Repost: Hot Spinach Artichoke Dip

dip

Who doesn’t like spinach artichoke dip?? Seriously, this is the best I have tried and everyone loves it. This post shows all the modifications that I have made to the original recipe. For a big group, I pour it into a small crock pot to keep warm and serve with baguettes or scoop-shaped tortilla chips. Thanks for reading, enjoy!

Spinach Artichoke Dip – adapted from Allrecipes

  • 1 bulb garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 – 8 ounce package cream cheese, softened
  • fresh cracked pepper to taste

Directions –

1. Preheat oven to 400 degrees F (175 degrees C).

2. Prep the bulb for roasting: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.  Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. (Directions with pictures at Simply Recipes)

3. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.

4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

 

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Lemon Yogurt Cake

This didn’t last long at our house!

Lemon Yogurt Cake – adapted from Ina Garten

  •  1 1/2 cups King Arthur Self-Rising flour
  • 1/2 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 1 1/3 cups sugar, divided
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canola oil
  • 1/3 cup freshly squeezed lemon juice

Directions –

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Zucchini Bread

zucchini

This one has been pinned for a while, and my friend inspired me to bake some of these off to give as teacher gifts for Valentine’s Day. I went out and bought mini loaf pans to make these the perfect size for gifting, plus small is cute! 😉 I will have to bake more teeny loaves of my favorite quick bread recipes now to justify the purchase of the pans, but that just means I can spread more of these carbs around! Next time I will use half whole wheat pastry flour and unsweetened applesauce for these, but I figured for the first try, I should make these as the recipe.

Verdict: I know my kids love this, but have yet to hear back from them about what their teachers thought. It’s always the thought that counts, but I love rave reviews as much as anyone 😉 The crust has a nice little crispness to it (probably because all of that sugar), but they’re not too sweet; and the loaves are very moist. My loaves needed to bake for 50 minutes in the mini loaf pans – just check yours every five minutes or so toward the end of baking time. Thanks for reading, enjoy!

Zucchini Bread – adapted Lion House via TSG Cookin’

  • 3 cups flour (375 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon finely grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup toasted chopped pecans (toasting is optional, but adds extra flavor)
  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini
Directions –
  1. Preheat oven to 325-degrees F.
  2. Grease well a large 8×4 inch loaf pan or 2 small 7×3 inch loaf pans. Set aside. (Please note: There was too much batter for an 8×4-inch loaf pan. I used one 8×4-inch loaf pan and one 7×3-inch loaf pan.)
  3. In large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, salt, and toasted nuts. Set aside. (I toasted the pecans in a baking pan for 8-10 minutes in the preheated 325-degree F oven.)
  4. In separate mixing bowl, beat eggs until light and foamy. Add oil, sugar, vanilla and mix well. Stir in the zucchini.
  5. Add flour mixture to the wet ingredients. and mix just until moist. (Over-mixing causes tunnels and a coarse texture.)
  6. Pour into prepared pan or pans. (Pans should be about two-thirds full.) Bake at 325 degrees for 45 to 50 minutes for large loaf or 35 minutes for small loaves, or until wooden toothpick inserted in center comes out clean. Do not over-bake. (My ovens required 60-65 minutes baking time for the large loaf and 45-50 minutes baking time for the small loaf.)
  7. Remove from oven and allow bread to sit in pans for about 5 minutes. Loosen gently from sides of pan, if necessary, and turn out onto a wire rack to cool. To store, place in a closed plastic bag or wrap well in foil.

Thai Chicken Lettuce Wraps

lettucewrap
It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy 🙂

Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman

*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  • OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  • Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  • Peanut Or Canola Oil For Frying

For the Peanut Sauce

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  • Juice Of 2 Limes
  • Water, As Needed For Thinning
  • Romain lettuce leaves
  • 1 whole carrot, julienned
  • 1/2 cucumber, seeded and julienned

Directions –

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.

