Cool Chicks Cook

Hello all you lovely people! I'm not writing here today. You can find me over on The RHOK where I'm writing about our cooking club, Cool Chicks Cook. You won't want to miss it because I'm sharing some awesome Cajun recipes. 

MckLinky Monday ~ What a CrOcK!

Hello again friends. Have you missed me? I have not been in a blogging mood the past couple of weeks. I apologize for not being by your lovely blogs. I will be trying to play catch up. We've had a lot going on.

We have big changes getting ready to happen in our house. I'll post more about this when I'm able. In the meantime, I'd appreciate your prayers that we follow God's direction and most importantly He makes the direction very clear.

We've also been dealing with a 13-year-old who is struggling with some depression. It's heart-breaking. We were able to get her in with the psychologist Friday and she's now on a medication that will hopefully bring her back to the happy girl we know her to be. She has every reason to be happy. She is doing very well in school and was even accepted into the National Junior Honor Society. So, it's hard for us to understand where this sadness is coming from... more than likely it is simply the chemicals in her brain are not balanced at the moment. I need my normally happy, beautiful girl back!

Got a little side-tracked. It's time for another edition of MckLinky Monday hosted by The RHOK ~ Real Housewives of Oklahoma. Priss has asked us to share a crock-pot recipe for our friend, Amy (Land of Fluff). She's never used a crock-pot. Can you imagine life without the pot?! =)

This recipe is one that was shared with me by a friend on Facebook. I've made it twice and it gets rave reviews from my family. Yum-O!

Ranch House Crock-Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick

1 packet dry ranch dressing seasoning 

2 cans cream of chicken soup

4 lbs. potatoes, peeled and cubed (I used Yukon Gold.) 

5 Tbsp. butter

1 cup fresh grated Parmesan cheese

6 cloves garlic, roasted (I only used 2 fresh cloves and that was P L E N T Y!)

1 to 1 1/2 cups warm milk 

salt & pepper, to taste 

Place pork chops in crock-pot; cover with ranch dressing seasoning. Top with the cream of chicken soups. Cook on low 6 hours or high 4 hours.

Boil potatoes until fork tender; drain and transfer to a bowl. Mix with an electric mixer on low until potatoes are mashed. Add butter, Parmesan cheese, garlic, milk and salt and pepper. Add milk until desired consistency. 

Scoop potatoes onto plate and top with the pork chops and the gravy from the crock-pot. 

Do you have a great crock-pot recipe? If so, link up with us today on The RHOK or just share it in the comments section. I have a real recipe collection addiction. Go ahead, feed it! =) 

If you'd like some more crock-pot recipes be sure to check out another post I did when I went to a friend Cari's What a CrOcK party. 

Don't Say Ewww Until You Try It!

I'll be the first to admit that I'm not a huge fan of Spam luncheon meat. My husband and oldest daughter like it though. They will slice it up and eat it with cheese and crackers. I will say Ewww to that. 


My good friend, Nicolle who is a blogger turned friend in real life, shared with me this week, a recipe she has grown up eating. It's a Spam casserole of sorts. Isn't everything thrown in one dish called a casserole? Just saying...


Since we are snowed in here in northeast Oklahoma, I'm doing a lot of cooking. We are having to eat three meals a day at home because there's just no leaving. 
I decided to give Nicolle's recipe a try. I took some pictures along the way.

My husband actually did most of the work so I could snap some pictures.

Here he is cubing the Spam.

I whipped up some instant mashed potatoes.

While the potatoes were cooking in the microwave we browned the Spam cubes in a skillet with a little brown sugar.

After the Spam was a little browned we started layering the Spam with the potatoes, baked beans & cheese. 

I popped it in a 350 degree oven for 20 minutes. 

I'll admit, I actually liked it. My whole family liked it, as a matter-of-fact. 

Here's the recipe:

• 1 can Spam, cubed
• Ranch Style Beans - drained. (I didn't have any of these and since we are snowed in I couldn't even get any, so we used baked beans and it worked great.) 
• mashed potatoes - I had a mix for instant mashed potatoes so that's what we used.
• grated cheese - I used approximately 2 cups.
• 1-2 Tbsp. brown sugar

After cubing the Spam, brown it in a skillet with the brown sugar.

