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Showing posts from December, 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 -

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.***