Artichoke Spread

1 (14 oz) can artichoke hearts, drained)
1 (8oz) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Preheat oven to 400 degrees. Place the artichoke hearts on a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan. Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly browned.

Bacon Cheese Treats

1 (8 oz.) package of cream cheese, softened
1 (12 oz) jar bacon bits
1 pinch ground black pepper, or to taste
¼ cup diced onion
2 (8oz) packages refrigerated crescent roll dough

Preheat oven to 350 degrees. In a mixing bowl, combine the cream cheese, bacon bits, pepper, and onion. On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin, roll. Slice the roll into ¼ inch think pieces. Place rolls on a lightly greased baking sheet. Bake in preheated oven for 15 minutes, to until brown.

Artichoke & Roasted Red Pepper Dip

2 tablespoons butter
1 leek, diced
2 (6.5 oz) jars marinated artichoke hearts, drained and chopped
1 (7oz) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Spicy South of the Border Spinach Cheese Dip

1 onion, chopped
2 tablespoons vegetable oil
1 (14.5 oz) can whole peeled tomatoes, drained and chopped
1 (4oz) can diced green chiles, drained
1 (10 oz) package frozen chopped spinach, thawed and drained
10 ounces shredded Monterey Jack cheese
1 (8 oz) package cream cheese, softened
1 cup half-and-half cream
1 tablespoon red wine vinegar
Salt and pepper to taste

Preheat oven to 400 degrees. Sauté onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half-and-half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate. Bake ion the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Green Bean Casserole

2 cans (14.5 oz each) French style green beans, drained
1 can (10 ¾ oz) condensed cream of mushroom soup
¼ cup milk
1 can (2.8 oz) French-fried onions

Heat oven to 350 degrees. In 1 ½ quart casserole or glass baking dish, mix green beans, soup, and milk. Bake 20 to 25 minutes, topping with onions during last 5 minutes, until bubbly.

Busy, Busy Holiday.........

The Thanksgiving holiday was very busy this year. Dennis and I were on the go the entire time. Thursday morning we got up and went to my grandparent’s house and ate lunch at my aunts. It was really nice catching up with family. My mom and I got up Friday morning at 4:15 and went to Wal-Mart to get a few things they had on sale. We were back in the bed asleep by 6:00. We got up and went to Starkville and stayed at my sister’s apartment. I was exhausted by that night. We all got up and went to the Egg Bowl (MSU vs. Ole Miss) on Saturday. Ole Miss won but State played them a good game. We had a good time. I was ready to be home that night. Dennis got his kids early on Sunday and we went to his grandmothers. She had him a little birthday party at lunch. He will be out of town next Sunday so she had it yesterday. It felt good to get in bed last night but I didn’t want to get up this morning and come to work. It was nice having a few days off. I sure could get use to that.

Sunday night when Brandon was taking a bath, Dennis gave him a mohawk. It was so cute.

Bulldog Weekend

We had a great time at MSU this past weekend. The game was exciting and Abbey and Brandon had a good time.

Chicken and Wild Rice Casserole:

3 cups cooked, diced chicken
1 pkg. Uncle Ben’s wild rice, cooked as directed on box
1 med. Jar diced pimentos, drained
½ cup grated cheddar cheese
1 cup mayonnaise
1 can cream of celery soup
1 sleeve Ritz Crackers, crushed
1 can French-style green beans, drained
Salt and pepper to taste

Combine all ingredients except cheese and crackers. Pour into greased 9x13 dish. Mix cheese and crackers together for topping and spread evenly over top. Bake 25 – 30 minutes at 350 degrees, or until cheese is melted and casserole is bubbly.

It has been awhile since I last posted. Things have been pretty busy lately and it looks like they are just going to get busier with the holidays coming up. This weekend we are going back to Starkville to watch the football game. Brandon wanted us to take him to another game so we are going for the last one at home. Hopefully the weather will be nice. We are planning on getting there early so Abbey and Brandon can see the mascot and we can walk around and tailgate some.

A few weekends ago, my dad took Abbey and Brandon flying in the airplane. I wasn’t sure how they would do but they ended up loving it. Abbey was disappointed when I told her we were about to land. She wanted to keep flying. I was ready to get back on the ground. It makes me nervous to fly in a little airplane. I’m still not comfortable doing it yet. Brandon enjoyed talking into the microphone on the headset. I think he just liked hearing himself talk. I left my camera so I didn’t get any pictures of their first time in an airplane. Oh well, maybe I can get one of their first ride on a jet.

Dennis is going to Las Vegas with work in a few weeks. He will be gone on his birthday. :( We are going to celebrate when he gets back. My mom and I are going shopping one day while he is gone so I am looking forward to that. He is really excited about going. He has never been to Vegas. I went a few years ago and would love to go back someday. It is a happening town. Maybe he will have some free time so that he can see a few things while he is there. He is staying in Caesar’s Palace, which was probably one of my favorite casinos, so he really want have to venture off to far because it is big and has are lots of things to do there. It had a mall in it and I love to shop so now you see why I liked it.

Dennis and I went and ate at Bravo last night for Lauren, my roommate’s birthday. She turned 25 yesterday. There were about 20 people there. It was nice to see people that I have not seen in a while. We all just talked and ate dinner. My pasta was wonderful and Dennis’s mashed potatoes were the best. I was so full when I left.

Well, that’s about all for now. Rebecca goes back to the doctor tomorrow for her 12 week checkup. She will hear the baby’s heartbeat again so I am excited to see how it goes. I can’t wait to find out what she is having.

Lasanga Roll Ups

1 pound lean ground beef or ground turkey
1 onion, chopped
2 squash, sliced
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce (garlic flavored)
A handful of sliced mushrooms
2 eggs
8 ounces shredded mozzarella cheese
4 ounces shredded parmesan cheese
1 cup part-skim ricotta cheese
1/4 cup milk
1/2 cup dried bread crumbs, seasoned
1 (16 ounce) package lasagna noodles

DIRECTIONS:

1. In a medium size skillet cook ground beef. After beef is browned, add chopped onion and squash, mushrooms, and stir until vegetables are tender. Stir in the can of garlic flavored tomato sauce.
2. In a large bowl mix the eggs, half of the shredded mozzarella cheese, ricotta cheese, milk, and bread crumbs.
3. Boil noodles. Drain and lay each noodle flat on wax paper. Spread the egg/cheese mixture on each noodle, top with the meat mixture and roll up. Place each roll up side by side in a 9 x 13 casserole dish on top of a layer of tomato sauce (save some for the top as well). Top lasagna roll ups with the remainder of the tomato sauce, remainder of the mozzarella cheese, and parmesan cheese.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Let stand 5 minutes before serving.

Happy Birthday Mom!

Today is my mom's 50th birthday. Happy Birthday Mom!

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