Layer all ingredients in a casserole dish ending with cheese on top - of course. 

I layered mine like this: Spam, mashed potatoes, baked beans & cheese - repeat one more time.

You'll have to let me know if you try it and liked it! I'm pretty sure once you taste it you won't say, "Ewwww!" Double-dog dare ya! =)

Here are a couple more snow pictures for your viewing pleasure. 

Tasty Tuesday

The fabulous gals over at For The Love of Blogs have a fun blog carnival called Tasty Tuesday. As a matter-of-fact, they have all kinds of fun stuff on their blog. They are all about helping us grow our blogs. And, since I'm in the market for growing my blog, I've decided to jump on their bandwagon! 


I have to participate in Tasty Tuesday this week because last night was our cooking club, Cool Chicks Cook, night. The theme for January was Healthy. How apropos since most of us made New Year's resolutions to become healthier. 





We had such an awesome turnout and everyone brought some great healthy dishes to the table. One of my favorites was brought by my sister-in-law. Isn't she about the cutest 32 year old you've ever seen? 


She made Cesar Salad. The dressing was so yummy. I can't wait to make it at home so I can have it all to myself. Sadly, I forgot to take any pictures of the food from last night so you are getting faux pictures. Hey, at least you are getting pictures. Don't be hater. ;-)

Cesar Salad

Romaine lettuce - torn into pieces

Croutons 

Fresh Parmesan Cheese

Dressing:

• 5 garlic cloves - minced
• 4 tablespoons lemon juice
• 2 tablespoons Worcestershire Sauce
• 4 tablespoons red wine vinegar
• 2 teaspoons mayonnaise
• 2 teaspoons mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 drops Tabasco
• 1 cup oil 
• 1 cup Parmesan cheese

Shake all ingredients together in a jar. Pour over Romaine lettuce and Croutons and then add fresh Parmesan. 

My girl, Michelle, brought an awesome healthy side dish. Zucchini and Potato Bake. She rocks that hat, doesn't she? 

Zucchini & Potato Bake

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes peeled and cut. She used 6 small red potatoes
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs
• 1/4 cup olive oil
• 1/2 teaspoon paprika
• Salt & Pepper to taste

Directions:

• Preheat oven to 400 degrees.
• In a medium baking dish,I toss together all the ingredients but the paprika, salt & pepper. Use those to season the top.
• Bake 1 hour in a preheated oven, stirring occasionally, until potatoes are tender and light brown. 

I made a Weight Watchers dish to take. I love Reuben sandwiches so this dish sounded so good. It's called Reuben Bake. 

I thought I totally screwed the whole recipe up, but it turned out okay despite my screw-up. I accidentally left out the Thousand Island dressing that was supposed to go into the MIDDLE layer of the casserole. We just solved the problem by adding a little to the top once 

we had it on our plates. Worked out just fine.

But, next time I'm going to make sure it gets in there where it's supposed to be. Silly me! 

You can click on the recipe to make it bigger AND print it out. You're welcome. =) 

I have never used Caraway seeds before. I'm not even sure I'd even heard of them. But, let me tell you, once I put them in the pan with the cabbage and corned beef to saute' there was that delicious aroma of a Reuben sandwich. Mmmm...

I want to personally thank any FTLOBers who stop by and visit my blog during this blog hop. I really appreciate YOU! I hope you all enjoy the recipes. 

MckLinky Monday - Super Bowl XLV Appetizer Competition-RHOK Style

Well, hello there, Monday. You make an appearance so frequently. It's a good thing I really don't mind. I mean, I used to not like you when I actually worked outside the home. Now you are like any other day. Sort of. Actually, I'm glad you're here because that means I get to see/hear Sarah Roe - Money Saving Queen - at our iMoms meeting. She's going to be sharing her story of how she got started with her blog and couponing. I believe she is also going to be sharing some blogging advice. I sure hope she plans on covering blogging etiquette. It's certainly needed.


