Hot Spinach-Artichoke Dip

Hot Spinach-Artichoke Dip

Recipe courtesy Paula Deen

Serves:

about 4 cups

Ingredients

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Directions

Preheat the oven to 350 degrees F. Grease a
casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and
coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared
casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep
warm over a low flame.

Hot Corn Dip

HOT CORN DIP Credit: Home Cooking with Trisha Yearwood 
Serves 12

2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.

In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.

Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. ( I also top with extra cheese)

Serve the dip warm from the oven with corn chips.

Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. ( I chill for an hour before covering in chocolate)
2. Dip balls in chocolate; place on wax paper-covered baking sheet. Instead of toothpicks, I use a skewer.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Written in my Heart for Renee and Family

December 7th, 2010

Remembering three special angels in heaven today.

Cindy (Roggy) Jarman, Tonya Jarman and Timmy Jarman.

This month we celebrate this wonderful time of the year in which we celebrate the birth of our Savior, I cannot help but realize that this year is also another Christmas you have without your beloved Cindy, Timmy and Tonya.  I want to assure the Roggy family that you will be in my thoughts and prayers as you go through this difficult time, and I know the same God who has helped you with past trials, will be ever present during this one as well. 

* You are a very special woman Renee! 

*****UPDATE***** Michael Edward Hooper was executed on August 14, 2012 at 6pm

Blackberry Cobbler

The one dessert I know my parents like and it's extremely easy and you don't  have to use blackberries, you can use peaches, etc.
It's great warm and topped with ice cream!



Blackberry Cobbler

1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.

Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.

Bake at 350°F. for 45 minutes or until golden brown.

Layered Tortilla Pie

One of my favorite things to do in the fall is go through recipes! I love it! My mother in law and I often swap recipe books and try things out and tell each other which ones have worked for us. This one was a hit with my family.

Layered Enchilada/Tortilla Pie

Ingredients

* 1 pound ground beef
* 1 medium onion, chopped
* 1 can (8 ounces) tomato sauce
* 1 garlic clove, minced
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 can (2-1/2 ounces) sliced ripe olives, drained, optional
* 1 tablespoon butter
* 6 corn tortillas (6 inches)
* 2 cups (8 ounces) shredded cheddar cheese
* 1/4 cup water

Directions

* In a large skillet, brown beef and onion until meat is no longer
* pink; drain. Add the tomato sauce, garlic, chili powder, salt,
* pepper and olives if desired. Bring to a boil. Reduce head; simmer
* for 5 minutes or until thickened.
*
* Lightly butter tortillas on one side; place each tortilla, buttered
* side down, in a 2-qt. round casserole. Spoon about 1/2 cup meat
* mixture on each of the tortillas. Sprinkle with about 1/3 cup
* cheese. Repeat layers, ending with cheese.
*
* Pour water around the sides of casserole (not over top). (* I put water inside the enchilada can so that I'm not using just water.) Works well!
* Cover and
* bake at 400° for 20 minutes or until heated through. Let stand 5




Courtesy: Taste of Home/2009

A Great Fall Crock-Pot Soup Recipe

Crock-Pot Chicken Tortilla Soup

1 lb shredded, cooked chicken

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 (4 oz) can chopped green chiles

1 medium onion, chopped (I use purple)

2 cloves garlic, minced

2 cups water

1 (14.5 oz) can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt (this can be more, or less to taste.  I use more)

¼ tsp black pepper (same as above)

1 bay leaf

1 (10 oz) package frozen corn

1 (15 oz) can black beans

1 Tbsp chopped cilantro

Shredded 4-cheese blend Mexican cheese or Sharp cheddar

Tortilla strips or broken tortilla chips

Place chicken, tomatoes, enchilada sauce onion, green chiles, and garlic into slow cooker.

Pour in water and broth and then all seasonings (including bay leaf).

Stir in corn, beans, and cilantro.

Cover and cook on low for 6-8 hours or high 3-4.

To serve, sprinkle shredded cheese and tortilla strips on top of each bowl.

