Warm Spinach Dip

Everyone has their own favorite Spin dip.  Mine is from my BFF Nykol.
However, one doesn't always want to go to the store to make said spin dip so here is a new recipe I created using the stuff I had at the house.  It was super awesome.  The whole pan was gone in about an hour.

1 package frozen spinach
1 cup frozen pre-cut onion/red.green pepper mix
1 6 ounce block of cream cheese (softened)
1/2 cup finely grated Asiago cheese
1/2 cup grated Parmesan cheese (divided)
1 cup mayonaise
3 tablespoons of roasted minced garlic
3 whole scallions, finely chopped (dunno, made maybe half a cup?)
1 diced roasted red pepper
2 teaspoons Adobo seasoning
1 teaspoon crushed red pepper (I happen to have crushed chilies from my sister in law, but whatever)

Preheat the oven to 350 degrees.

Mix it all together in a big bowl (only use half of the Parmesan).  It's ok if the spinach is still frozen as long as its not in brick form.

Flatten the mix into an 8" x 8" glass or metal pan.  Sprinkle the remaining Parm on top.

Bake for 30-35 minutes or until it is golden brown on top.

Serve with a crusty bread or tortilla chips.

Watch it disappear!

YUM.

Polish Mistakes or Sausage Yummies

Well Game Day is fast approaching.  Time for finger food that wont get on the carpet when people start cheering.  Ok, I am not a football fan but I do like watching the commercials. I will be serving an assortment of snacks including Polish Mistakes.  Why are they called Polish Mistakes? I have no idea. I do know that they are super delicious though.  One of my dad's friends started bringing them to his bar for Super Bowl parties a long time ago.  I have tweaked the recipe just a touch to make them a little more colorful. We call them Sausage Yummies at my house so no one is offended by the silly name.

Polish Mistakes

(or Sausage Yummies)

Ingredients:

1 lb. ground sausage

8 oz. Velveeta Mexican cheese

1/8 cup red pepper, finely minced

1/8 cup green pepper, finely minced

1/2 tsp minced garlic

1 package of rye or pumpernickel squares (aka cocktail bread)

Directions:

Brown sausage in skillet. Just before the sausage is cooked through, add the peppers (this keeps them a little crisp) and garlic. While the sausage is cooking, cube the cheese into manageable pieces. Put the cubes of cheese into a medium sized bowl. Drain the fat off the sausage and pour the mixture onto the cheese. Mix well.  If the cheese doesn't melt all the way, put the bowl into the microwave for 30 seconds.  Spoon about a tbsp of the mixture onto each cocktail rye piece and place on a cookie sheet. Put the cookie sheet in the freezer for about 30 minutes to allow them to set up a bit. Next, put them in plastic bags and freeze. You can keep them in the freezer for about a month.Take out as needed and bake for 20 minutes at 350 degrees in a conventional oven or 13 minutes in a toaster oven set on 450. This makes about 64, which is approximately how many slices of bread you get on one package.

The bead will be crunchy and the meat/cheese will be hot and bubbly.  This is a great appetizer because you can get out as many or few as you need and cook them in batches.

Beef Taco Casserole

We like tacos around here. However, the assemble your own variety can get old.  I like this every once in a while.  I have stopped using taco seasoning mix altogether.  I have found you can get the same great taste without all that unnecessary sodium and preservatives.  I always use this meat mixture now instead of the packet.  It's much healthier and super easy.

Beef Taco Casserole

Ingredients

1 1/2 pounds lean ground beef

1 (14.5 ounce) can or box of diced tomatoes with green chile peppers (I like Rotel)

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

8 ounces shredded Sharp Cheddar cheese

1 (18 ounce) package corn tortilla chips, lightly crushed

Sour Cream to garnish

Lettuce (optional)

Directions

Preheat oven to 350 degrees F.

In a medium skillet over medium heat, brown the ground beef and drain fat. 

Add the diced tomatoes with green chile peppers and spices. Simmer 10-15 minutes or until beef is cooked through and no pink remains.

In the bottom of a 9 x 13" baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process two more times, ending with cheese on top.

Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbly.

Garnish with sour cream and serve on a bed of lettuce (if you like).

Gorilla Bread

Gorilla Bread with Cream Cheese Centers

This is a variation on Monkey Bread. It is SO MUCH MORE FATTENING because of the cream cheese centers!  You can add almost anything to this easy bread.  Nuts, raisins, cranberries... just layer it in with the dough balls.

Ingredients

4 cans refrigerated biscuits
1 8 oz. block of cream cheese

1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag.
Cut the block of cream cheese into 32 squares.

