Spinach Artichoke Dip
I recently made this recipe for a New Year’s party, and it was a hit! This dip is definitely better than the store-bought kind and has a crispy top that everyone will love. Enjoy!
• 10 oz. frozen spinach
• 14 oz. can artichoke hearts
• 4 oz. sour cream
• ½ cup parmesan
• 8 oz. cream cheese, softened
• 1 TBS minced garlic
• 2 TBS olive oil
• 1 TBS Old Bay
1. Preheat oven to 375 degrees
2. Put olive oil and garlic into large skillet and cook on medium heat until fragrant
3. Slowly add spinach until completely wilted
4. Drain can of artichokes and add the artichokes to spinach
5. Add sour cream, cream cheese, ¼ cup parmesan, and Old Bay and mix until distributed evenly
6. Place into baking dish and sprinkle the rest of the parmesan on top. Bake for 20-30 minutes and broil until the top is crispy (only a couple of minutes!)
7. Serve with your choice of crackers or chips and enjoy!
Mom’s Chocolate Pie
This pie is a favorite of my dad and papas. It’s also served at many of my family member’s birthdays instead of a cake. The best part is the meringue and can be served warm or cold.
• 1/3 cup Hershey’s cocoa powder
• 1 cup of sugar
• ¼ tsp salt
• 3 egg yolks (save whites for meringue)
• 1 TBS butter
• 1 tsp vanilla
• 1 frozen premade pie crust
• 3 egg whites
• ¼ cup sugar
• ¼ TSP cream of tartar
• ½ TSP vanilla extract
1. Bake premade pie crust at 350 degrees until soft and doughy.
2. Mix dry ingredients and add to a medium pan. Add milk and stir slowly over medium heat.
3. Add beaten yolks and butter and stir until stiff.
4. Pour mixture into pie crust and set aside.
5. For the meringue, add egg whites into an electric mixer at high speed.
6. Add cream of tartar and let mix
7. Slowly add sugar and vanilla extract to the bowl until stiff peaks form
8. Add meringue to top of pie crust and bake at 350 degrees until meringue is golden brown and enjoy!
Easy Pot Roast
This recipe is another easy meal that my mom taught me (can you tell I love her food?)The longer it cooks, the more tender and flavorful the meat is. This meal also makes for great leftovers. Enjoy!
• 1 beef chuck roast (2-3lb per 2 people)
• ½ cup water
• 1 yellow onion cut into large pieces
• 2 peeled potatoes cut into large pieces
• 4 whole peeled carrots cut into large pieces
• 1 can cream of mushroom soup
• 2 packets brown gravy mix
• 2 packets au jus gravy mix
• 1 packet Grill Mates marinade mix of your choice(I use smoky applewood)
1. Add all seasonings, cream of mushroom soup and water into a medium bowl and mix until distributed evenly
2. Place meat and vegetables into crock pot and pour mixture on top
3. Cook on high heat for 6 hours.
4. Baste meat and vegetables in sauce and then cook on low for 6 hours.
5. Serve and enjoy! (Yep, it’s that easy)
Jaydyn Kowalski is a stay-at-home wife and rabbit mom. She developed a passion in the kitchen at a young age while cooking for her family and gives all the credit for her cooking skills to her mother. You can find her making a mess in her kitchen in Athens, Texas. If you have a recipe to share or one to request, please email firstname.lastname@example.org
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