Stuffed Mushrooms

This is the time of year were we get to eat LOTS of appetizers! YUM!!! Appetizer meals are the best!! Just top it off with a sweet treat or 8 and there you go! A lovely meal!  😉   These mushrooms are simple to throw together and really good. I do not like mushrooms, but I did eat one and didn’t EVEN cringe!!!! 😉

What are your favorite appetizers to serve/make/eat? My answer? THEM ALL!!! HA!!!

Stuffed Mushrooms 

1-2 (8 oz.) container whole mushrooms
1/2 c.- 3/4 c. fresh grated Parmesan cheese
1/2 c.- 3/4 c. mayo
3 oz. pkg. bacon bits or cooked and crumbled bacon

Wash the mushrooms and pull the stems out. Disguard stems. Mix together equal parts of mayo and Parmesan, add bacon. Stuff the mushrooms with the mayo mix. Bake @ 350º for 20 minutes, drain and ENJOY!!!

Thanks Stacy for this recipe, found in Prized Recipes to Cook and Savor, Vol. II.

Herbed Stuffed Zucchini

I got this recipe from my friend from Kats’ Kitchen.  It was so good. My kids didn’t eat it, but then again I  didn’t offer it to them, I ate it all……….. for lunch. It was quick to throw together and easy to make.

Herb-Stuffed Zucchini

2 medium zucchini (split in half lengthwise and scoop out seeds)
1/3 c. Panko breadcrumbs
1 tomato, chopped
1/2 tsp. dried parsley
1/4 tsp. dried dill
dash of garlic powder
2 T. olive oil
salt & pepper to taste
1/4 c. fresh grated Parmesan Cheese

Combine all ingredients together except the zucchini, olive oil and Parmesan cheese.  Lay  zucchini on a  greased baking sheet, with sides.  Spoon the tomato mixture into the zucchini, drizzle with olive oil and sprinkle with Parmesan cheese.   Bake at 425º for 25 – 30 minutes.

Recipe adapted from Kats’ Kitchen.

What is your favorite way to use zucchini?  DO you have any zucchini recipes you can share with us?? It IS that time of year where we are swimming in zucchini! 🙂

Tomato & Spinach Pasta

A nice summer dish. Whether it is a lunch, light dinner or side dish.

Tomato & Spinach Pasta 

1 TB. olive oil
1 pint grape or cherry tomatoes (1 1/2 – 2 c.)
2 garlic cloves, minced
6 oz. fresh spinach
3 c. penne pasta (uncooked)
1/2 a  lemon, juiced (IF not a juicy lemon, use the whole lemon)
3/4 c. fresh Parmesan cheese
salt & pepper to taste

Cook pasta according to package directions.

Heat the olive oil in a skillet and add the tomatoes, cook till the tomatoes begin to “pop” ~ the skins will crack a bit. Add the minced garlic and saute´ a minute.

Add the spinach to the tomato mixture (spinach will wilt a bit) and the pasta, heat through. Stir in the lemon juice, Parmesan and salt & pepper. Heat through and serve.

A great side dish to serve with grilled chicken or fish. A nice way to use your gardens lovely red gems…..

ENJOY!!!

Sausage Stuffed Banana Peppers ~ 2 Ways!! & Acorn Cookies

Check out the new feature on Favorite Family Foods!

I wanted to have a place were you wonderful readers can participate a bit more! Check it out right here and let me know what you think!

It is Weds. ~ we ALL know that means “Aldi Ad” time!!

Thanksgiving is fast approaching so I AM sure you KNOW there are a LOT of good things in this ad! To many to list, I just picked a few things that jumped out at me!!! Check the full ad(s) out here!!

Aldi Ad for Nov. 14 ~ Nov. 20

* 3 lb. bag of Sweet Potatoes ~ $1.29

* 1 bunch of Celery ~ 49¢

* 10 lb. bag of Potatoes ~ 99¢ (Crock Pot Mashed Potatoes)

* 12 bag of fresh Cranberries ~ 99¢

* 3 lb. bag of Onions ~ 49¢

* Fresh Pineapple ~ $1.29

* Turkey prices range from $1.19 ~ $1.49 per lb.