Cut the biscuits into quarters, place a piece of cream cheese int the center of each quarter and roll into balls. Put a few pieces at a time in the bag. Shake to coat.

Arrange pieces in the bottom of the greased pan. Continue layering until half the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour half over the layered biscuits. 
Continue layering the biscuits in the pan and pour the remaining half of the liquid over the top.

Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and watch it disappear.

Serrano Crisps with Goat Cheese and Apple

This was the one of the best brunch recipes I have tried in a long time.  I made it the other day when Matt's boss came over with his lovely wife.  The combination of flavors and textures was out of this world! This is so easy and yet so elegant.  Try this recipe and your guests will be super impressed.

 Serrano Crisps with Goat Cheese and Apple

Ingredients:

12  thin Serrano slices (about 1/3 lb.) *Don't have Serrano on hand? Try Prosciutto!

2 Macintosh apples

1/2  (4-oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Directions:

Preheat oven to 450°. Arrange Serrano slices in a single layer on an aluminum foil-lined baking sheet. Bake 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack. Let stand 10 minutes or until crisp. Core apples, and cut crosswise into 12 thin rings (6 per apple). Arrange on a serving platter. Top with Serrano and crumbled goat cheese; sprinkle with freshly cracked pepper. Drizzle with honey just before serving.

Angi's Famous Skillet

This is my "famous" recipe simply because I often make it for Sunday brunch.  It's easy to walk away from if you need some coffee or a moment to chat with friends. It is also very adaptable so feel free to make your own veggie and meat (or no meat) choices. You can also change the amount to meet the hunger of your crowd.  I usually make enough for about 10.

Sunday Morning Skillet

4 cups diced or shredded potatoes

1 doz. eggs

2 cups shredded cheddar

2 tbsp of milk (although water works if you have none)

1 pound ground sausage

1 medium onion, diced

1 red pepper, diced

2 tbsp minced garlic

salt and pepper to taste

1 healthy dash of olive oil

Fry the sausage, onion, garlic and peppers in a large skillet, drain and set aside.

In a bowl, whisk the eggs with the milk, salt and pepper

In the same skillet that you cooked the sausage, add a healthy dash of olive oil and fry the hash browns.  The potatoes do not have to get crisp, just heated through.

Add the sausage mix

Stir to combine.

Once the sausage is hot again add the egg mixture.

Stir frequently so the eggs combine with the potato/sausage mix.

Once the eggs are no longer runny, add the cheese.

Stir to combine and continue stirring until the cheese is melted.

I serve this with sour cream and hot sauce on the side. It is always a huge hit and we rarely have leftovers.

YUM!

Mac and Cheese with Ham

Have you been to oui, chef? If not, you should.  I got this mac and cheese recipe from him the other day.  It is the BOMB.  Seriously.  We ate it all in 2 days. Mind you, I modified the recipe a tiny bit to suit my household, but don't we all?  That being said, he still deserves the credit for this dish. He got it from a cookbook that he credits on his site.  Look there for more info.
  
Mac and Cheese with Ham

Ingredients:

1 pound elbow macaroni

3 tbsp olive oil

1/2 pound ham steak, diced

6 tbsp butter

1/2 cup all-purpose flour

4 cups 2% milk

1 pound coarsely grated cheddar cheese

2 tbsp prepared horseradish

1/4 cup freshly grated Parmesan cheese

1/2 cup breadcrumbs

Salt and pepper to taste

Directions:

Preheat oven to 350℉ and lightly butter a 9x13" baking dish.

Put a large pot of salted water on to boil for the pasta.  Cook per package instructions until just al dente, drain and rinse with cold water to prevent sticking.

In a large, heavy bottomed saute pan or skillet set over medium-high heat, heat 1 tablespoon of the olive oil.  Add the ham and cook until browned (this too me about 5 minutes) remove from the pan and set aside.

Set the pan back over medium heat, melt the butter, whisk in the flour and cook, whisking constantly (this took me about 3 minutes) until the mixture turns a light tan color.

Add the milk to the pan, whisking constantly, and bring the sauce to a simmer.  Simmer for about 2 minutes or until the mixture starts to thicken.  Take the pan off the heat and stir in the grated cheddar and horseradish.

Pour the pasta into the pan of cheese sauce, add the ham and stir gently to combine.  Adjust seasoning to taste with salt and pepper and pour the mixture into the prepared baking dish, sprinkle the top with the grated Parmesan.

Bake in the oven, uncovered, until the top is golden and bubbly (about 35 minutes in my oven).  Next, take the dish from the oven and sprinkle the top with a light coating of breadcrumbs, put it back in the oven for 5-10 more minutes.

