Cream Cheese Spinach Dip

Cream Cheese Spinach Dip

Here's a creamy cheesy Spinach dip recipe with a Mexican flair. Goes great with Mexican food or soup and sandwiches. Also makes an excellent dish to take with tortilla chips to your next finger food social. Would look spectacular served in a tea light fondu warmer. (I don't have a fondu warmer but I think they are super cute serving pieces) ;-)

Ingredients:

1 pkg cream cheese, room temp

1/2 box of frozen spinach, thawed

1 can tomatoes and green chilies, undrained

1 cup shredded Mexican blend Cheese

1 tsp liquid smoke

1 tsp salt 

Dash of pepper

Combine all ingredients

in oven safe dish. 

Blend until smooth and creamy. 

Bake in 350° oven until hot and bubbly and slightly browned on top. I like to bake until bubbling around edges then I turn the broiler on for just a couple minutes to brown the top. 

Bake approximately 20 mins. 

Serve warm with tortilla chips.

Thanks for stopping by!

God bless!

Carrot Cake with Cream Cheese Frosting

Fall is in the air and so is the aroma of fall baking! Here's a wonderfully moist carrot cake recipe that is chocked full of pineapple, pecans and fall spices. Top it off with mouth watering cream cheese frosting and you will have a crowd pleasing fall dessert. 

Ingredients:

2 cups flour

2 cups sugar

1/2 cup oil

1/2 cup buttermilk

2 cups carrots, grated

8 oz can crushed pineapple

1 1/4 tsp baking soda

1/2 tsp salt

3 tsp pumpkin pie spice

1 tsp vanilla

3 eggs

1/2 cup chopped pecans (or walnuts)

Preheat oven to 350 deg. Mix all ingredients in a large bowl until thoroughly combined, scraping bowl as needed. Pour into a greased 9x13 inch pan. Bake for approx 45 mins or until toothpick comes out clean. Let cake cool and top with cream cheese frosting. 

Frosting Ingredients:

1 8 oz pkg cream cheese, room temp

1/2 cup butter, room temp

1 tsp vanilla

1 lb powdered sugar

Cream butter and cream cheese together. Add vanilla and powdered sugar and mix until smooth. 

Enjoy! 

Homemade Pumpkin Bread

Happy Labor Day everyone!!  Hope you had a fun and safe weekend!

Well, fall is knocking on the door, which gets me in the mood for fall cooking!
Here's one of my favorite fall recipes. A moist delicious pumpkin bread that makes 2 loaves, which is handy when you need to take something to church or a friend. It also freezes well.

You will need...

Ingredients:

1 1/2 cups sugar

2 eggs

1/2 cup oil 

1 can pumpkin

1 3/4 cup flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

2 tsp pumpkin pie spice

1/3 cup buttermilk

Preheat your oven to 350 degrees. 

With an electric mixer on medium speed, combine 1 1/2 cups sugar, 1 can pumpkin, 1/2 cup oil and 2 eggs until smooth, scraping sides of bowl with rubber spatula as needed.

Next add dry ingredients and buttermilk.

Mix on medium speed until combined. 

Thoroughly greese 2 loaf pans. 

Divide batter in half filling each loaf pan approx half full. 

Bake at 350 degrees for approx 1 hour or until inserted toothpick comes out clean. 

Remove from oven and let rest for approx 10 minutes before turning out on wire rack to cool.

Serve with butter. 

Makes a delicious addition to breakfast or snack!

Enjoy!

Buttermilk Ranch Dressing

This is a fast and easy homemade ranch dressing recipe that our family loves! With real mayonnaise and buttermilk, this recipe makes an extra creamy and tangy dressing that goes great with salad, veggies, pizza, calzones and more. 

Ingredients:

1 cup mayonnaise 

1 cup buttermilk

1 teaspoon parsley flakes

3/4 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder 

1/8 teaspoon ground thyme 

Whisk all ingredients together until smooth. 

Serve with your favorite salad, veggies, pizza or calzone!

Enjoy! 

Pecan Crusted Pork Chops

If you're a fan of pork chops, then I would like to recommend this recipe to you!! These pork chops come out juicy and tender every time! The pecan breading with Cajun seasoning adds a wonderful flavor to the crunch. Pair these with your favorite side and potato for a delicious home cooked meal that the whole family is sure to love! These would also go great with a fresh salad and my homemade Ranch Dressing!

Here's what you will need.

Ingredients:

4-5 boneless pork chops

1 egg

1/2 cup flour

1/2 cup finely chopped pecans

1 Tablespoon Louisiana Cajun seasoning

Oil for frying

You can begin by heating your skillet to 375 degrees or medium/high heat(don't add the oil yet). Next finely chop your pecans. I like to use my handy dandy crank nut chopper. But, if you don't have a nut chopper like this one, use your food processor, knife or crush them with a rolling pin between two pieces of wax paper. I have seen nut choppers for sale similar to these on ebay and amazon for approx. $12-$15.

Next combine 1/2 cup all-purpose flour, 1/2 cup chopped pecans and 1 tablespoon of Cajun seasoning. Feel free to alter the amount of Cajun seasoning to suite your tastebuds! If you can't find Louisiana brand Cajun seasoning, any other type of your favorite seasoning can be substituted.

Begin by whisking one egg.  Using a fork, place one pork chop in the egg mixture, coating both sides. Next place egg coated pork chop in flour/pecan mixture and again, coat both sides thoroughly.