* Ham prices range from 99¢ ~ $1.49 per lb.

* Ground Italian Sausage ~ $2.49 per lb. (you will find a recipe below…..↓..)

* 16 oz. Butter ~ $1.99

* 8 oz. Cream Cheese ~ 99¢ (Pizza Dip and Pickle Rolls)

* 8 oz. Cheese Blocks ~ $1.49 (Fiesta Corn Chip Dip)

* 8 oz. Crescent Rolls ~ 99¢ (Ham and Cheese Crescent Rolls)

* 12 oz. Brown & Serve Rolls ~ 99¢

* 12 oz. Hawaiian Rolls ~ $2. 29 (Mock White Castles)

* 29 oz. can of Sweet Potatoes ~ $1.29 (Easy Candied Sweet Potatoes ~ tho I prefer with real sweet potatoes)

* 6 oz. can of French Fried Onions ~ $1.99

* 14 oz. can Cranberry Sauce (whole berry or jellied) ~ 89¢

* 15 oz. can of Pumpkin ~ 99¢

* 11-12 oz. CHOCOLATE CHIPS  (semi-sweet, milk, white or butterscotch) ~ $1.29!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  (Chocolate Chip Cookies)

* 8 oz. Cashews ~ $2.49

* 48 oz. Ice Cream ~ $2.69

* 16 oz. Jumbo Shrimp ~ $7.49

*12 oz.  Cocktail Sauce ~ $1.29

THE Recipes.

Sausage Stuffed Banana Peppers ~ 2 Ways!!

This is my FAVORITE way to eat a stuffed pepper. Something about the grill, the thinner pepper, the cheeses and the sausage ~ makes it really good and a favorite around here! I hope you enjoy this and make it too.

* Look for the banana peppers that are a little bit bigger and straight, you will thank me LATER when you are stuffing your peppers, those skinny curved ones give you a run for your money!

* Try to keep the meat level with the top of the pepper, else the “meatball” wants to pop out while grilling and might just be annoying……

* I serve this with plan spaghetti noodles and some spaghetti sauce. Wala, spaghetti and “meatballs”!

Sausage Stuffed Banana Peppers 
about 24 banana peppers (medium)
1 lb. Italian sausage
1 tsp. Italian seasoning
1 TB. dry  minced onion
1/2 tsp. garlic powder
salt & pepper, just a bit
1/2 c. shredded mozzarella cheese
1/3 c. Parmesan cheese
To prepare the peppers ~ cut the tops off and cut around the seedy part to loosen it from the edges and just pull that whole center out, seeds and all,  set aside and proceed on. When you have them all done, smile and get a bowl ready for your sausage stuffing. Mix the sausage, seasonings and cheeses just till combined well. Carefully stuff each one, it will take some time, just go little by little.  (My husband sprinkles with just a touch of seasoned salt to give those peppers some seasoning.) Grill on low for about 25 minutes or so, till the meat in cooked through and the peppers are tender and browned/blackened. Serve with noodles and spaghetti sauce. Enjoy.

But WAIT! There’s more…..

Here is an indoor way to cook these SAME peppers! Follow the same directions, changing only a few things!

1. Put the stuffed peppers in a greased 9″ x 13″ pan.
2. Bake @ 350°, uncovered, for 30 minutes. Drain.
3. Warm up a jar of spaghetti sauce, or pizza sauce and pour over. Bake for another 25 – 30 minutes.
4. Top with mozzarella or Parmesan cheese and broil till a lovely brown color.
5. Serve over noodles!

 Enjoy!

Acorn Cookies

(Not a TRUE Aldi recipe….as it does NOT feature a “special” item. Sorry. But Aldi does currently carry EVERYTHING for it…..but the Caramels. Sorry.)

We are so QUICKLY speeding towards Thanksgiving, much to quickly. This time of year IS so festively fun and giddy-fying. I have WAY to many fall recipes I want to share…..with NOT enough time. (There is always next year …… right?!?!?!)

AS far as choosing what to share, that WAS hard. But these as so pretty on a cookie platter, I just needed to share the recipe. The cookie is sorta “shortbreadish” and the caramel and the nuts….yum.  They are time-consuming to roll out, but sit at your table with some good music to sing with or good company to chat with and you will be done in NO time!!