Anyway...... Mrs. Hart has organized a little friendly competition over on The RHOK for MckLinky Monday. It involves football and food. Yum! She wants YOU to share your favorite appetizer sometime before midnight, January 21, 2011. Our Oklahoma friend, Katie from Dishin and Dishes, is going to be the judge. There's a prize to win. I can't win it, but you can. Go on, share your favorite appetizer. If it's not an original be sure to share the source. We want to keep it fair AND legal. =) 

(Picture from Break Media)

If I could enter the contest there are several appetizer recipes I would enter. Only one of them could I sort of call my own. It was shared with me by a friend many years ago and I've made enough changes to it that I could probably call it my own. I've shared it on here before, but I'll share it again now. Plus, I'll share a few recipes I've found recently floating around in the blogosphere. 

Black Bean Salsa

2 cans black beans - drained and rinsed
1 can whole kernel corn - drained
4-6 Roma tomatoes - chopped (or two regular tomatoes)
2 avocados - chopped
1/2 C. red onion - chopped
1-2 tsp. red pepper sauce
1/2 C. olive oil
1/4 C. (or little more depending on your tastes) balsamic vinegar
1 tsp. salt

In a large bowl combine the beans, corn, vinegar, oil, pepper sauce, salt, tomatoes and onion. Let it chill in the refrigerator for at least one hour. I always save my avocados to add at the very last because I want them to look fresh and not mushy. But, you can add them at the same time as the other ingredients. You just may not want to do much stirring or they will get mushy.

Serve with tortilla chips! 


My sister-in-law, Heidi, made a very yummy Spinach & Artichoke dip in December at our cooking club.

Spinach & Artichoke Dip

1 10 oz. package frozen spinach; thawed and drained.

1 6 oz. can artichoke hearts; drained and sliced

1 cup fresh grated Parmigiano-Reeggiano cheese

3/4 cup mayo

1/4 cup sour cream

1/2 cup chopped onion

salt and pepper

Heat oven to 425 degrees..

Saute' onion in butter until lightly browned.  Mix the onion in with the spinach, artichokes, 3/4 c. cheese, mayo sour cream, 1/2 tsp. salt, and 1/4 tsp. pepper.

Put in 1 quart baking dish, and sprinkle top with remaining cheese and bake about 25 min.

And, just today I came across two recipes I can't wait to make. I want to share them with you just in case you need a new appetizer for a party. I found them on Tablespoon.com. 

• Down-Home Layered Dip (seriously, this looks so good!) 
• Slow-Cooker Cranberry Barbecue Meatballs

We do hope you will link up with us for this contest. If you know me at all, you know how much I love good recipes. 

I'm posting this tonight (Sunday) just so you can be looking for just the right appetizer to use and link up. Pictures are encouraged. Be sure to check The RHOK after midnight tonight for the official rules.

Top 10 Tuesday

My fellow RHOK'er has linked up with Top 10 Tuesday today and since recipes are right up my alley and because I haven't blogged in like TWO weeks, I thought I would play along. 


I have all kinds of stuff to blog about so be prepared for the days ahead when I play catch up! I've missed you all and your lovely blogs. I can't wait to catch up with each of you and see how your holidays were.


Top 10 Tuesday is a blog carnival where you can blog about your Top 10 Whatevers! I love that Mrs. Sinclair chose recipes. Those of you who are friends with me on Crackbook know how much I love recipes. 

My Top 10:


1.  P-Dub's Favorite Meatloaf. - If you haven't made this meatloaf yet then you are missing out on some major finger-lickin' scrumptiousness. Don't let the word "loaf" throw you. This is NOT your grandma's meatloaf... unless you liked your grandma's meatloaf then it is. It feeds a lot of people and it's covered in bacon. Bacon, bacon, bacon......


2.  Chopped Salad - 

4 ounces uncooked Ditalini pasta (1 cup) Ditalini pasta is a tiny pasta.

1 to 2 heads of Romaine lettuce (I have used the bagged variety as well)

2 Cups diced cooked chicken (I use Tyson or Oscar Mayer grilled chicken strips)

4-5 Roma tomatoes, diced

1/2 cup sliced green onions with tops

6 slices bacon, crisply cooked, drained and crumbled (I use about 8 to 10 pcs. microwave bacon)

1/4 cup (1 ounce) crumbled blue cheese (I just dump the whole little container of blue cheese in)

2 avocados (I just realized I forgot to use the avocados. Oops! Still delish without them.)