Let this dish sit on your counter for about 10 minutes before serving. It is even better the next day.... if you have any leftovers!

Lemony Broccoli

This broccoli is a huge hit with our 11 year old.  Yes, she really does like broccoli!  Try it, you will like it too.

Lemony Broccoli

Ingredients:

2 heads of broccoli, washed and chopped

1 lemon

1 tbsp. chopped garlic

a healthy dash of olive oil (or butter/margarine)

salt and pepper to taste

Directions:

Steam the broccoli in a covered pot over high heat for about 5 minutes.  You are looking for a bright green color and the broccoli should still have a little crunch. Overcooked broccoli is mushy and sort of olive green.  YUCK!

While the broccoli is steaming, use a small skillet to saute the garlic in olive oil.

When the broccoli is done, transfer it to a serving dish and pour the garlic over the top. Next cut the lemon in half and squeeze the juice onto the broccoli (careful not to get the seeds in the dish!).  I use both halves of the lemon but if you are nervous, only use half. Toss to coat and then salt/pepper to taste.

This dish is awesome. It is loved by my whole family. I even made it for Thanksgiving one year. Try it, you wont be sorry.

Washington Apple

One of my favorite cocktails is a Washington Apple.  I love the cranberry, apply flavor with the whiskey punch!

Washington Apple

Ingredients:

2 oz Crown Royal® Canadian whiskey

2 oz DeKuyper® Sour Apple Pucker schnapps

2 oz cranberry juice

a splash of Sprite®

Directions:

Serve over ice in a highball glass.

You can also make this as a shot - but why on earth would you want to make such a tiny drink??

:)

Matty's Not-Too-Sweet Tea

My husband loves Iced Sweet Tea.  We live in the south and here it is sickly sweet.  Here is his adaptation.

Matty's Not-Too-Sweet Tea

Ingredients:

1 family size tea bag (whatever your preference) or 4 single serving tea bags

1/2 cup sugar

Coffee maker

1 gallon of water

A container to keep the tea in your fridge

Directions:

Fill your coffee pot almost full of water and place in the water reservoir on your coffee maker.

Place 1/2 cup sugar in your coffee pot. Add a splash of water so it doesn't harden while the tea is brewing. Put the tea bag in the coffee hopper and run the coffee maker.

Pour the tea into your container (do this in the sink - seriously - tea stains counter tops!)

Run an additional pot of water through the coffee maker (leave the tea bag in the hopper)

Pour the tea into your container.

Fill the rest of the container with cold water and stick it in the fridge!

Enjoy until it runs out and then ask your wife to make more.

Monkey Bread or Pull Apart Bread

Monkey Bread

This is such a hit at brunch that I sometimes make more than one.  You can add almost anything to this easy bread.  Nuts, raisins, cranberries... just layer it in with the dough balls.

Ingredients

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and roll into balls. Put a few pieces at a time in the bag. Shake to coat.

Arrange pieces in the bottom of the greased pan. Continue layering until half the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour half over the layered biscuits. 
Continue layering the biscuits in the pan and pour the remaining half of the liquid over the top.

Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and watch it disappear.

Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

This shmear is oh-so-good and will keep in your fridge for about 2 weeks in an airtight container.  We like to have brunch, and this is a great EASY addition. Regular cream cheese is boring.  Spice it up!

4 oz. cream cheese, softened

3 tablespoons brown sugar

2 tablespoons pure maple syrup

1/4 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

2. Add pumpkin, spices and vanilla and beat til smooth.

3. Refrigerate for at least an hour.

4. Enjoy on your favorite bagel!

Kickin' Crab Bisque

Kickin' Crab Bisque

3 tablespoons Olive Oil 

2 pieces Celery, diced

2 Carrots, diced

1 small Yellow Onion, diced

4 cloves garlic, minced
3 cups Milk (or half and half if you don't mind the calories!)
8 oz. chicken (or seafood) stock

2 cups Crab meat, shredded (I  like Snow Crab the best 
but you can use your fave.)

3 cups corn kernels (white corn is sweeter!)
Zest from half a lemon

2 tablespoons Old Bay seasoning
Salt and pepper to taste
1/4 cup dry white wine

2 tablespoons corn starch
   
Saute celery, carrots, garlic and onion in olive oil. Combine all ingredients 
except wine and corn starch in Crock-Pot; stir well. 
 Cover and cook on Low setting for 3 to 5 hours. 
Just before serving mix the wine and cornstarch in a cup, pour into chowder
 to thicken. 