* Do not put ALL the chopped walnuts in the bowl when dipping from the caramel. The walnuts will start to clump together from the caramel yumminess. I start with 1/2 c. ~ when that is gone wipe out the bowl and then add another 1/2 c. ~ etc. till all the cookies are dipped.

Acorn Cookies

2 1/2 c. flour
1/2 tsp. baking powder
1 c. butter, melted
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1/3 c. finely chopped walnuts}
24 caramels (about 1/2 lb.)
2 TB. water
1 – 1 1/2 c. finely chopped walnuts

Sift together the flour and the baking powder. Set aside.

Combine the butter, brown sugar and vanilla ~ with your mixer, till well combined. Add the sifted flour mixture. Mix till all combined.  Mix in the chopped walnuts till thoroughly mixed.

Roll into 1/2″ balls. Shape into an acorn-like shape. Then place on an ungreased baking sheet, space about an inch apart ~ they do not rise a lot.(Lay the “acorn” on its side, for best results.) Bake @ 350 for 15-18 minutes. Cool on wire rack. Meanwhile……

Melt together the caramels and water. You can do this in the microwave, stirring every 45 seconds or so till melted and smooth OR you can melt in a double boiler. Dip the wider end of the “acorn” into the caramel then dip into the finely chopped walnuts. Place on wax paper to cool.

Yields about 150 “acorns”.

Enjoy!!!

Recipe from Mom W.

Roasted Vegetable Lasagna & Cake Balls

Aldi Sales for Oct. 10-Oct. 16.

* I was wondering if you all can help me out here. Those of you who shop at different Aldi stores, do you EVER notice that the prices I have listed are different from those in your store? Do you skim over the price and just look for the “special buy” item itself and IGNORE the price? I don’t NEED to type the actual price if it is not helpful OR if it is not a nationwide price, ya know?? Just wondering…… I will keep it as I always do for this week, patiently waiting your help! 🙂

* Oh, PLEASE note if you plan on trying the Butternut Squash Soup PLEASE re-check the recipe. It calls for CHICKEN bouillon not BEEF. Oops. Thanks to a friend for pointing that out!!  Thanks! On that note, please let me know if you ever see typos or if a particular “link” does not work! (Or the occasional bad word…..sorry!)

 

Let’s talk “special buys” and “seasonal items”!

* It IS that time of year again, when all the wonderful “seasonal items” come out. Time to STOCK up for that holiday and winter baking! I am JUST sharing some of the items. I could not list them all and I am sure there are some in the store that are NOT in an ad.
Peanut Butter (40 oz. for $4.49), Light Corn Syrup (32 oz. for $2.49), Coconut Flakes (14 oz. for $1.49), Baking Powder (8.1 oz. for 99¢), Baking Cocoa ($2.49), Assorted Varieties of Sprinkles (3-5 oz. for 99¢), Blueberry Pie Filling (21 oz. for $2.49), Apple Pie Filling (21 oz. for $1.49), Almond Bark, chocolate or vanilla(24 oz. for $2.49). (Has anyone tried the Chocolate Almond Bark?? How is it?)

* Look for a recipe below that used both Cake Mix (a 16.5-18.25 oz. box is 99¢) and Frosting (16 oz. container is $1.29).

* Now is a good  time to grab Powdered Sugar and Brown Sugar ~ 32 oz. bags are $1.39 each. AND Evaporated Milk is 65¢ for a 12 oz. can.

* APPLES. 3 lb. bag for $2. 49 ~ probably a few varieties to choose from. Honey Crisp are $2.99 for a 2 lb. bag. Don’t forget a 3 pack of Caramel Apples for $1.29!!

* I love that Aldi has lasagna noodles (16 oz. box for $1.29), I always like to have a box in my pantry. ESPECIALLY to make Roasted Vegetable Lasagna.

* MUCH MUCH more in the ad! Check it out here!

Do you shop at Aldi? If so WHAT is YOUR favorite “seasonal item”??