**I have also used additional chopped fresh green onions for garnish along with cheese and chips/strips…very good.

• http://faithandseasons.blogspot.com/Stacy Robertson

By Stefanie- I rec'd this recipe from a dear friend and my family has enjoyed this recipe on almost a weekly basis.  I made it this way many times until I found the tomato sauce cans that are 'fire roasted diced tomatoes."  I replace the whole peeled tomatoes.  

This is a great recipe!!!  Thanks for sharing Stacy!

Autumn Splendor

I'm not sure what it is, but the older I get, the more I love autumn. I feel more ALIVE in Autumn. I love the chance to do things that need to be done like clean out the closets, garage and anything else you don't want to do in the heat of summer. I love that extra little bit of energy the cooler temps bring. Heaven knows I need it!

Nature seems so much brighter, fresher, deeper and more intense in Autumn. The smell of rain is fresher, the energy of the storms seem more intense, the thunder is louder and the lightning even brighter.  I love the chance to buy more candles with scents of vanilla, spice, pumpkin, cinnamon, nutmeg and apple cider. I love filling the house with fresh aromas of baking without having to actually bake every day.  The flames of the candles leaving a beautiful glow in the house. There are days when the candles just won't do and you have to bake some fresh pumpkin bread. The joy to my heart the freshly baked treat brings when my children come home in the afternoon and the first words from their lips isn’t “what’s for dinner, but rather, what smells so good?” and I love sharing recipes, especially in the fall.  Mostly crock-pot recipes because what's simmering in the crock-pot is filling my house with the aroma of tonight’s dinner. 

I love it when my husband and I are curling up on the couch watching television and just cuddling and relaxing while sneaking kisses during commercials. (although, as we age and grow (wider) cuddling on the couch is a little harder to do!  The quiet nights we lie in bed and read until our eyelids just won’t stay open any longer.  I love how the days are shorter and I get to spend just a little more time in the evenings with my family. 

I love the sky in autumn. With the sky and its many shades of blue, it's a much deeper, more intense blue. When it's gray, it's magnificently malevolent. The sunsets explode in many colors leaving jeweled colored tones. I love that every day the leaves are different. A kaleidoscope of color with hues of amber, soft golds, deep greens, rich reds and fiery oranges. I also love the "gloomy" days. The daytime when I have to turn my lamps on and read by the soft, dimly lit glow. I love sneaking in a short nap on these gray, gloomy, lazy days of Autumn.

I love the clear sunny days and cool crisp nights. It provides an almost irresistible lure to those who enjoy the outdoors. I love the freshness in the air when I go outside. I love knowing that when September arrives, it brings an excitement in the air like, football, cool air, the State Fair, Halloween and even more important, Thanksgiving. A time for FAMILY, FRIENDS and ahhh yes, COMFORT FOOD!

I love getting up every morning and welcoming the golden Autumn light into the room. I love the sites, the smells and the taste of autumn.  Sitting outside on the back porch enjoying a coffee in my favorite mug or having a great foamy cup of cappuccino sprinkled with just a little dash of nutmeg and cinnamon. I love smelling the coffee's aroma throughout the house and just meditating and focusing on God and all the things that I am blessed with. Like this beautiful new day God created just for me and the family he blessed me with to enjoy it.

September is the time I look forward to the most. It's my birthday month but even more than that, I know Autumn is coming!  It’s just ‘round the corner! 

*On a sad note, September 10^th is my birthday, but it is also Suicide Prevention Day.  Suicide prevention is another cause very near and dear to my heart.  (we love and miss you, Rick) http://www.afsp.org/

All my favorite months are in Autumn.  October is another special for month for me.  I celebrate my anniversary with my husband and best friend.  We almost always celebrate our anniversary by going to the family river property where it’s so peaceful, calm and soothing to our souls. With acres and acres of changing  leaves, deer and rabbits running across our paths and the crisp, clean air, life just doesn’t seem like it could be any better.   October is also a month that is dedicated to raising awareness for another very special cause that is near and dear to my heart.  The month of October is dedicated to raising awareness for Domestic Violence. http://www.ncadv.org/

There are so many reasons to love (and reflect upon) Autumn. These are just a few for me!