This is a copycat recipe for Houstan’s restaurant “Spinach and Artichoke Dip”.
- 1/2 cup (2-oz.) Reggiano cheese, grated
- 2 large cloves garlic
- 1 package (10-oz.) frozen chopped spinach, thawed, firmly squeezed to remove moisture
- 1 jar (6 1/4-oz.) artichoke hearts, drained, patted dry
- 1 (8-oz.) container soft garlic chive cream cheese
- 2 large eggs
- 1 cup (4-oz.) shredded Mozzarella or Italian mix cheese
- Tortilla chips, sour cream, salsa
Heat oven to 375 degrees. Put Reggiano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichoke, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in Mozzarella cheese.
Transfer to a 2 to 3 cup baking dish; bake until heated through, 20 to 25 minutes. Serve hot with tortilla chips, sour cream and salsa.
Yield: 16 servings
“Our loved ones may spurn our appeals, reject our message, oppose our arguments, despise our persons – but they are helpless against our prayers.”
- 1 1/2 lbs. fresh mushrooms, cleaned and sliced
- 3 cups soft French bread crumbs
- 3/4 cup butter, melted
- Salt and pepper to taste
- 1/2 cup dry white wine
- 2 tablespoons Parmesan cheese, optional
Place 1/3 of mushrooms in a buttered 12″ x 8″ casserole dish, cover with 1/3 of bread crumbs and drizzle 1/3 of butter over crumbs. Sprinkle with salt and pepper. Repeat process 2 more times. Pour wine over all. Top with Parmesan cheese, if desired. Cover and bake at 325 degrees for 40 minutes.
“Times of trouble are times for trust.”
This was the perfect thing to have for supper tonight. So far we have gotten 4 1/2 inches of snow and it’s still snowing. Try it —- it will warm you up.
- 2 lbs. of ground beef
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 5 cups beef broth
- 1 (8-oz.) can tomato sauce
- 1 (16-oz.) can diced tomatoes
- 1 (16-oz.) can cut green beans, drained
- 1 (10-oz.) package frozen corn
- 1 1/2 teaspoons salt
- 1 teaspoon dried minced garlic
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 3 tablespoons ketchup
In a large stock pot, brown ground beef. Drain fat off.
Add the rest of ingredients to the pot with the beef and bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
“Little things done in Christ’s name are great things.”
Favorite Coffee Cake
This is absolutely delicious! Try it for an Easter brunch.
- 1 cup butter
- 1 1/4 cups white sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Cream butter and sugar. Add eggs, sour cream and vanilla. Beat well, gradually add flour, baking powder and baking soda. Place one half the batter into a greased tube or bundt pan. Sprinkle with half the topping mixture. Add remaining batter and topping mixture.
Bake in a 350 degree oven for 1 hour, or until a tester inserted in the center comes out clean.
- 1 cup finely chopped nuts
- 4 tablespoons white sugar
- 1 teaspoon cinnamon
Mix together in small bowl.
“Our problems are never a strain on God’s provision.”
Spicy Oatmeal Raisin Cookies
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Preheat oven to 350 degrees.
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
“Don’t be shy; tell the stories of God’s greatness.”
Copycat Lipton’s Onion Soup Mix & Onion Dip
Because I get headaches when I eat anything with MSG in it, I was so glad to find this recipe to use in place of buying a package of it.
- 3/4 cup instant minced onion
- 1/3 cup beef bouillon powder (no MSG)
- 4 teaspoons onion powder
- 1/4 teaspoon crushed celery seeds
- 1/4 teaspoon sugar
Combine all ingredients and store in an airtight container.
About 3 tablespoons of mix are equal to a 1 1/4-oz. package.
To make onion dip: Mix 3 tablespoons with one pint of sour cream.
“God is in the small things as well as the great.”
Grandma’s Frosted Fruit Salad
I have been making this for years. Make it a side dish or dessert. It’s yummy!
- 1 (3-oz.) pkg. lemon jello
- 1 (3-oz.) pkg. orange jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 (20-oz) can crushed pineapple, drained and squeezed (save juice for topping)
- 2 to 3 bananas, sliced
- 2 cups miniature marshmallows
Dissolve jellos in boiling water. Add cold water and stir until jello is melted. Add fruits and marshmallows and pour into a 9″ x 13″ baking dish. Refrigerate until firm.
- 1 egg, beaten
- 1 tablespoon flour
- 2 tablespoons butter
- 1/2 cup sugar
- 1 cup pineapple juice (reserved from pineapple) (add water enough to make 1 cup)
- 1 cup heavy cream, whipped
- 1/2 cup shredded sharp Cheddar cheese, optional
In a saucepan, combine egg, flour, butter, sugar and pineapple juice. Cook and whisk until thick. Cool completely. When cool, fold in whipped cream and spread over chilled jello. Sprinkle cheese on top, if desired.
“God is in the small things as well as the great.”