Monday, December 31, 2012

Baked Spaghetti

This recipe was really flavorful and delicious. It makes a TON of food however. So this would be great to either make two dishes & freeze one, or for a large gathering. The flavors are great, and since it's baked it gets nice and cheesy.

Baked Spaghetti-Adapted from The General Store of Minnetonka Cookbook
Total Time: 45 Minutes
Serves 10

  • 16 ounces angel hair pasta
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 jars spaghetti sauce
  • 1 large onion, chopped
  • 1 cup red pepper, chopped
  • 4 cloves minced garlic
  • 1 cup mushrooms, chopped
  • 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large saucepan, brown and drain beef and Italian sausage. Add onion, pepper, garlic and cook about 5 minutes. Add spaghetti sauce and mushrooms and simmer for 10 minutes. Stir in spaghetti, and cook until thoroughly mixed. 

Pour mixture into 9x13-inch baking pan. Cover with tinfoil and bake for 20 minutes. Uncover, and top with cheese. Bake for 15 more minutes, or until cheese is melted and browned.

Saturday, December 29, 2012

Spinach & Artichoke Dip

I've definitely made a few different spinach and/or artichoke dips over the course of this blog, and that's for a few reasons.
1. I love spinach artichoke dip.
2. They're usually very easy to make!

For work this holiday season, we had a pot-luck and I chose to bring an appetizer. I knew I wanted to make a hot dip, and wanted to use the small crock-pot I received for Christmas last year! I haven't yet made spinach dip in the slow cooker, it's usually in the oven or cold. But now that I have done this recipe, I'm confident that any of my others could be put on low for a few hours.

I really liked this recipe because it used other veggies in addition to spinach & artichokes, which many of my past recipes don't. Mushrooms are always a good addition :)

Spinach & Artichoke Dip-Adapted from Taste of Home
Total Time: 2 Hours
Makes 4 cups
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 cups mayonnaise
  • 8 ounces cream cheese, softened
  • 1 cup plus 2 tablespoons shredded parmesan cheese
  • 1 cup shredded mozzarella
  • 1 can water packed artichoke hearts, drained and chopped
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped red pepper
  • Bread, pita chips, or veggies for dipping
Melt butter in pan over medium heat and saute mushrooms until tender. Add garlic and cook 1 more minute.

Comine mayonnaise, cream cheese, 1 cup parmesan cheese, and 3/4 cup mozzarella cheese in a large bowl. Add the mushrooms, artichokes, spinach and red pepper.

Transfer to a 3-quart slow cooker. Sprinkle with remaining cheeses. Cover and cook for 2 hours on low, or until heated through. Serve with bread, pita chips or veggies.

Thursday, December 27, 2012

Buttermilk Corn Muffins

Scott brought these to a work potluck, and I'm not really sure how they went over. I tried them, and they were pretty good--tasted like cornbread but a little bit dry. I don't know that I'd make it again, but they weren't bad.

Buttermilk Corn Muffins-adapted from Betty Crocker
Total Time: 25 Minutes
Makes 12 Muffins
  • 1 3/4 cups masa flour
  • 1 cup biscuit mix
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
Heat oven to 400 degrees. Line muffin pan with muffin cups.

Mix together all ingredients. Spoon into muffin cups. Cook for 14-17 minutes, or until golden.

Tuesday, December 25, 2012

Artichoke Hummus

Hope everyone is having a Merry Christmas!! I have another artichoke recipe for you all! I love new dips and this was definitely delicious! I made it for Thanksgiving (yes, I'm very behind on my posting), and I had leftovers for days. I loved every minute of it! This is easy and delicious!

Artichoke Hummus-Adapted from Cookin' Canuck
Total Time: 10 Minutes
Makes 2 cups

  • 1/4 cup chopped hazelnuts
  • 1 can artichoke hearts, packed in water-water reserved
  • 3 tablespoons artichoke water (from the can)
  • 1 can garbanzo beans
  • 2 cloves garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley
  • 1 tablespoon mint leaves
  • Crackers or veggies for dipping
Place the hazelnuts in the bowl of a food processor. Pulse until the hazelnuts are finely chopped.

To the blender, add artichoke hearts, artichoke water, garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.

With the motor running, slowly pour in olive oil and lemon juice. Blend until smooth.

Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.

Sunday, December 23, 2012

Artichoke Chicken

Artichokes are on of my favorite veggies to add to dishes. They give such great flavor, and add a lot to almost any dish. When I saw this recipe, I knew I had to make it! It has all my favorite things-artichokes, chicken, cheese. This is a recipe for just two people, but can easily be doubled (or quadrupled  because the leftovers are AMAZING!) This is definitely a new favorite!

Artichoke Chicken
Artichoke Chicken-adapted from Sugarlaws
Total Time: 30 minutes
Serves 2
  • 2 chicken breasts
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup artichoke hearts chopped
  • 1/3 cup mozzarella cheese
Heat oil in a large skillet; cook chicken until no loner pink in the middle, about 8-10 minutes.

In a small bowl, mix mayonnaise, artichokes and cheese. Once chicken is cooked, spread mixture over the chicken breasts. Broil chicken in oven, about 3 minutes, until browned on top.

Monday, December 17, 2012

Cadbury Creme Eggs-Imitation Recipe

Cadbury Creme Eggs are definitely a guilty pleasure of mine every spring. There's just something about them that's so yummy! I saw this recipe, and knew I had to try. As you can see by the picture below, they turned out a little messy. They're also overly sweet-too much for me! The inside gets really sticky so it's hard to get into an egg shape, unless you're using a mold. The recipe did suggest using cake-pop sticks to dip into chocolate, and I'd definitely recommend it!

Cadbury Creme Eggs
Cadbury Creme Eggs-Imitation-Adapted from
Total Time:
Makes 18 'eggs'
  • 1/2 cup light corn syrup
  • 1/4 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Yellow food coloring (optional)
  • 12 ounces milk chocolate chips
Cream corn syrup, butter, and vanilla with a hand mixer. Sift in the powdered sugar and beat until incorporated. If you are going to use food color, separate about a third of the mixture and stir in yellow food coloring. Put all the filling into the fridge (or freezer) as it is easier to work with when chilled.

Once chilled, roll into balls, and place the 'yolk' inside the outer egg. Place on a baking sheet with parchment paper to keep from sticking. Place back into the refrigerator to chill.

Melt the chocolate in a double boiler, or closely watch while melting in the microwave. Dip filling into chocolate and place on parchment paper. Place in freezer to harden.


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