(My favorite is the Vanilla Almond Bark. For sure. Well, and the different varieties of chocolate chips ~ last year they had bittersweet, or was it dark chocolate? Either way I was giddified.)  

Recipes:

Roasted Vegetable Lasagna

Sharing recipes is a VERY important part of cooking/baking. My friend shared this recipe with me. Her family enjoyed it A LOT,  I knew my family would eat this…but would they eat it happily AND want it again??!?!!?? Well, I was pleasantly surprised, they all CLEANED their plates, it WAS FANTASTICALLY delish. I hope you too enjoy sharing recipes with your friends AND trying new unique things!!  This recipe has become a favorite around here. I hope your family enjoys it too!!!

 I was a little nervous about serving a meatless lasagna dish, especially one with eggplant *ugh*, and veggies that my kids usually push around on their plates. SURPRISE! No one asked ” hey, where’s the meat???” or “what IS this vegetable?!?!?!?” My kids can be picky, but they ate this great…..why not try it out on your family too?!!!

* I did not use “no cook” lasagna noodles. I just cooked the lasagna noodles I had, though I did cook them for about 2 minutes LESS than al dente.

* I had no Asiago cheese, I just used all Parmesan.

* I chopped my veggies small (to “hide” them a bit), the recipe tells you to slice them. That being said, I hid all my veggies IN the lasagna leaving none for the top. IF your kids are not vegafobiacs, then save some to sprinkle on the top for a much lovelier presentation.

* Remember to let your lasagna set for 15 minutes before serving or I PROMISE, it WILL be runny!

* Please don’t be scared by the list of ingredients…….it was NOT difficult!

Roasted Vegetable Lasagna 
1 small eggplant
2 small zucchini
5 plum tomatoes
1 red pepper
1 onion
3 garlic cloves, minced
1/4 c. olive oil
3 TB. fresh basil (I used about 1 1/2 tsp. dried)
3/4 tsp. salt, divided
1/4 tsp. pepper, divided
2/3 c. Greek olives, cut up (I skipped…but WILL try it next time I make this)
1/4 c. butter
1/4 c. flour
2 3/4 c. milk
1 bay leaf
1/8 tsp. nutmeg
5 TB. Parmesan cheese
2 TB. Asiago cheese (I skipped cause I did not have)
3/4 c. mozzarella cheese ( oh… I used MORE! about 1 1/4 c.)
6 no cook lasagna noodles (I used regular and cooked them under al dente)

(If cooking your noodles, then cook them to about 2 minutes under al dente, drain and let set till ready to assemble.)

Slice the veggies (into slices, chunks, chopped ~ however your family would like them), toss with the oil, 2 TB. fresh basil (or about 1 tsp. dried), minced garlic, 1/2 tsp. salt and pepper. Roast @ 450* for 20 minutes till tender.  Add the olives.

Melt the butter in a  medium sauce pan, add the flour and stir till smooth. Add the milk slowly and stir with a whisk over low heat. Add the bay leaf and nutmeg too. Cook and stir for about 2 minutes or till thickened.  Add 3 TB. of Parmesan cheese, the Asiago cheese, the rest of the fresh basil (or about 1/2 tsp. dried), 1/4 tsp. salt and some pepper to taste. Stir to melt the cheese, take off the heat and REMOVE the bay leaf.

Put 1/4 of the sauce down in a 7″ x 11″ pan. Add about 1/3 of the veggies (if saving some for the top, or use about 1/2 of the veggies), 1/4 c. mozzarella cheese and then lay down noodles. Repeat that layer one more time. Then, top with 1/4 of the sauce, the rest of the veggies, rest of the mozzarella cheese, remaining sauce and 2 TB. Parmesan cheese.

Cover and bake @ 375* for 30-40 minutes. Take out and let set for 15 minutes before serving.

Serve with salad and bread. Serves 6.

Recipe from Taste of Home (thanks Kathy for telling me about it!).

Do you have a recipe your family LOVES??? I would love it if you shared it here at favoritefamilyfoods@hotmail.com. I would be happy to make it and post it to share with others :). (Giving you or your recipe source the credit OF COURSE!) Thanks!

