffed and lightly golden.

Praline topping

2 sticks butter
1 c packed brown sugar
1 c chopped pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Combine all ingredients and mix well. I ended up using my hands to make it easier.

Work

Work and life always catches up with me. I promise to add another recipe soon. I decided I am doing too much on the computer. I work on our company website, my immediate family website, my kids' website, Twitter, Facebook, email at home, email at work, and this blog. In between I am also scanning photos and slides and then I update those websites. Oh yeah, I am also usually struggling with raising my twins during the terrible two's and I work from home. I love/hate technology, but I just can't seem to rip myself away from the computer. For the record, Twitter is not all that exciting. I think Facebook is more fun and interactive :) Have a great day and I promise a recipe soon. I am going to make an (hopefully) awesome baked french toast casserole over the weekend. If I think it is worthy to share, I will post it in time for Easter brunches! Have a great day!

The picture is my hopeful reminder that spring is here and my flowers will bloom soon. Irises are slowly becoming a fascination for me. This was my iris last spring and I look forward to seeing it bloom. I also have 8 new additions I can't wait to see bloom this year. I am hoping my gold and black irises bloom at the same time. My Alma Mater (Hail Purdue!) would be proud of the black and gold display!!

Irish Soda Bread

Happy St. Patrick's Day!

It is hard to believe it has been 4 years since I last drank with my buddies down in Gainesville! I never could drink very much, but the camraderie could not be beat! I miss you all!! Here is my recipe for Irish Soda Bread

4 cups flour
1-1/2 tsp baking soda
1-1/2 tsp cream of tartar
1-1/2 tsp salt
2 tbsp sugar
2 tbsp soft butter

Mix all together and blend the butter in with your hands.

Add 1-3/4 cup buttermilk and blend with a fork until it comes together. Do not overwork the dough!!! Pour bread out of the bowl and press together in a sprayed cast iron skillet or a pie pan. Mark an "X" on the top with a knife.

Bake at 400 for 40 minutes. Remove from oven and butter top with 2 tbsp(or more)of butter. You are supposed to let it cool for 30 minutes, but I can never wait long enough to do that!!

Pirate's Booty

I have no idea if y'all have heard this called by this name or not. I originally tried it when Erin came to visit me in December of 2007. I completely blame her for gaining weight while I was breast-feeding twins! This stuff is so addictive that I would wake up at odd times through the night to eat some. I eventually passed it on to my diabetic parents, who then got addicted. I tried convincing Adriane to try it and she thought I was gross. She really needed to take that up with Erin!! This is the perfect blend of sweet and salty that PMS usually induces :)


Puffcorn Delights
White chocolate chips

Place the bag of puffcorn in a bowl. Melt the chocolate chips in a microwave or in a double boiler. Once melted, pour over the puffcorn and mix with a large spoon. I usually keep it in the bowl until it cools off and then I put it in a Ziploc bag.