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 close...it'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 - http://workingwifedinners.blogspot.com/

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.***

Lemon Butter Grouper

1/2 c. butter
2 tbsp. lemon juice
1/4 tsp. garlic salt
1/2 tsp. dried parsley
1/8 tsp. paprika
1/4 tsp. ground pepper
2 lbs. grouper fillets
1/8 tsp. paprika

Preheat oven to 350 degrees. Combine melted butter and lemon juice in a small bowl. Brush 2 tbsp. of this mixture on a piece of foil placed on a broiler pan. Place grouper fillets on the pan. Mix together garlic salt, parsley, paprika, and pepper. Sprinkle spice mixture on both sides of fillets. Broil fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and sprinkle with paprika before serving.