Buttermilk Blueberry Breakfast Cake

blueberrycake

I made this one at least 7 months ago but haven’t gotten around to posting it; but I remember it because it is a fantastic treat for breakfast. I avoided posting because the pictures (and I took several) didn’t turn out well at all! (Click the link for a more appetizing shot). I sent my camera out a few weeks ago for repairs and it can’t come back soon enough. I’m sure I’ll make this one again soon and take a better picture. Thanks for reading, enjoy!

Buttermilk-Blueberry Breakfast Cake – adapted from Alexandra Cooks

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 3/4 cup sugar (use vanilla sugar if you have it)
  • 1 egg, room temperature
  • 1 1/2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Hummus

hummus

This was really easy to make and I enjoyed eating it with lots of raw carrots. Now if I can only get my kids to try it, that would be great! Thanks for reading, enjoy 🙂

Hummus – adapted from The Kitchn

  • 1 15-oz can of chickpeas, drained
  • 1/2 of a fresh lemon, juiced
  • 1 small clove of garlic, minced finely
  • 2 tbsp. olive oil
  • 3 tbsp. tahini
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black pepper

Tools

A food processor or blender

Directions –

Combine all ingredients. Blend until smooth. If it is a little dry, just add a little more lemon juice or olive oil, a teaspoon at a time, until you have the desired consistency. Add more salt and pepper if you like. Scrape out the hummus in a serving bowl and sprinkle the sumac on top. Serve with raw veggies, or spread on some pita bread.

I have a domain!!

If it weren’t for my amazing husband, I wouldn’t have started this blog at all. And as of today, I now own Mom-Makes.com – how cool is that? I’m amazed by the traffic my little blog has received these past 12 months, and I’m nearly at 200,000 views! Thank you all who have subscribed to my blog, all of you Pinterest pinners, and all you bloggers who have liked my posts!

Bacon Wrapped Filet

steak

I surprised my husband with a big dinner full of his favorites for Valentine’s Day. He was totally impressed and I was too because this was my first time cooking steak! I was inspired by The Pioneer Woman’s Food Network show, but I used this link for the time and temperature. I served this with roasted shrimp cocktail, roasted garlic mashed potatoes and the Snickers pie for dessert! He loved every bit of this meal and I enjoyed trying new techniques to pull this off. The kids weren’t left out this Valentine’s Day because I made them a heart-shaped pizza – they thought that was pretty cool. I will probably do the same next year so we can start a new tradition – I know they’ll appreciate that 🙂 Thanks for stopping by 🙂

valentinesday

Snickers Pie

pie

This pie is dangerous! Make sure you have lots of people around to share it with, or you’ll be sorry 😉 I surprised my husband with this decadent dessert for Valentine’s Day and I’m so glad he loved it (I knew he would). Next time I will use less whipped cream, but other than that small change I would make it as is. Thanks for reading, enjoy!

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No Bake Snickers Pie – adapted from Shine

For the crust:

  • 20 Oreo cookies
  • 5 TBSP unsalted butter, melted
  • 9 inch pie pan

For the filling:

  • 2 cups fresh whipped cream
  • 1  14 ounce can sweetened condensed milk
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup dulce de leche, plus 1 tablespoon for drizzling
  • 3 Snickers Bars, roughly chopped

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Directions: 

To make the crust: Preheat oven to 350 F.  Combine the cookie crumbs, brown sugar and salt in a medium bowl.  Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet).  Press into the bottom and up the sides of a 9-inch pie plate.  Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes.  Transfer to a wire rack to cool completely.

For the filling: In the bowl of a food processor, blend together the condensed milk, cream cheese, one of the Snickers and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.

Pineapple and Pancetta Pizza

pizza

This was a great, little twist on a classic combination. Thanks for stopping by!

pizza

And now for an extreme close-up 😉

Pineapple and Pancetta Pizza – adapted from Pink Pistachio

  • 1 ball pizza dough
  • 1 cup diced pineapple
  • 1 cup diced pancetta
  • fresh mozzarella
  • pizza sauce
  • parmesan cheese
  • oregano

Directions –

Preheat oven to 450 degrees, place rack on lowest position and place a pizza stone on top if you have one. Lightly work the dough to your desired diameter, top with sauce, cheese and other toppings. Bake for 10 minutes or until golden brown and bubbly.