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Saturday, September 19, 2015
Spinach and Artichoke Dip French Bread
INGREDIENTS
1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese, divided
1/4 cup freshly grated Parmesan
1 (1-pound) French bread loaf, cut in half crosswise
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/2 cup mozzarella cheese and Parmesan.
Place bread, cut-sides up, onto the prepared baking sheet. Spread artichoke mixture evenly over the bread slices; top with remaining 1/2 cup mozzarella cheese.
Place into oven and bake for 10-12 minutes, or until the cheese has melted.
Serve immediately, garnished with parsley, if desired.
Friday, September 18, 2015
Lipton Onion Potatoes
Ingredients
- 6-7 medium Russett potatoes (approx. 2 pounds), thinly sliced
- 2 envelopes Lipton Onion Soup Mix
- 1/2 cup olive oil
Instructions
- Preheat oven to 375 degrees F.
- Line the sliced potatoes upright, like a Domino-effect, in a 9 x 13-inch pan.
- Mix together the onion soup mix and olive oil. Drizzle over the top of the potatoes distributing evenly and coating in between the potatoes as much as possible.
- Cover with foil and bake 40 minutes or until potatoes are soft when pricked and golden brown. Uncover the last 10 minutes to allow the onions to get crisp and caramelize.
Wednesday, September 16, 2015
Chicken Enchilada Soup
Ingredients
Two 10 oz cans cream of chicken soup
One 10 oz can enchilada sauce
2 cups milk
1 cup shredded cheddar cheese
Shredded chicken -- as much as you like! (I like a lot)
1/2 cup broken Fritos
Instructions
Mix all ingredients except Fritos in medium saucepan
Cook over medium heat, stirring, until thoroughly heated and cheese is melted
Ladle into soup bowls and garnish with Fritos
If you want to get REALLY elegant, you can also top with chopped tomato, or avocado, or sour cream. But nothing really tops Fritos if we are being totally honest, right? (Framed Cook Recipe)
Apple Pie Cupcakes
Ingredients:
1 can (21 oz) of Apple Pie Filling
8 pinches of ground cinnamon
8 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) of refrigerated cinnamon rolls
whipped cream (I used cool whip)
caramel topping (optional)
Directions:
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
Open your cinnamon roll dough and spread them out on your counter. You will want them to sit at room temperature for about 10 minutes so they are easier to work with.
Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes.
Next, you will want to fill your dough with the apple pie filling. I used about 3 apple slices in each cup. I cut the sliced apples in half so they would fit better.
Add a pinch of Cinnamon on top of the apple filling. Add a pinch to all eight.
Add a Tablespoon of brown sugar on top of the cinnamon. Add some brown sugar to each one.
Last, add a few walnuts on top of the brown sugar of each one.
Cook in the oven at 400 degrees for 8 to 12 minutes. You don't want them to burn and you don't want them doughy.
When they are done cooking take them out and let them cool for a few minutes. Add your cool whip, more walnuts, and caramel sauce. Serve while they are warm!
Sunday, September 13, 2015
Breakfast Popovers with Italian Sausage
Ingredients
Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Directions
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.
Recipe courtesy of Giada De Laurentiis
Friday, September 11, 2015
Be kind
"Kindness has a beautiful way of reaching
down into a weary heart."
"I have no window to look into another man's conscience.
I condemn no one."
Sir Thomas More
"Be kind. Everyone you meet is fighting a hard battle."
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