Creamy Spinach Dip

Spinach dip is definitely one of my guilty pleasures! My aunt made this for Easter last weekend and I just had to post it! It was absolutely wonderful! Creamy, but not too overwhelming! I'll add my thoughts once I make it one of these days! This even kept for a few days afterwards!

Creamy Spinach Dip

• 1 cup mayonnaise
• 1 package Knorr Vegetable recipe mix
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 container (16 ounces) sour cream

Combine all ingredients. Chill for 2 hours. Serve with bread, chips, or veggies.

Heavy Cream Substitute

As stated in my last recipe, I didn't have the heavy cream. This recipe was used, and definitely works! I took into account the commenter's thoughts on this recipe and added one tablespoon of flour to thicken it.

Heavy Cream
Total Time: 2 minutes


3/4 cup milk
1/4 cup butter
1 tablespoon flour

Melt the butter. Mix in the milk and flour. Allow to heat and thicken.

Blackberry Cobbler

This is the first recipe I've made from the 1985 edition of Christopher Idone's "Glorious American Food." It's a very intriguing cookbook, and I'm excited to cook more from it! This is from New England's Lobster Dinner!

Blackberry Cobbler
Total Time: 50 Minutes
Serves 6


BLACKBERRY CENTER

• 2 quarts blackberries
• About 1/2 cup sugar, depending on the sweetness of the berries

BISCUIT DOUGH

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons baking powder
• 2 teaspoons sugar
• 2 cups heavy cream

• Heavy cream, for serving

Preheat the oven to 400 degrees.

Toss together the berries and sugar in a 2-quart casserole dish.

Place in the oven for 20 minutes, until the sugar melts and the berries soften.

Meanwhile, prepare the biscuit dough:

In a large bowl, combine the dry ingredients.

Gradually pour in the cream and mix to a sticky dough.

Remove the casserole from the oven and spoon the biscuit dough over the berries.

Reduce the heat to 350 degrees and bake for 20 to 25 minutes, or until the cobbler is golden brown.

Serve warm with heavy cream.

The Changes

I didn't buy the heavy cream because I just saw the "for serving" note. I didn't realize until I already had the blackberries in the oven that I needed it. I used this recipe as a substitute. I wouldn't use it all the time, but when I'm in a pinch it'll work great!

The Lessons

I think I needed a slightly bigger casserole dish. The dough ended up a little thick, so I'll need to watch that next time!

The Verdict

4/5. We need a little work, but Scott was a huge fan! I'll definitely play around with it and look forward to making it again!

Slow Cooker Cajun Chicken

Slow cooker chicken is always my favorite! It always comes out tender!


Total Time: 8 1/2 HoursSlow Cooker Cajun Chicken
Serves Four

• 3 slices bacon, cut up
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 1/4 pound boneless skinless chicken thighs
• 2 teaspoons Cajun seasoning
• 1 can (14.5 ounces) diced tomatoes, undrained

In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2 or 4 quart slow cooker.

Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

Cover; cook on low heat setting 8 to 9 hours.

The Changes     

I used chicken breasts instead of thighs in this recipe. I also used red pepper instead of green pepper.

The Lessons

I had always read that you need to make sure that your slow cooker is at least 3/4 full. I think that is why I didn't end up liking this quite as much-mine was a little under 1/2 full.

The Verdict

2/5 stars. This was definitely edible, and nothing was necessarily bad about it. I just didn't particularly enjoy it. The tomato was too strong for my taste. If we had more leftovers, I would've made burritos out of them!

Lemon Dream Fruit Salad

A different fruity dessert!

Lemon Dream Fruit Salad

Serves 6

Total Time: 10 Minutes

• 1 can (11 ounces) mandarin orange segments, drained
• 1 can (8 ounce) pineapple chunks in juice, drained
• 2 bananas, cut in half lengthwise, cut into 1-inch chunks
• 1/4 cup halved maraschino cherries, drained
• 1 container (6 ounces) lemon supreme thick and creamy low-fat yogurt

In medium bowl, mix all ingredients. Serve immediately.

The Changes

None

The Lessons

I just sliced the bananas, and they real soggy real fast. I would definitely suggest halving it, then doing 1-inch chunks!

The Verdict

3/5. It was edible and a nice change from just having fruit, but not something I would make for guests. Kids, maybe.