Hot Dips

Before Dave and I moved to SoCal, I was a substitute teacher in Utah. One of my favorite days of teaching was when I got to sub for a cooking class. Oh, my amazing day of food. I liked some of the recipes so much that I copied them and brought them home. This is one of those recipes. I'm also including Rena Thayer's Artichoke Dip recipe, because it is very similar and super yummy. (I hope that's ok Rena.) I'm pretty sure you can exchange the jack or mozarella depending on which you have. I know you can omit the garlic if you don't like garlic. And I bet, with a little finagling, you could combine these into a spinach artichoke dip.

Hot Spinach dip from Orem High School cooking class

8 oz. cream cheese
1/4 C. mayo
1C. fresh spinach, finely chopped
2 t. green onion, chopped
1 clove minced garlic or 1 t. garlic powder (I actually didn't include any garlic last night)
1/2 C. fresh grated parmesan cheese
1 C. monterey jack, grated

Mix thoroughly. Spread into glass baking dish and bake for 20 min. at 375 degrees or until bubbly throughout. Serve warm with crackers or tortilla chips.


Rena's Hot Artichoke dip
(Rena usually halves this and puts it in an 8x8 baking dish)

2 small cans artichoke hearts, drained
16 oz. cream cheese, softened
2 C. mozerella, grated
1C. mayo
1C. parmesan
2-3 cloves garlic, minced
1 T. lemon juice

Mix thoroughly and bake in a 9x13 pan for 15 min. at 350 degrees. Serve warm with crackers or tortilla chips.

Need a place to celebrate?

For an awesome celebration dinner, visit "The Melting Pot", a fondue restaurant. It is a dining experience! It's quite expensive, so save it for a celebration. (or let visiting family pay!) There's one in Irvine, just past Campus on Jamboree.
Here's their website: http://www.meltingpot.com/Irvineca/home.html
On Tuesdays Irvine residents get 25% off!

So Brooke, when do we get to see the whole list? ;)

Best,
Alberta

More recipes from Emma

Seasoned and Seared Chicken

Seasoning: 1 tsp. Salt

¼ tsp. Cayenne pepper

1 tsp. Garlic powder

½ tsp. Thyme

1 tsp. Pepper

¼ tsp. Paprika

½ tsp. Onion powder

Put these spices in a tiny Tupperware container and keep. Sprinkle as much as you want (save the rest for another time) on both sides of chicken breasts and cook with a tiny bit of margarine or olive oil in a skillet on medium heat. Do not cover. Cook until golden brown on both sides and cooked through. Only turn chicken over once.

Garlic Lime Chicken

Seasoning: 1 tsp. Salt

¼ tsp. Cayenne pepper

1 tsp. Garlic powder

½ tsp. Thyme

1 tsp. Pepper

¼ tsp. Paprika

½ tsp. Onion powder

6 boneless skinless chicken breasts

2 Tbsp. Olive oil

2 Tbsp. Butter

½ c. chicken broth (or ½ c. water mixed with ½ tsp. chicken bullion)

4 Tbsp. Lime juice

In a bowl, mix together seasoning. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Recipes from Emma

These were posted on the other group website. I am going to eventually move them all over here.

*Crockpot Chicken Parmigiana*

*Emma*

3 Chicken breasts
1 Egg
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs
1 1/4 c Butter
1 cn Pizza sauce -- 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese

If using whole chicken breasts, cut in to halves. In bowl beat egg salt and
pepper dip chicken into egg. Then coat with crumbs. In large skillet saute
chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken.
Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan
cheese on top. Cover and cook 15 minutes. Makes 6 servings.

I of course altered it a little. I used boneless, skinless breasts and I
used six. Instead of plain bread crumbs, I used Italian. I cut the amount of
butter in half. For the mozzarella cheese, I used Healthy choice garlic
lover's blend. I used fresh grated parmesan and I used a jar of pizza sauce
(14 oz).

* *

*Crockpot Lasagna*

*Emma*

12 lasagna noodles

1 pound ground beef, browned and drained

1 teaspoon Italian seasoning

1 jar (28 ounces) spaghetti sauce

1/4 cup water

1 carton (16 ounces) cottage cheese

2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased
4-quart slow cooker. Sir Italian seasoning into meat and spread half over
the noodles already in slow cooker. Then layer half of the sauce and water,
half of cottage cheese, and half of mozzarella cheese over beef. Repeat
layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5
hours. Makes 6-7 servings.

(Given to me from Ruth Donaldson, from 101 Things to do with a slow cooker
by Stephanie Ashcraft and Janet Eyring)

In need of an Enchilada Recipe?

Enchiladas

1 pkg corn tortillas
1 large (29 oz) can red enchilada sauce
shredded chicken or beef
1 bunch green onions, chopped
1 small can sliced olives
1 small can green chiles
1/2 cup sour cream
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
garlic salt

In a large bowl combine meat, jack cheese, green onions, olives, sour cream and a sprinkle of garlic salt. Mix well and set aside. In a sauce pan, heat sauce. Dip tortillas, completely covering both sides of the tortilla until the tortilla becomes soft. Take the tortilla out and place filling down the center of the tortilla. Roll up the tortilla and place in a sprayed baking dish, the seam facing down. Top tortillas with cheddar cheese. Bake 350 for 30 minutes or until cheese on top is bubbly.


Sour Cream Chicken Enchiladas

Filling:
1 cup cheddar cheese, grated
1/2 cup chopped green onions
1 cup diced chicken
1 can cream of chicken soup
1 small can diced green chiles

1 dozen flour tortillas

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 small can diced green chiles
1 teaspoon salt
2 cups cheddar cheese, grated

Combine filling and combine sauce ingredients in separate bowls. Soften tortillas by putting them individually in the microwave for about 10-15 seconds. Place mixture down the center of each tortilla and roll up. Pour sauce over the top of the tortillas. Bake at 350 for 30 minutes. Last 5 minutes add cheese on top.

A little help

Could I get some help next wed. am at 9 to clean my house? We should also give Hisako a hand. She'll be cleaning sometime Sat. Thanks in advance, Bekah

girls nite out

We're heading to Disneyland tomorrow, 4pm. So far we have Alberta, Bekah, and Nancy, with Lenna making an appearance between feedings. Any other takers?

We Didn't have Depends, so...

We had a baby shower for our neighbor, Rebecca, last weekend so we decided to play some new baby shower games. This one was contructing the best diaper! Can you figure out who won? Brooke had the boxer/brief diaper going on and the other lady, Becca's mom, had the sumo diaper. Nancy won, apparantly her diaper looked most like, well, a diaper. Sorry, Nancy and Brooke that I had to post this of you guys, but it was too funny to pass up!