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Monday, June 30, 2014

The Best Ever Spinach Artichoke Dip

Now whether it is the best or not is up to you, I didn't come up with the name for this recipe.  I will say it is pretty good and easy to put together so I will probably make this again when I need an appetizer.
This recipe uses fresh spinach but I bet you could also use frozen if you thawed it and drained it well.
Chop about a cup of artichoke hearts.
Coarsely chop 1 cup fresh spinach leaves.  I made sure I took off the long stems.
1/2 cup chopped onion.  The recipe also called for 3 cloves of garlic minced.  I didn't add that.
1/2 cup sour cream
4 oz softened cream cheese.
2 Tablespoons milk
1/2 cup grated parmesan cheese.  I used the green canned version for this.
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning
1/8 teaspoon pepper
1 cup shredded mozzarella cheese.  You are going to need more for the top later.
Mix well.
Place in a baking dish.  I covered and put it in the fridge to bake the next day.  I haven't put the extra cheese on top yet.
When I was ready to bake it I put the extra cheese on top.  Preheat oven to 400.  Bake for about 30 minutes.
It got nice and bubbly.
Serve with taco chips, thinly sliced bread, and even veggies if you like.


Spinach Artichoke Dip Recipe

1 cup chopped artichoke hearts
1 cup chopped fresh spinach 
3 cloves garlic minced
1/2 cup chopped onion
1/2 cup sour cream
4 oz softened cream cheese
2 Tablespoons milk
1 cup shredded mozzarella cheese and extra for the top
1/2 cup grated parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning
1/8 teaspoon pepper

Preheat oven to 400.  Bake 30 minutes.


Friday, June 27, 2014

Lemon Pound Cake

I wanted a cake to take somewhere the other day and with the heat I needed something that wouldn't melt.  This cake fit the bill.  I have made lemon cakes before and some can have a very strong lemon flavor.  This cake has a faint lemon flavor.  It is very good.
This recipe has very basic ingredients and except for the lemon you probably have everything on hand.
Start with two sticks (1 cup) butter.  You will melt the butter.
While the butter is melting and cooling, zest the lemon.  You need 2 Tablespoons lemon zest.
Let the butter cool.
You need 2 Tablespoons fresh lemon juice. One lemon should net the 2 Tablespoons.
Measure it out.
Add 2 cups sugar to the butter.
Mix well.
Add 4 eggs one at a time.  Mixing well after each egg.
Mix well.  Scraping down the sides.
Add the 2 Tablespoons lemon juice
2 Tablespoons lemon zest
1/2 teaspoon salt
2 teaspoon baking powder
3 cups all purpose flour.  mix well after each cup.
Add 1 cup milk.
You have a very pretty batter.
This is my least favorite thing. Grease and flour the tube or bundt pan.
Evenly pour the batter into the pan. Place in a preheated 350 oven and bake for 55-60 minutes.
When the cake is ready, let cool on counter for 30 minutes.
The moment of truth.  Will it come out of the pan cleanly?  I am always worried and sometimes with good reason when it comes time to take it out of the pan.  If you beat the sides of the pan all the way around it helps it come out clean.

Lemon Pound Cake Recipe

1 cup butter melted
2 cups sugar
4 eggs
2 Tablespoons lemon juice
2 Tablespoons lemon zest
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1 cup milk

Preheat oven to 350  Bake 55-60 minutes.  Let stand in pan for 30 minutes before removing.

You can dust with powdered sugar or make a glaze of confectioners sugar and lemon juice if you like.



















Thursday, June 26, 2014

Roasted Cabbage

I know that cabbage is one of those vegetables that people either love or hate.  I love it but don't always enjoy boiling it because it really smells bad.  I had been craving some cabbage and wanted to try this new recipe.  It couldn't be easier and no smell! It was a winner with the family.  They do not like cabbage as well as I do either.  Give it a try some time.  I think you will enjoy it.
It doesn't take much to make this recipe.  You can get as large a head of cabbage as you will eat.
Pour up some olive oil in a cup.
Brush the bottom of a cookie sheet with olive oil. ( I am going to try the recipe for cleaning cookie sheets soon that has been making the rounds of Pinterest and Facebook.)
Slice cabbage "steaks". Or at least that is what I call them.
Place them on the cookie sheet. I know I got one a little thick.  That is what happens when you are afraid you will cut your finger if you get any closer.
Brush the tops with olive oil.
Sprinkle with some salt and pepper.  The fresh cracked pepper gives it a nice bite. Place in a preheated 400 oven.  Bake 40-45 minutes
Fresh from the oven.  This was a nice addition to the meal.  Give them a try.

Roasted Cabbage Recipe

1 head cabbage
olive oil
salt and pepper
Preheat oven 400.  Bake for 40-45 minutes.



Wednesday, June 25, 2014

Apricots & Cream Thumbprint Scones


I love apricots and I have a hard time finding other that also like them.  I took these to a sewing group the other day and found others that enjoy apricots too. I will admit that they did not come out looking as good as the picture in the recipe.
This recipe uses both apricot preserves and dried apricots.
Start with 1 cup apricot jam
1 Tablespoon cold water
1 teaspoon corn starch
Whisk that together until there are no lumps.
Melt the preserves in a saucepan.
In a bowl add 3 1/2 cups all purpose flour
1/2 cup sugar
I noticed the pretty yellow bird was back at the feeder.  The rain tends to bring them to the feeder.
Add the cornstarch mixture. Cook until the mixture thickens and starts to bubble.  After it thickens remove from the heat and place in the fridge to chill.
Back to the flour, add 2 Tablespoons baking powder
The recipe calls for 3/4 teaspoon salt.  I thought that was a lot of salt so I used about half.
Add 2 1/2 cups heavy cream
The preserves are beginning to bubble
The dough is really thick and sticky.
Chop 1/2 cup white chocolate
Chop 3/4 cup dried apricots
Take the preserves out of the fridge to use.
Scoop out some dough onto a parchment lined cookie sheet
Make an indentation in the middle with your thumb.
Fill the indentation with the apricot preserves.
Pour a little heavy cream into a cup
Brush the sides with the cream
They have all been brushed.
Sprinkle the top with some extra sugar.  Place in a preheated 350 oven.  Bake for 25-30 minutes
Store in an airtight container.  You will want to put wax paper between the layers.

Apricots and Cream Thumbprint Scones Recipe

1 cup apricot jam
1 teaspoon cornstarch
3 1/2 cups all purpose flour
1/2 cup sugar
2 Tablespoons baking powder
3/4 teaspoon salt
2 1/2 cups heavy cream
3/4 cup dried apricots chopped
1/2 cup chopped white chocolate
cream for brushing

Preheat oven to 350.  Bake for 25-30 minutes