Now it's time to add the oil to your pre-heated pan.  I use canola oil but other oils work well too, such as olive, vegetable, etc.  The oil should cover the bottom of your pan and be approx. 1/4-1/2 inch deep. You can tell if the oil is hot by holding a flour/pecan covered pork chop over the oil and let a little flour fall into the oil.  If the flour sizzles immediately, then it's probably hot enough to add the pork chops. If the flour falls to the bottom of the oil with very little sizzle, then let the oil heat a few more seconds.

When the oil is hot enough for frying, lay your first coated pork chop in the hot oil. Continue coating the remaining pork chops and laying them in the hot oil one by one until all are nestled in your pan cooking to perfection! Allow to fry for 3-5 minutes or until the crust appears to be turning a nice golden color.

Turn pork chops and continue.

Yum! Look at all that crunchy pecan goodness!!
The pork chops will be done when they reach an internal temperature of 145-155 degrees.
Enjoy! Let me know what you think! Thanks!

Homemade Chewy Chocolate Chip Cookies

If you are looking for a moist, chewy, melt in your mouth chocolate chip cookie recipe, then look no further! Pictures cannot begin to describe the deliciousness of this cookie. We make them so much at our house, I have the recipe memorized! This recipe also works well for cookie bars. 

Ingredients:

1 cup butter(2 sticks)

1/2 cup granulated sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 package chocolate chips

Begin by preheating your oven to 375 degrees. 

Next, get out your large mixing bowl and microwave (approx 45 seconds on high) the 2 sticks of butter until approximately half melted. This is an important step in the chewiness of the cookies. Melted butter makes chewier cookies than room temperature butter. Also, I like to use real salted butter for my cookies but margarine works well too. 

Next, add 1/2 cup granulated and 3/4 cup packed brown sugar. 

Using your electric mixer, mix on high speed until mixture becomes light and creamy. This is also an important step in the chewiness.  Creaming the butter, sugar and egg well helps make the cookies soft and chewy.  Next add 1 egg and continue mixing on high until mixture once again becomes light and creamy. Use a rubber spatula to scrape sides of bowl as needed. 

Next add 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons vanilla extract. Mix well. 

Next add 2 1/4 cups all-purpose flour and mix on low speed just until combined. 

Now we save the best for last! The chocolate chips!!! To me, this is the most important part. It's like icing on the cake.  For some reason, I prefer milk chocolate chips over semi-sweet. I'm not sure why. I've just always been a milk chocolate fan. Even with other candy and sweets. I'm milk chocolate all the way! Ok anyways....enough about my love affair with milk chocolate. On with the show. Incorporate the chocolate chips either with the mixer on low speed or a spatula. 

Next, using your handy dandy cookie dough scoop, create delicious mounds of mouth watering cookie dough and space evenly on your favorite baking sheet. I prefer my pizza stone as it creates a nice crispy bottom while preserving the chewy gooey goodness in the middle of the cookie. For all you cookie dough lovers, try your best to refrain from eating the raw cookie dough. ;-)

Next, bake at 375 degrees for 8-10 minutes or until lightly golden. It's very important to NOT over bake your cookies! 

Now all you have to do is sit down, relax and enjoy one your delicious chocolate chip masterpieces.  Even pour yourself a glass of milk. You deserve it!! Your family will be oohing and awing every time they sink their teeth into one of your cookies! 

Enjoy! Let me know what you think! Thanks!!!

Homemade Egg Noodles

This is my great grandmother's recipe for homemade egg noodles. We have them every year during the holidays. It takes a little elbow grease to make them but it's all worth it in the end. They are delicious!

Ingredients:

2 eggs, beaten

1 1/2 cups flour + more for rolling

2 tsp cold water

1/2 tsp each salt and pepper

Like my vintage s&p shakers? They were my Grandma's. Miss her.

Combine eggs, cold water and salt/pepper.

Add 1 1/2 cups flour and combine. Dough will be very sticky.

Turn dough out onto a floured surface and knead, adding flour, until no longer sticky and you have a nice smooth ball.

Next flour your rolling pin and begin rolling dough out, adding more flour as necessary. Dough will be very elastic at first but just keep rolling, just keep rolling, just keep rolling. :-)  Roll until the dough is approximately 1/8 inch thick.

Next cut your noodles approximately 1/2 inch wide X 2 inches long.  I like using a pizza cutter but a sharp knife will work just fine.

Then use a pastry knife or spatula to scoop the noodles up in a pile, making sure none are stuck to the cutting board.

Next spread them back out on the board and allow to dry for 3-5 hours.

To cook, bring approximately 4 cups broth(chicken or beef) to boil. Add noodles and cook for 20-30 minutes or until noodles are cooked through. Add shredded chicken or beef and serve with mashed potatoes, noodles or rice.  Recipe can easily be doubled for a croud.

Enjoy!

Homemade Broccoli and Cauliflower Cheese Soup

This is a chunky style broccoli and cauliflower cheese soup with lots of veggies and real cheese. Nothing artificial here. Yum!

Ingredients

1/4 cup butter

1/2 medium onion, finely diced

2 stalks celery, finely diced

1/4 cup flour

1 pint half n half

2 cups chicken broth

1 cup carrots, finely diced

1 1/2 cups broccoli, chopped

1 1/2 cups cauliflower, chopped

Salt and pepper to taste

1/2 lb cheddar cheese, shredded

Melt butter over medium heat in 2 qt saucepan. Add onions and celery and sauté.

Add flour and brow slightly making a roux.

Add half n half and cook until thick, stirring constantly.

Add chicken broth, remaining veggies and salt and pepper. Cook until veggies are tender.

When veggies get tender, mash slightly with potato masher. 

Remove from heat and add cheese, stirring until melted. Make sure the liquid is NOT boiling when you add the cheese or else the cheese will clump together. 

Makes an excellent meal with a sandwich!

Enjoy!