1/2 cup Italian Dressing (I use a little more than that)

1. Cook pasta according to package directions. Drain and rinse under cold water.

2. Meanwhile, chop lettuce into bite-sized pieces. Dice chicken, tomato, avocado and slice green onions. 

3. In large serving bowl, combine pasta, lettuce, chicken, tomato, avocado, green onions, bacon, and blue cheese. Drizzle with dressing; toss to coat. Serve immediately. Do NOT put dressing on until ready to serve.

Italian Dressing:

1/2 cup balsamic or white wine vinegar

2 pressed garlic cloves

1 tablespoons sugar

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon onion powder

1/4 teaspoon salt

1 cup vegetable or olive oil

I have also made this by omitting the bacon, by accident, because we all know how much I love bacon and the chicken. I have also made this with bacon and artichoke hearts, which made my mouth smile. 

3.  Crockpot Chicken & Dumplings 

1 C. frozen peas

2-3 chicken breasts (I used 3)

2 10.5 oz. cans cream of chicken (I added an extra can.)

1 C. water

1 14.5 oz can chicken broth

1 can biscuits. (Next time I think I will use two cans.)

salt and pepper

In slow cooker, combine chicken, soup, broth, water, peas and water. Season with salt and pepper.

Cook on low for 6 hours. Last 30 minutes open biscuits and tear them into smaller pieces and drop them in.

My famdamily loved this - even my picky husband and 4-year-old.

4. Ranch House Crockpot Pork Chops w/Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick

1 packet dry ranch dressing seasoning

1 10 ounce can of Cream of Chicken Soup

4 lbs. potatoes, peeled & cubed (i used Yukon gold)

5 tablespoons butter

1 cup fresh grated Parmesan cheese

6 cloves garlic, roasted 

1 - 1 1/2 cups warm milk 

salt & pepper to taste

1. Place pork chops in crock pot. Sprinkle ranch dressing over them & top with cream of chicken soup. Cover & cook on low for 6 hours or high for 4 hours.

2. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to a bowl. Mix with an electric mixer on low until potatoes are mashed. Then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. 

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. 

Side note: I usually use fresh garlic but towards the end of cooking today i just didn't feel like cooking all of a sudden. So i cheated & used garlic salt instead. It was still absolutely delicious. I love garlic, so I'm sure it'd be fantastic with the roasted garlic. But I'll have to try that next time. Also, i had 7 chops, not 6, and would use a little more Cream of Chicken soup. It was absolutely WONDERFUL, just could have used more gravy!

5. Stuffed Bell Peppers

• ¼ chopped onion
• 6 Medium Bell Peppers
• 1 lb ground beef or turkey
• cup cooked rice
• 1-2 tsp salt
• Dash of pepper
• 1 clove of garlic (1 tsp garlic powder)
• 1 (15 oz) can of tomato sauce or tomato soup
• Shredded Mozzarella cheese

Directions

Cut a thin slice from the stem end of each bell pepper.  Remove the seeds, and membranes from the inside until it is just the shell.

I like to boil the peppers for about 5 minutes before filling them.

Preheat oven to 350 degrees.

In a large skillet cook the beef or turkey, onion, and garlic over medium heat until the beef/turkey is cooked through.  Drain and return to skillet.

Add 8 oz of tomato sauce or tomato soup, salt, pepper, and rice to the beef mixture.

Stuff peppers with beef mixture and stand them in a casserole dish.

Pour remaining tomato sauce over peppers, and top with cheese.  Cover and bake for 45-50 minutes, or until peppers are tender.