Cook another 20 minutes.

(all of this can be made on the stove in an hour if you are in a hurry! 
Simmer on medium.) 

Makes about 2 quarts.

Clark's Tropical Guacamole

This is Clark's recipe - I think I modified it a little - but not too much!!! It is delicious!

Clark's Tropical Guacamole with Plantain Chips

Ingredients

4 ripe Haas avocados (2 pounds total)

1 cup finely chopped red onion

1 Romano tomato (diced and deseeded)

2 fresh Serrano chilies (finely chopped -including seeds)

1/4 cup fresh lime juice, or to taste

3/4 purple grapes (halved and seeded)

3/4 cup mango (peeled and diced)

1/2 cup chopped cilantro

5-10 green plantains

Directions:

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chilies, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in grapes, mango, and cilantro. Season with salt and additional lime juice.

Slice plantains really thin and fry them in vegetable oil heated to 375 degrees for about a minute.

Guacamole can be made 4 hours ahead and chilled, its surface covered with plastic wrap. Bring to room temperature and stir before serving.

Garnish with lime wedges and plantain chips!

YUM!

Ooey-Gooey Peanut Butter Brownies

I just love the magazine "Cooking Light." A few years ago my mother-in-law brought me a few issues and I have been hooked ever since. Here's a classic.







"Ooey-Gooey" Peanut Butter Brownies

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25 oz) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 oz) jar marshmallow creme
1/2 cup peanut butter chips

1. Preheat oven to 350 degrees F.

2. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (batter will be very stiff). Coat bottom of a 13x9 pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

3. Bake at 350 degrees F for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.

Yield 2 dozen.

According to Cooking Light this has 176 cal., 5 g fat, .8 g fiber, about 4 WW points each. Sounds too good to be true but they have not lied to me before!

MMMMMMM!!!!!!!!

Scones!

My friend Amanda gave me this scone recipe. They are SOOOOO good. This recipe calls for chocolate chips, but you can put in just about anything you like. Try fresh blueberries, dried cranberries, bananas or cinnamon chips. You can also go savory with ham and cheddar or pumpkin with walnut.

Ingredients

 

2 cups Flour

1 Tablespoon Baking powder

1/2 tsp. Salt

1/4 cup Sugar

1/2 cup Chocolate chips

1 cup Whipping cream

1/4 cup Milk

Directions

Mix all together

Put down some flour and knead. When done kneading, pat into circle (or square or shape of your choosing) and cut into pieces (I usually cut into 8 pie slices)

Melt 2 Tablespoons of butter.

Brush tops with butter, sprinkle with sugar.

Bake @ 425 degrees for 10-14 minutes. Top edges should be slightly browned.

Salmon salad

Don't know what to do with that leftover piece of salmon from dinner last night? Here is a delicious and healthy recipe.

Ingredients:

* 1 medium head of red lettuce
* 2 hard boiled eggs, no yolks
* 1 carrot, shredded
* 1 cup cooked asparagus tips
* 1 small red onion, thinly sliced
* 1 small yellow pepper, cut into strips
* 1 nice piece of salmon (or 7.5 ounce can of pink salmon)

* For the Vinaigrette Dressing:
* 1 tbsp extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 2 tbsp water
* 1 1/2 tsp Dijon mustard
* 1 garlic clove, crushed

Directions:
Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates.

Combine chopped cooked egg whites, carrot, asparagus, onion and peppers. Arrange on top of lettuce.

Flake salmon on top of vegetables. (Or drain and flake.)

In a small bowl (or food processor), whisk vinaigrette ingredients together until emulsified. Drizzle a little over each plate or bowl.

Serves 4.

Yummy and good for you.

Pasttata

I got this recipe from the Food in my Beard guy. I was looking for a good way to get rid of some left-overs and he delivered. The link is to his actual recipe with cool photos and stuff so look at it if you can't figure out what I mean.

