This is one I got from a magazine last year. Makes a wonderful, simple fall dessert.
Monthly Archives for October 2008
Lasagna. . .Take Two
Slow Cooker Potato Soup
Here’s a potato soup recipe I created for the slow cooker. Very simple, nothing fancy.
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Girls’ Night In!
Last Friday was my sister Hilary’s birthday. And it just so happened that Jim, Lena, and I were in town because Jim had a conference at the Fort Wayne seminary. I asked Hil if she would like to go out on her birthday and she decided it would be fun to stay in this time and hang out at her house. So then I asked her if she would like me to cook for her. She thought it would be fun if we cooked together. We hadn’t done that in a long time. Not since we made Enchiladas Hermanas, I think. Anyway, it was a great idea and we had a blast cooking together.
Raspberry Kir
A part of our Girls’ Night In dinner.
Raspberry Kir
Ingredients:
1 shot raspberry Vodka
2 shots champagne
Crystal Light Raspberry Ice
Directions:
Measure out shots into cocktail glass. Add Crystal Light to taste.
We had to change this to be able to drink it. It originally called for 1 oz. of raspberry vodka and a 1/4 oz. of champagne. 1/4 oz? What is that, like half a thimblefull? So we first tried 1 shot of each. But it was still not sweet enough, so that’s when we upped the champagne and added Crystal Light. The champagne is nice because it makes it bubbly. And it wasn’t pink until we added the Crytal Light, as the raspberry vodka is clear.
Eggplant Tomato Bake
1 eggplant, sliced into ½ inch rounds
1 tomato, sliced
¼ cup grated parmesan cheese
Preheat oven to 400°.
Garlic Spinach
2 tbsp olive oil
3 tbsp pine nuts
4 garlic cloves, sliced or minced
9 oz. fresh baby spinach
salt and pepper
Cook pine nuts in oil for 2 to 3 minutes. Add garlic and cook gently for 30 seconds. Add spinach and cook, tossing and turning for about 3 minutes or until wilted. Season with salt and pepper to taste.
Spinach Artichoke Dip
A part of our Girls’ Night In dinner.
Spinach Artichoke Dip
Ingredients:
1 14 oz. can artichoke hearts
9 oz. frozen spinach, thawed and drained
4 oz. (1 cup) shredded mozzarella
½ cup grated parmesan
½ cup mayonnaise (light is fine)
¾ – 1 cup fat-free sour cream
1 garlic clove
Directions:
Preheat oven to 325°.
Combine all ingredients and put in a 1 quart casserole dish. Bake 20-25 minutes or until bubbly and brown.
Serve with toasted pita or tortilla chips.
Makes 4 servings.
The original recipe didn’t call for the sour cream. But after mixing everything else up, it seemed kind of dry and clumpy. It turned out great, so we are glad we added the sour cream. The only thing I might change next time is to break up the artichoke hearts a little bit. The chunks were really big and sometimes it was hard to dip. But it tasted great. We had it with toasted whole wheat pita chips.
Mini Turkey Meatballs with Tomatoes
Part of our Girls’ Night In dinner.
Mini Turkey Meatballs and Tomatoes
Ingredients:
12 oz. lean ground turkey
½ onion, grated or finely diced
1 garlic clove, minced
2 tsp fresh oregano, chopped
2 tbsp grated parmesan
1 tbsp olive oil
16 oz. canned diced tomatoes
salt and pepper
Directions:
Combine turkey, onion, garlic, half the oregano, and parmesan in a bowl. Mix thoroughly. Roll into 40 bite sized balls.
Heat oil in large skillet. Add meatballs and cook, stirring gently to brown on all sides. When brown, add tomatoes and the rest of the oregano. Season with salt and pepper and simmer gently for 20 minutes, or until meatballs are cooked through.
Makes 4 servings.
Hilary accidentally put all the oregano in the meatballs, instead of saving half for the sauce. And it was just great! I think we used Italian-style tomatoes, so they probably had more in there as well.