6. Crockpot Chicken Stroganoff
4 skinless, boneless breast halves, cubed
1/8 c. margarine... See More
1 pkg dry Italian dressing
8 oz pkg cream cheese
1 can cream of chicken
1/4 cup sour cream

1. Put chicken, margarine, and dressing in cooker; mix together and cook on low for 5-6 hours

2. Add cream cheese and soup. Mix together and cook on high 30 minutes until heated through.


7. Cabbage Rice Casserole - if you like cabbage rolls, you'll love this! 


1 lb ground beef
1 med green pepper (chopped)
1 med onion (chopped)
1 t minced garlic
1 can (10oz) Rotel (I use the mild!)
1 can (8oz) tomato sauce
1/2 C uncooked long grain rice
1 t salt
1/2 t black pepper
1/2 t dried basil
1/2 t dried oregano
1 small head cabbage (chopped)
1 C (4oz) shredded Colby or Colby-jack cheese

In skillet, brown the ground beef, green pepper, onion & garlic until meat is no longer pink; drain. Stir in the Rotel, tomato sauce, rice and seasonings. Spread into an ungreased 9"X13" baking dish. Top with cabbage and then cheese. Cover and bake @ 350 degrees for 65-75 minutes or until the rice is tender. Yield: 6-8 servings 

Tastes like cabbage rolls without the hassle! Hint: I usually cover mine with foil sprayed with cooking spray so that cheese doesn't stick to it! 




8. Roast w/a Twist


1 chuck roast - I use a fairly good-sized one.
3-4 cans cut green beans
1 to 1-1/2 cans Rotel tomatoes - these are chopped tomatoes with green chilies. I use the mild, but you can use original or hot.  The mild is plenty spicy for my family.
1 can beef broth or consume


I brown the roast in oil in a skillet. Add it to a roasting pan or similar. Add 2-3 cans (depending on how many people you have eating) of cut green beans.

Add the can of beef broth & Rotel.

I usually bake at it 250-300 for about 4 hours.

It's really tender and has the best flavor.




9. Creamy Chicken Enchiladas (This is my friend Dorie's recipe.)

1 Tbsp. butter or margarine

1 medium onion, chopped

1 (4.5 ounce) can chopped green chillies, drained

1 (8 ounce) package cream cheese, cut up and softened

3 cups chopped cooked chicken breasts

8 (8-inch) flour tortillas

2 (8-ounce) packages Monterrey Jack Cheese, shredded

2 cups whipping cream

Melt butter in a large skillet over medium heat. Add onion sauté 5 minutes. Add chillies, saute 1 minute. Stir in cream cheese and chicken; cook; stirring constantly, until cheese melts.

Spoon 2-3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13 x 9 inch baking dish. Sprinkle with Monterrey Jack cheese; drizzle with whipping cream.

Bake at 350 degrees for 45 minutes. Yum! So easy and so good. 


10.  Pizza Casserole (A recipe shared with me by my friend Kimeri.) 


1 egg
1 1/2 lb ground beef
1 cup macaroni
12oz mozzarella cheese
1 pkg. Sliced pepperoni
Jar Pizza Sauce
1/2 cup Milk
8 slices American cheese
1 small onion, diced
Dash garlic powder
Dash oregano
Dash parsley flakes

Brown ground beef with onion, garlic powder, oregano and parsley flakes. Drain. Cook macaroni and drain. Place in 9x13 baking dish. Combine egg and milk and pour over macaroni. Cover with American cheese slices. Add pizza sauce to the ground beef and pour over macaroni and cheese. Top with mozzarella cheese and pepperoni slices. ( You could also add olives, mushrooms, or any other topping of choice.) Bake at 375 degrees for 30 minutes. 


You'll love it and your kids will THANK YOU for making it! 


Okay, this little carnival took me longer than I expected. I sure hope you ooh and aah over these and actually make one or two or ten and then come back and tell me all about it. That will make me very happy. 

Happy Tuesday, Y'all! 

Scrumptious Recipes!

Last night Cool Chicks Cook, our cooking club, met at my house. We didn't have a great turnout because well, it's a busy time of year. We had seven attend and only five of the seven brought a homemade dish. And, only ONE of the 5 brought something that wasn't sweet. Ha! 


After eating a plateful of sweets I said, "I do love sweets, but I think we may have to have a pizza delivered. I need some substance!" LOL! We didn't end up ordering pizza, although I sure would have eaten it. We all had a major sugar high.


