Spinach Artichoke Dip

We just recently had our family Christmas party, and it is our tradition for that night to bring appetizers and desserts for our dinner.  My daughter in law Krista brought this and gave me the recipe, it is from her friend who has a blog called "www.dontleavehungry.com"  you can find this on there!

Spinach Artichoke Dip

Ingredients

1. 1 (10 oz) bag fresh baby spinach, roughly chopped
2. 1 (14 oz) can artichoke hearts, chopped
3. ½ cup sour cream
4. ½ cup mayonnaise
5. ½ cup onion, finely diced
6. 1 clove garlic, minced
7. 1 cup mozzarella cheese
8. ¼ cup grated Parmesan cheese
9. ¼ teaspoon garlic salt
10. ¼ cup milk
11. 1 (8 oz) package cream cheese, cubed
12. salt and pepper to taste

Instructions

1. Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray.
2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
4. Cook on high for 2 - 2½ hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.

Adapted from Six Sisters' Stuff

Here is my thought for today, again I found it in my favorite book
 Prayers that bring
Miracles by Stephen M Bird:  

Even Charity , the pure love of Christ, is a gift of God.  This love
comes only from our Heavenly Father.  Moroni said we are nothing
without charity, but "whoso is found possessed
 of it at the last day it shall be well with him.  Wherefore,
 my beloved brethren, pray unto the
 Father with all the energy of heart, that ye may
be filled with this love, which he hath
 bestowed upon all who are true followers of his
Son, Jesus Christ"  (Moroni 7:47-48

W of W Pancakes

I just found this recipe on facebook and decided to try it this morning, they are considered to be Word of Wisdom as they do not contain oil, eggs, or cow milk.  I have been following a group called word of wisdom support group, and I am not sure who actually posted this.
They did have a different texture and were a little more banana-y than I thought they would be.  I had a hard time getting them to not stick, so I did use some oil in my pan (as my non stick pan is old and not working as a non stick pan anymore) but preferably you should not use oil, maybe just use Pam in between in each time you pour batter on, as they do tend to stick to pan! 
Lacey liked them and they were hearty and filling, so I shall post them!

Word of Wisdom Pancakes

Put the following ingredients in a blender and blend until smooth (I have a Blendtec so I used that)

2 cups oats
1 1/4 cup vanilla almond milk (unsweetened)
2 large bananas
1/2 tsp cinnamon
1 TBSP honey (I used a little more)
1 tsp vanilla extract
1 1/2 tsp baking powder

Blend a few minutes til mixed smooth.  Pour straight from blender onto griddle or pan.
Do use Pam or something as they stick.

I had some blueberries in my fridge so I added them to mine, I liked them that way but Lacey didn't.  
We served them with hash browns, yummy and filling!

And now for my scripture for the day.  I found a cool book at Deseret Industries and it is called Prayers that bring miracles by Stephen M Bird.  
It is an awesome book to read, I highly recommend it, here is a scripture from it:

"For if there be no faith among the children of men God can do no miracle among them; wherefore, he showed not himself until after their faith" (Ether 12:12)

Doubt isn't faith.  Faith is something more than words, and it is a vital forerunner to miracles.  We must believe that Heavenly Father can do ALL things and that he Loves us and wants what is best for us.  If we trust Him and believe in Him, and have faith in Him, then miracles do happen!

Starbucks Caramel Apple cider CopyCat

Starbucks Caramel Apple Cider Copycat

Me and Lacey love to get the caramel apple cider from starbucks, but it is expensive, I found this copycat recipe here:


First you need to make the cinnamon dulce syrup (or this lady on the site says you can buy it for $13 from starbucks) but it is so easy to make, I say just make this cinnamon syrup mixture:


1/2 cup white sugar
1/2 cup brown sugar
1 cup water
Bring to boil , stirring constantly
Add:
1 Tblsp cinnamon
remove from heat, stir til all combined.
(this made my kitchen smell so good too!)

Pour the  cinnamon water mixture into a glass mason jar so you can store in fridge when you are done.

Heat over the stovetop a bottle of  Tree Top Apple Juice (or any brand, that is what this lady says starbucks used) until just starting to boil.

In a mug, put in 3 to 4 Tblsp of the cinnamon syrup, then fill your mug with the heated apple juice.  Then put on top
2 Tblsp caramel ice cream topping (she used hersheys) and stir that in until it melts.

Now after you stir it all together in your mug you can put some whipped cream on top (and more caramel syrup drizzled over that)

I just made this and it is really good.  Mine turned out a little too sweet, so I think you can maybe just start with 2 Tblsp of the cinnamon syrup.  And I put in 2 tsp of caramel ice cream topping.

It is sooooooo good!  Make some today and warm your pretty self up!  LOVE IT!

Ramen Salad, healthier version

Ramen Salad  A healthier version
 I found this recipe here  on gimme some oven and you can see a picture of it, great website as well!

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP: 10 MINS TOTAL: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

DIFFICULTY: EASY INGREDIENTS: AGAVE, ALMONDS, AVOCADO, COLESLAW MIX, EDAMAME, GREEN ONIONS,HONEY, MANGO, RAMEN NOODLES, RICE WINE VINEGAR, SESAME OIL, SOY SAUCE, VEGETABLE OIL

Chicken Noodle Soup

I found this on a blog (www.bakerbynature.com)  and I do love dill and lemon so I am going to try this today! 

Our Favorite Chicken Noodle Soup.

Rating: 5

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 bowls

Serving Size: 1 bowl

A delicious and hearty chicken noodle soup packed with good for you ingredients! Sure to become a new favorite!

Ingredients

• 1 pound skinless, boneless chicken breast tenders
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles of your choice, I used gluten free elbows
• Juice of 1 lemon, plus more for serving
• 1/4 cup to 1/2 cup fresh dill, chopped

 

Instructions

1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
2. While the chicken is roasting, make the soup.
3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Notes

* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Strawberry Baked Oatmeal

I found this blog on pinterest and I like them:  I am going to try; this recipe, it looks so yummy, go here to watch a video how they make it, I love watching videos of how a recipe is made, this is from inspiredtaste.net  :

Strawberry Baked Oatmeal

You Will Need

• 2 cups (175 grams) old fashioned rolled oats
• 1/3 cup (70 grams) packed light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon Chinese five spice (you can substitute cinnamon)
• 1/2 teaspoon salt
• 1/2 cup (55 grams) walnuts, chopped
• 1 cup (125 grams) sliced strawberries
• 1/3 cup (58 grams) semi-sweet chocolate chips
• 2 cups (473 ml) reduced-fat (2%) milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Directions

1. Heat oven to 375 degrees F (190 degrees C). Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
5. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.
6. Serve warm.

FRY SAUCE

FRY SAUCE

I always thought you just mix equal parts of ketchup and mayonnaise, but there are so many different versions of fry sauce, I found this one and like it: I found this on www.budgetsavvydiva.com

Fry Sauce Recipe - Marie Recipe

 

 

Ingredients

• 1/4 cup light mayonnaise
• 3 Tablespoons of Ketchup
• Pinch of salt
• 1 teaspoon of Apple Cider Vinegar
• ⅛ Teaspoon of Pepper
• Sprinkle of Paprika

Instructions

1. Mix all the ingredients together
2. AND You are Done - Enjoy with fries or even veggies
3. The sauce stays good in your fridge for at least 1 month
4. Enjoy