Pasttata (pronounced: pas-ta-ta) (heh heh)

3 small zucchini (chopped into bite sized pieces)
2 cloves of garlic (minced)
1/2 cup sun dried tomatoes
1/2 ground turkey (or pork or sausage or beef - whatever)
1 medium onion
1/4 teaspoon of: sage, marjoram, cayenne, rosemary (or whatever you like)
1/2 lb. leftover cooked spaghetti noodles
6 eggs
2 cups cheese of your choice (I used fontina, Parmesan, mozzarella, brie)
salt and pepper to taste

Preheat oven to 350 degrees.
Brown the meat in a large oven-proof skillet and drain off grease. (On medium heat)
Cook the zucchini in the skillet (if needed) with the onion, garlic, tomatoes, and dry spices.
Add the meat back in and mix well.
Add the spaghetti noodles and mix well.
In a bowl, mix the eggs and 1 1/2 cups of the cheese.
Pour cheese and egg mixture into pan with all the other ingredients.
Use tongs to incorporate it all together.
Let it begin to cook in the pan like you do a frittata.
Once it is mostly cooked (eggs are no longer runny) put it in the oven to finish it off.
I say about 30-40 minutes in the oven. Look for it to begin to brown on top.
Take out of the oven and let rest 3-4 minutes.
Turn out onto plate and add the last 1/2 cup of cheese.
Put back in oven for a minute to melt the cheese.

Cut it like a pie and serve.

I found the spaghetti noodles make it a much heartier meal than your average frittata. Serve with some dinner rolls and a salad for a filling meal. YUM!

Angi - Smoke free and Healing for Twenty Days, 9 Hours and 3 Minutes, while extending my life expectancy 1 Day and 9 Hours, by avoiding the use of 408 cigarettes!

Prosciutto and Artichoke Fritatta

Angi's Prosciutto and Artichoke Fritatta

*You need a skillet/pan that can go from stove top to oven.

Serves 4-5

10 eggs (you can use eggs substitute but it will not come out as firm as using real eggs)
1 jar artichoke hearts (in brine) - - side note: you can use 1 fresh but you have to cook it first!
1 package prosciutto (about 6 oz.)
Splash of milk (or water if you are trying to lower the fat content)
1/2 a medium onion, diced
1 tablespoon of minced garlic (or 1 clove of fresh garlic)
2 or 3 good shakes of Adobo seasoning
1 or 2 good shakes of Cumin or Chili Powder (optional but adds a nice flavor!)
Salt and fresh ground pepper to taste
A dash of olive oil
Shred about 10 ounces of your favorite cheese.

Preheat oven to 350 degrees

Dump the artichoke into a strainer. Let the brine drain off and dump onto a pile of paper towels to get the excess. (Too much brine will make your fritatta bitter!)

Cut prosciutto slices into smallish pieces. I use a pair of kitchen scissors to get the size I like. Put a dash of olive oil into an oven safe skillet on the stove over medium heat. Saute the onion until it starts to get soft. Add the prosciutto and get it nice and warm; stirring often to keep from burning. Add garlic and artichoke.

While garlic is getting soft in the pan, whisk 10 eggs with the remaining seasonings, milk, and half the cheese. Dump this all in the pan and treat like scrambled eggs for a minute or two while it starts to set up. The idea here is to get it mostly cooked before it goes in the oven. Once it starts to set up, scrape the pan and move all the ingredients around. Do this two more times or so. It should still be slightly runny when you put it in the oven so it can set up correctly.

Put in preheated oven for about 30 minutes. You should check it after about 20 minutes, since all ovens are different. It looks like an egg pie when done. NO runny spots when you move the pan around.

Take out of oven (use hot pads!!!!!) and put on a heat resistant surface. Run a spatula around the edges of the pan to loosen. You can also push the spatula under the eggs if you have a crappy pan. Let this rest for about 5 minutes before putting a plate on top of the pan and turning it out. (Flip it over!)

Use your spatula to pound on the bottom of the pan if it doesn't come out.

Use the rest of the cheese on the top of the fritatta and let melt.

Enjoy!

Midnight cake

I was bored this afternoon so I looked through Matt's Cake Doctor book and found a recipe for Midnight cake. It was easy and came out great.
1 box Dunkin Hines butter fudge cake (because I had one in the pantry)
1 cup sour cream
3 eggs
2 tblsp. Vanilla
Mix well and pour into your oiled and floured pan (your choice of style)
I went with the 9 x 13 sheet pan

375 for about 35 minutes

I made butter cream frosting.

Yum!

My Wii age is 27 today. That's right. It reminded me that I am still obese but that my flexibility and balance and improving rapidly. I have all the yoga but 3 open and today I got the Free Step aerobics game. Its cool because the wiimote makes noise so you can watch regular tv for 10 while you walk to the beat. It got my heart rate up and I could feel it in my hips from taking the step up onto the fit board. I also got the lotus balance game which I mastered on the first try. You have to sit still for 90 seconds. Ha ha no problem for a couch potato like me! I also lost a tiny bit of weight. I would probably lose more if I didn't make cakes!!

Oh I think I got the bridal hair thing sorted. We are going to look so cool!

The dog just plopped down on my foot so it must be time to end.

*Angi WB*
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