Cake Balls

About a year ago, little more than that, I was busy making these will my soon to be sis-in-law for her and my brothers wedding. That was fun. We had some practice nights and then a big baking night. It was fun. Use whatever combo of cake and frosting you like, then either dip in vanilla or chocolate almond bark.

* Almond Bark works the best for this. I know because I recently  tried it with the  chocolate chips  I had on hand and it was a near catastrophe. IF you are using chocolate chips, MAKE SURE  you have some parafin wax (found in the baking isle, near the chocolate chips)  on hand to  melt in~ it makes is smooth and easy to dip. 

* I HIGHLY recommend that you make this with STORE BOUGHT frosting (mother get back on your chair, I am sure I shocked you off of it…..). You may never hear me say that again, that stuff is not my favorite.  It just works better. I have made it with homemade frosting, but it makes  for a more “starts with “m” and rhymes with “hoist” ” cake ball, which sounds like it would be fine, but really isn’t right. IT is still good, just not “right”.  I will let you know when I find the right homemade frosting for this…..cause I WILL keep trying……

* Use any cake mix flavor, any frosting flavor and either vanilla or chocolate almond bark or chocolate or vanilla chips. Have fun with different varieties! (The one pictured is yellow cake with chocolate frosting. Well… and the bad chocolate melting malfunction…… FYI.)

Cake Balls 
1 cake  mix (9″ x 13″ size)
ingredients needed for baking the cake
1 container of frosting
almond bark  (at least a 24 oz. package, maybe more)

Prepare and bake cake according to package directions. Let cool about 20 minutes.

Frost with frosting. Stir it all up, cake, frosting and all.  (When it is still warm.) Let this chill in the fridge for about an hour or two.

Scoop into balls. (I use my Pampered Chef cookie scoop).  If you cannot roll into a ball, just chill the  mounds of cake numminess till it is cold and will let you roll it into a ball. 

Freeze the balls. 

Melt the chocolate of choice. Dip the balls in. Let set till chocolate has hardened. 

Enjoy. Have fun with it. 

No idea where this recipe came from.  Kristen?? Do you remember?

Fresh Tomato Basil Tart

If you are a tomato lover, then I am sure you are enjoyed the lovely tomatoes this time of year! Here is a lovely dish to make. It goes well with any meal,  as a side dish or even as a lunch (I even made it with pizza…..). The crust was flaky and simply fantastic. I am about as bad at making pie crust as I am at grilling, but this crust was SO easy ~ it gave me no problems.

* Last year I had a FANTASTIC pot of fresh basil, not even knowing what to do with it all. THIS year, however, my plant shot up ~ looked promising, but then, practically by the next day it had withered away. We had a VERY hot dry summer. SO that being said, I have used dried basil. (Hope no one is offended.) It was very good, though if you have fresh, I suggest that!

Fresh Tomato Basil Tart 
2/3 c. wheat flour
1/3 c. flour
1/2 c. cold butter
4-5 TB. ice water (though you made need only 2-3)
4 plum tomatoes (or 5 Romas)
2  c. mozzarella cheese
1/2 c. fresh grated Parmesan cheese
1/2 c. fresh basil (or 1 tsp. or so of dried basil)
1 TB. oil
1/4 tsp. salt
1/8 tsp. pepper
Combine the flours and cut in the butter. Add water, 1 TB. at a time till it forms a ball. Wrap in plastic wrap and chill for 30 minutes. Roll to fit a 9″ springform pan (the kind with the removable sides). Put in the pan and press up the sides about 1″. Try to make the edges look nice and even, fluted it you will. TRY. Bake @ 350* for 13-15 minutes. Meanwhile, slice the tomatoes and drain on paper towels to get rid of excess juice. Put 2 c. of mozzarella cheese on crust,  then your basil , then layer the tomato slices in a nice pattern (save a few slices for the top). Season with salt & pepper, I added another good shake of dried basil.  Sprinkle with Parmesan cheese and add the last few slices of tomato on the top. Bake for 25-30 minutes. Let set 5 minutes. ENJOY!

Recipe adapted from a Taste of Home magazine.

