Artichoke dip

 My favorite.  I got from my HS pal and have not had another dip I like quite as much.  It's easy but packed with flavor and goodness & everyone enjoys.  So if in a crowd I would double the recipe, but put in separate baking dishes so it spreads out the dip.

Artichoke Dip

1 cup Mayo

1 small can green chilies, chopped

1 heaping cup of Monterey jack cheese grated

1/4 cup grated parmesean cheese

1 can artichoke hearts, plain, 13.75 oz. drain and chop (I put mine in pulse on food processor)

Bake 325 for 20 min. or until warm

Serve with tortilla chips, or other dipping foods of your choice

Italian Meatball Soup - Our best bites pg. 105

 Flavorful, bite-sized Italian meatballs are simmered in a tomato and chicken broth soup with garlic, onion and Italian herbs.  You can definitely serve this crowd-pleasing soup for company.  Everyone who tries this soup loves it.  I often double it in two stock pots and have enough to save for later.  One batch makes 3 quarts and serves 8-10.

SOUP:

1 Recipe Italian Meatballs pg. 163 (see below)

1-2 Tablespoons olive oil

1 onion chopped

4-5 cloves of garlic, minced

5 (14 oz cans of chicken broth) (70 oz. or 8.75 cups)

1 cup of water

1 28 can crushed tomatoes

1 Tablespoon Italian seasoning

2 carrots, peeled and diced

1 cup small pasta, uncooked

2 cups spinach, thinly sliced

Italian Meatballs:

(use in soup or for spaghetti and meatballs or topped with marinara sauce and melted provolone in a classic meatball sub sandwhich)

1/2 pound ground beef

1/2 pound Sweet Italian Sausage

2 eggs, beaten

1/4 cup plain bread crumbs

2 Tablespoons freshly grated Parmesean cheese

1 teaspoon basil

1/2 teaspoon parsley

1/4 cup dehydrated onion

1 clove garlic minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1. Turn on over broiler.  Line a baking sheet with aluminum foil and spray with non stick spray.  Set aside.

2. Gently combine all ingredients in a medium bowl. (use meat disposable gloves).  Shape the meat mixture into meatballs.  A cookie scoop is great for helping maintain a uniform size, you can shape to your liking.  Med scoop around 30 balls, and small cookie scoop bit size soup bites... I've done both

3. Place the baking sheet in the oven and cook for 7-10 min. or until the meatballs are becoming brown and gragrant.  If you're going to be simmering the meatballs in soup or some other type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup and release some of their flavor into the cooking liquid.

to freeze meatballs for later:

  Broil the meatballs until just brown and they can hold their shape; they won't be cooked through.  Remove the baking sheet from the oven and allow to cool, then place the entire baking sheet in the freezer and freeze until the meatballs are solid.  Transfer the meatballs to a freezer-safe container and freeze for up to 3 months.  If you're making Spaghetti and meatballs or Soup, drop the frozen meatballs into the simmering sauce and continue simmering until the meatballs are completely cooked.

I typically use ditalini noodles, but any small noodle works~

Roasted Parmesan Cauliflower

 This is one of the perfect sides…

This dish is seriously one of the best veggies I have ever eaten. Jan, our neighbor, called one day and said, “Hey do you want a great recipe?” Yes! Everyone I have served it to goes crazy for it. Even people who are not fond of cauliflower! I could sit down and eat the entire dish for dinner myself, it is that good! I love to pair this side with Beef, Lamb or Chicken. This is just a great twist on the normal veggie we usually put out every night! Honestly, talking about it right now is making me want to make it TONIGHT!!! LOVE!!! XOXO   Food Nanny

Ingredients

• 1 head cauliflower rinsed and cut into small pieces
• 1/2 cup heavy cream
• 1/2 cup Monterey Jack cheese grated
• 1/2 cup fresh Parmesan cheese grated
• 3 oz. cream cheese cut into small pieces
• Coarse salt
• Fresh ground black pepper

Directions

1. Preheat oven to 400 degrees. In a large bowl combine the cauliflower pieces and cream. Line a large baking sheet with aluminum foil. Spread half the cauliflower mixture in the middle of the pan.
2. In a small bowl combine the Jack, Parmesan, and cream cheese. Sprinkle half the cheese over top the cauliflower.
3. Spread the rest of the cauliflower over top the cheese. Sprinkle the remaining cheese over top the cauliflower. Season to taste with salt and pepper. Bake at 400 degrees for 20 to 30 minutes. until tender and the cauliflower just starts to brown on top. Serve.

 

Roasted Cauliflower

from the Food Network Kitchen

link here 

• Level: Easy
• Total: 25 min

• Prep: 5 min
• Cook: 20 min

• Yield: 6 to 8 servings

1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

My go to Summer 2023 recipe.  

I was trying to do less sugar and I loved how they brought out the natural sugars during the roasted process, and Matt who dislikes Cauliflower even loved it, and it was a great reheated lunch the next day.

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

Zucchini Cupcakes

What a fantastic way to use Zuccchini!  The frosting is carmely and I love the taste of these - Certainly a new fall staple.  Kids / Adults all like these.

Taste of Home Sept./Oct. 2016 magazine recepe here

INGREDIENTS

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

DIRECTIONS

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.Yield: 1-1/2 to 2 dozen.

Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25

NUTRITIONAL FACTS

1 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

Croutons

Um so I'm not sure where I've been my whole life... Homemade croutons are the BEST.  Liz gave me this tip to make your own with leftover artisan bread and it is awesome and who doesn't love a crunchy bread in their salad or soup....

It makes quite a bit if you cut into bite size pieces and you don't have to pay big prices at the store. . .

Ann Romney, The Romney Family Table Cookbook pg. 111

Croutons:

cut day-old French bread into small cubes (I used leftover sourdough and it was awesome).  Toss with enough olive oil to coat cubes. Spread evenly in a single layer on a jelly-roll pan and sprinkle with sea salt.  Bake at 250 degrees F until crunchy, about 30 minutes.

better than ever FUNERAL POTATOES

Potatoes and Bread are my favorite foods so I'm sort of picky and must be hard wired to consume carbs and starch..

Enjoy this easy winner.  A request every Christmas Eve Dinner with the Olsons.

6 cooked and grated potatoes or 2 lb. bag of shredded hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
1 carton sour cream (16 oz.)
1.5 cups grated cheddar cheese
1/4 cup green onions (I always add a tinch more since I love them)
Corn flakes and butter

Combine the first six ingredients.  Place in a 9x13 pan.  Top with buttered crushed corn flakes.  Bake at 350 for 45-60 min. depending on your preference.  

If you make the day before they need to cook a little longer.  For the corn flakes I dump in about 2 cups of corn flakes into my food processor, and pulse into small flakes and melt 3-4 TBS. of butter and combine and then add to the top of my potato casserole.

I think it would be fun to mix around and play with the type of cheese you put in as well :)