Sunday, December 30, 2007

Dad's Spectacular Spinach Dip

This is easily the best spinach dip I've ever had. You will love it!

1 can artichoke hearts
1 can rotel (Italian)
1 package frozen chopped spinach, thawed
16 oz. bag shredded mozarella cheese
5 oz. bag shredded parmesan cheese
8 oz. sour cream
8 oz. cream cheese
1 bag bacon pieces
garlic powder, to taste

Mix together artichoke hearts, rotel, spinach, mozarella cheese, sour cream, and cream cheese. Place mixture in a baking dish, and sprinkle garlic powder on top. Next, sprinkle a layer of parmesan cheese, followed by a layer of bacon pieces. Bake at 350 degrees for 30 - 35 minutes. Serve with your favorite chip or cracker.

Jim n' Nick's Cheese Biscuits

I love bread, and when I went to Jim n' Nicks BBQ for the first time, I experienced a tiny taste of cheesy goodness...their cheese biscuits! This recipe comes incredibly's one of my new favorites. Thanks so much Rebekah!

1 1/2 cups flour
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup milk
1 egg, beaten well
4 Tbsp. butter, softened
1 1/2 tsp. baking powder
1/4 tsp. vanilla

Mix all ingredients together. Pour into greased muffin pan and bake at 400 degrees for 15 - 20 minutes. This recipe makes approximately 12 muffins.

Source: Rebekah's Food Blog -

Tuesday, December 4, 2007

Shrimp Scampi

12 ounces uncooked, dried angel hair pasta
1/3 c. butter or margarine
1 3/4 lbs. peeled and deveined large fresh shrimp
2 green onions, sliced
4 large garlic cloves, minced
1 tbsp. grated lemon rind
1/2 c. fresh lemon juice
1/2 tsp. salt
1/2 c. chopped fresh parsley
1/2 tsp. hot sauce
* Cook pasta according to package directions, including salt. Drain and keep pasta warm.
* Meanwhile, melt butter in a large skillet over medium-high heat; add shrimp, and cook, stirring constantly, 5-10 minutes or just until shrimp turn pink. Stir in green onions and next 6 ingredients. Cook mixture 1 minute or until bubbly. Serve over hot cooked pasta.
Source: Southern Living

Hearty Vegetable Soup

This is a hearty soup which is great during the colder months.

1 bag mixed frozen vegetables
1/2 bag frozen okra
1 lb. or more lean ground beef, cooked thoroughly
1 lb. small red potatoes, chopped
1 can stewed tomatoes
1 can beef broth
1 onion, diced
garlic salt to taste

Mix all ingredients in a crock pot. Add enough water to cover everything. Cook on high for approximately 6 hours, or until potatoes are soft. Top with shredded cheddar cheese if you wish.
***It's best to place the potatoes in the very bottom of the crock pot so that they cook a little faster.***