We also did an ugly Christmas sweater contest. And, I forgot to take any pictures. So sorry. My sister-in-law, Heidi, won. She bought an ugly stocking from Dollar Tree and attached it to a sweatshirt. My friend, Sarah, bought a shirt at a local thrift store for $1 and it was a very close second. It had the appliqued pieces on it, outlined in sparkly puffy paint.


So, without further ado, here are a few recipes from last night. It was all just yum-o! 

Photo from Google Images

Sopapilla Cheesecake 

2 cans crescent rolls

1 cup sugar

1 tsp. vanilla

2 - 8 oz. packages cream cheese

1 stick butter

cinnamon & sugar to sprinkle on top

Preheat oven to 350 degrees.

Lay one can of crescent rolls in greased 9x13 pan, pinching rolls together to form first layer.

Mix sugar, vanilla and cream cheese in bowl. Spread cream cheese mixture to make 2nd layer.

Lay the next layer of rolls for the 3rd layer.

Topping:

Melt 1 stick of butter and pour on top of 3rd layer; sprinkle cinnamon & sugar on top.

Bake 30 minutes. 

(This recipe was shared with me by Impulsive Addict. Thanks, C!)

Pumpkin Dessert

1 large 20 oz. can pumpkin

4 eggs

1 cup evaporated milk

1 1/2 cups sugar

2 tsp. cinnamon

1 Tbsp. pumpkin spice

1 tsp. pumpkin spice

1 box yellow cake mix

1 stick butter

Mix first 7 ingredients; place in greased 9x13 pan.

Sprinkle dry yellow cake mix over the top.

Melt 1 stick of butter and pour over the top; sprinkle with nuts (optional).

Cook 1 hour at 350 degrees. Serve warm.

Banana Nut Bread

Dana was telling us that this particular recipe has been passed down since some time in the 1800s. It had to be converted to actual measurements because originally it would saying things like "a little of this, a little of that, an egg-shaped amount, etc."  This bread was fantastic - so moist!

3/4 cup margarine - not butter

1 1/2 cups sugar

2 eggs

1 cup mashed bananas - about 2-3 bananas

1 tsp. vanilla

3/4 cup nuts - she used pecans in this one, but could use walnuts as well.

1/2 cup buttermilk (She substituted regular milk and it was just as good.)

2 cups flour

1 tsp. baking soda

3/4 tsp. salt

Cream margarine and sugar, add eggs, milk, bananas and vanilla.  Sift flour, soda, salt; add to sugar mixture, blend well. Stir in nuts. Bake one hour at 375 degrees.

If using mini-loaf pans, cut baking time in half. 

Croissant Bread Pudding

Recipe from the 1999 Barefoot Contessa Cookbook

Prep Time: 10 minutes.

Inactive Prep Time: 10 minutes

Cook Time: 1 hr. 30 min. (could take a little longer)

Serves: 8 - 10 servings

Ingredients:

3 extra-large whole eggs

8 extra-large egg yolks

5 cups half-and-half

1 1/2 cups sugar

1 1/2 teaspoons pure vanilla extract

6 croissants; preferably stale

1 cup raisins

(Laura added a couple of tablespoons cinnamon and some chopped pecans.)

Directions:

Preheat oven to 350 degrees.

In medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set custard mixture aside. Slice the croissants in half horizontally. In a 10x15x2.5 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 50 minutes longer or until pudding puffs up and the custard is set.  Removie from the oven and cool slightly. Serve warm or at room temperature.

Topping:

1 bag white chocolate chips

1 can sweetened condensed milk

Brandy to taste

Mix together and melt in pan. Drizzle over top of pudding. 

Spinach & Artichoke Dip

This was absolutely delicious. 

1 10 oz. package frozen spinach; thawed and drained.

1 6 oz. can artichoke hearts; drained and sliced

1 cup fresh grated Parmigiano-Reeggiano cheese

3/4 cup mayo

1/4 cup sour cream

1/2 cup chopped onion

salt and pepper

Heat oven to 425 degrees..

Saute' onion in butter until lightly browned.  Mix the onion in with the spinach, artichokes, 3/4 c. cheese, mayo sour cream, 1/2 tsp. salt, and 1/4 tsp. pepper.

Put in 1 quart baking dish, and sprinkle top with remaining cheese and bake about 25 min.