An Award & Zucchini “Fries”

 Imagine my shock and utter excitement when I received an award for my blog! Giddiness. I wanted to thank Nancy at NancyCreative for giving me the award. Thanks to her and thanks to ALL you who are taking the time to read, comment and even try a recipe or two. I have really enjoyed sharing my hobby WITH  you and I hope you have enjoyed it as well!

I now have the fun opportunity to pass on the award to 15 other bloggers. I have thought a bit about this, as I don’t want to give out this award willie-nillie. I want it to be special. Cause that is what an award is, it means a lot to the person who receives it! Some of these are blogs that I read more frequently then others, but ALL have been shared with me from some else ~ maybe it was a recipe I was told to try or a picture that I needed to look at or a cute story to read. Anywho, I wanted to thank these bloggers for taking the time to share. Enjoy your “award” and know it was given to you for a “job well done” and keep up the good work!!

To accept the Versatile Blogger Award, I need to SEVEN FACTS YOU MIGHT NOT KNOW ABOUT ME:
1. My least favorite food EVER it peanut butter and jelly sandwiches.
2. I am  becoming a sports fan…..not necessarily by choice, but SORTA enjoying it….not sure I have a choice BUT to like sports!
3. I enjoy a good storm, rain or snow.
4. I am trying to learn to play piano.
5. I love to watch the sky. It is so pretty and interesting and amazing.
6. I could listen to Christmas music ALL year….I said COULD. I don’t. But do so enjoy it and look forward to it every year!
7. Though I am thankful we do not HAVE to wear them, I would like to bustle around in those skirts that women used to wear, with the aprons ~ they had everyday dresses and then Sunday dresses. Ever since reading the “Little House on the Prairie” books when I way younger and the “Love Comes Softly” Books when I was older. Though I am thankful during these hot days for my shorter skirts and shorts!!

VERSATILE BLOGGER AWARD rules:

1. Copy The Versatile Blogger Award logo and place it in your post.
2. Thank the person who nominated you and link back to their blog.
3. Tell 7 things about yourself.
4. Nominate 15 other bloggers and comment on their blogs to let them know.

Here are my nominees for the Versatile Blogger Award: (I know, there is supposed to be 15…. please forgive me, I just really wanted to only do ones that I check in on occasionally and have enjoyed reading. There are many many great blogs out there, I just thought I would give some attention to my favorites.)

To each of these blogs: I am not sure what the true definition OF this “award” is, but I am taking it to mean that your blog IS and CAN be enjoyed by many ~ no matter of age, male or female, experienced cook or not, parent or not, story writer or story reader,  etc. Thanks for your good work, it IS appreciated. Have a good day and CONGRATS!!

1. Kat’s Kitchen.
2. Cooking Up a Sale.
3. Amy’s Aliments.
4. Kim’s Recipe Book.
5. ABC Recipes.
6. Blue Skies and Butterflies.
7. Three Little Freckles.
8. Life As a Mom.
9. Eat 2 Gather.
10. Beth’s Favorite Recipes.
11. Girl + Food = Love.
12. Woody Farm: Homegrown Babies.

Again, thanks for the award Nancy and thanks all you fine friends for reading!!

NOW how about a recipe….I couldn’t NOT give you one! 🙂

We need to take advantage of this wonderful summer produce WHILE we have it, it will not be here forever and it will be missed! These “fries” are a fun way to eat your zucchini. I cook them long so that they get a nice crispy coating ~ it gives it a nice crunch. Dip it in your favorite dip or eat plain. I am sharing a dip I use on occasion for fries, any leftovers can be spread on sandwiches as well. I hope you enjoy this unique dish and enjoy your summer produce, whether it is from your garden, your friends garden, your parents garden, or the local farmstand!

Zucchini “Fries”   
1/3 c. seasoned bread crumbs
1/4 c. Parmesan cheese
4 small zucchini, quartered lengthwise (I then cut just a bit thinner)
1 egg, beaten lightly
Combine the bread crumbs and Parmesan cheese in a large Ziplock bag. Put the egg in a bowl and add the zucchini, toss a bit till each piece is coated. Take each piece out and drop into bread crumb mixture. Shake the bag gently so that each piece is coated well. Place each zucchini stick on a greased baking sheet and bake @ 450* for 20-30 minutes till golden brown and tender. Serve with dippen’ sauce, if desired. Also good with Ranch dressing. Enjoy.

