My favorite Baked Artichoke-Spinach Dip (and soon to be yours as well)

Gooey. Cheesy. Delicious. Do you really need to know anything else about this dish?? Take my word for it, once you've made this one, you'll be making it forever. I've had many varieties, store-bought, restaurant variety, frozen even and none have quite the same combination of flavors. I love the bigger chunks of artichoke and spinach layered in with the cheese and served piping hot. Not only that but it's a cinch to make!

Baked Artichoke-Spinach Dip - Makes: About 3 cups

1/2 c. shredded mozzarella cheese (5 cheese Italian blend is good too)

1/2 c. dairy sour cream

1/2 c. mayo or salad dressing

(go for the real stuff for the mayo and sour cream, no fat-free)

1/2 c. grated parmesan cheese

1-2 teas. Dijon-style mustard

Dash white pepper

1 14-oz. can artichoke hearts, drained and coarsely chopped

1 c. loosely packed, coarsely chopped spinach leaves

1/2 c. finely chopped red onion (1 med.)

Pita wedges, french bread, pretzels, crackers, pita chips, etc. (the sky's the limit, anything you want to dip!)

If you're feeling fancy, look in your grocer's bakery or local bake shop for a pre-made bread bowl. Cut out the "innards" and prepare as directed. Spoon heated dish into the bowl and serve with the torn up "innards" and preferred dippers.

1. In a large bowl combine mozzarella cheese, sour cream, mayo, 1/4 c. of the parm cheese, the mustard, and pepper. Stir to combine. Stir in the artichoke hearts, spinach leaves, and onion. Spread mixture evenly into a 9-inch pie plate (doesn't have to be a pie plate. I've used au gratin dishes and square bakers as well.) Sprinkle with the remaining 1/4 c. parm cheese.

2. Bake, uncovered, in a 350 oven about 15 minutes or until heated through. Serve with preferred dipping devices.

*To make ahead of time: prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

Source: Better Homes & Gardens Cookbook (Honestly, I do use other cookbooks!)

Barbecued Pulled Pork

There are some recipes that require a trip to the grocery store and then a second trip to a specialty store and substitutions because really, that spice is impossible to find. Then the shopping excursions are followed by prep work and cooking time. Whew! By the time all that work is done, you're almost too tuckered out to enjoy the fruits of your labor. Thankfully, there are great recipes that make great meals that can be made with enough time to grab a glass of wine after loading the dishwasher. This bbq pulled pork recipe is an easy Crock-Pot weeknight or Sunday game day meal for a crowd. The crucial part is allowing enough cooking time and picking a barbeque sauce you really love.

Barbecued Pulled Pork Sandwiches - Serves 8-10

Have it:

1 pork shoulder roast (about 2 1/2 lbs.) *smaller roasts will require a shorter cooking time

1 14 oz. your favorite barbecue sauce (my favorite is from a neighborhood spot, The Smoke Daddy)

1 tbl. fresh or bottled lemon juice

1 teas. brown sugar

1 medium onion, chopped

8 hamburger buns or hard rolls

Do it:
1. Place roast in 4 1/2 quart Crock-Pot slow cooker. (My pot is bigger but as long as the roast is 2 1/2 - 3 lbs. its ok). Cover; cook on Low 10-12 hours or on High 5-6 hours.

2. Remove roast from Crock-Pot slow cooker; discard cooking liquid. Shred pork with 2 forks (this is my favorite part, its so tender!).

3. Return pork to Crock-Pot slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on Low 2 hours or High 1 hour. Serve shredded pork on hamburger buns or hard rolls.

Source: Crock-Pot The Original Slow Cooker Recipe Collection

Easy Roasted Potatoes - Makes 2 servings, easily doubled or tripled.

Have it:

3 medium/large red potatoes, skin on
Onion powder

Paprika

Oregano

Pepper

Salt

Garlic Powder

Thyme

1/4 cup olive oil

Do it:

1. Clean potatoes. Cut into quarters or eighths. (The smaller the size the faster they will cook.) Place into a bowl and microwave for 4-5 minutes to soften.

2. Eyeball the spices, about a 1/2 teas. of each and mix in the olive oil. Toss the potatoes in the oil and place on a baking sheet. Bake in a 400 degree oven for 20-30 minutes or until cooked through.

Enjoy! Hearty, homecooked barbecue that's easy to make. Who knew?!

