Tuesday, December 23, 2008
Monday, December 22, 2008
1 8-z package cream cheese softened
1/4 cup mayonnaise
1/2 grated parm cheese
1/2 tbsp granulated garlic (I use either fresh garlic clove or minced garlic)
1/2 tbsp white pepper
1 tbsp chopped fresh dill weed
salt to taste
1 14-oz can un-marinated artichoke hearts, drained
Preheat oven to 375 degrees
Using a mixer (I used my food processor because I'm not into big chunks of aritchoke), blend all ingredients well. Place into shallow, ovenproof bowls or serving pans and bake for 45 minutes or until top is brown. If you are in a hurry, you can microwave for a minute or two and then bake in the oven until brown.
Cheesy Artichoke Dip
1/2 bunch green onions
1 14-oz can artichoke hearts, drained
1 clove fresh garlic, minced
Pinch of ground white pepper
1/2 teaspoon celery salt
1 cup sour cream
1 cup mayonnaise
1/3 cup grated Parmesan cheese
Mince white and green parts of green onion. Combine all ingredients and mix well with whisk until thoroughly combined. (again, me with the food processor). Heat in 375 degree oven until mixture is hot to the touch, about 30 minutes.
Enjoy! These are my two new favorite 'take to a potluck' type of dish.
Thanks, Auntie Tina and Kaisha. What a great gift.
And this little girl is a friend of Micah's. I just love this picture.
Anyway, we've all moved on to different schools now, but still at Christmas we get together for our annual Christmas Tree Ornament Exchange and Breakfast. Two of our members weren't able to join us this time, and we missed them very much!
And here's our mini-group. Curry (Baby Bucket) and Yeasta weren't there. I'm not sure why Yeasta didn't come, but Baby is now a principal (we're soooo proud) and she had something going on this morning at school. We have other group pictures from some of our earlier band practices...I'll have to hunt those down and post them later!
I love these gals. Thanks for a great morning!
Sunday, December 21, 2008
10-Minute Zesty Salsa
1 10 oz can diced tomatoes and green chilies, undrained
1 tablespoon seeded chopped jalapeno pepper
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro (I use more cuz I love cilantro)
1 garlic clove, minced
1 tablespoon olive oil
In a small bowl, combine all the ingredients. Refrigerate until serving.