Saturday, December 31, 2011

Spinach Artichoke Dip

This recipe is one of Mike's family's favorites.  The recipe was contributed by my Mike's mother, Carrie Ozburn, and published in Recipes and Memories of Nolensville, a cookbook compiled and sold as a fundraiser by the Nolensville Historical Society. 

2 pkg. frozen chopped spinach
2 pkg. (8 oz.) cream cheese
1 can artichoke hearts (chopped)
1 cup Parmesan cheese
1 cup mayonnaise
Garlic powder, to taste
  • Place spinach and cream cheese in a large bowl and microwave on high till cheese melts.
  • Add remaining ingredients when spinach mix has cooled.
The first time I made this recipe I had forgotten to check the recipe for ingredients before I went to the store.  So, while standing in the aisle of the grocery store, I called Stephen, Mike's son, because I knew he had prepared the dip before.  He called off the ingredients precisely and my attempt at this family favorite dip was a success!

Pecan Pie Brownies

This recipe is one I adapted from a Southern Living Magazine

1 family sized brownie mix
2 eggs
1/2 cup vegetable oil
1/4 cup coffee or water
1 frozen pecan pie, thawed

  • Cut pie into cubes and set aside.
  • Preheat oven to 350 degrees.
  • Spray 9" x 13" baking pan with vegetable spray.
  • Blend eggs, oil, and coffee.
  • Add brownie mix and half of pie cubes.
  • Stir well to mix ingredients thoroughly.  Batter will be thick and lumpy.
  • Gently fold in remaining pie cubes.
  • Spread batter into baking pan.
  • Bake for 40-50 minutes or till brownies begin to pull away from sides of pan.
  • Cool brownies completely on a wire rack.
  • Cut into small squares or triangles and serve.
For chocolate lovers this one is ooey, gooey, goodness! 

    Friday, December 30, 2011

    Sea Turtles

    This recipe was published in the 2011 edition of Christmas With Southern Living

    4 cups chopped pecans
    2 (11 oz.) packages of caramels
    1/4 cup heavy cream
    2 teaspoons vanilla extract
    2 (4 oz.) chocolate baking bars, chopped
    1/4 cup shortening, divided in half
    2 (4 oz.) white chocolate baking bars, chopped

    • Preheat oven to 350 degrees.
    • Bake pecans in a single layer in a large jelly-roll pan 5-6 minutes or until toasted and fragrant.  Cool completely.
    • Melt caramel and cream in a heavy saucepan over medium heat, stirring until smooth.
    • Remove from heat and stir in vanilla.
    • Drop 1 Tablespoon of caramel mixture at a time over pecans and chill 10 minutes or till caramel is firm.
    • Carefully lift candies and transfer to a serving platter.
    • Redistribute pecans on pan and repeat proceture if needed spooning caramel mix over pecans.
    • Microwave white chocolate and half of shortening on high 30 seconds until melted and stir till smooth.
    • Spoon  1 Tablespoon chocolate mix onto each candy.
    • Repeat melting and spooning procedure with chocolate.
    • Let candies harden at room temperature or in refrigerator.
    Makes about two and a half dozen candies.


    This recipe is a great way to use that stale bread and really is quick, easy, and turns out to be tastier than the boxed, bought ones!

    stale bread (I used about five slices but you could also use left-over French bread or baguettes.)
    2 Tablespoons butter
    2 Tablespoons olive oil
    spices (I used garlic, parsley, oregano, and cilantro but have used a variety of others as well.)

    • Cut bread into cubes.

    • Melt butter in skillet on medium heat and add olive oil.
    • Stir in spices.
    • Add bread cubes and toss to coat evenly.
    • Stir and turn frequently until toasted on all sides (about 5-7 minutes) - watch closely and don't overcook!
    • Allow to cool and store in an airtight container.
    This recipe is a wonderful way to enjoy croutons when you are on a low sodium/lower calorie diet plan.  They are great on tossed green salads or in soups!

    Monday, December 19, 2011

    Peanut Butter Quickies

    1 can (15 oz) sweetened condensed milk
    1/2 cup peanut butter
    2 cups graham cracker crumbs
    1/2 cup chocolate chips
    •  Heat oven to 350 degrees.
    •  Blend milk and peanut butter till smooth.
    •  Mix in crumbs and chocolate chips.
    •  Drop on greased cookie sheet.
    •  Bake 12-15 minutes.
    This recipe was discovered by my sister, Brenda.  It is sort of like a Reese's Peanut Butter Cup in flavor.  They are quick and easy and delicious!