Recent Recipes

Spinach and Artichoke Dip

Submitted by: Jenn

Sure to be a party favorite. When I am making this for a party, i usually put it in a small crock pot and turn it on when the guests arrive. Best served with pita, tortilla chips or even veggies.

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/2 cup Parmigiano-Reggiano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt

salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F
Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise,Parmigiano-Reggiano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish.
Top with mozzarella cheese.
Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Published: Tuesday, August 9th, 2011

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Cinnamon Bread

Submitted by: Candi

1 cup milk
6 Tbsp butter
2 1/2 2 tsp active dry yeast
2 whole eggs
1/3 cups sugar
3 1/2 cups all-purpose flour
1 tsp salt

1/3 cup sugar
2 Tbsp cinnamon
egg and milk, mixed together, for brushing
softened butter, for smearing and greasing

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
In the bowl with an electric mixer, mix sugar and eggs with the paddle attachment until combined.
Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat over medium heat until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool.
Slice and serve, or make cinnamon toast or French toast with it.

Published: Tuesday, August 9th, 2011

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Stuffed Pepper Soup

Submitted by: Aunt Nancy

Delicious twist on the stuffed pepper dish. Also, if you are a fan of cabbage rolls, you could switch out the green peppers for cabbage. Yum!

Serves: 8

2 lb. ground beef
2 8 oz. cans of tomato sauce
1 8 oz can diced tomatoes
2 cups green pepper, chopped
1 cup onion, diced

3 beef bullion cubes
2 tsp salt
1 tsp pepper
2 cups of cooked rice (set aside)

Brown ground beef and drain well.
Add remaining ingredients except rice.
Bring to a boil, reduce heat and simmer until peppers and onions are tender (about 35 mins)
Add rice
Serve and enjoy.

Published: Monday, August 8th, 2011

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