Recipe from Taste of Home.

Dippen’ Sauce
1/4 c. mayo
1/4 c. sour cream
2 TB. ketchup
2 TB. relish
1 tsp. worchershire sauce
dash of seasoned salt
dash of garlic powder
Mix the above ingredients together. (Truth: I really don’t measure these ingredients, I just do a “dash” or a “scoop” SO you may do the same, adding more of one thing IF your taste buds need it.) Serve as a sandwich spread, on your burgers or as a dipper from fries or zucchini fries. Enjoy.

Pizza Dip

This dip makes an excellent appetizer.  Great to have as a munchie while the main meal is cooking! If you are having company over and want to get as much of the work done as early as you can, this recipe is fine and great to make ahead, just chill and pop in the oven shortly before your guests come over.

* A great dipper for this is toasted baguettes. To make those just cut 24 (1/2 “) slices of bread, put on a cookie sheet, brush with olive oil and bake @ 375* for about 10-12 minutes. Nice and crispy crunchy. (You can add garlic, italian seasoning or whatever your seasonings of choice are ~ though just plain is fine too.)

Pizza Dip
8 oz. cream cheese, softened
2 tsp. italian seasoning
1 c. shredded mozzarella cheese
1 c. shredded parmesan cheese
14 oz. can pizza sauce
some chopped green, red and/or yellow pepper (opt.)
some chopped onion (opt.)
some chopped pepperoni (opt.)
Combine the cream cheese and the seasoning and spread in a lightly greased 8″ x 8″ square pan. Layer 1/2 of the mozzarella cheese and 1/2 the parmesan cheese, then all of the pizza sauce. Top with the remaining cheeses and the veggies and pepperoni IF you are using them. Bake @ 350* for 30 minutes (If chilled it may be longer). Serve with toasted baguettes, those crispy bread sticks you can buy, pita chips, bagel chips,  or really anything that sounds good to dip in :). Enjoy…..

This recipe is from Pampered Chef and I first got to taste it when my friend Annette brought it to another friends house. One of those “I need that recipe” moments! I have made it many many times since!

Cheesy Spinach and Artichoke Dip

A friend and I were talking about Spinach Artichoke Dip a few weeks back, she was looking for a recipe for it. I took that (self-given) “assignment” and ran with it. I went to my research books (aka massive recipe collection), mashed a few recipes together and came up with this one, a winner for my husband and I, a bit too much green in there for my kids to give it much more than a look, that is fine ~ more for me us!!!! They will eat spinach when it is a bit more camo-ed, not when it is OBVIOUSLY spinach. They will learn……This would be great when you have friends over for an appetizer before dinner, or like we had it, as a Sunday night snack!

* As far as the 2 c. any kind of cheese goes, it is just that, any kind! I did pepper jack and cheddar. I know some people do not like heat so I did not want anyone to think that you HAD to use pepper jack cheese. Use mozzarella, cheddar, monetary jack, Mexican blend, or pizza blend ~ whatever, just about 2 c. worth! (I love cheese….)

* You may use fresh spinach, just put it in a microwave safe bowl, cover with plastic wrap and microwave just a minute or two till wilted. Drain well. Or use frozen, probably about a 10 oz. pkg. Just thaw it and then SQUEEZE and twist in a clean kitchen towel to get out ALL that liquid.

Cheesy Spinach and Artichoke Dip 
12 oz. jar of artichoke hearts, drain well
1 c. cooked spinach, squeeze out the liquid
1/2 tsp. garlic powder
2 tsp. lemon juice
4-6 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayo
2 c. cheese of choice, see note above
3/4 c. parmesan cheese, shredded
Combine all of the above in a bowl and pour into a greased 9″ square pan or a 7″ x 11″ pan or something about that size. Cover this and bake @ 350* for 20-30 minutes or so, then uncover and bake or broil till browned a bit on top! Serve with crusty garlic bread, tortilla chips, or crackers. ENJOY!!!