For Christmas Eve every year my family does an “iron chef” competition for appetizers and desserts with a secret ingredient. This year is sour cream so I am preparing How the Grinch stole Spinach dip. Yeah, we’re weird.
2 packages frozen chopped spinach (thawed and drained)
3 packages cream cheese
2 containers sour cream
2 cans quartered artichokes
1 cup mayo
Salt and pepper to taste
Half cup Parmesan cheese (for top)
Mix all ingredients except Parmesan cheese. Put is oven safe casserole dish and sprinkle with Parmesan cheese. Cook on 350 F for 45 minutes or until heated thoroughly in the center. Serve with tortilla chips.
Snickerdoodles from Celia Breslin's Grandmother's Cookie Jar:
1 1/2 cups sugar
1/2 cup margarine, butter, or shortening (my grandmother uses shortening)
1 – 2 tsp. vanilla (my grandmother uses 1 more often than 2)
2 3/4 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 Tbsp. cinnamon
1. Preheat oven to 400 F.
2. In a small bowl, mix the tablespoons of sugar and cinnamon. Set aside.
3. Mix together margarine (or butter or shortening), sugar, vanilla, eggs.
4. Combine flour, cream of tartar, baking soda, salt. Add to wet ingredients.
5. Form one-inch or 1 1/4 inch balls, and roll balls in sugar/cinnamon mixture.
6. Place on ungreased cookie sheet, cook for 8 – 10 minutes.
7. Remove from sheet and cool on cookie rack.
14 ounces of marinated artichoke hearts
1 jar of Alfredo sauce
10 ounces frozen spinach
1 package of shredded Kraft Italian 5 cheese blend (or your preferred brand)
1 cup grated Romano cheese (or parmesan if you prefer)
French bread or crackers to serve on
Cook and fully drain the spinach of all excess water. Drain and chop the artichoke hearts. mix it all together in a bow. Pour into a pie pan. Bake at 350 degrees for approximately 25 minutes.
Hot out of Hannah McKee's oven:
I make my lasagna vegetarian, so the directions are for that. It’s my own recipe but very easy.
You will need:
1 box of lasagna noodles
1 bag of Morningstar crumbles (or substitute with meat of your choice)
Mozzarella cheese (at least 2 cups but more if you like it extra cheesy)
1/2 - 1 cup of cheddar cheese - I prefer sharp
1 small container (8 oz) of ricotta cheese
1 jar of the spaghetti sauce if your choice
Salt and pepper to taste
Optional 1 - any garlic/oregano or Italian spices to add to ricotta cheese
Optional 2 - use 1/2 ricotta and 1/2 marscapone cheese
Set oven to 350 degrees. Butter or grease a pan (usually do 8 x 8 but any size you want is fine.)
Boil lasagna noodles as directed on package.
At this time prepare ricotta cheese in a small bowl. I mix salt and pepper to taste and any desired spices.
In a separate bowl prepare meatless crumbles. (Or meat of your choice) once cooked as any spices and salt and pepper. Also add spaghetti sauce so crumbles are saturated but not swimming.
Once lasagna noodles are finished cooking, lay them on a paper towel and dry them off. They should be damp but not dripping wet.
Line the bottom of the greased pan with noodles. On top, place either the crumbles or cheese and sprinkle mozzarella over it. Continue by layering more noodles and the alternate filling, sprinkling with mozzarella each time.
Top with noodles then cover with remaining mozzarella and the cheddar cheese. Bake at 350 degrees for 30 - 45 minutes. It varies due to where you live. (In CA I always pushed 45 minutes but I’m HI it cooks closer to the 30 side)
And there you go, super easy and delicious lasagna. You can add anything you want just by making a new layer or mixing in with the other ones.