Swimsuit season is fast approaching...Eeek!

Can you believe it? We are already a quarter through the year and for those of us in the Midwest, spring is just a pit stop between winter and summer...which means its almost time to dust off those swimsuits and put 'em on. I have to be honest, every winter I put on a little "insulation" and come spring, I'm watching my eats and making trips to the gym. I was referred to an AWESOME website recently (thanks Laura!) that helps keep track of calories, fat, protein and carbs with a database of some 500K food items, and guides you to your limits based on the goals you set. It's called The Daily Plate and it's your new best friend!

Check it out here: The Daily Plate

Lance Armstrong's Livestrong foundation is behind it and I promise, you'll be shocked when you start plugging in the food you're throwing back. It will keep you motivated and hold you accountable for that second glass of wine. Even better, its free!

How to: Hard-Cooked Eggs

You’re probably thinking, “Girl, you are in trouble if you can’t make a hard-cooked egg.” And you would be right if I couldn’t, but in the spirit of Easter and its staple, the egg, I have included a basic that many may already know and some may appreciate knowing. The how-to of cooking the best darn egg. I detest a dry yolk and cringe at the thought of the putrid green color of an overcooked yolk so I again turn to my trusty BHG cookbook for the how-to on creating a tasty and visually appealing hard-cooked egg. Voila, it CAN be done.



Hard-Cooked Eggs
*Minimize the chance of having a harmless but unattractive green ring from around the yolk by timing the cooking carefully. Cool hard-cooked eggs in ice water.

Have it:
Desired # of large eggs
Cold water

Do it:
1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.

2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

3. To peel a hard-cooked egg, gently tap it on the countertop, then roll it between the palms of your hands. Peel off the eggshell, starting at the large end.

* Note: if you have extra-large eggs, let them stand in the boiled water for 18 minutes.


Source: Better Homes & Gardens New Cookbook, the red & plaid one baby.

Easter Brunch

Ah, Easter. Hubs and I made a trip back to Michigan to visit my fam and I volunteered to prepare a casual Easter brunch. As there would only be 5 in attendance, light and simple it would be. Of sustenance were a Farmer's Casserole and an Overnight Coffee Cake, accompanied by a fruit salad and the traditional colored Easter eggs (I also suggest adding mimosas, I would have but the four hour drive back to Chicago put a crimp in the plan). Easy, delicious and with minimal clean-up the recipe for a relaxing brunch for you and your guests.

Farmer's Casserole - Serves 6

Have it:

Nonstick cooking spray

3 c. frozen shredded hash brown potatoes

3/4 c. - 1 c. shredded monterey jack with jalapenos or shredded cheddar cheese

1 c. diced cooked ham, Canadian-style bacon or cooked breakfast sausage

1/4 c. sliced green onion (2)

4 eggs beaten, or 1 c. refrigerated egg product (I made with Egg Beaters, very good!)

1 1/2 c. milk

Do it:

1. Coat a 2 quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the dish. Sprinkle with cheese, ham and green onion.

2. In a medium bowl combine eggs, milk, 1/8 teas. salt and 1/8 teas. black pepper. Pour egg mixture over layers in dish.

3. Bake, uncovered, in a 350 oven for 40 min or until a knife inserted near center comes out clean. Let stand 5 min before serving.

Overnight Coffee Cake - Makes 15 pieces

*As the title suggests, this is to be made ahead of time. Chill up to 24 hours.

Have it:

3 c. all-purpose flour

1 1/2 teas. baking powder

1 1/2 teas. baking soda

1 teas. salt

1 c. butter, softened

1 1/4 c. granulated sugar

3 eggs

1 15 oz. container ricotta cheese

3/4 c. chopped nuts

1/2 c. packed dark brown sugar

2 tbl. toasted wheat germ

1 tbl. ground cinnamon

1 teas. ground nutmeg

Do it:

1. Grease bottom and 1/2 inch up sides of a 13x9x2 baking pan. In a medium bowl combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much flour as you can. Stir in any remaining flour mixture with a wooden spoon. Spread the batter into the prepared pan.

2. For topping (the good stuff!), in a bowl stir together the nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover with plastic wrap. Chill in the refrigerator for up to 2 hours.

3. Bake in a 350 oven for 35 - 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake slightly on a wire rack. Serve warm.

Source: The mecca of classic recipes, The Better Homes & Gardens New Cook Book